JOTHI.S.pptxmznznananannsjsjsnsnsjsjsnsnsnn

Jsjsjsnshs

1. chemistry in food and cooking BY JOTHI.S 23UCH005

2. SYNOPSIS Introduction The chemistry of taste Chemical composition of food Food Preservation Food additives Conclusion

3. Introduction Have you ever wondered why food tastes the way it does or How ingredients come together to create your favorite dishes ?

4. Well the answer lies in chemistry Chemistry is the secret ingredient that makes cooking so exciting and delicious Chemical reaction is happening all around us in the kitchen In this exploration of chemistry in food and cooking we will uncover the magic behind the flavor's, textures and transformations that makes our food special Lets dive into the wonderful world of food chemistry

5. Chemistry plays significant role in Food Science Food composition – chemical components helps in nutrition, value, flavor, shelf life Food preservation – Chemical reaction to prevent spoilage Flavor development – chemical reaction (Maillard browning and caramelization) contribute to flavor Food safety – helps in detecting contaminants ,pesticides and toxins ensuring safety Food additives – improve taste ,appearance and shelf life Food packaging – designing packaging that preserves freshness and prevents contamination Texture and Structure – chemical reaction influence texture and structure of food Nutritional analysis – Helps in analyzing nutritional content of food

6. Chemistry of taste The chemistry of taste involves interaction between food molecules and taste receptor on tongue. Tastes – sweet, salty, sour, bitter Sweet – Binding of sugars or artificial sweeteners to receptor on taste buds. Salty – Sodium ions (Na+) binding with sodium channels on taste cells Sour – Acidic compounds (Citric acid or acetic acid ) release H+ ions when dissolved in saliva . H+ ions bind with receptors Bitter – Alkaloid or other compounds like caffeine bind to taste receptor Umami – Savory taste when Amino acid glutamate found in food like meat, cheese and mushrooms binds to receptor.

7. Chemical components of food Carbohydrates, proteins, fats, vitamins, minerals and water play role in taste, structure and nutritional value. Taste Carbohydrate – Sugar and starch contribute sweetness Protein – Peptide and amino acids for savory and bitterness Fats – contribute to mouth feel of food Acids – sourness Salt- saltness Texture Carbohydrate – structure and thickness through crystallization Protein - structure and thickness through coagulation, denaturation and gelation Fats – Creaminess and smoothness Water – moistness, tenderness and juiciness of food Nutrition Carbohydrate – Source of energy ,Fiber Protein – building and repairing tissue Vitamins and minerals –metabolic process and growth Water – digestion, Transportation of nutrients

8. Food preservation Acidification Chemical reaction leads to increase in acidity Dissociation of acids Acid dissociate in water to release H+ ions e.g HCl -----(H+) + (Cl-) 2. Formation of Acidic Solution When CO2 dissolve in water form acidic solution through carbonic acid (H2CO3) e.g CO2 + H2O ------- (H2 CO3) Fermentation Glycolysis – Glucose converted to pyruvate through series of enzymatic reaction. C6H12O6 ------- 2C3H6O3 Alcohol Fermentation – Pyruvate converted to ethanol or alcohol and CO2 by enzyme pyruvate carboxylase 2C3H6O3 ------- 2C2H5OH +2CO2 Acidification, Heat processing (canning and pasteurization) ,Osmotic dehydration, Fermentation, Packaging, Dehydration

9. FOOD PACKAGING Oxygen Scavenging - Oxygen scavengers are incorporated into packaging material to remove oxygen within the package, thus reducing oxidation reaction that degrade food quality Antimicrobial agents – To inhibit microbial growth and extend shelf life of food products e.g chemical reaction between agents and microbial cell membrane Barrier coating – This prevent the diffusion of gases and moisture from the package food product Migration of additives – Plastic packaging materials contains plasticizers which migrate into food . Degradation of packaging material- degrade overtime due to exposure heat, light, moisture e.g Polyethylene bottles undergo hydrolysis in presence of water leads to release of ethylene glycol

10. Food Additives Chemistry play significant role in function and interaction of food additives which are added to improve safety, appearance, texture, flavor, and shelf life. Chemistry involved in various aspects of food additives PH adjustment – Acidulants and ph. regulators are food additives used to adjust the acidity or alkalinity of food which affect microbial growth, enzymatic activity Flavor enhancement – Flavor enhancers like monosodium glutamate and nucleotides interact with taste receptors Color stabilization – color additives ( anthocyanin and carotenoids) undergo complex chemical reaction result in vibrant colors Preservation Preservatives (sodium Benzoate) interact with microbial cells and enzymes through chemical reaction and inhibit their growth

11. CONCLUSION Chemistry is fundamental to every aspect of food and cooking From chemical reaction that transforms raw materials into flavorful dishes to interactions between additives and packaging materials that ensure safety and quality. Chemistry informs food preservation methods ,packaging technologies and regulatory standard that govern the food industry Chemistry provides foundation for continuous innovation and improvement in food sector. Chemistry enriches our culinary experiences and contribute enjoyment of people

12. THANK YOU