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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
Q

Antimicrobial Agents

A

sugars can’t have antimicrobial activity because they absorb water from environment

26
Q

Caramelization

A

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
Q

Maillard browning

A

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
Q

Products of Maillard browning reaction:

A

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
Q

Affinity for moisture (hygroscopic)

A

Candies
Sticky lollipops
Invert sugars (fructose, glucose) are very hygroscopic
Attract water from the atmosphere

30
Q

Ripening

A

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
Q

Polysaccharides

A

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
Q

Polysaccharides pt2

A

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
Q

Pectins

A

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
Q

Alginates

A

Extracted from seaweed
Suspending & thickening agents
Salad dressings, puddings, pie fillings, ice cream, sherbet and icings

35
Q

Carageenan (Irish moss extract)

A

Extracted from seaweed
Suspending agent and stabilizer in dairy products
Cocoa particles suspended in chocolate milk
Stabilizers in ice cream

36
Q

Xanthan gum

A

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
Q

Gum arabic (gum acacia)

A

Thickening agent
Candies
From the sap of certain trees
Carrageenan from seaweed and guar gum from guar beans

38
Q

Starch

A

Polymers of glucose (> 500 glucose molecules) linked by a-1,4
Digestible

39
Q

Two parts of starch molecules

A

Amylose (linear)
Amylopectin (branched)
Starch granules contain both linear amylose and branched amylopectin
Normal corn starch has 1:3 amylose:amylopectin

40
Q

Amylose

A

contribute to gel formation
The linear chains
Orient parallel to each other,
Moving close enough together to bond (hydrogen bonds)

41
Q

amylopectin

A

give viscosity to the cooked paste
Sidechains - bulky shape
Keeps them from bonding together
Not contribute to gel formation

42
Q

Gelatinization

A

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
Q

Retrogradation

A

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
Q

Cellulose

A

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
Q

Stabilizers/Thickeners/viscosity

A

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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