Final 11 - Food Analogues

Question 1

Describe non-nutritive sweeteners. Name some.

Answer 1

• Provide virtually no energy
• Add sweet flavor without adding calories
• Pose no health risks when used in moderation

Include:
Saccharin
Aspartame
Acesulfame potassium
Stevioside
Sucralose

Question 2

Describe nutritive sweeteners. Name some.

Answer 2

• Sugar alcohols
• Provide1.5-30 kcal/g
• Do not promote teeth decay

Include:
Sorbitol
Mannitol
Xylitol
Maltitol

Question 3

What ingredients are in the “pink pack” of sweetener

Answer 3

Saccharin

Question 4

What ingredients are in the “blue pack” of sweetener

Answer 4

Aspartame

Question 5

What ingredients are in the “yellow pack” of sweetener

Answer 5

Sucralose

Question 6

What are the drawbacks/challenges of a carbohydrate-based fat replacer?

Answer 6

• Variety of modified starch or gums (vegetable gums, dextrins, maltodextrins, pectin)
• Mimc mouth-feel of fat
• Can not create flaky texture in baked goods (eg- form pie crust)
• Cannot replace flavor of fat - fat releases flavor slowly to your mouth; using a fat-replacer releases too strong of flavor at once when you bite into something, so people can distinguish the difference

Question 7

What are the drawbacks/challenges of a protein-based fat replacer?

Answer 7

• Mimic the mouth feel of fat
• Has globular shape, so can roll over tongue and give creamy mouthfeel
• May form gel when heated
• Removing fat and sugar will drastically change the texture of the products

Question 8

Why is potassium salt considered an ideal replacer for table salt?

Answer 8

• Member of the same family with sodium in periodic table
• Forms salt with chlorine
• Brings up flavors
• Patients taking heart medicine experience potassium loss