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D-Lactose monohydrate

≥98.0% (HPLC)

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β-D-Gal-(1→4)-D-Glc, 4-O-β-D-Galactopyranosyl-D-glucose, Milk sugar
Empirical Formula (Hill Notation):
C12H22O11 · H2O
CAS Number:
Molecular Weight:
Beilstein/REAXYS Number:
EC Number:
MDL number:
PubChem Substance ID:

Quality Level


≥98.0% (HPLC)



optical activity

[α]20/D +52±2°, 22 hr, c = 10% in H2O


3.0-7.0% water




H2O: 0.1 g/mL, clear, colorless (warm)

SMILES string




InChI key


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  • Synthesis of lactose lauryl ester in organic solvents using aluminosilicate zeolite as a catalyst.: This research explores the synthesis of lactose lauryl ester, utilizing D-lactose monohydrate and organic solvents in the presence of aluminosilicate zeolite as a catalyst, highlighting its potential applications in food chemistry and surfactants (Enayati et al., 2019).

  • Synthesis and characterization of lactose fatty acid ester biosurfactants using free and immobilized lipases in organic solvents.: The paper presents the synthesis and characterization of lactose fatty acid esters using D-lactose monohydrate and various lipases, focusing on their potential as biosurfactants in food and cosmetic industries (Enayati et al., 2018).

Biochem/physiol Actions

Lactose is a dissacharide formed by the condensation of one galactose and one glucose molecule. Lactose is the major sugar in the milk of most species, typically present between 2-8%. The enzyme lactase hydrolyzes lactose to its constituent monosaccharides. In neonates, glucose released via the action of lactase is a major energy source.

Other Notes

To gain a comprehensive understanding of our extensive range of Disaccharides for your research, we encourage you to visit our Carbohydrates Category page.
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Storage Class

11 - Combustible Solids




Not applicable


Not applicable


Eyeshields, Gloves, type N95 (US)

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Erica S Rodriguez et al.
Journal of the science of food and agriculture, 99(4), 1682-1690 (2018-09-13)
Chia oil possesses a very high content of polyunsaturated fatty acids, mainly α-linolenic acid. This characteristic makes this oil possess beneficial properties to health but gives it a high susceptibility to the oxidation process. Microencapsulation and the addition of natural
Mojtaba Enayati et al.
Food chemistry, 279, 401-407 (2019-01-07)
Sugar-based biosurfactants are safer and healthier alternatives to synthetic surfactants especially for use in the food industry. In this work, biosurfactants were synthesized via the esterification of lactose with lauric acid in different organic solvents without using lipase or other
Jiseon Yang et al.
NPJ biofilms and microbiomes, 7(1), 70-70 (2021-09-08)
While sequencing technologies have revolutionized our knowledge of microbial diversity, little is known about the dynamic emergent phenotypes that arise within the context of mixed-species populations, which are not fully predicted using sequencing technologies alone. The International Space Station (ISS)
Maryam Enteshari et al.
Foods (Basel, Switzerland), 9(6) (2020-06-18)
The simultaneous production of lactulose (LAU), lactobionic acid (LBA), and organic acids from sweet and acid whey permeate (SWP and AWP) via catalytic synthesis (5% Ru/C) was studied in a continuous stirred-tank reactor. At selected conditions (60 °C, 60 bar
Fan Zhou et al.
Scientific reports, 1, 78-78 (2012-02-23)
The invisibility cloak has been a long-standing dream for many researchers over the decades. Using transformation optics, a three-dimensional (3D) object is perceived as having a reduced number of dimensions, making it "undetectable" judging from the scattered field12345. Despite successful

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