NOTES ON CHAPTER 15 Food Analogs Substitute Ingredients

NOTES ON CHAPTER 15 Food Analogs: Substitute Ingredients

FUNCTIONS OF FOOD ANALOGS • Save money: soy bean instead of beef • Healthy options: lower fat and cholesterol • Improve the performance of foods: nondairy whipped topping lasts longer • Health reasons: artificial sweeteners for diabetics

PROS AND CONS OF FOOD ANALOGS • Some people think they are loaded with chemicals • Some think you can eat anything you want without restricting food intake • Keeps food prices down: vanilla

SUGAR SUBSTITUTES: MOST PEOPLE’S FAVORITE TASTE IS SWEET. SUGAR SUBSTITUTES HAVE HEALTH BENEFITS. • Saccharin • Aspartame • Acesulfame Potassium • Stevioside • Sucralose

SACCHARIN • Stable in a wide range of foods • Discovered in 1879 • Drawback: bitter aftertaste • Drawback: evidence that it caused bladder tumors in rats. Banned in 1977. • Brought back due to public outcry.

ASPARTAME • Most popular • Flavor is identical to sugar • In 1983, approved for use in carbonated drinks • 200 times sweeter than sugar • Drawback: not heat stable – often used in soda • Drawback: if used at home for baking, sweetness is undesirable • If taken in excess, can be toxic

ACESULFAME POTASSIUM • Approved in 1988. • Sweet as aspartame but stable at high temps- hot drinks • Slight aftertaste, 130 times sweeter than sugar • Can be used alone or with aspartame and saccharin

STEVIOSIDE • Extracted from leaves of a plant • 300 times sweeter than sugar • Stable at high temps and in acids. • Might have aftertaste

SUCRALOSE • Approved in 1995 • 4 to 800 times sweeter than sugar • cannot be digested • Very stable in processing, soluble in water

FAT SUBSTITUTES • Fat is linked to weight gain, heart attack, stroke and cancer • Food scientists have used starches, proteins and chemically altered fats to develop fat replacers

STARCH BASED FAT REPLACERS • Modified starches and gums used to replace fats. Mimic mouth feel of fat, lower in calories • Commonly used starches and gums are dextrins, pectin • Carrageenan, comes from red algae, is used in lowfat hamburgers. • Cellulose gel is used in many low calorie salad dressings. • Oatrim – developed in 1993 (manufactured food) • At home, can use applesauce, pureed prunes in cakes, muffins

PROTEIN BASED FAT REPLACERS • Simplesse is made using milk and egg proteins. • In 1989, Simplesse was approved to be used in frozen desserts, may and salad dressings • Body digests and absorbs Simplesse – a few calories • Simplesse can be used with heat but not suitable for frying

MANUFACTURED FATS • Olestra – 1996 - looks like fat, feels like fat, performs like fat • Can’t be broken down by body – passes through body undigested • Can cause diarrhea when consumed in large amounts

SALT SUBSTITUTES Potassium Choloride • Table salt is sodium chloride. Potassium chloride can be used in pace of table salt. • Good for heart patients – has a bad aftertaste

RED BOOK ACTIVITY • Read Chapter 24 • Answer questions 1 -13 pg 396 • Will be collected at end