CARBOHYDRATESBody’s main source of energy

CARBOHYDRATE PRODUCTION Carbohydrates are produced through a

process called photosynthesis plants convert radiant energy from the sun

into chemical energy

CARBOHYDRATE PRODUCTION

Requires carbon dioxide, water, chlorophyll, and sunlight Sunlight = energy Chlorophyll – green

pigment found only in plants

All carbohydrates in plants are produced into glucose

STRUCTURE

Carbohydrates are molecules composed of: Carbon Hydrogen Oxygen

STRUCTURE Basic structure is in a ring shape Hydroxyl group: oxygen atom and a

hydrogen atom bonded together Symbol: -OH Found in all carbohydrates Part of organic alcohols

SIMPLE CARBOHYDRATES

SIMPLEST CARBOHYDRATE: SUGAR Sugar = saccharide Monosaccharide's: sugar

containing one basic molecule to form more complex carbohydrates 6 carbon 12 hydrogen 6 oxygen Arrangement differs

Accounts for varying sweetness

SIMPLEST CARBOHYDRATE: SUGAR

Monosaccharide's include: Glucose Fructose Galactose

GLUCOSE

Mild sweet flavor Found in corn & grapes Known as blood sugar Essential energy source Found in every disaccharide and

polysaccharide

FRUCTOSE

Sweetest sugar Found in fruits and honey Added to soft drinks, cereals, and

desserts

GALACTOSE

Only found in animals & humans One of the basic sugars in milk Rarely found naturally as a single sugar

SIMPLEST CARBOHYDRATE: SUGAR

Disaccharides: pairs of monosaccharide's Glucose is always present 2nd of the pair is fructose, galactose, or

another glucose Put together by condensation Taken apart by hydrolysis

Sucrose, Maltose, and Lactose

SUCROSE

Glucose + Fructose Tastes sweet

Fruit, vegetables, grains Table sugar is refined sugarcane and

sugar beets White powdered color

MALTOSE

Glucose + Glucose Less sweet Produced when starch breaks down In powder form: tan color

LACTOSE

Glucose + Galactose Main carbohydrate in milk

Known as milk sugar Pure form: white

CONDENSATION

Making a disaccharide Chemical reaction linking 2

monosaccharide’s Hydroxyl group + hydrogen Water molecule is a byproduct

HYDROLYSIS

Breaking down a disaccharide Molecule is divided into smaller parts

by adding water Body uses process to digest

disaccharides in food

HYDROLYSIS

Can be triggered by:1. Presence of an enzyme

Used in digestion Each sugar requires a different enzyme

Change –ose suffix to -ase

2. Addition of an acid3. Addition of heat

SOURCES OF SUGAR

SOURCES OF SUGAR1. Sugar cane

1st discovered by Chinese Granulated sugar Confectioner’s sugar Molasses

Byproduct of sugar refining Brown sugar

Either stop refining process before all the molasses is removed

Or adding molasses to granulated sugar

*tip – add a slice of bread, apple slices, or piece of lettuce to hardened brown sugar!

SOURCES OF SUGAR

2. Sugar beets Powdered sugar, granulated sugar, and

brown sugar Cheaper costs!

3. Maple syrup 40 gallons tree sap = one gallon of maple

syrup Most pancake/waffle syrups are only 2%

maple syrup or less Use corn syrup instead

SOURCES OF SUGAR

4. Corn syrup Processed by hydrolyzing cornstarch into

glucose

5. Honey 1st sweetener in food preparation

6. Isomalt Does not form crystals Blown and spun into sugar creations

SUGAR IN FOOD PREPARATION

SUGAR IN FOOD PREPARATION

1. Sweeteners Connected to molecular structure Fructose, sucrose, glucose, galactose,

maltose, then lactose The sweeter the sugar, the simpler the

structure of the molecule

SUGAR IN FOOD PREPARATION

2. Preservatives Water is drawn to sugar before it is

drawn to bacteria Without water, bacteria can’t grow or

divide Helps products, such as cakes, stay

moist

SUGAR IN FOOD PREPARATION

3. Tenderizers Helps make dough tender

Italian bread will have a paler color and chewier texture because it does not contain sugar

Sugar will increase the pourability of a batter

SUGAR IN FOOD PREPARATION

4. Caramelizing Agents Caramelization: process of subjecting

sugar to high or prolonged heat, which changes into a brown liquid

Dehydration is partially responsible for the browning and flavor changes Brown crust on bread & condensed milk

SUGAR IN FOOD PREPARATION

5. Fermenting Agents Sugar serves as a food supply for

microorganisms (yeast) to create desired change in food Examples: Yeast breads, wine, and beer

SUGAR IN FOOD PREPARATION

6. Crystallizing Agent Linked to the solubility of sugars Sugar’s ability to dissolve increase as

temperature of solution increases Water will evaporate as solution is heated to

higher temperatures creating a supersaturated solution

Supersaturated: any solution that has been heated to dissolve more solute than the water would normally hold

CRYSTALLIZING AGENT Factors that affect sugar crystal formation

1. Type of sugar Sucrose crystallizes rapidly with large crystals Honey or molasses added to slow crystal formation

2. Use of interfering agent Substances that can prevent or slow crystal growth Corn syrup – fine crystals Butter, cream, egg white – smooth, creamy candy Cream of tartar, vinegar – increase sweetness

CRYSTALLIZING AGENT Factors that affect sugar crystal

formation3. Agitation of the sugar syrup

Beating and stirring of a candy solution When hot, slightly stirring increases

likelihood of crystal formation Constant stirring cooled syrup prevents

large crystals from forming

CRYSTALLIZING AGENT Factors that affect sugar crystal

formation4. Cooling of the sugar syrup

Vital if the final texture is to be smooth Cooling rapidly produces large crystals in

candy

5. Ripening of the finished product Allowing candy to sit for a period in order

to form creamy, smooth texture Fondant

SUGAR IN THE BODY

NUTRITIONAL VALUE OF SUGAR

6.5% of calories should come sugar Produce 4 kilocalories per gram when

digested Absorbed into the bloodstream & heads

to the liver Converted into glucose in the liver

NUTRITIONAL VALUE OF SUGAR

Unneeded glucose is changed into glycogen

Glycogen: multibranched chains of glucose

2/3 of glycogen stored in muscles remaining stored in the liver

FUNCTIONS OF SUGAR IN THE BODY1. Main supply of energy

When body needs energy, single glucose is broken off a branch of glycogen

Allows for large amounts of glucose to be available quickly

Body can use 1/5 of total glycogen stores in 20 minutes during intense physical activity

2. Allows for proper digestion of fats and proteins Without sugar, toxins would build up in the blood

resulting in liver damage

3. Necessary for brain functions Increases serotonin, calming effect &

antidepressant

HEALTH CONCERNS Tooth decay

Bacteria in mouth feed on sugar and produce plaque

Plaque reduces oxygen, which cause the bacteria to release acids that dissolve tooth enamel

Does not necessarily have to be sugar, but any food that contains carbohydrates

HEALTH CONCERNS

Diabetes mellitus: body’s inability to move glucose from the bloodstream to the cells Insulin: hormone produced by the pancreas Do not produce enough insulin, or their

bodies fail to recognize its presence Unable to handle large amounts of sugar in

their bloodstream

HEALTH CONCERNS

Weight gain All excess calories will be stored as fat Practice moderation Many foods high in added sugar provide

few other nutrients