Sucrose vs. Lactose — What's the Difference?

A disaccharide composed of glucose and fructose, extracted from sugarcane or sugar beets.

A natural sugar found in milk and dairy products, comprising glucose and galactose.

The scientific term for table sugar, widely used in baking and sweetening beverages.

Digested by the enzyme lactase, which many adults lack in sufficient quantity.

Broken down by the enzyme sucrase in the human digestive system.

The main carbohydrate in milk, essential for the dietary needs of infants.

A carbohydrate that provides quick energy but lacks nutritional value.

Less sweet compared to sucrose and used in pharmaceuticals as a filler.

Known to contribute to obesity and diabetes when consumed excessively.

Can cause digestive problems for individuals with lactose intolerance.

Sucrose is made up of one molecule of glucose and one molecule of fructose joined together. It is a disaccharide, a molecule composed of two monosaccharides: glucose and fructose.

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

A crystalline disaccharide of fructose and glucose, C12H22O11, extracted chiefly from sugarcane and sugar beets and commonly known as table sugar. Also called saccharose.

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.

(carbohydrate) A disaccharide with formula C₁₂H₂₂O₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

(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 common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. At one time the term was used by extension, for any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type; however this usage is now archaic.

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-(

A complex carbohydrate found in many plants and used as a sweetening agent

See Galactose.

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

Yes, people with lactose intolerance can consume sucrose as it does not contain lactose.

Lactose is primarily found in milk and dairy products.

Sucrose has a higher sweetness level compared to lactose.

For individuals with lactose intolerance, consuming lactose can lead to digestive discomfort.

Sucrose is vegan as it is derived from plants.

Lactose is mainly obtained from milk and dairy products.

Sucrose is made of glucose and fructose.

Yes, excessive consumption of sucrose can lead to obesity, diabetes, and dental issues.

Sucrose is digested by sucrase, while lactose is digested by lactase.

Sucrose is quickly broken down into glucose and fructose, whereas lactose is slower due to varying enzyme effectiveness.

Both are disaccharides and provide energy.

Yes, lactose is used in the pharmaceutical industry as a filler in tablets.

Lacking the enzyme sucrase leads to sucrose malabsorption, while lacking lactase leads to lactose intolerance.

Lactose is generally not found in non-dairy products unless added as an ingredient.

Sucrose is commonly used for sweetening, in baking, and in confectionery.