What does lactose do? What does lactose do?

Caramelize with lactose at a lower temperature (sucrose 163. Dextrose, lactose is only characterized by the fact that for some special baked goods, a darker yellow to caramel color can be obtained at lower baking temperatures.

Others have the functions of preventing crystallization, reducing sweetness, preventing sticking, and enhancing fragrance. It is used in baby food, candy and margarine, etc.

Categories: Medical Disorders or Diseases >> Medicines.

Analysis: Lactose is a disaccharide secreted by the mammalian mammary gland, which is the most important carbohydrate in milk. Lactose is the main source of nutrition for infants and young animals during lactation**.

In addition to lactose, milk also contains other sugars, such as some oligosaccharides.

Lactose is a reducing disaccharide that galactose binds to glucose by a -1,4 glycosidic bond, called 4-O--D galactopyranose-d-glucopyranos, and the reducing group is on glucose units. There are two isomers of lactose, namely -lactose and -lactose.

Role of lactose: Fermented milk is essential and provides a carbon source. Lactose is broken down into galactose and glucose under the action of lactic acid bacteria.

Provide nutrition and energy for humans. Galactose has an important effect on mammalian neurodevelopment. Lactose facilitates the absorption of calcium. Lactase deficiency can cause lactose intolerance.

It has an important impact on the tissue status of dairy products. Condensed milk production, the effect of lactose crystallization on the taste of condensed milk. Solubility of milk powder.

It has an important impact on the color and flavor of dairy products. Browning reaction. Flavor formation after fermentation.

Lactose, like other sugars, is the body's caloric energy**. 1 4 of the total calories in milk Xinmin come from lactose.

In addition to providing energy to the body, lactose also has a different physiological meaning than other sugars. Lactose is not digested and absorbed in the human stomach and can reach the intestines. In the human intestine, lactose is easily broken down into glucose and galactose by lactase enzyme for absorption.

Galactose is a component of glycolipids that make up brain and nerve tissues, which is very important for the intellectual development of infants, and it can promote the production of cerebrosides and mucopolysaccharides.

Lactose can promote the production of certain lactic acid bacteria in the human intestine, inhibit the growth of spoilage bacteria, and help the peristalsis of the intestine. Because the production of lactic acid is conducive to the absorption of calcium and other substances, it can prevent the occurrence of rickets, and lactose is often fortified in baby food.

Digesting lactose: Because lactase is a digestive enzyme, it is generally produced by cells. Its main function is to decompose, which can hydrolyze lactose into glucose and galactose, so that the body can easily absorb it; If the body does not have lactase, lactose will remain in the body and will be difficult for the body to absorb and utilize.

Promote brain development: Because lactase can be broken down into various monosaccharides in the human body, it plays an important role in the development of the baby's bone and brain. Therefore, lactase can promote brain development and maintain the baby's basal metabolism.

Timely supplementation of breast milk in infancy and early childhood to supplement lactase for infants, prevent constipation and diarrhea, and promote infant growth and development.

Effects and efficacy of lactose:

1. Lactose can provide energy for the human body, which can be further broken down into galactose in the human body for absorption.

2. Promote the absorption and utilization of other elements, lactose can be covered to make calcium in the body more poor absorption.

3. Catalytic effect, catalytic decomposition of other large particles of nutrients in the body.

4. But pay attention to diabetics or patients with three highs try not to eat more.

Lactose is a disaccharide unique to mammalian milk, and lactose is made up of one molecule of glucose and one molecule of galactose. The sweetness is 1 5 of sucrose, slightly sweet.

It contains about 4% in cow's milk and 5% to 7% in human milk. In the food industry, celery is used as baby food, candy, artificial milk, etc.; In the pharmaceutical industry, sweeteners and excipients are used in pharmaceutical products.

Lactose, a type of disaccharide, is a disaccharide in mammalian milk, hence its name.

It is 4-O--D-galactopyranosyl-D-glucose monohydrate. It is connected by a glycosidic bond formed by a molecule of -d-galactose and a molecule of -d-glucose at the -1,4-position.

Lactose, as the name suggests, refers to a type of sugar found in milk from paralimb potatoes.

Lactose is a carbohydrate endemic to human and mammalian milk and is a disaccharide composed of glucose and galactose with the molecular formula C12H22O11. In nature, lactose is only found in the milk of mammals. The lactose content in milk is generally to, and the average is.

Season, feed and feeding management conditions had little effect on lactose content. During the lactation period of dairy cows, the lactose content in the mixed milk milked month by month is not much different from the average value, and generally only differs.

The sterilized low-lactose milk is milky white or slightly light yellow, which not only has the special flavor of milk, but also has obvious sweetness, no abnormal taste, no fat floating, no clot, no impurities, no precipitation, and is a uniform colloidal fluid.

Physicochemical properties of lactose:

Lactose is a white crystal or crystalline powder with a sweetness of about 70% of sucrose, with a specific gravity that loses crystalline water at 120 points. Anhydrous melting point, soluble in water, slightly soluble in ethanol, soluble in ether and chloroform. There are reductive and right-handed properties.

It can be hydrolyzed into equimolecular glucose and galactose.

The solubility of lactose and lactose in water also varies with temperature. Lactose gradually becomes a shape when dissolved in water. Because lactose is more soluble in water than lactose, the solubility of lactose is not stable at first, but gradually increases until it is balanced with each other.

Most of the lactose in sweetened condensed milk is crystalline, and the size of the crystals directly affects the taste of the condensed milk, and the size of the crystals can be controlled according to the relationship between the solubility of lactose and the temperature.

The above content reference: Encyclopedia - lactose.