The following Opportunity analysis has been conducted to support the introduction of ‘Natureslim’‚ a new naturally sweetened low-carbohydrate ice cream‚ into the open and highly competitive Frozen Dessert Industry in New Zealand. This product will be produced and sold by Emerald Foods Ltd as a new variety in the brand New Zealand Natural. Product Outline Ice cream which can be defined as a sweet frozen food made from cream or milk products‚ is a food which is both indulgent and moderately unhealthy
Premium New Zealand Nutrition Marketing
1. Select a sweetener: Ace K I chose this particular sweetener because I have never heard of it until now and it sparked my interest. 2. Explore the history of the sweetener (when it was developed‚ its composition). Ace K is short for Acesulfame Potassium‚ or sometimes just Acesulfame K. It is also often called by the names: Sunett‚ Sweet One‚ and Sweet ’n Safe. Ace K was discovered by Hoechst scientists in Frankfurt‚ Germany‚ in 1967. It is a calorie-free sweetener that is used and approved
Premium Sweeteners Sugar
Disaccharides Sucrose A crystalline disaccharide of fructose and glucose‚ C12H22O11‚ found in many plants but extracted as ordinary sugar mainly from sugarcane and sugar beets‚ widely used as a sweetener or preservative and in the manufacture of plastics and soaps‚ also called saccharose. Sucrose is one of the main products of photosynthesis and the most common transport sugar in plants. It is also a no reducing disaccharide‚ and is synthesized in the cytosol via the phosphorylated intermediate
Free Glucose Carbohydrate Sugar
Carbohydrates-Carbohydrates is a natural compound like sugars‚ starches‚ celluloses‚ and gums. Carbohydrates have six main functions in the body. They provide energy and regulate blood glucose‚ break down fatty acids‚ flavor and sweeteners‚ dietary fiber and they spare the use of proteins for the use of energy. Carbohydrates are broken down into two groups complex and simple carbohydrates There are simple carbohydrates such as glucose‚ lactose‚ and fructose
Premium Protein DNA Gene
iLab 1. Select a sweetener. Sucrose 2. Explore the history of the sweetener (when it was developed‚ its composition). Sucrose‚ according to our text‚ is composed of one glucose (the most common sugar molecule) molecule and one fructose (the sweetest natural sugar) molecule. The bond is called glycosidic linkage. Because of this mixture‚ Sucrose is known to be sweeter than lactose or maltose (the other 2 out of the 3 most common disaccharides‚ which is a carbohydrate compound consisting of
Premium Sucrose Sugar Glucose
interactions occurring between you & food. • Nutrients – about 45 substances that provide energy‚ structure or regulation of body processes. • Essential nutrients- need them‚ but can’t make them or fast enough. • Macronutrients- need in large amounts (carbohydrates‚ fats/lipids‚ proteins – provide energy/calories) • Micronutrients – need in very small amounts (vitamins‚ minerals- no energy/calories) • Phytochemicals- another category in plant food- not essential but have health promoting properties. Metrics
Premium Nutrition Sugar Carbohydrate
Unit three: Use food and nutrition information to plan a healthy diet Assessment You should use this file to complete your Assessment. • The first thing you need to do is save a copy of this document‚ either onto your computer or a disk • Then work through your Assessment‚ remembering to save your work regularly • When you’ve finished‚ print out a copy to keep for reference • Then‚ go to www.vision2learnforschools.com and send your completed Assessment to your teacher via your My Study area
Free Nutrition
CHAPTER 4 CARBOHYDRATES OVERVIEW This chapter discusses the energy-yielding nutrient‚ carbohydrates. Simple and complex carbohydrates are defined and identified with a highlight on fiber. Carbohydrates found in the food we eat‚ including various alternative sweeteners‚ are explored. The digestion and absorption of carbohydrates are examined. Carbohydrate intake recommendations are summarized and the roles of simple and complex carbohydrates in health maintenance are explored. The potential
Premium Sugar Carbohydrate Nutrition
Sugar is any of a class of crystalline carbohydrates such as sucrose‚ glucose‚ or lactose‚ that dissolves in water and have a characteristic sweet taste (The American Heritage Student Science Dictionary). Sugar is in many foods especially in carbs and carbohydrates‚ carbs in he digestive process break down to form sugar (Blood Sugar Basics). In smoothies and milkshakes there
Premium Sugar Glucose Carbohydrate
or turbidity -Dullness or gloss -Wholeness or damage -Texture -Felt with fingers‚ palette‚ or teeth -Crunchy‚ crispy‚ chewy‚ creamy‚ tender -Loss of water‚ stale‚ thawed/freezing -Flavor -Nutritional Value -Provide energy -Carbohydrates‚ proteins‚ lipids‚ cell membranes -Safety -Harmful microbes‚ natural toxins‚ contaminants‚ additives‚ allergens Water -Abundant in all living things -Impact on texture of foods -Crisp texture to fruits/veggies -Juiciness to meats -Chips
Premium Starch Glucose Sugar