Snack acidity

Sucrose polyesters, which are made by esterilying sucrose with long-chain fatty acids, have the physical properties of fat, but are resistant to digestive enzymes (40). Olestra, a sucrose polyester developed by Procter Gamble, was submitted for regulatory approval in May 1987. In order to faciUtate the approval process, Procter Gamble has since narrowed the scope of its food additive petition to include olestra s use only in savory and extmded snacks. 

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

Mr. Boughalem, whose hair brushes his collar, understands how to be casual without forfeiting the formalities that make a drink a cocktail and not a glass of punch. The Snack Bar s vodka, with a light twist of the taste of lemon (the restaurant infuses its own in a big picnic jar at the bar), strikes tart to grapefruit s sweeter acidity. Creme de framboise, a raspberry liqueur, is soured slightly by a mash of fresh raspberries. This is science, not kids in the kitchen. 

More severe conditions, 35 ml of 35% methanolic KOH added to 10 mL extract in EtOAc and shaken for 20 min at 50°C, are necessary for the total conversion of bixin, an ester of a carotenoid acid, to norbixin in snacks. Since saponification yields the norbixin salt (K or Na, depending on the alkali) that is soluble in the aqueous phase, the pH should be decreased to 3.5 or even lower to allow extraction of the protonated norbixin by EtOAc and diethyl ether. ... 

Camire (2002) showed that texturization does not seem to have a great effect on mineral retention and bioavailability. Others have reported increased retention of ascorbic acid in rice- and maize-based snacks (Hazell and Johnson, 1989 Plunkett and Ainsworth, 2007), increased iron diffusibility and absorption of iron-complexed protein (Poltronieri et al, 2000 Watzke, 1998), and no difference in iron and zinc absorption in human subjects fed textured bran-flour (Fairweather-Tait et al, 1989). 

Plunkett, A. and Ainsworth, P. (2007). The influence of barrel temperature and screw speed on the retention of L-ascorbic acid in an extruded rice based snack product. /. Food Eng. 78,1127-1133. 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

If you cannot brush your teeth after a sweet snack, try chewing sugar-free gum. Chewing gum stimulates the production of saliva, which is usually weakly alkaline. The saliva helps to neutralize acids on your teeth. Eating cheese for dessert also helps to neutralize acid, because cheese is basic. 

Trans fatty acids are produced during the commercial hydrogenation of plant oils (Chapter 11). Some margarines contain these fatty acids, as do some commercially prepared snack foods (e.g. biscnits, cookies, cakes, crisps, chips). In addition, bacteria in the rnmen of rnminants prodnce trans fatty acids, which are therefore present in dairy prodnce and meat. Trans fatty acids can be incorporated into the phospholipids of the plasma membrane of endothelial and other cells, resulting in damage to the membranes. Furthermore, these abnormal fatty acids can interfere in the production of thromboxanes, prostacyclins or leucotrienes and hence interfere in control of blood clotting, immune cell activity and inflammation (Chapter 11). 

No-calories fat substitutes, such as sucrose polyesters (Olestra), which are synthesized from sucrose and fatty acid methyl esters, have been widely studied and several snacks fried in this medium are available in the market place. This product has no calories since digestive enzymes are not able to break it down due to structural impairment. A major disadvantage that prevents a wide acceptance of this product is related to the gastrointestinal discomfort that may be caused to some individuals (Dobraszczyk et ah, 2006, p. 104). 

The brown products are much less intensely coloured when formed from less unsaturated lipids.156 The introduction of novel cultivars, such as SunOleic peanuts with only 3-6% linoleic acid, compared with the 30% of a traditional cultivar, such as Virginia, is therefore advantageous as regards the manufacture of, say, snacks, where a light colour is desirable. 

Cheese/hutter flavor. Pregastric lipases, have, been used for years to intensify flavor in Menzyme-modified cheese , and for an intensified butter flavor in lipolyzed butter. Generally the fatty acid residues that need to be split off (to generate the right flavor) are the short chain fatty acids, especially the C to C-jq acids typical of Italian cheeses. The butyric acids are produced from butterfat more specifically by newly developed lipases (really esterases) from Mucor meihei and a very new one, from Aspergillus oryzae, especially for cheddar cheese flavor development. The latter enzyme is marketed under the name Flavor Age (4). Flavors produced in this manner are used widely in cheese-flavored snack foods the value of the intensified cheese flavors is on the order of 50 million, but the. value of the enzymes employed is only about 2-3 million. 

Macadamia (Macadonia integrifolia, M. tetraphylla). The nuts are used as a snack food. They are rich in oil (60-70%), which is used in cosmetics and is available as a gourmet oil. It is characterized by its high level of monoene acids [total 80%, 16 1 16-23%, 18 1 55-65%, 20 1 l-3%] and is a convenient source of the... 

High-oleic sunflower oil is sprayed on cereals, crackers, and cookies to retain freshness and crispness. It is also used in the manufacture of non-dairy creamers, snack foods, and frozen desserts. Special properties of oleic acid make high-oleic sunflower oil a choice ingredient for cosmetic formulations. The AOM value of... 

Figure 3 indicates that there are several reactions that take place simultaneously in the fryer. Also, the degradation of product flavor is associated with oxidation and other reactions in the oil. Therefore, it is important to note that measurement of free fatty acid in the fryer oil does not necessarily represent the absolute quality of the oil. This is because the free fatty acid content in the fryer oil ranges from 0.25% to 0.40% for most snack food products. In many frying operations, a portion of the fryer oil is replaced by fresh oil when the free fatty acid level exceeds 0.35%. At this low level of free fatty acid, there is little correlation between the free fatty acid... 

It was mentioned earlier that the standard procedure in the snack food industry is to discard oil when the free fatty acid in the fryer oil reaches or exceeds 0.5%. The experimental oil contained 2% free fatty acids, and yet the product flavor was unaffected until the oil began to oxidize. 

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