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food analogs!!!!

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by

laney goldsberry

on 26 November 2013

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Transcript of food analogs!!!!

food analogs by
: laney goldsberry,dallas stillion,robbyrosenberg,brandon wood

benifits
they are lower in fat, and they void saturated fats cholesteral and they improve animal welfare and reducing the carbon footprint of the word.
examples of food analogs:
sugar substitutes
bulking agents
fat substitutes
starch based fat re placers
protein based fat replacers
salt substitutes
food analogs:
saccharin
aspartame
acesulfame K
surcalose
polyols
bulking agents
simplesse
olestra
perservitives


meat analogs
MEAT analogs are nonmeat based food products. such as tofu.
history of food analogs

food analogs: are natural or manufactured substances used in place of traditional food products
food analogs were first created in the late 1930's, and the new developments of it began in the early 1940's.they started during ww2 since meat was rationed the goverment had to find a cheap way to get soldiers meat. in 1941 they came out with can soy products.
pros:
*offer low-fat and reduced-calorie options
*keep prices of food products reasonable
*allow more food options for poeple with heart disease food allergies and diabetes.
cons:
*viewed as drawbacks to current food supply by some
* are not "natural"
*may temp some people to avoid eating a variety of foods
pictures/graphs

types of meat analog:
tofu
wheat gluten
tempeh
quorn
other food additives
aspertame
fermaldihide
sellulouse
saccrine
carmel coloring
sodium nitrate
aspertone
calcium chloride
food analogs make things cheaper and more things are avalible. on the other hand food analogs are also unhealthy for consumers.
sugar analogs
sugar analogs or artificial sweeteners are made to make sugar products healthier. they are also alot cheaper.
food analogs cont.
maltodextrin
guar gum

work cited
Moncel, Bethany. "Common food additives - how they are made and why they are used.." Trans. ArrayPrint.
Full transcript