[Basic Foods 1] PRELIM Chemical & Physical Properties of Food

The Simple Carbohydrates are:

• Monosaccharide

• Disaccharide

• Oligosaccharide

Monosaccharide has

1 sugar molecule

Disaccharide has

2 sugar molecules

Oligosaccharide has

3-10 sugar molecules

Complex Carbohydrates are:

• Polysaccharide

• Starch

• Cellulose

• Fructooligosaccharide

• Pectin

Polysaccharide has

More than 10 sugar molecules

Starch is

The chief food reserve of plants

Fructooligosaccharide is considered as a

Prebiotic

Pectin is present in

Fruits

Pectin is associated with

Cellulose

Lipids/ Fats Classification

• Triglycerides

• Phospholipids

• Sterols

Proteins & Amino Acids are organic compounds with the element:

Nitrogen

Vitamins

Function as catalysts in metabolic reactions

Water-soluble Vitamins

B Vitamins

Fat-Soluble Vitamins

A, D, E, K

The amount of dissolved _______ & _______ determines “hardness.”

Calcium; Magnesium

Solution examples:

• Brine

• Syrup

• Carbonated beverages

• Ready-to-drink coffee