2. Food Chemistry
DefinitionDefinition
Components of foodComponents of food
Behavior of these componentsBehavior of these components
Example:Example:
Ethanoic acidEthanoic acid
αα-D-glucopyranosyl-(1,2)--D-glucopyranosyl-(1,2)-ββ-D-fructofuranose-D-fructofuranose
pp-hydroxybenzyl and indoylmethyl glucosinolates-hydroxybenzyl and indoylmethyl glucosinolates
SS-propenylcysteine sulfoxide-propenylcysteine sulfoxide
ββ-carotene-carotene
phosphatidylcholinephosphatidylcholine
3. 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. 100). It wasThe 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.attributed to Jeannene Ackerman of Witco Corp.
Reactants:Reactants:
1.1. 532.35 cm532.35 cm33
glutengluten
2.2. 4.9 cm4.9 cm33
NaHCONaHCO33
3.3. 4.9 cm4.9 cm33
refined haliterefined halite
4.4. 236.6 cm236.6 cm33
partially hydrogenated tallow triglyceridepartially hydrogenated tallow triglyceride
5.5. 177.45 cm177.45 cm33
crystalline Ccrystalline C1212HH2222OO1111
Procedure:Procedure:
To a 2L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ftTo a 2L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft22
-hr add-hr add
reactants 1-3 with constant agitation.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 mixture isIn a second 2L reactor vessel with a radial flow impeller operating at 100 rpm add reactants 4-7 until the mixture is
homogeneous.homogeneous.
To reactor #2 add reactant 8 followed by three equal portions of the homogeneous mixture in reactor #1. Additionally,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 reaction to control anyadd 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.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-coatedUsing 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 is in agreement316SS 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 (seewith Frank & Johnston's first order rate expression (see JACOSJACOS, 21,, 21, 5555), or until golden brown.), or until golden brown.
Once the reaction is complete, place the sheet on a 25 °C heat-transfer table allowing the product to come toOnce 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 container, ideally inequilibrium. Product may be ingested when internal temperature falls below 335 K. Store in airtight container, ideally in
inert atmosphere at STP.inert atmosphere at STP.
6.6. 177.45 cm177.45 cm33
unrefined Cunrefined C1212HH2222OO1111
7.7. 4.9 cm4.9 cm33
methyl ether of protocatechuic aldehydemethyl ether of protocatechuic aldehyde
8.8. Two calcium carbonate-encapsulated avian albumen-coated proteinTwo calcium carbonate-encapsulated avian albumen-coated protein
9.9. 473.2 cm473.2 cm33
theobroma cacaotheobroma cacao
10.10. 236.6 cm236.6 cm33
de-encapsulated legume meats (sieve size #10)de-encapsulated legume meats (sieve size #10)
