Functional Properti es of Carbohydrate

Dudsadee Uttapap

Carbohydrate

CHO in commercial products

Sorbitol, Carrageeenan, cellulose gum

Sorbitol, cellulose gum, xanthan gum, sucralose

CHO in commercial products CHO in commercial products

Xanthan

CHO in commercial products CHO in commercial products

carboxymethyl cellulose

(cellulose gum)

Sucrose vs Sucralose

Sucrose

Sucralose

selective chlorination of sucrose

sucralose is 600 times sweeter than sugar and does not metabolize to produce energy

CHO in commercial products CHO in commercial products

Sorbitol

Carrageenan

Monomer: D-galactose (anhydro/sulfate)

Bonding: -1,4/-1,3

kappa

iota

lambda

CHO in commercial products

with International Patented Prebio ProteQ Combination consist of GOS / FOS in patented ratio

CHO in commercial products

Prebiotic

CHO in commercial products

Hyaluronic acid

hyaluronic acid is utilized in many products, such as pharmaceuticals, cosmetics, and food

CHO in commercial products

Tablet

Binder, Disintegrant, Sweetening Coating Agent

Starch and Pregelatinized Starch, Microcrystalline Cellulose, Guar Gum, Sodium Carboxymethyl Cellulose, Fructose, Mannitol, and Xylitol , Hydroxypropyl methylcellulose, Maltodextrin

ATP: energy currency

MonoosaccharideCarbon

Aldose Ketose

3C glyceraldehyde dihydroxyacetone

4C erythrose, threose erythrulose5C arabinose, lyxose,

ribose, xyloseribulose, xylulose

6C allose, altrose, galactose, glucose,

gulose, idose, mannose, talose

fructose, psicose, sorbose, tagatose

Glucose vs Fructose

GlucoseFructose

Relative sweetness

Carbohydrate functions

Energy sources (glucose/glycogen)

Structural elements

cell wall (plants, bacteria)

connective tissues

adhesion between cells

composed of L-iduronate (many are sulfated ) +

GalNAc-4-sulfate

linkages is (1, 3)

Dermatan sulfate

The most abundant heteropolysaccharides in the body are the glycosaminoglycans (GAGs). These molecules are

long unbranched polysaccharides containing a repeating disaccharide unit. The disaccharide units contain either of

--- - two modified sugars N acetylgalactosamine (GalNAc) or- N acetylglucosamine (GlcNAc) and a uronic acid such as

glucuronateor i dur onat e. GAGs are highly negatively charged mol ecules, with extended conformation that imparts high vis

cosity to the solution. GAGs are located primarily on the s urface of cells or in the extracellular matrix (ECM). Along

with the high viscosity of GAGs comes low compressibility , which makes these molecules ideal for a lubricating fluid

in the joints. At the same time, their rigidity provides stru ctural integrity to cells and provides passageways betwe

en cells, allowing for cell migration. The specific GAGs of physiological significance are hyaluronic acid, dermatan

sulfate, chondroitin sulfate, heparin, heparan sulfate, and keratan sulfate.

GAGLocalization Comments

Hyaluronatesynovial fluid, vitreous humor,

ECM of loose connective tissuelarge polymers, shock

absorbing

Chondroitin sulfate cartilage, bone, heart valves most abundant GAG

Heparan sulfatebasement membranes,

components of cell surfacescontains higher acetylated glucosamine than heparin

Heparin

component of intracellular granules of mast cells

lining the arteries of the lungs, liver and skin

more sulfated than heparan sulfates

Dermatan sulfateskin, blood vessels, heart

valves 

Keratan sulfatecornea, bone,

cartilage aggregated with chondroitin sulfates

Characteristics of GAGs

Plant cell wall

The Gram positive cell wall

- two sugars are N acetyl glucosamine (NAG) and- N acetyl muramic acid (NAM).

Peptidoglycan

MannoseRibose

Galactose

Glucose

Derivatives of Glucose

Oligosaccharide

-starch oligosaccharide; maltose, stachyose

-cellulose: cellobiose

-sucrose, lactose, trehalose

-cyclodextrin (6C,7C,8C)

-fructooligosaccharide (GF2,GF3,GF4)

-coupling sugar (Gn-G-F)

Glycosidic linkage/acetal lingkage

Cyclodextrin

Monomer: GlucoseBonding: -1,4

Fructan

Fructans are probably the mo st abundant storage carbohyd

rate in plants next to starch a nd sucrose.  Fructans are line ar or branched polymers of m

- - ostly ß fructosyl fructose link  ages. Unlike sucrose they are

synthesized and stored in vac uoles and can accumulate in t

he stems, bulbs and tubers of a number of plants

Fructooligosaccharides are a fruit derived sugar. The se promote the grown of bifidobacteria in the gut . Bif

idobacteria produce a natural antibiotic against E.Co li 0157:H7 AND stroptococcus. There are fewer bifido

bacteria in the elderly (who also tend to eat less fruit ). So, it is the elderly who mostly die from this deadly

E.Coli infection.

Polysaccharide

Homopolymer/Heteropolymer

Sources

Microbial: xanthan, gellan, dextran

Seaweed; carrageenan, agar, alginate

Plant: gum arabic, guar gum, pectin, cellulose, starch, konjac

Animal: chitin

Amylose

Starch

Amylopectin

Cellulose

Monomer: glucose

Bonding: -1,4Carboxymethyl cellulose

-Glucan

Monomer: Glucose

Bonding: -1,4/-1,3

- 13The ß , glucan, callose , also similar to cellulose, is an imppppppp polymeric component of sieve plates of phloem tubes   ppppppp pp pppp pppppppp pppppp ppppp ppppppp pp ppppp.

ed plant tissues

Chitin

Monomer: acetylglucosamine

Bonding: -1,4

Agarose

Monomer: D-galactose/3,6-anhydro-L-galactose

Bonding: -1,3/-1,4

Konjac (glucomannan)

Monomer: glucose, mannose

Bonding: -1,4

G

M

G, M

Alginate

Monomer: -mannuronic acid (M)

-L-guluronic acid (G)

Bonding: -1,4/-1,4

PectinMonomer: D-galacturonic acid, L-rhamnose

Others: D-galactose, D-xylose,

D-arabinose short side chain)

Bonding: -1,4

Pectin-Alginate image

Carrageenan

Monomer: D-galactose (anhydro/sulfate)

Bonding: -1,4/-1,3

kappa

iota

lambda

Xanthan

Monomer: backbone glucose (as cellulose)

side chain mannose/glucuronic acid

Bonding: -1,4/-1,2/-1,3

DextranDextran is an α-D-1,6-glucose-linked glucan with side-chains 1-3 linked to the backbone units of the Dextran biopolymer . The degree of branching is approximately 5% . The branches are mostly 1-2 glucose units long . Dextran can be obtained from fermentation of sucrose-containing media by Leuconostoc mesenteroides B512F.

Locust bean gum

Monomer: galactose, mannose (galactomannan)

Bonding: -1,4/-1,6 (branch)

Seed Gum

Guar gum

Monomer: galactose, mannose (galactomannan)

Bonding: -1,6/-1,4

Tamatind gum, the heavily substitured natural cellulosic

Exhibits a very low level of mixed gelling interaction with other polysaccharides.

Plant exudate

Gum karaya

Gum ghatti

Gum Tragacanth

Gum arabic

Gum Arabic

-complex heteropolysaccharide

-low viscosity

Functional properties of carbohydrate

Food products

Nonfood products

Structural-function relationship

Molecular size

Molecular arrangement

Chemical composition

Functional group

Micelle formation

Three-dimensional gel network

Agar Gel Forming Mechanism

B: association of polygalacturonic acid sequences through chelation of Ca++ ions according to the egg-box model

C: chelation formala

Pectin gel forming mechanism

Pectin

High methoxy pectin

Low methoxy pectin

Olestra is synthesized using a sucr ose molecule, which can

support up to eight fatty acid chains arranged radially like an oct opus, and is too large to move through the intestinal wall .Olestra has the same taste and mout hf eel as fat, but since it

does not contain glycerol and the fatty acid tails can not be removed from the sucrose molecule for digestion, it passes through the digestive system without being absorbed and

adds no calories or nutritive value to the diet .

Product Description: Silverlon™ CA Advanced Antimicro

p pppppppp pp p pppppppp p, ,pp-p pppp ppp ppp ppppp pp p p ppp

M (manuronic acid) alginate and a si lver nylon contact layer. The silver i ons provides an antimicrobial barrie

r which protects the dressing from b acterial contamination. The dressin

g absorbs exudates, maintains a mo ist wound environment and allows f

or intact removal.

Silverlon® Calcium Alginate Wound Dressings

INGREDIENTS CoolMint: Pullulan, Menthol, Flavours, Aspartame, Acesulfame Potass

ium, Copper Gluconate, Polysorbate 8 0 , Carrageenan, Glyceryl Ole ate, Cineole(Eucalyptol), MethylSalicylate, Thymol, LocustBeanGum, Pr opyl ene Gl ycol , Xant han Gum, Fast Gr een FCF.

Dissolve on your tongue instantly just one strip will freshen-up your breath in seconds .

Leave you with a clean mouth fe eling.

Contain no sugar or calories .

Tablet Excipients

Excipients are inactive, non-medicinal ingredients that are used by all manufacturers of tableted products to impart desirable characteristics important for manufacture, convenience of use, and product efficacy.  Most are inert powdered materials that are blended with the active ingredients prior to tableting.  Excipients may be classified as follows according to their general function.

Binders are added to hold a tablet together after it has been compressed.  Without binders, tablets would break down into their component

powders during packaging, shipping, and routine handling.

Disintegrants are used to ensure that, when a tablet is ingested, it breaks down quickly in the stomach.  Rapid disintegration is a necessary

first step in ensuring that the active ingredients are bioavailable and readily absorbed.

Lubricants are required during manufacture to ensure that the tableting

powder (i.e. the raw ingredient blend) does not stick to the pressing equipment. 

Lubricants improve the flow of powder mixes through the presses, and they help

finished tablets release from the equipment with a minimum of friction and

breakage.

Sweetening and Flavoring Agents are commonly added to chewable tablet

formulations to improve taste, texture and overall palatability.

Coating Agents are used to impart a finished look and a smooth surface to tablets, and to mask any unpleasant

flavors that the tablet ingredients may have.  Coating agents are applied after tablet pressing in a separate operation.

Emulsifying agents are widely used as dispersing, suspending and clarifying

agents. They are used to stabilize blends of liquids that are not mutually soluble and improve the bioavailability of some

lipid-soluble compounds.

Starch and Pregelatinized Starch are used primarily as binders to improve tablet durability and integrity. Both are derived from corn. Pregelatinized starch is partially hydrolyzed and dried to make it flow better during tableting. It also has superior

binding characteristics. Starch and pregelatinized starch are also used as disintegrants. After ingestion, these starch granules swell in the fluid environment of the stomach and force the tablet to break apart.

Microcrystalline Cellulose serves multiple functions in tablet formulas. It is an excellent binder

and disintegrant. It is derived from plant fiber.

Modified Food Starch (Dextrin) functions as a stabilizer and a binder. It

may also help to improve tablet solubility and texture. It is produced from starch.

Guar Gum functions as a strong binder. It helps to keep the tablets from

disintegrating during packaging, storage and handling. It is derived from the seed

kernel of the guar plant.

Croscarmellose Sodium (Sodium Carboxymethyl Cellulose) is called a "super

disintegrant" because it is very effective even at very low concentrations at promoting the

breakdown of tablets following ingestion. It is manufactured from cellulose (plant fiber) which has been processed to have a high affinity for

water.

Dextrose a simple sugar is used in some formulas as binder and

disintegrant.

Fructose, Mannitol, and Xylitol are used in chewable tablets as sweetening agents to mask the

unpleasant taste of vitamins and minerals and to improve texture. These natural sweeteners are

extracted and purified from plant sources, particularly from fruits. In addition, these

ingredients have good binding properties and aid in the tablet formation and integrity.

Hydroxypropyl Methylcellulose is constituent of the film-coating agent used on most USANA tablets. As its name implies, this excipient is derived from cellulose or plant fiber. It helps protect the tablet integrity and aids in the ease of swallowing the

tablets.

Maltodextrin is another constituent of the film-coating agent on most

USANA tablets. It helps protect the tablet integrity and aids in the ease of

swallowing the tablets. It is derived from the partial hydrolysis of starch.

Source: Antonio Zamora, "Carbohydrates"

Name

Sweetness

relative to

sucrose

Food energy

(kcal/g)

Sweetness per

food energy, relative

to sucrose

Arabitol 0.7 0.2 14

Erythritol

0.812 0.213 15

Glycerol

0.6 4.3 0.56

HSH 0.4–0.9 3.00.52–1.

2

Isomalt 0.5 2.0 1.0

Lactitol 0.4 2.0 0.8

Maltitol 0.9 2.1 1.7

Mannitol

0.5 1.6 1.2

Sorbitol 0.6 2.6 0.92

Xylitol 1.0 2.4 1.6

Compare with:

Sucrose

1.0 4.0 1.0

As a group, sugar alcohols are not as sweet as sucrose, and they have less food energy than