Food chemistry

Food chemistry is the study of the chemical processes underlying the structure, nutrition, taste, and aroma of foods, and the changes that occur to them when they are manipulated during preparation.

Examples

Acetone

Chemical compound, the simplest ketone

Acidifier

Inorganic chemicals that either produce or become acid

Acidulant

Food additive adding acid to food

Acidulated water

Water with low level of acid

Albumen

clear liquid contained within an egg

Alcohol by volume

Measure of how much alcohol is in a beverage

Aldehyde

organic compounds containing a functional group with the structure −CHO, consisting of a carbonyl center (a carbon double-bonded to oxygen) with the carbon atom also bonded to hydrogen and to an R group, which is any generic alkyl or side chain

Alkalescents

Alkali

basic, ionic salt of an alkali metal or alkaline earth metal chemical element

Alkali volatile

Alkaloid

class of naturally occurring chemical compounds

Alpha-amylase

Enzyme used to convert starch to sugar

Amino acid

Organic compound, used to build proteins, essential for life

Amylase

Enzyme used to convert starch to sugar

Amylopectin

Complex carbohydrate; major component of starch

Amylose

Complex carbohydrate; major component of starch

Anthocyanin

Water soluble red, purple, and blue pigment in foods

Antioxidant

Molecule that inhibits the oxidation of other molecules

Arsenic

Chemical element with symbol As and atomic number 33

Artificial sweetener

Chemical that triggers sensation of sweetness

Base

Chemical property, opposite of acid

Brix

unit of measurement for sugar content of an aqueous solution

Butylated hydroxytoluene

Food preservative additive, also called BHT

Caffeine

chemical compound

Capsaicin

Chemical compound responsible for sensation of spicy heat

Carbohydrate

Macronutrient, representing sugars, starches, and fiber

Cellulose

Indigestible carbohydrate in plants

Coagulate

Process of protein solidification

Coagulation

process in which the coagulation factors of the blood interact, ultimately resulting a clot

Coumarin

chemical compound

Cream of tartar

potassium acid salt of tartaric acid

Curcumin

chemical compound, main yellow-orange-colored pigment and active principle of turmeric or curcuma

complex sugar, formed when two monosaccharides are joined by glycosidic linkage

Emulsifier

Mixture of two or more liquids that are normally unmixable

Enzyme

large biological molecule that acts as a catalyst

Epimer

Pair of chemical compounds differing in one point

Essential oil

Extract

substance made by extracting a part of a raw material

Fat

Any triglyceride molecule found in foods, including oils and animal fats

Fatty acid

Building blocks of fats

Fiber

indigestible portion of food derived from plants

Flavonoid

chemical compound containing two or more aromatic rings, each bearing at least one aromatic hydroxyl and connected with a carbon bridge

Gliadin

class of proteins

Glutelin

Proteins found in grass, major component of gluten

Gluten

Protein composite found in wheat and related grains, including barley and rye

Humidity

amount of water vapor in the air

Hydrogen cyanide

Poisonous chemical compound

Hydrogenated

chemical reaction between molecular hydrogen and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum

Hydrolyzed vegetable protein

food ingredient made by protein hydrolysis of plant protein with a meat-bouillon-like taste

Hygroscopic

Chemical property of absorbing moisture

Inversion

Invertase

class of enzymes that hydrolyze disaccharides

Lactic acid

Bacterial product with crucial role in yogurt, cheese, pickles, and sourdough

Lecithin

Naturally occuring emulsifier

Lipid oxidation

Reaction of fats with oxygen, leading to off flavors and odors

Lye

class of caustic compounds

Macronutrient

Nutrient required in large quantities for energy and health

Maillard reaction

Chemical reaction in roasting, baking, or frying

Menthol

Chemical present in mint plants with distinctive cooling sensation

Mixture

substance formed when two or more constituents are physically combined together

Modified starch

Starch modified with physical, chemical, or enzymatic processes

Mono- and diglycerides

emulsifier

Monosaccharide

simple sugars such as glucose and fructose

Monounsaturated fat

Dietary fat, associated with beneficial health effects

Mucilage

Viscous substance produced by plants and some microorganisms

Nigari

Magnesium chloride, used in production of tofu

Nitrosamines

Chemicals formed from nitrites, linked to cancer risk

Oleuropein

Bitter chemical compound found in olives

Osmosis

movement of water towards to more concentrated compartment

Oxidation

Chemical reaction with oxygen

Oxidative browning

Brown color on fruits and vegetables after exposure to air

measure of the acidity or basicity of an aqueous solution

Polyphenol oxidase

Enzyme responsible for fruit browning

Polyphenols

Naturally occuring compounds in plants

Polysaccharide

long chain of units of monosaccharide (carbohydrate)

Polyunsaturated fat

Dietary fat, typically fish or plant based, liquid at room temperature

Proof

Unit of alcohol content, equal to one-half percent

Protein

Large molecules found in all living cells

Psychoactive agent

chemical substance that affects brain function or perception

Quinone

Molecules reponsible for fruit and vegetable browning

Rancidity

Conversion of fats and oils into foul-tasting or -smelling substances

Ripening

Process of softening and sweetening in fruits

Safrole

Chemical compound occurring in sassafras

Saltpeter

Chemical used as preservative and curing agent for meats

Saturated fat

Dietary fat, associated with negative health effects

Sodium stearoyl lactylate

Chemical emulsifier added to processed foods

Solubility

capacity of a solid, liquid, or gaseous substance to dissolve in a solvent

Spilanthol

chemical compound

Starch

carbohydrate consisting of a large number of glucose units joined by glycosidic bonds

Sweet-smelling chemical

Tannin

Plant-based compounds that provide bitterness and astringency

Thickener

substance used to increase viscosity of a liquid

Toxic food

Trans fat

Chemically altered fat

Triglyceride

Chemical form of fats in the body and the diet

Umami

One of the five basic tastes

Vitamin

Volatile

Aromatic chemicals released from food

Subcategories: Acetone Acidifier Acidulant Acidulated water Albumen Alcohol by volume Aldehyde Alkalescents Alkali Alkali volatile Alkaloid Alpha-amylase Amino acid Amylase Amylopectin Amylose Anthocyanin Antioxidant Arsenic Artificial sweetener Base Brix Butylated hydroxytoluene Caffeine Capsaicin Carbohydrate Cellulose Coagulate Coagulation Coumarin Cream of tartar Curcumin DATEM Denature Disaccharide Emulsifier Enzyme Epimer Essential oil Extract Fat Fatty acid Fiber Flavonoid Gliadin Glutelin Gluten Humidity Hydrogen cyanide Hydrogenated Hydrolyzed vegetable protein Hygroscopic Inversion Invertase Lactic acid Lecithin Lipid oxidation Lye Macronutrient Maillard reaction Menthol Mixture Modified starch Mono- and diglycerides Monosaccharide Monounsaturated fat Mucilage Nigari Nitrosamines Oleuropein Osmosis Oxidation Oxidative browning Polyphenol oxidase Polyphenols Polysaccharide Polyunsaturated fat Proof Protein Psychoactive agent Quinone Rancidity Ripening Safrole Saltpeter Saturated fat Sodium stearoyl lactylate Solubility Spilanthol Starch Sweet-smelling chemical Tannin Thickener Toxic food Trans fat Triglyceride Umami Vitamin Volatile pH

Categories: root-category

Also known as:

English: Chemistry

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