IMPFT125K Principles of carbohydrate chemistry in food and drink
Overview
This standard is about the principles of carbohydrate chemistry in food and drink. It is about understanding the science and application of carbohydrate chemistry.
This standard is for you if you need to understand carbohydrate chemistry and its importance in food and drink.
Knowledge and understanding
You need to know and understand:
1 what sugar carbohydrates are commonly found in our foods
2 what non-sugar carbohydrates are commonly found in our foods
3 the general formula and features of a monosaccharide and disaccharide sugar
4 the structure and properties of glucose, fructose, maltose, sucrose and lactose
5 how the glycosidic link is formed
6 how molecular structure of sugars determines reduction properties and level of sweetness
7 what the optical activity of glucose and fructose is
8 the use of the term ‘invert sugar’ and the inversion of sucrose
9 the structure and properties of starch as amylose and amylopectin
10 the stages and chemical changes which take place during the gelatinization of starch
11 the importance of hydrogen and phosphate bonding in gelatinization
12 what the process of retrogradation is and its effect on amylose with amylopectin
13 the structure and properties of Cellulose
14 the structure and properties of Hemicellulose
15 the structure and properties of Glycogen
16 the structure and properties of Pectin
17 the properties of Gums as a group of diverse polysaccharides
IMPFT125K Principles of carbohydrate chemistry in food and drink
Overview
This standard is about the principles of carbohydrate chemistry in food and drink. It is about understanding the science and application of carbohydrate chemistry.
This standard is for you if you need to understand carbohydrate chemistry and its importance in food and drink.
Knowledge and understanding
You need to know and understand:
1 what sugar carbohydrates are commonly found in our foods
2 what non-sugar carbohydrates are commonly found in our foods
3 the general formula and features of a monosaccharide and disaccharide sugar
4 the structure and properties of glucose, fructose, maltose, sucrose and lactose
5 how the glycosidic link is formed
6 how molecular structure of sugars determines reduction properties and level of sweetness
7 what the optical activity of glucose and fructose is
8 the use of the term ‘invert sugar’ and the inversion of sucrose
9 the structure and properties of starch as amylose and amylopectin
10 the stages and chemical changes which take place during the gelatinization of starch
11 the importance of hydrogen and phosphate bonding in gelatinization
12 what the process of retrogradation is and its effect on amylose with amylopectin
13 the structure and properties of Cellulose
14 the structure and properties of Hemicellulose
15 the structure and properties of Glycogen
16 the structure and properties of Pectin
17 the properties of Gums as a group of diverse polysaccharides
Keywords Carbohydrate; Food; Chemistry; Science; Sugar; Glucose; Fructose; Maltose; Sucrose; Lactose; Gelatinization; Starch