All lactose synonyms

noun lactose

• sugar — a sweet, crystalline substance, C 1 2 H 2 2 O 1 1 , obtained chiefly from the juice of the sugarcane and the sugar beet, and present in sorghum, maple sap, etc.: used extensively as an ingredient and flavoring of certain foods and as a fermenting agent in the manufacture of certain alcoholic beverages; sucrose. Compare beet sugar, cane sugar.
• starch — a white, tasteless, solid carbohydrate, (C 6 H 1 0 O 5) n , occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods.
• glucose — a sugar, C 6 H 12 O 6 , having several optically different forms, the common dextrorotatory form (dextroglucose, or -glucose) occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form (levoglucose, or -glucose) not naturally occurring.
• cellulose — Cellulose is a substance that exists in the cell walls of plants and is used to make paper, plastic, and various fabrics and fibres.
• carbohydrate — Carbohydrates are substances, found in certain kinds of food, that provide you with energy. Foods such as sugar and bread that contain these substances can also be referred to as carbohydrates.
• galactose — a white, crystalline, water-soluble hexose sugar, C 6 H 12 O 6 , obtained in its dextrorotatory form from milk sugar by hydrolysis and in its levorotatory form from mucilages.
• glycogen — a white, tasteless polysaccharide, (C 6 H 10 O 5) n , molecularly similar to starch, constituting the principal carbohydrate storage material in animals and occurring chiefly in the liver, in muscle, and in fungi and yeasts.
• monosaccharide — a carbohydrate that does not hydrolyze, as glucose, fructose, or ribose, occurring naturally or obtained by the hydrolysis of glycosides or polysaccharides.
• disaccharide — any of a group of carbohydrates, as sucrose or lactose, that yield monosaccharides on hydrolysis.
• sucrose — a crystalline disaccharide, C 1 2 H 2 2 O 1 1 , the sugar obtained from the sugarcane, the sugar beet, and sorghum, and forming the greater part of maple sugar; sugar.
• maltose — a white, crystalline, water-soluble sugar, C 1 2 H 2 2 O 1 1 ⋅H 2 O, formed by the action of diastase, especially from malt, on starch: used chiefly as a nutrient, as a sweetener, and in culture media.
• fructose — Chemistry, Pharmacology. a yellowish to white, crystalline, water-soluble, levorotatory ketose sugar, C 6 H 12 O 6 , sweeter than sucrose, occurring in invert sugar, honey, and a great many fruits: used in foodstuffs and in medicine chiefly in solution as an intravenous nutrient.
• dextrose — Dextrose is a natural form of sugar that is found in fruits, honey, and in the blood of animals.
• dextrin — any of a group of sticky substances that are intermediate products in the conversion of starch to maltose: used as thickening agents in foods and as gums
• polysaccharide — a carbohydrate, as starch, inulin, or cellulose, containing more than three monosaccharide units per molecule, the units being attached to each other in the manner of acetals, and therefore capable of hydrolysis by acids or enzymes to monosaccharides.
• candy — Candy is sweet foods such as toffees or chocolate.
• levulose — fructose.
• saccharin — a white, crystalline, slightly water-soluble powder, C 7 H 5 NO 3 S, produced synthetically, which in dilute solution is 500 times as sweet as sugar: its soluble sodium salt is used as a noncaloric sugar substitute in the manufacture of syrups, foods, and beverages.
• caramel — A caramel is a chewy sweet food made from sugar, butter, and milk.
• saccharose — sucrose.
• sweetener — something that sweetens, as sugar or a low-calorie synthetic product used instead of sugar.
• hydrogen — a colorless, odorless, flammable gas that combines chemically with oxygen to form water: the lightest of the known elements. Symbol: H; atomic weight: 1.00797; atomic number: 1; density: 0.0899 g/l at 0°C and 760 mm pressure.
• cassonade — raw or unrefined sugar