GlucoseNaturally produced monosaccharideChemical compoundGlucose is a sugar with the molecular formulaC6H12O6. It is the most abundant monosaccharide, a subcategory of carbohydrates. It is made from water and carbon dioxide during photosynthesis by plants and most algae. It is used by plants to make cellulose, the most abundant carbohydrate in the world, for use in cell walls, and by all living organisms to make adenosine triphosphate (ATP), which is used by the cell as energy.
DextrinDextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing in beer brewing or by applying dry heat under acidic conditions (pyrolysis or roasting).
StarchStarch is a carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol.
Food energyFood energy is chemical energy that animals derive from food to sustain their metabolism and muscular activity. This is usually measured in calories or joules. Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water. Other smaller components of the diet, such as organic acids, polyols, and ethanol (drinking alcohol) may contribute to the energy input.
FermentationFermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules (cofactors, coenzymes, etc.).
Food additiveFood additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar (pickling), salt (salting), smoke (smoking) and sugar (crystallization), have been used for centuries to preserve food. This allows for longer-lasting foods, such as bacon, sweets, and wines.
PolymerIUPAC definitionA polymer is a substance composed of macromolecules. A macromolecule is a molecule of high relative molecular mass, the structure of which essentially comprises the multiple repetition of units derived, actually or conceptually, from molecules of low relative molecular mass.
Generally recognized as safeGenerally recognized as safe (GRAS) is a United StatesFood and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts under the conditions of its intended use. An ingredient with a GRAS designation is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements.Short-chain fatty acidShort-chain fatty acids (SCFAs) are fatty acids of two to six carbon atoms. Derived from intestinal microbial fermentation of indigestible foods, SCFAs in human gut are acetic, propionic and butyric acid. Butyrate is the main energy source of colonocytes, making them crucial to gastrointestinal health. SCFAs all possess varying degrees of water solubility, which distinguishes them from longer chain fatty acids that are immiscible.
Type 2 diabetesForm of diabetes mellitusMedical conditionType 2 diabetes (T2D), formerly known as adult-onset diabetes, is a form of diabetes mellitus that is characterized by high blood sugar, insulin resistance, and relative lack of insulin. Common symptoms include increased thirst, frequent urination, fatigue and unexplained weight loss. Other symptoms include increased hunger, having a sensation of pins and needles, and sores (wounds) that heal slowly. Symptoms often develop slowly.
Gastrointestinal tractThe gastrointestinal tract (also called the GI tract, digestive tract, gut and the alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The tract is one of the largest of the body's systems. The GI tract contains all the major organs of the digestive system, in humans and other animals, including the esophagus, stomach, and intestines.
SweetenerA sweetener is a substance added to food or drink to impart the flavor of sweetness, either because it contains a type of sugar, or because it contains a sweet-tasting sugar substitute. Various natural non-sugar sweeteners (NSS) and artificial sweeteners are used to produce food and drink. List of sweetenersMany artificial sweeteners have been invented and are now used in commercially produced food and drink.*As an Amazon Associate I earn from qualifying purchases.