FOOD 2010 Chapter Notes -Amylopectin, Fischer Projection, Guar Gum

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

3. 4 because of sugars and its link to diabetes, weight gain and tooth decay, alternate sweeteners have been developed. They can be nutritive (calorie) or nonnutritive (non- calorie): sugar alcohols: examples- isomalt, mannitol, sorbitol, are found naturally in fruits. Can be manufactured by hydrogenating sugars. Sugar alcohols provide a sweet taste and cooling sensation: acesulfame potassium(sunette) is heat stable and is used in baked products. Highly sweet but bitter after taste. No calorie since it is not metabolized and excreted: aspartame(nutrasweet, or equal). Composed of aspartic acid and phenylalanine. Found to cause cancer in rats. In sweet"n low products: sucralose (splenda) 600 times sweeter than sucrose. No aftertaste. no calories or tooth decay. Created through replacing two oh groups with. Fat replacers are important for human health and nutrition: carbohydrate- based fat replacers ingredients are plant polysaccharides. They thicken foods and add bulk, provide mouth- feel similar to fat. Can provide calories or none like cellulose, which is not digestible.