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What is food chemistry?

What is food chemistry?. Classical definition The study of the decomposition mechanisms 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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What is food chemistry?

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  1. What is food chemistry? Classical definition • The study of the decomposition mechanisms 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

  2. 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 are sold in supermarkets • A huge number of formulated products enter the market every year and much science lies behind each product

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

  4. Why study food chemistry? • To develop a successful food product one needs a basic understanding of 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

  5. Example – Hot dog • Fat • -Nutritional • Mouth feel • Appearance • Lipid oxidation • Saturated vs. unsaturated fat? • Protein • Nutritional • Functional properties • Water binding • Emulsification • Texture • Animal vs. vegetable proteins? • Carbohydrates • Functional properties • Starch • Additives • Salt • Texture • Antimicrobial • Flavor • Coloring agents • Antimicrobials • Antioxidants • Buffers • Processing and storage • Loss of function • Loss of nutrients • Hazard development • Water • How much? • Where is it bound?

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