FOOD 2010 Chapter Notes - Chapter 3: Dental Caries, Splenda, Phenylalanine

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

*sweeteners considered nutritive (provide some calories) or non-nutritive (provide no calories) *artificial sweeteners non-nutritive substances that provide the sweetening ability of sucrose but are metabolized differently and contribute fewer or no calories. *provide sweet taste and cooling sensation in the mouth w/o contributing to tooth decay. *not metabolized by the body so it"s excreted w/o contributing any calories. *composed of 2 amino acids, aspartic acid and phenylalanine. *intensely sweet (200 x sweeter than sucrose) amount added is low so no calories. *taken off the market (1977) when high doses were found to cause cancer but returned (sweet-n-low) *fat content reduced by decreasing amount of fat present or addition of water (dilute), or including fruit purees and non-fat yogurt. *cannot be used for frying but can withstand heat. *protein can be blended w/gums to form gels that are similar to fat. *cannot be used at high temperatures, protein coagulates and loses functionality. *contain some fatty acids found in regular food fats.