Transcript Food Chemistry

What is food chemistry?
- The study of chemical processes and interactions of all
components of foods
- It is similar to biochemistry in that its main
components are proteins, lipids, and carbs
- Unlike biochemistry, food chemistry also includes
areas such as water, vitamins, minerals, enzymes,
flavors, and colors
Water
- A major component of food
- Can make up as much as 95% of foods such as
cabbage, lettuce, and tomatoes
- Is an excellent place for bacterial growth and food
spoilage
- One of the key ways to preserve food is to reduce the
amount of water in it
- Some methods include freezing,
refrigeration, and dehydration (drying)
Carbohydrates
- They make up 40% of all food intake for
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human consumption
Made up of carbon, hydrogen, and oxygen and
4Cal/g and used for quick energy
They make up simple sugars (monosaccharides),
disaccharides and polysaccharides
Monosaccharides are the simplest versions of
carbohydrates such as glucose and fructose
Disaccharides are 2 monosaccharides such as lactose
Polysaccharides are made up of a chain of monosaccharides
such as starch and cellulose
Lipids (Fats)
- Made of carbon, hydrogen and oxygen
- 9 Cal/g
- Lipids are mainly made of glycerol and fatty acids
- Most are water-insoluble such as waxes or triglycerides
- Most importantly they make up our cell membranes
(phospholipids) and used for long term energy storage
- Lipids also transport vitamins, insulate our bodies, and
cushion our organs
Enzymes
- Enzymes which are a type of protein are used as
catalysts to speed up reactions.
- These reactions are either to make or break down
molecules.
- Much of the food industry uses catalysts
- Baking or brewing
- Making cheese, beer, or bread
Proteins
- They are essential for human growth and survival
- Make up 50% of average living cell
- Complex macromolecules made of amino acids
- Amino acids have 2 functional groups: amine and acid
- Made up mainly of carbon, hydrogen, and oxygen,
nitrogen, and some sulfur and phosphorus
- Proteins can be denatured by a change in pH and
temperature
Vitamins
- Vitamins are essential for metabolic processes and
reactions
- They are broken down by either being water soluble
(Vitamin C) or fat soluble (Vitamin E)
- Vitamins can prevent diseases such as anemia and
scurvy
- Too many vitamins can cause nausea, vomiting, and
even death
Colors and Flavors
- Colors
- Important because of human nature’s tendency to judge
food by its appearance
- Food coloring can be added to enhance natural color
(ketchup) or to create “unnatural colors” (Froot Loops)
- Caramel is a natural food dye
- Food coloring can be found in a wide variety of foods
such as: soy sauce, soft drinks, bread, pickles, etc.
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Flavors
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Natural flavors include salt and sugar
Artificial flavors include lactic acid and methyl
salicylate (“wintergreen” taste often found in gum)