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Food Chemistry - Coggle Diagram

- - - - Lowers freezing point
      - Faster nucleation
      - Hard to define end of crystallization
  - - - Desorption
      - Hysteresis
        
        Adsorption curve minus desorption curve
      - Adsorption
    - - Solute
        
        Polarity of solute
        
        Size of solute
      - Temperature
      - Moisture content
    - - Lipid oxidation
      - Chlorophyll oxidation
      - Water soluble vitamin degradation
- - - - HM Pectins
      - LM Pectins
      - Degree of esterification/methylation
    - - Inulin
  - - - Physical modification
      - Controlled degradation
      - Cross-Linking
      - Substitution of Hydroxyl groups
    - - Types 1-5
    - - Retrogradation
      - Changes in viscosity
    - - Birefrigence
      - Hilum
      - Amylose
      - Amylopectin
- - - - Products
        
        Caramelan
        
        Caramelin
    - - Products
        
        Aromatic compounds
        
        Melanoidins
      - Stages
        
        Initial stage
        
        Reaction of amino and carbonyl, schiff bases, formation of Amadori and Heyns
        
        Intermediate stage
        
        1,2 enediol pathway
        
        Higher pH, aromatic compounds
        
        2,3 enediol pathwaay
        
        Lower pH, flavour and colour compounds
        
        Final stage
        
        Production of melanoidins
      - Factors affecting rate
        
        Alkaline pH
        
        Water activity
        
        Amino acids
        
        Lysine- amino groups
        
        Tryptophan
        
        Glycine
        
        Reducing Sugars
        
        Pentoses > Hexoses
        
        Monosaccharides > disaccharides
        
        Aldoses > ketoses
  - - - D amino acids
        
        Leucine
        
        Glycine
        
        Tryptophan
      - Acesulfame potassium
      - Aspartame
      - Sucralose/Splenda
    - - AH-B Theory
      - AH-B-X Theory