FOOD 2010 Lecture Notes - Lecture 4: Dietary Supplement, Ames Test, Vapor Pressure

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Is a product that is intended to supplement the diet that bears or contains one or more of the following dietary ingredients: a mineral, vitamin, herb, amino acid, Intended for ingestion in pill capsule tablet or liquid form. Not represented for use a conventional food or as the sole item of a meal or diet. Includes products such as an approved new drug certified antibiotic or licensed biologic that was marketed as a dietary supplement or food before approval or license. Functional properties: are the physical and chemical properties of food molecules that affect their behaviour in foods during formulation, processing and storage. This includes sensory and mechanical properties of foods, such as flavour, texture, effects on water and on the physical condition of the final product. The dipolar nature of water affects its physical characteristics like boiling point, feezing point, and vapour pressure. Solubility: molecules can form hydrogen bonds with water means they can be dissolved or dispersed.