FOOD CHEMISTRY : FOOD CHEMISTRY
pH SCALE : pH SCALE scale of 1.0 (acidic)----7.0(neutral)----14.0(basic)
LIPIDS : LIPIDS “fat”
broken down in body by lipase (an enzyme)
used to make soap - separate fatty acid and animal fat
Slide4 : fatty acids are long carbon chains - longer it is the mor solid it is at room temp. (example: animal oils)
liquid at room temp - more unsaturated fatty acids (example: vegetable oils)
HYDROGENATION : HYDROGENATION add hydrogen to oil to make semi-solid at room temp.
example: crisco
PROTEINS : PROTEINS primary to life
made up of amino acids
soluble in water - does not break down in water
2 FUNCTIONS OF PROTEINS : 2 FUNCTIONS OF PROTEINS 1. nutrient
2. alters other components in food (breakdown)-- called enzymes
enzymes end is “ase”
ex: lactose --- lactase
CARBOHYDRATES : CARBOHYDRATES made up of sugar molecules
sweetening - sucrose (dissaccharide - 2 simple sugars)
FUNCTIONS OF CARBS : FUNCTIONS OF CARBS
1. flavorants
2. bulking agents