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Condensation reactions are widely used in the food industry to create complex molecules from simpler ones, such as in the synthesis of proteins, carbohydrates, and lipids. For instance, the formation of disaccharides like sucrose occurs through the condensation of monosaccharides, releasing water in the process. These reactions also play a role in the development of flavors and aromas by facilitating the creation of larger, more complex compounds during cooking and fermentation. Overall, condensation reactions enhance the texture, taste, and nutritional value of food products.

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