Chemical Connections Lipids 2-B

Question 1

have been an accepted part of the diet of most people for many years.

Answer 1

Sugar substitutes (artificial sweeteners

Question 2

New since the 1990s are fat substitutes substances that create the sensations of “______” of taste and “______” of texture in food without the negative effects associated with dietary fats (heart disease and obesity).

Answer 2

“richness” of taste and “creaminess”

Question 4

the best-known calorie-reduced fat substitute, received FDA marketing approval in 1990.

Answer 4

Simplesse

Question 5

it is made from the protein of fresh egg whites and milk by a procedure

Answer 5

micropartculation.

Question 6

the best-known calorie-free fat substitute, received FDA marketing approval in 1996

Answer 6

Olestra

Question 7

fat-free means

Answer 7

less than 0.5 g of fat per serving

Question 8

Low-fat means

Answer 8

3 g or less fat per 50 g serving.

Question 9

Reduced-fat or less-fat

Answer 9

means at least 25% less Fat per serving than the “regular” food.

Question 10

Calorie-free

Answer 10

means less than 0.5 kilocalories per serving.