CHEM 181 Chapter Notes - Chapter 6: Sulfite, Ethylenediaminetetraacetic Acid, Asthma

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Mitchell Huot

Document Summary

Oxygen will react with food and cause problems: Fats: it will cause fats to go rancid. The citric acid acts as a chelating agent/sequesterant. Thus, we want something that will trap the metal so it doesn"t touch food. We want the citric acid to tie up the metal ion (to chelate it) When an apple is cut, the metal of the knife promotes the oxidation of some of the chemicals. The additive used to prevent browning and oxidation is called an antioxidant. Traps the metal ion that would normally react with the certain enzymes in food and cause the food to turn brown. The are different types of chelating agents/ sequesterants. Especially effective in tying up metal because it can tie it up from different directions. Salad bars were very popular at that time and a lot of sulphite was used to. Used in pre-cut french fries to prevent them from browning.