TOK/ Perceptions
Investigating your Taste Buds
Warm-up: On one of the cards give to you, write a description of the most delicious food that you can
imagine. On the other card, write a description of the grossest food that you can imagine.
Warm-up Question:
When choosing something at a restaurant, how do you know what will taste the best?
Goal: To investigate how we taste and the role that perceptions play in altering our tastes.
“How to Taste Ice Cream”
-------------------------------------------------------------------------------TEMPERING
While many folks like to dish out ice cream immediately after getting it from the fridge, it actually is best to take
the ice cream out of the freezer and let it sit for about 5-10 minutes. This is called "tempering," a step that helps
maximize flavor release and enhance the overall taste.
VISUAL APPEAL Take a good look at the product - at it's color and texture. Does it appear appetizing? Part of
tasting any food is the impression it makes on all of our senses -- not just the sense of taste.
SPOONING
Using a spoon, scrape a small sample off the surface. Now unlike the way we usually eat, invert the spoon so that
the ice cream comes into contact with your tongue instead of the roof of your mouth. While this may seem like an
"upside down" way to go about things, years of practice prove it to be the most effective way of delivering flavor
to the 9,000 tastebuds in your mouth.
MOUTH FEEL
Coat your tongue with the ice cream. Roll it around and smack your lips. Let the complexities of the flavor build
and spread so you can get a full sense of its taste. But don't yield to temptation and swallow the sample yet, or
you'll have to start over again because the tasting process is not complete.
AROMA
Now close your mouth. Bring the ice cream's aroma up through the nose to sense the top notes and savor in the
flavor's scent. Remember, all of the senses contribute to a food's taste, including your sense of smell!
FINISH
After you have extracted a definite impression of the product's taste, you can let it slide away down the throat and
feel the taste sensation dissipate.
Source: The Dairy Information Research Center at the University of California, Davis.
http://drinc.ucdavis.edu/about.htm
Nervous system – Taste -What is happening in your mouth when you taste????
Function: To protect your body from unsafe foods
Taste buds: Most of your taste buds are on your tongue
Basic tastes: Sweet, salty, sour and bitter
Protecting your body
Your sense of taste protects you from unsafe foods. If you ate poisonous or rotten foods, you would
probably spit them out immediately, because they usually taste revolting. That way, you stop them from
entering your stomach.
Your sense of taste also helps you maintain a consistent chemical balance in your body. Liking sugar
and salt for example, satisfies your body's need for carbohydrates and minerals. Similarly, eating sour
foods such as oranges and lemons supplies your body with essential vitamins.
Taste buds
Your mouth contains around 10,000 taste buds, most of which are located on and around the tiny bumps
on your tongue. Every taste bud detects five primary tastes:





Sour
Sweet
Bitter
Salty
Umami - salts of certain acids (for example monosodium glutamate or MSG)
Each of your taste buds contains 50-100 specialized receptor cells. Sticking out of every single one of
these receptor cells is a tiny taste hair that checks out the food chemicals in your saliva. When these
taste hairs are stimulated, they send nerve impulses to your brain. Each taste hair responds best to one
of the five basic tastes.
Tastes and flavours
For you to enjoy the full flavor of a sizzling Sunday roast or a rich chocolate mousse, you need more
than your basic tastes. You also require your sense of smell. If you have a cold, the lining of your nose
swells and you temporarily lose your sense of smell. Even though your tongue is still able to identify the
basic tastes, the food you eat will taste bland.
Additionally, temperature and texture influence how much you appreciate foods. When you eat 'hot'
foods like chilli peppers, you actually excite the pain receptors in your mouth.
SOURCE: http://www.bbc.co.uk/science/humanbody/body/factfiles/taste/taste.shtml
SciFri 1.28.05
Trans fats are identified by the term "partially hydrogenated" on a food label. They're nasty, artificial fats, created to add to a food's shelf life.
FAT FACTS
By Deane Morrison
Published January 29, 2005
You're looking for a package of cookies and want to avoid the most unhealthful fats. The label contains the words "soybean oil."
So you buy it. But can you be sure it was the right decision?
In recent years, you've probably heard plenty about "good" and "bad" cholesterol, not to mention trans fat, omega-3s, and all
manner of oily things that we should or shouldn't put in our stomachs. It's not easy to sort out all the actors in the debate over
fats, but it's worth a try.
First of all, we could not live without the "grease" of life. Fatty substances, or lipids, constitute the bulk of our cell membranes.
They are the sheaths that insulate our nerves so they can carry electrical messages; the steroid hormones, including sex
hormones; and, of course, the stored food reserves that also keep us warm, pad our derrieres, plump our lips, and send social
signals about our health and age.
"Without fat to carry flavor compounds, our taste buds can't pick them up," says Dan Gallaher, a professor of food
science and nutrition. "It's hard to get around that problem in fat-free food. The Holy Grail of the food industry is a
low-fat cheddar cheese that tastes good."
The fats we consume tend to be delicious or to make other foods delicious, and there lies the rub. Fat-laden foods taste so good
because many flavor compounds are fat soluble, meaning they dissolve in fat so you can taste them.
"Without fat to carry flavor compounds, our taste buds can't pick them up," says Dan Gallaher, a professor of food science and
nutrition. "It's hard to get around that problem in fat-free food. The Holy Grail of the food industry is a low-fat cheddar cheese
that tastes good."
What's up with hydrogen?
If it's solid at room temperature, it's a fat. If it's liquid, it's an oil. In general, the fats and oils in food are all fatty acids. Fatty
acids are basically carbon atoms hitched to each other and to varying numbers of hydrogen atoms.
If a fatty acid--like stearic acid--has all the hydrogen atoms bonded to it that it can hold, it's called a saturated fat (it's saturated
with hydrogen atoms).
Some fatty acids, like linolenic acid--found in flaxseed, fish, and canola oil--have room for more hydrogen atoms. They're called
polyunsaturated fats because they have several places (thus the poly) where hydrogen could be added (thus they're
"unsaturated" with hydrogen).
Monounsaturated oils, such as canola, olive, and peanut oils, contain just one carbon and hydrogen bond (thus the mono) and
are considered healthy.
Then there are omega-3 fatty acids, referring to the fact that there's room for hydrogen atoms starting three carbon atoms in
from the end of the fat molecule (omega is the last letter of the Greek alphabet). The other "omega" acids are the omega-6s,
which have room for hydrogen atoms six carbon atoms from the end of the molecule.
Omega-3 fats are associated with good heart health, but modern diets include too little of them because people don't eat enough
fatty fish. What's needed is a balance between omega-3 and omega-6 fatty acids, with the scales weighted slightly on the side of
the omega-6s. Ideally, one should eat three to five omega-6s for each omega-3. But at this point in our history, we get too
much omega-6, found in corn oil and so in corn-fed beef and products containing corn oil.
Trans fats are associated with poor heart health. They are artificially produced by the process of partial hydrogenation, in which
hydrogen is added to unsaturated fats in order to prolong the shelf life of foods.
To avoid trans fat, the best thing to do is look for the term "partially hydrogenated" on a label. In the example at the start of this
piece, "soybean oil" all by itself is a good ingredient, but "partially hydrogenated soybean oil" should be avoided. The most
notorious sources of trans fat are products that mimic butter, cream, or milk: margarines and shortenings (except
nonhydrogenated types), nondairy creamer, nondairy whipped cream substitutes, and some dry cocoa mixes. Also, foods fried in
oil, especially oil that is changed infrequently, are loaded with trans fats. That includes much fast food, especially French fries.
A few notes on cholesterol. It's all one substance, and the "bad" LDL and "good" HDL refer to the carrier particles
that transport cholesterol either into (bad) or away from (good) our arteries. But the effect of eating cholesterol
isn't the same for everybody.
Trans fats are bad news, but even those reputed paragons of virtue, the polyunsaturated oils, can be problematic. Paul Addis, a
retired professor of food science and nutrition, says that certain carbon atoms in polyunsaturated oils can be unstable and lead
to the formation of toxic substances. If you take fish oil capsules, for example, he recommends cutting a capsule open and
taking a whiff to make sure the oil hasn't spoiled.
"If it it smells like open ocean, it's OK," says Addis. "But if it has a strong fish odor, don't eat it."
Likewise, the villains in black hats--saturated fats--aren't necessarily all bad. Gallaher, working with colleague Craig Hassel,
found that rats fed stearic acid (a saturated fatty acid) excreted more cholesterol in their droppings. Later, working with other
colleagues, Gallaher found this happened because dietary stearic acid interfered with the absorption of dietary cholesterol in the
rats' intestines.
A few notes on cholesterol. It's all one substance, and the "bad" LDL and "good" HDL refer to the carrier particles that transport
cholesterol either into (bad) or away from (good) our arteries. But the effect of eating cholesterol isn't the same for everybody.
"Some people respond to increased cholesterol in their diet with an increase in blood cholesterol, and some don't," says
Gallaher. It would be wonderful to have an easy way to tell who's who. But for now, he says, the best marker for predicting
heart disease is to keep getting your cholesterol levels checked.
Of all the properties of fats and oils, the most unwelcome is their tendency to be fattening. In all three categories of food--fats,
proteins, and carbohydrates--we derive energy from breaking bonds between carbon and hydrogen atoms. Fat packs about twice
the energy, gram for gram, as either protein or carbs because it is so rich in hydrogen.
To avoid excess fat and the wrong kinds of fat, Gallaher advises several measures: Trim visible fat from meat and buy lean
meats; if you must fry, change the cooking oil frequently and use oils with lots of omega-3s, like canola; avoid partially
hydrogenated oils in food; and eat fatty fish, flaxseed and canola oil.
A couple of parting thoughts in defense of fats. Fats are vital because they allow us to absorb fat-soluble vitamins. Without fats,
we would fall apart from lack of vitamins A, D, E, and K. Fats also signal youth and, in some cases, beauty. A well-rounded face
with full lips tells the world we're young and healthy. Lotions help us retain some skin firmness because they contain oils, which
seal in water. And as much as we struggle to lose weight, over the years, we mourn the loss of fat when it disappears from
under our eyes and from our lips. Sometimes the losses can be quite striking. Have you seen Mick Jagger recently?
Trans fats: Just under the deadline
Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
FoodProcessing.com
By Kantha Shelke, Ingredients Editor
Trans fatty acids (TFAs) have developed a reputation for being the deadliest fat in the American diet since the discovery they
contribute to inflammation, coronary heart disease and other health issues. The food industry’s efforts to reduce or remove TFAs
are causing a paradigm shift in the marketplace and significant differences in products that had not changed for decades.
The Food and Drug Administration (FDA) required the amount of trans fats to be listed on the Nutrition Facts panel of all
packaged food products as of Jan. 1. Amounts less than 0.5g did not need any declaration. While there was no mandate for their
removal nor any scary warnings about what TFAs do, consumers have become surprisingly aware of their dangers over the past
year. Many food processors saw Jan. 1 as a deadline for their elimination.
“We estimate within three years after the effective date, trans fat labeling will prevent from 600 to 1,200 cases of coronary heart
disease and 250 to 500 deaths each year,” Scott Gottlieb, FDA’s deputy commissioner for medical and scientific affairs, reported
at a Nov. 30, 2005, conference.
The FDA mandate does not apply to all foods. Raw fish, meat and chicken are exempted, so are foods bought at in-store
bakeries and delis, as well as foods intended to be eaten where they are purchased, which also excludes all restaurant and
foodservice offerings. Also exempt are small retailers (grossing less than $500,000 in annual sales or selling less than $50,000
worth of foods) and small-scale producers, provided they file a notice annually with the FDA. Additionally, the FDA has allowed a
number of manufacturers to finish their on-hand stock of labels before complying.
In Canada, regulations required the listing of TFAs (if more than 0.2g per serving) to the Nutrition Facts table by Dec. 12, 2005.
Small manufacturers have until Dec. 12, 2007 to comply.
Critics of any delays or exemptions argue that the multinationals changed nearly overnight to reduce or eliminate their TFA
content in 2004, when Denmark mandated TFA to less than 2 percent of total
fat in processed foods.
Those who claim TFAs can be eliminated easily in processed foods do not
understand the depth, proliferation and impact of partially hydrogenated oils
(PHOs) in food processing and the limitations of the solutions developed thus
far. Nor do they understand how Americans select and decide what to buy and
eat.
Even though TFAs do not have to be removed, “The timing is just right. With
obesity statistics at an all-time high and worsening and health issues topping
consumer concerns, the pressure is coming from all sides,” says Yokima
Cureton, product developer at Novozymes AS’s (www.novozymes.com) U.S.
headquarters in Franklinton, N.C. “Influential retailers like Wal-Mart are
refusing to stock shelves with products without TFA labeling and are actively
seeking products with no TFAs.”
Currently there is no drop-in replacement for TFAs in processed foods. Some
companies are using solutions that lead to healthier but costlier products, while
others are settling for saturated fats and products that are not any healthier.
And it appears to us at Corvus Blue, my food industry competitive intelligence
firm, that none of the reformulated products truly matches the original.
For ConAgra, removing trans fats
from tub margarine spreads was
easy, but removing them from stick
margarine was a challenge.
It wasn’t easy
The current challenge is both technical and philosophical, according to Ted Pelloso, senior research leader at ConAgra Foods
(www.conagrafoods.com), Omaha, Neb. “There are many ways to remove TFAs. Each company has to decide the route most
appropriate for them and their loyal consumers. The key is to make products indistinguishable from the incumbents…so as to
continue pleasing and retaining consumers.”
The path to removing TFAs is difficult. Much of this difficulty stems from a general lack of understanding of what exactly TFAs do
in foods to produce the characteristic light and flaky pastries; crunchy chips and snacks that don’t turn rancid rapidly; soft, moist
baked goods with aerated volumes; and french fries and fried chicken that are crisp and taste great every time.
The difficulty is further confounded by the high expectations of American consumers, who want quality and taste in their
processed foods, usually paramount to everything else including health considerations.
Some of the foods that most rely on partially hydrogenated fats (and therefore contain the most TFAs) include vegetable
shortenings, margarines, crackers, cookies, snack foods, fried foods, frozen foods, baking mixes, frostings, baked goods, salad
dressings and doughnuts.
Manufacturers of margarine and other non-butter spreads and shortening rely on both TFAs and saturated fats for functionality
and taste. Packaged baking mix makers such as Jiffy and General Mills pack several grams of TFA per serving in order to
produce light, fluffy-textured finished products. Soup makers rely on very high levels of TFAs for ramen noodles and cup soups
with extended shelf stability without rancidity.
Food vendors serving french fries and deep-fried fish and chicken rely on PHOs for crunchy texture, taste and oil stability. Frozen
food manufacturers use TFAs for their invaluable contribution to freeze-thaw stability of frozen pies, pot pies and breaded fish
sticks. Bakers use TFAs for baked and fried bakery products such as doughnuts and pastries for enhanced appearance, taste and
texture. Chips and crackers owe their crispiness and shelf life to TFA-rich shortening.
Formulators of cereals and energy bars, despite the “healthy” connotation of their products, often use TFAs for enhanced taste
and adhesion of the ingredients. Candy makers create chocolate-based treats with TFAs for shelf-life stability and smooth,
creamy textures. Product developers even have used TFAs in flavored coffees, nondairy creamers, whipped toppings, dips, gravy
mixes and salad dressings to emulsify and create structure.
No one said it would be easy. Yet most food processors wanted to reformulate rather than wear the label declaration. Some
completed their work far in advance of the Jan. 1 labeling deadline.
How we did it
Unilever USA, Englewood Cliffs, N.J., successfully removed TFAs from Shedd’s Spread Country Crock, Country Crock Churn Style,
I Can’t Believe It’s Not Butter!, Promise, Take Control and Brummel & Brown spreads, while also reducing fat and saturated fat.
For ConAgra, removing TFAs from tub margarine spreads was easy, but removing them from stick margarine “continues to be
challenging,” according to Pelloso.
The greatest challenge for Kellogg Co. (www.kelloggs.com/us), Battle Creek, Mich., was “maintaining flavor and texture and still
delivering the taste to their consumers’ expectations,” according to John Kepplinger, senior director of applied technology. That
goes for Kellogg’s Keebler cookies, Pop-Tarts toaster pastries, Eggo waffles, Cheez-It crackers, Nutri-Grain breakfast bars and
Rice Krispies cereal.
Kepplinger credits ingredient suppliers for thorough evaluation of alternatives for maintaining
taste, creating a balanced nutritional profile, equivalent shelf life and processing efficiencies while
minimizing changes. “Very few of the options could satisfy all of the criteria; often the best
solution for one product would not work for another,” he says.
Kellogg’s TFA removal entailed blending multiple ingredients, thus adding complexity and
changing the manufacturing process significantly. Kellogg will pioneer the use of Vistive oil made
from a genetically engineered low-linolenic soybean developed by Monsanto Co., St. Louis. The
shortfalls of Vistive – not quite enough shelf-stability and requiring some hydrogenation for
stability – will be made up with Nutrium, another low-linolenic soybean oil manufactured from
genetically engineered soybeans by Bunge DuPont Biotech Alliance, Des Moines, Iowa. Kellogg
plans to begin using Nutrium in 2007.
As for how Kellogg will convey the health benefits to consumers, Kepplinger is cautiously
pragmatic: “Kellogg has a long history of providing educational and nutrition information about
our products. Because we are still early in the planning process, it's too soon to provide specifics
around our plans around the new low-lin [-olenic] products.”
Corn oil, stable and naturally low-linolenic, was a simple switch for Frito-Lay. Products fried in
corn oil have a nice flavor and are only slightly more expensive. Unsaturated oils for deep-frying
batch applications (such as kettle-style chips) are stressed even more than in continuous
standard industrial frying operations. Utz Quality Foods, Hanover, Pa., selected peanut oil for its
distinct flavor and added crispness for its TFA-free kettle-cooked potato chips.
Kraft's Golden Oreo
Original and Golden
Uh-Oh Oreo
extensions have been
trans fat-free since
their debuts nearly two
years ago, but the
classic Oreo still had
trans fats as of the
Jan. 1 label deadline.
Frito-Lay (Doritos, Tostitos and Cheetos), Proctor & Gamble (Pringles), Pepperidge Farm
(Goldfish) and many other snack food companies are using NuSun as their TFA-free alternative,
according to Brady Vick, research leader at the U.S. Dept. of Agriculture’s Sunflower Research
Unit, Fargo, N.D., which developed the oil. NuSun also is the key to J.M. Smucker Co.'s TFA-free
Crisco.
NuSun is being refined and marketed by Archer Daniels Midland Co. (ADM), Cargill Inc.,
Humko/ACH and other regional processors. Frying operations value NuSun, a mid-oleic sunflower
oil (approximately 65 percent oleic acid), for its high stability, near-zero (less than 0.5 percent)
linolenic content and healthful properties since it does not require hydrogenation.
There is at least one iconic food product that did not meet the Jan. 1 deadline – but the reason may be stocks of old labels and
product rather than reformulation challenges. David Tovar, Kraft's director of corporate affairs, told the hometown Chicago
Tribune reformulated Oreos would be produced as of Jan. 1, but they may not make it into stores, or at least wear their transfree labels, “for weeks or months.”
Kraft apparently spent more than two years – including 30,000 man-hours and 125 plant trials – to reformulate the world’s most
popular cookie. The company reportedly is using highly specialized genetically modified canola oil blended with tropical palm oil
with high saturated fat content for hardening and shelf life attributes. The changeover also apparently is requiring new
production equipment to blend and store the new oils, but the end result should be a TFA-free Oreo indistinguishable from the
original.
Nearly two years ago, Kraft unveiled zero-trans line extensions Golden Oreo Original and Golden Uh-Oh Oreo, but those were
radically different from the classic Oreo.
Simply Potatoes refrigerated mashed potatoes from Michael Foods, Minnetonka, Minn., still delivers as much as 5g of saturated
fat and 1g of TFA in each serving – a little puzzling considering the company also offers Country Style Mashed Potatoes, which
only contains 1.5g of fat and zero TFA.
Popular replacements
Of the various ingredients emerging to help eliminate TFAs from food products, none that we’ve seen at Corvus Blue has
matched the functionality, availability, robustness and economics of PHOs. The ideal candidate would have to address four major
issues concurrently: stability (during storage and during high-temperature processing), nutrition (must not add other health
issues), comparable taste (functionality and hedonics) and be as affordable and abundant as PHOs.
Commercial bakers switched from “natural” animal fats (lard, butter and tallow) to tropical oils such as palm and palm kernel oils
when added cholesterol was deemed to be bad for health. When saturated fats became a health concern, they turned to partially
hydrogenated fats as the healthier, inexpensive and more viable alternative. Now, some in the baking industry – including Sara
Lee, General Mills and Interstate Bakeries – are returning to palm and palm kernel oils.
The result is less than ideal: increased saturated fat levels and possibly different perceived health risks. Palm oils also are
popular because of their cost and abundance.
Refractionated palm oil also performs well in sweet baked goods, confectionary
and doughnut and snack toppings according to Gerald McNeill, R&D director at
Loders Croklaan USA (www.croklaan.com), Channahon, Ill. That’s because of its
melting properties and texture similar to that of cocoa butter but at a lower cost
than that TFA-free alternative. Also, McNeill stresses, “Palmitic acid, the principal
fat in palm oil, is also the main saturated fat in humans or animals. There are
less chances of discovering any incompatibilities and health issues down the
road as were discovered for TFAs. Using a saturated fat common in the human
food chain reduces the risk of commercialization outpacing the science of
nutrition metabolism.”
Bakers are also using oil blends containing trait-enhanced high oleic canola oil
and fully hydrogenated cottonseed oil – the former for oxidative stability and the
latter for structure and body. Fully hydrogenated oils have no TFAs, but they
increase saturated fat content. Trait-enhanced oils come with long lead times for
contract acreage and price increase implications.
Soybean oil contains about 14 percent saturated fat, a little more than canola oil
but still much less than most of its trans fat replacement competitors. Even in
moderate oil applications, that might make a difference of only 1g per serving.
Soybean oil's lower linolenic content and higher linoleic acid composition may
yield a better taste profile, according to Rob Kirby, president of the Nexcel
Natural Ingredients div. (www.nexsoy.com) of Spectrum Foods Inc., Springfield,
Ill.
Bakers are using trait-enhanced
high oleic canola oil, often in oil
blends, for its oxidative stability.
Photo: Canola Council of Canada.
Other vegetable oils – canola, corn, cottonseed, olive, peanut, and sunflower – are less abundant than soy, more expensive, less
saturated but more unstable due to their polyunsaturated and omega-3 fat vulnerability. Some commercial solutions are using
proprietary processes to remove the omega-3s and polyunsaturated fatty acids for increased stability. Others blend in saturated
fats – butter fat, tropical oils, beef tallow, lard or hydrogenated soy oil – trading their functionality and stability for the health
benefits of the base oil.
Organic foods raise other considerations. “According to the FDA's National Organic Program, organic oils may not be extracted
with the use of the hexane solvents typically used by the large oil processors,” says Kirby. So organic food processors must use
oils made with the extruder/expeller-pressed method followed up by “physical refining.” “The combination yields a product that
is not only naturally produced, but has wonderful stability and taste characteristics,” Kirby says, adding that his firm’s Nexsoy
Organic Soybean Oil is so produced.
Yet other oil processors use genetic engineering or selective breeding to create seeds that produce vegetable oils with enhanced
traits suitable for TFA-free applications. There are two trait-enhanced vegetable oils available commercially: low-linolenic soy or
high-oleic canola. Organic and natural food processors favor non-genetically engineered high-oleic canola such as Natreon from
Dow AgroSciences (www.dowagro.com), Indianapolis.
Natreon, derived from naturally bred Nexera canola seed, is naturally stable due to its high-oleic and low-linolenic fatty acid
profile. It also has a significant additional health benefit: During frying it does not produce the precursors to cancer-causing
polyacrylamides. Nor does it darken, so foods fried in Natreon look and taste good. Pat Kearney, Natreon spokesperson, claims
“Processors using Natreon stand to benefit tremendously from consumer uncertainty about genetically engineered foods – since
this demographic that cares about TFAs also cares about their health and the [possible] effects of genetically engineered foods.”
Mark Matlock, senior vice president of food research at ADM (www.admworld.com), Decatur, Ill., says there are several
commercially viable alternatives that not only behave like hydrogenated oils but also are relatively healthy. One commercial
solution gaining popularity is interesterified oils, including ADM’s NovaLipid. The ingredient has functionalities tailored by
switching fatty acid chains between liquid oil, such as canola, and saturated oil, such as palm, using the enzyme lipozyme from
ADM partner Novozymes.
Wholesale bakeries such as Interstate Bakeries Corp., Kansas City, Mo., find interesterified oils work particularly well in
conjunction with emulsifiers in yeast-raised products that typically use highly emulsified shortening. They also work as
buttercream-icing shortenings. Plus, bakers have FDA permission to label it as interesterified soybean oil.
About the Author
Source: Food Processing. http://www.foodprocessing.com/articles/2006/013.html
Kantha Shelke is a principal at Corvus Blue LLC, a Chicago firm that specializes in competitive intelligence and expert witness
services. Contact her at kantha@ais.net or 312-951-5810.
Follow-up Questions:
1.
2.
3.
4.
What are trans fats and how are they used in the foods we eat? Explain.
What are the health concerns of trans fats?
How does fat in our diet help to satisfy our taste buds and our appetite? Explain.
Do you think that it is possible to train your body to perceive diet foods, low in sugar
and fat, as deliciously as a non-diet foods? Explain why or why not. How could you
do it?
5. In your opinion, what makes for a pleasing meal? What makes for a filling meal?
Explain each in detail. (Hint, expand to include all of your senses.)
Food for thought…. “Are we addicted to fatty foods?”