Food

Chemistry
Group 5
 Michael Sean (19.I1.0162)
 Olivia Leony (19.I1.0118)
 Michael Chandra (19.I1.0150)
 Rico Valentino (19.I2.0015)
 Mario Albertus (19.I1.0126)
 Albertus Danendra
(19.I1.0148)
 Food Chemistry

Macronutrients Micronutrients Bioactive Compound

• Carbohydrate • Vitamin • Biotin
• Protein • Mineral • Choline
• Fat • Phytochemicals
 • Carbohydrate: organic
compounds that contains
element of carbon, hydrogen
& oxygen
• Source: fruits, vegetables,
milk, whole grain breads and
cereals, starchy vegetables
and legumes
• Types of carbohydrate: simple
& complex carbohydrate
• Function in food:
caramelization process,
binding water, creating
structure, bonding element
and to prevent deterioration ,

Carbohydrate thicken foods

 • Protein: polymers of amino
acid.
• Source:
• Animal: meats, eggs,
milks, cheese.
• Vegetable: mushroom
and beans.
• Function in food : give
texture, give taste, give
brown pigment, water
absorption, binder, fiber
formation, elasticity.

Protein
 • Lipid: molecules that contain
hydrocarbons and make up
the building blocks of the
structure and function of
living cells.
• Source: meat, oils, beans,
etc.
• Types of fatty acid: saturated
fatty acid & unsaturated fatty
acid
• Function in food: create
moist visual, give golden-
brown color, emulsion, give
flavor, give texture, heat

Lipid transfer, satiety & shortening

Vitamin

• Vitamin: chemical compounds that are

needed in very small amount to regulate
chemical reaction in our bodies.
• Kinds of vitamin: vitamin A, D, E ,K, B, and
C.
• Source : fruits, vegetables, and meat/egg
• Function in food : give color, prevent
oxidation in food
 Mineral

• Mineral : a solid chemical compound that

occurs naturally in pure form.
• Source : vegetables, beans, meat, milk, and
egg.
• Types of minerals: macro mineral and micro
mineral.
• Function in food: give hard texture.
Biotin, Choline,
Phytochemicals
• Source: vegetables, fruits, beans, and meat.
• Function in food: prevent oxidation in food.