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2) Food Chemistry I > Water III > Flashcards

Water III Flashcards

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
_____ is commonly produced as a by-product from soybean, corn, or safflower oil processing
Lecithin (phospholipid)
26
Phosphatidylinositol is ________
anionic
27
Phosphatidylcholine is ________
amphoteric
28
Phosphatidylethanolamine is ________
amphoteric
29
What is lecithin usually treated with to bleach the product?
- Hydrogen peroxide | - Benzoyl peroxide
30
What does bleaching of lecithin cause structurally?
Produces hydroxyl groups at the sites of fatty acid unsaturation
31
What is the effect of hydroxylated lecithin?
More dispersible in cold water and is a more effective emulsifier than lecithin itslef
32
Proteins fall under the category of ______ emulsifiers
ionic
33
What is the role played by proteins in sausage emulsions?
- Forming a protein film around oil droplets | - Prevents coalescence of the fat
34
Give an example of a protein with good foam-forming properties.
Egg albumin
35
What is the disadvantage of ionic emulsifiers?
Being relatively sensitive to pH and the presence of other ions
36
Are ionic emulsifiers or non-ionic more used by the food industry?
Non-ionic
37
What are hydrocolloids generally made of?
Polysaccharides (starch and gums)
38
________ are a group of compounds often used in conjunction with emulsifiers
Hydrocolloids
39
Are hydrocolloids emulsifiers?
No, they are termed stabilizing agents
40
What is the major contribution of hydrocolloids?
Enhancement of the viscosity of the hydrophilic phase (continuous phase)
41
What is the consequence of the increased viscosity by hydrocolloids?
Makes it more difficult for oil droplets to coalesce
42
__________ can form light gels, which trap _______
Hydrocolloids | oil droplets
43
What is the role of gums?
Form films around oil emulsion droplets
44
What is the HLB system?
Approach to figure out which emulsifier to select
45
The HLB system is mainly applicable to _______ emulsifiers
non-ionic
46
The HLB value represents the weight percentage of ________ groups in a non-ionic emulsifier molecule divided by ____
hydrophilic | 5
47
What does HLB stand for?
Hydrophilic-lipophilic balance
48
What is a completely lipophilic HLB value?
0
49
What is a completely hydrophilic HLB value?
100/5 = 20
50
What does an HLB of 1-6 promote?
- Hydrophobic | - Promotes water-in-oil emulsions
51
What does an HLB of 12-20 promote?
- Hydrophilic | - Promotes oil-in-water emulsions
52
What does an HLB of 7-11 promote?
Can either produce an oil-in-water or water-in oil emulsion
53
Are additional tests required after HLB?
Yes, it provides guidance but a systematic investigation on the performance of the emulsifier must be tested
54
______ have an HLB range of 15-18
Solubilizers
55
_______ have an HLB range of 13-15
Detergents
56
______ have an HLB range of 7-9
Wetting agents
57
Emulsifiers as ___________ are used for bread doughs, dehydrated potatoes and processed cereals
conditioners
58
Emulsifiers as __________ allow more use of non-wheat proteins
conditioners
59
Emulsifiers as __________ increase water absorption and have the ability to improve the cohesive and film-forming strength of proteins such as gluten.
conditioners
60
Emulsifiers as __________ are used in gelatin dessert mixes, dry beverage mixes, cocoa powder, and pudding mixes
wetting agents
61
Emulsifiers as _________ increase the rate of dispersion and minimize clumping
wetting agents

2) Food Chemistry I (31 decks)

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