FNH 200 Lecture Notes - Lecture 3: Mouthfeel, Dental Caries, Cheese Spread
4 Sep 2018
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Document Summary
Excessive caloric consumption along with a sedentary lifestyle are risk factors for obesity and other health problems. The food industry has responded to consumer demands by offering an ever-increasing variety of food products or ingredients that are low-fat or low-calorie, without sacrificing the taste and texture that consumers demand. Most of this research is taking place in developed countries where problems related to overeating and excess body weight are of major concern. Some sweeteners have been developed to allow consumers to enjoy sweet products without an excessive caloric intake. Some sweeteners are non- or even anti-cariogenic (do not promote tooth decay) Some sweeteners are acceptable for diabetics based on their glycemic response rating. Fat substitutes are grouped as either protein, carbohydrate or fat based. The following table has an example of each of the 3 main groups: Protein based: use protein particles to stabilize and give texture to food. Based on soy, milk or egg white protein.
