Types of carbohydrates
Monosaccharides, disaccharides and polyols
Simple carbohydrates – those with one or two sugar units – are also simply known as sugars. Examples are:
Glucose and fructose: monosaccharides that can be found in fruits, vegetables, honey, but also in food products like glucose-fructose syrups
Table sugar or sucrose is a disaccharide of glucose and fructose, and occurs naturally in sugar beet, sugar cane and fruits
Lactose, a disaccharide consisting of glucose and galactose, is the main carbohydrate in milk and dairy products
Maltose is a glucose disaccharide found in malt and starch derived syrups
Monosaccharide and disaccharide sugars tend to be added to foods by manufacturers, cooks and consumers and are referred to as ‘added sugars’. They may also occur as ‘free sugars’ that are naturally in honey and fruit juices.
Polyols, or so-called sugar alcohols, are also sweet and can be used in foods in a similar way to sugars, but have a lower calorie content compared to normal table sugar (see below). They do occur naturally, but most polyols that we use are made by the transformation of sugars. Sorbitol is the most commonly used polyol in foods and drinks, while xylitol is frequently used in chewing gums and mints. Isomalt is a polyol produced from sucrose, often used in confectionery. Polyols can have a laxative effect when eaten in too large quantities.
