Disaccharides are formed by joining two monosaccharides through dehydration synthesis. Sucrose and lactose are common disaccharides, while maltose is used for its lower blood sugar spike.
Disaccharides are carbohydrates that are created when two monosaccharides join together. Making a disaccharide involves joining two monosaccharides which undergo a process where a water molecule is removed as part of the union. As the two monosaccharides combine to form the single disaccharide, the carbohydrate is sweet to the taste and tends to dissolve in water relatively easily.
The process by which disaccharides are created is known as dehydration synthesis or a condensation reaction. This is the extraction of the water molecule during the union of the two monosaccharides. What’s left is a dry substance that can be stored relatively easily and used as an ingredient in the creation of many different types of foods.
Disaccharides belong to one type of different chemical groupings or combinations of carbohydrates. Other examples include polysaccharides and olgiosaccharides. The classification of a particular combination of carbohydrates tends to depend on the type of molecules used and the number involved in creating the group.
One of the best known disaccharides is sucrose. In this particular disaccharide formula, one molecule of fructose is joined to one molecule of glucose. The result is a sweet substance that can be used in baking and in the creation of many different kinds or processed sweets. Brown sugar is an example of sucrose.
Another popular type of disaccharide is lactose. Also known as milk sugar, this particular disaccharide is created by combining a glucose molecule with a galactose molecule. Unlike other disaccharides, lactose causes an allergic reaction in some people, which has led to the creation of more sugar and dairy alternatives that rely on other substances to sweeten the product.
There are also certain types of disaccharides that are used because they cause a lower blood sugar spike. This makes them ideal for people with type 2 diabetes, as this allows them to enjoy some foods in moderation that they would otherwise have to omit from their diet altogether. Maltose is often used in the creation of soft candies, such as chocolates and fruit treats. While the glucose molecules are still present, they tend to create fewer spikes in blood sugar levels and are usually more easily absorbed by the body than the carbohydrates that make up regular table sugar. However, diabetics are usually advised to limit their consumption of these safer disaccharides, as too many of these alternative treatments consumed at the same time can cause some degree of gastronomic discomfort, including diarrhea.
Protect your devices with Threat Protection by NordVPN
