FD SC 2140 Study Guide - Comprehensive Final Exam Guide - Acid, Protein, Milk

• School: Clemson University
• Department: Food Science
• Course: FD SC 2140
• Professor: Paul Dawson

Document Summary

Texturing ingredients and functionalities: polysaccharides carrageenan gums, modified starches methyl cellulose and carboxy methyl cellulose. Pectin gels: low methoxy pectin, high methoxy pectin. Gums are essentially chains of single sugar units (monosaccharides) Seaweed: arabic and tragacanth, agar, carrageenan, align. Carrageenan: there are three main commercial classes of carrageenan: Lambda: does not gel, used to thicken dairy products. Classify leaving agents 3 types: leavening agents produce co2, yeast fermentation. What type of starch do you need: these factors will determine the best starch. Parboiled/pregelatinized starch: when this starch is cooled, a rubbery gel is formed. Chapter 1 and food waste: the study of raw food materials and their behavior during processing, packaging storage and evaluation as consumable products, concerned with quality and safety aspects of food. Food technology: the application of food science to the selection, preservation, processing, packaging, distribution and use of safe, nutritious and wholesome food, application of food science. Food science: microbiology, chemistry, nutrition, engineering, physics, biology.