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Disaccharide, also known as a double sugar, is a type of carbohydrate formed when two monosaccharides join together through a glycosidic bond. This linkage involves the removal of a water molecule, a process called dehydration synthesis. Disaccharides are common in nature and are important sources of energy for living organisms.

The most well-known disaccharides include sucrose, lactose, and maltose. Sucrose, commonly known as table sugar, is formed from the monosaccharides glucose and fructose. It is widely found in plants like sugarcane and sugar beets. Lactose, often referred to as milk sugar, is composed of glucose and galactose. It is the primary carbohydrate found in milk and dairy products. Maltose, or malt sugar, is a disaccharide of two glucose units. It is produced during the germination of seeds and is also found in some fermented foods.

When consumed, disaccharides are broken down into their constituent monosaccharides through hydrolysis, a process that uses water to cleave the glycosidic bond. These monosaccharides are then absorbed and utilized by the body for energy. The specific properties and functions of a disaccharide depend on the types of monosaccharides involved and the nature of the glycosidic linkage. Some disaccharides can be further broken down into simpler sugars, while others may pass through the digestive system undigested.