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| page 564 Additives that were approved for use before 1958. One of two categories of additives (GRAS and prior sanctioned) |
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| polydentate; sufficient conformational flexibility to complex with target ion and satisfy its coordination requirements; can provide six functional ligands separated by enough conformational freedom because it can wrap around metal ion and occupy six ligand sites |
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| nonnutritive sweetener that is the sodium salt of cyclohexane sulfamic acid; synthesized by sulfonation of cyclohexylamine; 30x sweeter than sucrose; soluble in aqueous solution; has synergistic effect when mixed with other sweeteners; can be digested by some intestinal flora and cause cancer as it is turned into carcinogenic cyclohexlamine; banned in U.S. but used as a tabletop sweetener in Canada |
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| a nonnutritive sweetener that is synthesized from the Remsen-Fahlberg process from toluene or from methyl ester of anthranilic acid via the Maumee process; crystallized as a sodium or calcium salt; 300x sweeter than sucrose; readily excreted |
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| newly approved in 2002; 8000-13000 times sweeter than sucrose; more thermostable than aspartame due to the fact that the aspartic acid residue is derivatized by the addition of a dimethylbutyl chain to its amino group (not hydrolyzed to phenylalanine) |
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| a peptide sweetener that is sweet at low concentrations with no aftertaste; 200x sweeter than sucrose; thermostable and pH stable; approved for use in soft drinks, baked goods, dessert mixes |
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| nutritive sweetener that is a dipeptide derivative of L-aspartic acid and D-alanine; 2000x sweeter than sucrose; storage in acidic conditions can lead to hydrolysis; thermostable and can be used in baked goods; not permitted in U.S. but allowed in Australia, New Zealand and Mexicof |
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| trichloro-substituted derivative of sucrose; disaccarhide of galactose and fructose; C1 and C6 of fructose and C4 hydroxyl groups are replaced by chlorine; similar sweetness profile of sucrose; thermostable; synthesized from a process starting with sucrose → acetylation of secondary alcohols → reaction of unprotected hydroxyl groups with SO2Cl2 |
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| main flavor and odor note of spearmint oil obtained by distillation of leaves; contains asymmetric carbon atom; R(-) stereoisomer is spearmint while S(+) is caraway and dill seed Contains DB O. |
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| small, volatile ketone that is liquid at room temperature; byproduct of fermentation and flavor component of wines and beers at low concentration; by product in the fermentation of European-style cultured butter; important in aroma of melted butter |
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| banana/pear flavor; an ester; most important flavor and odor molecule in ripe bananas |
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| unit that carotenoids are made of |
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| main component of oil of vanilla, which is extracted from the fermented seed pods; synthesized as a glycoside of glucose but is released enzymatically by glycosidic hydrolysis during fermentation; sparingly soluble in water but is soluble in alcohol; exists as white crystal in pure form; can be synthesized commercially by the oxidation of lignosulfonates from lignin in wood (similar to wine flavoring process) |
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| beta-phenylacrolein, main flavor and odor molecule in cinnamon oil; the oxidized form is called cinnamic acid and serves as a template for derivatives called hydroxycinnamates; has strong antimicrobial properties |
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| terpene found in peppermint oil; clean, sweet, cooling taste; tricks cold receptors and is neurological; has a predominantly hydrophobic molecule; commercial form is L(-) menthol; can be prepared synthetically from m cresol via Friedel-Crafts electrophilic substitution alkylation |
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| flavor molecule in tumeric; contributes to taste and color; occurs as keto and enol form, with enol form being lower in energy; is called Natural Yellow color; poorly absorbed but may be antioxidant and anti-inflammatory; has antimicrobial |
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| active ingredient in black and white pepper; is an alkaloid which is a complex group of heterocyclic organic bases containing nitrogen atoms; diene double bonds are in trans configuration but can be isomerized by light into cis, trans conformation of a tasteless molecule called isochavincin; hydrophobic |
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| molecule responsible for spicy and pungent flavor in red and green chili peppers and paprika; irritant of trigeminal nerve (nerve for mouth, nose and eyes); not soluble in water; not efficiently cleaned by water → use milk or yogurt instead |
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| active, spicy-sweet ingredient in cooked or processed ginger; sparingly soluble in water and solid at room temperature |
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| bitter tasting alkaloid stimulant; methylated derivative of xanthine which is synthesized from 7-methylxanthine from caffeine synthase, which adds methyl groups → theobromine (intermediate compound found in chocolate); mildly toxic; sparingly soluble in water; volatile; methods to decaffeinate: soak in water and mix with organic solvent, supercritical carbon, organic solvent like dichloromethane; sugar added to coffee decreases its solubility by increasing its tendency to self-associate |
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| molecules that bind tightly with prooxidant metal ions such as iron and copper or alkaline earth ions, to sequester them in water-soluble complexes that prevent them from participating in other reactions. Fenton reaction stop singlet oxygen. Iron is easily oxidized. |
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| (if used as sodium ascorbate, it is reducing agent that keeps meat in red-colored oxygenated state) |
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| colors placed opposite on the color wheel; selective adsorption of one color results in the perception of the opposite color in the reflected light |
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| substituted porphrin rings (four pyrrole molecules linked together) |
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| principal oxygen storage molecule of muscle; monomer found in large amounts in muscle tissue; produced when hemoglobin gives up O2 |
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| iron-O2 complex in the ferrous state heme group (Fe 2+) |
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| porphyrin ring with a ferrous iron atom bound |
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Fe2+ O2 red oxymyoglobin
Fe2+ H2O purple deoxymyoglobin
Fe3+ brown metamyoglobin
Heat → gray hemicrome |
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| if iron atom is oxidized to ferric state; absorbs primarily in blue region and is colored brown,; if oxidized, cannot bind O2 (Fe 3+) |
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| food carotenoid found in carrots; contains two 6-atom rings that are symmetrically placed at each end but aren’t aromatic; contains 11 conjugated double bonds and is yellow-orange in color |
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| light-gathering molecule found in chloroplasts of green plants that captures visible light and uses it to synthesize glucose from CO2 and water, releasing O2 as a byproduct; noncovalently bound to proteins of photosystem II (which are membrane bound complexes of enzymes and cofactors) |
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| if central magnesium ion of the cholorophyll complex is lost and replaced by hydrogen; less green and more olive-brown in color; absorption maximum in red shifts to red and blue shifts more to blue; irreversible reaction if in aqueous solution; sensitive in pH, at 9 doesn’t proceed |
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| water-insoluble pigment made from organic dye absorbed onto surface of inert carrier particle such as alumina. Accomplished by precipitating water-soluble FD&C dyes with aluminum, calcium, or magnesium salts. Used in foods based on hydrophobic fats. |
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| R-N=N-R, where the R’s are aromatic rings. The N=N double bond extends the conjugated double bond system and shifts the adsorption spectrum into visible range through extensive delocalization. Examples include FD&C Yellow No. 6, FD&C Yellow No. 5, and FD&C Red No. 40. |
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| Page 519 when cholorophylls are degraded enzymatically by chlorophyllase, which catalyzes the cleavage of the phytol chain from pophryin ring. |
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| widespread plant pigments that consist of symmetrical isoprene units that contain two beta-ionone rings; fat soluble; intensely yellow, red, or orange; contain at least one beta-ionone ring that has provitamin-A activity, because under enzymatic cleavage they can yield vitamin A molecule |
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| found in tomatoes, watermelons, red peppers; red color; eight isoprene units and 13 double bonds but no beta-ionone rings; terminal bonds aren’t part of conjugated system; can go into plastic pores; doesn’t have provitamin A activity; completely insoluble in water; bound up by fiber, which reduces bioavailability |
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| example of xanthophylls; partially oxidized carotenoids containing hydroxyl or carbonyl group; more polar than other carotenoids; soluble in fats; produced only by plants; yellow |
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| red; has 2 chiral carbon atoms; 3 possible stereoisomers; orange-pink-red color; color is usually masked in live animals due to protein called alpha-crustacyanin; example of xanthophylls; partially oxidized carotenoids containing hydroxyl or carbonyl group; more polar than other carotenoids; soluble in fats; produced only by plants |
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| nonflavonoid derivative of stilbene; found in foods such as peanuts, mulberries, blueberries, raspberries and pine nuts in seeds, roots and vines |
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| glycoside pigments found in plant cells responsible for colors; the glycosyl group is usually glucose; lower absorption maximum than anthocyanidins; at low pHs they exist as flavylium cations, which are generally colored red → blue as the number of substituents increases |
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| when glycosidic bond in anthocyanins is hydrolyzed to free the sugar molecule |
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| anthocyanidin, crimson color, most important and serves as template for its class |
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| anthocyanidin, red?????? color found in petals, also a coloring of wine |
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| generally recognized as safe, category of additives |
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| synthetic molecules of permitted naturally occurring colorants. Given approved names such as FD&C Blue No. 1 . exempt from certification. |
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| Three types of chelating agents used as food additives? |
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Citric acid
EDTA: can provide six functional ligands to wrap around a metal ion and occupy the six ligand sites of the octahedrally coordinated iron
Erythorbic acid
Ascorbic acid |
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