Proteins Functions CBSTDS Communication Biological catalyst Structure Transport Defence Storage Protein Denaturation SpILT Solution that

strongly binds hydrogen pH changes Ionic environment changes Less polar environment Temperature changes Protein hydrolysis Involves breaking of covalent bonds via enzymatic or chemical means. Protein denaturation Involves distortion of structure of protein to a different structure which mainly involves breakages of non-covalent bonds. E.g. mechanical disruption beating eggs Proteins are amphoteric Both acid and base

Primary structure of protein in food can be determined by MPHS Medium of food source Polarity of amino acid residues Hydroxy - proline or proline presence S-S bonds that mould the chains together Coagulation of protein The ability to set when in a solution that is being heated. Invert sugar Acid hydrolysis of sucrose resulting in glucose and fructose

Sugar Functions SFBFT Sweetening Flavour development Browning Fermented products Texture

Functions of lipids Hydrophobic Lower melting point than water High boiling point Range of melting points

Importance of fat in nutrition Energy source Source of essential fatty acids Carriers of fat soluble vitamins Improve taste

Two types of soluble vitamins Fat soluble ADEK water soluble BC

Detrimental to vitamins Heat Light Oxygen

Hydrocolloid Functions 2 functions Texture and Stabilising Stabilising refers to the prevention of physical change to a product caused by separation of components over time example Separation of cocoa from chocolate milk. And from processing and handling conditions like temperature. Texture refers to the finished product where the hydrocolloid provides body and mouth feel to a beverage or gel structure to a milk based pudding.

Questions to ask when selecting thickening agent.

Is the end product a dry product that needs to be hydrated by milk or water? Is the product Milk based? Is the product acidic? Is the product above or below the isoelectric pH of protein? Abov e 4.6 Belo w 4.6 What is the product hydrated in?

Does the produ ct need to be clear?

Food infection Is a disease caused by pathogenic bacteria or other microorganisms within food product. The organism can multiply within the body and cause disease Salmonella aureus Clostridium botulinum Food poisoning Occurs when a food that contains toxins or toxic substances produced by pathogenic bacteria and moulds Staphylococcus E.coli

Measures to prevent food browning Storage at refrigerating or freezing temperature. Sulphite use during drying of fruit prevents mailard reaction. Adapting pH before processing. Limiting the ratios of fruit juice concentration Use of non-reducing sugars

Functions of packaging To preserve food product and deliver the product to the consumer in the desired condition. Inform consumer of the contents Serve as an additional function after being opened. Physical protection Prevention of contamination Control of internal changes Consumer information CCP questions Are control measures in place for hazards? Is the process step designed to eliminate or reduce hazards to an acceptable level?

Could contamination of hazard occur at an unacceptable level or increase to an unacceptable level? Will the subsequent step reduce hazards to an acceptable level? Stages in HACCP study Define scope of study Select HACCP team Describe product Identify intended use Construct flow diagram On site confirmation of flow diagram List all potential hazards and conduct hazard analysis Determine CCP Determine critical limits for each CCP Establish monitoring system for each CCP Establish corrective action plan Verification including validation Review HACCP system Establish documentation and record keeping Prerequisite programmes Premises Personnel Product