FOOD 2010 Chapter Notes -Surface Tension, Sodium Hydroxide, Titration Curve
7 Mar 2014
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Review: 4. 1, 4. 2 and 4. 3 if you are not familiar with chemical bonds, reactions and functional group nomenclature (not responsible for specific material from these sections) Functional properties: the physical and chemical properties of food molecules that affect their behaviour in foods during formulation, processing, and storage. They are determined by functional groups in foods and many depend on weak bonds (e. g. hydrogen) A charge separation (dipole) occurs where the o atom has a partial - charge and the h atom has a partial + charge. Waters functional properties in food are that it provides a medium for chemical/enzymatic reactions and the following: Food molecules form h bonds with water and therefore dispersed or dissolved (solubility) Hydrophilic compounds: compounds that hydrogen bond easily to water to form solutions or colloidal dispersions. Hydration: (considered a solvation) the process by which water molecules surround and interact with solutes by acting as a solvent.
