6 Flashcards
what is the function of sweetners
8
1) Induce a hedonic response in humans (genetically designed to like sweetness
2) Flavoring and colour formation (caramelization (heating of carbs alone or with a catalyst (caramel 1 billion servings most abundantly used in the world) & maillard (carbs and amino grou ex protein and produces colour and flavor- carcinogen)
3) texturizing agent (“mouthfeel”) (watery vs. thickened) example coke changed their carbohydrate –same sweetness but different mouth feel
4) depression of freezing point (example frosties/slurpees- pourable at 0 degrees and texture of small ice crystals)
5) antimicrobial activity: hygroscopic (ability to bind water from the
environment) ; (can reduce the water content) osmotic pressure regulators (can kill cells)
6) nutrient source for yeast and other fermenting microorganisms (manufacture of bread, pickles & alcoholic beverages) (nutrient source for prebiotics and organism)
7) Preventing of dental caries (xylitol) (only up to a certain age)
8) production of diabetic foods (e.g. fructose); production of low calorie foods (obesity; e.g. aspartame)
what is the leading food additive in canada, us, europe
- Sucrose is the leading “food additive” in Canada , USA , and Europe (not considered a food additive in any of these countries/regions; annual consumption of 45.5 KG/person [about 120g/day])
history of sweetners- honey, maple syrup, , sugar cane, beets
- sweeteners have been used for centuries (Egyptians were the first beekeepers 2600 BC) consumed by the higher class- honeymoon- given mead (wine from honey)- fertility meaning
- sugar cane was grown and harvested in 375 AD (first refining process was developed in the 14th century)
- use of maple sap by North Americans dates to the 14th century
- sugar beets/beet sucrose introduced in the 18th century
- % calories intake (stats Canada) : 48-56% CHO/30-32% lipds/14-17% protein
coke in canada vs. US
- 8% more CHO/serving
- 355 mL can (7.6% greater volume) vs. 330 mL can
- 591 mL bottle (18.2% greater volume) vs. 500ml
January 27, 2015: reformulation (7.6% reduction in calories; bottle volume reduction to 500 mL; introduction of a 310 mL can [12.5% calorie reduction vs 355 mL can]) impact??
About 16% more calories in canada
sucrose
its sweetness value
gi index
negative impact
Glucose and fructose
- has GRAS status and a sweetness value of 1.0 ( glycemix Index of 68 (glucose is 100- the lower the better) - naturally occurring in almost all foods (e.g. apples = ~2%; carrots = ~2.5%) - has been the subject of numerous toxicity studies-> all negative; no cmta - promoter of dental caries (sticks to teeth-bacterias grown- biofilm) - sucrose has been linked to unusual behaviour & hyperactivity (children) scientific evidence(?) - allergenic reaction (?) -> immunologic mediated response food intolerance (metabolic disorder? No idiopathic? No or psychologic? maybe
- Invert Sugar
what is it?
sweetness value
how much less would you need to use to get same sweetness of
- acid (e.g. HCL) hydrolysis of sucrose [1.0] -> equimolar (i.e. 1:1) ratio of fructose [sv:1.5]: glucose [sv:0.7]
- resulting liquid product sweetness value is ~1.2; 20% greater than that of sucrose (~20% less material required to obtain the same sweetness value) less $$
what was the first application of biotechnology
. High Fructose Corn Syrup (HFCS) first commercial application of biotechnology (made from corn starch –large molecule broken down further and further into glucose, 3 different kinds example HFCS 55% fructose 45% glucose
is HFCS a food additive
no
HFCS
sweetness value of HFCS 42, 55, 90
where is it used
GI index
. High Fructose Corn Syrup (HFCS) first commercial application of biotechnology (made from corn starch –large molecule broken down further and further into glucose, 3 different kinds example HFCS 55% fructose 45% glucose
“fruit sugar” (levulose):
naturally present in all fruits/berries, a number of vegetables (e.g. cucumbers and carrots) and honey
HFCS – Consumer Concerns
- not natural; contains fructose; major cause of heart disease/ obesity/body wide inflammation/cancer/dementia/liver disease/ tooth decay/and more! Asked the FDA to rename in Canada called Glucose/fructose (HFCS)
- sucrose and HFCS are not biochemically identical or processed in the same way by the body (untrue- happens in the body either way)
- HFCS contains contaminants : mercury + unnamed others (chloro-alkali products AKA sodium chloride but it then is removed)
- HFCS is not regulated by the government
HFCS – Science
- sucrose hydrolysis (mouth and stomach) - HFCS is chemically pure and its use in foods is regulated (GMP) - “human studies (on HFCS), though short-term (10 years), consistently show no different impact on measures of health compared with other sugars” (Academy of Nutrition and Dietetics position paper) - “fructose is an all-natural compound”; “when consumed as part of a low-GI diet, no adverse effects have been shown”; “when substituted for sucrose and glucose, fructose can improve insulin sensitivity and glycemic control in both healthy and diabetic individuals” (American Dietetic Association position paper)- how can we avoid HFCS – glusoce/fructose on the label
Galactose caloric
is it a food additive caloric value GI index where is it naturally present metabolic disorders
- not considered to be a food additive (Canada/USA)
- caloric value of 3.5 (12-13% reduction; CHO caoric value: 4calories/gram
- sweetness value; GI=20
- galactose content of select foods: fruits/vegetables
(5-10 mg/100 g); cow’s milk (~0.2 g/100 mL);
human milk (~0.35 g/100 mL); yogurt (~1.2 g/100 g)
- active ingredient (2.5 g/100 mL) in athletic drink manufacture (GPUSH)
- metabolic disorder: transport of galactose across intestinal lining galactosemia (enzyme deficiency/activity; genetic);
- > cirrhosis and cataracts in infants (early diagnosis)
-require labelling in canda? (since some ppl of galactosemia it should be labelled)
5. Xylitol caloric what is it where is it found naturally is it considered a food additive sweetness value GI index
polyol (compound that contain multiple hydroxyl groups; alcohol
- xylitol occurs naturally in a variety of plants, berries, fruits, and vegetables(150mcg to 5mg/100g) - food additive in Canada/USA/EU with GRAS status -sweetness value of 1.0; caloric value of 2.7 (slow absorption from the digestive tract (because moves through system very fast) -> 33% reduction in calories); GI=10
- xylitol has an endothermic heat of solution (gives mouth cooling sensation –breath mints
- xylitol is an anticariogenic agent (effective in preventing dental carries in children up to age 12) believes that after that our enamels changes chewing gum (2013: ~163,000 metric tons; $2.6 billion in the USA alone
- used in: confectionary products (e.g. chocolate), bakery goods, drinks, jams/jellies, etc. (>120 different food products)
forward looking ingredient for diabetic and diet foods
- no cmta (animal studies: 15 g/day for 2-years)
what is a line extension compared to a new product
line extension or new products? (introducing new flavor- stops people form buying one flavor to buy another)vs diet coke made for ppl who don’t buy coke
Tagatose (future) caloric
is it allowed in canada, us? ADI sweetness value caloric value %reduction in calories
not approved for food use in Canada
- approved for use in the USA (2003; GRAS)/EU (2006); ADI: 0(probably shouldn’t be eating this)-80 mg/kg bwt (JECFA) - sweetness value: 0.92; caloric value: ~1.5 (poorly digested by humans 62% reduction calories) - diabetic and diet foods (Rte (ready to eat) cereals; patents-> commercially available? )
