4.2 Functional properties of carbohydrates in foods

Sweetness is a basic taste sensation characterized by the perception of sugar and sugar-like compounds, which play a crucial role in food flavor and enjoyment. It often influences consumer preferences, food formulation, and the overall sensory experience of eating. This sensation is primarily detected by taste buds on the tongue, and it can significantly enhance the palatability of various foods and beverages.

Sucrose: A common sugar composed of glucose and fructose, sucrose is one of the primary sources of sweetness in foods.

Artificial Sweeteners: Synthetic substances that mimic the sweetness of sugar while containing few or no calories, often used to reduce sugar intake in food products.

Flavor Profile: The combination of taste, aroma, and texture that contributes to the overall sensory experience of a food product, with sweetness being a significant component.

Sugars are simple carbohydrates that serve as sweet-tasting energy sources for living organisms. They play a crucial role in food processing and formulation by influencing taste, texture, and stability. Sugars can also interact with water in various ways, affecting the moisture content and overall quality of food products.

Glucose: A simple sugar that is an essential energy source for cells and is commonly found in many foods.

Sucrose: A disaccharide made of glucose and fructose, commonly known as table sugar and widely used in food processing.

Hygroscopicity: The ability of a substance to attract and hold water molecules from the surrounding environment, significant in the context of sugars and moisture management in food.

Starches are complex carbohydrates made up of long chains of glucose molecules, primarily found in plants as a means of energy storage. They play a crucial role in food science due to their ability to thicken, gel, and provide texture in various food products, influencing both sensory and functional properties.

Amylose: A type of starch composed of long, unbranched chains of glucose molecules, contributing to the gelation and thickening properties of starch.

Gelatinization: The process by which starch granules absorb water and swell when heated, leading to the thickening of liquids and the formation of gels.

Retrogradation: The process where gelatinized starches re-associate upon cooling, leading to changes in texture and potential syneresis in food products.

In the context of food science, bulk refers to the physical volume or mass of food ingredients, particularly how they contribute to the overall texture and mouthfeel of a food product. This property is significant in determining the structure, density, and appearance of food items, influencing consumer perception and acceptability.

Viscosity: A measure of a fluid's resistance to flow, which affects how bulk ingredients interact in mixtures and influence texture.

Texture: The sensory perception of food's structure, including aspects such as crunchiness, creaminess, or chewiness, which can be impacted by the bulk of ingredients used.

Density: The mass per unit volume of a substance, which helps understand how bulk affects the weight and physical properties of food products.

Mouthfeel refers to the physical sensations that food or drink creates in the mouth, which can significantly affect the overall eating experience. It encompasses various characteristics such as texture, temperature, and moisture, influencing how we perceive flavors and enjoyment of food. Understanding mouthfeel is essential as it connects the functional properties of ingredients with sensory perception and quality attributes in food.

Texture: The feel or consistency of a food item, determined by its structure and composition, which plays a crucial role in shaping mouthfeel.

Viscosity: A measure of a fluid's resistance to flow, which can influence the thickness and smoothness of liquids and how they are perceived in the mouth.

Tactile sensation: The sensory feedback received through the mouth when food interacts with the palate and tongue, contributing to the overall experience of mouthfeel.

Solubility is the ability of a substance to dissolve in a solvent, forming a homogeneous solution at a given temperature and pressure. This property is essential in food chemistry as it affects the texture, flavor, and overall quality of food products, particularly in how ingredients interact and combine during processing and consumption. Understanding solubility helps in formulating foods and optimizing the functional properties of various ingredients.

Solvent: A solvent is a substance that dissolves a solute, resulting in a solution. In food science, water is the most common solvent used.

Hydrophilic: Hydrophilic refers to molecules that are attracted to water and can dissolve easily in aqueous solutions, such as sugars and some proteins.

Hydrophobic: Hydrophobic describes substances that do not interact well with water and are poorly soluble in aqueous environments, like fats and oils.

Gelatinization is the process where starch granules absorb water and swell upon heating, resulting in the thickening of mixtures. This transformation occurs when heat breaks down the intermolecular bonds in starch, allowing it to interact with water and form a gel-like structure. The degree of gelatinization can greatly affect the texture and consistency of food products, making it a crucial aspect in cooking and food formulation.

Amylose: A linear component of starch that contributes to the gel formation during gelatinization and influences the firmness of gels.

Retrogradation: The process where gelatinized starch molecules reassociate and crystallize upon cooling, leading to changes in texture and structure.

Viscosity: A measure of a fluid's resistance to flow, which is significantly affected by the gelatinization process in starch-containing systems.

Viscosity is a measure of a fluid's resistance to flow, indicating how thick or thin a liquid is. This property plays a crucial role in food science, affecting texture, mouthfeel, and processing characteristics, as well as influencing the behavior of ingredients during cooking and food preparation.

Shear Stress: The force per unit area applied parallel to the surface of a material, which contributes to the flow and deformation of fluids.

Thixotropy: The property of certain gels or fluids that become less viscous when subjected to stress or agitation, allowing them to flow more easily.

Newtonian Fluid: A fluid whose viscosity remains constant regardless of the shear rate applied, meaning its flow behavior is predictable and linear.

Caramelization is the process of heating sugar to create a rich, complex flavor and a deep brown color, resulting from the breakdown of sugar molecules. This technique not only enhances the taste and appearance of food but also contributes to its aroma, making it a crucial step in various cooking methods. Understanding caramelization is essential as it highlights the functional properties of carbohydrates in food and illustrates the effects of processing on overall food quality.

Maillard Reaction: A chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor and color.

Sucrose: A common sugar composed of glucose and fructose, which undergoes caramelization when heated.

Browning: The process of surface darkening in food due to the Maillard reaction or caramelization, contributing to flavor development.