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Food Science (Carbohydrates (Types (Simple Sugars (Disaccarides (Invert…
Food Science
Carbohydrates
Types
Simple Sugars
Disaccarides
Sucrose
Glucose +Fructose
Lactose
Maltose
Properties
Can Break by ...
enzyme
heat
dilute acid
Invert Sugar
Using enzyme or chemicals to hydrolize disaccarides to monosaccarides
Hygroscopic
absorbs moisture from air
Not brittle
Monosaccarides
Fructose
From Fruit
Sweetest type of carb
Properties
sticky
Overbrowns
Low freezing Temp
Galactose
Part of lactose
Derivative is Galacturonic Acid
Component of pectin
Used in Jelly
Glucose
Most Common
Major Sugar in Blood
In starch and glycogen
Def
One saccaride
Simplest form of sugar
Properties
Very soluble due to OH
4kcal/g
High affinity to H2O
Absorbs moisture easily
Inhibit Microbial Growth
Oligosaccarides
Raffinose
Stachyose
Polysaccarides
Cellulose
Starch
Glycogen
Chemical Structure
Aldose
Contains aldehyde group
Ketose
Contains ketose group
Reducing Sugar
Carbohydrate that have reducing ability
Can donate electrons to other compounds
Due to the free aldehyde/ketone
Definition
Carbo=Carbon
Carbon Dioxide
Hydrate
Water
C6H12O6
