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Principles of Food Science Exam Review > Chapter 15: Food Analogs: Substitute Ingredients > Flashcards

Chapter 15: Food Analogs: Substitute Ingredients Flashcards

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1
Q

Define food analogs.

A

Natural or manufactured substances used in place of traditional food products or ingredients

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2
Q

Name 4 functions of food analogs.

A

– save money
– change the nutritive value of food
– improve the performance of foods and compounds
– replace foods that are restricted for health
reasons

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3
Q

Name 2 examples of food analogs.

A

– texturized protein made from soybeans that costs less than meat and is lower in fat
– artificial sweeteners that are ideal for people with diabetes

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4
Q

Name 3 pros of food analogs.

A
  • offer low-fat and reduced-calorie options
  • keep prices of food products reasonable
  • allow more food options for people with heart disease, food allergies, and diabetes
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5
Q

Name 3 cons of food analogs.

A
  • viewed as drawbacks to the current food supply by some
  • are not “natural”
  • may tempt some people to avoid eating a variety of foods
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6
Q

What prompted the development of sugar substitutes?

A

Consumer demand for lower-calorie foods tasting like high-calorie favorites prompted their development

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7
Q

Name 2 positive influences of sugar substitutes.

A

– add sweetness without adding as many
calories as sugar
– are important in many restricted diets

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8
Q

Compare nonnutritive sweeteners and nutritive sweeteners.

A

Nonnutritive sweeteners provide no calories but nutritive sweeteners do

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9
Q

Name 2 nonnutritive sweeteners.

A

Saccharin and Aspartame

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10
Q

Which artificial sweetener was the first?

A

Saccharin

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11
Q

Name 2 characteristics of saccharin.

A

– remains stable in a wide range of foods under
extreme processing conditions
– has a bitter aftertaste in high concentrations

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12
Q

How much sweeter is saccharin compared to sugar?

A

2000 times sweeter than sugar

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13
Q

Has saccharin been linked to cancer?

A

– has not been found to cause cancer in humans after 20 years of research

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14
Q

Define the chemical composition of aspartame.

A

is a dipeptide made from aspartic acid and the

amino acid phenylalanine

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15
Q

Does aspartame taste similar to sugar? How much sweeter is it?

A

Almost identical taste,

200 times sweeter

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16
Q

What is the maximum safe level of aspartame?

A

Up to 50 mg/kg of body weight per day

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17
Q

What is aspartame used in?

A

drinks, puddings, gelatins, chewing gum, and frozen desserts

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18
Q

Define polyols. Are they nutritive or nonnutritive?

A

Nutritive

Group of low-calorie sweeteners

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19
Q

What is another word for polyols?

A

Sweet alcohols

20
Q

Where are polylols found naturally? What is their role?

A
  • Apples, berries, plus

- Helps control moisture content

21
Q

Name some examples of polyols.

A

sorbitol, mannitol, xylitol, maltitol, lactitol, erythritol, isolmalt, D-Tagatose, and hydrogenated starch hydrosylates (HSH)

22
Q

Do polyols promote tooth decay?

A

No

23
Q

Which sweetener can act as a laxative if eaten in large amounts?

A

Polyols

24
Q

Which sweetener has a syngergistic effect in food?

A

Polyols

25
Q

Where are polyols found commercially?

A

baked goods, ice cream, candy, and chocolates

26
Q

Name 2 functions of polyols.

A

– improve texture and reduce browning

– extend the shelf life

27
Q

Name the new development in sweeteners.

A

Artificial sweeteners are combined with a bulking agent

28
Q

Why are artificial sweeteners combined with a bulking agent?

A

to enhance the texture or thicken the consistency of food products

29
Q

What is polydextrose? What is it used for?

A

Polydextrose is a bulking agent that mimics the mouth feel of sugar and is used in reduced- calorie products

30
Q

Name some examples of bulking agents.

A

alginates, gum acacia, pectin, and xanthan gum

31
Q

Name the 2 types of fat substitutes.

A

1) Starch-based fat replacers

2) Protein-based fat replacers

32
Q

How do starch and protein-based fat replacers differ from fat?

A

release flavor all at once rather than gradually

33
Q

What is increased in foods with fat replacers? Why?

A

Sugar, to make up for lack of flavour

34
Q

Name the most common types of starch-based fat replacers.

A

vegetable gums, dextrins, maltodextrins,

polydextrose, and pectin

35
Q

What is the advantage of starch-based fat replacers? Disadvantage?

A

Advantage: mimic the mouthfeel of fat
Disadvantage: cannot create flaky texture in baked goods

36
Q

What helps low-fat hamburgers retain juices?

A

Carrageenan

37
Q

What is the chemical composition of Olestra?

A

is a sucrose polyester with 6 to 8 fatty acids attached at the site of hydroxyl groups on a sucrose molecule

38
Q

What chemical forms can Olestra be used in? What does the form depend on?

A

can be solid or liquid depending on the fatty acids used

39
Q

Does Olestra provide calories? Why?

A

cannot be digested by the body and therefore provides no calories

40
Q

How does Olestra compare to fat?

A

looks, feels, and performs like fat

41
Q

What are the downsides of Olestra?

A
  • Negated the body’s ability to absorb essential vitamins

- Side effects: cramps, gas, loose bowels

42
Q

Is Olestra legal nowadays?

A

Still legal, despite health implications

43
Q

What are high levels of sodium connected to?

A

Connected to high blood pressure, a risk factor for heart disease

44
Q

Name 3 types of salt substitutes.

A
  • Potassium chloride
  • Sodium-free herbs
  • Spices
45
Q

Name 2 characteristics of potassium chloride.

A

– may benefit heart patients on low-sodium diets
that need extra potassium
– has a slightly bitter aftertaste

46
Q

What is potassium chemically? What does it combine with to form salts?

A
  • Soft metal

- Combines with chlorine to form salts

Principles of Food Science Exam Review (20 decks)

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