FoodChemistrymajorpartofthedisciplineofstudyFoodScience.pptVIP

Food Chemistrymajor part of thediscipline of studyFood Science To assure the quality of foods and develop new food products the Food Scientist must understand Food Chemistryand the primary compounds in foods which are carbohydrates, lipidsand proteins CARBOHYDRATES Sugars Starches Dietary fiber Cellulose Gums Pectin CARBOHYDRATES Sugars Monosaccharides Glucose Fructose Galactose CARBOHYDRATES Sugars Sweetness Fructose 1.3 Sucrose 1.0 Glucose 0.56 Galactose 0.4-0.6 Maltose 0.3-0.5 Lactose 0.2-0.3 CHO - Sweetness Lactaid Lactose or Galactose and glucose CHO - Solubility Candy Invert sugar Caramel Hard candy Ice Cream Lactose Sucrose HFCS CHO – Corn Syrup Contains both Corn syrup and HFCS acid pH Changes Flavor Solubility CHO - Starch Amylose straight chain of glucose Amylopectin branched chains of glucose CHO - Hydrocolloids Hydrocolloids include gums and pectin Trap water and form gels or make products viscous Used at low concentrations CHO - Bread Starch in bread helps produce the texture Sugars form brown crust Fiber in whole grains LIPIDS or FAT Glycerol (3 carbon) alcohol Fatty acids attach to alcohol with ester bonds Triglyceride Diglyceride Monoglyceride Fat Water insoluble (Non-polar) Smaller molecules Mix between CHO and/or Proteins Produce creamy or soft texture Fat – Fatty acids Chains of Carbon atoms with Hydrogens attached If every C has 2 H attached the fatty acid is saturated H H H H H H H H H C – C – C – C – C – C – C – C - OH H H H H H H H H Fat – Fatty acids If two C have a double bond so only 1 H attached the fatty acid is monounsaturated H H H H H H H C – C – C – C = C – C – C – C – OH H H H H H H H H Fat – Fatty acids If there are more than one double bond the fatty acid is polyunsaturated H H H H H H H H H C – C – C