Lesson 3 Fat Substitutes and Sweeteners

why use fat substitutes

fat contributes key sensory and physiological benefits

reduce calories

types of fat substitutes

protein

carb

fat

simplesse is ____ based

protein

how does simplesse work

protein partially coagulated by heat

creates a micro dispersion : microparticulation

spheres of protein and water are very small

what is simplesse made of

soy, milk or egg white protein

how is simplesse dispersion perceived as

a fluid with creaminess and richness of fat

the tiny particles are below the size limit that can be felt by tongue

how many cal/g is simplesse

1\.3

what base is maltrin

carbohydrate

carb sources of fat substitute

corn, potato, wheat, tapioca

* cellulose, starch, gums, maltodextrin and fiber

properties of carb based fat sub

smooth mouthfeel and bland flavour

is maltrin digestible?

yes

how many cal/g does maltrin have

4

sucrose polyester/olestra is a ___ based substitute

fat

t/f olestra can withstand high temp

true

olestra is made of fat which gives it what texture and taste

rich taste and creamy texture

triglyceride is broken down by what digestive enzyme

lipases

instead of 3 FA chains attached to glycerol, there are ___ FA acid chains attached to  _____ molecule to make _____

6-8, sucrose, sucrose polyester/olestra

is olestra metabolized and absorbed by body

no

how many cal/g is olestra

0

what does large portions of olestra snacks lead to

abdominal cramping or changes in stool consistency

what happens to fat soluble vitamins when eaten with olestra

not digested/absorbed

what vitamins are needed to be added to olestra containing snacks

vitamins A, D, E, K -- fat soluble

the FDA defines ____ as a food additive to add sweetness

sweetener

examples of sweetener

aspartame, Maltitol, sorbitol

sweetening agent includes any food for which a standard is provided in division __ but does not include additives listed in tables to division _

18, 16

examples of sweetening agents

white and brown table sugar, molasses, honey

why use sweeteners

those w diabetes, individuals concerned w high caloric intake, reduce risk of tooth decays

non caloric sweeteners

not metabolized by body -- 0cal/g

examples of non caloric sweeteners

acesulfame potassium , sucralose

non nutritive sweeteners

contributes less than 4 cal/g but high sweetness → trace amt used

example of non nutritive sweetener

aspartame

how many more times sweeter is acesulfame potassium than sucrose

200

is ace K heat stable

yes

ace k properties

no contribution to cavities

not metabolized by body

what is the aid of ace k

15mg/kg of body weight

applications of ace k

baked goods, candies, canned goods, chewing gum dry foods

sucralose/splenda properties

heat stable

not metabolized by human body -- 0cal/g

no effect in cho metabolism -- no increase in blood glucose or insulin levels

adi of sucralose/splenda

9mg/kg

applications of sucralose/splenda

canned fruit, fruit drinks, baked goods, chewing gum, tabletop sweeteners, maple syrup, apple sauce

aspartame properties

discovered by James schlatter 1965

2 amino acids -- phenylalanine and aspartic acid

180-220x sweeter than sucrose

4cal/g

no increase in blood glucose or insulin lvls

degrades at high temp and overtime -- cannot be used on baked goods

* degrades into dkp

adi for aspartame

40mg/kg

who should avoid aspartame

ppl with phenylketonuria

applications of aspartame

acidified beverages, desserts, frozen products, breakfast cereals

sugar alcohol examples

sorbitol, mannitol, xylitol

where are sugar alcohols found naturally

fruits

sugar alcohols properties

cooling sensation

doesnt promote dental cavities

no major increase -- blood glucose or insulin levels

* slow absorption, laxative effect

partially digest - 1.5-3cal/g

what is the laxative effect threshold of sugar alcohol

20-40g/day

applications of sugar alcohols

chewing gums, candies, frozen desserts, cookies, cakes, icings and fillings

table top sweeteners allowed in canada

aspartame

acesulfame k

sucralose

cyclamate saccharin