FND 300 Lecture Notes - Lecture 6: Endosperm, Birefringence, Maltol
3 Nov 2017
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Want something to have a certain thickness and flavour. Colouri(cid:374)g a(cid:374)d fla(cid:448)ouri(cid:374)g age(cid:374)ts: (cid:272)oke, (cid:272)olas all (cid:272)o(cid:374)tai(cid:374) (cid:272)ara(cid:373)el (cid:272)olour; it"s fro(cid:373) (cid:271)ro(cid:449)(cid:374)i(cid:374)g sugars. Can produce through heating sugars (caramel) at high temperatures. Reaction with amino acids will give you a different kind of browning (maillard reaction; non- enzymatic browning); simply what happens when you toast bread, fry something, browning on surface. Recognize key reactants and what they formed and give rise to. They play a role in sweetness in products. The compounds are polyhydroxy aldehydes aldehyde due to the carbonyl group at the top. Fructose: c=o bound in position 2 making it a ketone. Only a tiny percentage of these molecules in solution (far less then . 1%) Most of the time they exist in closed form rings. They form hemiacetals and hemiketals through a within molecule reaction in that carbon number 1 for glucose and galactose closes the ring to give the howorth projects.
