Basics of Food Chemistry

Chemicals are necessary building components for everything on the planet. All living things, including humans, animals, and plants, are made up of chemicals. Chemical compounds are present in all foods. Chemicals in food are mostly innocuous and frequently good – for example, carbs, protein, fat, and fibre are all made up of chemical compounds. Many of these occur naturally and contribute to a well-balanced diet as well as our dining experience.

Chemicals, on the other hand, can have a wide range of toxicological qualities, some of which may induce adverse consequences in people and animals. Unless we are exposed to them for an extended period of time and at high quantities, they are usually not dangerous. Scientists contribute to the prevention of these negative consequences by determining safe levels.

This scientific advice is used by decision-makers who want to minimise the presence of chemicals in the food chain or regulate their usage in food.

What is Food Chemistry?

Food chemistry is the study of the chemical processes and interactions of foods’ biological and nonbiological components. It is related to biochemistry in that it is concerned with food components such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals. Furthermore, it entails the research and development of food additives that can be used to protect food quality or to alter its colour, flavour, and taste. As a result, it is inextricably tied to food processing and preparation processes. However, there is a continuing controversy concerning the health implications of a number of food additives.

Components of Food

1. Water

Water is a key component of practically every food we consume. However, water also serves as a breeding ground for bacteria, which leads to food degradation. Thus, monitoring the quantity of water in a food item may be used to calculate an object’s shell life.

Water is essential. Water accounts for almost 70% of our body weight. It aids the body in a variety of activities. It is a method of moving chemicals inside the body. It aids in the maintenance of a stable body temperature. Water promotes the digestion of meals and the elimination of waste materials from the body. Every day, our bodies require 2-3 litres of water.

Water content in food as a percentage:

• 50 percent in meat

• 75 percent of the eggs.

• 92 percent in watermelon

• 95 percent in lettuce

• 96 percent in cucumber

2. Lipid

The word lipid refers to a wide variety of molecules and, to some degree, is a catch-all for generally water-insoluble (nonpolar) biological substances. Waxes, fatty acids, fatty-acid derived phospholipids, sphingolipids, glycolipids, and terpenoids such as retinoids and steroids are examples of lipids. Some lipids are aliphatic linear molecules, whereas others contain ring structures. Some are fragrant. Some are so soft that are also pliable, while others are so hard.

In addition to being mostly nonpolar, most lipids exhibit some polar properties. In other words, the majority of a lipid molecule’s structure is nonpolar or hydrophobic, which means it does not interact well with polar solvents like water. Another component of the molecular structure is polar or hydrophilic, and it preferentially interacts with polar solvents such as water.

Lipids are found in food in the oils of cereals such as maize and soybean, as well as in meat, milk, and dairy products. They also serve as vitamin carriers.

3.  Vitamins

Vitamins are neither body-building or energy-giving foods, yet they are critical for our bodies’ optimal functioning. They are only needed in trace amounts by the organism. Vitamins are plentiful in green leafy vegetables, fruits, milk, eggs, and cheese.

Proteins, which account for more than half of the dry weight of an ordinary live cell, are very complicated macromolecules. They are essential to the structure and function of cells. Protein molecules are primarily composed of carbon, hydrogen, oxygen, and a trace of sulphur, but they may also contain iron, copper, phosphorus, or zinc.

Proteins are necessary for development and survival in meals, however the amount of protein required by an individual varies depending on age and physiology (such as during pregnancy). Proteins are typically present in foods such as peanuts, pork, chicken, and seafood.

4. Carbohydrates 

These are the most frequent energy-producing chemicals. Carbohydrate-rich foods include potato, sweet potato, bread, rice, wheat, honey, regular sugar, jaggery (gur), and milk.

Carbohydrates are abundant in most processed meals, including pizza, burgers, jams, jellies, and noodles.

Applications of Food Chemistry

We can learn a lot about the foods we consume thanks to food chemistry. 

• Here are a few examples of how food scientists may employ food chemistry:

• Recognize the nutritional worth of food. Is eating apples, for example, a healthy food?

• To create new foods such as snacks, yoghurt, gum, ice cream, cereal, soft drinks, juices, and others.

• To establish how long food may be stored before spoiling. How long, for example, will a loaf of bread last?

• To investigate how various dietary molecules interact with one another. for example, what occurs when  you combine oil and vinegar?

Conclusion 

Food chemistry is the study of the chemical processes and interactions of foods’ biological and non-biological components. Chemicals in food are largely harmless and frequently beneficial; for example, carbohydrates, protein, fat, and fibre are all chemical components. Decision-makers who aim to reduce the presence of chemicals in the food chain or control their use in food utilise this scientific information. Water aids in the digestion of food and the disposal of waste from the body. Lipids may be found in foods such as grain oils like maize and soybean, as well as meat, milk, and dairy products. They are required for cell structure and function.