Sugar beets saccharides

Saccharides are present in food raw materials in quantities ranging from about 1% in meats and fish, to about 4.5% in milk, 18% in potatoes, and 15-20% in sugar beets, to about 70% in cereal grains. Polysaccharides participate in the formation of structures in plants. They are also stored in plants as starch and in muscles as glycogen. Other saccharides are dissolved in tissue fluids or perform different biological functions in free nucleotides, as components of nucleic acids, or bound to proteins and lipids. 

Westphal, Y Kiihnel, S de Waard, P. et al. (2010) Branched arabino-oligo-saccharides isolated from sugar beet arabinan. Carbohydr. Res., 345,1180-1189. 

Two disaccharides are widely distributed in nature sucrose and lactose. Sucrose (a-D-glucopyranosyl- -D-fructofuranoside) is the table sugar of commerce and a major industrial product (Fig. 18) primary sources are sugar cane and beets. This saccharide and its source material (cane molasses) serve as the basis for rum production cruder precursors are important medium additives for the... 

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