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 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. Flavors Natural flavors include salt and sugar Artificial flavors include lactic acid and methyl salicylate (“wintergreen” taste often found in gum)