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FABS 323 > part 6 > Flashcards

part 6 Flashcards

1
Q

functions of sweeteners?

A

induce hedonic response in humans, flavour/colour formation, texturize, depress freeze point, antimicrobial activity, nutr. source for fermenting orgs, prevent dental caries, production of low cal/diabetic foods (diet)

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2
Q

what is hygroscopic?

A

ability to bind water from enviro

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3
Q

why need osmotic pressure regulators?

A

pro and prebiotics

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4
Q

what are flavour and colour formation reactions/examples?

A

caramelization, Maillard

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5
Q

viscosity is associated with ___ properties

A

organoleptic

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6
Q

example of depressing freeze point?

A

slurpees

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7
Q

what is the leading food additive in Canada, USA and Europe?

A

sucrose

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8
Q

in canada, sugar =

A

sucrose

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9
Q

can you have an allergy to sucrose?

A

nope

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10
Q

product of acid hydrolysis of sucrose w/ equimolar ration of fructose:glucose–need less to obtain same sweetness as sucrose

A

invert sugar

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11
Q

first commercial application of biotechnology

A

HFCS

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12
Q

HFCS/fruit sugar is also called

A

levulose

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13
Q

HFCS is used in proudction of:

A

diabetic, low cal foods (higher sweetness value so use less, fructose is slower absorbed and don’t elicit release of insulin while maintain sufficient lvl blood sugar prevent hypoglycemia)

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14
Q

why is HFCS ok?

A

sucrose hydrolysis, chemically pure, GMP, studies show no diff impact on health compared w/ other sugar, fructose is all natural and can improve insulin sensitivity and glycemic control

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15
Q

not considered to be food additive, chalky taste, hydroscopic, slightly less cals than normal CHO, active ingredient in athletic drink

A

galactose

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16
Q

what is galactose metabolic disorder?

A

galactosemia (enzyme deficiency, test in infant’s diaper, cirrhosis and cataracts in infants)

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17
Q

what is polyol?

A

comp that contains multiple hydroxyl groups; alcohol

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18
Q

noncyclic polyol naturally occuring in variety of plants that is food additive w/ GRAS status

A

xylitol

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19
Q

sweetness value is ____ sucrose, ___% reduction in cals cuz slower absorption from GI tract

A

equivalent to; 33

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20
Q

xylitol has an ____ heat of solution

A

endothermic

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21
Q

what is endothermic heat of solution?

A

means that when put in mouth, it takes energy for it to dissolve so mouth gets cooling sensation

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22
Q

xylitol is an ____ agent for kids up to age ___

A

anticariogenic; 12 (cuz surface of enamel and microbiota changes by age 12)

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23
Q

a sweetener not approved for food use in Canada that is poorly digested in humans

A

tagatose

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24
Q

tagatose used in:

A

diabetic and diet foods (RTE cereals)

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25
sweetener that is colourless, odourless and 200-700x sweeter than sucrose, artificially/chemically synthesized, and normally added to foods as Na/Ca salt
saccharin
26
saccharin pros and cons?
Pros: stable at low and high temps, long shelf life Cons: impart bitter/metallic aftertaste
27
saccharin used in:
canning, diet bev
28
30x sweeter than sucrose, very water soluble, stable at both low and high temp, non nutritive, artificial/chem synth
cyclamate
29
cyclamate + saccharin has ___ effect
synergistic (mask aftertaste)
30
how was cyclamate discovered?
by accident at university of illinois when working on synth of anti-fever drugs
31
cyclamate can only be used in Canada as:
table top sweetener
32
breakdown product of cyclamate that may cause testicular atrophy
cyclohexylamine (no evidence it actually breaks down to this in foods)
33
dipeptide of aspartic acid and phenylalanine that is 200x sweeter than sucrose
aspartame
34
how aspartame discovered?
accident while working on ulcer therapy drugs (remember nisin)
35
why dipeptides mvmt of the future for food?
multimodal action: preservative, antioxidant, etc.
36
properties of aspartame?
colourless, water sol and stability is pH dependent (lost in 8 wks in acid / CO2 carbonated bev)
37
why aspartame banned for a bit?
consumer objections about brain damage--cuz phenylalanine crosses BBB
38
aspartame contained in these commercial products
equal, nutrasweet, canderel, sweet one, natrataste
39
this is 10% by weight in aspartame, and can cause poisoning thru acidosis by being converted to formic acid in liver
methanol
40
what is PKU?
genetic disorder in humans where Phe is poorly metabolized, accumulate in blood, cross BBB, mental retardation (more common in Caucasians)
41
150-200x sweeter than sucrose, white crystalline material that is very sol. in water, decomposes >235degrees C and very stable in pH >3, not metabolized
acesulfame k
42
acesulfame K is marketed under this name:
sunett
43
600x sweeter than sucrose and really stable, not discovered by accident!
sucralose
44
sucralose was first approved in:
Canada!
45
sucralose commercial product is called:
splenda
46
what are HFCS consumer concerns?
not natural, major cause of all disease, HFCS contains contaminants, not regulated by gov
47
8000-13000x sweeter than sucrose, derivative of aspartame
neotame
48
2000x sweeter than sucrose, not approved in Canada, production stopped cuz of high cost
alitame
49
alitame comprised of these things:
L aspartic acid, D alanine, amine (NOT derivative of phenylalanine)
50
20000x sweeter than sucrose, made by the MSG company, not approved in Canada
advantame (miniscule amount of Phe)
51
why use L-carbs?
not absorbed/metabolized, significant reduction in spoilage microbes in foods because unrecognized energy source for pathogens
52
disadvantage of L-carbs (lev-o-cal)
act as laxatives
53
extracts from a member of the sunflower family, 200-300x sweeter than sucrose
stevia/truvia
54
stevia made up of ___ glycosides and is ___% pure
9; 95
55
protein isolated from katemfe fruit seeds, 2000-2500x sweeter than sucrose (more like an aftertaste)
thaumatin
56
commercial product of thaumatin:
talin
57
food use of talin?
chewing gum, breath freshener, flavouring, salt flavour enhancer (minimally processed foods)
58
factors influencing non-nutritive sweetener choice:
allowed uses and lvl/concentrations, product thermal processing regime, product pH, required product shelf life, sweetness along or to balance, cost, flavour (mixing), marketing (natural/synth, structure, wow factor)
59
reformulation and repackaging required to add ___
mouthfeel (body), bulking agents, fillers, emulsifiers
60
industrially synthesized polymer comprised mostly of D glucose, linked in way that is not recognized by digestive enzymes, classified as soluble fibre, with food additive status in Canada
polydextrose (Sta-Lite, Litesse, Trimcal)
61
as molecular mass ^, water sol ____ and viscocity and mouthfeel ____
decreases, increases
62
industrially produced from starch employing enzymes and/or acid-->repolymerization (chem reversion reaction) containng random alpha and beta glucose links, resistant to digestive enzymes and classified as soluble fibre
maltodextrin
63
is maltodextrin a food additive?
nope..starch based
64
trade name of maltodextrin
fibersol
65
how is modified cellulose diff from normal?
methylcellulose, beta instead of alpha
66
is mod cellulose soluble or insoluble?
insoluble
67
why methylate cellulose?
diff. to get interaction w/ water so have to get chem derivatives
68
Is mod cellulose a food additive?
yep in Canada
69
other fillers?
water and air

FABS 323 (14 decks)

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