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This is an accepted version of this page This is the latest accepted revision, reviewed on 8 December 2024. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown Sugar ...
Dextrin [1] – an incompletely hydrolyzed starch made from a variety of grains or other starchy foods. Dextrose [1] – same as glucose, dextrose is an alternative name of glucose; Disaccharide – also known as double sugar, it is made when two monosaccharides (aka simple sugars) are joined together.
These specific monosaccharide names have conventional three-letter abbreviations, like "Glu" for glucose and "Thr" for threose. Generally, a monosaccharide with n asymmetrical carbons has 2 n stereoisomers. The number of open chain stereoisomers for an aldose monosaccharide is larger by one than that of a ketose monosaccharide of the same length.
Natural saccharides are generally composed of simple carbohydrates called monosaccharides with general formula (CH 2 O) n where n is three or more. Examples of monosaccharides are glucose, fructose, and glyceraldehyde. [4] Polysaccharides, meanwhile, have a general formula of C x (H 2 O) y where x and y are usually large numbers between 200 and ...
Galactose (/ ɡ ə ˈ l æ k t oʊ s /, galacto-+ -ose, "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 65% as sweet as sucrose. [2] It is an aldohexose and a C-4 epimer of glucose. [ 3 ]
For tonight's meal, make one of these cozy, low-carb dinner recipes. Each dish is full of tasty seasonal produce like butternut squash, mushrooms and Brussels sprouts while having no more than 15 ...
Consuming foods stripped of fiber — such as processed and ultraprocessed foods like fast food and snacks — may keep fiber intake too low to move bulk through the system adequately.
Fructose exists in foods either as a monosaccharide (free fructose) or as a unit of a disaccharide (sucrose). Free fructose is a ketonic simple sugar and one of the three dietary monosaccharides absorbed directly by the intestine. When fructose is consumed in the form of sucrose, it is digested (broken down) and then absorbed as free fructose.