IB Chemistry/Food Chemistry

Food Chemistry Objectives F1 Food Groups Distinguish between a food and a nutrient. Describe the chemical composition of lipids (fats and oils), carbohydrates and proteins. F2 Fats and Oils Describe the difference in structure between saturated and unsaturated (mono-and poly-unsaturated) fatty acids. Predict the degree of crystallization (solidification) and melting point of fats and oils from their structure, and explain the relevance of this property in the home and industry. Deduce the stability of fats and oils from their structure. Describe the process of hydrogenation of unsaturated fats. Discuss the advantages of hydrogenating fats and oils. F3 Shelf Life Explain the meaning of the term shelf life. Discuss the factors that affect the shelf life and quality of food. Describe the rancidity of fats. Compare the processes of hydrolytic and oxidative rancidity in lipids. Describe ways to minimize the rate of rancidity and prolong the shelf life of food. Describe the traditional methods used by different cultures to extend the shelf life of foods. Define the term antioxidant. List examples of common naturally occurring antioxidants and their sources. Compare the structure features of the major synthetic antioxidants in food. Discuss the advantages and disadvantages associated with natural and synthetic antioxidants. List some antioxidants found in the traditional foods of different cultures that may have health benefits. [to be continued]