Disaccharides are carbohydrates that yield two simple monosaccharides on hydrolysis (the hydrolysis can be done with the help of acids or enzymes as well). The resulting monosaccharides may be the same or different. Disaccharides are formed by the condensation of the hydroxyl group of anomeric carbon of one monosaccharide with the hydroxyl group of another carbohydrate with the elimination of water. The two monosaccharide units are linked in α or β anomeric carbon. This linkage through oxygen is glycosidic linkage. Commonly available examples of disaccharides are sucrose, maltose, and lactose.