Summary: Fpe 30306 | 9990002019708 | Wageningen University

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Read the summary and the most important questions on FPE 30306 | 9990002019708 | Wageningen University

  • 1 Food structures, building blocks and food properties

  • 1.1 Introduction to food structure

  • What is a food structure?

    It is an objective feature of foods, namely the spatial organization of the building blocks present in foods.
  • Where are the macro- and microstructure mainly influenced by?

    The macrostructure by the processing conditions.
    The microstructure by the ingredients.
  • What is the difference between an isotropic and anisotropic structure?

    Isotropic --> structures have equal properties in all directions (e.g. Cheese)
    Anisotropic --> structures have different properties that depend on the orientation --> alignments (e.g. Meat)
  • 1.2 The building blocks for food structuring

  • What are the 4 building blocks of food products?

    1. Water
    2. Fats
    3. Carbohydrates
    4. Proteins
  • 1.2.1 Water

  • Does water have a higher melting and boiling point than other small molecules?

  • Is the heat capacity and heat of evaporation of water large or small?

  • Fats and oils (lipids)

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  • What is the prime component of fats and oils?

    Triacylglycerols (TAGs)
  • What is the melting point of fat dependent on?

    Chain length and saturation.
    Longer chains that are fully saturated --> high boiling point
    Unsaturated groups --> lower boiling point
  • Fat is never a single ingredient T/F

    True, fat present in food products is not well-defined, but consists of many different fat components.
  • What is a unique property of fats?

    It can form crystals. It makes the product behave as a solid and has an increased melting point.

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