All carbs are broken down into
glucose for energy. Glucose is
found in fruits, onions, potatoes
and in many manufactured foods.
Fructose
This is a fruit sugar. It is very
sweet and is used in the food
industry as a small amount gives a
lot of sweetness. It is very
important in the manufacture of
confectionary.
Disaccharides (2 mono's)
Sucrose (G+F). A
household sugar that
is produced in plants.
Lactose (G+Ga). Milk
sugar- only tastes
sweet when heated -
caramelisation.
Maltose (G+G). Formed
during the germination of
Barley. Malt is a vital
ingredient in brewing and
is produced by the
germination process.
Non Sugars
Simple Polysaccharides
Starch
Cellulose
Glycogen
Complex Polysaccharides
Pectin
Gums
Reducing sugars
Reducing sugars that have the ability
to break down the Fehling's solution
(blue) into a brick red colour - from
the production of copper oxide.
EXCEPT for Sucrose lots of
monosaccharides and disaccharides act
as reducing agents. They bring about a
reduction such as the removal of oxygen
or the addition of hydrogen.
Only reducing sugars are involved
in browning reactions occurring
during heating, cooking and long
storage - this is known as the
MAILLARD REACTION.