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What does lactulose refer to?

Release Date:

2023-07-11

Lactulose, also known as 4-O-β-D-galactosyl-D-fructose, is a disaccharide composed of galactose and fructose and does not occur in nature. Lactulose has a molecular weight of 342 and is an isomer of lactose. The commercial product is a pale-yellow, clear, viscous liquid with a sweet taste; its crystalline form is a white, irregular powder with a relative density of 1.5 and a melting point of 169°C. It is readily soluble in water, with a solubility of 76.4 ± 1.4%. Its sweetness is lower than that of sucrose but higher than that of lactose, corresponding to about 48%–60% of sucrose’s sweetness. It imparts a cool, mellow sensation, exhibits low viscosity and low caloric value, demonstrates high safety and good stability, and does not undergo the Maillard reaction. Lactulose is typically marketed in syrup form. It possesses significant physiological and pharmacological functions and is widely used in clinical medicine, health supplements, and food additives, among other applications.

Lactulose, also known as 4-O-β-D-galactosyl-D-fructose, is a disaccharide composed of galactose and fructose and does not occur in nature.

Lactulose has a molecular weight of 342 and is an isomer of lactose. The commercial product is a pale-yellow, clear, viscous liquid with a sweet taste; its crystalline form is a white, irregular powder with a relative density of 1.5 and a melting point of 169°C. It is readily soluble in water, with a solubility of 76.4 ± 1.4%.

Its sweetness is lower than that of sucrose but comparable to lactose, at about 48%–60% of sucrose; it imparts a cool, mellow sensation, exhibits low viscosity and low caloric value, boasts high safety and excellent stability, and does not undergo the Maillard reaction.

Lactulose is typically available as a syrup. It possesses significant physiological and pharmacological properties and is widely used in clinical medicine, health supplements, and food additives, among other applications.

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