WHYWHY do I need to understand the do I need to understand the FUNCTIONS of FUNCTIONS of

CARBOHYDRATES?CARBOHYDRATES?

• Most food mixtures contain carbohydrates so it is vital to understand how they work in the field of Food Science.

CARBOHYDRATESCARBOHYDRATES• Major source of energy for humans

• Provide 55% to 80% of calorie needs

• Form vital structure of living cells

• Three groups of carbohydrates:

SugarsSugarsStarchesStarchesFibersFibers

CARBOHYDRATECARBOHYDRATEPRODUCTIONPRODUCTION

• Carbohydrates are compounds composed of three elements:

CARBONCARBONOXYGENOXYGENHYDROGENHYDROGEN

• These three elements are loosely bound with water.

CARBOHYDRATECARBOHYDRATEPRODUCTION PRODUCTION continued….continued….

• Through the process of photosynthesis, plants convert energy from the sun into the most common of the carbohydrates, glucose.

• As the plant matures, it makes glucose into fiber to form the structure of the stems and leaves.

• As the plant reaches full size, it begins to transfer its energy into sugars and starches.

Tender, young kernels of corn are sweeter than mature kernels because they contain a higher

percentage of sugars.

PHOTOSYNTHESISPHOTOSYNTHESISEQUATIONEQUATION

6CO6CO22 + 6H + 6H22O + sunlightO + sunlight

CC66HH1212OO66 + 6O + 6O22

• The simplest type of carbohydrate

• SACCHRAIDE (organic chemistry name) is the name given to all carbohydrates classified as sugars.

• It is an organic compound which means it is a sugar that contains carbon compounds

What is SUGAR?What is SUGAR?

Sugars Are CarbohydratesSugars Are Carbohydrates• Carbohydrates are the foundation of our food chain.

• The energy we get from consuming carrots, broccoli, apples, bananas, potatoes milk or eggs comes from the carbohydrate the plant stores in its roots, seeds, leaves, stems fruit or animal by-products such as milk and eggs.

• All carbohydrates are made up of one or more molecules of sugars.

The family of sugars includes:The family of sugars includes:

• MonosaccharidesMonosaccharidescontain one basic molecule

• DisaccharidesDisaccharidestwo monosaccharides joined together

In organic chemistry names of

saccharides end in

ose

MonosaccharidesMonosaccharides• Examples of monosaccharides found

widely in food products are:Fructose – fruits and honeyGlucose – blood, grapes and cornMannose – eggs and some plantsGalactose – only found in animals

and humans; milkRibose – used to make DNA

(contains only 5 carbon atoms)

MonosaccharidesMonosaccharides• All monosaccharides contain:

CARBON 6 atoms

HYDROGEN 12 atoms

OXYGEN 6 atoms

The monosaccharides glucose, galactose and fructose all have the same molecular formula but they vary in their molecular

structure.

                                                                 

GLUCOSEGLUCOSE

CHEMICAL FORMULACC22HH1212OO66

• The most abundant of the sugars• People’s basic energy source• The body converts all sugars & starches into glucose before using it for energy

DisaccharidesDisaccharides• Examples of disaccharides found widely in

food products are:

Sucrose – table sugar

Maltose – malted grains

Lactose – sugar found in milk

SUCROSESUCROSE or common table sugar is a sweet white crystalline solid often used as a food additive.

Sucrose is a made up of the two simple sugars glucose and fructoseglucose and fructose which are joined together by a

chemical bond known as a glycosidic bond.

Sucrose is a disaccharide sugar.

During the digestive process the sucrose molecule is broken down into the two

monosaccharides, glucose and fructose, which can be easily absorbed through the

villi of the intestine.

Sucrose + water = hydrolysis = Glucose + Fructose

Where do we get Where do we get SucroseSucrose ?

Sugar CaneSugar Cane Sugar BeetSugar Beet

commonly called

Table SugarTable Sugar

AND

SUGAR VIDEOSUGAR VIDEOView the 8:36 minute video (53.5 MB) containing information on sugar including:

How is sugar grown?

How is sugar harvested?

How is sugar processed?

Web Site is http://www.sugar.org/

The three common disaccharides lactose, sucrose and maltose also have the same molecular formula but differ in their formula structure.

                                                    

Lactose is also known as

‘milk sugar’

because it is primarily found in dairy products.

LACTOSE LACTOSE INTOLERANCEINTOLERANCE

• Genetic disorder

• Lack enzyme needed to break down lactose into glucose and galactose

• Prevents lactose from being absorbed by the body

RESOURCESRESOURCESPrinciples of Food Science, Glencoe, 2007. Janet Ward.

http://www.airmp3.me/download/the_archies/sugar_sugar/mp3/dlaXa_e7a4_0 http://www.food-info.net/uk/colour/caramel.htm http://www.practicallyedible.com/edible.nsf/pages/caramelization http://www.enotes.com/food-encyclopedia/caramelization http://www.sugar.org http://www.sugar.org/images/docs/about-sugar.pdf http://www.sugar.org/images/docs/how-well-do-you-know-sugar.pdf http://www.chemicalformula.org/sugar http://www.americansugarbeet.org/who-we-are/what-is-a-sugarbeet.html

http://www.esteticamelocoton.com http://en.wikipedia.org/wiki/Sugarcane http://en.wikipedia.org/wiki/Carbohydrate http://en.wikipedia.org/wiki/Sucrose http://www.worsleyschool.net/science/files/sugar/page.html http://www.dixiecrystals.com/ http://en.wikipedia.org/wiki/Dairy_product http://en.wikipedia.org/wiki/Dairy_cattle http://en.wikipedia.org/wiki/Maltose

A little something to help you remember all you learned about SUGAR……click here