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Instructor: Li Tianhu
Contact information of Li Tianhu Office: CBC-04-21 Telephone: 6513-7364 E-mail: thli@ntu.edu.sg Web page: http://www3.ntu.edu.sg/home/thli/
There are nine food chemistry and analysis experiments associated with this module which are supervised by Mrs. Bontawee Bates and assisted by Li Tianhu
Recommended textbooks:
1. Food Science & Nutrition Author: Sunetra Roday Year Published: 2007 Publisher: Oxford Higher Education ISBN 978-0-19-568911-2
2. Essentials of Food Science 3rd Author: Elizabeth W. Christian; PH.D. Vaclavik Vickie A Year Published: 2007 Publisher: Springer ISBN 978-0-387-69939-4
The questions of our midterm and final exams will be exclusively from our lecture notes rather than from our textbooks
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Part
1
2
3 4 5 6
Topics Introduction to Food Chemistry and Water Content Fat and Oil Products Proteins in Food Carbohydrates in Food Food Browning Food Colors Special Topics
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CA
20
Lab
30
Final Exam
50
MC issue:
There will be no makeup test for our midterm exams (CA) If you miss both mid term exams, calculation of the marks of your missing mid term exams will be given by our division based on standard rules When you submit your MC documents, please make sure that you submit them to the right personnel in SPMS who is in charge of the MC issue
Consultation hours:
(1) Please feel free to knock my office door after each lecture on Thursdays and any other time
Part 1. Introduction to Food Chemistry and Water Activity Section 1: Introduction to Food Chemistry
Definition of Food Chemistry:
Food Chemistry is the study of chemical composition and chemical changes of food components while the focuses of food chemistry are often on the three major components in food: (1) Fats (oil) (2) proteins (3) carbohydrates
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Definition of Food
Foods are edible parts of (1) Plant
(2) Animal
(3) Single-cell organisms (e.g. algae) (4) Fungi which can be eaten and digested by human being Food is the source of nutrients
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Spirulina algae
Mushrooms
Yeast
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Nutrients
A nutrient is a substance that an organism relies on to live and grow, which must be taken from its environments. Nutrients are used to (1) Build and repair tissues (2) Provide energy (3) Regulate some metabolic processes
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Components of food
Components of food generally include 1. Proteins 2. Saccharides 3. Lipids Nutrients 4. Water 5. Minerals 6. Vitamins 7. Nonprotein nitrogenous compounds 8. Colorants Little is known about their 9. Flavour and aroma compounds nutritional roles 10. Others
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Part 1. Introduction to Food Chemistry and Water Activity Section 2: Water Content
1. Water content or Moisture Content is the quantity of water contained in a food:
w (water content) = mw / mb
where mw is the mass of water and mb is the bulk mass 2. Water Content is a useful concept for us to understand the chemical composition and nutritional value of food
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Besides Water Content, there is a useful concept called Water Activity, which will be discussed in CBC 963 (Food Processing and Preservation)
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Food: Sesame seeds Method to remove water: keep your sesame seeds at 130C for specified time periods (following Mrs. Bates instruction)
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Components of food
Components of food generally include 1. Proteins 2. Saccharides 3. Lipids Nutrients 4. Water 5. Minerals 6. Vitamins 7. Nonprotein nitrogenous compounds, 8. Colorants, 9. Flavour and aroma compounds, 10. Others
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3. Triglycerides are the main components of food oil while fatty acids, if they exist in food oil, are considered as decomposition products. That is, fatty acids exist in their triester forms in food oil rather than in the forms of free fatty acids
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Long-chain fatty acid: hydrocarbon chain contains 12 to 26 carbons Medium-chain fatty acids: C8 to C10 Short-chain fatty acids: C4 to C6 Natural fatty acids nearly always contain an even number of carbon atoms
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An example of saturated fatty acids is lauric acid that contains 12 carbons in its hydrocarbon chain:
Lauric acid
hydrophilic
lipophilic
The values Hydrophilic-Lipophilic Balance of a molecule is a measure of the degree to which it is hydrophilic or lipophilic
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Examples of saturated fatty acids (in the form of triglycerides) and their food source
Fatty acid Butyric acid Caproic acid Caprylic acid No. of carbon atoms 4 6 8 Food Source Butter Butter Coconut, palm kernel
Lauric acid
Mysteric acid Palmitic acid Stearic acid
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14 16 18
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Oleic acid
One cis double bond
Linolenic acid
i. ii.
Flax seed oil contains 55% of -linolenic acid. "The weight of the evidence favors recommendations for modest dietary consumption of -linolenic acid (2 to 3 g per day) for the primary and secondary prevention of coronary heart disease1.
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1Mozaffarian
D (2005). "Does -linolenic acid intake reduce the risk of coronary heart disease? A review of the evidence". Alternative therapies in health and medicine 11 (3): 2430;
i. A lack of linoleum acid and other n-6 fatty acids in the diet causes dry hair, hair loss, and poor wound healing.
ii. Safflower, sunflower, and corn oils contain over half (by weight) of linoleic acid . Achieving a deficiency in linoleic acid is nearly impossible when a person consumes any normal diet. Thus deficiency in linoleic acid is not considered to be of clinical concern. iii. This is the reason why we dont often see that linoleum acid or essential fatty acids are sold in nutrition store
2. It should be emphasized again here that essential fatty acids in all food sources do not exist in their free fatty acid forms. Instead, they occur in the forms of triglycerides (triester forms)
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Section 2: Triglycerides
Glycerol:
Secondary carbon
OH OH OH
Tertiary carbon
Secondary carbon
sn is stereospecific numbering of triglycerides Glycerol is polyol (triol), which can also be considered as a sugar alcohol
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Triglycerides:
Triglyceride is a triester formed between glycerol and three fatty acids:
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However, the terms fat and oil are used sometimes interchangeably. For example, when we say artificial fat substitute, we are in fact talking about artificially synthesized cooking oil
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Invisible fat the fat present in food, which we cannot easily seen through our naked eyes. e.g. the fat in a whole milk
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4. Winterization
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H2
O O C O
Ni catalyst
O C O O C
Many food products are produced via partial hydrogenation rather than complete hydrogenation
+
O O C O
partially hydrogenated
O C O O C
trans fat 34
The purposes of hydrogenation in general are twofold: i. To convert liquid oils to semisolid or plastic fats. For examples: a) some peanut butter is produced from vegetable oil through partial hydrogenation b) Solid cooking shortening and stick margarine are produced from liquid plant oil through partial hydrogenation To increase the thermal and oxidative stability of the fat, and thus the shelf life. That is, polyunsaturated fats are subject to oxidative rancidity. Thus, reducing the number of double bonds by hydrogenation increases their stability
ii.
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The process of hydrogenation causes conversion of some cis double bounds to the trans configuration Tub margarines usually contain trans fatty acid at least 1320%
Trans fatty acid is undesirable. Preliminary studies indicate that trans fat raises low-density lipoproteins (LDL), which consequently increases the risk of coronary heart disease
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Question 1. Please describe correlation between food and nutrients Question 2. Please tell why food manufacturers often carry out hydrogenation on food oil
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