Carbohydrate Reactions

Important reactions
 of carbohydrate molecules

Important reactions (cont.)

Important reactions (cont.)

Important reactions

Carbonyl group oxidation

Tollens test

Fehlings test

Variations on the
Fehlings and Tollens tests

Stoichiometric
sugar determination

Glucose oxidase

Oxidation of D-glucose

Lactones

Lactone stability

Glucono-delta-lactone (GDL)

GDL as preservative

Other uses of GDL

Other uses of GDL

Carbonyl group reduction

Glucose to glucitol (sorbitol)

Sorbitol

Sorbitol food uses

Sorbitol food uses (cont.)

Sorbitol and Vitamin C

Vitamin C synthesis

Other Vitamin C functions

Mannitol

Mannitol preparation

Sucrose hydrogenolysis

Mannitol
characteristics and uses

Mannitol uses (cont.)

Xylitol

Xylitol characteristics

Maltitol

Maltitol uses

Oxidation of
non-anomeric hydroxyl groups

Slide 37

Periodate oxidation

Periodate oxidation

Dinitrogen tetroxide (N₂O₄)

Dinitrogen tetroxide

Aldobiouronic acid

Uronic acid preparation

Galactose oxidase

Hydrogen peroxide

Slide 46

Esterification

Esters

Use of acid anhydrides

Use of acid chlorides

Uses of esters

Alditol acetates

Alditol acetates

Esters-General information

Sugar phosphates

Sugar phosphates

Starch phosphates

Ethers

Williamson ether synthesis

4-O-Methyl D-glucuronate

Etherification

Methylation analysis

Methylation analysis

Internal ethers
(anhydro sugars)

Anhydrosugars

Non-ionic surfactants (emulsifiers)

Sorbitan monostearate

Sorbitan derivatives

Cyclic acetals

Cyclic acetals

Cyclic acetals

Browning reactions

Maillard browning

Food sources of browning

Aromas

Slide 76

Slide 77

Slide 78

Strecker degradation

Slide 80

Slide 81

Slide 82

Slide 83

Slide 84

Slide 85

Slide 86

Slide 87

Slide 88

Slide 89

Slide 90

Slide 91

Slide 92

Slide 93

Slide 94

Slide 95

Slide 96

Thermolytic products

Slide 98

Flavor compounds

Flavor compounds

Slide 101

Caramel pigments

Pigment uses

Pigment structure

Pigment production