Lactose vs. Maltose — What's the Difference?

Lactose is a disaccharide. It is a sugar composed of galactose and glucose subunits and has the molecular formula C12H22O11.

Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond.

A white crystalline disaccharide, C12H22O11, found in milk, that may be hydrolyzed to yield glucose and galactose. Refined lactose obtained from whey is used in infant foods, bakery products, confections, and pharmaceuticals as a diluent and excipient. Also called milk sugar.

A sugar produced by the breakdown of starch, e.g. by enzymes found in malt and saliva. It is a disaccharide consisting of two linked glucose units.

(carbohydrate) The disaccharide sugar of milk and dairy products, C₁₂H₂₂O₁₁, a product of glucose and galactose used as a food and in medicinal compounds.

A white disaccharide, C12H22O11, formed during the digestion of starch. Also called malt sugar.

The main sugar present in milk, called also sugar of milk or milk sugar. When isolated pure it is obtained crystalline; it is separable from the whey by evaporation and crystallization. It is a disaccharide with the formula C12H22O11, being chemically 4-(

(carbohydrate) A disaccharide, C₁₂H₂₂O₁₁ formed from the digestion of starch by amylase; is converted to glucose by maltase; it is an isomer of trehalose

See Galactose.

A crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also maltobiose and malt sugar. Chemically it is 4-O-

A sugar comprising one glucose molecule linked to a galactose molecule; occurs only in milk;

A white crystalline sugar formed during the digestion of starches