Lactose is a carbohydrate sugar composed of galactose and glucose subunits, with the molecular formula C12H22O11. It makes up around 2-8% of milk by mass. The name lactose comes from lac (gen. lactis), the Latin word for milk, plus the suffix -ose, which is used to name sugars. Lactose is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is widely used in the food industry as a sweetener and flavor enhancer in dairy products.

In the human body, lactose serves as an important source of energy. When digested and absorbed, it is broken down into glucose and galactose, which are then transported to tissues such as the liver and muscles to provide energy. In addition to its role as an energy source, lactose also helps maintain gut health by stimulating the growth of beneficial bacteria in the intestines, promoting intestinal peristalsis, and aiding in the expulsion of waste and toxins.

Lactose also plays a role in neurodevelopment. Galactose, one of the components of lactose, is a component of glycolipids that make up brain and nervous tissue. It is essential for the intellectual development of infants and can promote the production of galactosylcerebroside and mucopolysaccharides. Lactose is one of the main nutrients for children’s growth and development and is particularly important for the intellectual development of teenagers. Newborn babies require lactose for proper growth and development.

In addition to its nutritional benefits, lactose is also widely used in industry. Pharmaceutical lactose is a commonly used excipient in the pharmaceutical industry, serving as a filler, diluent, crystallizer, and drug carrier. It is produced from lactose extracted from milk through refining, dehydration, grinding, and other processes. The purity of pharmaceutical lactose is very high, generally above 99%.

Lactose is also widely used as a food additive in the food industry for sweetening, adding flavor, and improving texture. It can be found in chocolate, candy, biscuits, ice cream, and other foods.

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