Table sugar of sucrose

Cane and beet sugar are identified in technical terms as sucrose. It is composite molecule made of one molecule each of glucose and fructose.

Sucrose is one of the most abundant carbohydrates found in nature and is a major component of the food chain. Sucrose is a 12-carbon sugar that is broken down in the intestine to glucose and fructose, hence utilized as a source of energy.

The official name of sucrose, according to the IUPAC-IUB Commission of Biochemical nomenclatures is β–D-fructofuranosyl-α-D-glucopyranoside.

Solubility of sugars varies with sugar types. For example, sucrose is more soluble than glucose and less soluble than fructose. This influence candy types and product success. It is the second most soluble sugar – two parts can dissolve in one part of room temperature.

To increase the solubility of sucrose and reduce possible undesirable crystallization, sucrose may be treated by inversions become invert sugar. When a sucrose solution is heated with an acid, some of the sucrose breaks down into equal parts of two simple sugars, dextrose and levulose. A mixture of equal parts of dextrose and levulose is called invert sugar.
Table sugar of sucrose

Fibers

Fibers
Dietary fiber includes the nondigestible carbohydrates. These may be either water soluble or water insoluble. Both have nutritional significance.

The water insoluble group that includes wheat products and wheat bran is believed to reduce chances of colon cancer by increasing bulk and diluting the effect of secondary bile acids.

The water-soluble fibers such as those found in the brans of some cereals (e.g., oats and rice) and in pectin are believed to lower the levels of serum cholesterol by binding with bile acids and causing removal of cholesterol in the feces.

While claims may be made for cholesterol-level-lowering properties of brans from different grains (e.g., the bran from oats and the bran from the psyllium seed, which have much higher amounts of bran than that of other grains), the more productive course for trying to control cholesterol levels is to limit the consumption of foods that are high in cholesterol and high in fats.

The consumptions of fiber is recommended, although not to excess. It appears that excessive amounts of dietary fiber may interfere with the retention of minerals required by the body.
Fibers