Carbohydrate

Carbohydrates are a macronutrient found in many foods, including grains, fruits, vegetables, and dairy products. They are the body's primary source of energy. In food manufacturing, carbohydrates can be derived from various sources like starch, sugars, and fibres, and are often processed to alter their texture, sweetness, or solubility.

Carbohydrates serve multiple functions in food. Sugars act as sweeteners and contribute to browning reactions during cooking. Starches are used as thickeners and gelling agents, providing texture and stability to products like sauces and desserts. They also contribute to the bulk and mouthfeel of many processed foods, such as instant noodles and baked goods.

Carbohydrates are a fundamental part of a balanced diet, providing energy. The UK's Eatwell Guide recommends that carbohydrates, particularly those from whole grains, fruits, and vegetables, should form the largest proportion of our diet. SACN advises that free sugars should not exceed 5% of total dietary energy. While carbohydrates are not typically regulated as food additives, some specific forms like certain starches or sugars may have specific authorisations. Evidence suggests that high intakes of free sugars are linked to weight gain and dental caries.