FSN 101 Lecture Notes - Lecture 5: Aspartame, Pectin, Sorbitol

• School: University of Maine
• Department: Food Science and Nutrition
• Course: FSN 101
• Professor: Dr.Perkins

Document Summary

Dri: 45-65% of our total caloric intake. Part of sucrose in fruit, honey, and high-fructose corn syrup converted into glucose in the liver. Part of lactose converted to glucose in liver. 3,000 or more monosaccharides starch- storage of glucose in plants ( as granules) Polysaccharides indigestible soluable or viscus- finctional, fermentable found in fruits, vegetables, seaweed, oats, legumes(beans) Used in food industry as thickeners and gels. Glycogen storage form of carb for animals and humans stricture similar to amylopectin. More sites for enzyme action found in liver and muscles. Artificial sweetners are diluted until the same level of perceived sweetness is achieved. 1:200= 200 times sweeter than sucrose high fructose corn syrup. Made from corn cornstarch mixed with acids and enzymes tastes sweeter than table sugar (sucrose) cheap improved shelf-stability and food properties. Metabolized more slowly than glucose (cid:498)cooling effect(cid:499) in the mouth (cid:498)excessive amounts may cause laxative effects(cid:499) Substitutes chlorines for hydroxyl groups on sucrose.