Français
1. Technological features of carbohydrates in the food industry
The purpose of this paragraph is to present not only the functionalities that the various sugars fulfil in terms of technological leverage, but also the disadvantages and qualitative damage for which they may be responsible. These functionalities, presented in figure 1 , are multi-faceted and concern two areas: the technological dimension and sensory aspects. The selection of examples is intentionally non-exhaustive and deliberately oriented. The rationale behind the choice of products and food chains is based on the presence or absence of existing developments in the documentary base of the F treatise dedicated to agri-food.
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Technological features of carbohydrates in the food industry
Different presentations of sugars for food use
Bibliography
Economic data
Key figures
The French sugar industry employed 45,000 people in 2013, including 26,000 beet growers and 10,000 cane growers. Some 5 million tonnes of beet sucrose and 260,000 tonnes of cane sucrose are produced each year in mainland France and the French overseas territories. France ranks 1 er among European sugar and ethanol producers, and 7th worldwide. It is also...
The Ultimate Scientific and Technical Reference
