Low calorie products

Nufrifional bars confaining cold-extruded whey have been developed (Joseph et ah, 1995). Extrusion was conducted at 37 °C to produce a low-calorie product with high nutrient value. A weaning food was obfained by extending WPC, WPI, or a-LA with taro flour, which is derived from a tropical root tuber (Onwulata et ah, 2002). The extrudates were pulverized, made into powders, and rehydrated into pastes. WPI coblended extrudates produced the best consistency. 

Sweeteners can be roughly divided into two groups bulk and intense sweeteners. Prodolliet (1996) and Gloria (2000) reviewed thoroughly the analysis and properties of intense sweeteners acesulfame-K, alitame, cyclamate, aspartame, glycyrrhizin, neohesperidin DC, saccharin, stevioside, sucralose and thaumatin. They are generally used in low calorie products such as diet... 

Sweeteners are widely used in the food, beverage, confectionery, and pharmaceutical industries throughout the world. Because of high consumer demand and acceptance of low-calorie products, the market for artificially sweetened foods has increased significantly and will continue to grow (2,4,7). 

Aspartame is 200 times sweeter than sugar and leaves no unpleasant aftertaste. It is now found in most diet drinks and many other low-calorie products. One disadvantage of aspartame is that it... 

Fatibello-Filho, O., M. D. Capelato, and S. A. Calafatti. 1995. Biamperometric titration and flow injection determination of cyclamate in low-calorie products. Analyst 120 2407-2412. 

Fatibello-Fiho, O., I. C. Vieira, S. A. Calafatti, and N. S. M. Curi. 1996. Biamperometric titration of cyclamate of low-calorie products using a selectable voltage source. An. Assoc. Bras. Qutm. 45 131-137. 

Capitan-Vallvey, L. F., M. Valencia, and E. A. Nicolas. 2004. Flow-through spectrophotometric sensor for the determination of saccharin in low-calorie products. Food Addit. Contam. 21 32-41. 

Papaya latex lipase (Carica papaya) Synthesis of low-calorie products Gandhi and Mukherjee (2001a)... 

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. 

Microcrystalline ceUuloses ate marketed under the trade name Avicel. The physical characteristics of microcrystalline ceUuloses differ markedly from those of the original ceUulose. The ftee-flowiag powders have particle sizes as smaU as 0.2—10 p.m. Avicel ceUuloses coated with xanthan gum, guar gum, or carboxy-methylceUulose to modify and stabilize their properties are also available. The Avicel products are promoted for use ia low calorie whipped toppiags andiciags andia fat-reduced salad dressiags and frozen desserts (see Fat substitutes). 

Aspartame is a low-calorie sweetener used in many foods and drinks. Because it is between 160 and 200 times sweeter than sugar, only very small amounts are needed to sweeten a product. A typical 12-ounce low-calorie soft drink will have 180 milligrams of aspartame in it. 

In 1993, the di-D-fructose dianhydrides were summarized as being of little, if any, commercial importance. 73 However, a search of the literature reveals an appreciable number of patents issued since 1989 for the manufacture of these compounds. These include enzymic methods for the production of individual dianhydrides (Ref. 130) or methods of production of mixtures using anhydrous HF or pyridinium poly(hydrogen fluoride) (see Ref. 131). Most cite the di-D-fructose dianhydrides as low-calorie sweetening agents (Ref. 132), and some claim anti-cariogenic properties (Refs. 132 and 133). 

Abstract Aspartame (Apt), Acesulfame-K (Ace-K) and Saccharin (Sac), low-calorie, high-potency artificial sweeteners are currently used in carbonated beverages, dietary food and drinks. Their increased apphcation in food and drink products has given a new impetus to develop fast and accurate methods for their determination. Absorption spectra of Apt, Ace-K and Sac strongly overlap. Therefore a direct determination of these analytes in ternary mixture is impossible without a separation step. In order to overcome this difficulty partial least squares (PLS) method has been proposed. 

Lactose has a sweetish taste, and is used extensively in the pharmaceutical industry. It is the second most widely used compound and is employed as a diluent, filler or binder in tablets, capsules and other oral product forms, a-lactose is used for the production of lactitol, which is present in diabetic products, low calorie sweeteners and slimming products. As lactose is only 30 per cent as sweet as sugar it is used as a sugar supplement, and also in food and confectionery. It is used in infant milk formulas. 

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