Talk to any chef or experienced foodie and everyone will agree that sugars play an important role in the overall pleasure we receive from eating. From breakfasts to late night desserts, sugars make an impact in our sensorial experience.
Carbohydrates are perhaps one of the largest family of compounds in organic chemistry. As the name implies, carbohydrates are simply hydrated carbon molecules with complex structure. Of course, the most common carbohydrate is that of sucrose, or table sugar, but there are literally thousands of molecules in this branch of chemistry.