Milk sugar

Lactose is a disaccharide (disugar) and consists of the single sugars, glucose and galactose (brain sugar).

A 4.6 - 5% content of lactose makes it the highest represented carbohydrate in milk. Lactose is either already an ingredient in milk chocolate or is added with ingredients such as full milk powder, skimmed milk powder, sweet whey powder, or cream powder. The enzyme, ß-galactosidase, helps break lactose down in the body into glucose and galactose.

Lactose positively affects the intestinal flora by serving as a part of the intestinal bacteria’s diet. It is converted by intestinal bacteria into lactic acid and, in this way, ensures that acid-sensitive diseases do not find a suitable environment to grow there. The solubility and absorption of calcium are also improved by the presence of lactose.

A lactose intolerance, however, means that lactose cannot be broken down and reabsorbed. This is due to a lack of enzyme, ß-galactosidase. Lactose arrives in the large intestine, where it is metabolised by local bacteria into carbon dioxide, hydrogen, and water. The results are wind (flatulence), intestinal cramps, and diarrhoea.