Lesson 2-Dispersions-Carbs-23

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Agenda ◼ FNH200- Updates ◼ Recap ◼ Lesson 2 ◼ Food Dispersions ◼ Major components ◼ Carbohydrates
Recap ◼ Course Information ◼ Food science definition ◼ Pioneers ◼ Food expenditure ◼ highest dollar value: the meat products. ◼ Food consumption ◼ Highest consumptions: Fruits and vegetables ◼ Canada Food System ◼ Apple processing ◼ Controlled Atmosphere ◼ Fruit leather ◼ Trends in food consumption
LESSON 2 CHEMICAL & PHYSICAL PROPERTIES OF FOOD
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Important Note Lesson 2 is the lengthiest module.
❖ foods are mixtures of chemicals ❖ Simple as sugar vs complex in milk or muscle foods ❖ interact to produce: sensory, chemical & physical characteristics and their behaviour under different conditions Opening remark
◼ compare and contrast food- colloidal dispersions; ◼ summarize the functional properties of carbohydrates, proteins and fats in foods; ◼ distinguish between caramelization and the Maillard browning reaction and state the importance of these reactions in food; ◼ explain the function of emulsifiers and stabilizers in emulsions; ◼ interpret the importance of water, pH, and minor constituents in quality and safety of foods ◼ outline the minor constituents of foods Lesson Objective
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Food/ Colloidal Dispersions Small particle systems (particles < 600 microns ) Particles of one substance are distributed ( dispersed phase ) in another substance (continuous phase) without dissolving
Foams ❖ Dispersions of gas in liquid/solid Cake frostings ◼ Air beaten into the white is the dispersed phase ◼ Egg white is the continuous phase Can you think of any other examples?
Dispersed phase Continuous phase Name of Dispersion Examples solid liquid Sol starches, proteins, some plant polysaccharides in water liquid solid gel starch paste, proteins, pectin (jams, jellies, tofu, gelatin) gas liquid foam whipped egg white and cake frostings gas solid solid foam meringue, ice cream, bread liquid liquid emulsion milk, mayonnaise, salad dressings liquid solid solid emulsion butter, margarine Table 2.1. Food Dispersions
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Internal = dispersed phase External = continuous phase Emulsions o / w emulsion ( liquid emulsion) oil in water e.g. milk, w / o emulsion water in oil e.g. margarine, butter ( solid emulsion) Mayonnaise (conventional-homemade) ( liquid emulsion)
Regular Mayonnaise Low fat Mayonnaise
Ingredients list Regular mayonnaise CANOLA OIL, WATER, LIQUID WHOLE EGG, VINEGAR, LIQUID YOLK, SALT, SUGAR, SPICES, CONCENTRATED LEMON JUICE AND CALCIUM DISODIUM EDTA (MAINTAINS FLAVOUR). Low Fat Mayonnaise WATER, CANOLA OIL, MODIFIED CORN & POTATO STARCH, LIQUID WHOLE EGG, SUGAR, SALT, VINEGAR, CONCENTRATED LEMON JUICE, SORBIC ACID (MAINTAINS QUALITY), SPICES, NATURAL COLOUR, NATURAL FLAVOUR, CALCIUM DISODIUM EDTA (MAINTAINS FLAVOUR) .
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Note: Low Fat Mayonnaise ❖ OIL phase dispersed in highest proportion… ❖ Remains as OIL in WATER (not W/O) ❖ Unstable ❖ Adding oil- Rate & order important! ❖ Other compounds required to compensate for reducing oil
Low fat Mayonnaise : the oil is dispersed in vinegar (water), with egg yolk as the emulsifier Egg yolk surrounds the oil droplets, the droplets are immobilized ( can ’ t flow as a liquid would ) Likewise, the water present in the vinegar cannot flow because immobilized oil droplets scattered through.
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Marshmallow time What dispersion(s) can you find This Photo by Unknown Author is licensed under CC BY-SA
Ingredients: Corn Syrup, Sugar, Dextrose, modified Corn Starch, water, Gelatine, Natural and Artificial Food flavour, Tetrasodium pyrophosphate This Photo by Unknown Author is licensed under CC BY-SA
GUIDING QUESTIONS • What is a food Dispersion? • Can you name all the discussed dispersions with examples? • What is an emulsion? • What is the difference between a gel and solid emulsion? • What is an emulsifier? • What ingredient acts as emulsifier in mayonnaise?
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CHEMICAL PROPERTIES OF FOOD SYSTEMS
Chemical Properties of food systems depend on the food components (macro and micro) Macro (major) components carbohydrates fat protein water Micro (minor) components organic acids pigments or colourants vitamins and minerals flavour constituents
Proximate Analysis Water Carbohydrate Protein Fat Ash ....
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Canadian Nutrient File https://food-nutrition.canada.ca/cnf-fce/index-eng.jsp
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Major components ( 1) Carbohydrates
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Resources Optional Reading Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Non- nutritive Sweeteners
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Carbohydrates ➢ Organic compounds ➢ Body ’ s main source of energy • Digestible carbohydrates provide 4 Cal/gram • Contribute ~ 50% of daily caloric intake, • recommended in the form of complex rather than simple ➢ Found mainly in foods from plant sources • Fruits, vegetables, grain products, legumes 40 This Photo by Unknown Author is licensed under CC BY-SA
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Carbohydrates ➢ Simple carbohydrates ( mono and disaccharides ) • e.g., table sugar • Sweetness determined by their molecular structure & interaction w/sensory receptors in the tongue ➢ Complex carbohydrates ( polysaccharides ) • e.g. starch, fibre (cellulose) 41
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Simple Carbohydrates (mono and disaccharides)
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Carbohydrates: Monosaccharides a) Monosaccharides • One molecule and not chemically bonded to other sugar molecules • “Simple sugars ”: non-scientific term of Monosaccharides • Glucose, fructose , galactose 43 Glucose Fructose Galactose C 6 H 12 O 6 Isomers
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Carbohydrates: Monosaccharides a) Monosaccharides Sweetness Index • sweetness of various sugars in comparison to sucrose • Note: Sweetness is not correlated to calories! 44
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Sugar Sweetness Index* sucrose 100 glucose (dextrose) 70 -80 fructose (levulose) 140 invert sugar 100 - 130 corn syrup (mixture of glucose, maltose and higher oligo- saccharides) 50 maltose 20 lactose 10 - 20 galactose 60 sorbitol 50 xylitol 100 high fructose corn syrups: 42% fructose 100 55% fructose 100+ 90% fructose 120 - 160
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Carbohydrates - Disaccharides b) Disaccharides • union of two monosaccharide molecules • most important disaccharides in food: • Sucrose (table sugar) • Lactose (milk sugar) • Maltose (malt sugar) • Split back by • enzymes • or boiling with dilute acids 46
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47 Carbohydrates: Disaccharides Sucrose • Sweetness: 100 s.i. • Made of glucose - fructose • Found in a variety of fruits, grasses and roots • Peaches, tangerines, pineapples: 6-9% • Mangoes: 12% • Commercial white sugar: > 99.5%
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48 Carbohydrates: Disaccharides- Sucrose …. • Sucrose hydrolyzed by acid or enzyme (invertase) Sucrose + water → glucose + fructose 1:1 ratio of glucose : fructose → Invert sugar • invert sugar is Sweeter (100 s.i) (70-80 s.i) (140 s.i) Sucrose + water → glucose + fructose (342 g) (18 g) (180 g) (180 g) (360 g)
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❖ invert sugar … substitutes part of the sucrose in candy making Hygroscopic = Affinity for moisture… prevents chewy candies from drying out (brittle) Carbohydrates (b) Disaccharides- Sucrose
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Nectar collected by honey bees ( sucrose ) hydrolyzed by invertase in the bee ’ s saliva : glucose and fructose ( 40:60 ratio ) Carbohydrates: Disaccharides- Sucrose …. ❖ invert sugar -Honey • contains glucose and fructose ( 40:60 ratio )
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Carbohydrates: Disaccharides Lactose • sweetness (10-20 s.i.) • galactose - glucose Cow's milk contains about 4-5%, Human milk contains 6-8% Fermented by lactic acid bacteria (e.g. yogurt, cheeses) → lactic acid (acidulant, preservative) 51
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❖ Lactose intolerance… Lactose free products Hydrolyzed by the enzyme lactase Filtration Carbohydrates (b) Disaccharides- Lactose
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Which one is sweeter and Why? Critical Thinking question: • lactose-free filtered or lactose-free hydrolyzed • Regular or Lactose Free (hydrolyzed) milk
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Regular vs Lactose free milk Regular milk with 2% fat Lactose free with 2% fat
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Sugar Sweetness Index* sucrose 100 glucose (dextrose) 70 -80 fructose (levulose) 140 invert sugar 100 - 130 corn syrup (mixture of glucose, maltose and higher oligo- saccharides) 50 maltose 20 lactose 10 - 20 galactose 60 sorbitol 50 xylitol 100 high fructose corn syrups: 42% fructose 100 55% fructose 100+ 90% fructose 120 - 160
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Carbohydrates: Disaccharides ❖ Maltose • (20 s.i.) • glucose – glucose • Formed from starch by enzymatic ( amylase ) or acid hydrolysis → 57
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Hydrolysis w/ enzyme maltase : glucose + glucose (sweet) Isomerization : HFS 90% (very sweet) Glucose isomerase High Fructose Syrup processing Starch Amylose(not sweet) Amylase or acid Maltose / malt sugar (slightly sweet)
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59 Sugar Sweetness Index* sucrose 100 glucose (dextrose) 70 -80 fructose (levulose) 140 invert sugar 100 - 130 corn syrup (mixture of glucose, maltose and higher oligo-saccharides) 50 maltose 20 lactose 10 - 20 galactose 60 sorbitol 50 xylitol 100 high fructose corn syrups: 42% fructose 100 55% fructose 100+ 90% fructose 120 - 160
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Guiding Questions Name mono and di-saccharides you learned in this course. What is an invert sugar? What are the sugars in Nectar and Honey? What is HFS and how is it made? Describe the role of enzymes. What are the functional properties of simple carbohydrates?
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61 Carbohydrates Functional properties of simple carbohydrates ➢ Sweetening power ➢ Crystallization ➢ Viscosity/mouthfeel ➢ Fermented by microorganisms ➢ Antimicrobial agents ➢ water retention ➢ Reactants in non-enzymatic browning
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Carbohydrates Functional properties of simple carbohydrates ➢ Sweetening power ◼ sweetness index (s.i.) ❖ Sweetness is not correlated to calories! ◼ eg. fructose and lactose both 4 Cal/gram yet fructose is 7X sweeter than lactose ◼ only need 1/7 th as much fructose for an equivalent sweetening power to lactose! → 1/7 th less caloric intake
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➢ Crystallization Sugars can exist in both soluble (as syrup) and crystalline states Crystallized from solution = e.g. table sugar (sucrose) from the sugar cane juice Carbohydrates Functional properties of simple carbohydrates
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Watch https://www.youtube.com/watch?v=VpOU0Fo7QfU
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➢ Body and mouthfeel ➢ Increase viscosity and thickness ➢ Fermented by microorganisms ➢ E.g. lactic acid bacteria – convert lactose to lactic acid. ➢ Antimicrobial Agents ➢ If used in high dose – e.g. jam ➢ Adsorb water and make it unavailable for microorganisms (Lesson 5) Carbohydrates Functional properties of simple carbohydrates
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➢ Reactants in non-enzymatic browning : 1. Caramelization heating sugar alone to high temp (200 C) Aroma compounds (caramel, butterscotch flavours) & brown pigments eg. caramel candies, toffees colour used in cola beverages is created by caramelizing sucrose Carbohydrates Functional properties of simple carbohydrates (110-203 C)
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➢ Reactants in non-enzymatic browning : 2. Maillard browning Reducing sugar + amino compounds reducing sugars contain a “ free ” OH on the position next to the O in the ring structure E.g. glucose, fructose, galactose, lactose sucrose is a non-reducing sugar e.g. proteins or amino acids but can be hydrolyzed to glucose and fructose by high temp or acid … Carbohydrates Functional properties of simple carbohydrates
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Products of Maillard browning reaction: Low molecular weight (Intermediate Compounds) ( aroma/flavours – both desirable and undesirable) High molecular weight polymers (melanoidins) ( brown-black pigments ) E.g. toast, roasted coffee, potato chips, bread Sunless tanning lotions too! Carbohydrates Functional properties of simple carbohydrates
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Watch https://www.youtube.com/watch?v=NtwwjRYNw9c
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➢ Affinity for moisture (hygroscopic) ➢ influence state of water in food systems ◼ Candies Sticky lollipops… Invert sugars [fructose, glucose] are very hygroscopic , • Attract water from the atmosphere Carbohydrates Functional properties of simple carbohydrates
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Carbohydrates Functional properties of simple carbohydrates Chocolates with cream centers Do you know the secret ?
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Carbohydrates Functional properties of simple carbohydrates ➢ Ripening… ➢ Invertase is added to the crystallized firm center ➢ Storage ➢ Enzyme slowly inverts sucrose = mixture of sucrose, fructose & glucose ➢ This mixture does not crystallize easily (vs. sucrose alone) = soft centers
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Critical Thinking Questions Compare and contrast Invert sugar and High Fructose syrup. Honey bees use invertase to convert Sucrose to Fructose and Glucose. Why the ratio of Glucose and Fructose in Honey is not 1:1? Compare and contrast Caramelization and Maillard browning. Compare and contrast Invert sugar and High Fructose corn syrup. How can sucrose get involved in both non enzymatic browning?
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Complex carbohydrates (polysaccharides)
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Carbohydrates: Polysaccharides Polysaccharides • High molecular weight polymers or long chains of monosaccharide units • E.g. cellulose, starch = polymers of glucose • Form part of cellular structure & firmness of tissues (e.g. cellulose, pectin, gums) • Energy reserve of animals & plants (e.g. Glycogen, starch) 75
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Sources: plants, seaweed, plant exudates, microbial products ⚫ Differ from simple sugars : ⚫ Usually insoluble in water & tasteless ⚫ Applications in food : thickening, suspending solids, stabilizers or gelling agents Carbohydrates: c) Polysaccharides
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⚫ Pectins ⚫ Starch ⚫ Cellulose, hemicellulose ⚫ Agar ⚫ Alginates ⚫ Gum arabic/acacia ⚫ Carrageenan ⚫ Xanthan gum 77 Carbohydrates: Polysaccharides… This Photo by Unknown Author is licensed under CC BY-SA This Photo by Unknown Author is licensed under CC BY This Photo by Unknown Author is licensed under CC BY-NC-ND
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Carbohydrates : Polysaccharides ❖ Pectins from plant tissues Used as gelling agents for jams and jellies Contribute to viscosity (resistance to flow) of ketchup and tomato paste Overall mouthfeel of foods Help maintain particles in suspension in orange juice and unclarified apple juice
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Carbohydrates: Polysaccharides ❖ Alginates Extracted from seaweed Suspending & thickening agents salad dressings, puddings, pie fillings, ice cream, sherbet and icings.
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Carbohydrates : Polysaccharides ❖ Carrageenan (Irish moss extract) Extracted from seaweed Suspending agent & stabilizer in dairy products cocoa particles suspended in chocolate milk Stabilizer in ice cream https://commons.wikimedia.org/wiki/File:Chondrus_crispus.jpg
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Carbohydrates : Polysaccharides ❖ Xanthan gum Extracted from bacteria ( Xanthomonas campestris ) first isolated from rotting cabbage used for the control of viscosity Used as suspending agent (salad dressings) Provide “ loaf structure ” in wheat-free bread
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Carbohydrates : Polysaccharides ❖ Gum Arabic ( gum acacia ) ➢ thickening agent - candies ➢ from the sap of certain trees ❖ Agar from seaweed and ❖ Guar gum from guar beans
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• Starch • Polymers of glucose (> 500 glucose molecules) • Linked by α -1,4 • Digestible 83 a 1-4 a 1- 4 1 4 1 4 Carbohydrates: Polysaccharides…
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Two parts of starch molecules : ❖ Amylose - the linear chains • moving close enough together to bond ( Hydrogen bonds ) • contribute to gel formation ❖ Amylopectin- Branched, side chains • bulky shape keeps them from bonding together • not contribute to gel formation • give viscosity to the cooked paste. 84 Amylose (linear) Amylopectin (branched) Carbohydrates: Polysaccharides- Starch
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◼ Starch granules contain both linear amylose and branched amylopectin ◼ normal corn starch has 1:3 amylose:amylopectin
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Guiding Questions ◼ What is an invert sugar? ◼ What is HFS and how is it made? Describe the role of enzymes. ◼ What are the functional properties of simple carbohydrates?
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❖ Starch… ◼ insoluble in cold water ….but ◼ “ gelatinization ” ◼ heating + water , ◼ starch granules swell and eventually burst ▪ starch molecules absorb water Carbohydrates c ) Polysaccharides- Starch
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Starch gelatinization… Raw starch + Heat Swollen starch + water When starch is heated in water , the bonds joining amylose + amylopectin are weakened This allows water molecules to “ move in ” and form H- bonds
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SEM from Oregon State University corn starch granules at 40 C corn starch granules at 70 C swelling, gelatinization corn starch granules at 85 C gelatinization complete
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Carbohydrates c ) Polysaccharides- Starch ❖ After gelatinization (i.e. upon cooling, cold storage): ❖ linear amylose chains orient back into crystalline zones (intermolecular H-bonding) ❖ form aggregates; syneresis (loss) of water ❖ “ retrogradation ” ◼ loss of water holding capacity, toughening of food, gritty texture ◼ eg. Stale bread, gritty starch puddings ◼ Accelerated by Refrigeration temperatures ◼ partially reversed by heating
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Cellulose ➢ Most abundant of all Carbohydrate polymers ➢ Plant cell wall material ➢ Linear chains of glucose units ➢ Linked by b - 1,4 ➢ Indigestible ➢ Part of dietary fiber component of foods 99 Carbohydrates: Polysaccharides This Photo by Unknown Author is licensed under CC BY-NC-ND
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Compare and contrast cellulose with starch.
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Note: Starch and Cellulose, both are chains of glucose units ▪ starch a - 1,4, 1 - 6 => digestible ▪ cellulose b - 1,4 => indigestible 101 Carbohydrates: Polysaccharides This Photo by Unknown Author is licensed under CC BY-NC-ND
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Carbohydrates Functional ” properties of Polysaccharides ❖ Stabilizers/Thickeners/viscosity promoter ❖ Keep compounds, mixtures or solutions from changing state. ❖ Act as thickening agents by increasing the viscosity of the continuous phase ❖ Gelling agents (form gels L/S) ❖ Fat replacers (lesson 3) 102
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Guiding Questions ◼ Name the polysaccharides discussed in this Lesson. ◼ What are the sources and specific functions of these polysaccharides ◼ Xanthan gum, Carrageenan, Alginates, Gum Arabic (Acacia), Guar gum ◼ What is gelatinization and how it is accelerated? ◼ What is retrogradation and how it is accelerated? ◼ What are the functional properties of polysaccharides? ◼ Compare and Contrast Cellulose and Starch.
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