FOOD 2010 Chapter Notes - Chapter 6: Maillard Reaction, Pheophytin, Federal Food, Drug, And Cosmetic Act

56 views4 pages

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.

Get access

Grade+20% off
$8 USD/m$10 USD/m
Billed $96 USD annually
Grade+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
40 Verified Answers
Class+
$8 USD/m
Billed $96 USD annually
Class+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
30 Verified Answers

Related Documents