Transcript ch 15 kit 6: analog ppt

Sugar, Fat and Salt
Substitutes
What are Food Analogs
•They are manufactured food products made to imitate a certain food with
characteristics equal and/or superior to that food. They can also be called fabricated,
structured, or texturized foods.
Food Analogs
• Pros
• Offer greater advantages in shaping food supply
• Provide benefits of low-fat, reduced-calorie options
• Keep prices of other food products reasonable
• Cons
• Made from different chemicals not found in traditional foods
• Cannot replace all traditional food in diet
• Manufacturing can be expensive
• Examples of Food Analogs
• Sugar Substitutes
• Fat Substitutes
• Salt Substitutes
Sugar Substitutes
• Nonnutritive Sweeteners “Artificial Sweeteners”
• They provide a sweet flavor with virtually no energy, no sugar, and no calories
• Nutritive Sweeteners
• Provide flavor and the nutritional benefits
• Polyols are also known as sweet alcohols; group of low-calorie sweeteners
Nonnutritive Sweeteners
Description
Times Sweeter than
Sugar
Saccharin
Artificial sweetener used in a wide range of foods under extreme processing conditions
x2,000
Aspartame
A dipeptide made from the amino acids; aspartic acid and phenylalanine. “Most
Common”
x200
Acesfulfame
Potassium
An organic salt used as an artificial sweetener, stable in high temps.
x130
Stevioside
Natural Extract from leaves of the Stevia rebaudiana Bertoni plant. Stable in high temps
and in acids
x300
Sucralose
A disaccharide made by Added chlorine atoms to sugar
x600
Neotame
Made up of amino acids L-aspartic acid and L-phenylalanine with a methyl and neohexyl
group
x7,000-13,000
Name
Nutritive Sweeteners
Polyols
Times Sweeter than Sugar
Food Sources
They provide 1.5 to 3.0 kilocalories
per gram compared to 4.0 for sugar
Found naturally in apples, berries,
and plums
Sorbitol
Mannitol
Xylitol
Maltitol
Maltitiol Syrup
Lactitol
Erythritol
Isomalt
D tagatose
Hydrogenated Starch Hydrolysates
Fat Substitutes
• Used starches, proteins and chemically altered
fats to develop fat replacers
• Examples:
• Starch-Based Fat Replacers
• Protein-Based Fat Replacers
• Manufactures Fats
Fat Substitutes
Substitute
Description
Starch-Based
Use a variety of modified
starches and gums to replace
fats. They mimic the mouth feel
but are lower in calories than
fat.
Protein-Based
Substitutes made from proteins.
Particle sizes affect food texture;
ex. smoothness and creaminess
Manufactured
Looks, feels and performs life fat
Source
Examples
Vegetable gums,
dextrins, maltodextrins,
polydestrose and pectin
•Oatrim : “Hydrolyzed
oat flour”
•Applesauce
•Pureed prunes
Milk and egg proteins
•Simplesse
•LITA
•Trailblazer
•Olestra
•SALATRIM
Salt Substitutes
• Provides similar taste without negative health consequences
• Because salt is a major source of sodium in the diet, health experts have created
healthier methods to imitate salt
Salt Substitutes
Other Substitutes
Advantages
Disadvantages
Potassium Chloride
Heart patients on no-salt diets
Slightly bitter aftertaste
Herbs and Spices
Provide flavor and salt alternatives
You cannot assume seasonings
act as a sodium-free substitutes
Lab
• Page 456; Experiment 15C
• Assignments
• Kitchen 1-Control
• Kitchen 2-Variation 1
• Kitchen 3- Variation 2
• Kitchen 4- Variation 3
• Kitchen 5- Variation 4
• Kitchen 6- Variation 5