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4.01 – Food Additives & Substitutions Vocab

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4.01 – Food Additives & Substitutions Vocab 4.01 – Food Additives & Substitutions Vocab Define these words in your notebook – you do not need to include this sheet in your notebook – just these words and definitions. Saccharin – Aspartame – Acesulfame K – Sucralose – Polyols – Bulking Agent – Simplesse – Olestra – Additives PowerPoint Notes Definition Two Classifications of Additives Intentional Incidental Additives are legally Two Functions of Additives allowed when: 1. 2. Approximately ____________ intentional food additives in _______ major groups. THIS IS A FOLDABLE! 12 Major Groups Preservatives Antioxidants Sequestrants Surface Active Agents Stabilizers and Thickeners Bleaching & Maturing Agents, Starch Modifiers Buffers, Acids, and Alkalies Food Colors Food Substitutes Nutritional additives Flavoring Agents Miscellaneous Additives Food Substitutes SUGAR SUBSTITUTES Food Substitutes Also known as – _____________ or _____________ substances. Typicalyl designed to reduce caloric content whilick mimicking functional properticesm, such as: - - - - FAT SUBSTITUTES SALT SUBSTITUTES Lab: Non-Nutritive Sweeteners or Sugar Substitutes Background Knowledge – Read then summarize in your own words. In the United States, five artificially derived sugar substitutes have been approved for use. They are saccharin, aspartame, sucralose, neotame and acesulfame potassium. These compounds are all high intensity sweeteners. There is ongoing controversy whether artificial sweeteners are health risks. Some studies show that some may cause disease in laboratory rats. There is also an herbal supplement, stevia, used as a sweetner. Controversy surrounds stevia's safety, although natural, and there is a battle over its approval as a sugar substitute. [ The majority of sugar substitutes approved for food use are artificially synthesized compounds. However, some natural sugar substitutes (in addition to stevia) are known, including sorbitol and xylitol, which are found in berries, fruit, vegetables and mushrooms. (Although natural, they may be produced synthetically in bulk food production, to lower production costs.) Still other natural substitutes are known but are yet to gain official approval for food use. Some non-sugar sweeteners are polyols, also known as "sugar alcohols." These are generally less sweet than sucrose, but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is 'fine-tuned' by mixing high intensity sweeteners. Equipment Procedure Disposable small cups 1 pitcher per group 1. Place the assigned sweetener into a pitcher. 2. Place 2 tea bags in a small saucepan with 2 cups of water. Supplies Bring the water to a boil over high heat. Allow to boil 60 Assigned Sweetener seconds. 2 Tea Bags 3. Pour hot tea over sweetener. Stir to allow sweetener to Saltine Crackers dissolve. 4. Add cold water to fill pitcher. Stir well. 5. Sample all the different teas. Have a cracker in between samples. 6. Complete data table. Data Table – Non-Nutritive Sweeteners or Sugar Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest. Aftertaste Cost per serving – Taste compared to compared to Comments & compared to sugar surgar (none is Thoughts sugar. Sweetener preferred) SUGAR – control Questions 1. Which sweetener did you prefer? 2. Which sweetener did the class prefer? 3. Which sweetener is used most often by you? 4. Rank the sweeteners by cost. Rank the sweeteners by class preference. Lab: Fat Substitutes Background Knowledge – Read then summarize in your own words. To help Americans moderate their dietary fat intake, advances in food science have allowed for the development of a wide variety of reduced-fat meat, dairy, and packaged food products. Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories: carbohydrate-, protein-, or fat-based. To begin, many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water, gums, and sugars. Other Fat Substitutes are made from proteins or fats. Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods. The ingredients that are used to replace fats depend on how the food product will be eaten or prepared. For example, not all fat substitute ingredients are heat stable. As such, the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix. Equipment & Supplies Procedure Small disposable cups Plastic Spoons 1. Start with the original version of a product. Sample and Potato Chips – with Olestra rate each. Regular Potato Chips 2. Rank each on a scale from 1-5 with 1 being the lowest and Regular Ice cream 5 being the highest. Low Fat Ice Cream Fat Free Ice Cream Data Table – Fat Substitues Overall Taste Aftertaste Consistency Appearance Opinion of Comments item Original Potato Chips Fat Free Chips Original Ice Cream Fat Free Ice Cream Lactose Free Ice Cream Questions 1. Which version of each sample did you like the best? Why? READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK) 4.02 – Government Regulations Vocab Define these words in your notebook – you do not need to include this sheet in your notebook – just these words and definitions. Ingredient – Food Additive – Intentional Food Additive – Incidental Food Additive – Margin of Safety – GRAS List – Controlled-Use Substance – Delaney Clause – Preservative – Antimicrobial Agent – Sulfite – Ester – Anticaking Agent – Humectant – Maturing and Bleaching Agent – pH Control Agent – Government Agencies PowerPoint Notes Food & Drug Administration 2 Key Government Agencies U.S. Department of Agriculture (FDA) (USDA) - - - Food Additive Approval Additive Guidelines Six Step Approval Process Other Concerns GRAS List and Delaney Clause GRAS List GRAS List Classifications -What does GRAS stand for: Class 1 -1958- Class 2 1969- Class 3 Class 4 - Class 5 The Delaney Clause Delaney Clause Controversy -Food, Drug, and Cosmetic Act Problem: -Delaney Clause, which is in the Food, Drug and Cosmetic Act, states: Possible Modification: The Delaney Clause Research Use the internet or the textbook to answer these questions. 1. What is the Delaney Clause? 2. What is the purpose of the Delaney Clause? 3. What are the pros of the Delaney Clause? 4. What are the cons of the Delaney Clause? 5. What is the GRAS list? 6. What is the purpose of the GRAS list? 7. What are the pros of the GRAS list? 8. What are the cons of the GRAS list? 9. Do you believe these additive regulations protect our food supply? Why or why not? Lab: GRAS List Equipment & Supplies Procedure 5 Convenience Foods Computers with Internet 1. Using the copy of the food label – highlight all ingredients that are found on the GRAS list. You will need to look these up. Data Table – Fat Substitues Number of ingredients found on food label Number of ingredients Thoughts? that are NOT on GRAS found of food label Comments? list AND you have never heard of Foods Questions 1. Were you surprised by the ingredients in these products? Explain. .
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