Food Chemistry, part 1

Dr. SheppardCHEM 4201

Fall 2014

Food Chemistry

DefinitionDefinition Components of foodComponents of food Behavior of these componentsBehavior of these components Example:Example:

Ethanoic acidEthanoic acid -D-glucopyranosyl-(1,2)--D-glucopyranosyl-(1,2)--D-fructofuranose-D-fructofuranose pp-hydroxybenzyl and indoylmethyl -hydroxybenzyl and indoylmethyl

glucosinolatesglucosinolates SS-propenylcysteine sulfoxide-propenylcysteine sulfoxide -carotene-carotene phosphatidylcholinephosphatidylcholine

The Chemist's Recipe for Chocolate Chip Cookies

The following recipe is adapted from one that first appeared in Chemical & Engineering News (Jun 19, 1995, p. The following recipe is adapted from one that first appeared in Chemical & Engineering News (Jun 19, 1995, p.

100). It was attributed to Jeannene Ackerman of Witco Corp. 100). It was attributed to Jeannene Ackerman of Witco Corp.

Reactants: Reactants: 1.1. 532.35 cm532.35 cm33 gluten gluten

2.2. 4.9 cm4.9 cm33 NaHCO NaHCO33

3.3. 4.9 cm4.9 cm33 refined halite refined halite

4.4. 236.6 cm236.6 cm33 partially hydrogenated tallow triglyceride partially hydrogenated tallow triglyceride

5.5. 177.45 cm177.45 cm33 crystalline C crystalline C1212HH2222OO1111

Procedure:Procedure: To a 2L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 To a 2L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100

Btu/F-ftBtu/F-ft22-hr add reactants 1-3 with constant agitation. -hr add reactants 1-3 with constant agitation. In a second 2L reactor vessel with a radial flow impeller operating at 100 rpm add reactants 4-7 until the In a second 2L reactor vessel with a radial flow impeller operating at 100 rpm add reactants 4-7 until the

mixture is homogeneous. mixture is homogeneous. To reactor #2 add reactant 8 followed by three equal portions of the homogeneous mixture in reactor #1. To reactor #2 add reactant 8 followed by three equal portions of the homogeneous mixture in reactor #1.

Additionally, add reactants 9-10 slowly with constant agitation. Care must be taken at this point in the Additionally, add reactants 9-10 slowly with constant agitation. Care must be taken at this point in the

reaction to control any temperature rise that may be the result of an exothermic reaction. reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nodulizer place the mixture piecemeal on a polytetrafluoroethylene-Using a screw extrude attached to a #4 nodulizer place the mixture piecemeal on a polytetrafluoroethylene-

coated 316SS sheet (300 x 600 mm). Heat in a 463 K oven at atmospheric pressure for a period of time that coated 316SS sheet (300 x 600 mm). Heat in a 463 K oven at atmospheric pressure for a period of time that

is in agreement with Frank & Johnston's first order rate expression (see is in agreement with Frank & Johnston's first order rate expression (see JACOSJACOS, 21, , 21, 5555), or until golden ), or until golden

brown. brown. Once the reaction is complete, place the sheet on a 25 °C heat-transfer table allowing the product to come Once the reaction is complete, place the sheet on a 25 °C heat-transfer table allowing the product to come

to equilibrium. Product may be ingested when internal temperature falls below 335 K. Store in airtight to equilibrium. Product may be ingested when internal temperature falls below 335 K. Store in airtight

container, ideally in inert atmosphere at STP.container, ideally in inert atmosphere at STP.

6.6. 177.45 cm177.45 cm33 unrefined C unrefined C1212HH2222OO1111

7.7. 4.9 cm4.9 cm33 methyl ether of protocatechuic aldehyde methyl ether of protocatechuic aldehyde

8.8. Two calcium carbonate-encapsulated avian albumen-coated Two calcium carbonate-encapsulated avian albumen-coated

proteinprotein

9.9. 473.2 cm473.2 cm33 theobroma cacao theobroma cacao

10.10.236.6 cm236.6 cm33 de-encapsulated legume meats (sieve size #10) de-encapsulated legume meats (sieve size #10)

Components of Food

Monosaccharides, Monosaccharides, disaccharides, disaccharides, polysaccharidespolysaccharides

LipidsLipids ProteinsProteins VitaminsVitamins MineralsMinerals

ColorsColors FlavorsFlavors PreservativesPreservatives WaterWater Other Other

components components (caffeine, toxins, (caffeine, toxins, etc.) etc.)

Nutrients

DefinitionDefinition MacronutrientsMacronutrients

CarbohydratesCarbohydrates FatsFats ProteinsProteins

MicronutrientsMicronutrients MineralsMinerals VitaminsVitamins

Anabolism and Anabolism and catabolism of catabolism of macronutrientsmacronutrients

Carbohydrates

MonosaccharidMonosaccharideses

DisaccharidesDisaccharides PolysaccharidePolysaccharide

ss FiberFiber RequirementsRequirements Artificial Artificial

sweetenerssweeteners

Fats

SaturatedSaturated UnsaturatedUnsaturated Trans fatsTrans fats CholesterolCholesterol RequirementsRequirements

Linolenic acidLinoleic

acid

Protein

Biological valueBiological value Nitrogen balanceNitrogen balance RequirementRequirement

Government Food Guides

Picture fromU.S. National Archives

Government Food Guides

Pictures from U.S. National Archives

USDA Food Guide Pyramid

http://www.washingtonpost.com/wpsrv/nation/daily/graphics/diet_042005.html

Government Food Guides

Picture from U.S. National Archives

And today…

http://www.choosemyplate.gov/