Functional characteristics of
CHOs in foods
CHOs are responsible for a wide range of the
functional characteristics of the foods in which
they appear (for review, see Chinachoti 1995).
Sweetness is the feature most linked with mono-
and di-saccharides, with the relative sweetness
of these sugars being fructose >sucrose >glucose
>lactose. However, in addition to sweetness,
sucrose and corn syrups provide other favour-
able characteristics such as mouth-feel and vis-
cosity. Sugars also act as a thickening agent,
whipping agent, stabilizer, fermenting agent, or
emulsifier in various processed foods. The
browning of baked foods is produced by the
Maillard reaction between a CHO and an amine
group, while the caramelization of sugars
through intense heat provides characteristic
flavouring and colouring in a large variety of
foods. Starches provide bulk and texture to
foods, and their gelatinization is responsible74 nutrition and exercise
for many desirable characteristics of viscosity,
texture and clarity. In addition to their function
in the cell wall structure of naturally occurring
foods, gums and other NSPs are used as thicken-
ers, stabilizers and gelling agents in food pro-
cessing. These non-digestible CHOs may greatly
add to the bulk and structure of foods in which
they are present.
These functional characteristics of CHOs are
important to appreciate since they influence the
appeal and ease of consumption of both natu-
rally occurring and manufactured foods. Such
practical considerations will influence the
success of the athlete in consuming adequate
CHO at specific times, or will influence the
convenience or attractiveness of certain CHO-
rich foods and drinks in specific situations
related to training or competition. They are
also of interest to the manufacturers of special
sports foods which aim to provide a source of
CHO that is easy to access and consume in these
situations.Table 5.1Classification of carbohydrates.
Type ExamplesMonosaccharides (1 unit) Glucose
Fructose
Galactose
Disaccharides (2 units) Sucrose
Lactose
Maltose
Oligosaccharides (3–20 units) Raffinose (3 units)
Stachyose (4 units)
Verbascose (5 units)
Fructo-oligosaccharides
Commercially derived glucose
polymers/maltodextrins (5–15 units)
Polysaccharides (20–1000 units)
Starch Amylose
Amylopectin
Non-starch polysaccharides Cellulose
Hemicellulose
Pectins
b-glucans
Fructans
Gums
Mucilages
Algal polysaccharides