SIMPLE SUGARS
CHAPTER 8
FOOD CHEMISTRY
• MACRO ( MAJOR) NUTRIENTS
• CARBOHYDRATES
• FAT
• PROTEIN
• WATER
• MICRO (MINOR) NUTRIENTS
• ORGANIC ACIDS
• PIGMENTS AND COLORANTS
• VITAMINS AND MINERALS
MACRONUTRIENTS: CARBOHYDRATES
• BODYS MAIN SOURCE OF ENERGY
• DIGESTIBLE CARBOHYDRATES= 4 CAL/GRAM
• INDIGESTIBLE (FIBER) = 0 CAL/GRAM
• CONTRIBUTE ABOUT 50% OF DAILY CALORIC NEED
• RECOMMENDED IN THE FORM OF COMPLEX CARBS RATHER THAN SIMPLE CARBS
• FOUND MAINLY IN FOODS FROM PLANT SOURCES
• FRUIT
• VEGETABLES
• LEGUMES
• GRAINS
CARBOHYDRATES
• SIMPLE CARBOHYDRATES (MONO OR DISACCHARIDES)
• EG) TABLE SUGAR
• SWEETNESS DETERMINED BY THEIR MOLECULAR STRUCTURE AND INTERACTION W/ SENSORY
RECEPTORS IN THE TONGUE
• COMPLEX CARBOHYDRATES ( POLYSACCHARIDES)
• EG) STARCH AND FIBER (CELLULOSE)
• DO NOT IMPART SWEETNESS- THE MOLECULES ARE TOO LARGE FOR THE ”SWEET” RECEPTORS IN
THE TONGUE.
TASTE BUD RECEPTORS
CARBS: MONOSACCHARIDES
• “SIMPLE SUGARS”
• GLUCOSE, FRUCTOSE, GALACTOSE
• NOT CHEMICALLY BONDED TO OTHER SUGAR MOLECULES
• SWEETNESS OF VARIOUS SUGARS IN COMPARISON TO SUCROSE ( TABLE SUGAR)
• MONO = ONE SUGAR
CARBS: MONOSACCHARIDES
C6H12O6
Galactose
Gamma unit
CARBS: MONOSACCHARIDES
Gamma
unit
The difference in the structure makes .5 variation in sweetness
Glucose and galactose are more common in all foods
Fructose sweetest of sugars
CARBOHYDRATES : DISACCHARIDES
• AKA : SIMPLE SUGARS
• UNION OF TWO MONO SACCHARIDE MOLECULES
• SPLIT BACK BY:
• ENZYMES,
• HEAT
• OR DILUTE ACIDS
CARBOHYDRATES : DISACCHARIDES
• MOST COMMON/ IMPORTANT ONES FOUND IN FOOD:
• SUCROSE
( TABLE SUGAR)
• LACTOSE ( MILK SUGAR)
• MALTOSE (MALT/GRAIN SUGAR)
CARBOHYDRATES : DISACCHARIDES
SUCROSE
• SUCROSE (1.0 RS) = GLUCOSE + FRUCTOSE
• SUCROSE IS THE STANDARD FOR SWEETNESS LEVELS
Sucrose=
Glucose
+
Fructose
CARBOHYDRATES : DISACCHARIDES
SUCROSE
• SUCROSE IS FOUND IN A VARIETY OF FRUITS, GRASSES, AND ROOTS
• PEACH, TANGERINES, PINEAPPLES
= 6-9%
• MANGOES= 12%
• COMMERCIAL WHITE SUGAR= 99.5%
• (BEET OR CANE)
CARBOHYDRATES : DISACCHARIDES
SUCROSE
• SUCROSE IS HYDROLYZED BY
• W/ ENZYME (INVERTASE)
• W/ ACID
• OR W/ HEAT
• 1:1 RATIO OF GLUCOSE TO FRUCTOSE- INVERT SUGAR (SWEETER)
SUCROSE + WATER- GLUCOSE + FRUCTOSE
342 G
18 G  180 G
180 G
360G
CARBOHYDRATES : DISACCHARIDES
SUCROSE
• INVERT SUGAR IS SEEN AS GLUCOSE OR FRUCTOSE ON THE FOOD LABEL
• USED COMMONLY IN CANDY MAKING
CARBOHYDRATES : DISACCHARIDES
SUCROSE
• INVERT SUGAR
• SUBSTITUTES PART OF THE SUCROSE IN CANDY MAKING
• HYGROSCOPIC = AFFINITY FOR MOISTURE
• PREVENTS CHEWY CANDY FROM DRYING OUT ( GETTING BRITTLE)
CARBOHYDRATES : DISACCHARIDES
SUCROSE
• HONEY CONTAINS GLUCOSE AND FRUCTOSE ( 40:60 RATIO)
• THROUGH INVERTASE IN THE BEES SALIVA
CARBOHYDRATES : DISACCHARIDES
SUCROSE (HONEY PRODUCTION)
Bees use honey
for darth or inter
food
Nectar collected
by female bees
(sucrose)
Bees fan or wait
until moisture
evaporates less
than 20% then
cap for storage
Pollen collected
by emale bees
(protein)
Bee takes nectar
to hive to
deposit in comb
Bees hydrolize
by invertase in
the saliva
Glucose: fructose
ratio of 40:60