Foods caloric value

HES containing 90% fmctose is used in low calorie or specialty foods because of its high sweetness and, therefore, reduced usage level and lower caloric value. Crystalline fmctose is essentially pure and used at a level that provides sweetness at a lower caloric level than other sweeteners (qv). Initial use was in diet and nutritious foods but appHcation has now been extended to many other food areas, such as powdered beverages, dry mix desserts, dairy products, and confections. 

Foods that yield in the range of 5-10 calories/g protein should be excellent dietary sources of protein. However, those that yield 50-100 or more calories/g protein should probably be used more where calories for energy are needed and supplemented with other protein sources. In many countries man has supplemented his diet with protein by the consumption of animal products and meat in order to eliminate this problem and balance the protein-caloric values. 

The resulting reduction in caloric value of browned or caramelized foods is of little significance for well-fed Americans. Loss of biologically available amino acids is of concern only for those consuming diets of marginal protein quality. 

Caloric values of foods (physiological fuel values) are enthalpies of combustion but with an opposite sign, (-AH ), and corrected for energy lost in urine (e.g., as urea) and feces. While enthalpies of combustion of foods are all negative, the caloric values are given as positive numbers. Caloric values for proteins are... 

Returning to the older assumption that the magnitude of AH might be an index of work obtainable, we note that T AS amounts to only a few kilojoules for most reactions. Therefore, if AH is large, as in the combustion of foodstuffs, it is not greatly different from AG for the same process. Therefore, we can justify use of the caloric value of a food as an approximate measure of the work obtainable from its metabolism in the body. 

The caloric value of alitame is 1.4 cal/g. JECFA have assigned an ADI of 0.1 rng/kg bw. The Committee on Toxicology (COT) ADI is 0.3 rng/kg bw. Alitame is currently permitted for food use in China and Australia. Submissions for approval have been made to the FDA. In Europe, a submission will be made to the EU Commission and also temporary approval will be sought in the United Kingdom via the Food Standards Agency (Koivistoinen, 2003). 

Foods differ in their energy value, which is usually expressed in kilocalories or kilojoules, with proteins and carbohydrates having less caloric value than fats (lipids). Fats... 

Any serious effort to lose weight usually leads to a study of the caloric values of foods. Where do the numbers quoted on food labels come from ... 

Food is "burned" in the body to yield H20, C02, and energy, just as natural gas or coal is burned in a furnace to yield the same products. In fact, the "caloric value" of a food is just the heat of reaction, AH0, for complete combustion of the food (minus a small correction factor). The value is the same whether the food is burned in the body or in a laboratory calorimeter. One gram of protein releases 17 kj (4 kcal), 1 g of carbohydrate releases 17 kj, and 1 g of fat releases 38 kj. As shown in Table 8.4, which gives the caloric value of some common foods, data are usually given in Calories (note the capital C), where 1 Cal = 1000 cal = 1 kcal = 4.184 kj. 

The numbers quoted in Table 8.4 are not very precise, and different reference sources often give different values. Part of the problem is that the source and variety of the food can cause large differences—an "apple," for instance, may be any one of over a hundred varieties and may come from practically any country on Earth. Perhaps even more important is that many foods—carbohydrates such as bread, in particular—contain a large but variable amount of water, which increases the mass of the food but adds no caloric value. 

Food Value Alcohol is metabolized rapidly and does not require digestion. It yields approximately 7 caL/g, and this energy cannot be stored. Although it has a high caloric value, it cannot be used as a food because it does not contain nutrients. Individuals who consume large volumes usually suffer from nutritional... 

Polyols are unique among simple carbohydrates in their low ability to be fermented. This characteristic enables them to impart sweetness to foods while exhibiting lower caloric values than other carbohydrates and reducing the formation of dental caries. Polyols are used in a variety of applications in foods, confections, pharmaceuticals and industrial uses. Rising demand for low- and reduced-calorie foods and confections that contribute to a reduction in dental caries has contributed to the growth of these starch-derived products. 

Fats and carbohydrates are the principal sources of energy in foods. Pure fat has a caloric value (heat of combustion) of 4080 kcal per pound, and pure carbohydrate (sugar) a caloric value of about 1860 kcal per pound. The caloric values of foods are obtained by use of a bomb calorimeter, just as was described above for fuels. The third main constituent of food, protein, is needed primarily for growth and for the repair of tissues. About 50 g of protein is the daily requirement for an adult of average size. Usually about twice this amount of protein is ingested. Tliis amount, 100 g, has a caloric value of only about 400 kcal, the heat of combustion of protein being about 2000 kcal per pound. Accordingly fat and carbohydrate must provide about 2600 kcal of the 3000 kcal required daily. 

From data given in this chapter and the following table of composition of foods, calculate the caloric value of the foods ... 

Results showed that jojoba oil is not fuUy hydrolyzed by the pancreatic lipase because of its structure. Weight gain data in rats showed that jojoba oil has a low-caloric value compared with com oil (67). There were problems associated with the consumption of jojoba oil. For instance, in rat feeding trials, anal leakage, depression, weakness, and death were observed when jojoba oil was fed at moderate-to-high doses (67). Animal studies with jojoba oil also showed that approximately 40% of the oil was absorbed (67), and therefore might serve as a low-calorie replacement for edible fats and oils in food use provided this compound was proven safe for food applications. Hence, possible applications of this oil are in control of obesity and calories. 

Edible fats and oils (lipids) are derived from plant, animal, and marine sources. Fats and oils differ in that fats are solids at normal room temperature whereas oils are liquids under similar conditions. Lipids are recognized as essential nutrients in both human and animal diets. They provide the most concentrated source of energy of any foods. The caloric value of lipids (9 kcal/g) exceeds twice that of proteins and carbohydrates (4 kcal/g). Lipids not only contribute to flavor, color, odor, and texture of foods, but also confer a feeling of satiety after eating. Lipids also act as carriers of fat-soluble vitamins, supply essential fatty acids, and increase the palatability of foods. Dietary fats are often categorized as visible or invisible ... 

The variation in the size and intake of food, the type of food, ethnicity, the caloric value, the fat content, the time gap between meals, and the intergastric volume can influence the physiological environment wherein the drug may And itself upon administration. All of these factors may result in alterations in the bioavailability of a given drug such as stimulation of biliary... 

Table 6-2 of Some Physical Constants Caloric Values of Food Components... 

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