NU FS100 Lecture Notes - Lecture 2: High Fructose Corn Syrup, Corn Starch, Maillard Reaction
30 Jan 2017
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Document Summary
The properties of food influence the characteristics of food products. Foods contain complex organic molecules (c, h, n, o) Nutrients are naturally occurring substances contained in food. Formed as ring structures then into chains. Monosaccharides 5 to 6 carbon long chains or rings e. g. glucose, fructose, galactose. Disaccharides 2x monosaccharides e. g. sucrose - glucose and fructose lactose glucose and galactose maltose glucose and glucose. Thick liquid sweetener made from corn starch. Cheaper and easier to handle than glucose: sugar substitutes, aspartame (originally for diet beverages) 180x sweeter than sugar protein based: sucralose aka splenda. Similar structure to sugar but not digested (no kcal: stevia. Must be broken down into amino acids to be absorbed. Shape and function are determined by the sequence of amino acids. Small changes can change the protein molecule e. g. coagulate. Note: consumption of protein is important because they play the main role in all body functions e. g. enzymes.
