Chemistry: C1 - Food Chemistry

* Protein! 

Protein molecules change shape when cooked

*cooking is an IREVERSIBLE change

Proteins are held together by very weak bonds these are broken by the heat when cooked - 

we say the proteins have been DENATURED, this means bonds have been broken and the protein has lost its shape

EXAMPLE;  potato releases starched when cooked

the carbohydrate is locked inside the potatoe cells

to release the carbohydrate we need to break the cell walls - we do this by cooking the potato

this then releases the carbohydrate or STARCH.

SO;

PROTEINS DENATURE

POTATO RELEASES STARCH

4 TYPES OF ADDITIVE -

• ANTIOXIDANT 
• COLOURINGS
• FLAVOUR
• EMULSIFIER

ANTIOXIDANT - STOPS FOOD REACTING WITH OXYGEN [AND THEREFORE GOING OFF]

COLOURING - GIVING THE FOOD COLOUR MAKES IT MORE AESTHETICALLY PLEASING

FLAVOURINGS - MAKES THE FOOD TASTE BETTER

EMULSIFIER -  HELPS OIL AND WATER STAY MIXED TOGETHER, EXAMPLE: LETHYSIN IN EGG                            YOLK

HELPS OIL AND WATER STAY MIXED [THEY NATURALLY SEPERATE]

 HYDROPHILIC HEAD - THIS PART OF THE MOLECULE IS ATTRACTED TO WATER 

HYDROPHOBIC BODY - THIS PART OF THE MOLECULE IS REPELLED BY WATER

BECAUSE OD=S THE TWO PARTS TO THE MOLECULE, THE EMULSIFIER ARRANGES AROUND THE OIL WITH ITS HEAD IN THE WATER AND TAIL IN OIL, THIS OIL STAYS MIXED IN THE WATER