part 8

Question 1

fats nutrition properties:

Answer 1

EFAs, biocule precursor, energy

Question 2

fats functional properties:

Answer 2

carriers of lipid sol vits and flavour comps; heat transfer in foods; processing method (frying)

Question 3

fats organoleptic properties:

Answer 3

flavour, mouthfeel, ^ palatability

Question 4

fats are additives. True or False?

Answer 4

false: ingredients

Question 5

can vary hydrophilic-lipophilic balance of cule through lipid used to form ester linkages, heat stable, provide same taste/texture/mouthfeel of lipids

Answer 5

sucrose esters

Question 6

___ means not absorbed cuz steric effect

Answer 6

4; 4

Question 7

probs of sucrose esters (like olestra):

Answer 7

impaired fat sol vit and carotenoid absorption; intestinal dysfunction (loose stool, diarrhea, anal leakage)

Question 8

does olestra have GRAS status?

Answer 8

nope –but allowed as fat replacer in some places with warning label

Question 9

olestra is approved as ___ in Canada

Answer 9

emulsifier

Question 10

benefits of sucrose esters?

Answer 10

reduced cal/wt loss, reduce LDL, more rapid removal of toxicants like PCBs

Question 11

owned by Monsanto (NutraSweet Co.) and produced from milk/egg protein by vigorous blending/shearing (microparticulation) and controlled heating to produce spheroidal small particles <3mcm that tongue perceives as creamy fluid

Answer 11

simplesse

Question 12

why simplesse not stable under high temp processing?

Answer 12

cuz it is a protein (so use in min. processed foods)

Question 13

probs of simplesse

Answer 13

allergenic reaction, very few toxicity studies, limited food use

Question 14

developed by Nabisco for cocoa butter replacement, poorly absorbed, full name of “short and long acyl triglyceride molecule”

Answer 14

salatrim (benefat)

Question 15

why poorly absorbed salatrim?

Answer 15

stearic acid

Question 16

is salatrim approved in Canada?

Answer 16

yeah but not GRAS, no ADI

Question 17

prob of salatrim?

Answer 17

laxative effect

Question 18

this fat replacer is produced from hydrolysis of potato or corn starch

Answer 18

sta-slim

Question 19

fatty alcohol ester of malonic and alkylmalonic acids (not approved)

Answer 19

retrofat

Question 20

resistant to enzymatic hydrolysis, no food petitions have been filed

Answer 20

TACTA

Question 21

polydextrose approved as fat replacer in Canada

Answer 21

Litesse

Question 22

fat replacer that is reverse ester of citrate?

Answer 22

trialkoxy citrate