Splenda For my topic I choose Splenda which was discovered in 1976 and approved in Canada in 1991. The U.S. Food and Drug Administration (FDA) approved Splenda as a non-nutritive sweetener in 1998 and as a general-purpose sweetener in 1999. It is now approved in more than 80 countries and is used worldwide in over 4,000 commercial products such as no-sugar added fruit, diet soft drinks, and reduced-sugar juices. Splenda is a mixture of dextrose, malt dextrin, and sucralose. Ten grams of
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Splenda WK2 iLab Michelle Hooper SCI 228 – Nutrition, Health & Wellness July 20, 2012 Splenda History Splenda was born by mistake. In 1975, a young Indian scientist and chemist named Shashikant Phadnis was working on an insecticide at Queen Elizabeth College in London. He was working with his colleague another scientist named Leslie Hough. While working on a compound that mixed sulfuryl chloride and a sugar solution produced a violent reaction that looked like powder.
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I chose to do some research on Splenda. According to splenda.com the discovery of Splenda as a sweetener was somewhat of an accident. One of the young scientist misheard the request to “test” it as a request to “taste” it. (splenda.com) Splenda comes from a compound made from sugar called sucralose. Splenda was discovered in 1976 and approved in Canada in 1991. The U.S. Food and Drug Administration (FDA) approved Splenda as a non-nutritive sweetener in 1998 and as a general-purpose sweetener
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individuals in The United States is on a low-carb diet, many companies have started to use Splenda in their products, rather than actual sugar. This sweetener has substituted sugar even in the norms of foods and beverages. Like such in sports drinks, breakfast bars, frozen goods, and sweets (Company, 1998). This product has great taste, and extremely strong chemical bonds which make it a great use for baking. Splenda was discovered in the year of 1976 by Tate and Lyle and researchers in carbohydrate chemistry
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Chemical Composition Acids that give protons to you through sour patch kids are Tartaric and citric acid. Physical Properties Sour Patch kids are shaped like colorful little men. They are soft with a white coating of invert sugar and sour sugar. They are sour on the outside but sweet on the inside. The Candy comes in Blue, red, purple, green, orange, and yellow. 35 degrees Celsius or 95 degrees Fahrenheit Ingredients & Manufacture Sour Patch ingredients include… Sugar Invert sugar Corn syrup
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Week Two iLab Grading Rubric The Use of Sweeteners and the Rise in Obesity The week two iLab will challenge you, as it has to do with sweeteners and obesity. Current research has shown that there may be a relationship between the consumption of sweeteners and the rise in obesity so, this will be an opportunity to examine that facts and develop an position. Scenario/Summary: Please select one of the following sweeteners: 1. Sugar (sucrose) 2. Fructose 3. High Fructose Corn Syrup
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individuals are doing this very thing, only they have absolutely no idea they are consuming this toxic substance. In fact, this very same substance is claimed to actually being healthy for you. It is hidden inside a small yellow packet, with a large label “Splenda”, the best selling artificial sweetener in America. This substance has been proven to have an extensive amount of dangerous side-effects. Not only
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Low Carb Dilemma Fitter Snacker has built its business on selling healthy, nutritious snacks. The recent low-carb craze has started to impact Fitter Snacker’s sales. While sales have not yet declined, they have been flat over the past year. The Fitter Snacker R&D team has been working on the development of the NRG-C bar, a healthy low carb snack bar. Brandon Williams, Fitter Snacker’s CEO, convened a meeting of the company’s leadership to make a decision on whether to proceed with test marketing
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Let the Glycemic Gourmet help you grocery shop! BREADS 100% Whole Wheat Bread High Fiber Crisp breads (e.g. Ryvita) (stone ground) Whole Wheat Hamburger Buns (small) Whole Wheat Tortillas (small) Whole Wheat Pitas CEREALS Oatmeal (old-fashioned steel-cut oats) Mushrooms Spinach (fresh or frozen) Peas (fresh or frozen) Zucchini Cucumber Green Beans Asparagus DAIRY Skim Milk Whole Eggs (and/or Liquid Egg Soft Margarine (light, nonhydrogenated) Whites)
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Real Sugar vs. Sugar Substitute Sugar (Sucrose) is derived from different sources. It contains carbohydrates, which means it is made up of carbon, hydrogen, and oxygen. Some of the terms you may hear are high fructose corn syrup, which is pretty common in many popular sodas. Sugars are found in plants which use a natural process called photosynthesis in which is a highly concentrate of sugarcane and sugar beets. Sugar.org Granulated sugars contain monosaccharide’s that include glucose, fructose
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