FOOD 2010 Chapter Notes - Chapter 6: Maillard Reaction, Pheophytin, Federal Food, Drug, And Cosmetic Act
Document Summary
Betalins (betacyanins and beta-xanthins both found only in beets) Anthoxanthins (colourless or white than can become yellow) Nb flavonoids are chemically related phytochemicals that include anthocyanins and anthoxanthins. Colour is a perception of a physical attribute of food arising from what the food reflects and absorbs. Colour of red meat (see foods 2700 for deets) Chlorophylls chlorophyll + acid + heat + mg2+ = pheophytin pheophytin + heat + co2ch3 = pyropheophytin chlorophyll + chlorophyllase (enzyme) = chlorophyllide chlorophyllide + acid + heat mg2+ = pheophorbide chlorophyllide heat + co2ch3 = pyropheophorbide. Colorant = pigment used to impart colour to a food or beverage. Xanthophylls and carotenes are the 2 parts of this group. See foods 2700 for more info if needed. Certified as safe by fda for use in food, drugs and cosmetics. All contain phenolic ring having double bonds and various functional groups. Dyes = water soluble chemicals that are used to colour entire food products.