Functional properties of carbohydrates in food

Carbohydrates are made of carbon, hydrogen and oxygen and are classified as either simple or complex based on the number of sugar present. Carbohydrate constituents of the food undergo a variety of chemical changes during mechanism, heat or cold processing of foods.

*Nutrition. As dietary fiber, they regulate normal bowel function, reduce the postprandial hyperglycemic response and may lower serum cholesterol. Dietary fiber plays a role in preventing constipation, lowering serum glucose and cholesterol levels, and possibly aiding in weight reduction by promoting a feeling of fullness.

*Flavor and color in food production

*Sweetening. Sweet tasting carbohydrates like sucrose or glucose are multifunctional food ingredients. Different sugars vary in sweetness. Fructose is almost twice as sweet as sucrose and sucrose is approximately 30% sweeter than glucose.

*Texturing. Carbohydrates provide a range of desirable textures from crispness to smooth, soft gels. 

*Plasticizing action and humectancy. Carbohydrates are hydrophilic to different degrees, depending on their structures which governs their plasticizing action and humectancy.
Functional properties of carbohydrates in food