Rus Articles Journal

Whether often we contrive in kitchen? Food chemistry of

In kitchen? Often. Just daily. The simplest chemical action which we make is … sodium chloride addition in the cooked food. Really it is bad? Opponents of chemistry, try to do without it!

Further. You have a heartburn. Excess of acid in gastric juice. What do we do? Correctly, baking soda (a sodium hydrocarbonate) we neutralize it. And it is good!

Food chemistry - creation of qualitative food, methods of the chemical analysis of food productions. It is one of the most ancient experimental sections of chemistry since emergence of barmy bread. Moonshine, whisky, a slivovitsa and other national alcoholic products, including beer, - products of food chemistry.

The chemistry of food additives controls input them in foodstuff for the purpose of improvement of technology of process of production, structure, organoleptic properties, increase in periods of storage, increase of biological value. These are preservatives, antioxidants, oxidizers, emulsifiers, stabilizers, dyes, flavoring substances and fragrances, intensifiers of taste and a smell, vitamins, minerals, amino acids, and also natural spices.

The artificial food is also of interest. It is foodstuff which receives from proteins, amino acids, lipids, carbohydrates which are previously emitted from natural raw materials or received by the directed synthesis from mineral raw materials with addition of food additives, and also vitamins, mineral acids, minerals, etc.

As natural raw materials use secondary raw materials of the meat and dairy industry, seeds of grain, leguminous and oil-bearing crops, green material of plants, hydrobionts, microorganisms. At the same time emit high-molecular substances (proteins, polysaccharides) and low-molecular (lipids, sugar, amino acid, etc.) . Low-molecular feedstuffs turn out also microbiological synthesis (from sucrose, acetic acid, methanol and hydrocarbons) enzymatic synthesis of predecessors and organic synthesis (including asymmetric synthesis for optically active connections).

Distinguish the synthetic food received from synthesizable substances - for example, diets for medical foods; the combined products from natural products with addition of food additives - for example, kolbasno - sausage products, forcemeat, pastes; and also the analogs of foodstuff imitating any natural products - for example, black caviar.

About synthetic food . In some measure food at us and animal all synthetic . At least from - for problems of the connected nitrogen. The share of natural saltpeter in world production of nitrogen-containing connections does not exceed 1%. All other connected nitrogen is received in Haber`s cycle - Bosch (receiving ammonia) at chemical plants (see the articles “Chemistry - It Is Bad?“ and “Where We Will Come without Agrochemistry?“).

Also and alcohol. Hydrolytic C 2 OH (at the corresponding cleaning) differs in nothing in H 5 from it, received by fermentation. So drank, we drink and we will drink, though a gidrashka!

In the considered area the Institute of food chemistry and the NAN technology of Ukraine works (Kiev). It is possible to esteem: Scherbakov V. G., Biochemistry: the textbook in the Technology of Food direction (Giord, 2003).