Summary FPE 30306

A snapshot of the summary - FPE 30306 Author: Wageningen University ISBN: 9990002019708

• 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?

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

  Large

• 1.2.1.1 Fats and oils (lipids)

• 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.