Introduction to Food Chemistry Theory

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What is food science?

Food science is the science that deals with the physical, chemical, and biological properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience.

What is food chemistry?

Food chemistry is the branch of chemistry that deals with the chemistry behind the biochemical nature of food, its properties, and how they are processed in the body.

What are the components of the approach to the study of food chemistry?

The components include determining the properties that are important characteristics of safe, high-quality foods, establishing analytical methods to the chemistry of food formulation, processing, and storage stability.

What are the two values associated with the consumption of food?

The two values associated with the consumption of food are nutritional value and hedonic value (smell, taste, and texture). Signup and view all the answers

What does food chemistry study?

Food chemistry studies the chemical components of food, from proteins to carbohydrates, and how different processing techniques affect food quality. Signup and view all the answers

What is the first requisite of any food?

Safety Signup and view all the answers

What are the four attributes affected by the classification of alterations that can occur in food during handling, processing, or storage?

Texture, flavor, color, nutrition value Signup and view all the answers

What role does water play in the growth of microorganisms in food?

Water is essential for the growth of beneficial and spoilage microorganisms. Signup and view all the answers

What percentage of body weight does water make up?

65% Signup and view all the answers

What vital functions does water play a role in?

Water plays a role in digestion and disposal of waste, as well as controlling and regulating body temperature. Signup and view all the answers

What is the purpose of a bleaching agent in food?

To lighten or whiten a substrate through chemical reaction. Signup and view all the answers

What are the two main categories of food thickeners?

Polysaccharides (starches, vegetable gums, and pectin) and Proteins Signup and view all the answers

What are the common natural sweeteners mentioned in the text?

Sugar, Corn syrup, Stevia, Honey Signup and view all the answers

What are the sources of natural flavors mentioned in the text?

Spices, Fruit or fruit juice, Vegetables or vegetable juice, Edible yeast, herbs, bark, buds, root leaves or plant material, Dairy products, including fermented products, Meat, poultry or seafood, Eggs Signup and view all the answers

What is the definition of food additives according to the Food and Agriculture Organization & WHO?

Non-nutritive substances added intentionally to food in small quantities to improve its appearance, flavor, texture, and storage properties. Signup and view all the answers

What is the purpose of an anticaking agent in food?

To prevent the formation of lumps (caking) and for easing packaging, transport, and consumption. Signup and view all the answers

How do food additives help in enhancing the attractiveness of foods?

By using coloring and flavoring agents, emulsifiers, stabilizers, thickeners, and bleaching agents. Signup and view all the answers

What are the main purposes of using antioxidants as food additives?

Maintenance of nutritional quality and enhancement of keeping quality (shelf life) or stability. Signup and view all the answers

How do food additives contribute to reducing wastage and improving the yield of food products?

By maintaining food qualities, characteristics, and safety as demanded by consumers. Signup and view all the answers

What are the seven main categories into which food additives can be classified?

Coloring and flavoring agents, emulsifiers, stabilizers, thickeners, bleaching agents, antioxidants, and antimicrobial agents. Signup and view all the answers