Question | Answer |
What are the four branches of food science? | food chemistry / food microbiology / food processing / food analysis |
Which is the oldest of the four branches? | Food Chemistry |
Food Chemistry deals with? | chemical composition /structure of food chem. / function of food chem./ reactions undergonbyfood chem. / effect of chemical changes on quality of food |
Chemical composition | is what or how much molecules are present in food (minerals, sugars, fat etc) |
Structure of Food Chems | how unstable/stable it is or how foods are constantly changing biochemically |
Functionality of Food Chemicals | the taste, color, texture / properties of molecules ie. wet, dry, crispy, foamy |
Reactions undergonby food chemicals | processing operations such as heating, freezing, drying or fermentation |
Many chemicals are unstable unless | it's chemical property changes its function like freezing, dehydrating etc. |
Effect of chemical changes on quality of food | changes occur during processing that effect nutritional value. As well as, color, flavor, texture, and aroma |
Food Chemicals include such things as | lipids/fats, carbohydrates/sugars, protein, minerals/salts, vitamins, pigments, flavors, enzymes, additives (like synthetic or artificial sweetners), water |
Food Additives include | minerals, antioxidants, chelators, preservatives, colorants, flavorants, thickeners, stabilizers, anti-caking agents, non-nutritive sweetners |
Non-natural food additives are | edta, sodium silico-aluminate, benzyol peroxide |
Minerals | help improve nutritional value |
Antioxidants | help food from oxidizing |
Chelators | chemical that bonds metals in fats (like iron, copper, zinc in salad dressing) |
Preservatives | inhibit growth of bacteria and fungi (like microbial substances to prevent spoilage) |
Thickeners | changes texture |
Anti-caking Agents | dry powder |
Non-nutritive sweetners | chemicals that provide sweetners without being metabolized by the body |
EDTA | A metal chelator common in fatty foods (Ethylene diamine tetraactic acid) |
Sodium Silico-Aluminate | An anti caking agent |
Benzyol Peroxide | bleaching agent that bleaches out color in flour |
Pectin | an ingredient which is often found in jam that is responsible for the gel-like formation/spreadability |
Jams usually contain | sugar (60-65%), water, fruit, acid, and gelatin |
Low-Calorie Jam | has modified pectin and calcium |
Chemical changes/reactions mostly lead to | loss in food quality i.e. color, texture, flavor, nutritive value |
Some examples of chemical changes are | non-enzymic browning, enzymic browning, lipid oxidation, protein denaturation, protein crosslinking, loss of vitamins |
Non-enzymic browning | happens whenever protein interacts with sugar (toasting of bread or dough from heat) |
Enzymic browning | oxidation of fruits |
Protein denaturation | loss in natural structure and function |
Protein crosslinking | protein chemicals interact with each other, changes in quality (example: beef jerky becomes tough) |
Loss of Vitamins | by heat (B1, B6, C), by light (B2), by oxidation (C, D, E, A) |
Some chemicals changes actually improves quality | example: tenderizing of meat by action of proteolytic enzymes |