FSN 210 Lecture Notes - Lecture 4: Corn Syrup, Raffinose, Xylitol

• School: Cal Poly
• Department: Food Science and Nutrition
• Course: FSN 210
• Professor: Derelian

Document Summary

Historically, most foods were from whole sources. Advances in technology have produced refined foods, including grains. Milling of grain into flour: detaches the germ & bran from the endosperm, loss of fiber and micronutrients naturally found in whole grain. Enrichment process: select nutrient added back, thiamin (b1), riboflavin (b2), niacin (b-vit), folate (b-vit) & iron. Plants are main source: produce glucose during photosynthesis, use carbon and oxygen to form carbon dioxide, hydrogen, and energy. Disaccharides: doubles sugars, monosaccharides and disaccharides are simple sugars. Polysaccharides & oligosaccharides: many glucose molecules linked together. Glucose: most abundant monosaccharide, linked together with other sugars in our diets, blood sugar . Fructose: found in fruits, vegetables, honey, and high-fructose corn syrup. Galactose: most in our diets is combined with glucose to form lactose, milk sugar. Sugar alcohols: derivatives of monosaccharides, sorbitol, mannitol, and xylitol, used in sugarless gums and diabetic foods. 2 monosaccharides linked together in a condensation reaction: molecule of water is formed, c-o-c.