Lesson 3-Fat and sugar substitutes-Sensory-23

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Lesson 3 Fat Substitutes Sugar substitutes & Sensory Perception of Foods This Photo by Unknown Author is licensed under CC BY-SA-NC
Lesson objectives compare and contrast the different types of fat replacers and alternative sweeteners used in foods. discuss the role that sensory parameters play in our selection and perceptions of food
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Why use fat substitutes? ⚫ Lesson 1… ⚫ Consumer trends - demand foods with less fat , less calories and overall healthier . ⚫ health problems- over eating & obesity, sedentary lifestyle
TYPES OF FAT SUBSTITUTES 1. Protein based 2. Carbohydrate based 3. Fat based
HEATED Egg white Protein based -Simplesse ® Ice cream, yogurt, cheese spread, salad dressings, margarine, mayonnaise, coffee creamer, soups and sauces. • Protein is partially coagulated by heat • create a micro-dispersion : micro-particulation • spheres of protein & water are very small (0.1-0.2 microns)
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Fat substitute: Protein based – e.g. Simplesse ® ◼ soy, milk (whey) or egg white protein ◼ dispersion perceived as a fluid w/creaminess & richness of fat ❑ tiny particles are below the size limit that we can feel with our tongue ❑ 1.3 Cal/g
Question: What is an acceptable common name for "Simplesse" when it is used as an ingredient of a food? Answer: The common name of Simplesse for use in the list of ingredients of a food depends on the form of Simplesse used in the final product. If the Simplesse is made from egg white and milk protein , then the common name must appear in the list of ingredients as "egg and milk protein". The trade name "Simplesse" may appear in brackets following "egg and milk protein". (An earlier suggested common name "microparticulated protein" is no longer required and there is no triggering of nutrition labelling.) If Simplesse is actually " whey protein concentrate ", it may be described as either " whey protein concentrate " or " modified milk ingredient " (section B.01.010 (3) (b) item 7.1, of the Food and Drug Regulations ) in the list of ingredients. In either case, the trade name "Simplesse" may appear in brackets following it. (09/MA/90; 20/MR/92; 06/NO/92; MA 25/94.)"
• carbohydrate sources : corn, potato, wheat & tapioca • cellulose, starch, gums, maltodextrins and fibre • smooth mouthfeel and bland flavour • Maltrin is fully digestible: 4 Cal/g (fat = 9 Cal/g) • Other carbohydrate-based fat replacers available range from non-digestible to partially digestible ( 0-2 Cal/g ) • eg. Avicel, Betatrim Fat substitute : Carbohydrate based – e.g. Maltrin ® Margarine, salad dressings, frozen desserts, frostings, processed meat.
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❖ Also known as Olestra ❖ Approved in USA in 1996 Not Approved in Canada! ❖ Olestra can withstand high temperatures (e.g. frying) ❖ Rich taste and creamy texture of ordinary fat WHY? ❖ made primarily from fat Fat substitute Fat based – Sucrose Polyester , e.g. Olean ®
❖ Triglycerides are broken down in the body by specific digestive enzymes ( lipases ) 1 2 3 Digestive enzyme Triglyceride Lesson 2: Fat is made of triglycerides (3 FA + glycerol…)
1 2 3 Digestive enzyme Olestra: ⧫ Instead of 3 FA chains attached to glycerol, there are 6-8 Fatty Acid chains attached to a SUCROSE molecule: sucrose polyester Triglyceride 7 1 3 2 4 5 6 Olestra: sucrose + FA Sucrose polyester Not metabolized & not absorbed by the body: contributes 0 Cal/g
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Fat based – e.g. Olean ® / Olestra Large portions of olestra snacks: ◦ Abdominal cramping or changes in stool consistency (similar to consumption of high- fiber diets) Not digested/absorbed – thus fat-soluble vitamins consumed at the same time are also not absorbed ◦ Must mention that vitamins A, D, E and K have been added
“… because of olestra's physical properties, fat- soluble nutrients present in olestra-containing foods or other foods in the GI tract at the same time as olestra can partition into olestra and pass through the GI tract without being absorbed by the body. Therefore, FDA required the addition of fat-soluble vitamins A, D, E, and K, to savory snacks containing olestra to compensate for any inhibition of absorption by olestra …” http://www.accessdata.fda.gov/scripts/fdcc/?set=GRASNotices&sort=GRN_No&order=DESC&startrow= 1&type=basic&search=olestra Fat based – e.g. Olean ® / Olestra
Warning requirement lifted in 2003 Lost popularity
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New kid on the block Esterified Propoxylated Glycerol (EPG)
SWEETENERS (Sugar substitutes)
Sweeteners and Sweetening agents “Food and drug regulation (FDR)defines: “sweetener " " means a food additive that is used to impart a sweet taste to food [Ref: Marketing Authorization for Food Additives that May Be Used as Sweeteners]. Examples of food additives that may be used as sweeteners include aspartame, maltitol and sorbitol. " Sweetening agent " includes any food for which a standard is provided in Division 18, but does not include those food additives listed in the tables to Division 16 [B.01.001, FDR]. Examples of sweetening agents include white and brown table sugar, molasses and honey.” http://www.inspection.gc.ca/food/labelling/food-labelling-for- industry/sweeteners/eng/1387749708758/1387750396304?chap=1
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Why do we use Sweeteners? ⚫ Sweeteners ( Sugar substitutes ) intended for ⚫ those with diabetes ⚫ individuals concerned with high caloric intake ⚫ reducing the risk of tooth decay (cavities)
◼ non-caloric (not metabolized by the body: 0 Cal/g ) e.g. Acesulfame potassium (K), sucralose or ◼ “ non-nutritive ” or low-calorie contribute < 4 Cal/g but due to high sweetness → trace amount used e.g. Aspartame SWEETENERS (Sugar substitutes)
Non-caloric sweeteners e.g. Acesulfame Potassium (K) ◼ Discovered in 1967:Sunett , Sweetone ◼ 200 times sweeter than sucrose ◼ Heat stable ◼ No contribution to cavities ◼ Not metabolized by the body ( 0 Cal/g ) ◼ ADI of 15 mg/kg of body weight.
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Non-caloric sweeteners e.g . Sucralose or Splenda ◼ discovered in 1976 ◼ a chlorinated molecule ❑ 3 hydroxyl groups (OH) of the sucrose molecule are replaced by chlorine ( Cl ) ◼ 600x sweeter than sucrose ◼ glucose or insulin levels
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Non-caloric sweeteners e.g . Sucralose or Splenda ◼ Heat stable ◼ Not metabolized by the human body ( 0 Cal/g ) ◼ ADI: 9 mg/kg body weight per day ◼ no effect in carbohydrate metabolism ❑ No increase -blood glucose or insulin levels !
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Low-calorie sweeteners e.g. Aspartame ◼ Discovered by accident in 1965 (James Schlatter) ◼ Made up ◼ 2 amino acids: phenylalanine & aspartic acid ◼ & methanol ◼ 180-220x sweeter than sucrose
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Low-calorie sweeteners e.g. Aspartame ◼ 4 Cal/g ( due to high Sweetness only use small amount required ) ◼ No increase in blood glucose or insulin levels ◼ ADI: 40 mg/kg body weight per day ◼ Phenylketonuria (PKU) ◼ Degrades at high temperatures & overtime ❑ can not be used on baked goods ❑ DKP - best before date necessary on products !
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Low-calorie sweeteners e.g. Neotame ◼ Made of 2 amino acids: ⚫ phenylalanine & aspartic acid ⚫ No problem for people with Phenylketonuria (PKU) ◼ 7000 sweeter than sucrose
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Low-calorie sweeteners e.g. Neotame ◼ 4 Cal/g ( due to high Sweetness only use small amount required ) ◼ No increase in blood glucose or insulin levels ◼ ADI: 2 mg/kg body weight per day (18 mg/day in US) ◼ Relatively heat stable
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Aspartame Neotame Do you see any thing interesting from comparing the structure ?
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Low-calorie sweeteners e.g. sugar alcohols ◼ Sorbitol, mannitol, xylitol … ◼ naturally in many fruits ❑ less sweet than sucrose ◼ Cooling sensation ◼ Do not promote dental cavies ◼ No major increase - blood glucose or insulin levels ❑ slow absorption… laxative effect (threshold 20 - 40 g/day) ◼ Partially digested= 1.5 -3 Cal/g
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Sugar alcohols Chemical Structure Sugars ◦ CH 2 OH-CO-(CHOH) n -CH 2 OH ◦ CHO-(CHOH) n -CH2OH Sugar alcohol ◦ CH 2 OH-(CHOH) n -CH 2 OH
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Table-top sweeteners Allowed in Canada aspartame, acesulfame-K, sucralose cyclamate, saccharin Banned in 1970 Allowed only in pharmaceuticals Reinstated in 2014 as approved sweetener Also permitted as sweeteners in foods
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Advantame http://www.hc-sc.gc.ca/fn-an/securit/addit/list/9-sweetener- edulcorant-eng.php https://www.canada.ca/en/health-canada/services/food- nutrition/public-involvement-partnerships/proposal-use-new- food-additive-advantame-sweetener-certain-unstandardized- foods-including-certain-beverages/document.html Is it considered a nutritive or non-nutritive sweetener? Is it allowed in Canada? What is its sweetness compared to Sucrose?
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Stevia http://www.hc-sc.gc.ca/fn-an/securit/addit/sweeten-edulcor/index-eng.php Go to the above link and answer these questions: What is Stevia? What is the status of using Stevia in Canada?
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Terms to remember- Fat and Sugar Substitute Simplesse microparticulation Maltrin Olean/Olestra sucrose polyester sweetener vs. sweetening agent Alternative sweeteners (eg Aspartame,…) PKU and DKP Sugar alcohols ( e.g. Sorbitol,….)
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SENSORY PERCEPTION OF FOODS
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Let’s go shopping
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Food quality detectable by our senses: 1. Appearance factors 2. Textural factors 3. Flavour factors SENSORY PERCEPTION OF FOODS
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SENSORY PERCEPTION OF FOODS (1) Appearance ❖ Colour, ❖ Size, ❖ Shape, ❖ Gloss, ❖ Consistency, ❖ Presence of defects ❖ ……..
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◼ Purple coloured jello cube ◼ What flavour would you expect to taste? ◼ Would you be surprised or be able to identify lemon SENSORY PERCEPTION OF FOODS (1) Appearance
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non-biased perception of flavour ⚫ blindfolds Or ⚫ sensory testing facilities with special lighting (red light)
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Texture testing How do you test for texture?
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SENSORY PERCEPTION OF FOODS (2) Texture
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fat-soluble & volatile aroma compounds • interact w/receptors in the nose receptors in the olfactory region SENSORY PERCEPTION OF FOODS (3) Flavour ❑ Flavour – comprises both taste and smell why food seems bland when we have a cold? -water-soluble substances -interact with sensory receptors on the tongue - Detected in the mouth-tongue
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Why does food seem bland when we have a cold? ❑ “ flavour test” ◼ taste food with/without aroma ❑ do a “taste test” ◼ compare the sweetness of sugar placed near the tip vs sides of your tongue ◼ or try to note the location of your tongue that sense the bitterness of coffee or beer
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The Basic Taste Sensations ◼ Basic tastes – sweet, salty, sour, bitter ◼ A 5 th sensation – umami Old and controversial tongue map
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Sweet Taste mono & disaccharides some amino acids, peptides eg. aspartame synthetic sweeteners eg. saccharin, cyclamate others – chloroform, lead acetate!
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Salty Taste K-chloride (used as a salt substitute) gives a bitter as well as salty taste Na- sulphate – bitter, only slightly salty Ca- chloride – very bitter cesium chloride – sweet! only sodium chloride = true salty taste
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Sour Taste e.g. vinegar (acetic acid) others – citric, tartaric, malic, lactic, fumaric and phosphoric acids. protonated (H + ), organic & inorganic acids
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Bitter Taste some salts (Na- sulphate, Ca- chloride) amino acids and peptides (eg. sharpness, bitterness of aged Cheddar cheese) . ◼ typically alkaloids e.g. caffeine in coffee & tea or theobromine in chocolate
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the fifth taste – Umami (Savoury) In 1908, Professor K. Ikeda working with Kombu seaweed , ◦ found a “ new taste ” to be present Extracted crystals of Glutamic Acid- Glutamate Glutamate- distinctive taste , ◦ different from Sweet, Sour, Bitter and Salty: ◦ " umami "
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Glutamate Content of Foods Free glutamate (mg/100 g) Human milk 22 Beef 33 Chicken 44 Potatoes 102 Tomatoes 140 Broccoli 176 Soy sauce 1090 Parmesan cheese 1200 Roquefort cheese 1280
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the fifth taste – Umami Savoury Some flavour enhancers or potentiators → umami Torula yeast, autolyzed yeast extract, hydrolyzed protein, yeast extract MSG (monosodium glutamate) – meaty & vegetable flavours 5’ -nucleotides – meaty flavours
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Flavour Enhancers/Potentiators/Modifiers ◦ modify or enhance intensity or quality of taste of another substance eg . MSG, 5’ - nucleotides… - umami eg. maltol – modifies flavours of high carbohydrate foods, beverages. e.g miracle fruit
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Other mouth/tongue sensations Astringency ◦ More of a "physical" sensation described as puckering in the mouth; attributed to tannins or polyphenols of high molecular weight. (e.g. black tea) Pungency ◦ Sensation of "spicy heat" in the oral cavity. chili peppers. Coolness ◦ Various sugar alcohols such as xylitol and sorbitol or compounds such as menthol (e.g chewing gum)
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Sensory testing
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Terms to remember-Sensory appearance flavour aroma volatile taste receptors shearing tensile strength compression cutting umami monosodium glutamate (MSG) astringency pungency coolness
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