|
Fat Substitute
A fat substitute is a food product with the same functions, stability, physical, and chemical characteristics as regular fat, with fewer Calories per gram than fat. They are utilized in the production of low fat and low calorie foods. Background Fat is present in most foods. It provides a unique texture, flavor, and aroma to the food it is found in. While fat is essential to life, it can be detrimental to health when consumed in excess of physiological requirements. High fat diets increase risk of heart disease, weight gain, and some cancers. High blood cholesterol is more prevalent in those that consume diets high in saturated fats, and it increases risk for coronary heart disease in those individuals. The use of fat substitutes in food products allows for maintenance of the food’s original quality characteristics without the associated risks of fat consumption. In the absence of energy-dense fat molecules, products utilizing fat substitutes are generally lower in calories than th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Product
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syneresis (chemistry)
Syneresis (also spelled 'synæresis' or 'synaeresis'), in chemistry, is the extraction or expulsion of a liquid from a gel, such as when serum drains from a contracting clot of blood. Another example of syneresis is the collection of whey on the surface of yogurt. Syneresis can also be observed when the amount of diluent in a swollen polymer exceeds the solubility limit as the temperature changes. A household example of this is the counterintuitive expulsion of water from dry gelatin when the temperature increases. Syneresis has also been proposed as the mechanism of formation for the amorphous silicate composing the frustule of diatoms. Examples In the processing of dairy milk, for example during cheese making, syneresis is the formation of the curd due to the sudden removal of the hydrophilic macropeptides, which causes an imbalance in intermolecular forces. Bonds between hydrophobic sites start to develop and are enforced by calcium bonds, which form as the water molecules ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laxative
Laxatives, purgatives, or aperients are substances that loosen stools and increase bowel movements. They are used to treat and prevent constipation. Laxatives vary as to how they work and the side effects they may have. Certain stimulant, lubricant and saline laxatives are used to evacuate the colon for rectal and bowel examinations, and may be supplemented by enemas under certain circumstances. Sufficiently high doses of laxatives may cause diarrhea. Some laxatives combine more than one active ingredient. Laxatives may be administered orally or rectally. Types Bulk-forming agents Bulk-forming laxatives, also known as roughage, are substances, such as fiber in food and hydrophilic agents in over-the-counter drugs, that add bulk and water to stools so that they can pass more easily through the intestines (lower part of the digestive tract). Properties * Site of action: small and large intestines * Onset of action: 12–72 hours * Examples: dietary fiber, Metamucil, Citru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guar Gum
Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder. Production and trade The guar bean is principally grown in India, Pakistan, the United States, Australia and Africa. India is the largest producer, accounting for nearly 80% of the world production. In India, Rajasthan, Gujarat, and Haryana are the main producing regions. The US has produced 4,600 to 14,000 tonnes of guar over the last 5 years. Texas acreage since 1999 has fluctuated from about 7,000 to 50,000 acres. The world production for guar gum and its derivatives is about 1.0 million tonnes. Non-food guar gum accounts for about 40% of the total demand. Properties Chemical composition Chemically, guar gum is an exo- polysacc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additive
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke (smoking), sugar (crystallization), etc. This allows for longer-lasting foods such as bacon, sweets or wines. With the advent of processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process, through packaging, or during storage or transport. Numbering To regulate these additives and inform consumers, each additive is assigned a unique number called an "E number", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the '' Codex Alimentarius'' Commission to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Drug Administration
The United States Food and Drug Administration (FDA or US FDA) is a List of United States federal agencies, federal agency of the United States Department of Health and Human Services, Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food safety, tobacco products, caffeine products, dietary supplements, Prescription drug, prescription and Over-the-counter drug, over-the-counter pharmaceutical drugs (medications), vaccines, biopharmaceuticals, blood transfusions, medical devices, electromagnetic radiation emitting devices (ERED), cosmetics, Animal feed, animal foods & feed and Veterinary medicine, veterinary products. The FDA's primary focus is enforcement of the Federal Food, Drug, and Cosmetic Act (FD&C), but the agency also enforces other laws, notably Section 361 of the Public Health Service Act, as well as associated regulations. Much of this regulatory-enforcement work is not d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polydextrose
Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the US FDA as well as Health Canada, . It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar. History Commercial manufacture of edible polydextrose originated with a process developed by Hans H. Rennhard of Pfizer, Inc. Rennhard began investigating the potential of polysaccharides as low-calorie replacements for sugar, fat, flour, and starch. In 1965, he created polydextrose, a polymer of dextrose, produced from the naturally occurring components: glucose, sorbitol, and citric acid. Commercial uses Polydextrose is commonly used as a replacement for sugar, starch, and fat in commerci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olestra
Olestra (also known by its brand name Olean) is a fat substitute that adds no calories to products. It has been used in the preparation of otherwise high-fat foods thereby lowering or eliminating their fat content. The Food and Drug Administration (FDA) originally approved olestra for use in the US as a replacement for fats and oils in prepackaged ready-to-eat snacks in 1996, concluding that such use "meets the safety standard for food additives, reasonable certainty of no harm". In the late 2000s, olestra lost its popularity due to supposed side effects and has been largely phased out, but products containing the ingredient can still be purchased at grocery stores in some countries. Commercialization Olestra was discovered accidentally by Procter & Gamble (P&G) researchers F. Mattson and R. Volpenhein in 1968 while researching fats that could be more easily digested by premature infants. In 1971, P&G met with the Food and Drug Administration (FDA) to examine what sort of testi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrageenan
Carrageenans or carrageenins ( ; ) are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds. Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. In recent years, carrageenans have emerged as a promising candidate in tissue engineering and regenerative medicine applications as they resemble native glycosaminoglycans (GAGs). They have been mainly used for tissue engineering, wound coverage and drug delivery. Carrageenans contain 15-40% ester-sulfate content, which makes them anionic polysaccharides. They can be mainly categorized into three different classes based on their sulfate content. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. The most well-known and most important red seaweed used for manufacturing the hy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kilocalories
The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of one kilogram of water by one degree Celsius (or one kelvin). The small calorie or gram calorie was defined as the amount of heat needed to cause the same increase in one gram of water. Thus, 1 large calorie is equal to 1000 small calories. In nutrition and food science, the term ''calorie'' and the symbol ''cal'' almost always refers to the large unit. It is generally used in publications and package labels to express the nutritional value, energy value of foods in per serving or per weight, recommended Dietary Reference Intake, dietary caloric intake, metabolic rates, etc. Some authors recommend the spelling ''Calorie'' and the symbol ''Cal'' (both with a capital C) to avoid confusion; however, this convention is often ignored. In physi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Dietetic Association
The Academy of Nutrition and Dietetics is a 501(c)(6) trade association in the United States. With over 112,000 members, the association claims to be the largest organization of food and nutrition professionals. It has registered dietitian nutritionists (RDNs), nutrition and dietetics technicians registered (NDTRs), and other dietetics professionals as members. Founded in 1917 as the American Dietetic Association, the organization officially changed its name to the Academy of Nutrition and Dietetics in 2012. According to the group's website, about 65% of its members are RDNs, and another 2% are NDTRs. The group's primary activities include providing testimony at hearings, lobbying the United States Congress and other governmental bodies, commenting on proposed regulations, and publishing statements on various topics pertaining to food and nutrition. The association is funded by a number of food multinationals, pharmaceutical companies, and food industry lobbying groups, such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Food And Drug Administration")
