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Carbohydrate Chemistry for Food Scientists, Second Edition is a complete update of the critically acclaimed first edition of Whistler and BeMiller’s authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded, and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.

This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists, Second Edition serves as a textbook on the chemistry of food carbohydrates for advanced undergraduate and graduate students and a concise, user-friendly, applied reference book for food science professionals.

Need-to-know information added to the new edition:

  • Nutritional/physiological aspects of carbohydrates integrated with discussions of properties and functionalities
  • A discussion of prebiotics
  • Acrylamide formation
  • Descriptions on some food gums including tara gum, insulin, konjac, glucomannan, gellans, curdlan, dextrans, and additional low-molecular-weight carbohydrates
  • An explanation of why it is so difficult to replace sucrose in a formulation
  • Provides the key information about food carbohydrate chemistry
  • Lists of additional resources that can be consulted for additional information on the subjects presented
  • Summary tables to help select carbohydrate ingredients to provide the desired functionality

Coverage includes:

  • Structures of native carbohydrates
  • Chemical reactions used to modify structures of native carbohydrates to make more useful food ingredients
  • Reactions that each carbohydrate may undergo during food processing, storage, or preparation
  • The physiochemical properties of specific carbohydrates that make them useful food ingredients
  • The molecular bases of these properties and the functionalities they impart
  • How to select an appropriate carbohydrate ingredient for a given application
  • Descriptions of improved laboratory techniques allow researchers to achieve a higher degree of accuracy

Carbohydrate Chemistry for Food Scientists, Second Edition


Structures and Nomenclature
Ring Forms
Other Types of Monosaccharides
Functions of Monosaccharides in Foods

Carbohydrate Reactions

Oxidation of the Aldehydo Group and the Anomeric Hydroxyl Group of Aldopyranoses and Aldofuranoses
Reduction of Carbonyl Groups
Oxidation of Nonanomeric Hydroxyl Groups


Oligosaccharides Related to Sucrose
Oligosaccharides from Starch and Other Sources

Polysaccharides: Occurrence, Structures, and Chemistry

Chemical Structures
Molecular Weights
Structural Modifications

Polysaccharides: Properties

Water Sorption
Glass Transitions
Properties of Polysaccharide Solutions
Molecular Associations
Rheology of Polysaccharide Solutions
Food Gums as Stabilizers
Choosing a Food Gum or Starch as a Thickening, Gelling, or Stabilizing Agent

Starches, Modified Food Starches, and Other Products from Starches

Starch Granules
Granule Structure
Granule Types
Other Components of Granules
Gelatinization, Pasting, and Pastes
Retrogradation and Staling
Products of Hydrolysis (Products of Conversion)
Modified Food Starches
Cold-Water-Soluble (Pregelatinized) and Cold-Water-Swelling Starch Products
Multiple Modifications
Blends of Starches and Gums
Manufacture of Starches
Starch Digestion and Resistant Starch

Cellulose and Cellulosics

Powdered Celluloses
Microcrystalline Cellulose Products
Modified Cellulose Products

Guar, Locust Bean, and Tara Gums

Sources, Natures, and Structures of Guar and Locust Bean Gums
Properties of Guar and Locust Bean Gums
Uses of Guar and Locust Bean Gums
Tara Gum

Inulin and Konjac Glucomannan

Konjac Glucomannan



Gellans, Curdlan, Dextrans, and Levans

Dextrans and Levans

Chapter 12: Carrageenans

Sources and Manufacture of Carrageenans
Agar: Structure and Uses


Sources and Manufacture


Properties and Uses

Gum Arabic and Other Exudate Gums

Gum Arabic
Gum Karaya
Gum Ghatti
Gum Tragacanth


Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics

Carbohydrate Nutrition
Dietary Fiber: Definition
Dietary Fiber: Physiological Effects
Effects of Dietary Fiber on the Gastrointestinal Tract and General Health
Dietary Fiber: Sources
Dietary Fiber as an Ingredient
Bulking Agents
Fat Mimetics

Carbohydrate and Noncarbohydrate Sweeteners

Nutritive Sweeteners
Nonnutritive and High-Intensity Sweeteners

Summary of Carbohydrate Functionalities


"...a simple and easily understandable textbook for students. This book is an excellent source of up-to-date knowledge of carbohydrate chemistry for students and scientists working in the food industry."
—International Journal of Food Science and Technology

"This book provides a comprehensive overview of carbohydrates and their functional capabilities. The book can be readily utilized in academics by providing basic principles of carbohydrate chemistry and be a reference support for professional food scientists to understand carbohydrate functionality in their food systems."
—Journal of Texture Studies

“This edition expands on current studies and theories and includes new information on such subjects as polyols, prebiotics and the Maillard browning reaction… this doubles as a very good professional reference.”
—SciTech Book News

“…fulfils the need for a textbook presenting an appropriate level of detail for students as well as research scientists and workers in the food industry...easy to use with clear, simple figures and an excellent index...recommend it for working scientists as well as students.”
—Journal of Cereal Science

“The strength of the book, which makes it the leader in the field, is in so successfully applying knowledge of carbohydrate chemistry to understanding the changes in food during processing and storage. This is why it is such a remarkable book...if you are building personal library of essential books this is one of the must-haves.” 
—Food Science and Technology

“…the only book dedicated to this subject appropriate for undergraduate coursework… recommended for upper-division undergraduates through professionals.”

“The book provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.”
—Asia Pacific Food Industry

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Publish Date: 2007
Format: 6" x 9" hardcover
ISBN: 978-1-891127-53-3
Pages: 275
Images: 119 black and white images
Publication Weight: 3 lbs

By James N. BeMiller

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