Biocatalysis in the Production of Carbohydrates for Food Uses

  • Andrew J. Hacking
Part of the Topics in Applied Chemistry book series (TAPP)


Carbohydrates have many functional applications in foods. Some are well known, such as the role of sucrose and glucose as nutritive sweeteners, starch as a thickener in soups and gravies, pectin in jams, and many others. Others are known in outline, but are often more complex than they appear at first sight. An example of this category is the use of starch in bread and cake making, which will be described shortly. Similarly, sucrose in chocolate and candy manufacture is not just used for its sweetness, but also because it contributes toward the product’s texture and mouthfeel. Other carbohydrates can also have a variety of functions. Some polysaccharides can be used as emulsifiers and stabilizers in products such as salad dressings to prevent the separation of oil and water phases, starch can impart “body” and smoothness in drinks such as beer, and sucrose gives chocolate its snap.


Sucrose Ester Enzyme Technology Sugar Ester Food Carbohydrate Salad Dressing 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Andrew J. Hacking
    • 1
  1. 1.Dextra Laboratories LimitedReadingUK

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