Carbohydrate classification and terminology
| Major dietary carbohydrate classes based on degree of polymerization and subgroups . | Components . | U.S. food labeling designation . |
|---|---|---|
| Sugars* (1–2 molecules) | ||
| Monosaccharides | Glucose, galactose, fructose | Sugars |
| Disaccharides | Sucrose, lactose | Sugars |
| Polyols (sugar alcohols) | Sorbitol, mannitol, xylitol, isomalt, malitol, lactitol, hydrogenated starch hydrolysates | Sugar alcohol |
| Oligosaccharides (3–9 molecules) | ||
| Malto-oligosaccharides | Maltodextrins | Other carbohydrate |
| Other oligosaccharides | Raffinose, stachyose, fructo-oligosaccharides | Other carbohydrate |
| Polysaccharides (>9 molecules) | ||
| Starch* | Amylose, amylopectin, modified starches | Other carbohydrate |
| Fiber* (non-starch polysaccharides) | Cellulose, hemicellulose, pectins, hydrocolloids | Dietary fiber |
| Major dietary carbohydrate classes based on degree of polymerization and subgroups . | Components . | U.S. food labeling designation . |
|---|---|---|
| Sugars* (1–2 molecules) | ||
| Monosaccharides | Glucose, galactose, fructose | Sugars |
| Disaccharides | Sucrose, lactose | Sugars |
| Polyols (sugar alcohols) | Sorbitol, mannitol, xylitol, isomalt, malitol, lactitol, hydrogenated starch hydrolysates | Sugar alcohol |
| Oligosaccharides (3–9 molecules) | ||
| Malto-oligosaccharides | Maltodextrins | Other carbohydrate |
| Other oligosaccharides | Raffinose, stachyose, fructo-oligosaccharides | Other carbohydrate |
| Polysaccharides (>9 molecules) | ||
| Starch* | Amylose, amylopectin, modified starches | Other carbohydrate |
| Fiber* (non-starch polysaccharides) | Cellulose, hemicellulose, pectins, hydrocolloids | Dietary fiber |
All U.S. food labeling designations are in total grams of carbohydrate.
Preferred terminology. Adapted from World Health Organization and Food and Agriculture Organization of the United Nations: Carbohydrates in Human Nutrition. Food and Agriculture Organization of the United Nations, Rome, 1998.