Carbohydrates

Functions
The body requires a source of energy in order to function. Carbohydrate is an
important source of energy and acts as a ‘protein sparer’ so that protein can be
used for its primary functions rather than a source of energy.
Chemistry
Carbohydrates are made up of the following elements:
 Carbon (C)
 Hydrogen (H)
 Oxygen (O)

Classification of Carbohydrates
Carbohydrates are classified into 3 sections:
Monosaccharide’s
 These are also known as ‘’simple sugars’’
 They are the base unit on which all other carbohydrates are built
 They are soluble in water
 They vary in sweetness
There are 3 main monosaccharide’s:
1. Glucose:
 Provides a fast source of energy
 All carbohydrates are converted to glucose in the body
 It is found in ripe fruits and some vegetables
 It also comes in tablet, powder or liquid form
2. Fructose:
 Found in fruit, fruit juices and honey
 Also known as ‘’fruit sugar’’
3. Galactose:
 Found in milk and forms part of the milk sugar, lactose
Disaccharides
 These are also known as ‘double sugars”
  They are composed as two monosaccharide units joint together
 Of the two monosaccharides joint together one is always glucose
 They are soluble in water
There are 3 main disaccharides:
1. Sucrose:
 Formed from one unit glucose and one unit fructose
 Its obtained by refining sugar cane or beet
 Comes in table form
2. Lactose:
 Formed from one unit glucose and one unit galactose
 It is found in milk
 It is not as sweet as sucrose
3. Maltose:
 Sometimes known as ‘malt sugar’’
 It is formed from two units of glucose
 Found in cereals e.g. barley
Polysaccharides
These are formed from many monosaccharides jointed together. There are five
main polysaccharides:
1. NSP (Non Starch Polysaccharides):
 They are indigestible carbohydrates
 They include cellulose, pectin and make up what we know as
dietary fibre
 They are important for removing waste from the body
2. Starch :
 Found in root vegetables, cereals and pulses
3. Dextrin:
 Formed when foods containing starch e.g. bread are baked or
toasted
 Forms part of the crust on foods and is more soluble than starch
4. Pectin:
 Pectin is a complex polysaccharide formed by some plants e.g.
plum, apples in their fruits and roots
 It forms a gel in water and the gel is used in jam making to make it
set.
 5. Glycogen:
 Formed after digestion
 To ensure that the body has a reserve energy that can be quickly
used, some glucose is converted to glycogen for temporary
storage in the liver and muscles.
 When energy is required it is converted to glucose
Excess carbohydrates
If someone eats more carbohydrates than the body requires, the excess is
converted into fat and stored under the skin. This is one of the major causes of
obesity.
Effect of heat on carbohydrates
Sugar
 Dry heat : the sugar first melts, caramelises and then burns leaving a
black residue
 Wet heat: the sugar first dissolves, then becomes a syrup which
caramelises and finally burns when the water has evaporated.
Starch
 Dry heat: starch changes to dextrin
 Wet heat: starch grains soften, then absorb water and swell, causing
some to rupture. The starch then dissolves to form a paste.