Food Chemistry

• 1. Major aspect of food science that deals with the composition and properties of food and chemical changes it undergoes during handling, processing and storage

  Food Chemistry
• He isolated and studied properties of lactose from milk, malic acid from apples, and citric acid from lemon

  Carl Wilhelm Scheele
• He was the first to show that the process of fermentation could be expressed as a balanced equation

  Antoine Laurent Lavoisier
• He studied the CO2 and O2 exchange during repiration

  Theodore de Saussure
• He determined the mineral contents of plants by ashing

  Theodore de Saussure
• Major source of energy for man and animals

  Carbohydrates
• The most basic unit of Carbohydrate

  Monosaccharides
• Another name for glucose

  Dextrose
• Another name for Fructose

  Levulose
• D-Alanine and L-Alanine are technically know

  epimers
• What sugar are present in Sucrose?

  Fructose and glucose
• Commonly known as table sugar

  Sucrose
• Obtain from sugar cane or sugar beets

  Sucrose
• Carbohydrate do not have any essential nutritive value

  Dextrin
• This vitamin is usually present in its ester form, such as acetate, succinate, and palmitate

  Vitamin A
• This powerful proteolytic enzyme has been widely utilized as a meat tenderizer due to its ability to break down protein

  Papain
• Essential macronutrient provides a primary source of energy for the body

  Carbohydrates
• Source of Carbohydrates in Bacteria

  Dextran, gellan, levan, xanthan
• Fruit sugar

  Fructose
• Food that has high amount of beta-glucans

  Oats
• The polypeptide fuctions as a gelling agent, thickener, and stabilizer in foods that contain a significant amount of galacturonic acid

  Pectin
• _______ have carbons not bonded to as many hydrogens due to the presence of one or more double bonds

  Unsaturated fatty acids
• _______ are usually liquid at room temperature

  Unsaturated fatty acids
• ________ are usually liquid at room temperature

  Saturated fatty acids
• ______ fatty acids have higher melting points

  Saturated
• Most animal fats such as those from meat, milk, and eggs are relatively rich in _______

  Saturated fatty acids
• Colloid examples

  • Foam-whipped cream
  • Emulsion-milk
• Emulsion in mayonnaise

  Oil in water
• Boiling of water is an endothermic process
• In carbohydrate metabolism, insulin stimulates glucose uptake from blood, thus, managing blood sugar levels


  Insulin
• Widely used in the food industry for their gelling, thickening, and stabilizing properties

  Carrageenans
• It is a semi-solid fat that is most solid at room temperature

  Vegetable shortening
• Following elements are always present in carbohydate, lipid, and ptotein

  Carbon, Hydrogen, Oxygen
• Essential amino acids

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• This model suggest that the susbtrate posses scientific complementary geometric shapes that fit exactly into one another

  Lock & Key model
• Enzymes that are responsible for the clarification of juices and flavor enhancer in beers

  Laccases
• This mineral plays a significant role for blood sugar regulation and glucose metabolism. Deficiency may result to impaired glucose tolerance and weight loss

  Chromium
• What mineral should be consumed in sufficient amounts, even though it is required in trace quantities in the body?

  Zinc
• Unit employed when stating the quantity of Iron in the nutritional value

  mg
• It pertains to the type of solution wherein the actual concentration exceeded the maximum concentration of the solution

  Supersaturated