Tejcukor

Tejcukor, known in English as lactose, is a disaccharide sugar found in milk and dairy products. Its chemical formula is C12H22O11, and it consists of glucose and galactose linked by a β-1,4-glycosidic bond. In milk, lactose typically accounts for about 4.5–5% by weight, making it one of the main carbohydrates in mammalian milk.

Digestive and health aspects: Lactose is digested in the small intestine by the enzyme lactase, which hydrolyzes it into its constituent monosaccharides glucose and galactose for absorption. Lactose intolerance arises when lactase activity is insufficient, leading to symptoms such as bloating, gas, and diarrhea after consuming lactose-containing foods. The prevalence of lactose intolerance varies widely among populations and tends to be higher in groups with reduced lactase persistence into adulthood.

Uses and applications: Lactose is used as a food ingredient for its functional properties, including texture and mild sweetness. It also serves as a filler in pharmaceutical tablets and as a fermentation substrate for lactic acid bacteria in dairy production. Lactose-free and lactase-treated products are widely available for individuals with lactose intolerance.

Synonyms and chemical identity: lactose; milk sugar; α-D-galactopyranosyl-(1→4)-β-D-glucopyranose (systematic name: β-D-galactopyranosyl-(1→4)-D-glucopyranose).