Principles of Food Chemistry

536 Pages·1999·30.985 MB·English

by  John M. deMan

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Principles of Food Chemistry
Third Edition
John M. deMan, PhD
Professor Emeritus
Department of Food Science
University of Guelph
Guelph, Ontario
A Chapman & Hall Food Science Book
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AN ASPEN PUBLICATION®
Aspen Publishers, Inc.
Gaithersburg, Maryland
1999
The author has made every effort to ensure the accuracy of the information herein. However, appropriate
information sources should be consulted, especially for new or unfamiliar procedures. It is the responsi-
bility of every practitioner to evaluate the appropriateness of a particular opinion in the context of actual
clinical situations and with due considerations to new developments. The author, editors, and the pub-
lisher cannot be held responsible for any typographical or other errors found in this book.
Aspen Publishers, Inc., is not affiliated with the American Society of Parenteral and Enteral Nutrition.
Library of Congress Cataloging-in-Publication Data
deMan, John M.
Principles of food chemistry/
John M. deMan.—3rd ed.
p- cm.
Includes bibliographical references and index.
ISBN 0-8342-1234-X
1. Food—Composition. I. Title.
TX531.D43 1999
664—dc21
98-3 1467
CIP.
Copyright © 1999 by Aspen Publishers, Inc.
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Library of Congress Catalog Card Number: 98-3 1467
ISBN: 0-8342-1234-X
Printed in the United States of America
Le See
Table of Contents
ERCer er re cous ters chris sca oon ee ves Gascsist obsess e's Samosa ena e ats tee 4 Vii
Chapter 1—Waterr ... 20... cece ccc cce renee se vcesveceeseceenciececsseeruuoenecscns 1
Priysical Properties OF Water and [cert ea ei rates re ee ee ees > Sere 1
CCLRC erC Me Ce WW ROT NECIOCUL Vr ielt acc eae oots talet etatelate! Nic etree ges erate iernel cog ue Z
SOME © RICE Sy ee eG Sn Niky et Wea eft ele ae we Se re er eee eee 4
Tie WV MEO ee oreo wpe tin, 3 ete 5s tne a ae a 11
Proevinw alte tee SUUCtIS. 625 Soka thes ait tee a > eee er one 14
Water Activity and Eood Spoilage «5... 4.....400 045 205s 0s efron a iiglege act > Ss os i)
W ater ACUVily ANOPACKA Gig ooo oe cn 5:e pee hie nin» 40 0s,» wien we egetB oe ce = 26
Water Binding. of Meal soca oc es = os a + th bene py ae laa’ s6 oes 28
Water Activity and Food Processing... . 6... c0cn ees ot anes ou dns none Sewn See 30
Chapter 2—Lipids ......... cece cece e cece eee eee e cence ee eneeer ee eeeeeeeeeeeees 33
GPO CU OR ne a oer cca ay eo, sk veo.a ce mace dno Son enc > penta MEME ed os 33
Shorthand Description of Fatty Acids and Glycerides .............+--+eeeeee 25
Gomponent Fatty Acids... 0... once ee eee ee nen a maemo pea bh oes os 36
Component GIVCETIAES ooo. esa eee yan «once eae type geh os = - 45
EMRE TES sopi pn s ta naeya ay RRA me > ama ae RMR once = 50
TSa@ ORM AD IOS gla 5s e-avan>, saimia, usrenanecsnes sr 1 oe ple ® Gaia s a > o1
PATICELA RRO N eee hue Saha ie oon kao nts bee Wie elo cs eine oo ar wha ool = Rete ae 54
RIMS AOR pt AE oe ieee caeigad soe ws aol oe She niet= ocanaltiadl s Canad stacked 63
ae Baise TVS cd iis cise oivinie ec syrin oak ws cir adic Ft n> or Oo wee as aegt 6 one 65
Wwe ENCES nite oe Soe bak «Senn 0m Soke bo aera Crete premeanrg wON 70
ydiogetation: ooo. of or ce tec eet cnn ene rw teu tae Pr eesei: genes» 71
iteresterilicatiOn ens Meee ok i oe ee tha ea a bs Ch Sabie Cat oh Oe eae om aa
Piiysical Piopertticssc, facets creche er sown ot eee nee tame minted + ae tH 5 se 81
rieocee Nie atiao unW n Meieyr Gur Ga ver eb ont a Aee w 9 94
Cocoa Butter and Confectionery Fats ........ 02. e seer cece eee cece rec nences 95
Emulsions and Emulsifiers ...00..2 .ese.vee.vee ed ET deeee et eR ae ls 101
Novels AneMNaISWn ee AEWA KEN DARD HERES ERs SSG ENO Hea eh TEN GEN AO 106
PO ere Ra er pobre ce ape sire oid kes ono bee He peels ah Ean tie es 107
ili
iV PRINCIPLES OF FOOD CHEMISTRY
Chapter 3—Proteins °. 60 F0 F IVS BP als Sale Fealeinne wv eels bib Wielm alate a ehetaly lye tereetiananate 111
IntrQducton. coe sc sce ee ns ys ey» Wiec eci per ae fon 2 oe aan one eet ee thy
AMANO ACG COMDOSIOU x ai. 5 a cates ares as oye re ae ae 111
Protein Classiicatoln g sgn Pecasktice ia ety oto rabhiggnastct AP cialis AM Menke weys ting ADT ae. = HS
Protein Structures FA 8 A OR RE ee. ee « OE oo oe omin se e RE iS
Denaturation 605.7700. Pe Os ee ies CR a eee 118
INGHONZ YEUNG ITOWNING oy 2. Fon ss cicsivs pein esneore wino tceceipes alee mikes eal ae 120
CEO MICAL CHANDOS «cite ern's icy musta' s 6a ovata nde o owhs oRiby Eth ot eaves Nie ellaci e ee 131
Functional Properties. 9g xs sok nes a eae hyena eae 134
AIMEE POEMS v5 hnk se cae Het Re sv aie se it line oe at ce 138
Plant Proteins 4005 cen o0 2 opine Gin ace Ba oh oka Aa © ol ween o>, 152
Chapter 4—Carbohydrates ...6.60c0sccecedcccescvteomc sasvse suseev iane hwaesa e 163
PRFOUUCHON 0.0 € 29 2 'oe cas PERE ale Coe as ois oe cee a ee ee 163
MGHOSACENALIOES 5 Matin te hatetatats etatctal stn) atess tato atatatvts tats teinsS ate it eee 163
TSC LAMEC OUI POU Sad so <0 Ssh ols cha yeo loratuld ae gda weenie ese «ele eee mera nn 167
UNeTe eE1e6 1R0 CORE Se eee ate CONe re ee emer 169
Cedi6 i ee <n. ew gS 183
etary IPBC E rie oo cess hice Goes uo a cel, Oe Cea Raed i ee ee ee 203
Cnapter S—Minerals 6.3.' o 50's s'e'a s's'si s\e s'6 e's ehalels’ esis! ols'elalslaia’ste’ slsh gtelats CUTS OM RMN onload 209
SntrOUUCtION’ | ooh oo tao ah is ate ht a te OO ee ee ee 209
Major Minerals (2.0083 covets So tte ee Oe Oe OO On ET ee 209
race Plements <0 ost 2 cot heal feteste lah aos a ee, te A A, Pe Cee DLT
Metal Uptakein Canned Foods.cgenew..icnte aya sites oes ae ee ee ae eke 223
CTADET. G—C DIOL 20 ooo sn esis 6 6 wide a hd 8 #0 aMiOe sera Detae F eras Syste Sinker alata Gicuads bac Se ie ee 229
Tairodpction’ Ost eS ee eee fee Bre ae na tn ae oe ee 229
MIE SySteM he) aisha oe ttl He ite ae eee w Hie.S eis Se “Deo
Munsell System... 3. 1. PE COE ee aE Oe See es ere 236
PUM ET OS y StSPA T oaths tscpchhich ahs oh pads od cha ke cals RN ie coi cites Zod
LOVIDOMA SY SEEM) | yi,d f od Runs visas clea ree’a lgae < ee 238
GIOSS * patina ap encieans:il afer wens «hw guardsoreaeie wrF tye w!e eea cahes,s heen ee aoe
Food Colorants. oe ies Fe ome ke Penh 0 iets: 0 Stay eee 239
Chapter. /—bLav O rmais Sewers Oo irs Se SSE TENS «2 + 05s iso we peu ees eee 263
Introduction: i355 SOR a ee Oe ee ae Pe ale ee ee ae 263
ASS 6 ico iolmc) © so win eee aiA E Bisroe SER Fae viele ee eee rae 263
COUT ees ree a ccaa sf MEN hib is Wa RO tie LK, Ricca aves Onan ee 282
Description or Pood: Flavors 4:.5) Ara aan «eeu ati oon eee lane aoe tat Po te 291
ASTIN BENCY veggie fone doyu s w Maisons date a's, 8 a,e s ke oto r 294
Flavor and Off-Playor sc .5 0.5 +." 5 taciGeme ee legnee ies 7 S286
Flavor of Some Foods : 25.4 6.04. cue dso os nk a eee 297
Table of Contents Vv
SE ree CRIME Ss Ss ne yes PEAKE RAR ANAS SCOP RE Cee OL EES Renee pe aneD 311
BMC OCN PEL. Lanes Cie hn Gta atee higt s eos Eee vrei ois A bare yew 311
ae aS TD OM cag ring tals a chkt ay Weg khc GoeKCuER, yb OMRECR 0 Woe ic RE 313
Obiective: Measurement of Textures Wiis PPM dec c ce Ee eee ce ew ey bees 316
erent re OE UIC W So irs marc tenteraty OF PEG Ce ered ok ow a ee eS 320
MRTRM LT OIE DER EAMES tet HEV iyo 2) Fiee y dh sa <1gh llG ln wes a Acta ew) NDS © itere a talTe a 328
PEe ayeo h COT IGs OT OMe: MOOS oi gain eo we Cae hd oe ae See on eee 334
Prat RRCUN errc ea Prac ARC crcl ab cin Waban ue RG reMR eraleces e ee ndyS kin Rae Bg ne eee 341
LGR LGMVINY ROG PORIMEE TO tad. Sw eeueas x spaniel oer niar atorh seinen ene rete 347
PURE FV ONIN on skh SS kG oy seks orc kevines od Cexady 5s ps a deeb eRe e alma. 355
BO UN TIER ia ee ies Bat Rah ecee yn Gatesa chvels TR Sie. bk 4 BOE eo Sore ee ee 355
Par Dro RTIRITIS aer te os a he es pe ea SS ee Ne bine ona aera B55
une CURT BURN a se Bile cs seeds vga noni Ren ue tase areas 366
Natan S ged OO0 TBOTEUIERES .. gucina i's. 4 ph eat ea seek AS ncteauietiodt > eos ee: 385
MD DECT TEENIE YINEG os = ce eee a see elen iao oo a cae io els ster gine arate’ eaten ale eae eer Irso my 389
PRO CUGR ee Sl se Oe eee ss FP Fee Sy. Se eee ee 389
Wahire-and) Puncion Ses 28 os PET OR, OS,RO . 389
PLY GLONASES a a tee ae ae so 5 os ee I PI TI oes 395
ORIGOLEGUCEASES eve Ne EN sisi a va RN eal SET ee, o Peete ste eM corctnet eves Be 413
Tammohilized Bazymess-. Cee... . PE oe, SO, a. DI 423
Chapter 11—Additives and Contaminants ........ce.ce. ee.e cc.e csere eessececeeeee s 429
Tele RIOT Bick Sl eee emai hPa Gate OE ere Cael ss a ee Le Set set ee 429
WEEE AACHEN VES icy cio vacl cctautdie © les At 4 as RAGE ke os A a 64 ats aoa Po 431
Incidental AGdittves OF COnTAMINAItS. 5... 6. ody ole ese cp oye 3 20 © oo mosiere koa mies rae 449
Chapter 12—Regulatory Control of Food Composition, Quality, and Safety ............. 475
Historical Overview ima bic cdvicweee . . » RRs Sena a-ak Hepes HESS 475
Saleiviies sciecics deg Candacakt-: +» Deir: Uengnin,* Mews Pane aa ae 477
PRS sierra [a WS st Sects bet ners Sea 's easBiekah ele ee fyo roe ahs 479
CCanantat FOO AA WS <o. eiuc Rie hueed <9 os SRM ee Oley ceva boe Rh dia cpa aches eee 481
European Union (EU) Food Laws... 0. ccc sene ee cece eee eee eee cine ens 482
International Food.Law: Codex-A limentarius io ccs erage pe oispaytins< eno cae, 2 aptehy 2 484
TiO Talos ~ asc Gece Mines os & 3s Seen Pemicht aie et ee eee 488
Appendix A—Units and Conversion Factors .......-+:ssceeree eetee eec eecee ereene e 491
Appendix B—Greek Alphabet. ....se.es c.ece e.ee e.r ece. cece. rene.e en.c enc.e en ces 495
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