Galactose

Galactose is the six-carbon monosaccharide that occurs naturally as a component of many complex carbohydrates, from milk lactose to plant gums and glycolipids. The body converts it to glucose for energy, though people with galactosaemia must avoid it strictly. Food analysts measure it when profiling dairy carbohydrates, and its fermentation behaviour matters in yoghurt and cheese cultures. As a building block it shapes the solubility and digestibility of the oligosaccharides it joins. Lactose-free products rely on splitting it from glucose before consumption.