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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
