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University of British Columbia
Food, Nutrition and Health
FNH 200
Azita Madadi- Noei

Lesson 3 Fat Substitutes & Alternative Sweeteners,- Sensory Perception of Foods Type of fat substitute Simplesse( protein based- give texture to food): is an egg and dairy whey protein product used as a fat substitute in low-calorie foods( based on soy, milk, or egg white protein) - Microparticulation: partially coagulated by heat, creating a micro dispersion - Size: small (0.1-0.2 microns) -> dispersed as a fluid, similar to fat’s creaminess and richness - Only 1.0-1.3 Cal/g - Apply to: ice cream, yogurt, cheese, salad dressing,…. - Common names: edd and milk proteins, whey protein concentrate, modified milk indredient Maltrin( aka Maltodexrins, carbohydrate based- create mouthfeel): derived from carbohydrate sources such as corn, potato, wheat and tapioca - Have a smooth mouthfeel and bland flavour - Fully digestible - 4 Cal/g - Apply to: Margarine, salad dressings, frozen desserts, frostings, processed meat Olean/Olestra (Fat based) - It’s a sucrose polyester: made from sucrose molecule and 6-8 long chain edible fatty acids - Withstand high temperature ( like frying), gives the rich and creamy texture of fat - Not broken down by enzyme( pass through body without digest)= 0 cal/g - Most mention whether or not with vitamin A,D,E,K added - Approved in USA but not in Canada - Apply to: Salty, savory sancks and crackers Sweetener: super substitutes ( e.g. aspartame, sorbitol, and maltitol) sweetening agent: sugar, honey, molasses Aspartame ( low calorie sweeteners): made by phenylalanine and aspartic acid) - 4 Cal/g - 180-220 times sweeter than sucrose - Does not increase blood glucose or insulin levels - People with PKU ( rare metabolic disorder) must avoid - Will degrade in high temperature ( cant be used on baked goods), and eventually degrade into DKP ( cyclic organic compounds, rigid structure, chiral nature, varied side chains) - Apply to : acidified beverage, desserts, frozen products, breakfast cereals Sugar alcohols: maltitol, sorbitol, mannitol, isomalt, xylitol - Founds in fruits or berries, produced by hydrogenating sugars - Used as “Bulk sweeteners”, in the same amount as sugar - Responsible for the cool- refreshing( menthol like) sensation providing for products (chewing gum or toothpaste) - Less sweet than sugar (Sorbitol is 60% as sweet as sucrose) - Do not promote food decay - Not increase blood glucose or insulin levels, absorb slowing in the large instestine - 1.5-3.0 Cal/g - Can lead to laxative effect with excessive amount of taking - Apply to: chewing gums, candies, frozen desserts, cookie, cakes,.. oral care products Non- caloric sweeteners  Acesulfame-k - Provide a synergistic sweetening effect when combine with other sweeteners ( with aspartame in soft drinks) - Heat stable, pH stable - 200 times sweeter than sucrose - Not metabolized by the body- 0 Cal/g - Do not promote tooth decay - Apply to: baked goods, candies, canned good
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