Technological features of carbohydrates in the food industry
Carbohydrates and food : technological aspects

The purpose of this paragraph is to present not only the functionalities that the various sugars fulfil in terms of technological leverage, but also the disadvantages and qualitative damage for which they may be responsible. These functionalities, presented in figure 1 , are multi-faceted and concern two areas: the technological dimension and sensory aspects. The selection of examples is intentionally non-exhaustive and deliberately oriented. The rationale behind the choice of products and food chains is based on the presence or absence of existing developments in the documentary base of the F treatise dedicated to agri-food.