Nutritional property, sweetness

Because composition and nutritional properties of the major food legumes and oilseeds have been reported in numerous technical journals and books (listed above), the section devoted to composition and chemistry highlights lesser-known but potentially important sources of plant protein that have not received the same attention. Some of these food crops have been cultivated for many years so that they are not "new" sources. Such crops as winged bean, sweet potato, tropical seeds, fruits and leaves, yams and cucurbits are potential sources of protein in areas where they are grown. These are discussed in greater detail in the remaining five chapters. 

The available information on the nutritional properties of individual DFA isomers is limited to those representatives that can be produced by biotechnological processes, that is compounds 1 (DFA III), 10 (DFA I), and 15 (DFA IV). While the potential of DFAs as functional foods was soon realized, the initial reports of otherwise relevant results on their nutritional properties were included only in patents or published in national Japanese journals which are not always accessible. In all cases they are rated as low-caloric sweeteners DAF III, for instance, has half the sweetness of sucrose and is chemically highly stable, with lower degradability and Maillard reactivity under acidic conditions than sucrose [93]. Anticariogenic and anti-tooth decaying effects have also been claimed. Moreover, these DFAs promote in vitro growth of bifidobacteria. 

Has been used for food and feed in both the eastern and western hemispheres. Its seed contain 30-40% protein and 17-23% fat, so, like soybeans, lupine is a high-protein seed as well as a potential oil source (Salunkhe et al, 1992). The fatty acid composition of Lupinus mutabilis is reported to be 1% myristate, 13% palmitate, 1% palmitoleate, 5% stearate, 42% oleate, 34% linoleate and 3% linolenate. The protein is rich in lysine and has good nutritional properties. Lupines contain bitter, toxic alkaloids that limit their appeal. Lupine seeds can be debittered by washing with water. There are sweet lupine varieties that are free of alkaloids, but these varieties contain much less oil. 

Sucrose occurs in different physical forms (crystalline, amorphous, and liquid). Sucrose is utilized primarily because of three functional properties (1) nutritional value, (2) sweetness, and (3) bulking ability, although it imparts many more functional properties that are listed in O Table 2. 

L-Alanine is produced at a level of 10 tons/month using this kind of high pressure column reactor system. L-Alanine is useful as an additive to both entheral and parenteral nutrition, being a food additive with a sweet taste and bacteriostatic properties [2]. 

The non-nutritive sweetening properties of the salts of certain aliphatic and alicyclic sulphamic acids are well known. DuBois235 considered that the sulphamic acid salt (215) of the dihydrochalcone (216) should be sweet. Known sulphamation methods of 217... 

Lactic acid is used in the jams, sweets, and drinks industries. This acid is the best acid to control the acidity and assure the transparency of brine in pickles. Calcium lactate can be used as a taste enhancer, as a baking processing aid, to proof the dough, as an inhibitor of decolorization of fruits and vegetables, as a gelatinization factor during pectins dehydration, or as an improver of the properties of milk powder or condensed milk. The ethyl esters of lactic acid can be used to enhance taste. Calcium lactate can be nsed in dietetic foods as weU as nutrition supplements (Table 13.4). 

Properties Colorless clear syrupy liq., no char, odor, sweet taste dens. > 1.285 ref index 1.455-1.465 (20 C) neutral pH Toxicoiogy TSCA listed Uses Nutritive sweetener in foods and pharmaceuticals sequestrant, humectant, texturizer in foods pharmaceutical vehicle Reguiatory FEMA GRAS FDA approved for intramuscular injectables, rectals, topicals NF,... 

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