FS HN 101 Lecture Notes - Lecture 7: Sugar Substitute, Hemicellulose, National Cancer Institute
1 Nov 2016
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Document Summary
Water trapped in 3-d gel network becoming dispersed phase. Heating evaporates water concentrates sugar, forms invert sugar (reduces crystallization of sucrose. If heat too long, depolymerization of pectin (will not set or a weak gel) Bulking agent (cant digest it but replacing something fot reduction of calories) Syneresis inhibitor (gelatin, dietary fiber- keeping liquid in) Chewing matrix (gum, how long do you chew it before it loses its flavor) Types of dietary fiber: water insoluble, thought to be best as laxation agent. Cellulose hemicellulose and lignin (not a carbohydrate) Sources: whole grains, vegetables, legumes: water soluble, thought to be best at lowering blood sugar and cholesterol levels. National cancer institute: suggests 25 to 35 gm/day. Eat a variety of foods to get different types of fiber: one type of fiber may cause problems elsewhere. Too much fiber could cause nutrient and water absorption problems.
