Glucose- a simple sugar which is an important energy source in living organisms and

is a component of many carbohydrates.

Fructose- a crystalline sugar sweeter and more soluble than glucose.
Ribose- a sugar of the pentose class which occurs widely in nature as a constituent
of nucleosides and several vitamins and enzymes.
Glucosamine- a crystalline compound which occurs widely in connective tissue,
especially as a component of chitin.
Galactose- a simple sugar that is normally transformed in the liver before being
used up as energy. This sugar is quite abundant in human diets and helps in a
number of functions.

Maltose- malt sugar is the least common disaccharide in nature. It is present in

germinating grain, in a small proportion in corn syrup, and forms on the partial
hydrolysis of starch. It is a reducing sugar.
Sucrose- a compound which is the chief component of cane or beet sugar.
Lactose- a sugar present in milk. It is a disaccharide containing glucose and
galactose units.
Lactulose- a synthetic sugar with laxative properties. It is a disaccharide
consisting of glucose and fructose units.
Chitobiose- A disaccharide amino sugar composed of two glucosamine residues.

Raffinose- a sugar present in sugar beet, cotton seed, and many grains. It is a
trisaccharide containing glucose, galactose, and fructose units.
Stachyose- a sweet crystalline tetrasaccharide sugar C24H42O21 that yields glucose,
fructose, and galactose on hydrolysis.
Verbascose- a pentasaccharide (galactose-galactose-galactose-glucose-fructose),
found in many legumes, that is metabolized by intestinal flora.
Maltotriose- is a trisaccharide (three-part sugar) consisting of three glucose
molecules linked with a-1,4 glycosidic bonds. It is most commonly produced by the
digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in
starch.
HMO (Human Milk Oligosaccharide)-also known as human milk glycans, are sugar
molecules, that are part of the oligosaccharides group and which can be found in
high concentrations exclusively in human breast milk.

Amylose- the crystallizable form of starch, consisting of long unbranched

polysaccharide chains.
Amylopectin- the noncrystallizable form of starch, consisting of branched
polysaccharide chains.
Maltodextrins- dextrin containing maltose, used as a food additive.
Glycosaminoglycan- any of a group of compounds occurring chiefly as components of
connective tissue. They are complex polysaccharides containing amino groups.
Monostarch phosphate- is a modified starches. These are not absorbed intact by the
gut, but are significantly hydrolysed by intestinal enzymes and then fermented by
intestinal microbiota.[1]