Chapter 15: Food Analogs: Substitute Ingredients Flashcards
Define food analogs.
Natural or manufactured substances used in place of traditional food products or ingredients
Name 4 functions of food analogs.
– save money
– change the nutritive value of food
– improve the performance of foods and compounds
– replace foods that are restricted for health
reasons
Name 2 examples of food analogs.
– texturized protein made from soybeans that costs less than meat and is lower in fat
– artificial sweeteners that are ideal for people with diabetes
Name 3 pros of food analogs.
- 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
Name 3 cons of food analogs.
- viewed as drawbacks to the current food supply by some
- are not “natural”
- may tempt some people to avoid eating a variety of foods
What prompted the development of sugar substitutes?
Consumer demand for lower-calorie foods tasting like high-calorie favorites prompted their development
Name 2 positive influences of sugar substitutes.
– add sweetness without adding as many
calories as sugar
– are important in many restricted diets
Compare nonnutritive sweeteners and nutritive sweeteners.
Nonnutritive sweeteners provide no calories but nutritive sweeteners do
Name 2 nonnutritive sweeteners.
Saccharin and Aspartame
Which artificial sweetener was the first?
Saccharin
Name 2 characteristics of saccharin.
– remains stable in a wide range of foods under
extreme processing conditions
– has a bitter aftertaste in high concentrations
How much sweeter is saccharin compared to sugar?
2000 times sweeter than sugar
Has saccharin been linked to cancer?
– has not been found to cause cancer in humans after 20 years of research
Define the chemical composition of aspartame.
is a dipeptide made from aspartic acid and the
amino acid phenylalanine
Does aspartame taste similar to sugar? How much sweeter is it?
Almost identical taste,
200 times sweeter
What is the maximum safe level of aspartame?
Up to 50 mg/kg of body weight per day
What is aspartame used in?
drinks, puddings, gelatins, chewing gum, and frozen desserts
Define polyols. Are they nutritive or nonnutritive?
Nutritive
Group of low-calorie sweeteners
What is another word for polyols?
Sweet alcohols
Where are polylols found naturally? What is their role?
- Apples, berries, plus
- Helps control moisture content
Name some examples of polyols.
sorbitol, mannitol, xylitol, maltitol, lactitol, erythritol, isolmalt, D-Tagatose, and hydrogenated starch hydrosylates (HSH)
Do polyols promote tooth decay?
No
Which sweetener can act as a laxative if eaten in large amounts?
Polyols
Which sweetener has a syngergistic effect in food?
Polyols
Where are polyols found commercially?
baked goods, ice cream, candy, and chocolates
Name 2 functions of polyols.
– improve texture and reduce browning
– extend the shelf life
Name the new development in sweeteners.
Artificial sweeteners are combined with a bulking agent
Why are artificial sweeteners combined with a bulking agent?
to enhance the texture or thicken the consistency of food products
What is polydextrose? What is it used for?
Polydextrose is a bulking agent that mimics the mouth feel of sugar and is used in reduced- calorie products
Name some examples of bulking agents.
alginates, gum acacia, pectin, and xanthan gum
Name the 2 types of fat substitutes.
1) Starch-based fat replacers
2) Protein-based fat replacers
How do start and protein-based fat replacers differ from fat?
release flavor all at once rather than gradually
What is increased in foods with fat replacers? Why?
Sugar, to make up for lack of flavour
Name the most common types of starch-based fat replacers.
vegetable gums, dextrins, maltodextrins,
polydextrose, and pectin
What is the advantage of starch-based fat replacers? Disadvantage?
Advantage: mimic the mouthfeel of fat
Disadvantage: cannot create flaky texture in baked goods
What helps low-fat hamburgers retain juices?
Carrageenan
What is the chemical composition of Olestra?
is a sucrose polyester with 6 to 8 fatty acids attached at the site of hydroxyl groups on a sucrose molecule
What chemical forms can Olestra be used in? What does the form depend on?
can be solid or liquid depending on the fatty acids used
Does Olestra provide calories? Why?
cannot be digested by the body and therefore provides no calories
How does Olestra compare to fat?
looks, feels, and performs like fat
What are the downsides of Olestra?
- Negated the body’s ability to absorb essential vitamins
- Side effects: cramps, gas, loose bowels
Is Olestra legal nowadays?
Still legal, despite health implications
What are high levels of sodium connected to?
Connected to high blood pressure, a risk factor for heart disease
Name 3 types of salt substitutes.
- Potassium chloride
- Sodium-free herbs
- Spices
Name 2 characteristics of potassium chloride.
– may benefit heart patients on low-sodium diets
that need extra potassium
– has a slightly bitter aftertaste
What is potassium chemically? What does it combine with to form salts?
- Soft metal
- Combines with chlorine to form salts
