Lesson 2-fats-water-23-1

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Oct 30, 2023

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Agenda FNH 200 news ◦ Quiz 1 ◦ Assignment groups ◦ Assignment 1 Recap Lesson 2- Fats and oils
Recap- Lesson 1 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
Recap-Carbohydrates ◦ Simple carbohydrates ◦ Functional Properties ➢ Sweetening power ➢ Reactants in non-enzymatic browning ➢ Caramelization ( toffee ), Maillard ➢ Crystallization ➢ Hard candies ➢ Viscosity/mouthfeel ➢ Fermented by microorganisms ➢ Antimicrobial agents ➢ Humectancy (water retention)- Hygroscopic ➢ Creamy centred chocolate
Recap Polysaccharides ⚫ Pectins ⚫ Agar ⚫ Alginates ⚫ Gum arabic/acacia ⚫ Carrageenan ⚫ Xanthan gum ⚫ Starch ⚫ Cellulose, hemicellulose
Recap Starch ◦ Polymer of glucose with a -1,4 ◦ Made of amylose and amylopectin ◦ Gel formation vs Viscosity ◦ Gelatinization and Retrogradation ◦ Cellulose ◦ Polymer of glucose with b - 1,4 ◦ indigestible ◦ Part of dietary fiber
MAJOR COMPONENTS FATS AND OILS
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