NFS386H1 Lecture Notes - Mini Cd, Trans Fat, Umami
7 Oct 2014
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Document Summary
Soil from different parts of the world have a very distinct pattern from elements we find in products from here. Polymer binds water instead gel: network = polysaccharides and proteins. Gel: liquid + continuous network of polymers. Oil in water emulsion (o/w: discrete particle = dispersed phase = oil, oil droplets in continuous phase (water) Emulsions: discrete particles dispersed in a continuous phase. Water in oil emulsion: discrete particle = dispersed phase = water, continuous phase is oil, ex. Esterification reaction of an alcohol + acid: Roh + r"cooh r"coor + h2o. Triacylglycerols (triglycerides) ester of glycerol and fatty acids. Interestification the pattern of fatty acids on the triacylglycerol is changed changing properties of the fat without changing the composition. Directed interesterification: starting with something random, into something orderly. Maillard or non- enzymatic browning reactions. Food processing: commercial sterilization a thermal process that kills all pathogenic and spoilage organisms (but not all thermophilic bacteria) Packets of milk for coffee.
