FDSC 1049 Lecture : Carb Chemistry Student Notes 2014
Document Summary
Physical properties and structure: calories: 4 calories/gram, all carbohydrates contain the elements of carbon, hydrogen and oxygen, simple sugars are the building blocks of carbohydrate units. Fdsc 1049: basic units upon which larger carbohydrates are built, two carb units joined together, formed by a glycosidic bond, ex, sucrose (table sugar) glucose + fructose, lactose - glucose + galactose, maltose - glucose + glucose. Functional properties: sugar molecules contain two important functional groups, carbonyl group important for reducing activity and maillard browning reaction (i. e. color and flavor changes, alcohol group important for solubility and sweetness. Reducing sugars: these sugars contain the aldehyde or ketone carbonyl groups, they function as reducing agents. Caramelization: no protein or enzymes required for reaction, formation of brown caramel pigments as a result of applying heat to sugars. Fdsc 1049: caramel coloring brown color additive used in the food industry, caramel refers to sauces or candies made from carbohydrates that have been allowed to carmelize, ex.
