What is the classification for white sugar? And what's it's the reason? (classification reason)
Answers
Answer:
White sugar, also called table sugar, granulated sugar or regular sugar, is the sugar commonly used in North America and Europe, made either of beet sugar or cane sugar, which has undergone a refining process. White sugar (and some brown sugar) produced from sugar cane may still be refined using bone char by a few sugar cane refiners.[1] For this reason white sugar from sugar cane may not be vegan. Beet sugar has never been processed with bone char and is vegan.[2]
Explanation:
White sugar, also called table sugar, granulated sugar or regular sugar, is the sugar commonly used in North America and Europe, made either of beet sugar or cane sugar, which has undergone a refining process. White sugar (and some brown sugar) produced from sugar cane may still be refined using bone char by a few sugar cane refiners.[1] For this reason white sugar from sugar cane may not be vegan. Beet sugar has never been processed with bone char and is vegan.[2]
Explanation:
Classification and nomenclature of carbohydrates and sugars
From the physiological standpoint, carbohydrates may be classified according to the effects of their metabolism, including: the intestinal absorption rate (fast and slow absorption), the effect on glycemic increase (low, medium and high glycemic index), or the colonic fermentation rate (digestible and non-digestible by intestinal bacteria) [13,14]. The glycemic index should be differentiated from the glycemic load herein. According to the WHO, the glycemic index is a food classification method regarding the area under the curve of the blood glucose response to the consumption of a test food containing 50g of carbohydrates, in relation to the percentage response to the same quantity of carbohydrates of a standard food (white bread or glucose), and this value is expressed as percentage [1]. However, this method only considers carbohydrate quality. Subsequently, the glycemic load was calculated considering the type and quantity of food carbohydrate. The glycemic index value of the food is multiplied by the quantity of carbohydrate in an average portion of that food and then divided by one hundred, to calculate the glycemic load. Thus, glycemic load is a more reliable method to assess the glycemic response to the consumption of a specific food, because it considers the quantity of food usually consumed [15].
Carbohydrates may be classified according to chemical-structural properties, considering their degree of polymerization, in addition to their classification by physiological effects. The degree of polymerization pertains to the number of monomers in a molecule, in this case, the number of monosaccharides. This classification categorizes carbohydrates into four groups: sugars, oligosaccharides, polysaccharides, and polyols [1,16].
The first group of sugars includes monosaccharides, which are the smallest carbohydrate structures and have only one saccharide unit, and disaccharides, which have two monosaccharide units. The second group of carbohydrates is the oligosaccharides, which have from three to nine saccharide units in their molecular structure and include malto-oligosaccharides and other oligosaccharides. The third group consists of polysaccharides, which have more than nine monosaccharide units in the molecular structure and include both starches and non-starch polysaccharides (e.g., cellulose and chitin). Lastly, the fourth group includes the polyols, which are hydrogenated carbohydrates, formed by carbohydrate and alcohol groups, which may be mono-, di-, oligo-, or polysaccharides. Polyols may have different degrees of polymerization, depending on the carbohydrate group [1,16]. Table 1 outlines the main carbohydrates present in the human diet, according to the classification based on the degree of polymerization, subgroups, and components.