Food Chemistry Options Report - many different areas must be understood such as oxidative rancidity and how a food begins to rot, Antioxidants and how they can prevent such behavior, and Stereochemistry in foods to allow for the identification and better

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IB Food Chemistry Options Report

        Food Chemistry is the study of chemical processes as well as the interactions between all of the biological and non-biological components of food (Fennema). It differs from biochemistry in the added components of vitamins, enzymes, and flavor studies. An important aspect in Food Chemistry is the need for the chemists to continuously design the fastest and most efficient way to make and preserve the food and their lasting appeals. With this being considered, many different areas must be understood such as oxidative rancidity and how a food begins to rot, Antioxidants and how they can prevent such behavior, and Stereochemistry in foods to allow for the identification and better understanding of the spatial arrangements in molecules.

        Oxidative Rancidity is the biochemical reaction undergone between oxygen molecules and the structure of foods that can lead to a damage in the natural structure in a way that can potentially change its’ odor, taste, and consumption (Neil). For example, Peroxidized fatty acids are the result of the oxidation and have been found to destroy both vitamins A and E in foods. One of the most common forms of Oxidative Rancidity is the way by which oxygen molecules react with fat structures. As this reaction occurs, longer chains of fatty acids are made to shorter ones because of the releases of hydroxide. Since these fats are typically less energized, an oxidation like this normally occurs with unsaturated fats since their one free radical makes them much easier to react with. It is important to realize the difference between oxidative rancidity and hydrolytic is the fact that oxidative rancidity is always caused by the reaction of oxygen molecules in the air with the fatty structures around

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them. It should also be known that hydrolytic rancidity most often occurs in dairy products whereas oxidative rancidity is more a problem for fatty acids as well as oil structures.

        A very important area right now in the food chemistry field is the creation of antioxidants which can be used to significantly slow down the development of rancidity in foods due to oxygen. The natural Antioxidants typically used include flavanoids, polyphenols, absorbic acid, and tocopherols (Neil). However, these natural Antioxidants tend to be much less effective as they do not last as long so artificial Antioxidants like butylated ...

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