Glossary of Food-Related Terms (Ll)
Lactobacillus -
A type of
prebiotic/ probiotic found in yogurt and some other dairy products which may
improve gastrointestinal health.
Lactitol -
Lactitol
is a sugar alcohol used as a bulk sweetener in calorie-controlled foods
including baked goods, hard and soft candy and frozen dairy desserts. Low in
calories (2 calories/gram), lactitol functions as a prebiotic.
Lactose -
A sugar
naturally occurring in milk, also known as "milk sugar," that is the
least sweet of all natural sugars and used in baby formulas and candies.
Lactose intolerance -
Lactose
intolerance is an inherited inability to properly digest dairy products due to
a deficiency in the amount of the enzyme β-galactosidase in the small
intestine. This enzyme is necessary for the hydrolysis of lactose (a
disaccharide) into its constituent monosaccharides glucose and galactose. Symptoms
of lactose intolerance including abdominal cramps, flatulence and frothy
diarrhea, can increase with age.
Lecithin -
A
by-product of the refining for soybean oil and is also found in eggs, red
meats, spinach and nuts. Historically, lecithin has been used commercially in
food processing as an emulsifier.
