GROUP 2

Leader:
MARIAFLOR SURINGA

Members:
ARAGON, JEAN GRACE
DELA CERNA, MHARMAN
DELIMA, JOE FRUNT
GUJELDE, JOSELITO
GURA, LYKA
 BASIC PHYSICAL AND
CHEMICAL PRINCIPLES
AFFECTING BEHAVIOUR OF
FOOD MATERIALS
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To familiarize students with the principles

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that influence food behavior.

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L C I S D O L A

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C O L L O I D S

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F R E T E T M O T A

S A T

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S T A T E O F M A T T E R 06

Correct! keep it up
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G E N R Y E

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E N E R G Y
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Check the answers

 LIST OF TOPIC

01 Energy of Food 04 Behavior of colloids

State of Matter 05 Types of Collodial System

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Effects of Particle Size 06 Emulsion

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ENERGY OF
FOOD
Prepared by: Mariaflor Suringa
 FOOD ENERGY
- energy released from
carbohydrates, fats, protein and
other organic substances.
NUTRIENTS OF FOOD
Carbohydrates
- are a type of macronutrient found in certain foods and
drinks.

Protein
- Meat, fish, seafood, eggs, dairy products, dry beans and
bean products are good sources of protein. Its major functions
include building, repairing and maintaining healthy body tissues.
Vitamins
- are organic substances that are generally classified as either fat
soluble or water soluble.

Minerals
- are those elements on the earth and in foods that our bodies
need to develop and function normally.

Fats
- Fats can be found in foods such as meat, fish, seafood, dairy
products, nuts, seeds and oils. Fats serve as an energy source. They
prevent heat loss in extreme cold weather and protect organs against
shock.
Water

- is defined as an essential nutrient because it is required in

amounts that exceed the body's ability to produce it.
 CALORIE VALUE

A calorie is a unit of measure of

energy. Very specifically, it is the
amount of energy that is
required to raise the
temperature of one mL, (which is
also one gram), of water by one
degree Celsius.
 CALORIES PER GRAM

CARBOHYDRATE 4
PROTEIN 4

FAT 9

ALCOHOL 7

0 1 2 3 4 5 6 7 8 9 10
 CALORIE FORMULA
PER SERVING

Grams of Carbohydrates x 4 calories

Grams of Fat x 9 calories
Grams of Protein x 4 calories

Total Net Calories

EXAMPLE

45 grams of carbohydrate x 4 calories = 180 calories

39 grams of fat x 9 calories = 351 calories
27 grams of protein x 4 calories = 108 calories

Total 639 calories

 PERCENTAGE ENERGY TOTAL INTAKE

calories from carbohydrate = 45 x 4 cal/g = 0.281 x 100

28.1%
639
calories from fat = 39 x 9 cal/g = 0.548 x 100
54.8%
639
calories from protein = 27 x 4 cal/g = 0.168 x 100 16.8%
639
COMPONENTS OF ENERGY
OUTPUT
❑ Basal Metabolism
BMR ( Basal Metabolic Rate)
❑ Physical Activity
❑ Metabolizing Food
 BASAL METABOLIC RATE
- is defined as the rate at which your body uses energy
when you are resting in order to keep vital functions
going such as breathing.

BMR FORMULA
 CALORIES AND ENERGY BALANCE

Calories IN = Calories OUT

MAINTAIN WEIGHT
Calories IN > Calories OUT
GAIN WEIGHT
Calories IN < Calories OUT
LOSE WEIGHT
ENERGY EXPENDITURE
- refers to the amount of energy an
individual uses to maintain essential
body functions (respiration, circulation,
digestion) and as a result of physical
activity.
CALORIES EXPENDITURE DEPENDS ON:

❑ Weight of Person
❑ Type of Activity
• Length of Activity

• Speed of Activity

• Metabolic Rate
 ENERGY BALANCE
is the relationship between “energy in”
(food calories taken into the body
through food and drink) and “energy
out” (calories being used in the body for
our daily energy requirements).
STATE OF
MATTER
Prepared by: Jean Grace Aragon
 SOLID
In foods, solid is any solid substance (as
opposed to liquid) that is used as a
source of nourishment.
 LIQUID
These include water, broth, some juices without pulp, and
plain gelatin. They may be colored, but they count as
clear liquids if you can see through them. Any foods that
are considered liquid or partly liquid at room
temperature are allowed.
 GAS
is caused by swallowing air and the breakdown of food in
your digestive tract.
 PHASE TRANSITION
is when a substance changes from a solid, liquid, or
gas state to a different state. Every element and
substance can transition from one phase to
another at a specific combination of temperature
and pressure.
There are six ways a substance can change
between these three phases;
Melting: The transition from the solid to the liquid phase
Freezing: The transition from the liquid phase to the solid
phase
Evaporating: The transition from the liquid phase to the gas
phase
Condensing:The transition from the gas phase to the liquid
phase
Sublimination: The transition from the solid phase to the gas
phase
Deposition: The transition from the gas phase to the solid
phase.
Oxidation
is defined as a process in which an electron is removed from a molecule during
a chemical reaction. In other words, during oxidation, there is a loss of
electrons. There is an opposite process of oxidation known as a reduction in
which there is a gain of electrons.

Phenols
Phenol (also called carbolic acid) is an aromatic organic compound with the
molecular formula C6H5OH. It is a white crystalline solid that is volatile.

Phenolase
The product of these oxidation reactions, collectively known as enzymatic
browning, is a dark pigment.
 REDUCTION
is the transfer of electrons between species in a chemical
reaction where there is a process of gaining electrons or a
decrease in the oxidation state by an element.
It's a technique that involves decreasing the volume of a
liquid by boiling rapidly to cause evaporation. As the
liquid evaporates, it thickens and intensifies in flavor.
 ENZYMATIC ACTION
An enzyme attracts substrates to its active site, catalyzes the
chemical reaction by which products are formed, and then
allows the products to dissociate (separate from the enzyme
surface). The combination formed by an enzyme and its
substrates is called the enzyme–substrate complex.
EXAMPLE
 EMULSIFICATION

is defined as a process where two unmixable solutions via

homogenization are converted to an emulsion which can be
single (oil in water, O/W, and water in oil, W/O) or double
emulsion (water in oil in water, W/O/W, and oil in water in oil,
O/W/O).
 GEL
is a semi-solid that can have properties ranging from soft and weak to
hard and tough. Gels are defined as a substantially
dilute cross-linked system, which exhibits no flow when in the
steady-state, although the liquid phase may still diffuse through this
system. A gel has been defined phenomenologically as a soft, solid
or solid-like material consisting of two or more components, one of
which is a liquid, present in substantial quantity.
 OSMOSIS
Osmosis will occur if a vessel is separated into two compartments by a semipermeable
membrane, both compartments are filled to the same level with a solvent, and solute is
added to one side. The level of the liquid on the side containing the solute will rise as
the solvent flows from the side of its higher concentration to the side of lower
concentration. If an external pressure is exerted on the side containing the solute, the
transfer of solvent can be stopped and even reversed (reverse osmosis). Two solutions
separated by a semipermeable membrane are said to be isotonic if no osmosis occurs.
If osmosis occurs, transfer of solvent is from the hypotonic solution to the hypertonic
solution, which has the higher osmotic pressure.
The minimum pressure necessary to stop solvent transfer is called the osmotic
pressure. Since the osmotic pressure is related to the concentration of solute particles,
there is a mathematical relationship between osmotic pressure, freezing-point
depression, and boiling-point elevation. Properties such as osmotic pressure, freezing
point, and boiling point, which depend on the number of particles present rather than
on their size or chemical nature, are called colligative properties.
 CRYSTALLIZATION
is the process by which a solid forms, where the atoms or
molecules are highly organized into a structure known as a
crystal. Some of the ways by which crystals form are
precipitating from a solution, freezing, or more rarely
deposition directly from a gas.
 SOLUBILITY
is the property of a solid, liquid or gaseous chemical substance
called solute to dissolve in a solid, liquid or gaseous solvent.
Solubility is the amount of protein in a sample that dissolves
into solution. Proteins recommended as food additives can
be partly or completely soluble or completely insoluble in
water
 EFFECTS OF
PARTICLE SIZE
Prepared by: Mharman Dela Cerna
PARTICLE SIZE
Particle size affects reactivity, solubility, and flowability of
ingredients and the texture, mouthfeel, and processing of
products. Particle size analysis has been applied to a
wide variety of ingredients and products, including
coffee, sugar, salt, flour, chocolate, milk powder, spices,
and flavors.
How does particle
sizzzzzzzzzzzzzzzzzzzzze affect food?
The smaller the particles, the more intense the flavors.
Remember surface area? The greater the surface area,
the greater the intensity of the flavor. Here’s an
example: Powdered sugar.
Why size reduction is important in food
industry?
Particle size reduction is used to reduce grain to a desired
size for various filler applications, and support the
distribution of the end product by: exposing a greater
surface area for digestion; improving the ease of
handling certain ingredients; improving the mixing
characteristics of certain ingredients
 How do you reduce particle size?

One method for particle size reduction is the use of

Microfluidizers which expose the material to consistent
shear levels using a unique fixed-geometry interaction
chamber. As depicted above, product is input into a
reservoir which supports high solid content.
EXAMPLE
BEHAVIOR OF
COLLOIDS
Prepared by: Joe Frunt Delima
COLLOIDS
Is a substance microscopically dispersed throughout
another substance.
The word colloid comes from a Greek word ‘kolla’ which
means glue thus colloidal particles are glue like
substances.ance

Have you ever wonder How clouds made of?

Clouds – a mixture of two phases of matter

 □ Particles Move rapidly And collide with or bump each
other

□ These motion of particles can only be seen By the use of

microscope
 TWO DIFFERENT MIXTURES
Homogeneous – Have the same appearance and composition.
Heterogeneous –Have no uniform composition and appearance.
TYNDALL EFFECT
TynDall effect, also Called as TynDall phenomenon
Scattering of a beam of light By a medium small
containing suspended Particles –e .g Smoke or dust in a
room Which makes visible a light beam entering a
window.
How do colloid affects our food?
Food colloids give structure, texture, and mouth-feel to
many different food products; for example, jam, ice
cream, mayonnaise, etc. Food colloid contains
hydrocolloid that provides thickening, gelling, emulsifying,
and stabilizing properties in food products
 TYPES OF
COLLOIDAL SYSTEM
Prepared by: Joselito Gujelde
A colloid system is a type of mixture in which
one part is dispersed constantly throughout
another. Colloid systems are usually formed
when one part is dispersed through another,
but does not combine to form a solution.
2 PHASES OF COLLOIDS
□ DISPERSED PHASE
- is the component present in small
proportion and is just like a solute in
solution.  Thus in the colloidal solution of
silver in water, silver is the dispersed
phase.
□ DISPERSION MEDIUM
is component present in excess and is just like
a solvent in solution. Thus in the colloidal solution
of silver in water, the dispersion medium is water.
Dispherse Phase Dispersion medium system examples

solid solid sol Rice and beans,

solid liquid sol Raw custard,
solid gas foam Marshmallow,
liquid liquid emulsion Mayonaise,milk,
liquid solid gel Jams, jelly, maja
blanca
liquid gas emulsion Ice cream,
gas gas foam icing
gas solid Solid foam bread, cake, ice
cream
gas liquid foam Beat egg
white/whisked egg,
whipped cream
 5 TYPES OF COLLOIDS
□ SOL
is a colloid made out of solid particles in a
continuous liquid medium.

□ AEROSOL
is a suspension of fine solid particles or liquid droplets
in air or another gas. Aerosols can be natural or
anthropogenic. Examples of natural aerosols are fog or
mist, dust, forest exudates, and geyser steam
□ EMULSION
is a mixture of two or more liquids that are normally
immiscible owing to liquid-liquid phase separation.
Emulsions are part of a more general class of two-phase
systems of matter called colloids.

□ FOAM
is an object formed by trapping pockets of gas in a
liquid or solid. A bath sponge and the head on a glass of
beer are examples of foams. In most foams, the volume of
gas is large, 
□ GEL

is a semi-solid that can have properties

ranging from soft and weak to hard and tough.
EMULSION
Prepared by: Lyka Gura
 EMULSION
is a mixture of two or more liquids that
are normally immiscible owing to
liquid-liquid phase separation.
 EMULSIFIERS
a substance that stabilizes an emulsion, in
particular a food additive used to
stabilize processed foods.
MAKING AN EMULSION
Emulsification involves making small droplets and
having them adequately coated with the
appropriate emulsifier.
EQUIPMENTS OF
EMULSION
 In general, emulsification
equipment delivers high
shear to the dispersed phase
to form small droplets
 MEAT EMULSION
- is a two-phase system, with the dispersed phase
consisting of either solid or liquid fat particles
and the continuous phase being the water
containing salts and dissolved, gelled and
suspended proteins. Thus they can be classified
as oil-in-water emulsion.
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 * Speaking of density, at constant volume, when the
particle size increases, density decreases. This is
because larger particles have lesser specific surface,
which implies less friction. Hence the particles flow more
easily and the powder becomes more compact on
tapping. Thus tapped density increases.

* Beneficial and useful facts about COLLOIDS

 In cosmetics, decorations or artistic works.
 As medicine such as ointment and cream.
 In cooking, baking and dressing salads.
 In school and farming such as insecticide, glue and
ink.
 *The term colloid itself was introduced in 1861 by the British
physical chemist Thomas Graham (1805–1869) to distinguish
glue-like materials that would not pass through a parchment
filter from the majority of substances that in solution would
pass through filters with ease.

*Apple gives you more energy than coffee, because apples

contain no caffeine but instead have about 13 grams of
natural sugar. These sugars provoke a similar response to
caffeine because vitamins from the apple are released
slowly throughout the body, making you feel more awake.
Unlike caffeine, there are no jolts, mood swings, anxiety,
jitters or the dreaded crash.
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