CARBOHYDRATES

The simple Sugar and

not so simple Starch
Can you live without sugar?
• Soda/Punch
• Cookies
• Candy
• Chocolate
• Desserts
• Sugary Cereals
• Ice cream

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 CARBOHYDRATES

1. Carbohydrates give the body

energy. They are the best
source of fuel for the body.
Carbohydrates also help to
digest protein and fat.

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 CARBOHYDRATES

2. 45-65% of our food

should come from
Carbs
carbohydrates. Protein
Fats

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 CARBOHYDRATES

3. If we eat more
carbohydrates than are
needed for energy, the
extra is stored in the liver or
in the tissues as fat.

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4. Carbohydrates are grains, fruits,
vegetables, legumes and sugar.

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 Simple Carbohydrates

5. Simple carbohydrates are quick energy

sources. They come from sugar. They do
not usually supply any other nutrients or
fiber.

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 Simple Sugars
6. Glucose or blood sugar is the basic source of energy
for all living things.
7. Sucrose or table sugar is made from sugar beets or
sugar cane.
8. Fructose is sugar found in fruit, honey and
vegetables.
9. Maltose is grain starch broken down into sugar.
10. Lactose is milk sugar.

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 Complex Carbohydrates
11. Complex carbohydrates supply longer
lasting energy, as well as other nutrients
and fiber that the body needs. They are a
better choice.

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 Complex Carbohydrates
12. Complex carbohydrates come from starchy
foods such as whole grains, flour, seeds, nuts,
vegetables and fruits.

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 Recommendations:

13. Eat less foods with added sugar.

14. Choose fiber-rich fruits, vegetables and whole grains
more often.
15. Eat beans several times a week.
16. Brush teeth after eating foods
with sugar and starch.

SO . . .
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 How do you know if a
food has added sugar?
Check out the Food Label:

Total Carbohydrate (g): Dietary Fiber,

Sugars, Other Carbohydrates (Complex)

List of ingredients: sugar, brown sugar, juice

fruit juices, molasses, honey, syrup, malted
corn sweetener, corn syrup, maltose,
fructose, lactose, glucose, dextrose www.foodafactoflife.org.uk © Food – a fact of life 2019
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Carbohydrates and their
functional properties in
food products

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Carbohydrates in food
Many foods contain some carbohydrates, but the amounts of
sugars, starch and fibre differ.

Sugars are naturally present in foods such as milk, fruits,

vegetables and honey. In the UK, sugar beet and sugar cane
are the most common sources of sugar. Honey, treacle and
golden syrup are also popular.

Starch is present in foods such as potatoes, bread, rice and

pasta.

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The structure of carbohydrates
All carbohydrates are compounds of the elements
carbon, hydrogen and oxygen and have the general
formula (CH2O)n.

e.g. glucose (CH2O)6 = C6H12O6.

Another name for carbohydrates is ‘saccharides’.

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The structure of carbohydrates

Carbohydrates (saccharides) can be divided into three main groups:

• monosaccharides;

• disaccharides;

• polysaccharides.

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Monosaccharides
These are the simplest carbohydrate molecules.

The most commonly occurring monosaccharides in food are

glucose, fructose and galactose.

The formula for glucose is C6H12O6.

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Disaccharides

These are formed when two monosaccharide molecules join

together, with the elimination of one molecule of water.
They have the general formula C12H22O11.

C6H12O6 + C6H12O6 = C12H22O11 + H2O

Glucose + Glucose = Maltose + Water

Examples of disaccharides are:

• sucrose (glucose and fructose);
• lactose (glucose and galactose);
• maltose (2 molecules of glucose).
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Polysaccharides
Polysaccharides are made up of many monosaccharide molecules joined together.
They have the general formula (C6H10O5)n where ‘n’ is a large number.
Examples of polysaccharides include:
• starch;
• glycogen;
• cellulose;
• pectin.
Pectin is used in jam making

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Fibre
Fibre is present in whole grains, fruits and vegetables, especially the outer covering of
seeds.

It is a mixture of substances (mainly complex carbohydrates) which cannot be

digested in the small intestine.

There are two types of fibre:

• Soluble fibre - found in fruit, vegetables, pulses and oats.

• Insoluble fibre - found in cereals such as bread and pasta.

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Carbohydrates and their functional properties
in food products
Carbohydrates perform different functions in food products.

They can:
• help to cause the colour change of bread, toast and bakery
products;
• contribute to the chewiness, colour and sweet flavour of
caramel;
• thicken products such as sauces and custards.

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The Maillard reaction
Foods which are baked, grilled or roasted undergo colour, odour and
flavour changes.

This is primarily due to a group of reactions involving amino acids (from

protein) and reducing sugars (e.g. glucose, fructose). These reactions
contribute to the colour and flavour of many foods such as toast, bread
and croissants.

This group of reactions is collectively known as the Maillard reaction,

after the Frenchman who discovered it.

This reaction can also take place in foods with high protein content, such
as meats.

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Dextrinisation
When foods containing starch are heated (without the presence of water)
they can also produce brown compounds due to dextrinisation.

Dextrinisation occurs when the heat breaks the large starch

polysaccharides into smaller molecules known as dextrins.

Many of these dextrins can also produce a brown colour. Toast is a good
example to illustrate dextrinisation.

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Caramelisation
When sucrose (table sugar) is heated above its melting
point it undergoes physical and chemical changes to
produce caramel.

This happens more readily without water. However, syrups

will caramelise with rapid heating.

This process is used extensively in the production of

confectionery. Overheating will cause the substance to
become bitter and dark.

Maillard, dextrinisation and caramelisation reactions are all

examples of non-enzymic browning reactions.

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Gelatinisation
When starch is mixed with water and heated, the starch granules
swell and eventually rupture, absorbing liquid, which thickens the
mixture.

On cooling, if enough starch is used, a gel forms. This process is

used in the production of blancmange.

Traditionally, English blancmange utilises cornflour as a source of

starch, whilst French blancmange uses gelatine, which is a
protein and gels by a different process.

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Other characteristics of carbohydrates
Flavouring:
• Sugar, e.g. sucrose, may be used to flavour many products such as
drinks, cakes, tomato sauce and confectionery. It supplies sweetness
and mouthfeel.

Preservation:
• High concentrations of sugar prevents the growth of microorganisms.

• It is used extensively in the production of jam, marmalade and some

canned fruit. Sugar is an important ingredient in determining the shelf-
life of a product.

Gelling:
• Some fruits, such as apples and blackcurrants, are rich sources of
pectin. Pectin is used as a gelling agent in the production of jam. www.foodafactoflife.org.uk © Food – a fact of life 2019