The main functions of fructose and galactose, the chemical structure of galactose and glucose is not

1. Fructose: basically with glucose.

Similarly, it has the effect of directly supplying heat, replenishing body fluids and nourishing the whole body, but this product is faster than glucose in removing from the blood and converting into liver glycogen, and can be used in the absence of insulin.

It is metabolized into glycogen and is therefore easier to absorb and utilize than glucose. against diabetes.

Patients with liver disease seem to be more suitable for energy and fluid supply than glucose.

Fructose is one of the most common types of pentanlose. It is found in honey, fruits, and combines with glucose to form sucrose for daily consumption.

Fructose contains 6 carbon atoms, is also a monosaccharide, is an isomer of glucose, it is in a free state in large quantities in the berry juice and honey of fruits, fructose can also combine with glucose to form sucrose.

2. Galactose: Because it contains calories, it will also be used as a nutritional sweetener. Galactose is part of the lactose molecule, and the other half is glucose. Under the catalysis of -lactase, galactose can be obtained from the hydrolysis of lactose.

Galactose is a mammal.

The composition of lactose in breast milk, polysaccharides composed of D-galactose have been found in snails, frog eggs and cow lungs. It is often found in the form of D-galactoside in brain and nerve tissue.

The ingredients are: a disaccharide composed of galactose and fructose.

Lactulose. It is an organic substance, with the chemical formula C12H22O11, which is a light yellow transparent viscous liquid, which is a disaccharide composed of galactose and fructose, which does not exist in nature. Generally, lactulose appears as a syrupy product.

It is widely used in clinical medicine, health care products and food additives.

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Lactulose.

The chemical name of lactulose is 4-o--d-galactopyranosyl-d-fructose, molecular weight, and lactose is an isomer.

The finished lactulose product is a light yellow clear viscous body, sweet taste, and its crystalline body is a white irregular powder, relative density, melting point 169, soluble in water, solubility.

For. Its sweetness is equivalent to lactose being less than sucrose.

It is about 48% to 60% of sucrose, with a cool and mellow feeling, low viscosity, low calorific value, high safety, good stability, and no Maillard reaction.

Alkali single catalysis: This system mainly uses sodium hydroxide.

Potassium hydroxide, potassium carbonate and tertiary amine were used as catalysts, and the lactulose conversion rate was about 20% in the transportation shed.

The above content reference:Encyclopedia – Lactulose

Galactose and glucose are isomers of each other (galactose is a differentiator at the C-4 position compared to glucose), and although the molecular formula is the same, the structure is different, so it is not the same substance. Galactose is an animal monosaccharide, and glucose is a monosaccharide shared by animals and plants. The chemical composition of sugars can be divided into monosaccharides, disaccharides, and polysaccharides.

Lactose is a disaccharide whose molecular structure is formed by the condensation of one molecule of glucose and one molecule of galactose.

Lactose is decomposed into a molecule of glucose and a molecule of galactose by disaccharidase in the human body and is absorbed and utilized by the human body, glucose is the only suitable sugar in the blood, and the blood sends glucose to every cell in the body, and the cells convert glucose into carbon dioxide and water, and release heat energy.

Lactose is the best sugar for children to eat, and there is sufficient lactase in the digestive tract of children to break down lactose, which can be well decomposed, digested, absorbed and utilized lactose. The lactose content in human milk, cow's milk and goat's milk is different, human milk contains 7% lactose, milk contains lactose, goat's milk contains lactose, and the lactose content in cow and goat's milk is lower than that of human milk. The lactose content in human milk is not only higher and stable than that of cow and goat milk, but also does not change due to changes in the mother's food, nor does it fluctuate due to changes in blood sugar, and the composition is relatively stable.

Lactulose, also known as 4-O--D-galactopyranosyl-D-fructose, is a disaccharide composed of galactose and fructose, which does not exist in nature.

Lactulose, molecular weight 342, is an isomer of lactose. The finished lactulose product is light yellow clear viscous body, sweet taste, and its crystalline body is a white irregular powder, relative density, melting point 169, soluble in water, solubility.

Its sweetness is equivalent to lactose is less than sucrose, about 48% 60% of sucrose, with a cool and mellow feeling, low viscosity, low calorific value, high safety, good stability, and no Maillard reaction.

Generally, lactulose appears as a syrupy product. Lactulose has important physiological and pharmacological functions, and is widely used in clinical medicine, health care products and food additives.

1. The molecular structure is different

The molecular formula of lactose is C12H20O10, which belongs to the disaccharide. Whereas, the molecular formula of galactose is C6H12O6, which belongs to monosaccharides.

2. The distribution is not the same in animals and plants:

Galactose is found in both animals and plants; Lactose is unique to animal milk, and plants do not contain lactose.

3. Galactose is one of the components of lactose

Lactose is produced by the dehydration and condensation of one molecule of glucose and one molecule of galactose, that is, galactose is one of the raw materials of lactose.

Galactose is a simple sugar that can be found in dairy products or sugar beets. Hemiactose is a component of lactose in mammalian milk, and polysaccharides composed of D-galactose are found in snails, frog eggs, and cow lungs. It is commonly found in brain and nerve tissues in the form of D-galactoside and is also an important component of certain glycoproteins.

Galactose is commonly found in the vegetable industry as a polysaccharide in various vegetable gums. For example, K-carrageenan in red algae is a polysaccharide composed of D-galactose and 3,6-endo-ether-D-galactose. Free galactose is present in the berries of ivy.

Lactulose is obtained by reaction with lactose as raw material and sodium hydroxide as isomerizing agent. It is obtained by the isomerization of lactose under the action of alkali. The isomerized lactose content of the main pure components is more than 50%, the moisture is 30%, and the rest is lactose and its decomposition products fructose, galactose and glucose.

It is obtained by the isomerization of lactose under the action of alkali.

Lactulose, also known as 4-o--d-galactopyranosyl trouser chain-d-fructose, is a disaccharide composed of galactose and fructose, which does not exist in nature. Generally, lactulose appears as a syrupy product.

Lactulose oral solution, the main ingredient is lactulose, and the characteristics are light brownish yellow clear viscous liquid. Room temperature, protect from light, ventilated and dry place, sealed and stored.

Light yellow transparent viscous liquid, with a cool and sweet taste, the sweetness is 48% to 62% of sucrose. When used in combination with sucrose, the sweetness can be increased. Relative density, refractive index. Soluble in water, solubility in water is 70%.