Final 11 - Food Analogues
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Describe non-nutritive sweeteners. Name some.
• 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
Describe nutritive sweeteners. Name some.
• Sugar alcohols • Provide1.5-30 kcal/g • Do not promote teeth decay Include: Sorbitol Mannitol Xylitol Maltitol
What ingredients are in the “pink pack” of sweetener
Saccharin
What ingredients are in the “blue pack” of sweetener
Aspartame
What ingredients are in the “yellow pack” of sweetener
Sucralose
What are the drawbacks/challenges of a carbohydrate-based fat replacer?
• 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
What are the drawbacks/challenges of a protein-based fat replacer?
• 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
Why is potassium salt considered an ideal replacer for table salt?
• Member of the same family with sodium in periodic table • Forms salt with chlorine • Brings up flavors • Patients taking heart medicine experience potassium loss