1. SIMPLE CARBOHYDRATES

2. 6 FUNCTIONS of Simple Carbohydrates 1.Sweeteners 2.Preservatives 3.Tenderizers 4.Crystallizing Agents 5.Caramelizing Agents 6.Fermenting Agents

3. FUNCTIONS OF SIMPLE CARBOHYDRATES SWEETENER PRESERVATIVE TENDERIZER CRYSTALLIZING AGENT CARMELIZING AGENT FERMENTING AGENT 1. 2. 3. 4. 5. 6.

4. Carbohydrates as Sweeteners Ability to sweeten is a major function in most foods. The sweeter the sugar is, the simpler the structure of the molecule is. “Just a spoonful of sugar helps the medicine go down In a most delightful way”

5. Carbohydrates as Preservatives Helps prevent food spoilage of fruit jellies and preserves Helps products such as cakes remain moist.

6. Carbohydrates as Tenderizers Sugar added to dough makes the product tender Example: Cakes, pastries & doughnuts are more tender than Italian bread which contains no sugar Absorbs water Inhibits flour gluten development

7. Carbohydrates as Crystallizing Agents In candies, sugar crystallizes. This function is linked to solubility. Candy makers know the optimum temperature for making each type of candy. Usually, the finer the sugar crystals are, the higher the quality of the candy.

8. Carbohydrates as Caramelizing Agents Caramelization is the process of removal of water from a sugar (such as sucrose or glucose). When sugar is subjected to high or prolonged heat, it changes into a brown liquid.

9. Carbohydrates as Fermenting Agents Plays a major role in the fermentation process in the production of yeast breads, beers and wines. Sugar acts a food supply for microorganisms such as yeast.

10. RESOURCES Principles of Food Science, Glencoe, 2007. Janet Ward. Chapter 8, pages 179-184. http://www.food-info.net/uk/colour/caramel.htm http://www.sugar.org/images/docs/natural-sweetness.pdf