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Discuss their roles in the reduced calorie

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calorie product. Discuss their roles in the reduced calorie formulation in comparison with ingredients performing the same function in the regular formulation. Two of the ingredients responsible for imparting flavour in the reduced calorie version are: malti- tol and acesulfame-K. These two sugar substitutes are replacing sugar and high-fructose corn syrup in the regular formulation. Maltitol is a chemically reduced alcohol sugar so that it is less sweet than regular sugar. It is labeled as ‘sugar free’ because it does not contribute to tooth decay. Maltitol has a sweetness rating of 68, in comparison to sucroses value of 100. Acesulfame-K is used to compensate for the lost sweetness in food by using reduced sugar
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alcohols such as maltitol. Acesulfame-K is considered a high-intensity sweetener, approximately 200x sweetener than sucrose. Since they are so sweet, less product is require to reach the same flavour, therefore reducing the caloric content. Some might question why all the sugar is not re- placed with acesulfame-K instead of a combination of ingredients. This is because many high-in- tensity sweetness do not provide functions as sugar such as bulking, mouthfeel and other charac- teristics (Parker & Pace, 2017). Acesulfame-K helps products retain sweetness when baked (which is the case for the product in question) and retain sweetness over time, thereby increasing the shelf life of foods. Acesulfame-K has been marked safe for consumption and does not have any side effects (Int’l Food Information Council Foundation, 1998). Maltitol results in some peo- ple experiencing side effects after consumption such as stomach pains, gas, and diarrhea (Butler, 2016). Artificial sweeteners are controversial in the medical world and no fully conclusive stud- ies have a verdict. Many artificial sweeteners are approved by food inspections agencies, but consumers should research and use their own discretion when reading study results. Two of the ingredients responsible for imparting a creamy mouthful in the reduced calorie ver- sion are inulin and cellulose. These additives are used to maintain an enjoyable eating experience on a lower calorie count. Cellulose is added as a fat replacer to help reduce the fat intake, there- fore reducing the calories. Cellulose is also a texturizing agent that helps to thicken substances and improve texture. Its is a polysaccharide of glucose that is indigestible to humans and is there- fore a major component of dietary fibre. Cellulose in part replaced the palm oil used in the regu- lar version, as it can mimic oil and increase viscosity of food (Parker & Pace, 2017). Inulin is an- other common food additive used for texture and is used to provide extra fibre. The dietary fibre inulin provides is non digestible therefore it contributes to a reduced calorie value. The fibre con-
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