...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 Splenda contains 9.00 g of carbohydrates. This consists of 8.03 g of sugars (dextrose) and 0.96 grams of starch (malt dextrin). 10 grams of Splenda has 33 Calories compared to 39 Calories for an equal amount of sugar. The calories in Splenda come from the carbohydrates in it. Studies of a component in Splenda (sucralose) concluded that "there is no indication that adverse effects on human health would occur from frequent or long-term exposure to sucralose at the maximum anticipated levels of intake". However, a Duke University study conducted on rats (funded by The Sugar Association) shows that at sucralose consumption throughout a 12-week administration of Splenda exerted numerous adverse effects; which are known to limit the absorption of nutrients and oral medications. These effects have not been tested in humans and so the study has been the subject of some controversy, with experts disagreeing over its conclusions. There is strong evidence supporting the relationship between Splenda...
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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 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 made up of dextrose, malt dextrin, and sucralose. Ten grams of Splenda contains 9.00 g of carbohydrates. This consists of 8.03 g of sugars (dextrose) and 0.96 grams of starch (malt dextrin). 10 grams of Splenda has 33 Calories compared to 39 Calories for an equal amount of sugar. The calories in Splenda come from the carbohydrates in it. A study of a component in Splenda (sucralose) concluded "there is no indication that adverse effects on human health would occur from frequent or long-term exposure to sucralose at the maximum anticipated levels of intake". However, a Duke University study conducted on rats (funded by The Sugar Association) shows that at sucralose consumption throughout a 12-week administration of Splenda exerted numerous adverse effects; which are known to limit the...
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...Since many 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 at Queen Elizabeth College, University of London (Company, 1998). FDA has approved this sweetener in the United States in the year of 1998 and was approved in eighty other countries too. Splenda, also known as sucralose, is made from ordinary sugars called sucrose (Zamora, 2012). By taking chlorine and carbon atoms we can produce a chlorocarbon which is known as sucralose. The process and steps of making Splenda starts off by selectively replacing three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms (Nutritionals, 2012). Chlorine is a natural substance of salt, also in many foods. It is one of the most complex molecules found. Sucralose is not made or broken down for energy purposes and it is does not go noticed by the body as a carb. Although there are no calories in this sweetener it still does its’ job as sugar substitute. Sucralose could be found in variety products. It is used in baked foods, canned fruit, fruit, puddings, jam/jelly...
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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 Modified corn starch Citric acid tartaric acid Natural and Artificial Flavoring Titanium Dioxide Red 40 (Food Coloring) Yellow 5 (Food Coloring) Blue 1 (Food Coloring) Chemistry Sour patch kids are soluble in Saliva, the white powdery coat melts in your mouth Highly Acidic, low pH level They also contain 0g of Fat The dangers of having large quantity's of Sour patch kids include tooth decay, obesity, type 2 diabetes, periodontal (Gum) disease, hyperactivity, B vitamin deficiencies, and heart disease. History Invented by Frank Galatolie In the late 70s but recognized in 1985. Company was M & A Candy Company which was a combination of Allan Candy company and Malaco licorice company. Acquired by Cadbury – Adians company. Sour patch kids were once called Mars Men Aliens. Interesting Facts In late 1970s, the interest rate was high on UFOs so the company ran with the name Mars men to attract the population. After the interest rate went down the company decided to change the...
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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 4. Stevia 5. Equal 6. Spl 7. enda 8. Ace K 9. Or another one you can find on your own Deliverables: Answer the following questions about the sweetener you have selected: 1) Select a sweetener 2) Explore the history of the sweetener (include all of the background on this ingredient-when it was discovered, its composition by whom it was discovered, its chemical makeup, its first use, its sweetening capabilities and what foods it can be used in). 3) Discuss safety and the sweetener you have selected. 4) Examine the relationship between the sweetener you have selected and obesity. |Indicate the sweetener that you have selected. |3 points | |Discuss the history of the sweetener. Make sure to include all |6 points | |of the background on this ingredient-when it was discovered, its | ...
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...Petra Trivunovic Professor Satire ENG 1102 7/25/2015 The Sweet War of Sucralose Would you intentionally eat a substance that when directly exposed to your eyes, burns them and turns them bright red? Or how about a substance that has been used as a chemical warfare agent during World War I and the Iraq war? Well, each and every day many 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 the NRG-C bar. CEO Williams convened the meeting by setting out the fundamental question. “Fitter Snacker has always defined itself as the healthy snack bar company. That is a reputation we’ve worked hard to build, and I don’t want to see it tarnished. But the low carb craze has been eating into our market. Leeza, how successful has our recent advertising campaign been in stopping the erosion of our market share?” Leeza Schaul, Director of Sales and Marketing for Fitter Snacker, thought for a moment before responding. “Well, we certainly haven’t seen a return to the levels of growth that we were seeing before the low-carb craze hit, but we then again, we may be having some success in preserving our current customers. We did some focus group studies on current customers. We showed a group of customers advertising copy that presented research that challenged the long-term success of low carb diets and pointed out the important role that carbohydrates play in overall health...
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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) Canned Tomatoes (diced and/or whole) Oat Bran Kashi Go Lean Fiber 1 (or Fiber First) Grape Nuts All-Bran Original All-Bran Bran Buds FRESH FRUIT Apples Oranges Pears Peaches Grapes Strawberries (fresh or frozen) Raspberries (fresh or frozen) Blueberries (fresh or frozen) Cherries Bananas Lemons Limes FRESH VEGETABLES Ginger Garlic Lettuce New Potatoes Tomatoes Carrots (baby & regular) Celery Onions (red and/or white) Green Onions Bell Peppers Cherry Tomatoes Broccoli Cauliflower (red/green/orange/yellow) Yogurt (low/non-fat, no sugar Low Fat Cheese Extra Low Fat Cheese (e.g. Laughing Cow Light) added) Ice Cream (low/non-fat, no sugar MEATS Boneless Skinless Chicken Breast Boneless Skinless Turkey Breast Lean Deli Ham Pork Tenderloin (or other lean Extra Lean Ground Beef Beef Top Sirloin or Eye Round Steak SEAFOOD Cod (or other white fish) Salmon Crab Meat (fresh or canned) ...
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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 and galactose. Monosaccharides are the most basic units of biologically important carbohydrates. Glucose provides energy, fructose enhances the taste, and galactose is a less sweetener form of the three. Sugarcane made its appearance in the 8th century B.C. and has been lead to believe it was derived from India. Nutritional value for granulated sugar is that it contains about 99.98g of carbohydrates per 100g, .03g of water, about .019mg of riboflavin, 1mg of calcium, .01mg of Iron, and about 2mg of Potassium. Whereas Brown sugar, which is granulated sugars coated in molasses to produce a light, dark or demerara sugar, contains 97.33g of carbohydrates, 1.77g of water, .008mg of Thiamine, .007g Riboflavin, .082mg Niacin(B3), .026mg of Vitamin B6, 85mg Calcium, 1.91mg Iron, 29mg Magnesium, 22mg Phosphorus, 346mg Potassium, 39mg Sodium, and .18mg Zinc.Wiki.com Sugar Substitute is an additive that gives the effect of real granulated sugar, usually with fewer calories and less food...
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...I always put splenda in my coffee and if I get the real sugar in my coffee I can really tell the difference, it will taste way too sweet to me. That is another good reason to go to Cumberland Farms, you don’t take that chance of your coffee getting messed up. If it is someone who has sugar issues like diabetes and dunking Donuts gives them real sugar instead of splenda that can make them extremely sick and they could end up in the hospital form that. I would like to think that they would listen ever time but I know people that have had that happen to them. They did not realize it in till they got to work and it was too late to go back and get a different coffee or to get a refund on their...
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...1. | CHAPTER 4 QUIZ ALL | | The process that plants use to make glucose from carbon dioxide and water in the presence of the sun's heat and light is called | | | Student Response | Feedback | A. | biosynthesis. | | B. | anabolism. | | C. | photosynthesis. | | D. | glycogenesis. | | | Score: | 1/1 | | | 2. | | | Which of the following breakfasts would be highest in carbohydrate? | | | Student Response | Feedback | A. | Grapefruit half, 2 fried eggs, 3 bacon slices, 1 slice of toast with butter, coffee | | B. | 8 ounces orange juice, 2 cups Cream of Wheat with 2 tablespoons sugar, English muffin with jelly, 1 cup whole milk | | C. | 8 ounces orange juice, 2 bran muffins, 8 ounces nonfat yogurt, coffee | | D. | 1 cup whole milk, 2 ounces sausage, 2 fried eggs, 1 slice of toast with butter | | | Score: | 1/1 | | | 3. | | | fv | | | Student Response | Feedback | A. | glucose | | B. | fructose | | C. | glycogen | | D. | lactose | | | Score: | 1/1 | | | 4. | | | If you had the condition phenylketonuria, which should you not use? | | | Student Response | Feedback | A. | Acesulfame-K | | B. | Aspartame | | C. | High fructose corn syrup | | D. | Saccharin | | | Score: | 1/1 | | | 5. | | | In the U.S. diet, carbohydrate supplies approximately what percentage of total kcalories? | | | Student...
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...the male reproductive system causing infertility and diminished testicles. Cyclamate is a carcinogen, which when combined with other harmful substances, can increase the onset of cancer. Look for this harmful sweetener in products when traveling overseas, especially in Latin America. Cyclamate is in Sugar Twin. Sucralose (E955) is 600 times sweeter than sugar and is found in Diet Coke. Preliminary research indicates that sucralose can cause organ damage and intestinal complications as it is removed from the blood stream by the kidneys. Sucralose has also been found to trigger migraines. Sucralose is the ingredient known as Splenda®. Maltodextrin: A bulking base for most, common artificial sweeteners. A type of carbohydrate, Maltodextrin is only slightly sweet or almost flavorless. Affects people with allergies to corn or wheat. It is found in Equal, Splenda, and many others. Sucrose: Regular table sugar. In one can of Coke, there can be over 40 grams of sugar, equivalent to eight to ten teaspoons. If you substitute water with cola beverages, you could gain 18 pounds in one year. Excessive sugar consumption can cause mood swings, nervous disorders, diabetes, heart disease and hypertension. Sugar feeds every cell including cancer cells. In Mexico, Coca-Cola is made with sugar. High Fructose Corn Syrup (HFCS 55): Quite possibly the single most common sweetener. High fructose corn syrup also extends the shelf life of products and is cheaper than sugar. Linked to obesity possibly due...
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..._____________ CANNED/sauces _____ Tomato ____Paste ____ Puree ____Diced _____Sauce ____Whole ___Stewed _____ Prego Spaghetti Sauce _____ Marinara Sauce Veggies _____ Beans_______________ _____ Green Beans__________ _____ Corn ________________ _____ Other _______________ __________________________ Meats____________________ Fruits ____________________ __________________________ Soups _____Cream of Mushroom _____ Cr. of Celery _____ Cr. of Chicken _____ Tomato _____ Progresso Other _____________________ Dry Goods _____ Minute Rice _____ Spaghetti _____ Beans _____________ _____ Pasta_______________ Spices/Baking _____ Shortening (Crisco) _____ Olive Oil _____ Flour [all purpose] _____ Sugar _____ Splenda _____ Baking Powder ___Soda _____ Salt/Pepper __________ _____ Gravy Mix ___________ _____ Pudding _____________ _____ Jell-O _______________ _____ Other _______________ Dressings/Syrups _____ Ketchup ____ Mustard _____ Miracle Whip Light _____ Jelly/Jam ____________ _____ Salad Dressing _______ _____ Peanut Butter_________ _____ Pickles ________ Relish _____ Syrup______________ _____ A1 Sauce___ Heinz 57 _____ Picante Sauce _____ Olives BL___ - GR___ _____ Vinegar...
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...The company's laboratory employs full-time staff members to perform quality assurance and product development activities. Ready-2-Use Syrups create a variety of mouthwatering snowball treats for your family, friends or customers. Available in 18 mouthwatering flavors, C2C syrups are easy to use ... simply pour over shaved ice. If more variety is desired, try our IcyOrb brand of concentrates. With 52 available flavors, one for each week of the year, the possibilities are boundless for producing thought-provoking flavor and color combinations. We like to please as many customers as possible, so we also have developed a new sugar-free, coconut infused, pineapple flavored syrup for our diabetic and sugar-conscious friends. Formulated with Splenda®, America’s #1 sugar substitute, you can indulge in your favorite coconut-pineapple flavored snow ball, without worrying about your sugar intake. Coast to Coast’s new sugar free syrup, available in both yellow and blue...
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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 4. Stevia 5. Equal 6. Splenda 7. Ace K 8. Or another one you can find on your own Deliverables: Answer the following questions about the sweetener you have selected: 1) Select a sweetener 2) Explore the history of the sweetener (include all of the background on this ingredient-when it was discovered, its composition by whom it was discovered, its chemical makeup, its first use, its sweetening capabilities and what foods it can be used in). 3) Discuss safety and the sweetener you have selected. 4) Examine the relationship between the sweetener you have selected and obesity. |Indicate the sweetener that you have selected. |3 points | |Discuss the history of the sweetener. Make sure to include all |6 points | |of the background on this ingredient-when it was discovered, its | | |composition...
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