The Science of Food

Ezra Nathanael
 Slides Intention
To understand the functional properties of food, and the
physical and chemical changes that occur to natural
food components during preparation and cooking
including dextrinisation, caramelisation, gelatinisation,
emulsification, denaturation, coagulation, aeration and
the Maillard reaction.
Functional Properties of Food
---
Functional properties: The physical and chemical properties of food ingredients
and the way they react during preparation and processing.

Physical changes: changes to the sensory properties of the food (aroma, appearance,
texture and taste).

Chemical changes: changes to the natural food components (protein, carbohydrates

(starch and sugar), and fats) that result in reactions.
Dextrinization
Definition Dextrinization is the process involving the
browning of starch foods when subjected to dry
heat.

Function Other than changing the colour of the food,

dextrinization can also change the taste, aroma
and the flavour.

How does this occur?
In dextrinization the starches within the food are
broken down, due to the heat, strictly through
baking or toasting, into sugars called dextrin.
Dextrins are brown in colour and have a distinct
taste.

Examples in actual food prep. ➔ Toasting bread using radiant filament

➔ Baking root vegetables (e.g. potatoes and
Dextrinization - Dry heat
When the starch granules (inside bread, potatoes and cassavas) are exposed to dry heat they are broken down
into dextrins. Dextrinization is a non-enzymatic browning and chemical change.

The degree of dextrinization is determined by:

● the length of time the product is heated

● the temperature
● the type of starch in the product
● the addition of other ingredients
● the amount of exposure to dry heat the product

These are some picture examples:

Caramelization

Definition Caramelization is the oxidation of sugar, which,

inside the molecular level, breaking down larger
sugars (strictly sucrose) into monosaccharides
(e.g. fructose and glucose).

Function Caramelization creates a nutty flavour (essentially

natural sweetness) and brown colouring on the
surface.

How does this occur? Physical contact with heat source (in most cases
heat is being transferred to the food by conduction)

Examples in actual food prep. Sauteing onions on a cooking pan

Heating sugar to make confectionaries
Products of Caramelization

FUDGE Sauteing Garlic

Gelatinization
Definition Gelatinization is the process where starch
and water are subjected to heat causing
the starch granules to swell.

Function Increases the volume and viscosity (i.e.

gumminess).

How does this occur? Heating, while constantly stirring

Examples in food prep. Boiling pasta

Solidifying agar on heat (main ingredient of
pudding)
Products of Gelatinization
During gelatinization, food products, especially sauces and creams, must
be stirred constantly to prevent lumps from forming and ensures consistent
uniformity.

Boiled pasta Stirring agar

on a pan
Emulsification
Definition Emulsification is a process when two
immiscible liquids to combine into
suspension - e.g. water and oil molecules.

Function Mix immiscible liquids to become tiny

droplets of suspension.

How does this occur? An emulsion may occur by stirring, mixing

and beating with an addition of:
● Natural emulsifier
● Semi-synthetic emulsifiers

Examples in actual food prep. Water-in-oil emulsion of butter

Oil-in-water emulsion of mayonnaise and
Hollandaise sauce
Products of emulsification
Through addition of Natural emulsifiers:

This type of emulsifiers derived from plant and animal cells. Examples of
emulsifiers taken from plants are agar-agar, xanthan gum, mustard, honey and
guar gum. Whereas emulsifiers derived from animals are in the form of proteins
(lecithin) such as eggs and soy beans.

Mayonnaise
Homemade butter
Denaturation
Definition A food processing method that permanently
alter the protein structures inside the food,
caused by heat, acid, alcohol or agitation
(mechanical actions).

Function (Mostly through coagulation not

denaturation)

How does this occur? By adding these things, denaturation may

occur:
● Heat
● Acid
● Concentrated salt
● Mechanical actions
● Organic solvent (e.g. alcohol)

Examples in actual food prep. Whisking egg white

Ceviche
Examples of denatured protein

Whipped egg

Ceviche
Coagulation
Definition Coagulation is the change in structures of food
proteins (i.e. from a liquid to solid or thicker liquid)
using thermal, mechanical actions or acids.

Function Coagulate proteins contribute to the texture

and assisting gluten to hold the volume
attained.

How does this occur? Food can be coagulated by:

● Applying heat (by which protein molecules
undergo denaturation)
● Mechanical actions (beating or chipping)
● Adding sugar (delays the protein
denaturation)
● Adding Salt (lowering the coagulation
temperature)
● Addition of rennin (The enzyme rennet is
used to coagulate milk proteins)
● Adding acid (makes the protein coagulate
more readily)

Examples in actual food prep. Ginger milk curd

Marinating meat in acid (vinegar)
Examples of Coagulation in food

Ginger milk curd or

soya bean curd
(soy milk is coagulated by
adding acid glucono delta
lactone) Japanese Tempura
(dipped in batter
containing coagulated egg
protein)

Marinating Chicken in
Acid
Aeration
Definition Aeration is the process of incorporating air into
food products.

Function Aeration increases the volume and creates a light,

airy texture.

How does this occur? Food can be aerated by:

● Biological ingredients - yeast
● Chemical ingredients - baking powder,
bicarbonate of soda
● Mechanical actions - sifting, creaming,
whisking, beating

Examples in actual food prep.
Beating butter and sugar to make a cake
Sifting flour and whisking egg whites for a
sponge cake
Whisking egg whites for pavlova
Fermentation of yeast for a bread dough
Aeration – Chemical Raising Agents
Alkali as a raising Agent

Bicarbonate of soda is a pure white powder, and when it is

combine with moisture and heated, produces sodium carbonate,
steam and carbon dioxide.

The carbon dioxide gas is released and leavens the mixture by

causing it to froth and expand up and out.

Acids as raising agents

The acid ingredients dissolve when they are moistened, then react
with the bicarbonate of soda to product carbon dioxide gas, which
leavens the mixture. Examples of acidic ingredients are:

-Sour cream, yoghurt, buttermilk, fruit, vinegar, honey, golden

syrup, brown sugar and unsweetened cocoa powder.

Chemical raising agents used in baked goods all include an acid,

the alkali bicarbonate of soda and a filler such as cornflour.

Self raising flour is a convenient all purpose flour, which

baking powder and salt already added.
 Aeration –
Mechanical Raising Agents
Mechanical aeration traps bubbles of air within a
mixture to create a light, airy texture in a
finished product.

Mechanical and chemical raising agents are often

combined in cake making, so that tiny air bubbles
are created and then trapped. When carbon dioxide
is released from the chemical raising agents, the
air bubbles expand which causes the cake to rise.
The egg coagulates to set the cake.

Examples of mechanical aeration are:

Sifting, creaming, whisking, beating, folding,

rubbing-in & steam generation
The Maillard reaction
Definition The Maillard reaction is many small,
simultaneous chemical reactions that occur
when proteins (comprised of amino acids)
and sugars are transformed by heat.

Function This reaction produces new flavours,

colours and aromas.

How does this occur? There are several factors affecting the
Maillard reaction
● Temperature, moisture and time
● The presence of proteins and sugar

Examples in actual food prep. Pan-frying a piece of meat

Frying Poached egg
Roasted Vegetables
Examples

Roasted Pan-fried
vegetables Pan-fried poached egg
beef