Textbook Notes (368,123)
Canada (161,661)
Biology (1,177)
Chapter

N11__

2 Pages
57 Views
Unlock Document

Department
Biology
Course
Biology 2217B
Professor
Richard Gardiner
Semester
Fall

Description
Gum Mailitol – sugar alcohol used as a sugar substitute produced from corn Sorbitol – used as a slow digesting nutritive sweetner Soy letchin – emulsifier additive, helps dough to rise and stick, keeps thing together Gum Arabic – gum taken the sap from acasia tree, also used as a stabilizer Gum base – used to carry sweetners, no digested, textural property of gums http://www.shopwell.com/excel­gum­sugar­free­polar­ice/gum­mints/p/6490040748 Maltitol, Sorbitol, Gum Base, Natural and Artificial Flavours, Glycerin, Gum Arabic,Mannitol, Aspartame, Soy Lecithin, Colour, Acesulfame-Potassium, Carnauba Wax. Aspartame: 22.9mg/2 pieces, Acesulfame- Potassium 2.2mg/2 pieces. Pizza Wheat flour – main carbohydrate ingredient Wheat gluten – used to for elasticity in dough, elastifier  Soybean oil – cooking oil Corn oil – cooking oil Tomato paste – used as a flavored base for the pizza http://products.nestle.ca/en/brands/frozen­meals/delissio/deli
More Less

Related notes for Biology 2217B

Log In


OR

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


OR

By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.


Submit