Food Composition and Analysis

pp 100-177


  • Leonard W. AurandAffiliated withDepartment of Food Science, North Carolina State University
  • , A. Edwin WoodsAffiliated withDepartment of Chemistry, Middle Tennessee State University
  • , Marion R. WellsAffiliated withDepartment of Biology, Middle Tennessee State University

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The word carbohydrate was originally derived from the fact that the greater part of the compounds in this class had the empirical formula C n (H2O) n . The values of n ranged from three to many thousands. This formula is now considered too restrictive, and a more useful definition might be “polyhydroxy aldehydes or ketones and their derivatives.” This latter definition encompasses deoxy sugars, sugar alcohols, sugar acids, and amino sugars.