NONG LAM UNIVERSITY HO CHI MINH CITY

FACULTY OF CHEMICAL ENGINEERING AND FOOD TECHNOLOGY

FOOD CHEMISTRY
PRACTICA COURSE

Lecturer : DR. NGUYEN MINH XUAN HONG

Department of Food Biochemistry and Human Nutrition

Student’s full name: …………………………………………………………………

Student ID: ………………………………………………………………………………

2024-2025
 TABLE OF CONTENT

CHAPTER 1: GENERAL INTRODUCTION 1

CHAPTER 2: PRACTICAL LESSONS 2

LESSON 1: PREPARATION 3
1. 3
2. 4
3. 8
LESSON 2: GLUCID 3
1. 3
2. 4
3. 8
LESSON 3: LIPID 9
1. 9
2. 10
3. 11
LESSON 4: PROTEIN 12
1. 12
2. 13
3. 14
LESSON 5: FOOD COLOR 17
1. 17
2. 18

CHAPTER 3: CONCLUSIONS 20

REFERENCES

2
Lab Reports

The lab reports should contain abstract, background, materials and methods, results, and
discussion sections. All sections should be written with complete sentences in paragraph
form. Below are descriptions of what should be included in each section. The
contribution of each section to the grade for an individual lab report is given in
parentheses beside the section name.
Chapter 1: Introduction (5%) 5-10 sentences introducing about the course and the
lessons you studied in the course.
Chapter 2: Practical lessons. In each lesson, the report must contain the followings:
- Abstract (5%) – 4-6 sentences summarizing the goal of the experiment, the
techniques used, the findings and their relevance.
- Background (10%) – 1-2 paragraphs describing why you are doing the particular
experiment and providing the context to understand the results. Write this as if you
are explaining the experiment to an educated colleague whom has never been
exposed to that particular procedure.
- Materials and Methods (10%) – 1-2 paragraphs describing the techniques and
procedures used in the particular experiment. Use complete sentences, and write
out equations as necessary. If an equation is included, please give an example of a
calculation using the equation where you use real numbers.
- Results (25%) – 1-2 paragraphs describing your observations. Any tables and
figures reported in this section must include legends that describe the information
contained in the table or figure and how you interpret the data reported therein.
- Discussion (30%) – 2-3 paragraphs describing your interpretations of the results
of the experiment. Explain what the results mean and what you conclude from
them. Be sure to explain your reasoning for drawing your particular conclusions.
- Conclusion (5%) – 4-6 sentences summarizing the finding from the lesson.
Chapter 3: Conclusion (5%) – 5-10 sentences summarizing the finding from the
practica course with some further recommendations.
References (5%)
Lab report must be written individually, printed and submitted within 2 weeks since the
last day of practical class. They need to be submited together by the class
representative at room 212A Cam Tu building.

3
 Lab 1: LABORATORY SAFETY AND PREPARATION

1. Laboratory Safety
Safety is of paramount importance in this (or any) laboratory. Additional Safety Notes
are included in each of the experiments in this manual. In addition, laboratory
instructor will give specific guidelines on the safe conduct of each experiment at the
beginning of the laboratory period. Non-attendance during this safety briefing can
result in students being barred from participation in the laboratory experiment.
The following comments on the general rules as listed may help to clarify any
questions that arise. Please inquire of your instructor or the lab manager if there are
further questions.
1. Working without supervision is forbidden. A student should never stay in the
laboratory alone or work without a instructor present.
2. Performing unauthorized experiments or any experiment at unauthorized times
is forbidden. Unanticipated results to an unauthorized or altered experiment can
be quite hazardous. Materials should never be taken from the laboratory.
Horseplay and pranks are never acceptable in the laboratory.
3. Approved safety eyewear must be worn when needed. Consult your instructor
about the policy for wearing contact lenses in your laboratory. Students may
wear contact lenses, but should inform the instructor, so that should an accident
occur, the instructor is aware that the lenses are in your eyes. Certain solvents in
use during some experiments can have adverse effects on soft contacts and
students should take appropriate precautions following those labs.
4. Loose hair and clothing must be restrained. Hair or clothing that can get caught
or otherwise be a hazard in lab should be pulled back.
5. Appropriate attire must be worn in lab, including shoes that cover the entire foot,
and clothing which covers the legs and torso.
6. Eating, drinking, smoking, chewing tobacco and applying cosmetics are strictly
forbidden in the laboratory.
7. Items such as book bags, backpacks, purses and coats should be put out of way
off the floor and lab bench on one of the hooks provided.
8. Cell phones should be turned off before entering the laboratory.

4
 9. All accidents and breakage must be reported to an instructor. Any accident requires
attention to clean up. Alert your neighbors immediately if there is a spill as to its
nature and extent before you leave the area.
10. Pipetting by mouth suction is forbidden. Pipet bulbs and/or dial-up pipetters will be
provided when necessary.
11. When needed, gloves must be worn. Gloves should be of a material and thickness
appropriate for the reagents being used. However, gloves provide only a temporary
layer of protection against chemicals on your skin and may be permeable to some
chemical reagents, without visible deterioration. If your gloves come in contact with a
chemical reagent, remove them, wash your hands, and get a new pair immediately.
12. Read labels and dispose of any waste in an appropriate waste container. Ask questions
if you are not sure what to do.
13. All materials used in the laboratory have a Material Safety Data Sheet (MSDS) on
file. If you wish to see one at any time, inquire the lab manager.
14. Clean up in the laboratory is essential. Make sure you wash and put away all
equipment before you leave the laboratory.
15. Hands must be washed just before leaving the laboratory.
16. Inform your instructor at the beginning of the term if you have any special medical
conditions that may need attention during the laboratory, such as known allergies,
seizures.

2. Laboratory preparation
- Preparation of glassware (test tubes, flasks, beakers, pipettes, …) and other equipment
foreach group
- Preparation of buffers, solvent and other chemicals

Report:
- Figure out the safety aspect of the Food Biochemistry lab that you need to take care
- Make a list of necessary equipment and chemicals for this course
- How to prepare buffers and solvent

5
 Lab 2: GLUCID

1.1. Ability of glucid in keeping food moisture

Aim: Examine the ability of keeping food moisture of different types of glucid.
Material and equipment:
- Material: fruit, sorbitol, saccharose
- Dryer
Process:
Cut the fruit into pieces (~ 3x3 cm), weigh exactly amount of each fruit sample (~5g)
Divide fruit pieces into 3 parts:
Part 1: soak in 50% saccharose solution over night
Part 2: soak in 50% sorbitol solution over night
Part 3: store in the fridge over night
Moisture content measurement and sensory evaluation of those three samples.
Record and discuss about the results.

Sample Texture Moisture content

1. soak in saccharose Slightly dense texture

2. soak in sorbitol
3. store in the fridge

1.2. Gel-forming and stabilizer ability of polysaccharide

Aim: Examine the ability of forming gel of polysaccharide and their gel property.
Material and equipment:
- Material: carboxymethyl cellulose (CMC), carrageenan, alginate, xanthan gum,
guargum, pectin
- Test tube, beaker
Process:
- Make 10mL of 1.5%, 3% and 4.5% of xanthan gum in water. Observe the texture
of gel.
- Make 10mL of 2% pectin + 10% / 20% / 30% saccharose. Observe and discussion
about the effect of sugar concentration to the texture of gel.
- Make 10mL of 2% of each polysaccharide fruit juice (pineapple and carrot).
Observe and discussion about the stability of the suspension.

6
 - Make 10mL of 1.5% alginate in carrot juice, then drop into 10mL of 1% CaCl2.
Take out the gel and put into 10mL of 0.2% xanthan gum. Observe and discussion
about the stability of the particles.
Report:
- The calculations for preparation of solutions
- Compare and discuss about the texture and stability of the gels.

1.3. Caramel reaction and inverted sugar

Aim: Examine the caramel reaction and inverted sugar.
Material and equipment:
- Material: saccharose, lime
- Cooker, oven
Process:
Make 3 samples as the following:
- Mix 20g saccharose in 1mL of water.
- Mix 20g saccharose and 1mL of lime juice.
- Mix 20g saccharose and 1mL of 1% gelatine / egg white
Boil these mixtures on the oven till they turn brown.
Observe and discuss the process of changing color and flavor of these samples.

7
 Lab 3: LIPID
3.1. Melting point of lipid
Aim: Identify the melting point of different types of lipid
Material and equipment:
- Material: different types of lipid
Process:
- Put 5mL of each types of lipid into separated test tubes and put them into freezer
for 4 hours. After all lipids are frozen, take them out of the freezer, observe and
record the time when each type lipid turns liquid completely.
- Discuss the result.

3.2. Emulsion system

Aim: Examine the occurrence of emulsion system and factors that affect the stability of
emulsion system.
Material and equipment:
- Material: oil, lecithin 1%
- Test tube
Process:
- Make the following mixtures:
 15 mL water + 5 mL oil
 15 mL water + 5 mL oil + 1 mL lecithin
- Mix them thoroughly in 3 min then cool them and let it stable in 60 min.
- Observe and discuss the results.

3.3. Mayonnaise
Aim: Examine the factors that affect the quality of mayonnaise
Material and equipment:
- Material: egg yolk, oil, lecithin, lime
- Mixer
Process:
- Make the mayonnaise with the following ingredient:
 1 egg yolk + 30 mL oil
 1 egg yolk + 30 mL oil + 1 mL lecithin
 1 egg yolk + 30 mL oil + 1 mL lime juice
Observe and discuss the taste, flavor and texture of mayonnaise.

8
 Lab 4: PROTEIN

4.1. Solubility of protein

Aim: Examine the solubility of protein in different pH solution
Material and equipment:
- Material: buffers at different pH, 1% egg white solution (albumin)
- Test tubes
Process:
- Put 5 mL of buffers at different pH into each test tube.
- Add 1 mL of albumin into each test tube
- Mix them thoroughly, observe and discuss the result.

4.2. Gel protein

Aim: Examine the gel-forming property of protein.
Material and equipment:
- Material: pineapple, carrot, gelatin, soy bean, acetic acid, CaSO4, 2% CaCl2, GDL
- Test tubes, beakers, filter cloth, water bath, mixer, thermometer
Process:
1. Put 20% gelatin into 20 mL of pineapple / carrot juice, then make it cool. Observe the
hardness of gel and discuss.
2. Soya gel:
- Prepare the soya milk: Soak 50g soy bean in water in 6-8 hours. Grind with 300
mL water then filter through filter cloth.
- Put 10 mL of soya milk into each of 2 test tubes. Add 1 mL of 1% CaCl 2 into tube
1 and 1 mL of 4% acetic acid into test tube 2. Shake thoroughly and observe the
result.
- Boil 100 mL soya milk, then let it cool to 70-80 oC. Mix with 2g CaSO4. Let it
settle in 1 hour. Filter through filter cloth and remove all the water. Observe the
gel and discuss the result.
- Boil 100 mL soya milk, then let it cool to 50 oC. Mix with 2g GDL. Put into water
bath at 50oC in 1 hour. Filter through filter cloth and remove all the water. Observe
the gels and discuss the result.

9
 Lab 5: PIGMENT

5.1. Pigment of meat

Aim: Examine the color change of myoglobin.
Material and equipment:
- Material: pork, KNO2
- Oven, metal disks
Process:
- Slide pork, divide them into 4 parts and put them into 4 metal disks.
 Disk 1: Let it at room temperature in 2 hours
 Disk 2: Let it at room temperature in 2 hours and boil it
 Disk 3: Mixed with KNO2 and let it at room temperature in 2 hours
 Disk 4: Mixed with KNO2 in 2 hours and boil it
- Observe the color and discuss the result.

5.2. Extraction of plant pigment

Aim: Examine the solubility of natural plant pigment.

Material and equipment:
- Material: annatto seed, bicarbonat sodium, oil, 1N NaOH, 5% acid citric
- Oven, beakers
Process:
- Put 2g of annatto seed into 5 beakers. Then add as the following:
 Beaker 1: 10 mL water
 Beaker 2: 10 mL 5% acid citric (or acetic acid)
 Beaker 3: 10 mL 1N NaOH
 Beaker 4: 10 mL water + 1g Bicarbonat sodium
 Beaker 5: 10 mL oil and heated
- Observe the color and discuss the result.

1
0