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Food chemistry is the study of the composition, structure, and properties of food and its components, focusing on chemical changes during processing and consumption. It plays a crucial role in food safety, nutritional value, quality control, product development, and regulatory compliance. The document also discusses the composition of common foods, the impact of glycemic index, pH levels, and the role of additives and preservatives on health.

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12 views22 pages

unit 2

Food chemistry is the study of the composition, structure, and properties of food and its components, focusing on chemical changes during processing and consumption. It plays a crucial role in food safety, nutritional value, quality control, product development, and regulatory compliance. The document also discusses the composition of common foods, the impact of glycemic index, pH levels, and the role of additives and preservatives on health.

Uploaded by

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We take content rights seriously. If you suspect this is your content, claim it here.
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Introduction to Food

Chemistry
By- Priyanka Oulkar
Definition
 It is the discipline that is involved in investigating the composition,
structure and properties of food stuff and their components.

 It is the study of the chemical composition, properties, and


reactions of food components, including carbohydrates, proteins,
lipids, water, vitamins, and minerals.

 It involves the application of chemical principles to understand the


chemical changes that occur during food processing, storage, and
consumption.
Importance of Food Chemistry:
 1. Food Safety: Food chemistry helps identify and mitigate contaminants,
toxins, and allergens in food, ensuring consumer safety.

 2. Nutritional Value: Understanding the chemical composition of food


informs nutritional labeling and fortification strategies.

 3. Quality Control: Food chemistry principles guide the development of


quality control measures to maintain texture, flavor, and appearance.

 4. Product Development: Food chemistry enables the creation of new


products and reformulation of existing ones to meet consumer demands.

 5. Regulatory Compliance: Knowledge of food chemistry is essential for


adhering to food laws and regulations.
Scope of Food Chemistry in the Food Industry:

 Food Processing: Understanding chemical reactions during processing


(e.g., cooking, fermentation).

 Food Preservation: Developing methods to extend shelf life (e.g.,


canning, freezing).

 Food Analysis: Testing for chemical contaminants and nutrients.

 Product Formulation: Creating recipes and formulations for desired


textures and flavors.
 Sensory Evaluation: Studying the chemical basis of taste, smell,
and texture.

 Food Packaging: Designing packaging materials to prevent


chemical contamination.

 Nutritional Enhancement: Developing strategies for nutrient


fortification and enrichment.

 Food Additives: Evaluating safety and efficacy of preservatives,


colorants, and flavor enhancers.
Examples of Food Chemistry

 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.

 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.
Composition and nutritive value of common foods

 1. 1. Rice (white): known as staple food - Carbohydrates: 80%


- Protein: 7% [Rice protein is composed of glutelin (60–80%),
albumin (4–22%), globulin (5–13%), and prolamin (1–5%)]
 - Fat: 1% - Fiber: 0.5% - Iron, B vitamins

 2. 2. Wheat bread: - Carbohydrates: 50% - Protein: 15% -


Fat: 5% - Fiber: 4%

 3. Oats: - Carbohydrates: 60% - Protein: 11% - Fat: 7% -


Fiber: 10% - Iron, B vitamins, beta-glucan
 Fruits

 1. Apple: - Carbohydrates: 95% - Protein: 0.5% - Fat: 0.5%


- Fiber: 2.5% - Vitamin C, potassium

 2. Banana: - Carbohydrates: 90% - Protein: 1% - Fat: 0.5%


- Fiber: 3% - Potassium, vitamin C

 3. Orange: - Carbohydrates: 90% - Protein: 1% - Fat: 0.5%


- Fiber: 2% - Vitamin C, folate
 Vegetables

 1. Broccoli: - Carbohydrates: 55% - Protein: 4% - Fat: 0.5%


- Fiber: 5% - Vitamin C, vitamin K, folate

 2. Carrots: - Carbohydrates: 80% - Protein: 1% - Fat: 0.5%


- Fiber: 3% - Vitamin A, potassium

 3. 3. Spinach: - Carbohydrates: 50% - Protein: 3% - Fat:


0.5% - Fiber: 4% - Iron, calcium, vitamin K
 Protein Sources

 1. Chicken breast: - Protein: 31% - Fat: 3% -


Carbohydrates: 0% - Cholesterol: 60mg - Vitamin B6, niacin

 3. Lentils: - Protein: 25% - Fat: 0.5% - Carbohydrates: 60%


- Fiber: 10% - Iron, potassium, folate
 Dairy

 1. Milk: - Protein: 8% - Fat: 4% - Carbohydrates: 45% -


Calcium: 300mg - Vitamin D, vitamin B12

 2. Yogurt: - Protein: 10% - Fat: 0-10% - Carbohydrates: 30-


40% - Calcium: 300mg - Probiotics

 3. Cheese: - Protein: 25% - Fat: 30% - Carbohydrates: 0%


- Calcium: 200mg - Vitamin B12, riboflavin
 Nuts and Seeds1. Almonds: - Protein: 21% - Fat: 50% -
Carbohydrates: 20% - Fiber: 12% - Vitamin E, magnesium

 2. Chia seeds: - Protein: 15% - Fat: 30% - Carbohydrates:


40% - Fiber: 40% - Omega-3 fatty acids, calcium

 3. Pumpkin seeds: - Protein: 33% - Fat: 50% -


Carbohydrates: 10% - Fiber: 2% - Magnesium, zinc
Additional Considerations

 1. Glycemic index (GI): carbohydrate impact on blood sugar

 .2. pH level: Affects nutrient availability and digestive health.

 3. Additives and preservatives: Impact nutritional value and


safety.
 1. Glycemic Index (GI) - The Glycemic Index (GI) is a measure of how
quickly the carbohydrates in a food raise blood sugar levels. Foods with a
high GI are rapidly digested and absorbed, causing a rapid increase in
blood sugar levels. Conversely, foods with a low GI are digested and
absorbed more slowly, resulting in a gradual increase in blood sugar
levels.

 Factors that affect GI:-


 Type of carbohydrate: Simple carbohydrates like sugar and honey have a
higher GI than complex carbohydrates like whole grains and fiber.
 - Cooking and processing: Cooking and processing can break down
carbohydrates, making them more easily digestible and increasing their
GI.
 - Presence of fiber and protein: Fiber and protein can slow down the
digestion and absorption of carbohydrates, reducing their GI.
 Impact on health:

 - Blood sugar control: Foods with a high GI can cause a rapid increase
in blood sugar levels, which can be problematic for people with
diabetes or those who are trying to manage their blood sugar levels.

 - Weight management: Foods with a high GI can cause a rapid


increase in insulin levels, which can lead to weight gain and obesity.

 - Energy levels: Foods with a high GI can cause a rapid increase in


energy levels, followed by a crash, leaving you feeling lethargic and
sluggish.
 Examples-

 High GI foods: White bread, white rice, sugary snacks

 - Low GI foods: Whole wheat bread, brown rice, fruits, and vegetables
2. pH
 Level The pH level of a food refers to its acidity or alkalinity. A pH level of 7 is neutral,
while a pH level below 7 is acidic and above 7 is alkaline.

 Factors that affect pH level:-

 Type of food: Foods like citrus fruits and tomatoes are acidic, while foods like dairy
products and eggs are alkaline.

 - Cooking and processing: Cooking and processing can alter the pH level of a food. For
example, cooking can break down acidic compounds in foods like tomatoes.

 - Presence of additives and preservatives: Some additives and preservatives can alter the
pH level of a food.
Impact on health:-
 Nutrient availability: The pH level of a food can affect the
availability of nutrients. For example, vitamin C is more easily
absorbed in an acidic environment.

 - Digestive health: The pH level of a food can affect digestive


health. For example, foods with a high acidity can irritate the
digestive tract and cause heartburn and acid reflux.

 - Mineral balance: The pH level of a food can affect mineral


balance. For example, a diet that is too acidic can lead to mineral
deficiencies like calcium and magnesium.
 Examples-

 Acidic foods: Citrus fruits, tomatoes, vinegar

 - Alkaline foods: Dairy products, eggs, baking soda


3. Additives and Preservatives
 Additives and preservatives are substances that are added to foods to
enhance their flavor, texture, and shelf life.

 Types of additives and preservatives:

 - Flavor enhancers: Substances like MSG and yeast extract are added
to foods to enhance their flavor.

 - Colorants: Substances like artificial dyes and pigments are added to


foods to enhance their color.

 - Preservatives: Substances like sodium benzoate and potassium


sorbate are added to foods to extend their shelf life.
Impact on health:-

 Nutritional value: Additives and preservatives can affect the


nutritional value of a food. For example, some additives and
preservatives can reduce the levels of essential vitamins and
minerals.

 - Safety: Some additives and preservatives can be toxic and cause


adverse health effects. For example, some artificial colorants have
been linked to hyperactivity and cancer.

 - Allergic reactions: Some additives and preservatives can cause


allergic reactions and intolerance. For example, some people may be
allergic to MSG or sulfites.
 Examples-
 Foods with additives and preservatives: Processed meats, packaged
snacks, frozen meals

 - Foods without additives and preservatives: Fresh fruits and


vegetables, whole grains, lean proteins

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