FNH 200 Lecture Notes - Maple Syrup, Toxicant, Umami
6 Jul 2013
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Lesson 3 fat substitutes & alternative sweeteners,- sensory perception of foods. 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. 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. Apply to: margarine, salad dressings, frozen desserts, frostings, processed meat. 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.
