Ch 15 Food Science: Food Analogs: substitute ingredients

The main difference between ice cream containing natural vanilla flavoring from vanilla beans versus artificial vanilla flavoring is ____.

• cost

• nutritional value

• texture

• All of the above

Which artificial sweetener is not heat stable in its original form?

• A. Acesulfame K

• B. Aspartame

• C. Saccharin

• D. Sucralose

Which artificial sweetener has a bitter aftertaste at higher concentrations?

• Acesulfame K

• Aspartame

• Saccharin

• Sucralose

Which artificial sweetener should not be used by people who cannot digest the amino acid phenylalanine?

• Acesulfame K

• Aspartame

• Saccharin

• Sucralose

Which artificial sweetener is a sugar that cannot be digested?

• A. Acesulfame K.

• B. Aspartame.

• C. Saccharin.

• D. Sucralose.

Which of the following is classified as a nutritive sweetener?

• A. Acesulfame K.

• B. Carrageenan.

• C. Mannitol.

• D. Saccharin.

Which of the following is a disadvantage of polyols?

• A. They have less sweetening power than sucrose.

• B. They provide no kilocalories.

• C. They cause allergic reactions in many people.

• D. They promote tooth decay.

A disadvantage of starch- and protein-based fat replacers is ____.

• they are lower in calories

• they reduce the water-soluble vitamins available

• they release flavor compounds all at once

• All of the above.

Brazzien is ____.

• found in a vine plant with grapelike fruit

• a sweet protein

• heat and pH stable

• All of the above.

Artificial sweeteners are combined with bulking agents in food to ____.

• remove the texture

• provide the mouthfeel of sugar

• thin out the consistency

• All of the above.