Wheat starch is derived from natural proteins and

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carbohydrates. Wheat starch is derived from natural proteins and plants as it acts as a thickener and stabilizer for the veggie dog. Q2: The 2 ingredient lists presented below are derived from a product consisting of a crème filling sandwiched between 2 cocoa cookie wafers. The 2 formulations represent different versions of the same type of product. Regular product : sugar, enriched wheat flour, palm oil, cocoa, high fructose corn syrup, baking soda, cornstarch, salt, soy lecithin (emulsifier), artificial flavour, chocolate. Reduced calorie product : Maltitol, enriched wheat flour, palm oil, polydextrose, cocoa, cornstarch, glycerin, milk protein concentrate, inulin, whey protein concentrate, soy lecithin (emulsifier), baking soda, salt, dextrose, artificial flavour, cellulose gum, chocolate, cream, acesulfame-K, sucralose. The two ingredients responsible for imparting flavour are Maltitol and Acesulfame-K: - Acesulfame-K: Acesulfame-K is a sugar substitute, but it gets sweet when used in very high concentrations. It is a type of caloric sweetener that does not leave an aftertaste. Commonly used in foods such as tabletop sweeteners, desserts, puddings, baked goods, soft drinks, candies and canned foods but does not contribute to tooth decay. - Maltitol: Maltitol belongs to polyols, a type of sugar alcohol. Maltitol is an artificial sweetener that can be used as a replacement for sugar. In relation to sugar, Maltitol is
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used for compacting and adding texture to food. In addition, it does not contribute to tooth decay because “it is resistant to the metabolism by oral bacteria which break down sugars and starches to release acids that may lead to cavities or erode tooth enamel” (Maltitol, 2015). The two ingredients responsible for imparting mouthfeel are Inulin and Cellulose gum: - Inulin: Inulin is found within the carbohydrates of vegetables, fruits, and whole grains. A creamy, fat-based mouthfeel is provided by high concentrations of inulin and in contrast, a viscous substance will be formed with low concentrations of inulin.
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  • Spring '14
  • Maltitol

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