ABSTRACT
Table sugar (sucrose) and milk sugar (lactose) are the most well known simple carbohydrates. Starch and pectin are commonly encountered polysaccharides. Less well known are the plant gums including gum arabic, taracanth gum, and acacia gum. Bacteria exo-polysaccharides including xanthan are important as thickening agents in sauces and French dressing. The marine polysaccharides alginate and carrageenan, obtained from seaweed, are found in a range of products including substitute fruits and candy. Chitin, found in the exoskeleton of crabs, is beginning to find applications in the food industry. Humans and non-ruminants lack digestive enzymes for breaking down cellulose, xylanose, and plant cell wall material, which therefore function as dietary fiber. Most polysaccharides are biodegradable by bacteria in the environment. This chapter describes the properties of the carbohydrates and their role as food ingredients.
