Chemistry: C1 - Food Chemistry

HideShow resource information
  • Created by: smithy316
  • Created on: 31-03-15 14:07

Protein cooking

* 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

1 of 4

Carbohydrate

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

2 of 4

Food additives

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

3 of 4

Emulsifiers

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

4 of 4

Comments

No comments have yet been made

Similar Chemistry resources:

See all Chemistry resources »See all Cooking and food additives resources »