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2) Food Chemistry I > Water III > Flashcards

Water III Flashcards

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1
Q

_____________ are produced by treating monoglycerides with ethylene oxide

A

Polyoxyethylene monoglycerides

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2
Q

Treating monoglycerides with ethylene oxide leads to the polymerization of ethylene oxide as well as the connection of the polymer to the ____ group at either the __ or ___-position on the glycerol bacbone

A

OH
2
3

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3
Q

Polyoxyethylene chain length is 20 ______ units - exact product is a function of reaction conditions.

A

ethylene

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4
Q

_______ find their main application in cake production and emulsification and air incorporation

A

Polyoxyethylenes

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5
Q

What are other derivatives of emulsifiers based on glycerol esters?

A
  • Lactylated monoglycerides

- Propylene glycol esters

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6
Q

Sorbitan derivaties are (ionic/non-ionic) emulsifiers

A

non-ionic

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7
Q

Emulsifiers based on glycerol esters are (ionic/non-ionic) emulsifiers

A

non-ionic

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8
Q

________ are produced by the reaction of sugar alcohol with stearic acid in the presence of a catalyst

A

Sorbitan derivaties

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9
Q

_______ are a sugar alcohol esterified to a fatty acid

A

Sorbitan derivatives

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10
Q

How can sorbitan derivatives be further modifed?

A

Reaction with ethylene oxidize to form polyoxyethylene derivatives

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11
Q

Esters of polyhydric compounds are (ionic/non-ionic) emulsifiers

A

non-ionic

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12
Q

Polyglycerol derivatives and sugar esters qualify as esters of _________

A

polyhydric compounds

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13
Q

How are polyglycerol derivatives formed?

A
  • Glycerol is polymerized to form polyglycerol by the reaction of glycerol with an alkaline catalyst
  • Polyglycerol is then esterified with a fatty acid
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14
Q

What kind of emulsifier is Olestra?

A

Sugar ester

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15
Q

Olestra is _________ esterified with _______ fatty acids

A

sucrose

6-8

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16
Q

What are the three categories within the ionic emulsifiers?

A
  • Anionic (-)
  • Amphoteric (+/-)
  • Cationic (+)
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17
Q

________ emulsifiers are charged monoglyceride derivatives

A

Anionic

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18
Q

The most important anionic monoglyceride emulsifier is ___________, produced by the reaction of a monoglyceride with ________

A 
succinylated monoglyceride (SMG)
succinic anhydride
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19
Q

Sodium stearoyl-2-lactylate is an example of a non-glycerol-base _______ emulsifier

A

anionic

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20
Q

_________ forms very stable oil-in-water emulsions, which are very resistant to freeze/thaw cycles (good for frozen food)

A

sodium stearoyl-2-lactylate

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21
Q

The chief use of the ______ emulsifier ____________ is as a whipping aid for egg whites

A

anionic

sodium lauryl sulfate

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22
Q

How is sodium lauryl sulfate produced?

A
  • Reduction of coconut oil fatty acids to their alcohols

- Followed by sulfonation of the alcohols produced

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23
Q

Why are cationic emulsifiers not used as food additives? What are they used as instead?

A
  • Bactericidal/toxic

- Potent surface-active agents –> cleaning products

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24
Q

Quaternary ammonium compounds are examples of ______ emulsifiers

A

cationic

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25
Q

_____ is commonly produced as a by-product from soybean, corn, or safflower oil processing

A

Lecithin (phospholipid)

26
Q

Phosphatidylinositol is ________

A

anionic

27
Q

Phosphatidylcholine is ________

A

amphoteric

28
Q

Phosphatidylethanolamine is ________

A

amphoteric

29
Q

What is lecithin usually treated with to bleach the product?

A
  • Hydrogen peroxide

- Benzoyl peroxide

30
Q

What does bleaching of lecithin cause structurally?

A

Produces hydroxyl groups at the sites of fatty acid unsaturation

31
Q

What is the effect of hydroxylated lecithin?

A

More dispersible in cold water and is a more effective emulsifier than lecithin itslef

32
Q

Proteins fall under the category of ______ emulsifiers

A

ionic

33
Q

What is the role played by proteins in sausage emulsions?

A
  • Forming a protein film around oil droplets

- Prevents coalescence of the fat

34
Q

Give an example of a protein with good foam-forming properties.

A

Egg albumin

35
Q

What is the disadvantage of ionic emulsifiers?

A

Being relatively sensitive to pH and the presence of other ions

36
Q

Are ionic emulsifiers or non-ionic more used by the food industry?

A

Non-ionic

37
Q

What are hydrocolloids generally made of?

A

Polysaccharides (starch and gums)

38
Q

________ are a group of compounds often used in conjunction with emulsifiers

A

Hydrocolloids

39
Q

Are hydrocolloids emulsifiers?

A

No, they are termed stabilizing agents

40
Q

What is the major contribution of hydrocolloids?

A

Enhancement of the viscosity of the hydrophilic phase (continuous phase)

41
Q

What is the consequence of the increased viscosity by hydrocolloids?

A

Makes it more difficult for oil droplets to coalesce

42
Q

__________ can form light gels, which trap _______

A

Hydrocolloids

oil droplets

43
Q

What is the role of gums?

A

Form films around oil emulsion droplets

44
Q

What is the HLB system?

A

Approach to figure out which emulsifier to select

45
Q

The HLB system is mainly applicable to _______ emulsifiers

A

non-ionic

46
Q

The HLB value represents the weight percentage of ________ groups in a non-ionic emulsifier molecule divided by ____

A

hydrophilic

5

47
Q

What does HLB stand for?

A

Hydrophilic-lipophilic balance

48
Q

What is a completely lipophilic HLB value?

A

0

49
Q

What is a completely hydrophilic HLB value?

A

100/5 = 20

50
Q

What does an HLB of 1-6 promote?

A
  • Hydrophobic

- Promotes water-in-oil emulsions

51
Q

What does an HLB of 12-20 promote?

A
  • Hydrophilic

- Promotes oil-in-water emulsions

52
Q

What does an HLB of 7-11 promote?

A

Can either produce an oil-in-water or water-in oil emulsion

53
Q

Are additional tests required after HLB?

A

Yes, it provides guidance but a systematic investigation on the performance of the emulsifier must be tested

54
Q

______ have an HLB range of 15-18

A

Solubilizers

55
Q

_______ have an HLB range of 13-15

A

Detergents

56
Q

______ have an HLB range of 7-9

A

Wetting agents

57
Q

Emulsifiers as ___________ are used for bread doughs, dehydrated potatoes and processed cereals

A

conditioners

58
Q

Emulsifiers as __________ allow more use of non-wheat proteins

A

conditioners

59
Q

Emulsifiers as __________
increase water absorption and have the ability to improve the cohesive and film-forming strength of proteins such as gluten.

A

conditioners

60
Q

Emulsifiers as __________ are used in gelatin dessert mixes, dry beverage mixes, cocoa powder, and pudding mixes

A

wetting agents

61
Q

Emulsifiers as _________ increase the rate of dispersion and minimize clumping

A

wetting agents

2) Food Chemistry I (31 decks)

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