Introduction To Food Chemistry e2v59

p Basil K. Dalaly Professor Department of Health and Nutritional Sciences South Dakota State University

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Ôood Science deals with the production, processing,, distribution, processing distribution, preparation, evaluation, and utilization of food. Ôood chemists work with plants that have been harvested for food, and animals that have been slaughtered for food.

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Ôood chemists are concerned with how these food products are processed, prepared, and distributed.. Ôor example, to address distributed consumer demands, some food chemists are involved with finding fat and sugar substitutes that do not alter food taste and texture. texture. Develop and understanding of how individual food components contributes to the overall quality of foods. O

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Ñchieve an understanding of the chemical changes that take place with food components during processing and storage. Recognize reactions and mechanisms important in food chemistry chemistry.. Be capable of deg and conducting experiments and interpreting data to understand important food chemistry principles. ÿ

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Ôood grown on the farm and processed in the kitchen in the past Now, major factories are processing the food and they sold in supermarkets Ñ huge number of formulated products enter the market every year and much science lies behind each product -

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[o understand the major components of foods: CHO, lipids, protein, water and acids and the chemical changes of food composition which occur during the preparation of food’ Ñs well as the functional properties and chemical reactions of food components.

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[o develop a successful food product one needs a basic understanding on how ingredients work chemically and how they interact with each other Ô Ô Ô Ô Ô

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Shelf stability Ñppearance [exture [aste Nutrition

If one fails the whole product can fail ü

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D bohyd es m ke up gup f chemic l cmpunds fund in pl n nd nim l cells. [ey ve n empiic l fmul DnH2nOn (DH2O)n. Since is fmul is esseni lly cmbin in f c bn nd w e ese m ei ls e c lled lle Ơ es f c bn c b esơ.

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Carbohydrates are the primary product of plant photosynthesis photosynthesis,, and are consumed as fuel by plants and animals. Ôood carbohydrates include the simple carbohydrates (sugars) and complex carbohydrates (starches and fiber). fiber).

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· nclue fat, o l, waxe, an choleterol. In the boy, fat erve a a ource of energy, a thermal nulator, an a cuh on aroun organ an t an mortant comonent of the cell. S nce fat have 2.25 t me the energy content of CHO an rote n, mot eole try to l m t the r ntake of etary fat to avo becom ng overwe ght. ght.

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In most instances, fats are from animal products ƛ meats, milk products, products, eggs, eggs, and seafood and oils are from plants ƛ nuts, olives, and seeds. We use lipids for flavor, flavor, to cook foods, and to improve the texture of foods.

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e me h we c o yhe ze hem rge eough qu e for growh d rep r of our bod e, d herefore, hey mu be c uded our d e. Proe co of og ch of 100 100--500 m o c d h form o hree hree--d me o rucure, he r ve e.

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When you change the native state of the protein, you change the threethree-dimensional structure, which is referred to as denaturation.. Ôactors that cause denaturation denaturation include heating, acid, beating and freezing.

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Ôood chemists work with biological systems that are dead or dying (post-harvested plants and postmortem animal tissues) and study the changes they undergo when exposed to different environmental conditions.

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Ôor example, during the marketing of fresh tomatoes, the food chemist must determine the optimal conditions to sustain the residual life in the tomatoes so the tomatoes will continue to ripen and arrive at the supermarket as a high-quality product for the consumer.

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Ôood science also includes biotechnology, which is the use of biological processes to make new foods, enzymes, supplements, drugs, and vaccines. Ôor thousands of years, people have been using microorganisms in the fermentation of beer and in the making of cheeses, wines, and breads. [oday biotechnology also encomes genetically engineered foods. Œ'

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In genetic engineering, scientists splice genetic material from plants, animals, or bacteria and insert this genetic material into the DNÑ of other organisms. [hese new organisms are called genetically modified organisms (GMOs).

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