[...]... 1574_book.fm Page 3 Friday, March 25, 2005 2:22 PM Understanding the Chemistry of Food Carbohydrates 3 The first carbohydrates studied contained only carbon (C), hydrogen (H), and oxygen (O), with the ratio of H:O the same as in water, 2:1, hence the name carbohydrates or hydrates of carbon, Cx(H2O)y, was given The composition of some carbohydrates is indeed captured by the empirical formula, but most are more... polymers having polymeric linkages of the acetal type Food carbohydrates encompass a wide range of molecules and can be classified according to their chemical structure into three main groups: • Low molecular weight mono- and disaccharides • Intermediate molecular weight oligosaccharides • High molecular weight polysaccharides Nutritionists divide food carbohydrates into two classes:3 • Available, or those... CH2OH D-gulose D-idose D-galactose D-talose Gum In Gallon Tank Food Carbohydrates: Chemistry, Physical Properties, and Applications CHO 1574_book.fm Page 6 Friday, March 25, 2005 2:22 PM 6 Copyright 2005 by Taylor & Francis Group, LLC CHO Aldotriose 1574_book.fm Page 7 Friday, March 25, 2005 2:22 PM Understanding the Chemistry of Food Carbohydrates 7 CH2OH C O CH2OH dihydroxyaceton CH2OH Tetrulose... Publishing Co., Westport, 1982.6 Food Carbohydrates: Chemistry, Physical Properties, and Applications Distribution of D-Sugars Tautomers at Equilibrium in Water Solution 1574_book.fm Page 14 Friday, March 25, 2005 2:22 PM 14 Copyright 2005 by Taylor & Francis Group, LLC TABLE 1.3 1574_book.fm Page 15 Friday, March 25, 2005 2:22 PM Understanding the Chemistry of Food Carbohydrates α-D-glucose β-D-glucose... nutraceuticals, pharmaceuticals, textiles, paper, and biodegradable packaging materials.1 Carbohydrates played a key role in the establishment and evolution of life on earth by creating a direct link between the sun and chemical energy Carbohydrates are produced during the process of photosynthesis: 6CO 2 + 6H 2 O hγ → C6H12 O 6 + 6O 2  Carbohydrates are widely distributed both in animal and plant tissues, where... much slower rate Copyright 2005 by Taylor & Francis Group, LLC 1574_book.fm Page 16 Friday, March 25, 2005 2:22 PM 16 1.2.4 Food Carbohydrates: Chemistry, Physical Properties, and Applications Conformation of Monosaccharides Even though the Fischer and Haworth projections for carbohydrates indicate some spacial configuration of the hydroxyl groups, they do not portray the true shapes of these molecules... Criteria of Purity References 1.1 Introduction Carbohydrates are the most abundant and diverse class of organic compounds occurring in nature They are also one of the most versatile materials available and therefore, it is not surprising that carbohydrate-related technologies have played a critical role in the development of new products ranging from foods, nutraceuticals, pharmaceuticals, textiles,... D-glyceraldehyde and L-arabinose are dextrorotatory whereas D-erythrose and D-threose are levorotatory Copyright 2005 by Taylor & Francis Group, LLC 1574_book.fm Page 8 Friday, March 25, 2005 2:22 PM 8 Food Carbohydrates: Chemistry, Physical Properties, and Applications TABLE 1.2 Number of Isomers in Monosaccharides Monosaccharide Number of Chiral Centers (n) Number of Isomers (2n) Number of Enantiomers... forms are easily depicted in the Haworth perspective formula (Figure 1.5) Copyright 2005 by Taylor & Francis Group, LLC 1574_book.fm Page 9 Friday, March 25, 2005 2:22 PM Understanding the Chemistry of Food Carbohydrates 9 H C1 O H ∗ C OH HO H C2 OH H C OH C3 H HO C H H C4 OH H C H C5 OH H C HO C6H2OH ∗ C H H C OH HO C H OH H C OH O H C O CH2OH α-D-glucose D-glucose CH2OH β-D-glucose FIGURE 1.4 Formation... CH2OH group is written above the plane of the ring in the Haworth formulae; in L-aldoses, it is below Copyright 2005 by Taylor & Francis Group, LLC 1574_book.fm Page 10 Friday, March 25, 2005 2:22 PM 10 Food Carbohydrates: Chemistry, Physical Properties, and Applications CH2OH 6 CH2OH 6 H CHOH 5 4 OH H 2 H OH OH H O 4 OH H 1 3 OH CHOH 5 O H 1 3 2 H OH H β-D-glucofuranose α-D-glucofuranose FIGURE 1.6 Cyclic . papers and book chapters in the area of food carbohydrates. He also gives lectures on food carbohydrates in a biennial graduate course in the Department of Food Science, University of Guelph, and. area of food carbohydrates that could serve the purpose, despite finding numerous series and monographs found in the library. When I shared my observation with colleagues who taught food carbohydrates. other professionals who are interested in food carbohydrates. The layout and content of the book may be suitable as a reference or text book for advanced courses on food carbohydrates. The motivation for