Benders'dictionary of nutrition and food technology

273lactose Milk sugar, the carbohydrate of milk; a disaccharide, β-1,4-glucosyl-galactose. Used pharmaceutically as a tablet fillerand as a medium for growth of micro-organisms. The fermentationof lactose to lactic acid by bacteria is responsible for thesouring of milk. Ordinary lactose is α-lactose, which is 16% assweet as sucrose; if crystallised above 93°C, it is isomerised tothe β-form which is more soluble and sweeter.See also disaccharide intolerance; lactase.lacto-serum See whey.lactositol See lactitol.lactostearin See glyceryl lactostearate.lactosucrose A trisaccharide (galactosyl-glucosyl-fructose)formed from sucrose and lactose by fructosyl transfer catalysedby invertase (EC 3.2.1.6). Considered to be a prebiotic.lactulose A disaccharide, β-1,4-fructosyl-galactose, which doesnot occur naturally but is formed in heated or stored milk byisomerisation of lactose. About half as sweet as sucrose.Not hydrolysed by human digestive enzymes but fermented byintestinal bacteria to form lactic acid and pyruvic acid.Thoughtto promote the growth of Lactobacillus bifidus and so added tosome infant formulae. Because of bacterial fermentation in thecolon it is an osmotic laxative.ladies’ fingers See okra; also a short kind of banana.laetrile See amygdalin.laevorotatory See optical activity.laevulose See fructose.lafun West and East African; flour made from yam, cassava orplantain that has been soaked in water and allowed to undergolactic acid bacterial fermentation for 2–5 days, then sun-driedand pounded into flour.lamb Meat from sheep (Ovis aries) younger than 12–14months.Composition/100 g (varying according to joint): (edibleportion 79%) water 61–64 g, 960–1100 kJ (230–260 kcal), protein17–18 g, fat 17–21 g (of which 47% saturated, 44% monounsaturated,9% polyunsaturated), cholesterol 70 mg, ash 0.9 g,Ca 9–16mg, Fe 1.5–1.7mg, Mg 21–23mg, P 160–170mg, K230–250mg, Na 60mg, Zn 3–4mg, Cu 0.1mg, Se 20µg, vitamin E0.2 mg, B 1 0.1 mg, B 2 0.2 mg, niacin 6 mg, B 6 0.14 mg, folate 19 µg,B 12 2.5µg, pantothenate 0.7 mg. A 100 g serving is a source of Fe,vitamin B 2 , pantothenate, a good source of P, Se, Zn, a rich sourceof niacin, vitamin B 12 .lamb’s lettuce Or corn salad. Hardy annual plant, Valerianellalocusta or V. olitoria, traditionally used in salads in winter andearly spring.