Food Chemistry
Water
Freezing
Moisture content
Water activity
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Moisture sorption isotherms
Desorption
Hysteresis
Adsorption
% Relative Humidity
Raoult's Law
Supercooling
Nucleation
Latent heat, sensible heat
Effects of Solute
Lowers freezing point
Freezing time
Factors Affecting aw
Solute
Temperature
Moisture content
Types of Water
Free water
Bound water
Bulk/adsorbed water
Polarity of solute
Size of solute
Affect on reaction rate
Adsorption curve minus desorption curve
Faster nucleation
Hard to define end of crystallization
Simple Carbohydrates
Complex Carbohydrates
Fiber
Non-enzymatic browning
Caramelization
Maillard Browning
Products
Caramelan
Caramelin
Products
Aromatic compounds
Melanoidins
Stages
Initial stage
Intermediate stage
Final stage
Reaction of amino and carbonyl, schiff bases, formation of Amadori and Heyns
1,2 enediol pathway
Higher pH, aromatic compounds
2,3 enediol pathwaay
Lower pH, flavour and colour compounds
Production of melanoidins
Factors affecting rate
Alkaline pH
Water activity
Amino acids
Reducing Sugars
Pentoses > Hexoses
Lysine- amino groups
Tryptophan
Glycine
Monosaccharides > disaccharides
Aldoses > ketoses
Lipid oxidation
Chlorophyll oxidation
Water soluble vitamin degradation
Sweetness
Sweeteners
Sweetness Chemistry
AH-B Theory
AH-B-X Theory
D amino acids
Acesulfame potassium
Aspartame
Sucralose/Splenda
Leucine
Glycine
Tryptophan
Starch
Modified Starch
Resistant Starch
Reducing sugars
Benedict's Reagine
Fehling's Solution
Types 1-5
Pectin
Physical modification
Controlled degradation
Cross-Linking
Substitution of Hydroxyl groups
Gelatinization
Retrogradation
Changes in viscosity
Fructans
Inulin
HM Pectins
LM Pectins
Degree of esterification/methylation
Degree of polymerization
Dextrose equivalency = 100/DP`\
Low DE sugars
High DE Syrups
Starch granules
Birefrigence
Hilum
Amylose
Amylopectin
Soluble fibers
Fermentable fibers
Cellulose