Types Description Food sources

Monosaccharides Basic unit are the most of

carbohydrates. monosaccharides
include glucose (dextrose), fructose
(levulose), galactose, xylose and
ribose. Monosaccharides are the
building blocks of disaccharides
such as sucrose and polysaccharides
(such as cellulose and starch).
Further, each carbon atom that
supports a hydroxyl group (except
for the first and last) is chiral, giving
rise to a number of isomeric forms
all with the same chemical formula.
For instance, galactose and glucose
are both aldohexoses, but have
different chemical and physical
properties.

Fructose is a simple reducing sugar Honey, tree fruits, berries, melons,

(monosaccharide) found in many and some root vegetables, such as
foods and is one of the three beets, sweet potatoes, parsnips, and
important dietary monosaccharides onions
along with glucose and galactose.
Honey, tree fruits, berries, melons,
and some root vegetables, such as
beets, sweet potatoes, parsnips, and
onions, contain fructose, usually in
combination with glucose in the
form of sucrose. Fructose is also
derived from the digestion of
granulated table sugar (sucrose), a
disaccharide consisting of glucose
and fructose, and high-fructose corn
syrup (HFCS).

Glucose a monosaccharide (or simple sugar)  Confectioner's sugar (also

also known as grape sugar, blood
sugar, or corn sugar, is a very
important carbohydrate in biology.
The living cell uses it as a source of
energy and metabolic intermediate.
Glucose is one of the main products
of photosynthesis and starts cellular
respiration in both prokaryotes
(bacteria and archaea) and
eukaryotes (animals, plants, fungi,
and protists).
The name glucose comes from the
known as powdered sugar)
is finely ground sucrose.
 Corn sweeteners are sugars
obtained from corn (for
example, corn syrup). Corn
syrup is used frequently in
carbonated beverages,
baked goods, and some
canned products. It is a
liquid that is a combination
of maltose, glucose, and
dextrose.
 Dextrose is glucose
combined with water.
  Invert sugar is a sugar that
Greek word glykys (γλυκύς), is made by dividing
meaning "sweet", plus the suffix "- sucrose into its two parts:
ose" which denotes a sugar. glucose and fructose.
Sweeter than sucrose and
used in a liquid form,
invert sugar helps in
maintaining the sweetness
of candies and baked items.
 Sucrose includes raw
sugar, granulated sugar,
brown sugar, confectioner's
sugar, and turbinado sugar.
It is made up of glucose
and fructose. It is made by
concentrating sugar beet
juice and or sugar cane.
 Turbinado sugar is
unrefined sugar made from
sugar cane juice.

Galactose ) is a type of sugar which is less It is found in dairy products, in

sweet than glucose. It is considered sugar beets and other gums and
a nutritive sweetener because it has mucilages.
food energy.

Galactan is a polymer of the sugar

galactose. It is found in
hemicellulose and can be converted
to galactose by hydrolysis.
Galactose solubility in water is
68.30 grams per 100 grams of water
at 20–25°C.

Saccharides (Greek σάκχαρον, sákcharon, bread, rice, potatoes, and spaghetti

meaning "sugar") are the most
abundant of the four major classes
of biomolecules. They fill numerous
roles in living things, such as the
storage and transport of energy (eg:
starch, glycogen) and structural
components (eg: cellulose in plants,
chitin and cartilage in animals).
Additionally, carbohydrates and
their derivatives play major roles in
the working process of the immune
system, fertilization, pathogenesis,
blood clotting, and development
Maltose (môl t s , -t z )
Maltose, or malt sugar, can be found
n cereals and legumes (peas, beans).
It is formed when beer is brewed
A white crystalline sugar, and is made up of two glucose units.
C12H22O11·H2O, formed during the
digestion of starch. Also called malt
sugar.

Sucrose (common name: table sugar,

also called saccharose) is a
disaccharide of glucose and Baked
Beverages Cereals
Goods
fructose, with the molecular
Fats and
formula C12H22O11. Its Dairy Eggs
Oils
systematic name is α-D- Fruits Grains Meats
glucopyranosyl- (1↔2)-β-D- Nuts and
fructofuranoside (ending in Seafood Vegetables
Seeds
"oside", because it's not a  
reducing sugar). It is best
known for its role in human
nutrition and is formed by
plants but not by other
organisms including animals.

Lactose Bread and other baked goods

(l k t s
Processed breakfast cereals.
A disaccharide, C12H22O11, found in
milk, that may be hydrolyzed to
yield glucose and galactose. Instant potatoes, soups, and
breakfast drinks.
A white crystalline substance
obtained from whey and used in Margarine.
infant foods, bakery products,
confections, and pharmaceuticals as Lunch meats (other than kosher)
a diluent and excipient. Also called
milk sugar . Salad dressings.

Candies and other snacks

Mixes for pancakes, biscuits, and

cookies

Polysaccharides are relatively Plants

Polysaccharides complex carbohydrates. They are
polymers made up of many
 monosaccharides joined together by
glycosidic bonds. They are therefore Animal fats
very large, often branched,
macromolecules. They tend to be
amorphous, insoluble in water, and
have no sweet taste. [1]
Vegetables
When all the monosaccharides in a
polysaccharide are the same type the
polysaccharide is called a
homopolysaccharide, but when
more than one type of
monosaccharide is present they are
called heteropolysaccharides.

Starch Starch or amylum (CAS 9005-25- Starches have been widely used
8, chemical formula (C6H10O5)n) is a as thickeners for the food
polysaccharide carbohydrate industry for many years. The
consisting of a large number of primary sources of food
glucose units joined together by starches are corn, wheat, potato
glycosidic bonds. Starch is produced and tapioca. Rice starches are
by all green plants as an energy the little known secret of the
store and is a major food source for starch world, comprising a very
humans. small percentage of the total
starch usage. Don’t be fooled
by the fact that rice starches are
not as common as the other
starch sources. They have many
unique attributes that make
them some of the most
interesting starches in the food
industry
Glycogen Glycogen is a polysaccharide of Animal muscles
glucose (Glc) which functions as the
secondary short term energy storage Animal fats
in animal cells. It is made primarily
by the liver and the muscles, but can Sugar cane
also be made by the brain and
stomach.[1] Glycogen is the analogue
of starch, a less branched glucose
polymer in plants, and is commonly
referred to as animal starch, having
a similar structure to amylopectin.
Glycogen is found in the form of
granules in the cytosol in many cell
types, and plays an important role in
the glucose cycle. Glycogen forms
an energy reserve that can be
quickly mobilized to meet a sudden
need for glucose, but one that is less
compact than the energy reserves of
triglycerides (fat). In the liver
hepatocytes, glycogen can compose
up to 8% of the fresh weight (100–
 120 g in an adult) soon after a meal
Foods that contain starch

Dextrins are a group of low- Foods containing maltodextrin may

Dextrin molecular-weight carbohydrates contain traces of amino acids,
produced by the hydrolysis of including glutamic acid as a
starch. Dextrins are mixtures of manufacturing by-product. Any
linear α-(1,4)-linked D-glucose amino acid traces would be too
polymers starting with an α-(1,6) small to have any dietary
bond. Because branched significance.
amylopectin and glycogen also
contain α-(1,6) bonds, which α-
amylase cannot hydrolyze in
humans, the digest resulting from
this action contains a mixture of
dextrins. They have the same
general formula as carbohydrates
but are of shorter chain length.
Industrial production is, in general,
performed by acidic hydrolysis of
potato starch. Dextrins are water-
soluble, white to slightly yellow
solids that are optically active.
Under analysis, dextrins can be
detected with iodine solution, giving
a red coloration.