FOOD 2400 Chapter Notes - Chapter 6: Maillard Reaction, Sugar Substitute, Caramelization
15 Jul 2020
School
Department
Course
Professor
Document Summary
Carbohydrates are a very diverse and complex group of compounds. They range from small simple sugars to starches and cellulose. Caramelization and the maillard reaction are two reactions which lead to browning of foods. Crystallization of sugars is of industrial signi cance. Mutarotation: the chemical bassist for some analytical techniques used in the food industry. Carbs are a very diverse and complex group of compounds which have the general formula: cx(h20)y. Carbs make up 3 quarters of the dry weight of all land plants and seaweeds: in plants, glucose is the main sugar, in animals, glycogen is the storage carb. Carbs are normally broken down into 3 major classi cations: monosaccharides, oligosaccharides, polysaccharides. Monosaccharides are the basic units of carbs. Referred to as simple sugars b/c they can"t be hydrolyzed into smaller sugar units: but they do combine in chains to form disaccharides, trisaccharides, tetrasaccharides, or higher polymers.
