Term
| Hydrostabilize tannins vs condensed tannins |
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Definition
Tannins water soluble
Hydrostable
-have D-glucose
-many or all hyroxyl groups esterified
-in weak acidic give free sugar core and phenolic acis
Condensed
-oxidized in strongy acidic alcohol
-heat to give free anthocyanins
All time difference glucose |
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Term
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Definition
Sorbic acid:used to control bacteria and mold
-antimycotic for c. bot
Proponic acid: bakery products mold growth
Sulfates and sulfer dioxide: dried fruit wine etc, banned in fresh food
Epoxide: sterilant, destroy spore virus, reactive, only dry food
Antibiotic: nisin: supress growth competitors, kill g positive, strep and staph, dairy
and natamycin: yeast mold, cheese |
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Term
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Definition
| aspartame, neotame, alitame, sucralose |
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Term
| metal ion of myoglobin and chloryphyll |
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Definition
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Term
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Definition
xylitol: cooling
cyclamate: bitter
aspartame: little bitter
acesulfame K: metalic or bitter
thaumatin: licorice
stevia: licorice |
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Term
| sweetener processing stability |
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Definition
sucrose: hydrolyze in acid, caramel at high T
saccharine: no baking, ph 2-7
aspartame: not heat or acid stable
neotame: no cook but better than aspartame
alitame: no cook, better tahn aspartame
thaumatin: no sweet above 70C |
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Term
| sweetener processing good 4 |
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Definition
| fructorose glucose hfcs, invert sugar, xylitol, malitol, cyclamate, aces K, Sucralose |
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Term
| lobsters red when boiled? |
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Definition
red= astaxanthin bound to alpha crustacyanin= black
cooked=release astaxNTHIN shifts absoption maximum |
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