Disakkaridi

Disakkaridi, known in English as disaccharides, are a type of carbohydrate composed of two monosaccharide molecules linked together through a glycosidic bond. They are an important class of sugars that serve as a significant source of energy in many diets and are naturally present in various foods.

Common disaccharides include sucrose (table sugar), lactose (milk sugar), and maltose (malt sugar). Sucrose is composed of glucose and fructose and is widely used as a sweetener in food processing. Lactose, found primarily in milk and dairy products, consists of glucose and galactose. Maltose is formed from two glucose units and appears during the malting process of grains.

Disaccharides are characterized by their relatively larger molecular structures compared to monosaccharides, resulting in slower digestion and absorption. They are broken down into monosaccharides by enzymes during digestion; for example, sucrase breaks down sucrose into glucose and fructose, while lactase converts lactose into glucose and galactose.

In dietary terms, disaccharides provide about 4 calories per gram, similar to other carbohydrates. While they are an efficient energy source, excessive consumption can contribute to health issues such as obesity and dental caries. Consequently, many health guidelines recommend moderate intake of added sugars, particularly sucrose and high-fructose corn syrup.

Disaccharides play a vital role in food chemistry, nutrition, and agriculture. Their properties are fundamental in food manufacturing, fermentation processes, and nutritional planning across various sectors.