Description
Sucrose and D-glucose occur widely in plant organisms. In foods, they occur mainly in honey, wine and beer, and a range of solid foodstuffs such as bread and pastries, chocolate and candies. Lactose, or milk sugar, is formed in the mammary glands of all lactating animals and is present in milk and milk products. Sucrose and milk solids (containing lactose) are major constituents of many flour mixtures used in the production of cakes, biscuits, breads and confectionary goods