Dr.

Nguyen Minh Xuan Hong

FOOD CHEMISTRY
210251 Chapter 1.

Introduction
to Food
Chemistry
Dr. NGUYỄN MINH XUÂN HỒNG
Department of Food Biochemistry and Human Nutrition
Faculty of Chemical Engineering and Food Technology
Nong Lam University Ho Chi Minh City
[email protected]

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 Foods may be defined as natural products, fresh

or processed, which are consumed by human beings
for their nourishment.

1 2 3  Foods are composed of various chemical

constituents including mainly carbohydrates, lipids,
WHAT IS WHAT IS WHAT IS proteins, vitamins, minerals, and enzymes.
FOOD FOOD FOOD  All these chemical constituents when acting alone
SCIENCE CHEMISTRY or when interacting with others play an important role
? ? ? for the changes of the physical and chemical
properties of foods and food products during their
production, handling, processing, storage, and
distribution.

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Dr. Nguyen Minh Xuan Hong

 Food chemistry does not only concern with the

 Food chemistry is one of the major disciplines of composition of food raw materials and end products
food science which is mainly focusing on changes but also with the desirable and undesirable reactions
in the composition and chemical, physical, and which are controlled by a variety of physical and
functional properties of foods and food products chemical parameters.
during various stages from farm to fork.
 There are extensive studies on the chemical
 Such changes would ultimately affect the quality composition of foods, micronutrients, contaminants,
attributes and sensory characteristics of foods and additives as well as mechanisms of various
as well as the safety aspect. reactions which affect the quality and safety of foods.

 Therefore, the application of food chemistry  Food chemistry can provide an in-depth understanding
mainly focuses on improving food quality and of the principles and mechanisms involved in various
safety for the consumers. reactions that happened during food preparation,
processing, and storage.

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Some typical examples of chemical reactions:

Food attributes
 Enzymatic and non-enzymatic browning (Maillard reaction)
 Lipid oxidation  SAFETY attributes
 Starch hydrolysis  NUTRITION attributes
 Cross-linking and denaturation of proteins
 SENSORY attributes
 Gel formation
 Starch retrogradation  FUNCTION attributes
 Development of food flavor and off-flavors
 Etc.

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Dr. Nguyen Minh Xuan Hong

Food attributes
Food attributes

SAFETY is the first requisite of any food

 Free from harmful physical or chemical or microbiological
contaminant at the time of its consumption

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Overviews of Food Composition

Chemical Aspects of Food Components and
Additives in Quality and Safety:
 Water How are
foods
 Carbohydrates divided
into
 Lipids
groups?
 Proteins
 Enzymes What are
criteria for
 Minerals and Vitamins considering a
serving size
for each food
group?
Food pyramid
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Dr. Nguyen Minh Xuan Hong

 Scientifically, food is defined as

that which is necessary for the
health, growth and normal

Food functions of living organisms.

 Food is in reality a mixture of

chemicals.

Food can be classified and chemically named as carbohydrates,

fats (lipids), proteins or amino acids, vitamins, minerals and
water. Together they constitute more than 99.9% of all foods
and therefore any other traces of material present are probably
additives or adulterants.

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During the18th and 19th Centuries – an understanding of Behavior of the food components on storage, processing,
the chemical nature of food was a major objectives cooking, in the mouth and during digestion were then
interested by the food chemists.
 improve dietary standards, health and prosperity.
During 1990s, two aspects of food
were interested:
The food components present in large amounts; the  Food intake was no longer
carbohydrates, fats and proteins were the first to be limited by income.
described.
 People have begun to suffer
from the Western ‘disease’ of
over-nutrition.
The food components that occur in much smaller
amounts; the pigments, vitamins and flavor compounds Intense public interest in the “chemicals” in food and food
required 20th Century laboratory techniques for their safety had drawn the food chemistry and industry concerns.
isolation and characterization.

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Dr. Nguyen Minh Xuan Hong

In recent years, people have become

increasingly conscious on health and
nutritional aspects of foods.

They have been looking for functional

foods & healthy foods while enjoying In addition, people have changed their
the palatability of those various foods. living styles moving towards to the
nature and selectively consuming plant
source foods increasingly.

This leads a major concern to food

industry to develop, manufacture and
supply those new healthy plant origin
Eating habits have been changed towards foods in order to meet the consumers’
healthy & better foods. demands.

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Example
Food Composition
Table 1. The chemical compositions of ripe and unripe banana flour

The majority of foods are complex mixtures of a large Component Content (%)
number of different compounds. Unripe banana flour Ripe banana flour
Moisture 38.5 61.3
These mixtures are rarely constants. Protein 2.8 3.15
The chemical compositions of fruits, for example, will Ash 3.8 6
vary according to variety, stage of ripeness, climates, Fat 0.2 1.2
growing conditions, position of the tree and even in Crude fiber 0.7 1.11
some cases atmospheric pressure. Sugar 5.53 12.8
Carbohydrate 54 27.24
Total solid 61.5 38.7
Egbebi and Bademosi (2012)

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Dr. Nguyen Minh Xuan Hong

Figure 1. The Composition of Foods: Functions & Representative

Figures quoted for levels of components Foods in which they are found
in a food are often only average figures
and an analysis of the food may give a Carbo- Fats Proteins Minerals Water Vitamins
somewhat different figure. hydrates (Lipids)

Bread Cooking oil Meat Vegetables Drinking Fruit

Potatoes Butter Fish Fruit water Vegetables
Rice Margarine Cheese Beverages
Sugar Cheese Egg Fruit
Biscuits Olive oil Milk Vegetables
The general composition of foods is Jam Lard Legumes
summarized in Figure 1 and with the
exception of dried and concentrated
foods, water is always the main
component, often 80-90% by weight of
the food. ENERGY GROWTH
& REPAIR
CONTROL
OF BODY
PROCESSES

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Apart from the minerals and water which are

In addition, pigments, flavors and acids are naturally occurring
chemical components in foods that associate with consumer present in foods, the remaining chemical matter
appeal. is said to be ORGANIC.

Most manufactured or processed

foods contains a number of The INORGANIC part of food consists largely of
additives to fulfill various functions. the minerals which we require in our diet to keep
us healthy, and even though the mineral part of
our food is very small compared with the
remainders, it is just as important to our bodies.
A particular food component, itself,
may be made up of a large number
of smaller components; for example Table 2 illustrates the approximate percentage of
a fruit flavor may have over 100 some classes of food chemical in selected foods.
different constituents.

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Dr. Nguyen Minh Xuan Hong

Table 2. Amounts of Major Food Chemicals in

some Selected Foods
Are naturally occurring organic
Food
Amounts of food chemical (g/100 g of food)
Inorganic
Carbohydrates compounds which are of
Fats
Water Carbohydrate Fat Protein fundamental importance in both
material
Milk 88 4.8 3.8 3.3 0.1 the animal and vegetable worlds.
Cheddar
37 0 34 25 1.0
Proteins
cheese
Eggs 74 0.9 11 12 0.1 Are all essential nutrients,
Sirloin beef 59 0 23 16 1.0 without which life would not
Herring 66 0 18 16 1.5 be possible.
White bread 39 54 2 8 1.0
Apples 84 12 0 0.3 0.1
Cabbage 88 3 0 3 0.1
Brief details of these 3 important food components together with
Jam 30 69 0 0.6 0.2
minerals, water and vitamins will be introduced in this lecture
and deeper information on these 6 major food composition will
Chocolate
(milk)
0 54 38 9 0.8 be discussed in the next lectures.

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CARBOHYDRATES Carbohydrates contain only carbon, hydrogen and oxygen,

and except in rare cases, there are always 2 atoms of
hydrogen for every one of oxygen.

Carbohydrates constitute one of the 3 main classes of

nutrients, other two are lipid and protein. Accordingly, carbohydrates have the general formula
Cx(H2O)y, where x and y are whole numbers and it is from
They are found in all plants where they are produced from this formal representation as hydrates of carbon that the
carbon dioxide and water. name “carbohydrate” is derived.
At the same time, oxygen is evolved as shown in the
equation for the formation of the simple carbohydrate; Only the naturally occurring carbohydrates are of interest
glucose: from the point of view of food chemistry and those
containing 6, or multiple of 6, carbon atoms are particularly
6CO2 + 12H2O C6H12O6 + 6O2 + 6H2O important.
Glucose

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Dr. Nguyen Minh Xuan Hong

Familiar examples are:

 Glucose C6H12O6 Carbohydrates provide the necessary energy to
 Sucrose C12H22O11 maintain bodily functions during rest and physical
 Starch, the very large molecules activities.
of which are represented by the
formula (C6H10O5)n
The approximate energy yield per gram of
carbohydrate is 4.2 calories but normally use 4
The simpler carbohydrates, called calories.
sugars, are crystalline solids which
dissolve in water to give sweet
solution. Aside from its role as biologic fuel, carbohydrate is
macronutrient which maintains the structural and
functional integrity of the organism.

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WHY DO WE NEED CARBOHYDRATES TO SURVIVE?  Carbohydrates are needed for the central nervous system,
the kidneys, the brain, the muscles (including the heart) to
 Carbohydrates are the macronutrient that we need in the function properly.
largest amounts.
 Carbohydrates can be stored in the muscles and liver and
later used for energy.
 According to the Dietary Reference Intakes published by
the USDA, 45% - 65% of calories should come from  Carbohydrates are important in intestinal health and waste
carbohydrate.
elimination.

 We need this amount of carbohydrate because:  Carbohydrates are mainly found in starchy foods (like
 Carbohydrates are the body’s main source of fuel. grain and potatoes), fruits, milk and yogurt. Other foods like
 Carbohydrates are easily used by the body for energy. vegetables, beans, nuts, seeds and cottage cheese contain
 All of the tissues and cells in our body can use glucose carbohydrates, but in lesser amounts.
for energy.

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Dr. Nguyen Minh Xuan Hong

The 3 hydroxyl groups of the glycerol molecule can each

Fats (Lipids) combine with a fatty acid molecule and the resulting ester is
called a TRIGLYCERIDE or TRIACYLGLYCEROL.

Fats belong to a larger group of naturally occurring The simplest type of triglyceride results when the 3 acid
substances called LIPIDS. molecules are all of the same acids.

Fats are soluble in organic solvents and insoluble

For example, if 3 molecules of stearic acid react with a
in water. molecule of glycerol, the fat formed is tristearin:
Chemically, fats belong to a class of substances CH2OH CH2OCOC17H35

known as ESTERS, which result from the reaction CHOH + 3 C17H35COOH CHOCOC17H35 + 3 H2O
of acids with alcohols. CH2OH CH2OCOC17H35

Fats are esters of the trihydric alcohol GLYCEROL. Glycerol Stearic acid Tristearin

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WHY DO WE NEED FAT TO SURVIVE?

The nutritive or physiological importance of
lipids is based on their roles as fuel molecules
and as a source of essential fatty acids and
vitamins.  Although fats have received a bad reputation
for causing weight gain, some fat is essential for
survival.
The approximate energy yield per gram of
Fats is 9.5 calories but normally use 9
calories.  According to the Dietary Reference Intakes
published by the USDA 20% - 35% of calories
should come from fat.

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Dr. Nguyen Minh Xuan Hong

We need this amount of fat for: Proteins

 Normal growth and development
 Energy (fat is the most concentrated source of energy)  Proteins are the most complex substances known
to man.
 Absorbing certain vitamins (like vitamins A, D, E, K, and
carotenoids).  A monosaccharide such as glucose has a MW of
 Providing cushioning for the organs. 180 and a formula of C6H12O6, whereas a simple
protein such as lactoglobulin has a molecular weight
 Maintaining cell membranes. of 42,000 and a formula approximating to
 Providing taste, consistency and stability to foods. C1864H3012O576N468S21.

 Large protein molecules are much bigger than this

and have molecular weights of several million.

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 The molecular weight of an average protein is about

60,000 and they are without characteristic melting  The approximate energy yield per gram of
points. Protein is 4.1 calories but normally use 4
calories.
 Besides the elements carbon, hydrogen, oxygen
and nitrogen, proteins are often contain sulphur and  Proteins directly contribute to the flavor of food
sometimes phosphorus. and are precursors for aroma compounds and
colors formed during thermal or enzymatic
 Protein molecules are composed of large numbers reactions in production, processing and storage of
of up to 20 different amino acids joined together by food.
peptide linkages.  Proteins also contribute significantly to the
physical properties of food though their ability to
build or stabilize gels, foams, emulsions and
fibrillar structures.

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WHY DO WE NEED PROTEIN TO SURVIVE? Minerals

 According to the Dietary Reference Intakes published by
the USDA 10% - 35% of calories should come from protein.
 Minerals refer to elements other than carbon,
 We need protein for: hydrogen, oxygen and nitrogen, which normally
form salts and, as far as the body is concerned,
 Growth (especially important for children, teens, and
pregnant women) which remain after the body has been cremated
 Tissue repair
 Immune function  The main elements found in the ash, which
accounts for about 4% of the total body weight
 Making essential hormones and enzymes
consisting of sodium, magnesium, phosphorus,
 Energy when carbohydrate is not available
sulphur, chlorine, potassium, calcium and iron.
 Preserving lean muscle mass

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 Minerals are micronutrients that our bodies need Minerals are used by the body in a great variety of ways but
in smaller amounts than macronutrients. can be considered under 3 main headings, namely:

 The bulk and trace minerals that required in the  As part of the rigid body structure: Ca, P and Mg are largely
used to form the bone structure of the body.
diet are:
 Bulk minerals: sodium, potassium, magnesium, calcium  As part of soft body tissues: K is mainly used in soft tissues.
and phosphorus.  As part of body fluids:
 Trace minerals: iron, copper, zinc, selenium, iodine,  K ions help to control the pH of intracellular fluids and
boron, silicon, vanadium, chromium, manganese, cobalt, maintain osmotic pressure within the cell.
nickel and molybdenum.
 P are also important in cell fluids and in addition to their
 The mineral needs in about the right proportion buffering and osmotic functions they are concerned with
can be met from any reasonably mixed diets. energy release in cells.
 Na and Cl are the main minerals present in the body fluid -
that is fluids outside cells.

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Model of hydrogen
bonds (1) between
molecules of water
Water
 Water is essential to the life of every living thing from the
simplest plant and one-cell organism to the most complex
 Water is a chemical compound with the chemical living system known – the human body.
formula H2O.
 Living things may exist for a considerable time without the
 A water molecule contains one oxygen and two other essential nutrients, they soon die without water.
hydrogen atoms connected by covalent bonds.
 Living things contain a surprising amount of water, never
 Water is a liquid at standard ambient temperature less than 60% of their total weight and sometimes as much
and pressure, but it often co-exists on Earth with its as 95%, for example, the human body contains from 55%
to 78% water, depending on body size.
solid state, ice, and gaseous state, steam (water vapor).

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 To function properly, the body requires between 1-7

liters of water per day to avoid dehydration; the precise  Only a few parts of the body, such as bones, teeth and
amount depends on the level of activity, temperature, hair contain little water.
humidity and other factors.
 Unlike other essential nutrients, most of water does not
Most of water is ingested through undergo chemical change within the body.
foods or beverages other than drinking
straight water.  The functions performed by water are mainly due to
physical action and depend upon its ability to transport
It is not clear how much water intake is needed by
nutrients through the body, to dissolve substances or hold
healthy people, though most specialists agree that
approximately 2 liters (6 to 7 glasses) of water daily is them in colloidal suspension and, above all, to remain
the minimum to maintain proper hydration. liquid over a wide range of temperature.

 Medical literature favors a lower consumption, typically

1 liter of water for an average male, excluding extra
requirements due to fluid loss from exercise or warm
weather.

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Table 3. Typical water content of foods and drinks

 The presence of vast quantities of water in foods Food Water (% w/w) Food Water (% w/w)
is shown in Table 3. Lettuce, tomatoes 95 Dried fruit 18
Cabbage, broccoli 92 Butter, margarine 16
 Water can interact with other food components Carrots, potatoes 90 Wheat flour 12
contributing to many problems with the properties
Citrus fruit 87 Dried pasta 12
of food systems.
Apples, Cherries 85 Milk powder 4

 However, water is the most important in the food Raw poultry 72

and other industries as a main food ingredient, Raw lean meat 60 Drink Water (% w/w)

washing liquid, energy source, medium of cooking Cheese 37 Beer 90

or heat/energy transfer, transportation of materials, White bread 35 Fruit juices 87

etc. Salami 30 Milk 87

Preserves 28 Scotch whisky 60
Honey 20

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Vitamins  Foods contain only very small quantities of vitamins, but

these small amounts carry out some most important tasks in
the body.
Vitamins are organic  Members of the B group of vitamins, for example, form part
compounds found in small of several coenzyme molecules which are absolutely
amounts in many foods. necessary for the maintenance of good health.

Their presence in the diet is  The other vitamins are essential, though in some cases
essential because the body their exact job in the chemistry of the body is not known.
is unable to synthesize them
 Only small amounts of vitamins are needed by the body
from other nutrients.
and the minute quantities present in foods are usually
Most vitamins are very complex sufficient for man’s needs.
chemically; they do not belong to
one chemical family but are all
quite different from each other.

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 Fat-soluble vitamins are absorbed through the intestinal

tract with the help of lipids (fats).
 Vitamins are classified as either water-soluble or fat-soluble.
 In humans, there are 13 vitamins:  Because they are more likely to accumulate in the body,
they are more likely to lead to hypervitaminosis than are
 4 fat-soluble (A, D, E and K) water-soluble vitamins.
 9 water-soluble (8 B vitamins and vitamin C)  Hypervitaminosis A refers to the effects of excessive
 Water-soluble vitamins dissolve easily in water and, in vitamin A (specifically retinoid) intake.
general, are readily excreted from the body, to the degree that
 Hypervitaminosis A occurs when the maximum limit for
urinary output is a strong predictor of vitamin consumption.
liver stores of retinoids is exceeded. The excess vitamin A
 Because they are not as readily stored, more consistent enters the circulation causing systemic toxicity.
intake is important.
 Fat-soluble vitamin regulation is of particular significance
in cystic fibrosis (lung congestion and infection, and
malabsorption of nutrients by the pancreas).

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Food Compositions The more process the food

Conclusion the less average daily intake

and less healthiness.
Healthy and balanced Diets
 Appropriate and balanced diets are very important for
health as each food contains different chemical composition.
Good Health
 Therefore, consumption of mixed variety of foods is The closer to
the nature
considerably appropriate and gaining sufficient essential the better
Well being
nutrients for a healthy person. healthiness
and the
higher ADI.
Longevity

The water of life

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Over-nutrition Malnutrition
Under-nutrition

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End of Chapter 1:
Overviews of Food Composition

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Personal Exercise 1
Each student choose a food product. Observe and analyse
the information on the label of the product and present
the below details about the given product.
◦ What’s product?
◦ What’re ingredients of the product?
◦ How to make/process/manufacture the product?
◦ How to use the product?
◦ What are the composition and nutrition of the
product?
◦ What is good about the product?
◦ What is limitation of the product?

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