FST100bLecturesTaste

FST100bLecturesTaste - FST 100B Food Properties Texture -...

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Unformatted text preview: FST 100B Food Properties Texture - Taste Understanding Strategies and Outcomes Food: A Systems Approach Inputs Agricultural Commodities Processes Food Industrial Manufacturing Outputs Food Products Traditional System Drivers Crop productivity Safety Composition Functionality Safety Cost Stability Organoleptic Expectation Nutrition Cost Convenience Delight Nutrition Regulations System Variables Crop Selection Agricultural Management Commodity Composition Separation Mixing Time Temperature Pressure Consumer Expectations Consumer Assets Consumer Knowledge Evolution of Food: An Example Pre 20 th Century Fats were obtained from Animal Products Highly Valued Very Expensive Available only to the very RICH Fat Structure Crystal networks provide distinctive structure, texture, mouthfeel, stability, flavor release, latent heat of melting Structures are the result of long chain fully saturated triglycerides Heertje 88 Butter and Fat Spreads Spreadible solids 3-D network of annealed crystals fractures at yield stress Crystals re-anneal after flow Heertje Early 20 th Century Science: Hydrogenation Add Hydrogen gas to double bonds Fats can be made from Vegetable Oils Highly Valued Cheap Available to Everyone Cooking fats heat transfer Large molecules do not evaporate Can be heated to high temperatures Late 20 th Century: Fast Food Industry Cook Food Fast Commodities that can be adapted to Fast food are encouraged Costs decrease Increasing proportion of daily diets Fats and Oils Fat (animal fat solid) and oils (plant lipids, liquid) contribute critical texture / mouthfeel and flavor release properties to food. Bulking Agents Bulking agents are used as caloric and functional alternatives to sucrose in confections, frozen desserts, and baked goods Cellulose Maltodextrins Polydextrose Polyols (sorbitol, mannitol, maltitol) Fat Substitutes, Replacers and Mimetics Properties that must be considered with replacement Texture/mouthfeel Flavor release Stability Fat Substitutes, Replacers and Mimetics Fat replacers Hydrocolloids Gums Starches Oatrim (Conagra) Fat mimetics Simplesse (NutraSweet) Fat Substitutes, Replacers and Mimetics Fat substitutes Sucrose polyester-Olestra (Proctor & Gamble) Liquid waxes, Jojoba Modified triglycerides: Caprenin (Proctor & Gamble) - Behenic acid-C 22 fatty acid 5 kcal/g (vs.9) Salatrim (Nabisco - Pfizer) Olestra is a calorie-free cooking oil made from soybean and cottonseed oil and sugar Extra fatty acids make it too large to be...
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This note was uploaded on 04/06/2011 for the course FST 100B taught by Professor Germain during the Spring '08 term at UC Davis.

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FST100bLecturesTaste - FST 100B Food Properties Texture -...

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