CHEMISTRY OF FOOD COMPOSITION

UNIT 2
Food Chemistry
Food chemistry is the study of
chemical processes and
interactions of all biological and
non-biological components of
foods.
The biological substances include such items as meat, poultry,
lettuce, beer, and milk as examples.
Non biological- 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.
Examples of Food Chemistry
This discipline also encompasses how products change under certain
food processing techniques and ways either to enhance or to prevent
them from happening.
1. Fermentation of dairy products: Apart from natural fermentation, to speed up
the process we use microorganisms which aid the process of conversion from
lactose to lactic acid. (enhancing process)
2. Fat & Sugar Substitutes: We know how fat & sugar cause different ailments,
but with the help of food chemistry, chemists are coming up with substitutes
which offer the same taste without the bad effects. (preventing process)
Example of enhancing a process would be to encourage
fermentation of dairy products with microorganisms that convert
lactose to lactic acid;
Example of preventing a process would be stopping the browning
on the surface of freshly cut Red Delicious apples using lemon
juice or other acidulated water.
Importance of Food Chemistry
Food chemistry allows for subjecting food materials to chemical scrutiny.
It employs chemistry tools to analyse 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.
Flavours, preservatives, emulsifiers, thickeners, stabilizers, sweeteners,
colours 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.
Salting of Food
The primary perception of the addition
of salt to food is to enhance the taste
of the food. But salting of food goes
beyond this reality! Although salt is
regarded as a potent preservative in
some quarters, it is a unique tool that
is not only used to balance the taste
of food, but to enhance the texture
and appearance of food products.
Vapor/Moisture Content
Food chemistry could manipulate a
factor as seemingly insignificant as
water to design and develop food
products. Apart from the actual water
content of food products that could
be catered for during mixing, water is
also used to create varieties that
could affect the taste, texture and
colour of finished food products.
Food Preservation
Food chemistry is credited to have
given birth to so many natural and
artificial food preservatives. The
study of some age-old preservation
methods has also resulted to the
study of chemical components which
were used for the synthesis of
recently approved industrial food
preservatives.
Economic Importance
Food chemistry helps to design and
develop new food products for industries.
Here, the study of the component of
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. The
improvement could be taste enhancement,
new aroma, colour, or increased shelf life.
Role of Carbon(IV) Oxide
Carbon(IV) oxide (carbon monoxide) is
the unsung hero of baking and brewery
process. The formation of dough in bread-
baking extends beyond the addition of
yeast to flour and incubation of the paste.
Carbon(IV) oxide is an important factor in
the beautiful white foams in a glass of
beer or the bubbling through a glass
containing a golden coloured beer.
Nutritional Importance
Food chemistry uses analytical
techniques to study the chemical
components of food items in other 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.
Branding and Packaging
An interesting aspect of food chemistry is in
the branding and packaging of finished food
products. Here, they represent on the food
pack approval from various organizations and
agencies responsible for the inspection of
food items. Food chemistry also cater for the
manufacture and expiration day of the food
item, the nutritional value of the food and
other essentials.
Functions of Nutrients Food Sources
Nutrients have one or more of three basic functions: they provide
energy, contribute to body structure, and/or regulate chemical
processes in the body. These basic functions allow us to detect and
respond to environmental surroundings, move, excrete wastes, breathe,
grow, and reproduce. There are six classes of nutrients required for the
body to function and maintain overall health. These are carbohydrates,
lipids, proteins, water, vitamins, and minerals.
Nutrients, Functions and Sources
Nutrients Role in nutrition and health Commons food sources

Proteins build and repair body tissue, including muscles, meat, fish, poultry -eggs -cheese -
bones and blood -make antibodies, the blood milk and milk products -legumes and
components which fight infection lentils -nuts, seeds and their spreads

Fat -concentrated energy source (9 calories per gram) -butter and margarine -oils -meat,
-adds to satiety -provide essential fatty acids - fish, poultry -salad dressings -milk
transport fat-soluble vitamins and milk products -baked goods and
pastries

Carbohydrates -major source of energy (4 calories per gram) - -rice, pasta, cereals -potatoes -
assist in the utilization breads -cakes, cookies -vegetables
and fruit -lentils and legumes
Vitamin A -promotes healthy eye tissue and eye
adaptation to dim light -reduces infections
by maintaining skin and membranes
Vitamin D -regulates calcium and vitamin D absorption
Vitamin E prevents oxidation of fat in tissues
Vitamin C -enhances iron absorption and utilization -
strengthens connective tissue -promotes
normal nerve function
Thiamin -aids in energy utilization -promotes normal
appetite -contributes to normal functioning
of nervous system
-liver -yellow and orange fruit and
vegetables (e.g. carrots and sw
potatoes) -dark green leafy
vegetables (e.g. spinach) -cheese
and milk -butter and margarine
fortified milk -tuna, salmon, and
sardines -sunshine
-vegetable oils -margarine -whole
grain cereals -nuts, seeds and their
spreads
broccoli -citrus fruits -green and red
peppers -potatoes -tomatoes -
strawberries -fortified apple juice
-lean pork -nuts -fortified cereals,
breads and pastry
Riboflavin -aids in energy utilization -promotes -meat and poultry -milk -yogurt -cottage
healthy skin, eyes and vision cheese -fortified whole grains

Niacin -aids in energy utilization -assists in fat -milk and milk products -meat, fish, poultry
synthesis -promotes normal nerve function -fortified cereals, breads and pasta

Vitamin B6 -assists in protein, carbohydrate and fat fish and poultry -whole grain breads and
metabo -promotes normal nerve function cereals -egg yolk

Folate -aids in red blood cell formation and dark green leafy vegetables -oranges and
protein metabolism - supports orange juice -bananas -wheat germ -
development of brain and spinal cord in fortified cereals
utero

Calcium -builds and maintains strong bones and -milk and milk products -yogurt -sardines
teeth -promotes normal blood clotting - and salmon -kale, mustard and turnip
promotes normal nerve function greens -broccoli -tofu and soy products

Iron -combines with protein to form -meat, fish, poultry -whole grains and
hemoglobin -carries oxygen to cells - fortified rice
increases resistance to infection
Chemical Reactions in Food
Types of Browning (enzymatic and non-enzymatic)

Browning is a common colour change seen in food during pre-

preparation, processing, or storage of food. It occurs in varying degrees in
some food material. The colour produced range from cream or pale
yellow to dark brown or black, depending on the food item and the extent
of the reaction. Browning reactions may be desirable or undesirable. In
some food, the brown colour and flavour developed during browning is
highly desirable and associated with a delicious, highly acceptable, and
quality product. Browning reactions contribute to the aroma, flavour and
colour of the product such as the browning
Enzymatic Browning
The colour change that takes place in fruits & vegetables, etc due to
the presence of enzymes is called as enzymatic browning.
● Light colour Fruits and vegetables darken when exposed to air as
a result of the presence of oxidative enzymes.
● Enzymatic browning occurs in those fruits and vegetables when
the cellular organization is disrupted by cutting, bruising or other
injuries to the tissues.
● This is due to the action of oxidative enzymes on the presence of
phenolic substances present in the fruit and vegetable tissues.
● Apples, Banana, Pears, Brinjals and potatoes undergo enzymatic
browning.
● Enzymatic browning takes place only in fruits and vegetables
which contain phenolic compounds.
Non-Enzymatic Browning
1. Maillard reaction produces flavour and aroma during cooking
process; and it is used almost everywhere from the baking industry to
our day to day life to make food tasty. It is often called nonenzymatic
browning reaction since it takes place in the absence of enzyme.
When foods are being processed or cooked at high temperature,
chemical reaction between amino acids and reducing sugars leads to
the formation of Maillard reaction products (MRPs).
These sensory properties even guide us in how we choose
foods and help create our initial perceptions of their quality.
Tastes So Good
As the name suggests, Maillard reactions were
first described by a French physician and
biochemist, Louis-Camille Maillard, in 1912.
These reactions produce hundreds of chemical
compounds that give color and aroma to some
of our favorite foods such as roast meat, potato
chips, bread and other bakery products, coffee,
chocolate and confectionery.
Complexity, Color
The initial products of Maillard reactions
are small volatile molecules, which are
responsible for the aromas we get from
freshly baked bread and coffee. More
complex reactions then take place to
form larger molecules responsible for
the golden to brown colors. This is why
the aroma of baking bread is sensed
before the crust browns.
The Color of Flavor
A common misconception is that Maillard reactions are the same as
caramelization. Although both are favored by conditions of low
moisture, caramelization occurs when sugars are heated to high
temperatures in the absence of proteins. The common food flavor and
caramel color is produced by heating a mixture of glucose and sucrose
to 160℃.
Maillard reactions don’t only take place in a hot oven though. They can
also occur slowly at ambient temperature, resulting in gradual changes
to aroma, flavor, color, appearance, texture, shelf-life and nutritional
value of stored foods.
2. Caramelization- when sugar is heated at
high temperature(160 deg C) in the absence
of water and amino acids, it turns brown and
this sugar-sugar interaction is known as
caramelization. Sugar is broken down into a
number of compounds due to intense heat.
Sucrose caramel + acid development of
caramel flavour and colour in caramel
custard is a desirable change, whereas
uncontrolled heating of sugar can lead to
objectionable burnt colour and flavour.
3. Reaction of oxidation products-
● ascorbic acid browning
● lipid browning
Ascorbic acid browning- Ascorbic acid present in fruits undergo
oxidation with the formation of a compound which produces a brown
pigment and causes discolouration. This type of browning is seen in
preserves. Low storage temp can help in retarding the reaction.
Lipid browning-many fatty foods during processing and storage exhibit
browning which can be attributed to the reaction of lipid oxidation
products with amino acids, amines and proteins.