Exam 1 - Artificial Sweeteners Flashcards Preview

Nutr 344 > Exam 1 - Artificial Sweeteners > Flashcards

Flashcards in Exam 1 - Artificial Sweeteners Deck (21):
1

Sugar has several functional properties in foods. What are these functional properties? (9)

1. Sweetness
2. Solubility
3. Browning Reactions (Maillard Reaction or Caramelization)
4. Texture
5. Hygroscopicity
6. Crystallization
7. Fermentation
8. Preservation
9. Stabilizer

2

A good alternative sweetener is composed of what qualities? (6)

1. Clean, sweet taste
2. Odorless
3. Safe
4. Compatible with other food ingredients
5. Stable in different food environments
6. Work synergistically with other sweeteners

3

What is synergy?

Synergy is the use of different combinations of nutritive and nonnutritive sweeteners to create an end result that is more than the sum of the parts involved.

4

What are the two types of sweeteners? Compare and contrast them.

Nonnutritive (Low/Zero Calorie) Sweetener and Nutritive (Reduced Calorie) Sweetener.

Nonnutritive cannot be digested; nutritive can be digested.

5

What are the nonnutritive sweeteners currently approved and used in the U.S.? Also give their tabletop name. (5)

NASSA

1. Saccharin (Sweet N' Low)

2. Aspartame (Nutrasweet, Equal)

3. Sucralose (Splenda)

4. Neotame (Food Additive)

5. Acesulfame K (Sunett, Sweet One)

6

Saccharin

Tabletop Name:
Heat:
Taste:
Calories:

Saccharin

Tabletop Name: Sweet N' Low

Heat: Stable

Taste: Bitter Aftertaste

Calories: Zero Calories

7

Aspartame


Tabletop Name:
Heat:
Taste:
Calories:

Aspartame


Tabletop Name: Nutrasweet/Equal

Heat: Labile

Taste: Clean Aftertaste; enhances other flavors

Calories: 4 Calories/Gram

8

Sucralose


Tabletop Name:
Heat:
Calories:

*What is one of its characteristics?

Sucralose


Tabletop Name: Splenda

Heat: Stable

Calories: Zero Calories

*No bulking properties

9

Neotame


Tabletop Name:
Heat:
Taste:
Calories:

Neotame


Tabletop Name: *Food Additive

Heat: Stable

Calories: Zero Calories

10

Acesulfame K


Tabletop Name:
Heat:
Taste:
Calories:

Acesulfame K


Tabletop Name: Sunett/Sweet One

Heat: Stable

Taste: No aftertaste

Calories: Zero Calories

11

What two amino acids make up Aspartame?

Aspartic acid and phenylalanine

12

Who should be concerned with consuming aspartame?

Phenylketonurics

13

What is sucralose made out of?

A sucrose molecule with three chlorines atoms.

14

What is neotame made out of?

Aspartic acid and phenylalanine.

15

Both aspartame and neotame are composed of the same amino acids, what makes them different?

Aspartame is completely broken down into its amino acids; whereas neotame is not broken down and metabolized.

16

Which of the five focus areas of the dietary guidelines do alternative sweeteners address?

Balance calories to manage weight.

17

Does sweetness vary from person to person? Why?

Sweetness does vary from person to person. It depends on how much they were exposed to sugar when they were younger. The more sugar their tastebuds were exposed to sweetness, the greater the amount of sugar that is needed in the future to stimulate the same taste.

Variability -> taste genetics, exposure during childhood, being fed or fasted, and addiction to drugs or medication can make you crave sweetness.

18

What are the advantages of using alternative sweeteners? Disadvantages?

Advantages:
Sweet taste without the calories.
Assist in dental health.
Can improve dietary quality.

Disadvantages:
Excessive amounts can lead to diarrhea, abdominal pain, or gas.

19

Who might be more inclined to use alternative sweeteners? Why?

People who are obese; they should control their caloric intake

People who have diabetes; they should control their blood glucose

People who dental problems; by using sweeteners, this can reduce the risk of getting dental caries

20

Who might not want to use alternative sweeteners? Why?

People who are afraid of synthetic sugars or believe that there is a link to obesity or cancer.

AND

Children and pregnant women.

21

What are the four functional properties of sugar that nonnutritive sweeteners lack?

Bulking

Solubility

Texture

Fermentation