DISACCHARIDES

What is Disaccharide ?
• Disaccharide called double sugar.
• Disaccharides is any substance that is composed of
two molecules of simple sugar (monosaccharides)
linked to each other.
• Disaccharides are crystalline, sweet and water-
soluble compounds.
• The monosaccharides within them are linked by a
glycosidic bond (or glycosidic linkage), the position
of which may be designated α- or β- or a
combination of the two (α-,β-).
 What is glycosidic bond ?
• A glycosidic bond is a covalent bond that joins
a carbohydrate to another functional
group or molecule. A substance containing a
glycosidic bond is termed a glycoside.
 α- and β-glycosidic Bonds

• α- and β-glycosidic bonds are based on

the stereocenter furthest from saccharide C1

• An α-glycosidic bond occurs when both

carbons share the same stereochemistry.

• Β-glycosidic bond forms when the two

carbons have different stereochemistry.
 Classification
2 types of Disaccharides :

• Reducing – contain free aldehyde or ketones.

• Non-reducing – do not contain free aldehyde

or ketone.
• Sucrose is composed of glucose and fructose.
• Also known as table sugar.
• Sucrose is a non reducing sugar
• Joined together by glycosidic linkage because of ether

Sources :
1.Sugar cane - Saccharum officinarum
2. Sugar beet – Beta vulgaris
3.Sugar maple – Acer saccharum

Uses :
- pharmaceutic necessity for syrups
- demulcent and nutrient.
- bacteriostatic and preservative
- coating
Identification test : Benedict’s test for Non-reducing
sugars.
Result - Sucrose is thus a non-reducing sugar which
does not react with Benedict's reagent.

Preparation :
1. Sugar cane - crushing the stems , boiled with lime
to neutralize the plant acids, which would
otherwise change the sucrose to invert sugar, and
to coagulate albumins.

2. Sugar beets- beets are dug, washed, and sliced

into small, limp slivers known as "cossettes“.
3. Sugar maple - Maple sugar is just maple syrup
that's been cooked a bit longer, and then stirred
with a paddle until it forms a granular sugar.

MOLASSES- are thick, dark brown syrup obtained

from raw sugar during the refining process.
Uses :
-used in foods
-prepared animal foods
- manufacture of ethyl alcohol.
• Maltose is composed of 2 glucose
• Joined together by α-1,4-glycosidic linkage
• It is a reducing sugar

Synonyms :
- Malt sugar
-beer sugar
Uses :
- feeds the yeast in the production of bread
- Inportant in the brewing of beer
Source :
-starch ( wheat, corn, barley)

Maltose sugar :
-It has a high glycemic index so diabetics need to be
aware of its presence in food. Mainly found in small
quantities in beer. It is the main sugar in Barley Malt
Syrup.
Production:
-Produced by germinating grains, usually barley. The
grain is soaked and allowed to sprout. The malted
barley is added to a slurry of water and starch and
cooked
• Lactose is composed of glucose and galactose
• Linked together by β-1,4-glycosidic bond
• It is a reducing sugar
Synonym :
- Milk sugar
Source :
-obtained from milk
uses :
- a tablet diluent
- nutrient in infants' food
- inert diluent for other drugs.
 Types of milk :
A. Condensed milk - prepared by partial evaporation of milk
in a vacuum and consequent sterilization in hermetically
sealed containers by autoclaving.

B. Malted milk - prepared by evaporating milk with an

extract of malL Low heat and vacuum are used to prevent
the destruction of enzymes.

C. Kumyss- also spelled kumiss or koumiss in English is a

fermented dairy product traditionally made from
mare's milk. Kumis is a dairy product similar to kefir, but
is produced from a liquid starter culture, in contrast to
the solid kefir grains.
• Lactulose is composed of galactose and
fructose
• Lactulose is a synthetic (man-made) sugar
• Joined by B(1-4) glycosidic bond
• Lactulose from alkaline rearrangement of
lactose

Uses :
- Treat constipation
- also used to reduce the amount
of ammonia in the blood of patients with liver
disease.
Pharmacologic action/Physiology :
- Lactulose is poorly absorbed, and most orally
ingested lactulose reaches the colon
unchanged. Bacteria in the colon metabolize
the disaccharide to acetic and lactic acids, and
sufficient accumulation of these irritating
acids causes a laxative effect.
Dose :
- The usual dosage is 20 to 30 g of lactulose as a
syrup 3 or 4 times a day.
• Key facts
• Lactulose relieves constipation by drawing
water into the bowel to make poo softer.
• The most common side effects are diarrhoea,
bloating and wind. These are usually mild and
shortlived.
• Lactulose takes at least 48 hours to work.
• If you find the taste of lactulose too sweet,
you can dilute it with fruit juice or water.
• Lactulose is also called by the brand names
Duphalac and Lactugal.
Caramel
• Also known as “Burnt sugar”
• Obtained by heating sugar until sweet taste is
replaced with bitter taste and a dark brown
mass appears.

Use:
-coloring and flavorant in pharmaceutical
preparations
 Physical/Chemical description of caramel
1.Color Strength: Caramel Colors strength is defined as its Tinctorial
Power,
2.Ionic Charge:Most of the caramel color that we use are anionic i.e. its
molecules are negatively charged. But in certain applications, beer
and meat products, it is required to have a cationic i.e. positively
charged. This happens due to the proteins found in these products.
3.Caramel Color In High Alcohol or High Salt Systems: Certain products
are very stable in concentrated high salt or high alcohol. In these
products caramel colors are required. Our caramel color is available
with these properties
4.Viscosity: The viscosity of caramel color varies. Hence, it should be
confirmed that the viscosity of the caramel color is not a reflection of
its color strength. Lower viscosity is easier to handle, dissolves faster,
has greater stability and longer shelf life.