Fun Facts About Food Chemistry
~Chocolate contains 300 compounds.
~Coffee contains over 800 compounds.
~Artificial flavors can come from plants.
~Regular oranges have 250 compounds while artificial have 6 compounds.
~Alcohol is actually organic.
~Ethane used in alcohol beverages can be altered when mixed with acid to lose its alcohol characteristics.
~Flavor formulas used by food chemist have to kept under strong lock and key, almost like money at banks.
~When becoming a food chemist you have to work as an apprentice chemist for 7 years before even being able to see the flavor formulas.
~A flavor chemist is called a flavorist.
~Coffee contains over 800 compounds.
~Artificial flavors can come from plants.
~Regular oranges have 250 compounds while artificial have 6 compounds.
~Alcohol is actually organic.
~Ethane used in alcohol beverages can be altered when mixed with acid to lose its alcohol characteristics.
~Flavor formulas used by food chemist have to kept under strong lock and key, almost like money at banks.
~When becoming a food chemist you have to work as an apprentice chemist for 7 years before even being able to see the flavor formulas.
~A flavor chemist is called a flavorist.
Food Chemistry Definitions
Water activity: Way to measure foods, and is important throughout foods shelf life while being processed
Carbohydrates: Large group of organic compounds occurring in food, and living tissues.
Food additives: A substance added to food to enchance its flavor, or appearance to preserve it.
Lipids: Any of a class of organic compounds that are fatty acids and their derivatives are insoluble in water but soluble in organic solvents.
Food proteins: Contains all nine essential amino acids.
Enzymes: Biochemical catalyst used in converting processes from one substance to another.
Vitamins: Nutrients required in small amounts for essential metabolic reactions in the body.
Minerals: Dietary minerals in food, both large and diverse with many functions.
Color: Food coloring is added to change the physical color property of any food substance.
Flavor: How food smells or tastes to the consumer
Food preserving: Substances added to food for preserving food, or improving taste or appearance.
Umami: The savory taste given off by meats and tomatoes.
Esters: Chemical compounds formed by the chemical reaction of alcohol and carboxylic acid.
Ester bonds: Bonds between fatty acids and glycerol molecules.
Ethane: Used in alcohol in alcoholic beverages but changed when combined with acids.
Amino acids: Containing carbon, hydrogen, nitrogen and sometimes sulfur. They are essential to human life.
Peptides: Short chains of amino acids
Peptide bond: Covalent bonds between two amino acid molecules
Antioxidant: Substance that prevents or slows down the process of oxidations; inhibits any reactions promoted by oxygen
Carbohydrates: Large group of organic compounds occurring in food, and living tissues.
Food additives: A substance added to food to enchance its flavor, or appearance to preserve it.
Lipids: Any of a class of organic compounds that are fatty acids and their derivatives are insoluble in water but soluble in organic solvents.
Food proteins: Contains all nine essential amino acids.
Enzymes: Biochemical catalyst used in converting processes from one substance to another.
Vitamins: Nutrients required in small amounts for essential metabolic reactions in the body.
Minerals: Dietary minerals in food, both large and diverse with many functions.
Color: Food coloring is added to change the physical color property of any food substance.
Flavor: How food smells or tastes to the consumer
Food preserving: Substances added to food for preserving food, or improving taste or appearance.
Umami: The savory taste given off by meats and tomatoes.
Esters: Chemical compounds formed by the chemical reaction of alcohol and carboxylic acid.
Ester bonds: Bonds between fatty acids and glycerol molecules.
Ethane: Used in alcohol in alcoholic beverages but changed when combined with acids.
Amino acids: Containing carbon, hydrogen, nitrogen and sometimes sulfur. They are essential to human life.
Peptides: Short chains of amino acids
Peptide bond: Covalent bonds between two amino acid molecules
Antioxidant: Substance that prevents or slows down the process of oxidations; inhibits any reactions promoted by oxygen