Food Chemistry

This page is the landing page for a series of food chemistry experiments which were devised to support some videos produced by Abertay University, the Scottish Food and Drink Federation, Education Scotland and SSERC.

The experiments can all be carried out easily in the classroom and help to illustrate the importance of chemistry and chemists to the food industry – a hugely important part of the Scottish economy.

The Experiments (which can be accessed along with the videos by clicking on the links below) are:

Emulsions – A look at emulsion formation and the effect of different emulsifying agents.

Enzymic browning – A look at the conditions that affect the rate of browning of apples (as an exampke of fruit and vegetables in general)

Maillard Reactions – some simple examples of this hugely importanc class of reactions between sugars and amino acids that produce colour and aromas in many cooked foods.

Oxidative Rancidity – Simple experiments to investigate the effect of different conditions on the oxidation of fats.

TLC of amino acids in Soy Sauce – an investigation into the different amino acids that can be found in different types/brands of soy sauce.

As well as videos to support each of the activities, there is another one that showcases the different employment opportunities, particularly for scientists, in the food industry.

If ypur interenet does not allow easy watching of this online, you can download it here. Right-click on the link and select ‘save link as . . .’ or ‘save target as . . .’

An emulsion is a particular subgroup of colloids: a mixture of two fluids such as oil and water. The mixing to form the emulsion is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating.

There are several common foods that are classed as emulsions: milk, margarine, ice cream, mayonnaise, salad dressings, sausages, and sauces like béarnaise and hollandaise. When packaged and manufactured on a larger scale, most of these foods need emulsifiers to stabilise the mixture and keep the different ingredients from becoming separated.

This investigation looks at emulsion formation and stability and at the effect of different emulsifying agents.

Emulsions – Pupil Guide

Emulsions – Teacher/Technician Guide

Emulsions – Risk Assessment

The short video about emulsions which you can watch below, can be downloaded here if your internet connection does not allow online viewing.

Enzymic browning

It is indisputable that fruit and vegetables are good for us. It is also unarguable that unappetising, brown-looking fruit and vegetables are not likely to be eaten.

Theis browning is caused (mainly) by enzyme activity and it is in the interest of the producers as well as the customers to find ways of slowing the process to ensure that our fruit and vegetables remain looking tasty for as long as possible.

This investigation looks at enzymatic browning in cooking apples (as they go brown faster than just about anything else) and at some of the factors that can affect the rate of the process.

Enzymatic Browning – Pupil Guide

Enzymatic Browning – Teacher/Technician Guide

Enzymatic Browning – Risk Assessment

The short video about emulsions which you can watch below, can be downloaded here if your internet connection does not allow online viewing.