FOOD SCI 120 Study Guide - Final Guide: High Fructose Corn Syrup, Corn Starch, Xylose Isomerase

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

Document Summary

Examples: red meats, poultry, fish, eggs, milk and milk products. Beef and milk: be able to recognize terms on a food label that indicate sweeteners in a product (both natural and artificial) Nutritive sweeteners: sucrose, fructose, glucose, galactose, maltose, lactose, starch, Mannitol, sorbitol, xylitol, saccharine, acesulfame k, aspartame, sucralose. Be able to categorize carbohydrate terms on a food label as digestible or indigestible: be able to recognize terms on a food label that indicate lipids in a product. Saturated fat, trans fat, soy oil, peanut oil, canola oil, linoleic acid, linolenic acid, etc. Bridging water and oil mixtures together and stabilizing them. Made from corn starch, isn"t really high in fructose. Composed of equal parts of glucose and fructose like table sugar. Provides sweetness and enhances browning of baked goods. Dietary fiber: cellulose, pectins, gums (indigestible-providing no calories) Starch (digestible-providing 4 cal/gram) examples: monoglycerides and diglycerides.