Some carbohydrate types of specific importance in human nutrition are sugars and sugar alcohols, starch, and dietary fiber.
The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) expert consultation on carbohydrates use the term 'sugar' to describe monosaccharides and disaccharides. Sugars can be separated analytically from the food matrix by gas-liquid chromatography (GLC), high performance liquid chromatography, and enzymatic methods. Sugars are widely used in the food industry as sweeteners and preservatives. They improve the texture, body, palatability, and viscosity of foods and beverages.
The UK Department of Health distinguishes between 'intrinsic' and 'extrinsic' sugars. Intrinsic sugars are defined as those that occur naturally as part of the plant cell walls. Extrinsic sugars were defined as added sugars or those present when the ch2oh HO-f-A O
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