Invert sugar forms when sucrose is split in two by an enzyme or acid. This acid occurs in almost all living organisms. Lactose Sweetener Lactose is a carbohydrate found only in milk. One-sixth as sweet as table sugar, it is added to food as a slightly sweet source of carbohydrate. Milk turns sour when bacteria convert lactose to lactic acid.
Many people are deficient in the enzyme lactase and therefore have trouble digesting.
It keeps oil and water from separating, retards rancidity, reduces spattering in a frying pan, and leads to fluffier cakes. Major sources are egg yolk and soybeans. Baked goods, margarine, chocolate, ice cream Mannitol Sweetener, other uses Not quite as sweet as sugar and poorly absorbed by the body, it contributes only half as many calories as sugar. Phosphate salts serve many purposes. They keep baked goods from staling, keep dill oil dissolved in bottled dill pickles, help coffee whiteners dissolve in coffee, and prevent oil from separating out of artificial whipped cream.