o Grad student understood taste instead of test Noticed that it was sweet 600

O grad student understood taste instead of test

This preview shows page 32 - 35 out of 54 pages.

o Grad student understood "taste" instead of “test” Noticed that it was sweet. 600 times sweeter than sugar Non-caloric
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Now today, sucralose, known under the brand name of Splenda, is the number one sugar substitute ° ° Stevia Derived from a plant 300x sweeter than sugar 0 cals B/c it’s derived from a plant initially, it couldn’t be approved as a food additive, because it needed to be tested for safety o Initially it was sold as a dietary supplement, not additive Industry was not interested in testing it is because it came from natural sources, sources that could not be patented. Tests are expensive, so it was felt that is wasn't worth the cost. Today, actually, it is allowed as a food additive, and it is allowed as a sweetener, since 2008. There are different forms of the sweetener, of stevia, depending on what is added to the compound in the plant that is responsible for sweetness. o Truvia, it has been developed by Coca-Cola, and it contains the chemical in the plant that is responsible for the sweetness, Rebaudioside A Reb A as it's called, and it contains also the substance, erythritol, cellulose, & artificial flavor. o This same Rebaudioside A has been developed also by Pepsi- Cola but with dextrose instead of erythritol, cellulose & artificial flavor ° ° Nectresse Derived from natural fruit, the monk fruit. Contains a small amount of sugar and small amount of erythritol. 0 calories Relative sweetness is 300 ° ° Artificial sweeteners are important for people that can not metabolize sugar properly, people that suffer from diabetes. But in terms of the use for weight control, studies show that people compensate for artificial sweeteners used & eat/drink more b/c they think it’s okay & that they also develop a stronger craving for sugar You have to control your total caloric intake, and not depend on these artificial sweeteners.
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° Topic 7: Adverse Food Reactions ° Lesson 1 (Adverse Food Reactions I) : ° Concerns about GMOs, preservatives, sweeteners BUT what about naturally occurring bacteria? E. coli o Recalls happen with contaminated meat o This bacteria lives in the intestines of animals o Ruptured intestines from butchering animal for meat may contaminate meat with E. coli o Cooking it kills it, but eating contaminated food raw it can be lethal Steak tartare, spinach (fertilized w/ manure), unpasteurized apple juice Salmonella o in cantaloupes (more details later) Botulin o In bottled garlic stored in oil, & bottled carrot juice o One of the most toxic substances, o Produced by a particular anaerobic bacteria Bottled environments produce these conditions o Poisoning by botulin rarely happens, but it still does Mold o Can be spotted more frequently o Found in juice boxes, etc Ciguatera o Found in oysters & mussels Norwalk virus ° Alt.
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  • Spring '10
  • Multiple
  • E number, Food additive

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