Food Chemistry Introduction

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Food Chemistry- Introduction -

• FOS 4311
• Instructor
• Maurice Marshall

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What is food chemistry?

• Classical definition
• The study of the decomposition mechanism in
  non-living materials or tissues
• For example, chemical changes post harvest in
  tissues
• More complex nowadays
• Formulated food products
• Salad dressing
• Hot dog
• Vast number of different ingredients used

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Historical perspective

• Food chemistry stems from general chemistry and
  was not established until early in the 20th
  century
• More art than science to begin with
• Home economics
• Food grown on the farm and processed in the
  kitchen in the past
• Now, major factories are processing the food and
  they sold in supermarkets
• A huge number of formulated products enter the
  market every year and much science lies behind
  each product

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Why study food chemistry?
Carbohydrates
Proteins
Harvest
Processing
Additives
Lipids
Packaging
Vitamins
Storage
Water
Distribution
Minerals
Preparation
Colorants
Flavors
Consumption
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Why study food chemistry?

• To develop a successful food product one needs a
  basic understanding on how ingredients work
  chemically and how they interact with each other
• Shelf stability
• Appearance
• Texture
• Taste
• Nutrition
• If one fails the whole product can fail

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Example Hot dog

• Protein
• Nutritional
• Functional properties
• Water binding
• Emulsification
• Texture
• Animal vs. vegetable proteins?

• Fat
• -Nutritional
• Mouth feel
• Appearance
• Lipid oxidation
• Saturated vs. unsaturated fat?

• Carbohydrates
• Functional properties
• Starch

• Additives
• Salt
• Texture
• Antimicrobial
• Flavor
• Coloring agents
• Antimicrobials
• Antioxidants
• Buffers

• Water
• How much?
• Where is it bound?

• Processing and storage
• Loss of function
• Loss of nutrients
• Hazard development

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