Sugar Cane Polysaccharides and Sugar Alcohols

Sugar has been around for centuries. Polynesian Islands used it over 5,000 years ago. It has since spread to all parts of the world, where it is now used in various forms. Our bodies do not differentiate between sugars used in food manufacturing and those found in fruit and vegetables. The same process occurs when you eat an apple; the body breaks down the sucrose in it to glucose. Our brain needs 130g of glucose per day to function properly.


Many food products contain sucrose as a sugar substitute, but you may not see it listed on the label. The chemical composition of sucrose, which is also called maple sugar, affects the water activity of fruit products, enzyme activity, carbonyl-amine reactions, and fat oxidation. A sugar substitute should have a similar body and perform the same functions as sucrose, but should not leave an aftertaste. In addition, the sugar replacement should undergo different biochemical and physiological changes in the mouth, and should not have an aftertaste.


Glucose is a monosaccharide that is derived from photosynthesis in plants. In plants, glucose is primarily used as a source of energy and storage for cellular respiration. In animals, glucose is stored as blood sugar and is one of the most common forms of carbohydrates. It also serves as a fuel source for neurons. The primary sources of glucose in the body are carbohydrates in the diet and in the blood.


Polysaccharides in sugarcane are components that can influence processing and recovery of this natural product. Sugarcane polysaccharides vary depending on plant varieties, climate, and handling methods. This study explains the role of sugarcane polysaccharides in sugarcane processing. In addition, the authors discuss the role of sugarcane polysaccharides in colorants. Listed below are the polysaccharides found in sugarcane.

Sugar alcohols

In a nutshell, sugar alcohols are carbohydrates that don’t break down well in the body. They also have a small laxative effect when consumed in excess. If you’re considering using sugar alcohols in your diet, make sure to check the nutrition facts on the label. Some sugar alcohols may contain significant amounts of other nutrients. In moderation, these sweeteners are a great option for cutting carbs from your diet.

Golden and treacle sugars

The difference between golden and treacle sugar is in its color and flavor. The former is thicker and has a buttery flavor, whereas the latter is less sweet and similar to molasses. While both sugars are used in the same manner, golden syrup has a lighter flavor and is less expensive. Both are commonly used in baking and as toppings on desserts. Both are also suitable for substitution in recipes.

Table sugar

Table sugar is a common carbohydrate made from the sugar cane plant. It is produced by refining the liquid produced by sugar cane and isolating the sugar component, sucrose. Sucrose is a form of glucose, a type of disaccharide, produced by green plants during photosynthesis. The Arabs introduced sugar cane to the mediterranean region around 900 B.C. Sugar beets were isolated from sucrose in the 19th century. One teaspoon of normal table sugar contains about four grams of carbohydrates and 16 calories.

Artificial sweeteners

Since people have to monitor their blood glucose levels and weight, artificial sweeteners have been an excellent choice. However, some experts are still skeptical about their safety, citing concerns about increased weight and cancer. In the meantime, more studies are being done on artificial sweeteners. Although past studies that showed risks in animals were discredited, studies on humans have shown they are safe. So, what are the benefits of artificial sweeteners?