![]() Besides, it is often used to improve the texture, structure and consistency of foods. Sucrose is widely used as an ingredient for sweetening purpose in food production. To produce table sugar, sucrose is extracted from the juices of sugar cane and sugar beets. Sucrose is the combination of fructose and glucose. The most familiar disaccharide of all is sucrose, which we usually call table sugar in our daily life. barley) germinate and starch breaks down during digestion. Maltose is composed of two glucose molecules and it is produced when seeds (e.g. It combines with a glucose molecule to form the disaccharide lactose, commonly known as milk sugar, since it is found in milk (4.7% in cow's milk and 7% in human breast milk).Īnother disaccharide that is not widely available in foods is maltose. On the contrary, galactose, the other monosaccharide, has low sweet intensity and can rarely be found free in foods. ![]() with the highest intensity of sweetness) and it is most abundant in fruits and honey. Fructose is the "sweetest" of all sugars (i.e. Because of its unique structure, it stimulates the taste buds which result in a sweet sensation. Furthermore, it is worth mentioning that our brain is almost exclusively dependent on glucose as energy source.įructose, having the same chemical formula as glucose, has different chemical structure. chemical formula as C 6H 12O 6).Īmong these three common monosaccharides, glucose is of most significance as it always exists as one of the two sugar molecules found in a disaccharide, plus it is the basic unit that makes up starch and glycogen. These single sugar molecules contain 6 carbon atoms, 12 hydrogen atoms and 6 oxygen atoms (i.e. ![]() Glucose, fructose and galactose are the three monosaccharides important in nutrition. Simple Carbohydrates (Sugars)īased on the chemical structures, simple carbohydrates can be divided into two categories, namely monosaccharides (single sugar molecule) and disaccharides (two single sugar molecules joined together). In this issue, we will talk about simple carbohydrates (i.e. In the last issue, we focused on complex carbohydrates (i.e. Risk Communication Section,Centre for Food Safety Food Safety Focus (31st Issue, February 2009) – Food Safety Platform Nutrient and Health - Carbohydrates: Sugars
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