FOOD 2010 Chapter Notes - Chapter 4: Glass Transition, Water Activity, Vapor Pressure
11 Apr 2013
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Document Summary
Functional properties: physical and chemical properties of food molecules that affect their behaviour in foods during formulation, processing, and storage. Includes sensory and mechanical properties of foods flavour, texture, effects on water, and physical condition of final product) Acting as a diluent and carrier of hydrophilic food ingredients. Provide a medium for chemical and enzymatic reactions. Serves as a fat replaced and zero-calorie ingredient. Each h shares electron pair with oxygen atom. Charge separation results, n which oxygen partly negative and hydrogen partly positive. Compounds that hydrogen bond easily to water to form solutions called. Hydration: process by which water molecules surround and interact with solutes by acting as a solvent (considered salvation event) Micelles: clusters of molecules in which the hydrophobic groups are directed away from the water while the polar groups are exposed on the eternal surface. Non-polar hydrophobic groups form a stable inner core due to forces called hydrophobic interaction.
