FNH 200 Lecture Notes - Lecture 4: Whey Protein, Maillard Reaction, Cheese Spread

• School: UBC
• Department: Food, Nutrition and Health
• Course: FNH 200
• Professor: Azita Madadi- Noei

Document Summary

Discuss why fat and sugar substitutes are used in foods. Compare and contrast the different types of fat substitutes used in foods in terms of type, description , source, digestibility , food applications, other relevant information. Compare and contrast the different types of sugar substitutes used in foods in terms of sweetness , metabolism , and any other relevant information . Recall from lesson 1: a major consumer demand for foods that contain less fat and sugar , and are overall healthier . Energy intake >> energy expenditure increased risk of diseases. Potentially, but some properties may be adversely altered . Functional properties i. e. lower sugar content less maillard reaction products. Functional properties i. e. lower sugar content less maillard reaction products i. e. lower fat content less shortening power. Description : protein that is partially coagulated by heat. Older versions were made from egg white proteins. Protein particle size is decreased to 0. 1-0. 2 m.