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Unformatted text preview: 26 c. fiber and gums-- polymers of sugars that are indigestible plant glues! Pectin, Agar, Xanthan III. Functions in foods A. Sweetness 1. nutritive = caloric= energy 2. non-nutritive = "low calorie" = little or no energy artificial sweeteners = synthetic (made in lab) + not found in nature 3. Intensity: Compound Common name Source Relative Sweetness Sucrose Table sugar cane, beets 1.0 Glucose Dextrose corn syrup 0.8 Glucose/ Honey same 1.25 Fructose "Fruit sugar" 1 to 1 "invert sugar" 27 Fructose levulose corn syrup 1.8 High Fructose Corn Syrup (HFCS) Saccharin many artificial 300 Aspartame Nutrasweet " 200 Acesulfame K Sunnette " 200 Sucralose Splenda “ 600 Miraculin none natural 1000-10,000 Sweetener 2000 none synthetic 10,000-20,000 4. Food use: Sweeteners and obesity? Check this out: http://books.google.com/books?id=vFUYelP6ht0C&pg=PA41&lpg=PA41&dq=p er+capita+consumption+of+sweeteners&source=web&ots=uBqysSeGA6&sig=Yc4Z4Afp6X- vUvz3P-Wpx3iXlN0&hl=en#PPA37,M1 Book “Sugars and Sweeteners” by Kretchmer and Hollenbeck ,...
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.
- Fall '11