SCIE 1P51 Lecture Notes - Lecture 17: Aspartame, Amyl Acetate, Benzoyl Group
16 Sep 2016
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*known as sacrificial chemicals chemical is affected before the product is oxidized. Tocopherol vitamin e: fat solubale, label friendly antioxidant. Vitamin c ascorbic acid: friendly preservative, tends to cut down on/inhibit growth, used as post-carcus spray = stop browning on food; extending shelf life. Chemicals which react with any metal ions in food and create chelates or compounds with metal. Disodium edta: wrap itself around the metal. Citrus & natural oils: come out a very concentrated form so you only need a small amount, tend to be expensive. Yeast extracts: used for many years. Disodium guanylate & disodium inosinate: same thing, enhances what little flavor may be there, tends to be in a lot dried soups/noodles. Hvp hydrolysed vegetable protein: taking whatever vegetable & boiling it with acid = turning it into msg, adding the chemical to break up the protein that is in the vegetable.
