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Culinary Chemistry
Culinary Chemistry
general, the terms "culinary artist" and "culinarian" are also used. Table
Culinary chemistry also referred to as Food Chemistry: As the name implies, food
chemistry is the branch of chemistry that deals with the chemistry behind the
biochemical nature of food, their properties and how they are processed in the
and more. In food chemistry, we learn how different processing techniques affect a
certain type of food and also for ways to enhance the quality of food.Some
chemicals are added to food for a variety of technical reasons, including to make
Food additives
Food enzymes
Food flavourings
Nutrient sources
Food supplements
Botanicals
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the
works of J. G. Wallerius, Humphry Davy, and others. For example, Davy published Elements of
Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United
Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
Earlier work included that by Carl Wilhelm Scheele who isolated malic acid from apples in 1785.
Some of the findings of Liebig on food chemistry were translated and published by EbenHorsford in
In 1874 the Society of Public Analysts was formed, with the aim of applying analytical methods to the
benefit of the public.[4] Its early experiments were based on bread, milk and wine.
It was also out of concern for the quality of the food supply, mainly food adulteration and
contamination issues that would first stem from intentional contamination to later with chemical food
additives by the 1950s. The development of colleges and universities worldwide, most notably in the
United States, would expand food chemistry as well with research of the dietary substances, most
notably the Single-grain experiment during 1907-11. Additional research by Harvey W. Wiley at
the United States Department of Agriculture during the late 19th century would play a key factor in
the creation of the United States Food and Drug Administration in 1906. The American Chemical
Society would establish their Agricultural and Food Chemistry Division in 1908 while the Institute of
Food chemistry concepts are often drawn from rheology, theories of transport
interactions, nucleation, glass transitions and freezing/disordered or noncrystalline solids, and thus
A major component of food is water, which can encompass anywhere from 50% in meat products to
95% in lettuce, cabbage, and tomato products. It is also an excellent place for bacterial growth and
food spoilage if it is not properly processed. One way this is measured in food is by water
activity which is very important in the shelf life of many foods during processing. One of the keys
to food preservation in most instances is reduce the amount of water or alter the water's
and refrigeration[7][8][9][10] This field encompasses the "physiochemical principles of the reactions and
conversions that occur during the manufacture, handling, and storage of foods".[11] .
Carbohydrates
Comprising 75% of the biological world and 80% of all food intake for human consumption, the most
common known human carbohydrate is Sucrose[citation needed]. The simplest version of a carbohydrate is
a monosaccharide which contains carbon, hydrogen, and oxygen in a 1:2:1 ratio under a general
is fructose. When combined in the way that the image to the right depicts, sucrose, one of the more
Lipids
The term lipid comprises a diverse range of molecules and to some extent is a catchall for relatively
acids (including essential fatty acids), fatty-acid derived phospholipids, sphingolipids, glycolipids and
terpenoids, such as retinoids and steroids. Some lipids are linear aliphatic molecules, while others
have ring structures. Some are aromatic, while others are not. Some are flexible, while others are
rigid.
Most lipids have some polar character in addition to being largely nonpolar. Generally, the bulk of
their structure is nonpolar or hydrophobic ("water-fearing"), meaning that it does not interact well with
polar solvents like water. Another part of their structure is polar or hydrophilic ("water-loving") and
will tend to associate with polar solvents like water. This makes them amphiphilic molecules (having
both hydrophobic and hydrophilic portions). In the case of cholesterol, the polar group is a mere -OH
(hydroxyl or alcohol).
Lipids in food include the oils of such grains as corn, soybean, from animal fats, and are parts of
many foods such as milk, cheese, and meat. They also act as vitamin carriers.
Food proteins
Proteins compose over 50% of the dry weight of an average living cell[citation needed][clarification needed] and are
very complex macromolecules. They also play a fundamental role in the structure and function of
cells.[12] Consisting mainly of carbon, nitrogen, hydrogen, oxygen, and some sulfur, they also may
person's age and physiology (e.g., pregnancy). Protein is commonly obtained from animal
sources: eggs, milk, and meat. Nuts, grains and legumes provide vegetable sources of protein,
and protein combining of vegetable sources is used to achieve complete protein nutritional quotas
from vegetables.
Enzymes
Enzymes are biochemical catalysts used in converting processes from one substance to another.
They are also involved in reducing the amount of time and energy required to complete a chemical
process. Many aspects of the food industry use catalysts, including baking, brewing, dairy, and fruit
Vitamins
Vitamins are nutrients required in small amounts for essential metabolic reactions in the body. These
are broken down in nutrition as either water-soluble (Vitamin C) or fat-soluble (Vitamin E). An
adequate supply of vitamins can prevent diseases such as beriberi, anemia, and scurvy while an
Minerals
Dietary minerals in foods are large and diverse with many required to function while other trace
elements can be hazardous if consumed in excessive amounts. Bulk minerals with a Reference
Daily Intake (RDI, formerly Recommended Daily Allowance (RDA)) of more than 200 mg/day
are calcium, magnesium, and potassium while important trace minerals (RDI less than 200 mg/day)
are copper, iron, and zinc. These are found in many foods, but can also be taken in dietary
supplements.
Colour
Food colouring is added to change the colour of any food substance. It is mainly for sensory analysis
purposes. It can be used to simulate the natural colour of a product as perceived by the customer,
such as red dye (like FD&C Red No.40 Allura Red AC) to ketchup or to add unnatural colours to a
product like Kellogg's Froot Loops. Caramel is a natural food dye; the industrial form, caramel
colouring, is the most widely used food colouring and is found in foods from soft drinks to soya
Flavours
Flavour in food is important in how food smells and tastes to the consumer, especially in sensory
analysis. Some of these products occur naturally like salt and sugar, but flavour chemists (called a
"flavourist") develop many of these flavours for food products. Such artificial flavours include methyl
salicylate which creates the wintergreen odor and lactic acid which gives milk a tart taste.
Food additives
Food additives are substances added to food for preserving flavours, or improving taste or
an emulsifier for emulsion mixtures like mayonnaise. These are generally listed by "E number" in
the European Union or GRAS ("generally recognized as safe") by the United States Food and Drug
Administration.
substances can play an important role in food production and preservation. Food
additives can, for example, prolong the shelf life of foods; others, such as colours,
can make food more attractive. Flavourings are used to make food tastier. Food
Food packaging materials and containers such as bottles, cups and plates, used to
improve food handling and transport, can contain chemical substances such as
plastic, elements of which can migrate into food. Other chemicals can be used to
treatment.
Some plants and fungi naturally produce toxins that can contaminate crops and be
a concern for human and animal health. People can also be exposed to both
levels in the environment, e.g. in soil, water and the atmosphere. Examples
include industrial pollutants such as dioxins and PCBs. A variety of metals can be
Food as Chemicals
form a new recipe. Food scientists think of cooking in terms of the combination of
food chemicals and the reactions they undergo to form a new food product. Our
food is made up of chemicals. Proteins, carbohydrates, and fats are particular types
of molecules and amino acids that combine in predictable ways to make up a food.
Food scientists work with food chemistry to develop new ways to use and
combine ingredients. They study the chemistry of the food to determine the
properties of each food component and how it functions in the final food product.
Working with natural and artificial ingredients, they develop stabilizers, flavorings,
and new ways to combine and present foods. Food scientists spend a lot of time on
research. They study the chemical properties of the food components, how they
combine and deteriorate, how to improve their nutrition, flavor, and storage
Food scientists spend a lot of time on research. They study the chemical properties
of the food components, how they combine and deteriorate, how to improve their
One branch of food science that involves a lot of analytical chemistry is the
area of flavoring. Food scientists study the molecules responsible for flavor. They
conduct chemical analysis of flavors and study the chemistry of altering and
combining flavors to create new flavor profiles. Food scientists who work in the
Applications Chemistry
the quality and stability of the food. They study the use of chemical flavors,
improve existing food products and develop new ones. Current emphasis on low
fat and low calorie products has prompted food scientists to study the chemistry of
improving foods in this area and developing new foods to fill the demand for these
products.
Process Chemistry
determine the best way to manufacture the food. Baking one cake is a much
different process than baking thousands. Formulations for ingredients may not be
scaled up exactly to form the new large scale recipe. Process chemistry is used to
the properties of food components and determine how they interact. Applications
chemistry is used to develop new ingredients and improve existing ones. Process
products.
There are certain food technologies which we experience in our daily lives which
we do not know are the results of innovations in food chemistry. Some examples
are:
ailments, but with the help of food chemistry, chemists are coming up with
substitutes which offer the same taste without the bad effects.
1. Water
Water is a major component of almost every type of food we eat. But water also
provides a place for bacterial growth which leads to food spoilage. Thus measuring
the amount of water in a food item can be used to measure the shell life of an
object.
• Refrigeration\Freezing
• Dehydration
• Meat – 50%
• Eggs – 75%
• Watermelon – 92%
• Lettuce – 95%
• Cucumber – 96%
2. Carbohydrates
most organisms. They are also known as saccharides. They are found in white
• Monosaccharides
• Disaccharides
• Polysaccharides
3. Lipids
• Storing energy
• Signalling
• As structural components of cell membranes
Types of lipids
• Fatty acids
• Glycerolipids
• Glycerophospholipids
• Sphingolipids
• Sterol lipids
• Prenol lipids
• Saccharolipids
• Polyketides
4. Proteins
Proteins play a fundamental role in the structure and functioning of a cell. Proteins
in food are important for the survival and growth of a human being. They are
essential building blocks of human tissue and in extreme cases serve as a fuel
• Meat
• Milk
• Eggs
5. Vitamins
reactions in the body. These are broken down in nutrition as either water-soluble
6. Minerals
Dietary minerals in foods are large and diverse with many required to function
Bulk minerals with a Reference Daily Intake (RDI, formerly Recommended Daily
and potassium while important trace minerals (RDI less than 200 mg/day) are
copper, iron, and zinc. These are found in many foods, but can also be taken in
dietary supplements.1
“Food Chemistry was propped up by the concern for Food Safety and
Quality during World War I and II. Feeding an army on the battlefield is a
logistical challenge, and one that has inspired a variety of ingenious solutions over
the last five millennia. Faced with the challenge of feeding millions of men,
scattered across the globe, the U.S. Army invested its resources into the
development of lighter, longer-lasting rations, either in the army’s own R&D labs
The United States military employed more than 16 million Americans during a four
year period in World War II. Part of the strategy of winning the war was keeping
these troops properly nourished and safe from food borne illness at a low cost. The
with in canning and preserving meats. Sodium Nitrates/Nitrites are used to keep us
Fast forward to today food chemistry is the genesis of every bizarre and eccentric
product you see on the supermarket shelves from Fruit Loops to Twinkies to the
Fast forward to the future, food chemistry will play a vital role in maintaining an
putR&D into sustainable cultured meat. This is muscles of livestock grown in labs
without the cost of raising the animal itself. Billionaire investors like Bill Gates see
2019
Any cooking you do involves chemistry. The use of heat, cold, and cutting changes
the composition of foods. Even simply slicing an apple sets off chemical reactions
that change the color of the apple's flesh. If you heat up sugar to turn it into syrup,
If you add corn syrup to sugar because the corn syrup provides molecules that help
form the final product of caramel, you're using a chemical reaction. You already
know a bunch of these processes by heart, even if you can't name them, just
Once you start learning how these specific processes work, you can use them to
your advantage, creating effects in food that make plain dishes look fantastic. If
you know that sugar browns in heat, you know that adding a sprinkle of sugar to
the top of a product will give the final cooked product a nice caramelized look. If
you change a cooking method, you will be able to tell if the final product is fine
dough caramelizes, but if you bake the cookies in a car (seriously), the
caramelizing doesn't happen, and the cookies look unbaked. But if you're expecting
that, you'll know that the looks are not a problem as long as the cookies show other
signs of being done. You won't keep trying to brown the cookies because you're
Knowing chemistry in food is also helpful when creating copycat dishes for people
with special dietary requirements. If you're cooking for someone who can't have
eggs, you'll know that you need to find a substitute binder for the recipe, for
example.
Molecular Gastronomy
Learning more about chemical processes in food and how one substance might
affect another helps you if you're interested in cooking in the field of molecular
gastronomy. This is a field that is dedicated to playing around with the chemical
properties of food. The more aware you are of what can be done chemically, the
Chemistry and food also comes into play when you're trying to verify old cooking
legends and advice. For example, if you know how pasta absorbs water, you'll
know that you don't have to use tons of water to cook a little pasta. That's a very
simple example, but it shows you how you can cut experimentation and cooking
time if you already know the basic chemical reactions behind what's happening
Summarically, we can say that the importance of culinary skills or acts is not
too far from chemistry. The father of culinary acts is Auguste Escoffier. Escoffier
was the father of modern French cuisine and is universally recognized as the finest
1. Fennema, O.R., Ed. (1985). Food Chemistry - Second Edition, Revised and
3. Potter, N.N. and J.H. Hotchkiss. (1995). Food Science, Fifth Edition. New
4. U.S. Food and Drug Administration. (1993). Everything Added to Food in the
United States. Boca Raton, Florida: C.K. Smoley (c/o CRC press, Inc.).
Foods. IFT Basic Symposium Series, Marcel Dekker, Inc.:New York, 793
pages