FOOD SCI 120 Study Guide - Corn Syrup, Corn Starch, Inverted Sugar Syrup

• School: UW-Madison
• Department: Food Science
• Course: FOOD SCI 120
• Professor: All

Document Summary

Animal based protein has highest per such as egg, milk, fish, and beef. Soybean is highest quality plant protein and only complete plant protein. Hfcs is a sweetener made from corn starch. It isn"t high in fructose, it is used in food because it provides sweetness, enhances browning of baked goods, gives a soft chewy texture. Be able to categorize terms on food label as digestible or indigestible carbohydrate. Sweeteners: glucose, dextrose, fructose, sugar, sucrose, lactose, honey, invert sugar, hfcs, corn syrup, sugar cane, cane sugar, molasses, and fruit juice concentrate. Indigestible carbohydrate: sucrose polyester (olestra): be able to recognize terms on a food label that indicate lipids in a product. Know an example of several compounds that can serve as emulsifiers. Of the following foods, which contains cholesterol: 2% milk, corn oil margarine, potato chips, babcock ice cream. What label terms are linked to hydrogenation of oils. Diglycerides and monoglycerides are both hydrophobic and hydrophilic- they can be emulsifiers.