We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Galactose?

Malcolm Tatum
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Sometimes referred to as brain sugar, galactose is a form of sugar that is understood to provide a great deal of energy in a very small amount of product. Because of its enhanced nutrient properties, many people classify the product as a nutritive sweetener. One of the versions that receives a lot of attention is galactan, which is understood to be a polymer of the substance.

Galactose is created by taking the natural substances found in hemicellulose and processing the compound by using a process of hydrolisis. With a long shelf life, it provides the same level of taste as sugar, but requires much less product to achieve the effect. However, synthesized galactose is not widely available for home use, possibly because the substance does not dissolve in liquids very easily. This property inhibits the ability to use this natural sugar in the preparation of many common home recipes. Instead, it is more commonly found in a number of commercially prepared products. Its uses are not limited to commercial foods that are meant to be sweet, since the product can also be used to temper the flavor created by acidic or overly tart ingredients.

Because galactose is a naturally occurring substance, the compound is found in several food products and can also be manufactured within the body. Dairy products tend to be a good source. Sugar beets are one of the best examples of foods that contain the compound. Many types of gum also will make use of the sugar in order to provide sweetness without a lot of additives.

Galactose is also manufactured naturally within the body as well. When it comes to lactation, part of the natural process that makes this possible is the conversion of glucose into galactose. The conversion helps to aid in the development of lactose in the mammary glands, and aids in the secretion during the nursing process.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Malcolm Tatum
By Malcolm Tatum
Malcolm Tatum, a former teleconferencing industry professional, followed his passion for trivia, research, and writing to become a full-time freelance writer. He has contributed articles to a variety of print and online publications, including DelightedCooking, and his work has also been featured in poetry collections, devotional anthologies, and newspapers. When not writing, Malcolm enjoys collecting vinyl records, following minor league baseball, and cycling.
Discussion Comments
By ddljohn — On Nov 01, 2014

@Robottom-- I'm sure there is galactose in your fruit juice if you use sugar beets. Beets are truly very beneficial in so many ways. And it may also explain why you feel more energetic but then again, it could be due to the vitamins as well.

You can also get galactose from dairy, so you should try to incorporate dairy into your regular diet as well.

By serenesurface — On Oct 31, 2014

@fify-- Actually, galactose is less sweet than fructose and glucose, so I don't think that it will replace these sweeteners in food because more galactose will be needed to get the equivalent sweetness of these.

But, both glucose and lactose can be made from galactose and I think the real value of galactose lies in this. That's what happens with breast milk as well. Some glucose is changed into galactose in the body, to eventually form into lactose.

Especially galactose and lactose are very similar. In fact, scientists at first confused the two and galactose was called "lactose" for some time until further studies showed their difference.

By fify — On Oct 30, 2014

Glucose, fructose, lactose -- most of us know about these sugars and what they are found in. But galactose is very much a foreign term for most people. I remember hearing it in science class but I had forgotten all about since it's not something I hear often. But other sugars like fructose (fruit sugar) and lactose (milk sugar), I hear about all the time.

It sounds like galactose is a great sugar. It's efficient and apparently useful too. Why can't scientists find a way to make it dissolve in liquids? I bet galactose would quickly replace other sweeteners on the market if that happened.

By Robottom — On Oct 29, 2014

Hmm, I wonder if galactose is released when you juice sugar beets. I drink freshly prepared beet juice -- mixed with ginger, apples, carrots, kale or whatever other fresh veggie or fruit that I have on hand -- roughly three times per week.

I started juicing because of a genetic predisposition to colon/stomach cancer and heart disease. Well, I noticed on the days that I drink beet juice, my energy levels soar almost immediately, and I experience elevated energy levels throughout the day. I also sleep much more soundly. I wonder if galactose is the constituent in beet juice that is responsible for this enhanced state of well-being.

Malcolm Tatum
Malcolm Tatum
Malcolm Tatum, a former teleconferencing industry professional, followed his passion for trivia, research, and writing...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.