Imp. reactions in foods

Question 1

hydrogenation

Answer 1

This is the process of adding hydrogen to unsaturated molecules and making them saturated converting them from a liquid state to a solid or semi-solid state. Depending upon the number of double bonds you want to remove from a molecule you can stop the reaction at particular steps in the process.

Question 2

interesterfication

Answer 2

The addition of palmitic acid and heat to break off fatty acid chains add them to a pot mix them together and then apply them to multiple fatty acids generating a random orientations, to eliminate the number of identical ones. This ensures that they are seperated so that fats are softer.

Question 3

intraesterfication

Answer 3

this the process of cutting out fatty acid chains mixing them up and adding them to the same fatty acid.

Question 4

hydrolysis

Answer 4

this is the process of lipase acid working with water to break off fatty acids in lipids to produce foul odors.
1. productive
2.

Question 5

saponification

Answer 5

destructive-soap is produced through reaction of fatty acid with metal»soapy flavor
productive-
1. can be used to eliminate fatty acids
2. can be used to identify if they are any impurities in a sample» identifying compounds that did not become soap in all fatty acid solution.

Question 6

three possible types of hydrogenation reactions

Answer 6

1. add enough nickel and h2 to a compound, the nickel will bind to the double bonded carbon producing radicals while hydrogen will bind to the carbon lone paired electrons
2. low h2 and low nickel: a single ni atom will bind to the carbon and h atom to the other. Two electrons will be left over on both carbon atoms and a double bond will be reformed this time in a trans isomer fashion.
3. Low h2 and high ni: the ni atoms binds to the carbon atoms, and a single hydrogen binds to one of the carbon atoms while the other remains left over so the lone pair on one of the carbon atoms becomes a double bond on another atom creating a positional isomer.