1. 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

2. 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)

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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)