This preview shows page 1. Sign up to view the full content.
Unformatted text preview: glucose to a sweeter fructose and thus high fructose corn syrup is made. 5. Name 4 characteristics of an ideal synthetic sweetener. The ideal synthetic sweetener must be heat resistant, have the sweet tasting quality, no bitter after taste and it is non-caloric so it is not absorbed into the body or metabolized. 6. Name 4 synthetic sweeteners. For each, name a property that gives it either an advantage or disadvantage in food processing. Aspartame (NutraSweet) – it is 200x sweeter than regular sugar but it is unstable when heated so it could not be used for cooking. Acesulfame-K – it has no strong aftertaste and it is heat stable so it can be used for cooking Saccharin – it has a bitter aftertaste Cyclamate – discontinued because there was a link found to bladder cancer in rats...
View Full Document
This note was uploaded on 03/02/2010 for the course FOOD-SCI 150 taught by Professor Levin during the Spring '09 term at UMass (Amherst).
- Spring '09