What is food chemistry? Food chemistry is the application of the actual science that goes into the production, development, and actual creation of the foods we frequently consume. In reality, much more thought as well as actual science goes into the food production and consumption that we as a society divulge in so regularly. It is up to the food chemists to design the most efficient and fastest way to make and preserve both the appeal as well as the nutrition of the food. With that being said, not only must the food meet the standards of the consumers, but the chemistry behind it must also be in line with the guidelines set up by organizations such as the FDA.
Perhaps the most important factor when looking into a food is it's chemical composition. For example, typical lipids include phospholipids, sterols, and vitamin D which because of their structures remain soluble in organic solvents but insoluble in water. A common lipid makeup of a fatty food contains an intricate mixture of many different molecules. A large part of these lipid makeups are usually a good amount of triacylglycercols which are literally the esters of three fatty acids bonded to a glycerol molecule. Variation in fatty foods are then caused by differences in chain length, degree of unsaturation, and position on the glycerol molecule(ACS). Another prominent factor when considering the different types of fats is that the unique profile of lipids present determines the exact nutritional as well as physiochemical properties. As the discussion of food fat and oils continues, it is important to distinguish that the difference between the two is that a “fat” is a lipid that is solid at room temperature whereas an “oil” is a lipid that is liquid at that same temperature.
Along with lipids, carbohydrates also have a very different chemical structure that contributes to their unique qualities. Carbohydrates exist in combinations of carbon, oxygen, and hydrogen which really...
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