4. Food Chemistry I - Carbs Lipids Proteins

Monosaccharides

Simple carbohydrates made of a single sugar unit, such as glucose, fructose, and galactose.

Disaccharides

Carbohydrates composed of two monosaccharide molecules, examples include sucrose, maltose, and lactose.

Polysaccharides

Complex carbohydrates consisting of long chains of monosaccharides, such as starches and fibers.

Glycogen

A highly branched polysaccharide used by animals to store glucose for energy.

The Maillard Reaction

A non-enzymatic reaction between reducing sugars and amino acids that produces browning and flavor in cooked foods.

Hydrogenation

A chemical reaction that adds hydrogen to unsaturated fatty acids to produce saturated fats.

Emulsification

The process of stabilizing an emulsion, which is a mixture of oil and water.

Denaturation

The process by which proteins unfold and lose their functional properties due to heat, acid, or mechanical action.

Hydrolysis

The chemical breakdown of a compound due to reaction with water, often breaking proteins into amino acids.

Amino Acids

Organic compounds that serve as the building blocks of proteins, with 20 different types including 9 essential amino acids.

Fibers

Complex carbohydrates that are not fully digested by human enzymes and provide various health benefits.

Glycerides

Esters formed from glycerol and fatty acids, categorized as monoglycerides, diglycerides, and triglycerides.

Complex carbohydrates

Carbohydrates made up of multiple sugar units that include starches and fibers, playing essential roles in diet.

Triglycerides

The most common form of dietary fat consisting of glycerol and three fatty acids.

Intrinsic Flavor

The natural taste of fats, which contributes to the overall flavor of food.

Prebiotics

Substances that induce the growth or activity of beneficial microorganisms in the digestive system.

Foams

Dispersion of gas in a liquid, often stabilized by proteins, found in products like whipped creams and ice cream.

Gelation

The process of forming a gel from proteins, critical in products like marshmallows and gummies.

Hygroscopicity

The ability of sugars to attract and retain moisture, affecting food preservation and texture.