FSHN 101 Lecture Notes - Lecture 13: Raisin Bran, Humectant, Mouthfeel

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Form hydrogen bonds with water and solubilize. Saturation solubility is dependent on sugar type and temp. Saturated solution: max amount of sugar that can dissolve in a given amount of water at a constant temp. You can add more sugar if you increase temp of water. Sucrose = ideal sweetness, gold standard of sweetness. Clean sweet: does not have a huge impact on our taste buds; doesn"t linger. Prodive viscosity and mouthfeel ( body of liquid foods) Decrease the aw of food systems- acts as a humectant: water binds to -oh groups on sugars, making the water less available for reactions. Serves as reactants in important chemical reactions. Artificial sugars: all lab synthesized, not natural. ***number 1 studied ingredient in the world***aspartame- equal. People didn"t like that it was made in a lab. Polyols (sugar alcohols): 40-90% sweetness compared to sucrose.