Body’s main source of energy
CARBOHYDRATES
CARBOHYDRATE PRODUCTION

Carbohydrates are produced through a process
called photosynthesis


plants convert energy from the sun into carbohydrates
Requires carbon dioxide, water, chlorophyll, and
sunlight
Sunlight = energy
 Chlorophyll – green pigment found only in plants

All carbohydrates in plants are produced into
glucose
 Carbohydrates can be grouped into 3 categories:


Sugars, starches, and fiber
 Baby
vegetables sweeter taste
STRUCTURE

Carbohydrates are molecules composed of:
 Carbon
 Hydrogen
 Oxygen
STRUCTURE

Basic structure is in a ring shape
 5-member
ring: fructose
 6-member ring: glucose & galactose

Hydroxyl group: oxygen atom and a hydrogen
atom bonded together
 Symbol:
-OH
 Found in all carbohydrates
 Part of organic alcohols
What are the sources of sugar in your diet?
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
Glucose, fructose, and 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 and humans
 Basic sugars found 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
 Hydroxyl
reaction linking 2 monosaccharide’s
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
 Invert sugar: hydrolysis of sucrose

 Results
in glucose and fructose mixture
HYDROLYSIS
Can be triggered by:
1. Presence of an enzyme


Used in digestion
Each sugar requires a different enzyme

2.
Change –ose suffix to -ase
Addition of an acid
 Commercially
3.
produced invert sugar
Addition of heat
SOURCES OF SUGAR
1.
Sugar cane


1st discovered by Chinese
Molasses


Brown sugar




Sucrose, invert sugar, water, and minerals
Either stop refining process before all the molasses is
removed
Or adding molasses to granulated sugar
Granulated sugar
Confectioner’s sugar
*tip – add a slice of bread, apple slices, or piece of lettuce to hardened
brown sugar!
SOURCES OF SUGAR
2.
Sugar beets


3.
Powdered sugar, granulated sugar, and brown
sugar
Cheaper costs!
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

5.
Sorghum

6.
Sweet syrup that resembles molasses
Honey

7.
Processed by hydrolyzing cornstarch into glucose
1st sweetener in food preparation
Isomalt


Does not form crystals
Blown and spun into sugar creations
SUGAR IN FOOD PREPARATION
Sweeteners
 Connected to molecular structure
 Fructose, sucrose, glucose, galactose, maltose,
then lactose
 The sweeter the sugar, the simpler the
structure of the molecule
1.
SUGAR IN FOOD PREPARATION
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
2.
SUGAR IN FOOD PREPARATION
Tenderizers
 Helps make dough tender
3.
 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
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
4.
CRYSTALLIZING AGENT

Factors that affect sugar crystal formation
1.
Type of sugar
 Sucrose
crystallizes rapidly with large crystals
 Invert sugar added to slow crystal formation (honey and
molasses)
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 formation
3. 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 formation
4. 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 FOOD PREPARATION
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 (condensed milk)
 Hydroxyl groups from some molecules combine
with hydrogen atoms from others to combine to
form water that evaporates at high heat
 Responsible for brown crust on baked goods
5.
SUGAR IN FOOD PREPARATION
Fermenting Agents
 Yeast breads, wine, and beer
 Sugar serves as a food supply for
microorganisms (yeast) to create desired
change in food
 Alcohol is a byproduct
6.
 Glucose
+ yeast
ethanol
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
 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 BODY

Main supply of energy

When body needs energy, single glucose is broken off a
branch of glycogen
 Allows


Body can use 1/5 of total glycogen stores in 20
minutes during intense physical activity
Allows for proper digestion of fats and proteins


for large amounts of glucose to be available quickly
Without sugar, toxins would build up in the blood
resulting in liver damage
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