FOOD 2010 Lecture Notes - Lecture 4: Spectrophotometry, Pectin, Food Preservation

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

Document Summary

Unit 04: food chemistry addiives & composiional analysis. Used to maintain or improve quality of food. Use is highly regulated & controlled by law. Colour & lavour compounds, & texturizing agents play important roles in determining sensory characterisics. 1st addiive was smoke, used by early humans to preserve meats & ish. Romans used sulphites to preserve wines & salt to cure pork & ish. Addiives must be approved for use according to prescribed protocols outlined in food regulaions. Human safety & technological eicacy be demonstrated before addiives receive approval. All addiives must cost-efecively achieve their funcional objecives in order to jusify their use. Analysis of food composiion is a muli-million dollar industry within the food industry because: establishment of nutriional databases. Databases have been developed due to years of laboratory analyses on a wide assortment of foods. Used for nutriional analysis of products & for nutriional research purposes: ensure regulatory compliance.