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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
Q

sweetener that is colourless, odourless and 200-700x sweeter than sucrose, artificially/chemically synthesized, and normally added to foods as Na/Ca salt

A

saccharin

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26
Q

saccharin pros and cons?

A

Pros: stable at low and high temps, long shelf life
Cons: impart bitter/metallic aftertaste

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27
Q

saccharin used in:

A

canning, diet bev

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28
Q

30x sweeter than sucrose, very water soluble, stable at both low and high temp, non nutritive, artificial/chem synth

A

cyclamate

29
Q

cyclamate + saccharin has ___ effect

A

synergistic (mask aftertaste)

30
Q

how was cyclamate discovered?

A

by accident at university of illinois when working on synth of anti-fever drugs

31
Q

cyclamate can only be used in Canada as:

A

table top sweetener

32
Q

breakdown product of cyclamate that may cause testicular atrophy

A

cyclohexylamine (no evidence it actually breaks down to this in foods)

33
Q

dipeptide of aspartic acid and phenylalanine that is 200x sweeter than sucrose

A

aspartame

34
Q

how aspartame discovered?

A

accident while working on ulcer therapy drugs (remember nisin)

35
Q

why dipeptides mvmt of the future for food?

A

multimodal action: preservative, antioxidant, etc.

36
Q

properties of aspartame?

A

colourless, water sol and stability is pH dependent (lost in 8 wks in acid / CO2 carbonated bev)

37
Q

why aspartame banned for a bit?

A

consumer objections about brain damage–cuz phenylalanine crosses BBB

38
Q

aspartame contained in these commercial products

A

equal, nutrasweet, canderel, sweet one, natrataste

39
Q

this is 10% by weight in aspartame, and can cause poisoning thru acidosis by being converted to formic acid in liver

A

methanol

40
Q

what is PKU?

A

genetic disorder in humans where Phe is poorly metabolized, accumulate in blood, cross BBB, mental retardation (more common in Caucasians)

41
Q

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

A

acesulfame k

42
Q

acesulfame K is marketed under this name:

A

sunett

43
Q

600x sweeter than sucrose and really stable, not discovered by accident!

A

sucralose

44
Q

sucralose was first approved in:

A

Canada!

45
Q

sucralose commercial product is called:

A

splenda

46
Q

what are HFCS consumer concerns?

A

not natural, major cause of all disease, HFCS contains contaminants, not regulated by gov

47
Q

8000-13000x sweeter than sucrose, derivative of aspartame

A

neotame

48
Q

2000x sweeter than sucrose, not approved in Canada, production stopped cuz of high cost

A

alitame

49
Q

alitame comprised of these things:

A

L aspartic acid, D alanine, amine (NOT derivative of phenylalanine)

50
Q

20000x sweeter than sucrose, made by the MSG company, not approved in Canada

A

advantame (miniscule amount of Phe)

51
Q

why use L-carbs?

A

not absorbed/metabolized, significant reduction in spoilage microbes in foods because unrecognized energy source for pathogens

52
Q

disadvantage of L-carbs (lev-o-cal)

A

act as laxatives

53
Q

extracts from a member of the sunflower family, 200-300x sweeter than sucrose

A

stevia/truvia

54
Q

stevia made up of ___ glycosides and is ___% pure

A

9; 95

55
Q

protein isolated from katemfe fruit seeds, 2000-2500x sweeter than sucrose (more like an aftertaste)

A

thaumatin

56
Q

commercial product of thaumatin:

A

talin

57
Q

food use of talin?

A

chewing gum, breath freshener, flavouring, salt flavour enhancer (minimally processed foods)

58
Q

factors influencing non-nutritive sweetener choice:

A

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
Q

reformulation and repackaging required to add ___

A

mouthfeel (body), bulking agents, fillers, emulsifiers

60
Q

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

A

polydextrose (Sta-Lite, Litesse, Trimcal)

61
Q

as molecular mass ^, water sol ____ and viscocity and mouthfeel ____

A

decreases, increases

62
Q

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

A

maltodextrin

63
Q

is maltodextrin a food additive?

A

nope..starch based

64
Q

trade name of maltodextrin

A

fibersol

65
Q

how is modified cellulose diff from normal?

A

methylcellulose, beta instead of alpha

66
Q

is mod cellulose soluble or insoluble?

A

insoluble

67
Q

why methylate cellulose?

A

diff. to get interaction w/ water so have to get chem derivatives

68
Q

Is mod cellulose a food additive?

A

yep in Canada

69
Q

other fillers?

A

water and air

FABS 323 (14 decks)

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