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