1. Unit 9: Organic Composition of Food
CH.9 COMPLEX CARBOHYDRATES

2. Complex Carbohydrates
AKA polysaccharides – many sugars
Complex carbohydrates found in foods
Starches
Cellulose (Fiber)
Gums
Pectins
Grains
Seeds
Nuts
Fruits
Vegetables
Seaweed
Pectin= thickening agent
Found in

3. Starches
Polymer (large molecule) made up of repeating units of glucose
Main source of starch in the U.S. is wheat flour. Wheat flour is used to make baked goods and pasta.
Any grain or seed is high in starch
Examples: rice, corn, potatoes, & oats

4. Starches Continued…
2 basic structures: linear (called amylose) and branched (called amylopectin). In most food, starches occur as a mixture of both.
Mainly amylopectin = Waxy starches.
Example: Corn

5. Cellulose
Cellulose (another complex carbohydrate) is known as fiber in the diet
Humans are unable to break down cellulose, which allows cellulose to aid in digestion

6. Carbohydrate Gums Thicken & stabilize mixtures and trap color & flavor
Also, provide stability and texture to foods such as salad dressings and gummy candies
Examples) Arabic, Guar Gum, Xanthan Gum

7. Pectin Naturally occurs in fruits
Can produce a strong gel that will remain stable at high temperatures
Key component in jams and jellies

8. Functions of Complex Carbohydrates in Food Prep
Provide Structure
Bind ingredients
Act as absorbing agents or thickeners
Stabilize food products

9. 1. Providing Structure
Starch is the main component in wheat flour which is the main ingredient in most baked goods. Flour provides the majority of the bulk in baked goods.
Starch has the ability to thicken when heated and gel when cooled. Gives food the ability to hold many shapes.

10. 1. Providing Structure Continued…
Cellulose forms the structure for fruits & vegetables
Pectins & gums are responsible for the texture of jams, jellies, & ice cream products.