APPLIED CHEMISTRY

MODULE 9 CHEMISTRY IN THE DINING ROOM: FOOD ADDITIVES and PROCESSING

Everyone would like to look and feel the best. When you do, you feel good about yourself, have energy, enthusiasm and
look forward to challenge each day. What and how much you eat is an important part of health. How food is processed, prepared
and preserved play an important role on one’s health.
In this module, you will be able to understand the key concepts of food chemistry, uses and benefits of related consumer
products to one’s health, industry, and the environment.
Specifically, you will be able to:
a) Describe, classify and evaluate food preservatives and additives.
b) Identify the chemistry changes occurring during processing, storage and utilization of food.
c) Describe simple food processing of some common products such as milk, chocolate, sugar, fruit juice, vinegar, wine,
beer, meat and ice cream.
HISTORICAL PERSPECTIVE
There is nothing new in the idea of food additives. The man who first smoked a herring was putting an additive in his food.
Thousands of years ago the Chinese used ethylene and propene to ripen bananas and peas. Incidentally, the earliest published
literature on the use of oil shale would appear to be British Patent 330, issued in 1694 to make great quantities of pitch, tar and oil
out of a sort of stone. Pliny the Elder (AD 23-79) records that wines from Gaul were artificially colored and flavored (shades of the
Bordeaux wine trials). Pickling in salt, and fermentation process resulting in the production of lactic acid, alcohol and acetic acid are
methods of food preservation that date from ancient times. In salt caves near the Dead Sea there is evidence of even prehistoric
preservative process. Curing meat with brines containing nitrites and nitrates is thus a long-established process. The nitrites give
ham a pleasing color and prevents the development of bacterium clostridium botulinum, which causes botulism, a most deadly form
of food poisoning. However, over the years there has been some concern at the possibility of a reaction in processed food, or in the
digestive system, between nitrite and secondary amines to form nitrosamines, which are highly carcinogenic.
Flavoring and seasoning were arts in many ancient civilizations, with the result that spices and condiments were important
items in commerce. The spices were originally added as preservatives when refrigeration was not available. They also contain
antioxidants, which helped to hide the off-color of food that had been kept too long. No doubt many of us would prefer to eat food
straight from the farm, orchard or sea. But in societies with large, heavily populated, urban areas that import food produced, on the
other side of the world, some form of processing, if only for preservation, is necessary. However, people do feel uneasy about
chemicals in their food because they are worried about the possible effects of eating substances that we do not eat naturally or
simply because some additives make some foods taste different. All food, of course, consist of chemicals. The chemicals about which
people are concerned are traces of substances that are not themselves food, and that may not be present in foods in their natural or
traditional state. The presence of these substances may be either accidental or deliberate.
Now that you already know the historical background of food additive use, answer IA and IB of the Activity on Food Additives.
FOOD TECHNOLOGY AND THE LAW
The first modern process for preservation were developed empirically some half a century before the true cause of food
spoilage was known. The state of Victoria enacted the first general food legislation in 1905, followed by New South Wales in 1908.
Other states followed shortly after, and other places also get a food law. Each place adopts a system of prohibition of chemicals
added to food. Food products have to be defined by specification of identity known as Food Standards. Additives have to be defined
separately as they are not foods and this causes difficulty. The definition of food in the current New South Wales Pure Food Act is:
Food or article of food means article used for food or drink by man, and includes confectionery, and article that enters into or is used
in the composition or preparation of food, and any spices, flavoring substances, essences, and coloring matters so used and any
substance or article used for consumption by man which the government may by proclamation declare to be food or any article of
food.
Each country and state have Food and Drug Administration (FDA) which approved or band some food articles or additives.
The FDA created a list of generally regarded as safe (GRAS list) food additives which is based on the opinions of experts in toxicology
and related fields. However, general principles for the evaluation of food additives have been used for years by food manufacturers
as recommended by the FDA.
Now that you already know the beginning of food processing and the meaning of food additive or articles, answer IIA and IIB of
the activity on Food Additives.
PRINCIPLES FOR THE EVALUATION OF FOOD ADDITIVES:
1. The use of a food additive is justified only when it serves one or more of the following purposes:
a) To maintain or improve the nutritional quality of food.
b) To improve the palatability, storage life or appearance of a food.
c) To render a food more appetizing.
d) To provide aids in producing, manufacturing, packaging, processing, preparing, treating, packaging, transporting,
holding or storing food.
e) As preservative only when necessary because there is no alternative practicable means of preservation of food.
2. The use of a food additive is not justified:
a) If the proposed level of use constitutes a hazard to the health of the consumer.
b) If it causes an appreciable reduction in the nutritive value of food.
c) If it disguises the faulty or inferior qualities of a product or the use of processing and handling techniques which are not
permitted.
d) If it deceives the purchaser or consumer.
e) If the desired effect can be obtained by another method of processing which is economically and technologically
feasible.
CHARACTERISTICS OF ACCEPTABLE FOOD ADDITIVES
1. Approval for the use of a food additive should be based on anticipated intake in relation to consumption patterns of
community. Special regard should be given to vulnerable groups with special diets such as infants and the elderly.
 2. Where it is necessary to use a food additive for any purpose, the purpose must be specific and in the best interests of the
consumer.
3. Approval for the use of a food additive shall not be general but shall be limited to specific purposes under specific
conditions, unless otherwise determined.
4. A food additive must be:
a) Used in the minimum amount necessary to affect the intended purpose under good manufacturing practice.
b) Acceptable at the level approved on toxicological grounds.
5. A food additive must be in conformity with an acceptable standard of purity.
6. All food additives proposed for use shall have adequate toxicological evaluation.
7. Permitted food additives are subject to continuing observation and re-appraised in the light of changing
conditions of use and new scientific information.
8. Incidental food additives shall not exceed the lowest levels that are technologically feasible.
Now that you already know about the justified use of food additives and its characteristics, answer III, IV and V of Activity on
Food Additives.
THE DIFFERENT FOOD ADDITIVES
Food additives are used to preserve food. They also enhance color, flavor, nutritional value, and texture. Additives can
prevent food from drying, foaming, hardening, or oxidizing. They also act as buffering, enriching, sweetening, stabilizing, or curing
agents.
A summary of food additive classifications are as follows:
1. Preservatives. Substances used to prevent spoilage caused by bacterial activity, fungus and mold, and which thus prolong
the keeping quality of foods. Some preservatives are: benzoic acid and its salts, sulfur dioxide, nisin, sorbic acid and its salts,
propionic acid and its salts, nitrates and nitrite, essential oils, spices, herbs and salt.
2. Antioxidants. Substances used to inhibit the oxidation of fats during storage. Some antioxidants are: esters of gallic acid,
butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), phospholipids, vitamin C, Vitamin E or -tocopheral, mono-tert-
butylhydroquinone (TBHQ).
3. Improving agents. This group includes chemical compounds that enhance one or more of the quality criteria of foods
(flavor) and substances used for polishing and glazing confectionary products.
a) Flavoring agents. Aromatic substances, both natural and synthetic, used as components of food flavors or directly in
foods, and artificial sweeteners. Many synthetic flavors are identical to the natural ones. Examples of flavorings are: lemon oil,
monosodium glutamate, disodium-5-guanylate and disodium-5-inosinate, ethyl maltol, thaumatin.
b) Coloring Matter or colorants. Substances used to color foods. Colors are put in food mainly for aesthetic reasons. The
way food looks has an effect on its palatability. Both natural and synthetic colors are used. The food colors fall into different
chemical groups. All reds, oranges and yellows are azo dyes having the NN linkage, except erythrosine, which is xanthene. The
green, blue and violet are triphenylene dyes, while the browns and black are azo dyes . Indigo carmine is a different type again.
When there is sensitivity to azo dyes, there is often no reaction to food green and blue unless the color is a mixture. No two
countries seem to agree on which colors are safe.
c) Sweeteners. Substances to make food taste sweet. Some natural sweeteners are: glucose (found in fruits), fructose
(found in honey), sucrose (from sugarcane). Some artificial sweeteners are sweeter than natural sugars but do not have nutritive
value. Artificial sweeteners only stimulate the taste buds of the tongue which are stimulated by sugars. Examples of artificial
sweeteners are saccharin (500 times sweeter than sucrose), aspartame (200 times sweeter than sucrose), monellin (3000 times
sweeter than sucrose). Artificial sweeteners are always feared for possible health effects since the first discovered one called
cyclamate (30 times sweeter than sucrose) was found to cause bladder tumors after 50 years of use.
d) Acids and Bases. Acids are used to impart a certain tartness to foods or to alter the acidity of the medium (i.e., to lower
the pH in canned products or to prevent the crystallization of jams and jellies). Bases are used as ingredients of baking powders
used in pastry production and in powders for effervescent beverages. Other food acids are: acetic, citric, fumaric, lactic, malic,
tartaric.
4. Modifying Agents are substances that enhance consistency of food.
a) Sequestrants are substances that react with traces of metal ions tying them up in a manner that prevents their
normal reactions, such as catalyzing the decomposition of food. Sequestrants such as phosphates are used in detergent
formulations to tie up metal ions in water. Citric acid is a sequestrant that acts as h a synergist (a helping agent) for antioxidants.
Sequestrants are used in shortening, mayonnaise, lard, soup, margarine, cheese, etc.
b) Gelling agents, stabilizers and emulsifiers. Substances used to produce or maintain a certain consistency in foods.
Stabilizers and thickeners are added to improve the texture and blends of foods. Example compounds are carrageenan, agar, pectin
and gum. Examples of emulsifiers are: NH 4+ salts of phosphatidic acids, diacetyltartaric acid ester of mono and triglycerides, glycerol
lactostearate. Example of thickeners are starch and modified starch.
c) Humectants and water-retention agents. Humectants prevent food from drying out. Example of humectants are:
glycerol, sorbitol, mannitol and xylitol which are polyhydric alcohol. Water-retention agents bind water and minimize drip, and as an
aid to further processing. Example of water-retention agents are mineral salts like: phosphates of Na +, Ca+2 or K+ (including meta,
poly and pyrophosphates); carbonates or bicarbonates of Na +, Ca+2, Mg+2, NH4+; CaCl2 and CaO.
NUTRITIONAL ADDITIVES
Some additives have been included in food for their nutritional value. The following are the processes of addition of
nutrients in food:
1. Fortification. The addition of nutrients to food. The nutrients added in food were not normally found in food.
EXAMPLES: addition of iodine in salt, fortification of Vit D in milk, and addition of Vit. A and C in margarine.
2. Restoration. The process of reestablishing of the original nutritive value lost in processing. EXAMPLE: Vitamin C is added to
canned citrus juice during restoration.
3. Enrichment. Involves addition of larger amount of nutrients originally lost and the addition of more nutrients. EXAMPLE:
cereal products lost many naturally occurring vitamins and minerals during processing thus, added with the lost vitamins and
minerals plus others that may not be naturally occurring in the unprocessed food. EXAMPLES: cereal will be enriched with vitamins
and minerals lost during processing and other nutrients not natural to the food, flour maybe enriched with nutrients not naturally
occurring in the flour.
4. Nutrification. Involves adding nutrients to snack food with low nutrient/calorie ration so that the food can take the place of
nutritionally balanced meal. EXAMPLE: Breakfast bar.
Now that you already know the different types of food additives, answer VI of Activity on Food Additives.
CHEMISTRY OF COOKING
For an experimental chemist, cooking can be divided into four basic methods namely:
1. Dry heating. The cooking process involves heating at a temperature usually  250 C such as baking, roasting, etc.
2. Wet heating. The cooking process of heating which uses water at a temperature of 100-120 C such as boiling, steaming,
and many more.
3. Hot oil frying. The cooking process which involves cooking in oil at a temperature  300 C such as frying.
4. Microwave. The process of cooking inside a cooking tool called microwave. Microwave ovens cook food by invisible waves
of energy called microwaves which cause water molecules in food to vibrate very rapidly. This energy is transmitted to neighboring
molecules and the food heats faster than traditional heating oven.
Now that you already know the basic methods of cooking, answer A Table I of ACTIVITY on Chemistry of Cooking.
THREEE CLASSES OF CHANGES IN FOOD
1. Physical Changes In physical changes, the basic chemical nature of matter is not changed. The properties of the materials
such as shape, size or physical state are altered. However, the identity of the material does not change (example taste or color).
Usually results when food is sliced, cut, peeled, minced, cubed, pureed and frozen.
Some physical changes have no effect on nutritional value of food and some changes may cause changes in the nutritional value of
food. Example, when cheese is grated or gently melted, its nutritional value stays the same. If potatoes are peeled and placed in
water, some of the nutrients may dissolve in water and thus, lost.
2. Chemical Changes Chemical change is the process in which materials become new and different material. Usually results
when food is cooked and digested.
3. Microbiological Changes results when food is exposed to microorganisms. Various types of microorganisms are involved in
food spoilage such as mold, yeast, bacteria and enzymes. Toxins can be produced by a variety of bacteria such as clostridium
perfringens, clostridium botulinum, staphylococcus aureus, and salmonella which causes poisoning or illness.
Now that you already know the changes in food, answer A Table II of Activity on Chemistry of Cooking.
FACTORS THAT AFFECT COOKING OF FOOD
The process of cooking food involves transfer of energy to food. However, successful cooking is more that food absorbing
heat. It involves how much heat the food absorbs, how quickly the energy is absorbed by food, and the rate at which the energy is
transmitted in food.
The temperature at which the food is cooked is important. Temperature is the main factor controlling the rate of the
chemical changes taking place in food. A general rule is that the rate of a reaction doubles for every 10°C increase in temperature. By
reversing the process, or lowering the temperature, the rate of reaction slows down. This is why food inside the refrigerator or
freezer undergoes spoilage slower. The following temperature ranges serves as guide for bacterial control: -18 to 0 °C (freezing point
stops bacterial growth but may allow bacteria to survive; 0°C (cold temperature) permit slow growth of some bacteria that cause
spoilage; 5 to 10°C (do not store meat, poultry or seafoods for more than a week) allows the growth of food poisoning bacteria.; 15
to 40°C (danger zone) allows rapid growth of bacteria and production of toxins by some bacteria; 40 to 60°C allows bacterial growth;
60 to 75°C (warming temperature) prevents growth but allow survival of some bacteria; 75 to 100°C (cooking temperature) destroy
most bacteria but time required to kill bacteria decreases as temperature is increased.; 100 to 115°C the canning temperature for
fruits, tomatoes and pickles in water-bath canner; 115 to 120°C canning temperature for low-acid vegetables, meat, and poultry in
pressure canner.
Another factor that affects the rate of a chemical reaction in food is surface area or area exposed to heat. When food is
heated, the molecules at the surface of the food which was exposed to heat absorbs heat and collide with the molecules next to
them transferring the energy. This process proceeds inward until the entire sample warms up. Obviously, the farther the center is
from the surface, the longer it will take to become hot. Thus, smaller and thinner pieces of food cooks faster.
Now that you already know the factors that affect cooking of food, answer B of Activity on Chemistry of Cooking.
COOKING WITH FAT
Fat plays a very important role in cooking. There are five major functions of fat in food preparation namely:
1. Tenderizing In baked goods, fat tenderizes the texture by coating the flour particles creating a flaky, tender texture.
2. Aeration Fats aerate batters and dough by forming bubble around a gas particle. This property helps incorporate air in a
batter. The finely dispersed air bubbles decrease viscosity and makes batter flow more easily.
3. Heat Medium Fats also provide a heat medium that is hotter than water.
4. Emulsion Former Fats are frequently one of the liquid phases in food products such as mayonnaise and milk.
5. Flavoring Fats contribute flavor to food.
Now that you already know the role of fat in cooking, answer C Table II of Activity on Chemistry of Cooking.
LOSS OF NUTRIENTS DURING PROCESSING
The nutritional value of processed food is rarely better than that of the raw ingredients from which it is produced, unless
nutrients are added in purified or concentrated form. Nevertheless, there are some beneficial effects of processing such as
destruction of one component and the liberation of another component. Example: destruction of inhibitor in legumes and the
production of niacin bound in cereals.
Although loss of nutritional value cannot be judged by the consumer, a reduction in nutritional value is usually accompanied
by a reduction in other food qualities, such as color, flavor, and texture, which can be judged by the consumer. During processing,
nutrients are lost because they react with other constituents of food, oxygen, light or heat, or because they are leached by water at
some stage of the process. Trace elements and enzymes may also catalyze the destruction of the nutrient. Loss of nutrient may
occur at any or all of the following steps: harvesting, handling, transport, preparation, processing, distribution, and storage.
Now that you already know the loss of nutrients during processing, answer D of Activity on Chemistry of Cooking.

HOW TO RETAIN NUTRIENTS IN FOOD

 The following steps should be followed if the maximum amounts of nutrients are to be retained during preparation and
cooking of food in the home.
1. Take frozen food at home from the supermarket in an insulated container and place it in the home freezer immediately.
2. Store foods at the lowest appropriate temperature and for the shortest possible time.
3. If possible, minimize the amount of chopping and cutting of vegetables for cooking.
4. Do not use sodium bicarbonate in cooking as it increases the rate of loss of thiamine and vitamin C.
5. Try to avoid storing cooked foods for lengthy periods in the freezer or refrigerator.
Now that you already know how to retain nutrients in food, answer E of Activity on Chemistry in Cooking.
FOOD PROCESSING
The demand for more processing of food products for home use arise due to homemakers working away from home and
the distance of the farm from the population. Food produced in bulk must be preserved in order to avoid spoilage. The causes of
food spoilage are as follows: a) microorganisms like bacteria or fungus, b) reaction with oxygen, light, heat, leaching at some stage of
processing. To control bacteria, the following maybe done: a) heating at high temperature; b) removal of water; c) low temperature
to slow down bacterial activity; and d) chemical treatment to kill the bacteria. Any preserved food should have good flavor, high
nutritive value, and good shelf life (the time a food product can be stored before deteriorating).
EXAMPLE OF FOOD PROCESSING:
1. Milk processing. The major processing procedures are pasteurization (process of heating milk at about 165 0F for not less
than 16 seconds followed by rapid cooling) and sterilization (consist of intense heating at about 285 0F for 6 seconds). Other
processed milks are: a) evaporated milk [ made by removing water from milk]; b) condensed milk [ made by removing water from
milk and adding sugar]; c) dry milk [ made by removal of water from condensed milk which retain less than 5 % of moisture].
2. Ice cream. Ice cream is made of a mixture of milk products, flavors, sweeteners, stabilizers, emulsifiers and other
ingredients such as fruits and nuts. The product is frozen at 20 to 26 0F. Quality control is extremely important.
3. Beer. Beer and allied products are beverages of low alcohol content (2 to 7 %) made by brewing various cereals (barley,
malt, flaked rice, oats, corn, wheat, millet) with hops, usually added to impart a more or less bitter taste and to control fermentation
that follows. Beer manufacture is divided into three steps namely: a) brewing of mash through cooled hopped wort; b) fermentation;
and c) storage, finishing, and packaging for market.
4. Wine. Wine has been made for several thousand years by fermentation of the juice of the grapes. Like other fermentations,
many primitive procedures have been surpassed by improved science and engineering to reduce cost and make more uniform
product. Wines are classified as natural alcohol (contains 7 to 14 % alcohol), fortified alcohol such as sweet or dry or still of sparkling
(contains 14 to 30 % alcohol). Various fermented products upon distillation and aging, yield distilled liquors like whisky, brandy, rum,
gin, vodka, and spirits which contain 30 to 45 % alcohol. However, percentage alcohol is reflected as degree proof in the bottle of
wines. (Degree Proof= % alcohol X 2).
5. Vinegar. The aerobic bacterial oxidation (by the genus acetobacter) of alcohol to dilute acetic acid is another ancient
Procedure. Furnishing vinegar, is a flavored acetic acid solution, fermented from wine, cider, malt, or dilute alcohol. If pure dilute
alcohol is fermented, pure dilute acetic acid results. The yield is 80 to 90 % of theory. Air must be supplied, as this formulation
indicate: a) 2C2H5OH + O2 2CH3CHO + 2 H2O
b) 2CH3CHO + O2 2CH3COOH
Since these reactions are exothermic, either the alcohol can be slowly trickled through the apparatus, letting the heat dissipate, or it
can be recirculated with special cooling. If cider, malt, or wine is fermented, the acetic acid content of the resulting vinegar rarely
exceeds 5 %, because of limitations of sugar content; if dilute alcohol is the raw material, the acetic acid may rise to 12 or 14 %, at
which acidity the bacteria cease to thrive. If fruit juice is turned to vinegar, certain esters are formed, varying with the raw material
and thus imparting a characteristic flavor.
6. Chocolate and cocoa. Cacao dried beans were roasted, cooled, cracked, dehusked, and degerminated. To work up the
cacao product into chocolate, sugar is grinded with cacao nibs. To make this product into chocolate milk, condensed fresh milk or
milk powder is added during processing. The finished product has a cocoa-butter of 30 to 35 % and not less than 12 % milk solids.
Cocoa is made from roasted ground beans subjected to pressing to remove the fat (55 % fat was reduced to 20 %). The removal of
fat makes a cocoa beverage that is not too rich and one in which the fat does not separate on top.
7. Meat processing. Meat from animals may be processed manually or by using machines. This includes the slaughter,
cleaning, slicing and freezing. Some meats are treated with spices and additives before freezing or cooking. Some cooked meat
maybe canned or packed and sealed in plastic.
8. Natural fruit concentrates. Although the essential oils used in flavoring are the same grade and sources as those used for
perfumes, fruit flavors are handled in a somewhat different manner. Because of the large percentage of water in most common
fruits (75 to 90 %) and the presence of considerable amount of sugar and other easily fermented materials, special processes are
employed such as:
a) distillation and extraction of fruit essence. The ripe fruit is stoned and comminuted. Then subjected to steam
distillation and rectification until all the aroma is concentrated in a small portion of the aqueous distillate. This portion is then
extracted with low boiling petroleum ether and the ether is removed under vacuum to leave the essence of the fruit.
b) extraction of the juice. The juice is extracted without distillation. Occasionally, the juice is allowed to ferment slightly
before extraction which result in a fuller flavor.
c) concentration of the juice. The juice is filtered and concentrated in vacuum evaporation at low temperature until large
amount of water is driven off and sugar concentration is high enough (60 %) to inhibit bacterial growth. Alternative process of water
removal is freeze-drying.
9. Cane Sugar Refining. The cane is washed, chopped, shredded and pressed to remove the juice. The juice is filtered and
chemically treated and heated with high pressure steam, settled in large tanks and filtered to separate the cake. The filtrate which
contains 85 % water is evaporated to a degree of supersaturation (at least 40 % of water is removed). Sugar crystal nuclei are added
(shock seeding), followed by controlled evaporation, centrifugation to remove the crystals (raw sugar) which is light brown in color
from the muddy liquid (molasses). Raw sugar has 97.8 % sucrose and maybe refined into white sugar.
Now that you already know the different food processing methods, answer Activity on Food Processing.

APPLIED CHEMISTRY
 MODULE 9 CHEMISTRY IN THE DINING ROOM
NAME _____________________________________________ SECTION __________________ SCORE __________
ACTIVITY: FOOD ADDITIVES
IA Complete the table below:
TABLE I RECORD OF OLD ADDITIVES
RECORD CHEMICALS USED AS PRESERVATIVE (at least 2)
Ancient
Chinese
British Patent 330
Pliny the Elder
IB List down at least three long established food processing.
1. _____________________________ 2. ____________________________ 3. _____________________________
IIA Enumerate the articles used for food or drink preparations.
1.__________________________________ 3._______________________________ 5._____________________________
2.__________________________________ 4._______________________________
IIB What is a GRAS List ? ______________________________________________________________________________
___________________________________________________________________________________________________
III In your own words, list down the justified uses of food additives.
1.__________________________________________________________________________________________________
2. __________________________________________________________________________________________________
3. __________________________________________________________________________________________________
4. __________________________________________________________________________________________________
5. __________________________________________________________________________________________________

IV In your own words, list down the not justified use of food additives.
1.__________________________________________________________________________________________________
2.__________________________________________________________________________________________________
3.__________________________________________________________________________________________________
4.__________________________________________________________________________________________________
5.__________________________________________________________________________________________________

V In your own word describe the characteristics of food additives.

1.__________________________________________________________________________________________________
2.__________________________________________________________________________________________________
3.__________________________________________________________________________________________________
4.__________________________________________________________________________________________________
5.__________________________________________________________________________________________________

VI Complete the tables below.

TABLE II CLASSIFICATION OF FOOD ADDITIVES
CLASSIFICATION DEFINITION (one sentence only) EXAMPLES (at least 3)
Preservatives

Antioxidants

Improving Agents

Moidifying Agents

TABLE III TYPES OF IMPROVING AGENTS

IMPROVING DEFINITION EXAMPLES (at least 3)
AGENTS (one sentence only)
Flavoring Agents
Colorants
Sweeteners
Acids and Bases

TABLE IV NUTRITIONAL ADDITIVES

NUTRITIONA DEFINITION EXAMPLES (at least 2)
L ADDITIVE (one sentence only)
Fortification
Restoration
Enrichment
Nutrification

APPLIED CHEMISTRY
 MODULE 9 CHEMISTRY IN THE DINING ROOM
NAME _____________________________________________ SECTION __________________ SCORE __________
ACTIVITY: CHEMISTRY OF COOKING
A. Complete the tables below.
TABLE I METHODS OF COOKING
METHODS DESCRIPTION (one sentence only)
Dry Heating

Wet Heating

Hot Oil Frying

Microwave

TABLE II CHANGES IN FOOD

CHANGES DESCRIPTION (one sentence only)
Physical

Chemical

Microbiological

B. TRUE-FALSE. Write the word true if the statement is correct and false if otherwise. Write the answer on the space
provide before the number of items.
__________1. Cooking involves the process of absorbing heat in food.
__________2. Increase in temperature increases the rate of spoilage in food.
__________3. Food refrigeration and freezing stops food spoilage.
__________4. Thicker burger patties cook faster than the thin ones.
__________5. Finely chopped meat cooks faster than the thick meat slices.

C. Complete the table below.

TABLE III COOKING WITH FAT
FUNCTION DESCRIPTION (one sentence only)
Tenderizing

Aeration

Heat Medium

Emulsion Former

Flavoring

D. TRUE-FALSE. Write the word true if the statement is correct and false if otherwise. Write the answer on the space
provide before the number of items.
_________ 1. Processed food is rarely better than the raw ingredients unless fortified.
_________ 2. Food processing may destroy some nutrients but may liberate another nutrient.
_________ 3. Quality of food is judged based on the color, flavor and texture.
_________ 4. Nutrients in food maybe lost in all processes of food handling.
_________ 5. Food nutrients are lost due to exposure to oxygen, heat, or light and maybe leached out by water.

E. Give some steps to help retain nutrients in food.

1. ______________________________________________________________________________________________
2. ______________________________________________________________________________________________
3. ______________________________________________________________________________________________
4. ______________________________________________________________________________________________
5. ______________________________________________________________________________________________

APPLIED CHEMISTRY
 MODULE 9 CHEMISTRY IN THE DINING ROOM
NAME _____________________________________________ SECTION __________________ SCORE __________
ACTIVITY : FOOD PROCESSING
A. TRUE-FALSE. Write the word true if the statement is correct and false if otherwise. Write the answer on the space
provide before the number of items.
________ 1. If milk is heated at a temperature of 165 0F for 6 seconds, it is called pasteurized.
________ 2. In making beer, cereal is brewed with hops then fermented.
________ 3. Vinegar is made by fermentation of alcohol from fruits fruit or plant sources which contain sugar.
________ 4.Chocolate is made from dried cacao beans which was roasted, cracked, dehusked, degerminated.and grinded with
sugar.
________ 5. Wine was traditionally obtained by fermentation of any fruit juice into alcohol.
________ 6. Most fruits contain 75 to 90 % of water and considerable amount of sugar and other easily fermented materials.
________ 7. Raw sugar has 97.8 % sucrose and maybe refined into white sugar.
________ 8. Meat processing includes the slaughter, cleaning, slicing and freezing of meat from animal.
________ 9. Natural fruit concentrate used as flavoring for food is processed using distillation.
________ 10. The by-products of sugar cane juice refining are brown sugar and molasses.
B. CHEMICAL PROCESS FLOWCHART MAKING. Complete the flowchart for the indicated food processing. Use the concepts
and instructions given below.
CONCEPTS: Chemical Process Flowchart show the step by step sequence of the chemical processes from the entrance of the raw
material/s to the formation of the product. It also indicate the removal of product and by-product.
INSTRUCTION: Complete the flowchart by writing the process above the arrow. Study the example given below.
EXAMPLE: Condensed milk is made by removing water from milk by freeze drying process. The milk product is called evaporated
milk. IT is then added with sugar. The final milk product is the condensed milk.
Condensed Milk Process Flowchart

Milk Evaporated Milk Condensed Milk

1 Water 2

ANSWER:

Freeze Drying Addition of Sugar

Milk Evaporated Milk Condensed Milk
1 Water 2

TO ANSWER THE REST OF THE ACTIVITY, JUST WRITE THE PROCESS ON TOP OF THE ARROW. DO NOT REWRITE THE FLOWCHART

1. A beer made from malt undergo the following process. The malt is mashed, added with hops and brewed. The brewed
mixture is then fermented inside storage containers, Once the desired alcohol content is achieved (2-7%), finishing and
packaging follows.

Beer Making Flowchart

Malt Mashed malt malt-hops mixture

1 2
3

Beer Finished Beer Fermented Beer

5 4

2. A distilled liquor called spirit is made by fermentation of grape juice. The fermented liquor will undergo distillation then,
aging inside barrels followed. The aged liquor will undergo bottling and ready for distribution.

Wine Making Flowchart

Grape juice fermented liquor distilled liquor

1 2

Wine

4 aged liquor
 3. A certain wine vinegar is made by fermentation of alcohol in apple juice. The apple wine undergoes aerobic bacterial
oxidation until 5% acetic acid is produced. Then bottling follows.

Wine Vinegar Making Flowchart

Apple juice apple wine fermented mixture

1. 2

Wine vinegar

4. Chocolate is made by roasting dried cacao beans. The roasted beans undergo cracking to open the shell. Then, dehusking
followed to clean the beans. Then, degermination is done to obtain cacao nibs. The nibs undergo grinding with sugar to
obtain the chocolate product.

Chocolate Making Flowchart

Dried cacao beans roasted beans cracked beans

1 2

chocolate nibs Clean beans

5 4

5. Brown sugar is made by filtering sugar cane juice. Then, chemical treatment is done to remove impurities. Heating at high
pressure steam then followed. The juice undergoes filtering to remove more impurities, then removal of water to obtain a
supersaturated cane juice is done. The solution undergoes shock crystallization to form raw sugar at the bottom of the tank.
Then, further evaporation to drive off water and form more crystals. To help the raw sugar settle at the bottom of the
container, centrifugation is done. The raw sugar crystals and liquid (molasses) is then separated by filtration.

Raw Sugar Making Flowchart

Sugar cane juice sugar cane solution sugar solution

1 2
3

Supersaturated solution Filtrate concentrated solution

5 4

Sugar crystals in solution more crystals in solution

7

Raw sugar + molasses sugar crystals in molasses

9
 APPLIED CHEMISTRY
MODULE 9 CHEMISTRY IN THE DINING ROOM
SUMMATIVE TEST
NAME _____________________________________________ SECTION __________________ SCORE __________
MULTIPLE CHOICE Write the letter of the best answer on the blank space provided before each item.
_____1. Which of the following is an ancient food additive?
a) aspartame b) carageenan c) pectin d) salt
____ 2. The following are definition of food based on food law EXCEPT:
a) articles used as food for human. c) materials used to prepare food.
b) articles used as drink for human. d) materials used to pack food.
____ 3. GRAS list is the Food and Drug administration’s ________.
a) general registry of antioxidant substances. c) good and artificial stuff.
b) generally regarded as safe additives. D) slang name for marijuana.
____ 4. The following principles are used for the evaluation of food additives.
a) Food additives may be used to disguise faulty qualities of products.
b) Food additives maybe used to improve nutritional quality of food
c) Food additives must be used in the minimum amount necessary.
d) Permitted food additives are subject to continuing research.
____ 5. Which of the following is not a justified use of food additive ?
a) Aid in manufacturing. c) Improve the quality of food.
b) Disguises the flavor. d) Use at a minimum amount.
____ 6. Which of the following are characteristics of food additive?
a) adequate toxicological study c) used at a maximum amount
b) subject to continuing reappraisal d) specific in purpose and used
____ 7. The following are purposes for using food additives, which one is not acceptable purpose?
a) Provide aids in producing and storing food. c)Render a food more appetizing to consumers.
b) Maintain the nutritional quality of food. d) Hide an inferior quality of a food product.
____ 8. Which of the following is an antioxidant?
a) BHT b) pectin c) starch d) tartrazine
____ 9. The food additive that preserves food is ___________
a) aspartame. b) citric acid. c) monosodium glutamate. d) sodium chloride.
____ 10. Artificial sweeteners are not true sugars but taste sweeter than natural counterparts. However,
it is feared for some health reasons. Which one is proven harmful to consumers?
a) saccharine b) aspartame c) monellin d) cyclamate
____ 11. Artificial sweeteners are not true sugars but taste sweet than the natural counterparts, which one is an example of artificial
sweetener? a) glucose b) fructose c) saccharine d) sucrose
____ 12. Which of the following is an improving agent? a) emulsifying b) flavoring c) gelling d) humectant
_____ 13. The kind of food additive that enhances one or more quality in food is:
a) stabilizers b) emulsifiers c) sweeteners d) thickeners
____ 14. The food additive that inhibits the reaction of food to trace elements during storage is__________
a) antioxidant. b) preservative. c) stabilizer. d) sequestrant.
____ 15. Which of the following modifying agents is a stabilizer and gelling agents?
a) agar b) carageenan c) pectin d) starch
____ 16. The food additive that inhibit the reaction of food to trace elements during storage is :
a) antioxidant b) preservative c) stabilizer d) sequestrant
____ 17. The addition of nutrient in processed food which is not naturally occurring in the raw material is called ____
a) enrichment b) fortification c) nutrification d) restoration
____ 18. When grains were processed, most of it nutrients were lost. At the end of the processing, nutrients lost were added
together with other nutrients which are not normally found in the raw material. What kind of process was done?
a) enrichment b) fortification c) nutrification d) restoration
____ 19. Heating food with water at a temperature range of 100-120 0C is called _______________
a) dry heating. b) wet heating. c) hot oil heating. d) microwave heating.
____ 20. The following are processes common in preparing food: I oil frying; II boiling in water;
III steaming; IV baking; V roasting. Which pair involves dry heating?
a) I & II b) II & III c) III & IV d) IV & V
____ 21. The following changes take place in food except:
a) physical b) chemical c) biological d) microbiological
____ 22. Which of the following changes in food involves physical change?
a) decomposition b) dissolution c) oxidation d) spoilage
____ 23. At what temperature will bacterial activity slow? a) 0 0C b) 25 0C c) 110 0C d) 250 0C
____ 24. Grind meat cooks faster than big piece of meat. What factor in cooking was illustrated?
a) energy transfer b) size of molecule c) surface area d) temperature increase
____ 25. Fat is one of the main ingredients in cake making. What is the role of fat in cooking the cake?
a) aeration b) emulsion former c) flavoring d) heat medium
____ 26. The following food characteristics may indicate nutrient loss, which one is not included?
a) color b) flavor c) odor d) texture
____ 27. Nutrients are lost during processing because the constituents in food may react with _____________.
a) Ingredients in food. c) other constituents in food.
b) leaching out by water d) oxygen, heat and light.
____ 28. The processes cannot help retain nutrients in food is ___________
a) Keeping frozen meat and fish in a freezer compartment of a refrigerator.
b) Reducing the number of times of chopping and cutting of vegetables.
c) Storing food at the lowest temperature for the shortest time possible.
d) Using of sodium bicarbonate, NaHCO3 in cooking of fruits and vegetables.
____ 29. Which of the following food processes are NOT used in meat processing ?
a) freezing b) cooking c) removal of oil d) treatment with spices
____ 30. A fermented liquor was found by laboratory analysis to contain 40 % ethyl alcohol. What degree proof will be printed in its
bottle? a) 20 b) 40 c) 60 d) 80

Write the correct process involved on top of the arrow in the flowchart. Refer to the concepts of food processing found on page 4
of the module.

1. Natural Fruit Concentrate Flowchart. Method A: Sugar Concentration Method

Method B: Freeze-Drying

Filtrate concentrated juice

A2

A1

Fruit juice

B1

Concentrated juice

2. Meat Processing Flowchart: Method A: Frozen Fresh Meat

Method B: Frozen Treated Meat
Method C: Canned Meat Product

Frozen fresh meat

A1

Cleaning and slicing

Animal meat clean raw meat treated meat frozen treated meat
B1 B2

C1

Cooked treated meat

C2

Canned meat product

REFERENCES:
1. Chemistry in the Market Place by Ben Selinger
2. Chemical Process Industries by R. Norris Shreve and Joseph A Brink, Jr.
3. Food Science and You by Kay Yockey Mehas and Sharon Lesley Rodgers
4. Chemistry for Changing Times by John W. Hill

PREPARED BY:
VIENNA SHIELA JEMAFE M. ENCARNACION
Master Teacher I- Science Department
Digos City National High School
Digos City Division
Region XI

COPYRIGHT

This learning material is a self- learning module prepared for Applied Chemistry Students of Digos City National High
School enrolled in Grade 9 Science Technology and Engineering (STE) Program for School Year 2020-2021.

The contents of this module were taken from the references mentioned and not the idea of the writer.

Copyright, 2021