Polysaccharides and free sugar: occurrence
Free sugar is present only in fruits and vegetables while most carbohydrates are polysaccharides.
Added free sugar (particularly in carbonated beverages) is another story.
Polysaccharides and free sugar: nutritional relevance
Polysaccharides can be degraded into mono saccharides and therefore absorbed only if specific enzymes are present. All non digestible polysaccharides reach the lower gut and can be fermented by gut microflora.
The speed of polysaccharide of degradation is of great importance:
- slow and rapid degradation of starch;
- glycemic index of foods;
- significance of glucose peak in plasma;
- lactose and sucrose intolerance.
Polysaccharides and free sugar: technological properties
Fructose, dextrose, inverted sugar, maltodextrins:
- sweetening power;
- solubility;
- crystalization;
- melting and freezing point;
- syrup and solid.
