So what is a calorie?
|
|
- Oswald Peters
- 6 years ago
- Views:
Transcription
1 Fat Replacers
2 So what is a calorie? The amount of heat needed to raise the temperature of 1 gram of water 1 degree C Boring Dave Barry: A calorie is a small unit developed by food scientists that describes how good a food tastes.the more calories, the better btt it tastest The better the food tastes, the more we eat, hence the searchfor macronutrient (fat) substitutes To make the problem self evident, you ve all seen the maps.
3 besity Trends* Among U.S. Adults BRFSS (Behavioral Risk Factor Surveillance System ), 1990, 1999, 2009 (*BMI 30, or about 30 lbs. overweight for 5 4 person) No Data <10% 10% 14 15% 19% 20% 24% 25% 29% 30%
4 No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1985 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
5 No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1986 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
6 No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1987 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
7 No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1988 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
8 No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1989 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
9 No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1990 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
10 besity Trends* Among U.S. Adults BRFSS, 1991 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14 15% 19%
11 besity Trends* Among U.S. Adults BRFSS, 1992 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
12 besity Trends* Among U.S. Adults BRFSS, 1993 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
13 besity Trends* Among U.S. Adults BRFSS, 1994 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
14 besity Trends* Among U.S. Adults BRFSS, 1995 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
15 besity Trends* Among U.S. Adults BRFSS, 1996 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
16 besity Trends* Among U.S. Adults BRFSS, 1997 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
17 besity Trends* Among U.S. Adults BRFSS, 1998 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
18 besity Trends* Among U.S. Adults BRFSS, 1999 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
19 besity Trends* Among U.S. Adults BRFSS, 2000 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
20 besity Trends* Among U.S. Adults BRFSS, 2001 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
21 besity Trends* Among U.S. Adults BRFSS, 2002 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
22 besity Trends* Among U.S. Adults BRFSS, 2003 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
23 besity Trends* Among U.S. Adults BRFSS, 2004 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
24 besity Trends* Among U.S. Adults BRFSS, 2005 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
25 besity Trends* Among U.S. Adults BRFSS, 2006 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
26 besity Trends* Among U.S. Adults BRFSS, 2007 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
27 besity Trends* Among U.S. Adults BRFSS, 2008 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
28 besity Trends* Among U.S. Adults BRFSS, 2009 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
29 Protein based fat replacers Simplesse A microparticulated whey protein concentrate also containing pectin and citric acid Process produces particles averaging 1 micron in diameter Diameter is critical to producing a creamy mouthfeel As a protein, it s applications are limited to cool or cold items such as cheese, yogurt, and frozen desserts Cannot be used in fried items Contributes 4 kcal/gram in replacement of fat (9kcal/gram)
30 Simplesse in low fat and no fat chocolate ice cream Work by Prindiville and coworkers [J Dairy Sci, 83: (2000)]
31 Sensory attributes Simplesse can be an adequate fat replacer in low fat ice cream
32 Fat based fat replacers lestra A long chain fatty acid ester of sucrose Provides fatty mouthfeel Heat stable and can be used for deep fat frying Since it s not digested or absorbed it does not contribute calories in the diet
33 lestra structure 6-8 sucrose hydroxyls are esterified in lestra These fatty acids typically have carbon atoms Probably it s most popular use is as a deep frying medium In the preparation of savory snacks (Lay s Light potato chips And Pringles Light potato t chips, for example)
34 Carbohydrate based fat replacers Fiber Source Food use Litesse Synthetic Cakes, cookies Xanthan Microbial Muffins, cakes, low fat sausages Maltodextrins Synthetic Muffins Carrageenan, alginate Seaweeds Low fat sausages Locust bean gum Seeds Low fat sausages Guar gum Seeds Cakes at fiber ats Light bologna and frankfurters atrim ats atmeal cookies Beta glucan ats Cookies Inulin Chicory, Jerusalem artichoke Cookies Avicel Cellulose Low fat cheese
35 What are these materials? Fiber MW (kda) Viscosity (cp, 1%) Forms gels? Litesse N Xanthan N Maltodextrins N Carrageenan With K + or Ca ++ Alginate With Ca ++ Locust bean gum N Guar gum N at fiber High solids atrim High solids Beta glucan High solids Inulin Low High solids Avicel Low N
36 How do they simulate the properties of fats and oils? They are medium to high molecular weight oligo and polysaccharides that interact well with water As such they control the structure and mobility of water This provides increased viscosity, lubricity, and sometimes gel forming properties to help simulate the mouthfeel of ft fats and oils
37 Litesse (polydextrose) Synthesized from glucose, sorbitol and citric acid by heating under vacuum 1 calorie/ gram
38 Carrageenans and alginates Carrageenans Alginates HCH H 2 C 2 C - H C - H - 3 S H H H H H H kappa-carrageenan H C - H C - HCH 2 H 2 C - 3 S C- H H S - H 3 iota-carrageenan Poly L guluronic acid segment of alginate C- H H H H -C -C H H Poly D mannuronic acid segment of alginate HCH 2-3 SCH 2 H H Not digested and/or used at such low levels that they do not contribute any calories H S 3 - lambda-carrageenan
39 Locust bean gum and guar gum Not digested and/or used at such low levels that they do not contribute any calories Guar gum regularly substituted with D galactosyl side chains, LBG irregularly substituted
40 Xanthan gum and Avicel (microcrystalline cellulose) Xanthan gum Avicel (microcrystalline cellulose) HCH 2 HCH 2 H H H CH 3 (C)CH 2 H H n M +- C H M +- C CH 2 H H 3 C C HH Not digested and/or used at such low levels Not digested and/or used at such low levels that they do not contribute any calories
41 Beta glucan and inulin Beta glucan Inulin Forms a crème/gel at high solids concentration (25%) These crème/gels contribute 1 calorie/gram and are generally substituted gram for gram in place of the fat
42 Litesse (polydextrose) as a fat replacer in Madeira cakes The typical Madeira cake has about 24% fat Somewhat similar to a pound cake In this study the butter was replaced at 0, 25, 50 and 75% levels with Litesse Fat aids in incorporation of air and tenderizes the cake A H Khalil, Plant Foods for Human Nutrition, 52: (1998)
43 Physical characteristics of cake Fat replacer (%) Volume (cm 3 ) Specific volume Height (cm) Compressibility (cm 3 /g) (mm x 10)
44 Batter characteristics Fat replacer (%) Property Specific gravity ph Viscosity (cp) x Decrease in specific gravity at 25 and 50% replacement indicates increased aeration of the batter which may improve texture Increase in viscosity with increasing fat replacer may contribute to maintaining aeration by forming stronger and more cohesive films
45 Sensory characteristics Employed a 9 point hedonic scale 8 panelists trained over 2 sessions Product was evaluated 24 hours after preparation Flavor increased at 25 and 50% compared to control but decreased at 75% Softness and eating quality were better than control at 25 and 50 % but not at 75% Conclusion: It is possible to replace up to 50% of the fat in these cakes to improve sensory characteristics and reduce fat (calories)
46 Xanthan as a fat replacer in muffins What makes a good fat replacer? (Glicksman, 1991) Thickening agent for lubricity and flow control Bulking agent to control adsorption/absorption onto tongue Microparticulate i to give the smoothness of fat No sugar added and no sugar added/low fat muffins were prepared Sucralose and maltodextrin (DE 3, DP 40) were used asthe sugar replacer Xanthan was used to replace fat H A Khouryieh, F M Aramouni, and T J Herald, J Food Qual, 28: (2005)
47 Muffin formula
48 Physical properties No sugar added/low fat muffin was compared to a commercial muffin to evaluate No sugar added/low fat muffin was compared to a commercial muffin to evaluate consumer acceptance
49 Texture profile analysis (TPA)
50 Texture profile analysis (TPA)
51 Sensory properties The no sugar added/low fat muffin compares very favorably to the commercial one
52 Nutritional analysis and labeling Control: 10.6 grams sugar per muffin No sugar added: 1 g sugar, 5 g fat per muffin No sugar added/low fat: 1 g sugar, 2 g fat per muffin Calorie reduction from fat per muffin: 27 calories Calorie reduction from sugar per muffin: 38.4 calories This muffin could be labeled no sugar added/low fat according to the Code of Federal Regulations
53 atrim in oatmeal cookies Authors used both atrim and avocado puree to replace fat in oatmeal cookies atrim is a mixture of beta glucans and amylodextrins atrim is dispersed at 25% in water under high shear and allowed to stand to form a crème Substitution of this crème (gram for gram) for fat produces an 8 calorie reduction for each gram of fat replaced 50% of the butter in the cookies was replaced with either the atrim crème or avocado puree B Wekkete and K P Navder, J Food Qual 31: (2008)
54 Physical properties
55 Typical texture analyzer plot TA XT Plus Texture Analyzer TA.XT Plus Texture Analyzer 5 kg load cell Three point bend test was performed
56 Texture data
57 Sensory data The only difference was in appearance. The avocado cookies had a smooth, rounded appearance and less surface cracking compared to the control and atrimcookies cookies. Apparentlythis this surface cracking is a desirable visual attribute.
58 Appearance differences Full fat Low fat
59 Conclusions Various fiber like carbohydrates can be used as fat replacers The quality of the final product varies from very good to not at all like the control Much work remains to be done What constitutes a good fat replacer? ne ingredient or multiple ingredients? Work in the sucrose replacer field suggest that multiple li l ingredients is the way to go Additional bonus: If fat can be removed and replaced with something which is also a prebiotic (as many of these fibers are), that would promote good gut health and possibly convert some of these foods into functional foods
6/22/2011. Fat Replacers. So what is a calorie?
Fat Replacers So what is a calorie? The amount of heat needed to raise the temperature of 1 gram of water 1 degree C Boring Dave Barry: A calorie is a small unit developed by food scientists that describes
More informationFood Science & Nutrition: Food Analogs
Food Science & Nutrition: Food Analogs Objectives Compare the performance of fat replacers to the performance of fat. Describe advantages and disadvantages of potassium chloride as a salt substitute. Review:
More informationMany plants use starch polysaccharides as a form of energy storage Two non starch polysaccharides used in much the same way are
Many plants use starch polysaccharides as a form of energy storage Two non starch polysaccharides used in much the same way are Inulin Konjac glucomannan Inulin is composed of beta D fructofuranosyl units
More informationTexturizing Solutions: Serving customers across categories
Texturizing Solutions: Serving customers across categories Starches Soy* Lecithin Hydrocolloids** FS Bakery Beverage Confectionery Convenience foods Dairy Fruit Infant and Baby food Meat Petfood native
More informationFat Replacers Leader's Guide
Fat Replacers Leader's Guide Note: This Leader's Guide is a comprehensive lesson plan to be utilized with HE 3-208, Fat Replacers. Pick and choose and revise what you can use in presenting your lesson.
More informationGellan Gum. Rm.1702, West Unit, No. 41, Donghai Xi Rd, Qingdao, China Post Code:
Gellan Gum Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar
More informationViStar Crema Clean label starch-based solution
Clean label starch-based solution The right starch-based solution for you Your products Our clean label starch-based solution is a clean label, high-performance thickener and stabilizer, produced by a
More informationGrain-Based Technologies to Reduce Food Energy Density. Elaine T. Champagn USDA AR Southern Regional Research Cent
Grain-Based Technologies to Reduce Food Energy Density Elaine T. Champagn George Inglett,, NCAUR Fred Shih & Kim Daigle, SRRC USDA AR Southern Regional Research Cent Challenges for Developing Foods with
More information5 Tips for Reducing Sugar in Bars & Baked Goods
5 Tips for Reducing Sugar in Bars & Baked Goods MELANIE GOULSON, MSC GENERAL MANAGER & PRINCIPAL SCIENTIST, MERLIN DEVELOPMENT ADJUNCT PROFESSOR, ST. CATHERINE UNIVERSITY October 23, 2018 Snacks and Sweets
More informationLocust Bean Gum as Fat Replacer in Broccoli. Jacqueline Vahle and Samantha Steed FN /22/2009
Locust Bean Gum as Fat Replacer in Broccoli and Cheddar Soup Jacqueline Vahle and Samantha Steed FN 453 11/22/2009 ABSTRACT The role of locust bean gum (Cesagum) in operating as a fat replacer was investigated
More informationAppendix. Nondigestible Carbohydrates: Structure and Sources
Appendix s: Structure and s A primer on carbohydrate structure Numbering System: Carbon molecules are numbered successively from the carbon group containing the aldehyde group (before cyclization) counterclockwise.
More informationDelivering the Diet Information Your Patient Needs. April 6, 2019 Lynda Hesse RD
Delivering the Diet Information Your Patient Needs April 6, 2019 Lynda Hesse RD Dietary Assessment Tools Dietary assessment help clinicians formulate an individualized treatment plan for patients Self
More informationNovel Functionalities of Mixed Polysaccharides. Dr Tim Foster
Novel Functionalities of Mixed Polysaccharides Dr Tim Foster Acknowledgements Mita Lad Rebecca Schofield Amir Abbaszadeh Charlie Winkworth-Smith John Mitchell Particulate Systems 25µm 50 µm Effect of Shear
More information2013 Technology Snapshot Presentation
Sophisticated Solutions for Simplified Labels October 29-30, 2013 Hyatt Lodge, Oak Brook, Illinois, USA 2013 Technology Snapshot Presentation Clean Label & Acacia Gum By: Nexira Clean Label & Acacia Gum
More informationReducing the calorie content of ingredients without compromising texture and flavour. Jenny Arthur, Head of Nutrition and Product Development
Reducing the calorie content of ingredients without compromising texture and flavour Jenny Arthur, Head of Nutrition and Product Development This document has been prepared solely for Food Matters Live
More informationHow is the European ingredient industry responding to the new health agenda? Technical challenges and solutions
How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions ELC Symposium, 21 November 2012 - Brussels Peter de Cock, Global Nutrition and Regulatory
More informationLipid-Based Fat Replacer in Cookies: The Effect On Taste and Texture. Meagan Moyer 20 November 2006 F&N 453 Individual Project Report
Lipid-Based Fat Replacer in Cookies: The Effect On and Meagan Moyer 20 November 2006 F&N 453 Individual Project Report Abstract Dietary fats are an important topic in today s American society. High fat
More informationChapter 2 Carbohydrates
216 Answer, K/A, page(s) Chapter 2 Carbohydrates K = knowledge question; A = application question True/False T K 34 1. Whenever carbohydrate is available to the body, the human brain depends exclusively
More informationNUTRITION AND YOU NUTRIENTS IN FOODS
NUTRITION AND YOU It has been said that nutrition is the cornerstone to diabetes management. There are some basic ideas about meal planning that you need to know to prevent diabetes-related complications.
More informationTopic 3.1 Nutrients. - Lipids are an essential part of the and are a part of cell in the body.
Name: Topic 3.1 Nutrients Date: IB SEHS 3.1.1. List the macronutrients and micronutrients Macronutrients: - lipid (fat) - carbohydrate - protein - water (says the book) Micronutrients: - vitamins - minerals
More informationExamining the nutritional consequences of substituting sugar and fat. Lindsey Bagley Tuesday 17 th November 2015
Examining the nutritional consequences of substituting sugar and fat Lindsey Bagley Tuesday 17 th November 2015 Presentation Nutritionally modified foods Consumer aspirations Focus on fat Focus on sugar
More informationFOOD TECHNOLOGY CARBOHYDRATES
FOOD TECHNOLOGY CARBOHYDRATES FORMULA FOR CARBOHYDRATES CxH2Oy Carbohydrates can be split up into: Sugars Non Sugars Monosaccharides Disaccharides Simple Polysaccharides Complex Polysaccharides Glucose
More informationOn Trend Ingredients: Polyols Properties, Labeling & Emerging Areas of Interest
On Trend Ingredients: Polyols Properties, Labeling & Emerging Areas of Interest Peter Jamieson Principal and Food Scientist Atlas Point Technical Services www.atlas point.com Obesity is still a concern
More informationFall Treat Day Nutritional Information
Fall Treat Day Nutritional Information September 21st - Great Value Vanilla Ice Cream Cups Ingredients: Cream, Milk, Buttermilk, Whey, Sugar, Corn Syrup, Skim Milk, Contains 1% or less of Natural Flavors,
More informationUnit 5L.4: Food. Know that humans require food as an energy source. Know that a balanced diet must contain proteins, fats,
Unit 5L.4: as an energy source Balanced diet Requirements for different lifestyles Science skills: Observing Classifying By the end of this unit you should: Know that humans require food as an energy source.
More informationReading 3.2 Why do different food molecules provide different amounts of energy?
Reading 3.2 Why do different food molecules provide different amounts of energy? Getting Started The following four items have carbohydrate, protein, and fat molecules. Honey has simple sugars. Rice has
More informationNatural Hydrocolloids Physicochemical Properties to Research Initiatives
Natural Hydrocolloids Physicochemical Properties to Research Initiatives Srinivas Janaswamy, PhD Whistler Center for Carbohydrate Research Department of Food Science Purdue University West Lafayette, IN
More informationCARBOHYDRATES. By: SHAMSUL AZAHARI ZAINAL BADARI Department of Resource Management And Consumer Studies Faculty of Human Ecology UPM
CARBOHYDRATES By: SHAMSUL AZAHARI ZAINAL BADARI Department of Resource Management And Consumer Studies Faculty of Human Ecology UPM OBJECTIVES OF THE LECTURE By the end of this lecture, student can: Define
More informationUlrick&Short. Technical Briefing Replacing Milk Solids. starches flours fibres proteins. Technically the Best
Ulrick&Short Technically the Best Technical Briefing Replacing Milk Solids starches flours fibres proteins Ulrick&Short Technically the Best Replacing Milk Solids Milk solids are what is left after all
More informationFROZEN DRINKS DATA Marylou's News, Inc.
FROZEN RED BULL INFUSION Original Red Bull FROZEN RED BULL INFUSION Sugar Free Red Bull SCREAMER VANILLA FROSTYLOU Carbonated Water, Sucrose, Glucose, Citric Acid, Taurine, Sodium Citrate, Magnesium Carbonate,
More informationCarbohydrate Overview
Carbohydrate Overview What is a carbohydrate? Monosaccharides and Disaccharides Polysaccharides How does eating a carb become a part of you? Why do you need carbohydrates? How much do you need? Low carb
More informationCarbohydrates and Weight Loss
Carbohydrates and Weight Loss A Macronutrient Our Body Uses for Energy Provides energy for the body to function properly by every cell in the body, even the brain. Carbohydrate: Calories of Macronutrients:
More informationLIFESTYLE MANAGEMENT
HEART HEALTH LIFESTYLE MANAGEMENT NUTRITION FOR MEN WITH PROSTATE CANCER TURKEY & BULGUR STUFFED PEPPERS Serves 5. Ready in 60 minutes. Recipe credit: www.ellicsrkitchen.ca Nutrition Facts Serving Size
More informationBariatric Surgery. Step 2 Diet. General guidelines
Bariatric Surgery Step 2 Diet The Step 2 Diet consists of full liquids and blended or puréed solids. The portions are very small to help prevent vomiting. These small high protein meals will help your
More informationTechnical considerations for sugar reduction. Rachel Gwinn, Product Development Scientist, Campden BRI
Technical considerations for sugar reduction Rachel Gwinn, Product Development Scientist, Campden BRI Why reduce sugar? Government targets e.g. SACN report, sugar tax Pressure from lobby groups & media
More informationWhat is shelf life extension?
Pushing the Boundaries of Freshness Through Hurdle Technology David Guilley Guilfoyle Group Manager, Bakery/Fats & Oils DuPont Nutrition & Health What is shelf life extension? Shelf life extension is the
More informationSENSE THE DIFFERENCE. Product Overview Brenntag Food & Nutrition UK & Ireland.
SENSE THE DIFFERENCE Product Overview UK & Ireland www.brenntag.com/food-nutrition 2 SENSE THE DIFFERENCE BRENNTAG FOOD & NUTRITION WE UNDERSTAND THE IMPORTANCE OF STRIKING THE RIGHT BALANCE, FROM A PRODUCT
More informationWHY DO WE NEED FOOD? FOOD AND DIET
WHY DO WE NEED FOOD? FOOD AND DIET Food gives us the energy required for chemical reaction to keep us alive Energy also required for many activities and to maintain body temperature Food also gives us
More informationTop 10 Protein Sources for Vegetarians
Top 10 Protein Sources for Vegetarians Proteins are the building blocks of life. They are one of the building blocks of body tissue, and even work as a fuel source for proper development of the body. When
More informationWhat is Dietary Fiber and how do you select the appropriate method?
DIETARY FIBER What is Dietary Fiber and how do you select the appropriate method? Explore: Evolution: Definition of Dietary Fiber What Dietary Fiber means Today Methods of Analysis in AOAC Early, Interim
More informationBeverage Guidelines: 1 up to 3 Years
Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free
More informationFiber and Healthy Hearts
Fiber and Healthy Hearts Fiber is a carbohydrate that our bodies do not digest. This means it provides no calories. Fiber goes through our digestive tract mostly unchanged, which provides health benefits
More informationKnow Your Numbers Handouts
Calculating Your Body Mass Index (BMI) 1. Write down your weight in pounds (example: 190) 2. Multiply that number by 703 (190 x 703 = 133,570) 3. Multiply your height in inches by itself ( 70 x 70 = 4,900)
More informationBe a Food Label Detective!
Be a Food Label Detective! Elyse Kontra Kara Kelly Total Fat Type of fat is more important than total fat Limit total fat intake to 25-35% of your total calories Fat-free Caloriefree http://www.diabetes.org/food-and-fitness/food/what-can-ieat/taking-a-closer-look-at-labels.html
More informationBehaviors of Polysaccharide Solution, Dispersions and Gels
Behaviors of Polysaccharide Solution, Dispersions and Gels O Gums--Food functions Gums can control or determine the texture of many food products Gums--General functions Thickening All gums do this to
More informationThe ongoing challenge of sugar reformulation. Professor Julian M Cooper
The ongoing challenge of sugar reformulation Professor Julian M Cooper Sugar in Foods & the Reformulation Challenge 1. What are Sugars? 2. Functionality of Sugars 3. How can the functionality be replaced?
More informationCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
A23G COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF Confectionery products, chocolate, cocoa products, chewing
More informationGums--Food functions. Gums--General functions. Behaviors of Polysaccharide Solution, Dispersions and Gels
Behaviors of Polysaccharide Solution, Dispersions and Gels Gums--Food functions Gums can control or determine the texture of many food products Gums--General functions Thickening All gums do this to some
More informationALL RIGHTS RESERVED MEDICAL DISCLAIMER
ALL RIGHTS RESERVED Unless otherwise indicated, all materials on these pages are copyrighted by HYMS. All rights reserved. No part of these pages or inserts, either text or images, may be used for any
More informationCitri-Fi Clean Label Solution
Citri-Fi Clean Label Solution Topics Market Review Fiberstar and Citri-Fi Review Clean Label Citri-Fi Portfolio Technical Review Commercial Successes Recap/Summary Contact Information Questions/Answers
More informationSugar Reformulation What are the options for alternative sweeteners?
Sugar Reformulation What are the options for alternative sweeteners? Carole Bingley September 2015 Customer Focused, Science Driven, Results Led RSSL We provide science and technology outsourcing services
More informationTRUTH: On average, Canadians consume 11% of energy from added sugars, and consumption has been declining
Uncover the truth about sugar: consumption Myth: Canadians are eating more and more sugar TRUTH: On average, Canadians consume 11% of energy from added sugars, and consumption has been declining Three
More informationFAT SUBSTITUTES: A SYSTEMATIC REVIEW
FAT SUBSTITUTES: A SYSTEMATIC REVIEW N.D.SOLANKE Research Scholar, Shri. JJT University, Rajasthan E-mail: solanke.nikhil@gmail.com G.P.DESHMUKH Research Scholar, Shri. JJT University, Rajasthan. P.A.PAWAR
More informationAMENDMENT NO: 1 TO SLS 183: 2013 SPECIFICATION FOR CARBONATED BEVERAGES (THIRD REVISION)
Amendment No: 1 Approved on 2017-12-04 to SLS 183: 2013 AMENDMENT NO: 1 TO SLS 183: 2013 SPECIFICATION FOR CARBONATED BEVERAGES (THIRD REVISION) EXPLANATORY NOTE This amendment is issued after a decision
More informationYouth4Health Project. Student Food Knowledge Survey
Youth4Health Project Student Food Knowledge Survey Student ID Date Instructions: Please mark your response. 1. Are you a boy or girl? Boy Girl 2. What is your race? Caucasian (White) African American Hispanic
More informationTrois-Rivières, January 5, 2009 Subject: Invitation to tender for a new frozen dessert
THE CASE STUDY To whom it may concern, Trois-Rivières, January 5, 2009 Subject: Invitation to tender for a new frozen dessert I am pleased to outline a development project aimed at marketing a new range
More information30.1 Organization of the Human Body
30.1 Organization of the Human Body Organization of the Body The levels of organization in the body include cells, tissues, organs, and organ systems. At each level of organization, these parts of the
More informationFats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform,
FATS Fats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform, toluene, methanol Assignment Oil and Water Fats
More informationGive yourself 4 points for every (a) answer, 3 points for every (b),
218 THE DIABETES RESET Diabetes Reset Target Strategy Quiz: What Should You Be Focusing On? Give yourself 4 points for every (a) answer, 3 points for every (b), 2 points for every (c), and 1 point for
More informationThe eating habits of Canadians are changing
THE CASE STUDY The eating habits of Canadians are changing OTTAWA (CP) A survey conducted by Maison Tendance for Health Canada reveals that four out of five Canadians are more careful about food choices.
More informationAPPLE OATS CHIA COOKIES
Baking APPLE OATS CHIA COOKIES omega-3 13% chia great taste high in protein and fiber all chia nutrients in a healthy snack Sweet apple oats Chia cookies snack application with: BENEFITS ADDED TO END-PRODUCT:
More informationNEW IN 2019 BOLD. YOU. lean. clean. protein.
NEW IN 2019 Be Be BOLD. YOU. lean. clean. protein. BiPro BOLD is a cold-filtered 100% protein isolate designed to increase daily intake of natural, healthy protein without sacrificing taste or product
More informationALIGNING MENUS: 2010 DIETARY GUIDELINES FOR AMERICANS
ALIGNING MENUS: FOR AMERICANS Child and Adult Care Food Program Illinois State Board of Education Nutrition and Wellness Programs August 2013 ALIGNING MENUS WITH Institute of Medicine Recommendations:
More informationABLE TO READ THE LABEL?
ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/
More informationWILLPOWDER SHIPS VIA FEDEX GROUND MON FRI NO REFUSALS / NO RETURNS DAMAGE CLAIMS MUST BE FILED WITHIN 48 HOURS
Willpowder Willpowderis is a careful selection of new kitchen staples developed by renowned chef Will Goldfarb. Goldfarb has traveled the globe working with top chefs in the restaurant world, including
More informationGlobal trends in ingredients for processed meat. Jesper Kampp Danisco
Global trends in ingredients for processed meat Jesper Kampp Danisco World tour of ingredients 2 Ingredient trends in Europe E number concern No definition of Natural Strong GMO concern Focus on removal
More informationDecoding Food Labels. Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012
Decoding Food Labels Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012 What We ll Cover Basic anatomy of a food label Most common traps on a food label Strategies to cut through
More information1. Fat is considered a nutrient. (true or false) 2. A pre-game meal for a school-age athlete should consist of foods that are high in fat.
1. Fat is considered a nutrient. (true or false) 2. A pre-game meal for a school-age athlete should consist of foods that are high in fat. (true or false) 3. The food guide pyramid puts foods into major
More informationTO BE RESCINDED 2
ACTION: Final DATE: 08/22/2016 9:11 AM TO BE RESCINDED 173-4-05.2 Therapeutic and modified meals. Before a provider may offer a therapeutic or modified meal, the provider shall determine the need, feasibility,
More informationLecture 3. Nutrition
Lecture 3 Nutrition, Part 1 1 Nutrition 1.Macronutrients a. Water b. Carbohydrates c. Proteins d. Fats 2.Micronutrients a. Minerals b. Vitamins 2 1 Why is Nutrition Important? Your food choices each day
More informationFats & Fatty Acids. Answer part 2: 810 Cal 9 Cal/g = 90 g of fat (see above: each gram of fat provies 9 Cal)
Fats & Fatty Acids Function of Fats Store energy (typically stored in the form of triglyceride fat molecules, shown on next page) Burn for energy (energy content is 9 Cal/g) Fatty acids are components
More informationBridges to the Future Transitional Care Program. Nutrition
Bridges to the Future Transitional Care Program Nutrition Fueling Your Body Face the Facts: Junk food is NOT good fuel! Navigating Food Choices: What types of foods are unhealthy? What problems can people
More informationDietary Fibre for a Healthy Diet
Dietary Fibre for a Healthy Diet Herbacel Classic Herbacel Classic Plus Herbacel AQ Plus Herbapekt LV Before the industrial revolution the main function of food was to serve as man s primary source of
More informationNutrition for the heart. Geoffrey Axiak Nutritionist
Nutrition for the heart Geoffrey Axiak Nutritionist The Food Pyramid Dairy 2-3 servings Vegetables 3-5 servings Breads/Grains 6-11 servings Fats & Oils Use Sparingly Proteins 2-3 servings Fruits 2-4 servings
More informationBakery - Talerico-Martin
Bakery - Talerico-Martin Serving Size Calories NUTRITION GUIDE (Based on U.S. formulations as of date of posting) Almond Crescent 1 crescent 580 315 35.0 11 0 60 650 58 0 21 10 Apple Fritter I fritter
More informationB. Element - each different kind of atom is a different element 1. Examples: C = carbon H = hydrogen
I. Chemistry study of what substances are made of and how they change and combine Structural Formula A. Atom fundamental unit of matter 1. Subatomic particles: n o = neutron p + = proton e - = electron
More informationFigure: 11.1 Working of Emulsifier
Paper No.: 13 Paper Title: FOOD ADDITIVES Module 11: Emulsifiers for the food industry 11.1 Introduction Emulsifiers are additives that allow normally immiscible liquids, such as oil and water, to form
More informationFood Solutions. Solutions Designed for Meat Products
Food Solutions Solutions Designed for Meat Products Dow Food Solutions offers a broad range of ingredients for the meat market. Our ingredients help improve the texture, bite and succulence of meat products
More informationHealth Benefits of Prebiotic Dietary Fiber
Health Benefits of Prebiotic Dietary Fiber JENNIFER ERICKSON, PhD, RD Objectives Provide some background on dietary fiber To define the term "prebiotic dietary fiber" To discuss potential health effects
More informationNutrition Standards for all Foods Sold in School
Competitive Foods Smart Snacks Nutrition Standards for all Foods Sold in School Part of the Healthy Hungry Free Kids Act Effective July 1, 2014 in Schools Improving the nutrition of ALL foods sold in school
More informationInstructions for 3 Day Diet Analysis for Nutrition 219
Name Instructions for 3 Day Diet Analysis for Nutrition 219 1. Keep a record of everything you eat and drink for 3 days. Be specific. Was it white or wheat bread, 1% or 2% milk, 1 cup or 1½ cups, did you
More informationMaple Oatmeal. with Brown Sugar. NET WT 19.0 OZ (540g) Serving Suggestion DAIRY
Maple Oatmeal with Brown Sugar Serving Suggestion NET WT 19.0 OZ (540g) DAIRY Maple Oatmeal with Brown Sugar POUCH MAKES 6 PREPARED CUPS Nutrition Facts Serving Size 1.5 cups (135g) Servings Per Container
More informationAlabama Department of Education Nutrition Policies
Alabama Department of Education Nutrition Policies On July 12, 2005, the Alabama State Board of Education passed sweeping changes directed at improving the health and well being of the students in our
More informationFecal Fat Test Diet Preparation
Fecal Fat Test Diet Preparation Purpose Malabsorption is a medical condition that means fat in the diet (and also proteins, carbohydrates, minerals, and vitamins) may not be absorbed properly. Absorption
More informationDefining Real Food BY EMILY ZWILLING
Defining Real Food BY EMILY ZWILLING Macronutrients Macronutrients are substances needed for growth, metabolism, and for body functions. The main function of macronutrients is to provide energy, counted
More informationSugar Functionality & the Challenge of Reformulation. Professor Julian M Cooper
Sugar Functionality & the Challenge of Reformulation Professor Julian M Cooper 2016 Sugar Functionality & Reformulation Challenge 1. What is Sugar? 2. Sugar functionality 3. How can the functionality be
More information1 What Are the Different Food Groups?
1 What Are the Different Food Groups? 1. Match the food items below to where they are found in the supermarket. The first one has been done for you. Food item Section Oil Meat Fruits and vegetables Grains
More informationHow has the ingredient industry responded to the demands of society? A brief history.
How has the ingredient industry responded to the demands of society? A brief history. Dr. Volker Heinz German Institute of Food Technologies (DIL) ELC Symposium Meeting the EU's nutrition and health goals:
More informationNutritional Guidelines for Roux-en-Y and Duodenal Switch Gastric Restrictive Procedures. Phase III Regular Consistency
Nutritional Guidelines for Roux-en-Y and Duodenal Switch Gastric Restrictive Procedures Phase III Regular Consistency The University of Chicago Hospitals Center for the Surgical Treatment of Obesity (March
More informationServing Size (4.5g) (4.5g) (4.5g) (5g) (5g) Servings per container
Prafeuille Chocolat "Strawberry" Prafeuille Chocolat "Caramel" Prafeuille Chocolat "White Milk" Pure Chocolate "white" Pure Chocolate "Colombia Bitter" N u t r i t i o n F a c t s Serving Size (4.5g) (4.5g)
More informationUnderstanding Ingredients. Fats and Oils
Understanding Ingredients Fats and Oils Topics Types of Fats and Oils Structures of Fats and Oils Nutritive Value of Fats and Oils Choice and Storage of Fats and Oils Uses of Fats and Oils in Cooking /
More informationA common sense approach to taking control of your diet
Welcome Wellness Warriors! Carbohydrate Counting: A common sense approach to taking control of your diet Today we will discuss The different food groups and how they affect blood sugar Which foods increase
More informationHealthy Food and Beverage Policy Position Statement Policy Catered Meals Employee Snack Food and Beverages Meetings, Functions and Events
Healthy Food and Beverage Policy Position Statement Healthy eating and drinking are fundamental to good health, helping individuals feel and handle stress better, achieve optimal work performance and have
More informationNutrition Facts Serving Size 2 1/2 oz (71 g) Servings Per Container 6
Carrot Bundts, Dollop 1/2 Dozen Calories 240 Calories from Fat 120 Total Fat 13g 20% Sodium 180mg 8% Total Carbohydrate 30g 10% Dietary Fiber 0g 0% Sugars 20g Protein 3g 5% Vitamin A 10% PRESERVATIVE,
More information3.9 Carbohydrates. Provide building materials and energy storage. Are molecules that contain carbon, hydrogen and oxygen in a 1:2:1 ratio
3.9 Carbohydrates Provide building materials and energy storage Are molecules that contain carbon, hydrogen and oxygen in a 1:2:1 ratio Are of two main types Simple carbohydrates Complex carbohydrates
More informationNutrition Facts Serving Size (92g) Servings Per Bar 1
2:1 Almond Caramel Crunch Serving Size (92g) Calories 360 Calories from Fat 130 Total Fat 14g 25 % Saturated Fat 9g 45% Cholesterol 5mg 2 % Sodium 140mg 6% Total Carbohydrate 30g 10% Dietary Fiber 8g 31%
More informationLow Fat Diet. For a regular healthy diet, it is recommended that of the total calories eaten, no more than 30% should come from fat.
Low Fat Diet For a regular healthy diet, it is recommended that of the total calories eaten, no more than 30% should come from fat. Some dietary fat is needed for good health. Fats supply energy and essential
More informationCoach on Call. Please give me a call if you have more questions about this or other topics.
Coach on Call It was great to talk with you. Thank you for your interest in learning about the fats you eat. I hope you find this tip sheet helpful. Please give me a call if you have more questions about
More informationNutrition: Class Content, Student Questions. Fall 2011
Nutrition: Class Content, Student Questions Fall 2011 Nutrients Nutrients are substances the body needs to live Humans need six nutrients Three contain energy (calories) Three do not contain energy Energy-Containing
More information