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Roles of carbohydrate:
◦In nutrition point of view: ◦In food processing:
important source of energy Sweetening, gel or paste-forming,
(except for non-digestible thickening agents, stabilizers, also
carbohydrate) precursors of aroma and coloring
Carbohydrate :
Monosaccharides: Oligosaccharides:
consists of 1 unit
consists of 2 – 10
(polyhydroxy-aldehydes or –
monosaccharide units
ketones)
Polysaccharides:
consists of n monosaccharide
units
MONOSACCHARIDES
Carbohydrate molecules that cannot be broken down to
simpler carbohydrate molecule by hydrolysis (=simple sugar)
► D- glucose
The only free aldoses found in natural foods (in small amount).
D-, L-, ᵅ-, ᵝ- form in Haworth projection
POLYOLS
Polyols Origin
Sorbitol D-glucose
Mannitol D-mannose
xylitol xylose
sucrose
maltose
lactose
DISACCHARIDES
Non-reducing sugars
The monosccharide units are joined by a glycosidic bond
formed between their reducing groups (e.g. sucrose and
trehalose).
Reducing sugars
•The glycosidic bond links the non-reducing group of one
monosaccharide unit to the non-alcoholic hydroxyl of the
second monosaccharide (e.g. lactose and maltose).
•Reducing sugar is any sugar that in basic solution, forms an
aldehyde or ketone. Therefore, it also includes all
monosaccharides.
POLYSACCHARIDES
(CMC)
XANTHAN GUM
◦Xanthan gum, the extracellular polysaccharide from Xanthomonas
campestris and some related microorganisms,
◦Xanthan gum can be regarded as a cellulose derivative. The main
chain consists of 1,4 linked β-glucose with side chain (Mannose
residue)
◦Helps in particle-suspending and emulsion-stabilizing. Due to its high
thermal stability, it is useful as a thickening agent in food canning.
CARRAGEENAN
TYPES OF CARRAGEENAN
AGAR
AGAR
DIETARY FIBER
(+) (-)