FOOD CHEM (REVIEWER)

I. Metabolism (Food > Digestion > Energy)

Catabolism - breaks down large molecules into smaller units that are either oxidized to release
energy or used in other anabolic reactions.
Anabolism - produces chemical compounds from smaller units and requires energy.

GLYCOLYSIS: Glucose > Pyruvic acid and ATP (Adenosine triphosphate)

Pyruvic acid > acetyl coA > citric acid cycle > electron transport chain > more ATP
GLYCOGENESIS: glucose > glycogen
GLYCOGENOLYSIS: glycogen > glucose
GLUCONEOGENESIS: pyruvic acid > glucose
II. WATER
 Universal solvent, can appear in three phases of matter ( water-ice-boiling water (steam))

Molecular formula - H2O Molecular weight - 18 g/mol Molecular shape - Bent

Hydrogen Bonds – bonds between water molecules

PROPERTIES OF WATER
 Hydrogen Bonding – the attractive force between hydrogen attatched to an electronegative
atom of one molecule
 Water’s Thermal Conductivity – water expands as it freezes while other liquids contract
 High Heat Capacity – water is able to absorb a high amount of heat before the temp. increase
 Cohesion – water is attracted to other water molecule
 Surface Tension – water is attracted to other surface (ex. Basilik Lizard)
 Adhesion – water is attracted to other molecules like water droplets on leaves
 Heat of Fusion - energy is required to change a gram of substance from solid to liquid state
without changing its temperature
 Polarity – Unequal distribution of charges are attracted to each other, so when there are lots of
water molecules they stick with each other.
 Heat of Vaporization – the quantity of heat that must be absorbed if a certain quantity of liquid
is vaporized at a constant temperature.
 Solvent – water is polar which allows it to interact and dissolves lot of substances
 Capillary Action – makes the molecules to move upward
 High Specific Heat – Can absorb lot of heat
 Odorless
 Tasteless
 Colorless
 Boiling Point – 100 degrees Celsius Freezing Point – 0 degree Celsius

THREE FORMS OF WATER

 Free Water – most water in foods, entrapped that is why easily to pressed, acts as dispersing
agent and solvent and can be removed by drying foods.

 Adsorbed water - is associated in layer through intermolecular hydrogen bonds around

hydrophilic food molecules.

 Bound water - is water that is physically trapped within crystals, such as crystalline starch,
or other substances in food (some food scientists prefer to define just the free and bound
forms of water).
WATER CONTENT ANALYSIS – KARL-FISCHER TITRATION

FUNCTION OF WATER IN FOOD PREPARATION


 Heat Transfer
 Universal Solvent
 Coloidal Disperson

Suspension -

III. VITAMINS
 Substances that your body needs to grow and develop normally.
 One of a group of organic substances, present in minute amounts in natural foodstuffs,
that are essential to normal metabolism; insufficient amounts in the diet may cause
deficiency diseases.
 There are 13 vitamins your body needs.

DIFFERENT KINDS OF VITAMINS

 Vitamin A (RETINOL)
 Vitamin B1 (THIAMINE)
 Vitamin B2 ( RIBOFLAVIN)
 Vitamin B3 (NIACIN)
 Vitamin B6 ( PYRIDOXINE)
 Vitamin B12 ( CYANOCOBALAMINE)
 Vitamin B5 ( PANTOTHENIC ACID)
 Vitamin B7 ( BIOTIN)
 Vitamin B9 ( FOLATE)
 Vitamin C ( ASCORBIC ACID)
 Vitamin D ( D2 – CALCIFEROL, D3- CHOLECALCIFEROL)
 Vitamin E ( TOCOPHEROL)
 Vitamin K ( K1 – PHYLLOQUINONE, K2 – MENAQUINONE K3- MENADIONE)

TWO TYPES OF VITAMINES

Fat Soluble – are stored in the fat tissues of our bodies, as well as the liver.
-are easier to store than water soluble and can reserves in the body for up to month

Examples : VITAMIN FUNCTION

A Needed for vision, healthy and mucous membranes, bone and
tooth growth, immune system health

D Needed for proper absorption of calcium; stored in bones

E Antioxidant; protects cell walls
K Needed for proper blood clotting

Water Soluble – do not get stored in the body for long – they soon expelled through urine
-need to be replaced more often that fat soluble ones
- vitamins C and all Vitamins B are awater soluble
 VITAMINS

B1 Part of an enzyme needed for energy metabolism; important to nerve

function

B2 Part of an enzyme needed for energy metabolism; important for normal

vision and skin health

B3 Part of an enzyme needed for energy metabolism; important for

nervous system, digestive system, and skin health

B5 Part of an enzyme needed for energy metabolism

B6 Part of an enzyme needed for protein metabolism; helps make

red blood cells
B9 Part of an enzyme needed for making DNA and new cells,
especially red blood cells
B12 Part of an enzyme needed for making new cells; important to nerve
function

C Antioxidant; part of an enzyme needed for protein metabolism;

important for immune system health; aids in iron absorption

V7 Part of an enzyme needed for energy

IV. MINERALS
 Like vitamins, minerals are substances found in food that your body needs for growth and
health.
 Minerals are found in foods such as meat, cereals (including cereal products such as bread),
fish, milk and dairy foods, vegetables, fruit (especially dried fruit) and nuts.
 Minerals are necessary for three main reasons: building strong bones and teeth
 controlling body fluids inside and outside cells turning the food you eat into energy
TWO TYPES OF MINERALS
MACROMINERALS – minerals needed by our body in large amount
Cl Needed for keeping the right amounts of water in the different parts of your body
Mg Needed for forming bones and teeth Needed for normal nerve and muscle function
P Needed for forming bones and teeth Needed for storing energy
K Needed for normal nerve and muscle
Needed for keeping the right amounts of water in the different parts of your body

Na Needed for normal nerve and muscle

TRACE MINERALS – our body needs just small amounts of trace minerals

Cu Helps protect cells from damage Needed for forming bone and red blood cells
F Needed for forming bones and teeth
I Needed for thyroid gland function
Fe Helps red blood cells deliver oxygen to body tissues, Helps muscles function
Se Helps protect cells from damage, Needed for thyroid gland function
Zn Needed for healthy skin Needed for wound healing
Helps your body fight off illnesses and
 FOOD FORTIFICATION AND ENRICHMENT

 Both terms mean that nutrients have been added to make the food more nutritious.

ENRICHMENT – refers to the addition of micronutrients to a food which are lost during process.

-if the food is labeled “enriched” then the vitamins or minerals are added back

FOOD FORTIFICATION - refers to “the practice of deliberately increasing the content of essential
micronutrients in food irrespective of whether the nutrients were originally in the food before
processing.

TYPES OF FOOD FORTIFICATION

Biofortification - (i.e. breeding crops to increase their nutritional value, which includes both
plant breeding and genetic engineering)

Microbial biofortification and synthetic biology - (i.e. addition of probiotic bacteria)

Commercial and industrial fortification - (i.e. flour, rice, oils)

V. FOOD ADDITIVE
- a food additive is any substance added to food.
- Substance used in the production, processing, treatment, packaging and transportation
or storage of food

FUNCTIONS OF FOOD ADDITIVE

 TO MAINTAIN OR IMPROVE SAFETY AND FRESHNESS
 TO IMPROVE OR MAINTAIN NUTRITIONAL VALUE
 TO IMPROVE TASTE, TEXTURE AND APPEARANCE

TYPES OF FOOD ADDITIVE

1. Color additive - any dye, pigment or substance which when added or applied to a impart color.
Forms
Dye – water-soluble
Lake – oil-soluble
 2. PRESERVATIVES – prevents food spoilage
4 types of Food preservatives

ANTI-MYCOTICS – inhibit growth of molds

Example: sorbic
ANTI-OXIDANTS – retard the development of rancidity
Example: BHA, Vit. C
ANTI-BIOTICS – prevents the growth of harmful
bacteria
Example: tetracycline
ANTI-STALING – maintains moisture and softness

3. SWEETENERS – add sweetness with or without the extra calories.

Example: sucrose, sucralose, mannitol, fructose

4. FLAVOR ENHANCER/FLAVORANTS– enhance flavors already present in food.

Flavor – sensory impression of a food or other substances
4 types of flavor enhancer
• Herbs – refer to the leafy green part of the plants
Example: basil, parsley, oregano, lemon grass
• Spices – product from another part of the plant such as seed, fruit or bark
Example: pepper, nutmeg, cinnamon, gingerm turmeric
• Condiments
Example: MSG, soysaucce, ketchup, curry powder

5. NUTRIENTS – replace vitamins and minerals lost in processing; add nutrients that may be
lacking in the diet. Example: Vitamins and minerals

6. EMULSIFIERS – allow smooth mixing of ingredients. Keeps the oil and water based
ingredients from separating.
2 types of Food Emulsifier
Oil-in-water – oil is the internal phase, water is the external
Water-in-oil - water is the internal phase, oil is the external
Example: egg, honey, mustard, monoglycerides
Yolk of a chicken egg contains a large amount of a phospholipid compound known as LECITHIN.

7. STABILIZERS – preserves structure or texture. Prevents ice crystal from forming in frozen
food such as ice cream. Example: Agar agar, gelatin, pectin

8. THICKENERS – substance which can increase the viscosity of a liquid

Example: tapioca starch, cornstarch

8. PH Control Agent – controls acidity and alkalinity Example: citric acid, ammonium hydroxide
9. LEAVENING AGENTS – promotes rising of baked goods Example: yeast, baking soda
8. HUMECTANTS – retain moisture Example: glycerine, sorbitol
9. YEAST NUTRIENT – promote growth of yeast Example: sugar, honey
10. FIRMING AGENTS – maintains crispiness and firmness Example: calcium chloride
11. GASES – serve as propellant, aerate or create carbonation Example: carbon dioxide
COLOR- refers to human perception of colored materials— red, green, blue, and so forth.
PIGMENTS - are natural substances in cells and tissues of plants and animals that impart color.
DYES - are any substances that lend color to materials.

NATURAL FOOD COLORING

• CAROTENOIDS -have a deep red, yellow, or orange color.
• CHLOROPHYLL -is another natural pigment, found in all green plants.
• ANTHOCYANIN -is best natural source for deep purple and blue colors
• TURMERIC - which is added to mustard to impart a deep yellow color.