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Classificati on of Carbohydrate s

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Food Processing Technology

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Classification of

Carbohydrates

CARBOHYDRATES

MonosaccharidesSR.NO.

No. of ‘C’ atoms Nature of Sugar group (aldehyde) aldoses

Nature of sugar group (keto) Ketoses

1 C3 (Trioses) D-glyceraldehyde Di-hydroxy acetone

2 C4 (Tetroses) D-erythrose D-erythrulose

3 C5 (Pentoses) D-ribose D-ribulose and D-xylulose

4 C6 (Hexoses) D-glucose, D-galactose D-fructose

• ‘D’ & ‘L’ stereo isomerism• Dextro rotatory• Levo rotatory • Epimers• muta-rotation

Stereo isomer

Epimers

Derivatives of Monosaccharides: • Glucuronic Acid• Glucosamine• Galactosamine• Deoxyribose• Sorbitol, Ribitol

Di-saccharides

Tri-saccharides & Tetra-saccharides

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