2.  Called polysaccharides Composed of many sugar units  Types of complex carbohydrates include: Starches, cellulose, gums, and pectins

3.  Starches: complex carbohydrate consisting of molecules of sugar units or saccharides linked in branched or straight chains  Most abundant in diet  Polymers of sugar  Polymer: large molecule that consists of large numbers of small molecular units linked together

4. 1. Amylose – linear, chainlike  Provides gelling characteristic 2. Amylopectin – branched  Provides cohesion or thickening properties when cooked with liquid *Most foods contain a mixture

5.  Forms rigid structure of plants Ex: celery strings, corn kernel membranes  Humans cannot digest cellulose Cellulose in our diet = fiber (provide bulk; feel full) Sources: fruits, vegetables, and grains *although plants contain cellulose, that doesn’t always mean the plant is high in fiber

6.  Gums: soluble in water and extracted from plants  Thicken and stabilize mixtures  Trap color & flavor  Provide stability and texture for foods Salad dressing and gummy candies  Used as food additive Ex: guar gum, gum Arabic, carob bean gum, carrageenan, agar, xanthan gum

7.  Use the iPads or mobile devices to research the following gums used as food additives  Be sure to include a minimum of TWO traits and THREE functions of each. See example for alginates (must still include 1 additional trait and 2 additional functions)

8.  Pectins: found in plant cells and made of chemical derivatives of sugar called sugar acids  Naturally occurs in fruit Holds cells together (hold skin on fruit)  Produce a strong gel Jams and jellies

9. 1. Provide structure Flour provides majority of bulk in baked goods 2. Bind products together Amylose molecules work better to hold batters to vegetables/meats for deep frying 3. Thicken products

10.  Retrogradation: firming of a gel during cooling and standing Good – need gel to form during cooling Bad- cracks form in gel (ex: gravy)  Syneresis: water leaking from a gel Ex: liquid separated from mustard

11.  Viscosity: resistance of a mixture to flow Measures a starch’s thickening ability Lower the viscosity readings, higher the viscosity

12. Opacity vs Translucency  Opacity: how much an object blocks light Gels made with wheat starch  Translucency: how much light passes through an object Gels made with cornstarch or potato starch

13.  Starch granules separated to prevent lumping 1. Cold water paste – quickly stirring starch while adding at least an equal amount of cold water Thicken soup stock or milk gravy; make gravy from broth Cornstarch & Water 2. Starch and fat – equal amounts, then liquid can be slowly added White sauce and gravy from meat drippings Roux

14. 3. Starch and sugar Sugar helps separate starch granules and keep them from sticking together Used in sweet sauces and puddings

15.  Divided into 2 categories Starch Indigestible fiber  Should be ½ of your calorie intake daily Eat carbs every 4-6 hours  Carbohydrates in the form of glucose are the only source your brain can use

16.  Provide bulk for the digestive processes  Lower cholesterol levels in the blood  Promotes utilization of fat