DEVELOPMENT &

IMPORTANCE OF FOOD
CHEMISTRY
BY GROUP-5
Food chemistry is the study
of chemical processes and interactions of
all biological and non-biological
components of food . The biological
substances include such items
as meat, poultry, beer, and milk as
examples. It is similar to biochemistry in
its main components such
as carbohydrates, lipids, and protein, but
it also includes areas such as
water, vitamins, minerals, enzymes, food
additives, flavors, and colors. This
discipline also encompasses how
products change under certain food
processing techniques and ways either to
enhance or to prevent them from
happening. An example of enhancing a
process would be to encourage
fermentation of dairy products
with microorganisms that convert lactose
to lactic acid.
Food chemistry allows for subjecting food
materials to chemical scrutiny. It
employs chemistry tools to analyses food
items so that they transform to
nutritious, safe and materials of
commercial value. Instruments that are
popular in the vicinity of chemistry are
employed in food chemistry.

Flavor's, preservatives, emulsifiers,

thickeners, stabilizers, sweeteners,
color's are some of the materials that are
produced from food chemistry. And a
consideration of the development of these
materials from their crude source
through research, development,
production, regulation and commerce;
would telltale of how expansive is the
importance of food chemistry.
PRINCIPLES OF FOOD CHEMISTRY
 CARBOHYDRATE-Carbohydrates are widely
distributed in nature in the form of sugars, starches,
cellulose and other complex substances. There are
many carbohydrates which do not fit into the general
formula. The modern definition of carbohydrate is
that they are polyhydroxy aldehydes or ketones and
their derivatives.

 LIPID-Lipids are widely distributed in nature. They

rarely occur in an organism in the free state but are
more usually combined with proteins (lipoproteins) or
carbohydrates ( lipopolysaccharides or glycolipids).
 PROTEIN-Proteins are involved in a greater variety
of functions than any other type of molecules of life.
Life processes such as growth, digestion and
metabolism, excretion and conversion of chemical
energy to mechanical work are all controlled by
enzymes and hormones.
 VITAMIN-Vitamins are a group of heterogeneous
substances that differ widely in their chemical nature
and function. They are low- molecular-weight organic
substances necessary in small amounts in the diet of
higher animals for normal growth, maintenance of
health and reproduction
 MINERALS

 Minerals have various functions in the body.

Abut 4-6 per cent of the human body weight
consists of minerals, 4/5 of this being in the
skeleton and the rest in other organs. Minerals,
as salts, are constituents of bone and teeth.
WATER
 Water influences the appearance, texture and
flavour of food. Food spoilage also is related to
the presence of water in food.
 PIGMENTS AND COLOURS
 The characteristic colour of raw food is due to the natural
pigments present in the plant and animal materials.
Therefore, to achieve the desirable colour and acceptability,
an understanding of pigments and colour is necessary.
FLAVOURS
 Natural flavouring materials, such as spices, essential oils
and fruit concentrates, have been used for long in food
preparation. Thousands of synthetic flavours are now being
used as food additives.
 ENZYMES
 Use of enzymes to accomplish certain desirable
changes in food has been practised from
antiquity. Use of malted barley in brewing, yeast
in the production of alcoholic beverages are
techniques that have been used for centuries.

PROPERTIES OF FOOD
 Foods are generally complex materials. The
properties of their components determine the
quality of food.
HISTORY OF FOOD
CHEMISTRY
The history of foods dates back to the
late 1700s, when many famous
chemists were involved in
discovering chemicals important in
foods.
In 1785, Carl Wilhelm Scheele isolated
malic acid from apples. This created
the first lead on food chemistry. After
a couple year he published his first
book on agriculture & food
chemistry, which became widespread.
 The French chemist Antonie Laurent Lavoiser was
formulate the the principles of modern chemistry
 The English chemist Sir Humphrey Davy in the years
1807 and 1808 isolated the elements K, Na, Ba, Ca and
Mg.
 The works of Swedish chemist Jons Jacob Berzelius and
the Scottish chemists Thomas Thomson resulted in
beginning of organic formulas
 During the first half of 20th century most of the essential
dietary substance are discovered.
 In 1874 the Society of Public Analysts was formed with the
aim of applying analytical methods to the benefit of the public.
 Its early experiments were based on bread, milk and wine.

 Around the mid 1900s Food Chemistry expanded and spread to

colleges and universities to be able to major in them to pursue
it as a career.
 Agricultural and Food Chemistry division was developed as a
result of the American Chemical Society in 1908.
 Lastly in 1995 the Institute of Food Technologist established
the final Food Chemistry Division .
 Without the first discoloration of Food Chemistry by Carl
Wilhelm Scheele in the 18th century we wouldn’t be as
advanced with it as we are today.
TRANSFORMATION OF FOOD CHEMISTRY
SAMPLING OF FOOD

Sampling involves the selection of a certain portion,

number of product from a particular food. It must be
representative.

Samples are usually collected from a lot of food for

random surveillance. Food safety officer while taking
samples of food or imported article of food for analysis ,
shall follow some specified procedure.
IMPORTANCE OF SAMPLE COLLECTION
o Sample collection is very important to ensure that analytical data is reliable
and to draw a representative sample.

3 activities in analysis
- Collection of representative sample
- Sample preparation
- Analysis using proper methods & instruments

o Potential sources of variation for above activities to be identified and

minimized or avoided

o There has to maintain proper sample size, suitable containers for sampling
or use of appropriate preservatives to prevent spoilage /damage before
analysis.
PRECAUTIONS DURING SAMPLING
 The condition of the sample received for examination is of primary
importance.
• A representative sample is essential when pathogens or toxins are
sparsely distributed within the food.
• The number of units that comprise a representative sample from a
designated lot of a food product must be statistically significant.
• The proper statistical sampling procedure, according to whether the
food is solid, semisolid, viscous, or liquid, must be determined by the FSO
at the time of sampling.
• Clean, dry, leak-proof, wide-mouthed and sterile containers of a size
suitable for sample of the product must be used.
• Sample must be submitted in original and in sealed condition.
• Dry or canned foods that are not perishable and are collected at ambient
temperatures need not be refrigerated.
• Collect frozen samples in pre-chilled containers.
• Follow storage norms
SAMPLING TOOLS AND CONTAINERS

Sampling tools: Common tools such as pliers, spoon,
screwdriver and knife are useful for opening
containers, cutting bags of food products.

Sample containers: In general, for liquids the container

should use clean, dry containers of appropriate waterproof
and leak proof material, including glass, stainless metal, and
suitable plastic material which can be sterilized by heat if
necessary.
SAMPLE COLLECTION TECHNIQUES:
 The FSO/ Authorized Officer must obtained the
following Information;
-name of the food;
-lot number;
-container size or sizes;
- product code numbers;
- labelling information;
-condition of the lot, i.e., broken packages, evidence
of rodent or insect infestation, etc.;
PACKING AND SEALING THE SAMPLES
 - In order to maintain integrity, packages containing exhibits
should be secured or sealed to prove their authenticity.
- The stopper shall first be securely fastened so as to prevent
leakage of the contents in transit .
- The bottle, jar or other container shall then be completely
wrapped in fairly strong thick paper.
- A paper slip of the size that goes round completely from the
bottom to top of the container, bearing the signature of the
Designated Officer and code number of the sample, shall be
pasted on the wrapper, the signature or thumb impression of the
person from whom the sample has been taken, shall be affixed in
such a manner that the paper slip and the wrapper both carry a
part of this signature or the thumb impression
- The outer covering of the packet shall also be marked with the
code number of the sample.
NUTRITIONAL IMPORTANCE OF
FOOD
. CHEMISTRY
❖ Nutritional importance of food chemistry is very significant
topic as depend on food processing,cooking. Nutritional value
may be high or low such as depend on enzyme or vitamin all
all metabolic reaction occur in the body. Flavors or colors
increase or decrease the nutritional value and appearance of
food to consumer. Carbohydrate and fat is the energy
producing components of body. And protein is like body
builder which is also involved in food chemistry.

❖ Food chemistry uses analytical techniques to study

the chemical components of food items in order to
detect the nutritional and non - nutritional
compounds. This include the constituent amino acids,
fatty acids and carbohydrates. Emphasis is also given
to mineral constituent and vitamin content.
❖ Knowledge of the nutritional value of food is
essential for developing a food product with
essential amino acids and fatty acids. This could
be by mixing up different food products since the
amino acid that is absent in cow- pea and other
legumes may be present in maize grains.
❖ The nutritional importance of food chemistry also
extends to the biochemical study of enzymes and
cofactor. This also informs of the health
importance food chemistry.
Economic Importance of Food Chemistry:
1. Food chemistry helps to design and develop new food products for industries.

2. Various food substances could be used to initiate an array of chemical reactions that could lead
to the formation of either new or improved food products.

3. New foods with different look, texture and taste can increase the acceptancy of the food among
the people which have positive impact on economic status of the industry.

4. Unemployment can be reduced by working in the food industries and it helps to change their
economic conditions.

5. The food industry employs 2.45 percent of the country's total labor force and its share in the
GDP was 2.01 percent in 2010. Bangladesh exported over $700 million worth of processed food
and beverages, over 60 percent of them were shrimp and fish products.

6. Food chemistry helps to develop new foods with great nutritive values and good qualities that
can be export in other countries and it’s have a great impact on national economical status.

7. Helps to reduce food import form others countries by increasing local food value and their long
shelf life by using food chemistry.

8. The significance of food industries lies in the fact that they create employment opportunities,
9. Economic factors play a crucial role and could affect personal nutrition status and health.

10. Economic decision factors such as food price and income do influence
people's food choices. This is likely to increase with growing food insecurity.

In different countries they show their economic development with food chemistry in
different conferences. Examples are:
In western countries
In Asia ( Singapore)
USES
Food chemistry is used in many ways
such as:
In Food Industry
- in food additives to improve texture,flavour,stability
-in food colour to improve appeal
-it is used in food safety testing methods.
In Medical
Science
-blood test
- urine test
-thyroid test
- other tests
In Chemistry Lab
-for studying the properties of protein,fat,
starch and carbohydrate.
-to examine sample
In Agriculture
-used in pesticides, insecticides
-transgenic plant
- transgenic animal
-GMO food
Others
-in paste
-in soap etc.
FOOD PRESERVATION IN FOOD CHEMISTRY
Food preservation, any of a number
of methods by which food is kept from
spoilage after harvest or slaughter.
Among the oldest methods
of preservation are drying,
refrigeration, and fermentation.
Modern methods include canning,
pasteurization, freezing, irradiation,
and the addition of chemicals.
Examples: Sodium benzoate, salt of
the ascorbic acid and propionic acid etc.
used for food preservation.
Chemical substances can play an important
role in food preservation. Food preservatives
can , for example prolong the shelf life of food.
The necessity of Food Preservation:
 To make the food available during the days
of scarcity.
 To make fruit palatable, attractive and to
increase its shelf life.
 To prevent spoilage of food by retarding the
growth of microorganisms due to
fermentation or acidification.
 To avoid undesirable changes that occur in
color, taste, flavor of the food.
 PACKAGING AND BRANDING
Packaging is an essential medium
for preserving food quality,
minimizing food wastage and
reducing preservatives used in
food. The packaging serves the
important function of containing
the food, protecting against
chemical and physical damage

IN
whilst providing information
essential to consumers and

FOOD CHEMISTRY
marketers.
Not many people realize the
importance of packaging until the
brand fails to grab attention of
customers.
Importance of food packaging:
❖ Protection against damage or contamination by
micro-organisms, air, moisture and toxins – Products
must be safeguarded against rough transport and
possible tampering as well as ensuring they meet any
physical, chemical or biological needs.

❖ Prevention of product spilling or leaking – Packages

must be tightly sealed and made resilient to ensure the
product remains uncompromised at all stages of
distribution until opened by the consumer.

❖ Product Identification and Labeling – Nutrition,

ingredients and sell-by dates are important not only to
the consumer, but to grocery stores as well. Bar codes
help stores to track inventory and sales.

❖ Marketing of Product to Consumers – The integrity of

the product is extremely important, but marketing is
equally essential. In addition to containing and
protecting the item, the packaging must speak to a buyer
and ultimately lead to a sale. Containers that achieve the
‘wow’ factor can set any product apart from its
competitors.
The importance of food branding can be said
in a simple way that, the food and beverage
business can only become successful when
customers identify the food products and use
like them. People know and prefer certain
food products only through brands that
include component like business logo, name,
and byline.

Branding is important because:

❑ Branding makes recognize a food products.

❑ Branding gives preference.

❑ Earns loyalty.

❑ Create emotion and lower future marketing

expense.
DISADVANTAGES
 In Food Industry certain chemicals and compounds are
added to prepared foods to improve their look, colour,
taste and texture. Food chemistry talks the chemical
processes and interactions of all biological and non-
biological components of foods.
 We use food additives in food industry. Some food
additives also deter the growth of microorganisms such
as bacteria and mold which extends the products shelf
life and increases profitability. However there are also
disadvantages to consuming food additives because they
can trigger allergic reactions and possibly lead to other
serious health issues.
 The most common additives which are used in food
industry such as-preservatives, sweeteners,colouring
agents,flavourings,emulsifiers,stabilizers,thickeners,
texturizers,acidity control agents,leavening agents,anti-
caking compounds and so on.
Some health risks are:
• A 2009 study published in “Current Opinion in Allergy and
Clinical Immunology” reported that allergic reactions to food
additives seem to be more common upto 7% in chemically
sensitive people prone to eczema , a type of skin rash. .
• Chemicals associated with triggering allergies or asthma include
monosodium glutamate or MSG, sulphites, food colourings and
artificial sweeteners..
• The major disadvantage of ionic emulsifiers in the food industry
is that they are PH sensitive and may react with other food
compounds to form complexes which may affect their
emulsifying strengths..
The artificial sweeteners aspartame may cause rashes or hives in
sensitive individuals. .
 The side effects of artificial food colouring:
 Artificial food colouring makes our foods more appealing and
desirable. While the safety of these dyes has been called into
questions, the U.S. Food and Drug Administration maintains that the
artificial food colouring currently permitted for use meet strict safety
requirements.
 Artificial Dyes Currently Used in Food:
• Red No.3 (Erythrosine)
• Red No. 40 ( Allura Red)
• Yellow No.6(Sunset Yellow)
• Blue No.1 (Brilliant Blue)
• Blue No.2 (Indigo Carmine)
 The most popular food dyes are Red 40, Yellow 5, and Yellow 6.
These three make up 90% of all the food dye used in the U.S.
• Consumer advocacy group and recent scientific research, however ,
have linked these food dyes to a number of potential health
problems, most notably certain types of cancer in animals and
attention- deficit disorder and hyperactivity in children.
• Food Safety Govt. does note that while it is rare ,some individuals
can have allergic reactions to particular food colours. . As an
example, the FDA found that approximately 1 in 10,000 people
could experience hives and itching after consuming the artificial
food colouring Yellow No.5- colouring used widely in beverages, ,
desserts , candies and other products.
• According to the Consumer advocacy group center for Service in
Public Interest , artificial food colouring and food dyes present
many risks to consumers. Red 40,Yellow 5 and Yellow 6 may
contain contaminants that are known cancer-causing substances.
Benzidine, 4 –amino biphenyl and 4-amino azobenzene are
potential carcinogens that have been found in food dyes.

• A 2009 paper published in “Prescribed International” noted
that a meta –analysis of 15 double –blind clinical trials found
that artificial food colouring increased hyperactive behaviour
in already hyperactive children. The paper concluded that it is
best for children to avoid artificial food colors.
• Some artificial food dyes can cause allergic reactions. In
multiple studies , Yellow 5 has been shown to cause hives and
asthma symptoms. People who have an allergy to aspirin
seen to be more likely to also be allergic to Yellow 5.
• Disadvantages of artificial sweeteners:
Artificial sweeteners do not provide bulk or volume.
These products can leave a sour aftertaste.
Some people are concerned about artificial sweeteners causing health
problems.
Bloating, loose stools and gas-related pain are the three most common
side effects complained about by these who use artificial sweeteners on
a regular basis.
Artificial sweeteners can lead to possible weight gains .
These products change the outcome of our cooking and baking efforts .
It can change the metabolic rate of our body.
SOCIAL AWARENESS:
• Consumers should read all the food labels carefully.
• We should keep a dairy of what we eat and when
reactions occur.
• Govt. Should take necessary steps to prevent harmful
food additives in food industry. And also mass people
should aware what they eat.
The presentation is submitted by-
 Syeda Najnin
 Tanzeen Nahar
 Tajkeya Tamanna
 Saima Akhter
 Priti Easmin
 Tania Mahbuba
 Sumaiya Nowshin
 Mishila Rahman
 Godhuli Islam
 Samia Mahbuba
THANK YOU