Characteristic of Food Chemistry
Food chemistry has both physical and chemical changed that occur, this is from either baking, mixing compounds or separating them, and even to when vegetables are grown. Components included are carbohydrates, lipids, proteins, vitamins, minerals, enzymes, food additives, flavors and colors. Water is in 50% to 100% of food, majority foods contain about 50% or a little more. Vegetables such as lettuce consist of 95% of water.
Roles of Important Components
Components in food allow the ability to change taste, color, texture, and quality of food. This is made possible by the chemicals used and discovered in food chemistry. Food Chemistry role with their components is to allow us the possibilities to dig deeper into the molecular structures of food to discover whats truly in them. As well as how food can be changed for the better, and what to remove from it, what to add to it to improve it.