FOOD 2010 Chapter Notes -Buffer Solution, Adsorption, Earthbound

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Functional properties physical and chemical properties of food molecules that affect behaviour in foods during formulation, processing and storage. The dipole nature of water affects its physical characteristics like boiling point. Solubility food molecules can form hydrogen bonds with water so they can dissolve or disperse. Hydrophilic compounds compound"s that hydrogen bond easily to water to form solutions or colloidal dispersions. Hydration water molecules surround and interact with solutes by acting as a solvent. Amphiphilic molecules contain both hydrophilic and hydrophobic regions in their structures. In water form micelles clusters of molecules in which the hydrophobic groups are directed away from the water, while the polar (charged) groups are exposed on external surfaced. The non-polar hydrophobic groups form a stable inner core due to hydrophobic interactions. Known as noncovalent interaction and include hydrogen bonding, ionic interactions and hydrophobic interactions. Presence of water in foods, is known as moisture content or as the water activity of food.