2. SYNOPSIS
• Introduction
• The chemistry of taste
• Chemical composition of food
• Food Preservation
• Food additives
• Conclusion
3. Introduction
Have you ever wondered
why food tastes the way it
does or
How ingredients come
together to create
your favorite dishes ?
4. Well the answer lies in chemistry
• Chemistry is the secret ingredient that makes cooking so
exciting and delicious
• Chemical reaction is happening all around us in the kitchen
• In this exploration of chemistry in food and cooking we
will uncover the magic behind the flavor's, textures and
transformations that makes our food special
Lets dive into the wonderful world of food chemistry
5. Chemistry plays significant role in Food Science
• Food composition – chemical components helps in nutrition, value, flavor, shelf life
• Food preservation – Chemical reaction to prevent spoilage
• Flavor development – chemical reaction (Maillard browning and caramelization) contribute to flavor
• Food safety – helps in detecting contaminants ,pesticides and toxins ensuring safety
• Food additives – improve taste ,appearance and shelf life
• Food packaging – designing packaging that preserves freshness and prevents contamination
• Texture and Structure – chemical reaction influence texture and structure of food
• Nutritional analysis – Helps in analyzing nutritional content of food
6. Chemistry of taste
The chemistry of taste involves interaction between food
molecules and taste receptor on tongue.
Tastes – sweet, salty, sour, bitter
• Sweet – Binding of sugars or artificial sweeteners to
receptor on taste buds.
• Salty – Sodium ions (Na+) binding with sodium channels
on taste cells
• Sour – Acidic compounds (Citric acid or acetic acid )
release H+ ions when dissolved in saliva. H+ ions bind with
receptors
• Bitter – Alkaloid or other compounds like caffeine bind to
taste receptor
• Umami – Savory taste when Amino acid glutamate found
in food like meat, cheese and mushrooms binds to
receptor.
7. Chemical components of food
Carbohydrates, proteins, fats, vitamins, minerals and water play role in taste, structure and nutritional value.
Taste
• Carbohydrate – Sugar and starch contribute sweetness
• Protein – Peptide and amino acids for savory and bitterness
• Fats – contribute to mouth feel of food
• Acids – sourness
• Salt- saltness
Texture
• Carbohydrate – structure and thickness through crystallization
• Protein - structure and thickness through coagulation,
• denaturation and gelation
• Fats – Creaminess and smoothness
• Water – moistness, tenderness and juiciness of food
Nutrition
• Carbohydrate – Source of energy ,Fiber
• Protein – building and repairing tissue
• Vitamins and minerals –metabolic process and growth
• Water – digestion, Transportation of nutrients
8. Food preservation
Acidification
Chemical reaction leads to increase in acidity
1. Dissociation of acids
Acid dissociate in water to release H+ ions
e.g HCl -----(H+) + (Cl-)
2.Formation of Acidic Solution
When CO2 dissolve in water form acidic solution
through carbonic acid (H2CO3)
e.g CO2 + H2O ------- (H2 CO3)
Fermentation
Glycolysis – Glucose converted to pyruvate through
series of enzymatic reaction.
C6H12O6 ------- 2C3H6O3
Alcohol Fermentation – Pyruvate converted to
ethanol or alcohol and CO2 by enzyme pyruvate
carboxylase
2C3H6O3 ------- 2C2H5OH +2CO2
Acidification, Heat processing (canning and pasteurization) ,Osmotic dehydration,
Fermentation, Packaging, Dehydration
9. FOOD PACKAGING
Oxygen Scavenging - Oxygen
scavengers are incorporated
into packaging material to
remove oxygen within the
package, thus reducing
oxidation reaction that
degrade food quality
Antimicrobial agents – To inhibit
microbial growth and extend shelf
life of food products
e.g chemical reaction between
agents and microbial cell
membrane
Barrier coating – This prevent
the diffusion of gases and
moisture from the package
food product
Migration of additives –
Plastic packaging materials
contains plasticizers which
migrate into food . Degradation of packaging
material- degrade overtime due to
exposure heat, light, moisture
e.g Polyethylene bottles undergo
hydrolysis in presence of water
leads to release of ethylene glycol
10. Food Additives
Chemistry play significant role in function and
interaction of food additives which are added
to improve safety, appearance, texture, flavor,
and shelf life.
Chemistry involved in various aspects of food
additives
PH adjustment –
Acidulants and ph.
regulators are food
additives used to adjust
the acidity or alkalinity
of food which affect
microbial growth,
enzymatic activity
Flavor enhancement
– Flavor enhancers
like monosodium
glutamate and
nucleotides interact
with taste receptors
Color stabilization –
color additives (
anthocyanin and
carotenoids) undergo
complex chemical
reaction result in
vibrant colors
Preservation
Preservatives (sodium
Benzoate) interact with
microbial cells and
enzymes through
chemical reaction and
inhibit their growth
11. CONCLUSION
Chemistry is fundamental to every aspect of food and cooking
From chemical reaction that transforms raw materials into flavorful dishes to
interactions between additives and packaging materials that ensure safety and
quality.
Chemistry informs food preservation methods ,packaging technologies and
regulatory standard that govern the food industry
Chemistry provides foundation for continuous innovation and improvement in
food sector.
Chemistry enriches our culinary experiences and contribute enjoyment of
people
