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A snapshot of the summary - FPE 30306
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1 Food structures, building blocks and food properties
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1.1 Introduction to food structure
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What is a food structure?It is an objective feature of foods, namely the spatial organization of the building blocks present in foods.
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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 theorientation --> alignments (e.g. Meat) -
1.2 The building blocks for food structuring
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What are the 4 building blocks of food products?
- Water
- Fats
- Carbohydrates
- Proteins
- Water
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1.2.1 Water
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Does water have a higher melting and boiling point than other small molecules?Yes
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Is the heat capacity and heat of evaporation of water large or small?Large
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1.2.1.1 Fats and oils (lipids)
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What is the prime component of fats and oils?Triacylglycerols (TAGs)
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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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The following topics are covered in this summary
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biopolymers, concentration, glycerol
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viscosity, molecule, glassy
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crystallisation, viscosity, crystals
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component, thermodynamics, coacervation
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emulsions, membranes, interfacial
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concentrations, molecular, aggregation
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gluten, evaporation, tg
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polyphosphate, extruders, casein
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sucrose, edta, emulsifiers
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product, thickness, solidify
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extruder, carbohydrate, fluidized
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viscosity, crystals, diagram