Galactose

Galactose sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 65% as sweet as sucrose. It is an aldohexose and a C-4 epimer of Galactose is a monosaccharide. It contains six carbons and one aldehyde group and is classified as aldose and hexose. Both the D and L shapes occur in nature. Galactose is often found in milk as part of the disaccharide lactose. L-galactose is present in polysaccharides such as agar.

D-Galactose is a kind of D-Hexal dose produced by hydrolysis of lactose, which is white crystal or crystalline powder in appearance, has no peculiar smell and can be dissolved in water. The solubility in water is 680g/l (25°C); Easily soluble in glycerin and alcohol. D-galactose is a component of agar, vegetable gum, viscose, raffinose, lactose, melibiose and other sugars

Applications

(1). D-Galactose Can be used as a raw material to add into wine, fruit juice, bread, cakes, cookies, candies and other foods;

(2). D-Galactose Can be used as food additives, can improve the color, fragrance and taste.

(3). D-Galactose can be used as a raw material to reprocess.
glucose. A galactose molecule linked with a glucose molecule forms a lactose molecule