Food Flavors Flashcards
what is the definition of food flavors
sensation prodced by a food in the moth and in the nose
what are the components of food flavors
taste, odor, smell or mouthfeel
what are the taste that we sense
sweet, sour, salt, bitter and umami
sweet taste can have what types of molecules
alcohol, aldehyde, certain amino acids
which sugar is the most sweetest
aspartame 100-200 times surcrose
can amino acids give sweet taste
yes
which type of amino is the more sweeter
D amino acids
give examples of traditional sweeterners
sugars, invert sugar, conventioal corn syrup, high fructose corn syrup, maltodextrin
how is sucrose produced
1) crashing sugar cane, or sugar beet to expel the juice
2) juice is filtered
3)boiled
and then it crystalyzes
explain how invert sugar is formed
hydrolyses of sucrose with acid or enzyme invertase
how is conventional corn syrup made
1) made by cor starch by hydrolysis with acid or amylase
2) fermented with glucose, maltose etc
how is high fructose sugar fromed
formed from the conventional corn syrup - w use glucose isomerase that convert glucose in the CCS into fructose.
how is maltodextrin formed
formed by partial hydrolysis of starch followed by drying to form a white hydroscopic powder which is sweeter than starch but lessthan sucrose
which 3 foods are used as sweeteners
honey, maple sugar, molasses
what is the function of honey when its added to a food
1) extend shelf life
2) act as a preservative - reduce water
how is maple sugar made
sap of the maple tree and you boil
how is molasse formed
by product of sucrose
the color of maple and mollase is the consequence of
maillard reaction and caramelization
what is the challenge today when make a sweet food
challenge is to provide a good food with low sugar and low calories ex: xyliton, lactitol etc
what is the criteria when selecting alternative sweeteners
1) cariogenecity
2) sweetness equivalent (and not have an aftertaste)
3) solubility and viscocity (should be soluble)
4) hygroscopicity ( this can reduce the shelf life)
5) heat of solution (when there is a cooling seensation in the cheeks)
6) laxative effect
7) cost
xylitol
- level of sweetness
- does it have an aftertaste
- heat stable or not
the sweetest of polyols
it does not have an aftertaste
it is heat stable so you can heat it
what are some applications of xylitol
1) used in diabetic food
2) does not cause cavities
3) used in chewing gum
4) pharmaceutical products
what are some technical characteristics of xylitol
1) high thermal stability
2) microbiological stability
3) inhibits food spolaige
4) dont react with amino acids
5) hydroscipicity