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FNH 200 > Lesson 2 - Dispersions + Major and Minor Components > Flashcards

Lesson 2 - Dispersions + Major and Minor Components Flashcards

1
Q

solid -> liquid

A

sol
- e.g. starches, proteins, some plant polysaccharides in water

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2
Q

liquid -> solid

A

gel
- e.g. starch paste, yogurt, pectin, proteins (jams, jellies, tofu, gelatin)

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3
Q

gas -> liquid

A

foam
- e.g. whipped egg white and cake frostings

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4
Q

gas -> solid

A

solid foam
- e.g. meringue, ice cream, bread, marshmallow

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5
Q

liquid -> liquid

A

emulsion
- Oil in water
- e.g. milk, mayo, salad dressings

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6
Q

liquid -> solid

A

solid emulsion
- water in oil
- e.g. butter, magarine

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7
Q

Low fat mayonnaise

A
  • water is dispersed in vinegar (water) with egg yolk as the emulsifier
  • oil in water
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8
Q

Proximate Analysis

A
  • Can reverse engineer the food and find out what they are made of
  • Water
  • Carbohydrate
  • Protein
  • Fat
  • Ash…
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9
Q

Carbohydrates

A
  • Organic compounds
  • Body’s main source of energy
  • Digestible carbohydrates → 4 Cal/gram
  • Contribute - 50% of daily caloric intake,
  • Recommended in the form of complex CDs (rather than simple)
  • Found mainly in foods from plant sources
  • Fruits, vegetables, grain products, legumes
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10
Q

Simple carbohydrates (mono and disaccharides)

A

Eg. table sugar
Sweetness is determined by their molecular structure & interaction with sensory receptors in the tongue

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11
Q

Complex carbohydrates (polysaccharides)

A

Eg. starch, fibre (cellulose)

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12
Q

Monosaccharides

A

Glucose, fructose, galactose**
- Same formula but molecules and chemical structures are different = different sweetness
- Fructose (140 s.i.) → glucose (70-80 s.i.)

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13
Q

Sucrose

A

gold standard, we give a number of 100 to it and everything else is compared to that from the sweetness index

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14
Q

Fructose

A

highest sweetness index and there are other things in between

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15
Q

isomers

A
  • glucose, fructose, galactose
  • same chemical formula but diff structure
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16
Q

sucrose (table sugar)

A

Sucrose (100 s.i.) = glucose - fructose

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17
Q

invertase

A
  • Sucrose hydrolyzed by enzyme/acid
  • 1:1 ration of glucose:fructose → invert sugar (sweeter)
  • Enzyme acid → sucrose (342 g) + water (18 g) → glucose (180 g) + fructose (180 g)
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18
Q

invert sugar

A

Runny, not crystallized
Hygroscopic = affinity for moisture
Prevents chewy candies from drying out (brittle)

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19
Q

honey

A
  • honey contains glucose and fructose (40:60 ratio) through invertase in the honey bee’s saliva
  • Why not 1:1?
  • Another enzyme converts some glucose is converted to gluconic acid and hydrogen peroxide (act as preservatives)
20
Q

lactose (milk sugar)

A
  • Lactose (10-20 s.i.) = galactose - glucose
  • Fermented by lactic acid bacteria
21
Q

maltose (malt sugar)

A

Maltose (20 s.i.) = glucose - glucose
- Formed from starch by enzymatic (amylase) or acid hydrolysis

22
Q

High Fructose Syrup Processing

A

Starch Amylose (not sweet) → (amylase or acid) → Maltose/malt sugar (slightly sweet) → glucose insomerase → isomerization: HFS (very sweet)

23
Q

Functional properties of simple carbohydrates

A

Sweetening power
Reactants in non-enzymatic browning
(Maillard and caramelization)
Crystallization
viscosity/mouthfeel
Fermented by microorganisms
Antimicrobial agents
Humectancy (water retention)

24
Q

Crystallization

A

Sugars can exist in both soluble (as syrup) and crystalline states
Crystallized from solution = e.g table sugar (sucrose) from the sugar cane juice

25
Antimicrobial Agents
sugars can't have antimicrobial activity because they absorb water from environment
26
Caramelization
Heating sugar alone to high temp (200C or 110-203C) Aroma compounds (caramel, butterscotch flavours) & brown pigments Eg. caramel candies, toffees Colour used in cola beverages is created by caramelizing sucrose
27
Maillard browning
Reducing sugar + amino compounds (eg. proteins or amino acids) Reducing sugars contain a “free” OL on the position next to the O in the ring structure Eg. glucose, fructose, galactose, lactose Sucrose is a non-reducing sugar
28
Products of Maillard browning reaction:
Low molecular weight (Intermediate Compounds) aroma/flavours - both desirable and undesirable High molecular weight polymers (melanoidins) brown- black pigments) Eg. toast, roasted coffee, potato chips, bread Sunless tanning lotion too!
29
Affinity for moisture (hygroscopic)
Candies Sticky lollipops Invert sugars (fructose, glucose) are very hygroscopic Attract water from the atmosphere
30
Ripening
Invertase is added to the crystallized firm centre Storage Enzyme slowly inverts sucrose = mixture of sucrose, fructose & glucose This mixture does not crystallize easily (vs. sucrose alone) = soft centres
31
Polysaccharides
High molecular weight polymers or long chains monosaccharide units Eg. cellulose, starch = polymers of glucose Form part of cellular structure & firmness of tissues (eg. cellulose, pectins, gums) Energy reserve of animals & plants (eg. glycogen, starch)
32
Polysaccharides pt2
Sources: plants, seaweed, plant exudates, microbial products Differ from simple sugars: Usually insoluble in water & tasteless Applications in food: thickening, suspending solids, stabilizers or gelling agents
33
Pectins
From plant tissues Used as gelling agents for jams and jellies Contribute to viscosity (resistance to flow) of ketchup and tomato paste Affects the overall mouthfeel of foods Help maintain particles in suspension in orange juice and unclarified apple juice
34
Alginates
Extracted from seaweed Suspending & thickening agents Salad dressings, puddings, pie fillings, ice cream, sherbet and icings
35
Carageenan (Irish moss extract)
Extracted from seaweed Suspending agent and stabilizer in dairy products Cocoa particles suspended in chocolate milk Stabilizers in ice cream
36
Xanthan gum
Extracted from bacteria (Xanthomonas campestris) Extracted from Cabbage rot Used for the control of viscosity Used as suspending agent (salad dressings) Provide “loaf structure” in wheat-free bread
37
Gum arabic (gum acacia)
Thickening agent Candies From the sap of certain trees Carrageenan from seaweed and guar gum from guar beans
38
Starch
Polymers of glucose (> 500 glucose molecules) linked by a-1,4 Digestible
39
Two parts of starch molecules
Amylose (linear) Amylopectin (branched) Starch granules contain both linear amylose and branched amylopectin Normal corn starch has 1:3 amylose:amylopectin
40
Amylose
contribute to gel formation The linear chains Orient parallel to each other, Moving close enough together to bond (hydrogen bonds)
41
amylopectin
give viscosity to the cooked paste Sidechains - bulky shape Keeps them from bonding together Not contribute to gel formation
42
Gelatinization
Heating + water Starch granules swell and eventually burst Starch molecules absorb water When starch is heated in water, the bonds joining amylose and amylopectin are weakened This allows water molecules to move in and form H-bonds
43
Retrogradation
Loss of water holding capacity, toughening of food, gritty texture Eg. stale bread, gritty starch puddings Accelerated by refrigeration temperature Partially reversed by heating
44
Cellulose
Most abundant of all carbohydrate polymers Plant cell wall material Linear chains of glucose units Linked by b-1,4 Indigestible Part of the dietary fibre component of foods
45
Stabilizers/Thickeners/viscosity
Keep compounds, mixtures or solutions from changing state Act as thickening agents by increasing the viscosity of the continuous phase Gelling agents (form gels L/S); gelatinization Fat replacers

FNH 200 (4 decks)

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