Disaccharides

Disaccharides are sugars composed of two linked monosaccharide units, including sucrose, lactose and maltose, serving as major dietary sources of carbohydrate. Digestion requires specific enzymes such as lactase and sucrase to split them before absorption, and individuals lacking these enzymes, as in lactose intolerance, cannot absorb them properly, leading to gastrointestinal symptoms. Food scientists consider disaccharide profiles when formulating for sensitive populations and when predicting sweetness, browning and fermentation behaviour. Manufacturers declare them in nutrition panels, helping consumers with intolerances make informed choices.