1. Food Chemistry major part of the discipline of study Food Science

2. To assure the quality of foods and develop new food products the Food Scientist must understand Food Chemistry and the primary compounds in foods which are carbohydrates, lipids and proteins

3. CARBOHYDRATES Sugars Starches Dietary fiber –Cellulose –Gums –Pectin

4. CARBOHYDRATES Sugars –Monosaccharides Glucose Fructose Galactose –Disaccharides Sucrose - - - - Table sugar –Glucose and Fructose Lactose - - - - Milk sugar –Glucose and Galactose Maltose - - - - Corn sugar –Glucose and Glucose

5. CARBOHYDRATES Sugars –Sweetness Fructose1.3 Sucrose1.0 Glucose0.56 Galactose0.4-0.6 Maltose0.3-0.5 Lactose0.2-0.3

6. CHO - Sweetness Lactaid –Lactose or –Galactose and glucose Carbonated beverage –High fructose corn syrup –Sucrose

7. CHO - Solubility Candy –Invert sugar –Caramel –Hard candy Ice Cream –Lactose –Sucrose –HFCS

8. CHO – Corn Syrup Contains both –Corn syrup and –HFCS –acid pH Changes –Flavor –Solubility

9. CHO - Starch Amylose –straight chain of glucose Amylopectin – branched chains of glucose

10. CHO - Hydrocolloids Hydrocolloids include gums and pectin Trap water and form gels or make products viscous Used at low concentrations

11. CHO - Bread Starch in bread helps produce the texture Sugars form brown crust Fiber in whole grains

12. LIPIDS or FAT Glycerol (3 carbon) alcohol Fatty acids attach to alcohol with ester bonds Triglyceride Diglyceride Monoglyceride

13. Fat Water insoluble (Non-polar) Smaller molecules Mix between CHO and/or Proteins Produce creamy or soft texture

14. 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

15. 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

16. 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 – C = C – C – C = C – C – C – C – C – OH H H H H H H H H H H H H

17. FAT - Oxidation Double bond is less stable and Oxygen molecules can attach to unsaturated fatty acids

18. FAT - Oxidation Prevent or slow oxidation by –Hydrogenating unsaturated fatty acids (add hydrogens to double bonds) –Vacuum package foods –Packages that block or absorb light –Keep products cool –Add antioxidants

19. FAT – Melting point The type of fatty acids will affect the melting point of the fat

20. REDUCED FAT – Ice Cream Remove some or all fat in food products Add other ingredients to give acceptable texture Gums are added to this ice cream

21. PROTEIN Made of varying amino acids Amino acids contain Nitrogen

22. PROTEIN – Bakery Items The amount of protein will affect the texture of bakery products Protein is tougher than starch Flour to make pasta has highest amount of protein Flour to produce bagels in higher than flour used to produce bread

23. PROTEIN - Denaturation Peptide bonds can be broken apart if the temperature is higher Peptide bonds can also be broken apart by acid

24. PROTEIN - Denaturation Diet beverages contain aspartame Aspartame is two amino acids The shelf-life is therefore shorter than for sugar sweetened drinks

25. PROTEIN - Cheese Proteins are charged molecules If the charge is neutral the protein will precipitate or coagulate The isoelectric point for Casein (milk protein) is approximately 4.5. At this pH curd forms and is used to make cheese

26. PROTEIN - SALT Some proteins are salt soluble Increased salt content extracts proteins from meats and these proteins can act like a “glue”

27. MOISTURE - Popcorn Water content is an important factor in many foods Amount and size of pop corn depends on proper moisture content

28. COLOR - PIGMENTS Different foods contain various pigments Broccoli –chlorophyll Red Cabbage – anthocyanins Carrots –Beta carotene

29. Vitamins Fat soluble –Vitamins A, D, E, K Water soluble –Vitamin C –B vitamins

30. Minerals Calcium Iron Sodium Trace minerals