IB Chemistry/Food Chemistry
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Food Chemistry Objectives
F1 Food Groups
- Distinguish between a food and a nutrient.
- Describe the chemical composition of lipids (fats and oils), carbohydrates and proteins.
F2 Fats and Oils
- Describe the difference in structure between saturated and unsaturated (mono-and poly-unsaturated) fatty acids.
- Predict the degree of crystallization (solidification) and melting point of fats and oils from their structure, and explain the relevance of this property in the home and industry.
- Deduce the stability of fats and oils from their structure.
- Describe the process of hydrogenation of unsaturated fats.
- Discuss the advantages of hydrogenating fats and oils.
F3 Shelf Life
- Explain the meaning of the term shelf life.
- Discuss the factors that affect the shelf life and quality of food.
- Describe the rancidity of fats.
- Compare the processes of hydrolytic and oxidative rancidity in lipids.
- Describe ways to minimize the rate of rancidity and prolong the shelf life of food.
- Describe the traditional methods used by different cultures to extend the shelf life of foods.
- Define the term antioxidant.
- List examples of common naturally occurring antioxidants and their sources.
- Compare the structure features of the major synthetic antioxidants in food.
- Discuss the advantages and disadvantages associated with natural and synthetic antioxidants.
- List some antioxidants found in the traditional foods of different cultures that may have health benefits.
[to be continued]