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Carbohydrates: functionality in foods
1Department of Food Science, University of Massachusetts, Amherst 01003.
The American Journal of Clinical Nutrition
|April 1, 1995
Summary
Carbohydrates are essential in food, providing various functional properties like texture and preservation. Understanding their chemical structure is key to developing new food products and improving food processing techniques.
Area of Science:
- Food Science
- Carbohydrate Chemistry
Background:
- Carbohydrates are crucial for numerous food functions.
- They exhibit diverse properties such as solubility, sweetness, and stability.
Purpose of the Study:
- To explore the functional properties of carbohydrates in food.
- To link carbohydrate chemical structure to their food applications.
Main Methods:
- Review of carbohydrate properties and chemical structures.
- Analysis of structure-property relationships in food systems.
Main Results:
- Carbohydrate functionality is determined by their chemical structure.
- Properties include rheology, solubility, cryoprotection, and flavor encapsulation.
- Interactions with other food components (lipids, proteins) are vital.
Conclusions:
- Understanding carbohydrate chemistry is essential for food product development.
- Knowledge of structure-behavior relationships enables innovation in food processing and product design.