Briefly covers the concept of sugar consumption-related health outcomes and its advantage in food processing

1. ROLE OF SUGAR IN HUMAN HEALTH AND ITS
APPLICATION IN FOOD INDUSTRY
BY;
K.VINITHA
2018694619
M.TECH FPE

2. INTRODUCTION:
Naturally occurring sugars, such as those found in fruit, and lactose, or milk sugar, come from
sources that benefit diet. However, the sugars and syrups added during food processing and
preparation, called added sugars, are viewed as a detriment to a healthy diet.
The main function of carbohydrates is to offer energy to the body for its functioning and physical
activities, utilizing glucose as its source.
IMMEDIATE ENERGY:
The hormone insulin then facilitates the uptake of glucose into cells, where it is metabolized into
energy for immediate use.

3. STORED FUEL:
 Body stores excess glucose not needed for energy as a compound called glycogen. Through a
process called glycogenesis, your liver creates glycogen chains up to hundreds of thousands of
glucose molecules long connected through chemical bonds.
Body breaks down glycogen into single glucose units for energy when primary sources are not
available; this typically occurs during times between meals, at night while sleeping and during
workouts to prevent dangerous drops in your blood sugar.
Used to carry out various functions such as muscle contraction & temperature regulation.
 Complex carbohydrates are commonly found in foods such as whole grains, starchy or
green vegetables, beans, & lentils. These foods take longer to digest and create a slow rise in
blood glucose levels,

4. Glucose-Consumption of glucose stimulate pancreas to secrete insulin. This increase in insulin signals by brain
which instructs to stop eating
Sucrose and high fructose corn syrups (HFCS) – Both sucrose and HFCS contain a large amount of
fructose (50% in sucrose and 55% in the HFCS). Intake of these sugars is harmful to our body because
fructose is metabolized only by liver that means a large amount of VLDL is produced along with fats.
In case of athletes, intake of HFCS leads to accumulation of glycogen in their liver which is used later in
their exercises or athlete activities.
Galactose- This sugar which is found in milk is composed of lactose- a disaccharide in combination with
glucose (nearly 5% solids in dairy products). This sugar is also present in variety of fruits, vegetables and
also in some herbs .
Galactose helps in speedy healing up of injuries, aids in absorption of calcium and improve their memory
power

5. Mannose- Mannose is an integral component of our immune system. Lack of this sugar leads to
inflammation and some diseases. As compared to glucose it is absorbed in the body at a relatively slower rate.
Xylose- Xylose, an aldo-pentose, found in embryo of most edible plants and is known for preventing
digestive tract cancers
• Transportation of monocytes- Monocytes are the largest known leucocytes (WBCs) and an essential
part of the immune system. Intake of sugars helps in their transportation
• Maintain body temperature
• Glucose and its derivative glucosamine are essential for formation of muscle as well as keeping our
muscles lean
• Collagen and elastin, the two main constituents of the skin, require glucose as well as glucosamine for
its formation.

6. Lack of sugars in the diet leads to low blood sugar level which cause a number of problems like
restlessness, distracted, feeling hungry and weakness. Some other observed symptoms include chills,
lack of coordination, sweating and clammy skin. Persons on low sugar diet for longer time also
experience blurred Vision, headache, confusion and difficulty in performing even simple task
Health related foes associated with higher dietary sugar intake
• Causes inflammation.
• Lack of Matching Insulin activity
• Chromium deficiency
• Disturbs role of calcium, magnesium in body

7. IN FOOD PROCESSING
Sugar plays a major role in the production of thousands of food products from
cured meats through preserves and frozen fruits to confections.
 The sugars are naturally occurring or added during food processing, the molecular structure and
nutritional value are the same, providing 4 calories per gram.

8. •Sugars are important in color development in meat curing. sugars here have the role of improving
color by helping to establish reducing conditions, of tending to prevent oxidation of
ferrohemoglobin to ferrihemoglobin in storage, and of helping to conserve the meat during curing
by its protein sparing action.
Caramel Formation: It is desired for a coloring and flavoring agent or, if so desired, is able to
minimize its formation. When solid sucrose is heated, caramel formation is rapid and its
composition depends upon p H , time, and temperature .Caramel formation can be expected from
prolonged overheating of heavy sugar solutions in direct contact with heating surfaces.
• The addition of sugar enhances flavors by increasing the aroma of the flavor. A flavor aroma possesses
no taste properties, but once combined with sugar, the sweetness of sugar and the flavor aroma work
synergistically.

9. Antioxidant Effect: Sucrose possesses very appreciable antioxidant properties . This is
important in color, flavor, and ascorbic acid retention. The solubility of oxygen in sucrose
solutions is less than in water.
Sugar inhibits mold and bacterial growth in foods owing to the osmotic pressure of its
solutions in high concentration. In jams and jellies the concentration of soluble solids in
the jelly portion should exceed 72.5% in order to prevent mold and yeast growth.

10. • Sweetness improves the palatability of food.
• The addition of sugar also balances the sweetness and acidity in
fruit‐based products such as beverages, sauces, and preserves. The
addition of sugar also balances the sweetness and acidity in fruit‐based
products such as beverages, sauces, and preserves.
• In bread‐baking, the early stages of the Maillard reaction are
responsible for the pleasant aroma whereas the late‐stage reactions
produce the recognizable brown crust.

11. SWEETENERS:
• A sweetener is any naturally occurring or synthetically made substance that provides a sweet taste in
food and beverages. Sucrose (table sugar) is regarded as the “gold” standard for sweet taste and is the
most common sweetener in the food industry.
• Sweeteners can generally be classified as nutritive or nonnutritive.
• Nutritive or caloric sweeteners are usually made by fruits, sugar cane, and sugar beets and on average
provide 4 calories per gram. Common nutritive sweeteners include sucrose, the other simple
carbohydrates, liquid sugars, honey, syrups, and fruit juice concentrates.
• Nonnutritive or high‐intensity sweeteners provide sweetness to food but very little or no calories, or
glycemic response in the body, when they are metabolized, unlike carbohydrates

12. • Sugar provides bulk which impacts the mouthfeel and texture of many food products. specific
sugars are used as bulking agents or carriers for other ingredients, especially the sugars that are less
sweet than sucrose
• Sugar plays an important role in the texture of bakery products. It tenderizes bakery products by
competing with starch molecules and proteins for liquid components in the dough, which prevents
overdevelopment of gluten and slows down gelatinization
• During the mixing of dough, sugar promotes lightness by incorporating air in the form of small air
cells into the shortening, and these air cells will expand due to the gases generated by the
leavening agents.
• In foam‐type cakes, sugar interacts with egg proteins to stabilize the whipped foam structure making it
more elastic, so that the air cells can expand.

13. • Sugar crystallization is a major determinant of the texture for candies. It is minimized to create
the soft texture of taffy candies and fudge and, on the contrary, it is maximized to create the
desirable grainy texture of hard candies
• Sugar is also essential in the gelation of jams, preserves, and jellies. Pectin, a natural component
of fruits, has the ability to form this gel, but only in the presence of sugar and acid.
• The hygroscopic nature of sugar plays a crucial role in reducing water activity in foods.
• Sugar also acts as a humectant in baked goods, which prevents drying out and staleness, thus extending
the shelf‐life of these products.
• Sugar also preserves the color of frozen fruits and jellies. In the freezing of fruit, sugar prevents
enzymatic browning discoloration of the fruit by protecting the surfaces of the fruit from contact with
air.

14. IN FERMENTATION:
• Sugars are the food sources for the microorganisms. Lactic acid bacteria utilize the
sugar lactose in the milk as a food source and produces lactic acid and other
organic molecules.
• These metabolic products contribute significantly to flavor development and the
final aroma and taste of fermented dairy products such as sour cream, yogurt, and
cheeses.
• The bacteria can also produce compounds that contribute to the viscosity, body,
and mouthfeel of the product.
• The fermentation of the carbohydrates produces gas causing the product to rise.
This, in turn, affects the volume, crumb texture, and softness of the final product.