Across
- 2. food storage of animals
- 4. the basic unit of carbohydrates
- 7. cell walls of plants
- 9. used in place of substances such as milk fat
- 10. reduces crystallization during freezing
- 12. texture enhancer, thickener
- 13. sugar
Down
- 1. consist of two sugar molecules chemically bonded together
- 3. consist of many (3 or more) sugar molecules chemically bonded together
- 5. the invert chemical breakdown of a disaccharide into its two separate monosaccharides
- 6. Maillard Reaction
- 8. the chemical reaction between sugars and amino acids to produce color (browning) , aromas, and flavors
- 9. improve palatability, flavor enhancer
- 10. food storage of plants
- 11. starch and fibers