Description: Lactose is a disaccharide composed of two monosaccharides: glucose and galactose. It is predominantly found in milk and dairy products, being the main sugar present in these foods. Lactose is a carbohydrate that, when consumed, is broken down in the small intestine by the enzyme lactase, allowing its absorption into the bloodstream. However, many people have a deficiency in this enzyme, leading to lactose intolerance, a condition that causes gastrointestinal symptoms such as bloating, diarrhea, and abdominal discomfort after consuming dairy products. Lactose is not only important from a nutritional standpoint but also plays a significant role in the food industry, where it is used as a sweetener and texture agent in various products. Additionally, its presence in breast milk is crucial for the development of newborns, as it provides energy and promotes the growth of beneficial bacteria in the gut. In the field of biochemistry, lactose is a classic example of a carbohydrate that illustrates the importance of enzymes in the digestion and metabolism of sugars.
History: Lactose was first identified in 1780 by Italian chemist Fabrizio Bartoletti, although its chemical structure was not determined until the 19th century. In 1843, German chemist Heinrich Kiliani succeeded in isolating and characterizing it, marking a milestone in the understanding of sugars. Over time, its role in nutrition and health has been studied, especially concerning lactose intolerance, which has become an increasingly relevant topic in modern medicine and nutrition.
Uses: Lactose is used in the food industry as a sweetener and texture agent in products such as ice cream, baked goods, and infant formulas. It is also employed in the production of medications and nutritional supplements, where it can act as an excipient. Additionally, lactose is used in scientific research, particularly in studies related to microbiology and digestion.
Examples: An example of lactose use is in ice cream production, where it is used to enhance texture and flavor. Another case is in the formulation of infant formulas, where lactose provides an energy source similar to that of breast milk. Additionally, in the pharmaceutical industry, lactose is used as an excipient in tablets and capsules.
