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Sugar, Fat and Salt Substitutes What are Food Analogs •They are manufactured food products made to imitate a certain food with characteristics equal and/or superior to that food. They can also be called fabricated, structured, or texturized foods. Food Analogs • Pros • Offer greater advantages in shaping food supply • Provide benefits of low-fat, reduced-calorie options • Keep prices of other food products reasonable • Cons • Made from different chemicals not found in traditional foods • Cannot replace all traditional food in diet • Manufacturing can be expensive • Examples of Food Analogs • Sugar Substitutes • Fat Substitutes • Salt Substitutes Sugar Substitutes • Nonnutritive Sweeteners “Artificial Sweeteners” • They provide a sweet flavor with virtually no energy, no sugar, and no calories • Nutritive Sweeteners • Provide flavor and the nutritional benefits • Polyols are also known as sweet alcohols; group of low-calorie sweeteners Nonnutritive Sweeteners Description Times Sweeter than Sugar Saccharin Artificial sweetener used in a wide range of foods under extreme processing conditions x2,000 Aspartame A dipeptide made from the amino acids; aspartic acid and phenylalanine. “Most Common” x200 Acesfulfame Potassium An organic salt used as an artificial sweetener, stable in high temps. x130 Stevioside Natural Extract from leaves of the Stevia rebaudiana Bertoni plant. Stable in high temps and in acids x300 Sucralose A disaccharide made by Added chlorine atoms to sugar x600 Neotame Made up of amino acids L-aspartic acid and L-phenylalanine with a methyl and neohexyl group x7,000-13,000 Name Nutritive Sweeteners Polyols Times Sweeter than Sugar Food Sources They provide 1.5 to 3.0 kilocalories per gram compared to 4.0 for sugar Found naturally in apples, berries, and plums Sorbitol Mannitol Xylitol Maltitol Maltitiol Syrup Lactitol Erythritol Isomalt D tagatose Hydrogenated Starch Hydrolysates Fat Substitutes • Used starches, proteins and chemically altered fats to develop fat replacers • Examples: • Starch-Based Fat Replacers • Protein-Based Fat Replacers • Manufactures Fats Fat Substitutes Substitute Description Starch-Based Use a variety of modified starches and gums to replace fats. They mimic the mouth feel but are lower in calories than fat. Protein-Based Substitutes made from proteins. Particle sizes affect food texture; ex. smoothness and creaminess Manufactured Looks, feels and performs life fat Source Examples Vegetable gums, dextrins, maltodextrins, polydestrose and pectin •Oatrim : “Hydrolyzed oat flour” •Applesauce •Pureed prunes Milk and egg proteins •Simplesse •LITA •Trailblazer •Olestra •SALATRIM Salt Substitutes • Provides similar taste without negative health consequences • Because salt is a major source of sodium in the diet, health experts have created healthier methods to imitate salt Salt Substitutes Other Substitutes Advantages Disadvantages Potassium Chloride Heart patients on no-salt diets Slightly bitter aftertaste Herbs and Spices Provide flavor and salt alternatives You cannot assume seasonings act as a sodium-free substitutes Lab • Page 456; Experiment 15C • Assignments • Kitchen 1-Control • Kitchen 2-Variation 1 • Kitchen 3- Variation 2 • Kitchen 4- Variation 3 • Kitchen 5- Variation 4 • Kitchen 6- Variation 5
