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What is Food Chemistry
A sub-unit of food science that focuses on understanding the physical and chemical aspects of food constituents to better grasp food preservation and processing.
What are the 3 parts of food chemistry
• food reactivity • food functionality • food stability
examples of isolated components extracted from natural systems
olestra simplesse artificcial sweeteners artificial flavors
what is olestra
fat free fat substitute
what is simplesse
protein-based fat substitute
examples of artificial sweeteners
aspartame and sucralose
what are artificial flavors
blends of character impact compounds providing the basic notes of a flavor at a lower cost
kinds of covalent bonds in food
ester bonds - lipids peptide bonds - proteins glycosidic bonds - sugars
bonding in lipids
ester linkage between each carbon on a glycerol and a fatty acid (3 bonds total)
bonding in proteins
peptide linkage connecting amino acids - H lost from amine side and OH lost from carboxyl side
bonding in sugars
glycosidic linkages between carbons (1-4 usually). can be alpha or beta
enzymatic browning
carbohydrates
non-enzymatic browning
carbohydrates and proteins
hydrolysis
carbohydrates, lipids, and proteins
fermentation
carbohydrates
oxidation-reduction
carbohydrates
gelatinization
carbohydrates
oxidation
lipids and proteins
hydrogenation
lipids
buffering
proteins
condensation
proteins
denaturation
proteins
coagulation
proteins