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samenvatting voedingschemie CB 3
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InhoudVoedingschemie.....................................................................................................................................1
1 Vetten en lipide...................................................................................................................................1
1.1 Omega-3-vetzuren:.......................................................................................................................1
1.2 (tri)Glyceride:................................................................................................................................1
1.3 Vetten...........................................................................................................................................3
1.4 Wassen.........................................................................................................................................4
1.5 Samengestelde lipiden..................................................................................................................5
2 Winning en raffinage...........................................................................................................................6
2.1 Uit dierlijk weefsel........................................................................................................................6
2.2 Uit plantaarding weefsel...............................................................................................................6
2.3 Raffinage van ruwe vetten/oliën...................................................................................................7
3 Vetbederf............................................................................................................................................9
3.1 Taining..........................................................................................................................................9
3.2 Hydrolyse......................................................................................................................................9
3.3 Desmolyse/ketonransheid/parfumransheid.................................................................................9
3.4 Auto-oxidatie..............................................................................................................................10
3.4.1 Initiatie: vorming van radicalen...........................................................................................10
3.4.2 Propagatie/voortzetting: doorgeven van radicalen (kettingreactie)....................................10
3.4.3 Terminatie/ beëindiging......................................................................................................11
3.5 Werking van anti-oxidantia.........................................................................................................11
3.6 Verhitting....................................................................................................................................12
4 Niet-enzymatische bruinkleuringsreactie..........................................................................................13
4.1 Maillard-bruinkleuringsreactie...................................................................................................13
4.2 Ascorbinezuur (vit C) degradatie................................................................................................14
4.3 Caramellisatie: suiker degradatie...............................................................................................14
4.3.1 Katalysators bij caramelisatie..............................................................................................14
5 Enzymatische bruinkleuring...............................................................................................................15
6 Concentreren van voeding................................................................................................................17
6.1 Evaporatie...................................................................................................................................17
6.2 Soorten evaporatie.....................................................................................................................17
6.2.1 Natuurlijke circulatie............................................................................................................17
6.2.2 Bekrachtige circulatie..........................................................................................................19
6.3 soorten evaporatie.....................................................................................................................20
6.4 Membraan processen.................................................................................................................21
0
, 6.5 Osmotische dehydratatie............................................................................................................21
6.6 Lyofilisatie/vriesdrogen..............................................................................................................21
7 Warmtebehandeling..........................................................................................................................22
7.1 Pasteurisatie...............................................................................................................................22
7.1.1 Effecten................................................................................................................................22
7.1.2 Installaties............................................................................................................................22
7.2 Sterilisatie...................................................................................................................................23
7.2.1 Effecten................................................................................................................................23
7.2.2 Soorten sterilisators.............................................................................................................24
7.3 UHT behandeling........................................................................................................................25
7.4 Braden en frituren......................................................................................................................26
7.4.1 Deep fat frying.....................................................................................................................26
8 Kwaliteitscontrole van voedingsmiddelen.........................................................................................27
9 Kwaliteitscontrole van vetten en oliën..............................................................................................28
9.1 Joodadditie getal........................................................................................................................28
9.2 Peroxide getal.............................................................................................................................29
9.3 Zuurgetal....................................................................................................................................29
9.4 Verzepingsgetal..........................................................................................................................29
9.5 Estergetal....................................................................................................................................29
9.6 Dieengetal...................................................................................................................................29
1
, Voedingschemie
1 Vetten en lipide
1.1 Omega-3-vetzuren:
vetzuurstaart met 3 dubbele bindingen (beginnende van de methyl groep)
1.2 (tri)Glyceride:
Glyceride = ester verbinding tussen vetzuurstaarten (altijd even # C-atomen) en glycerol
(3) vetzuurstaarten aan een glycerol
Kunnen extreme variatie hebben (bepaald door lengte, #dubbele bindingen van de VZstaart)
Wanneer de 3 staarten zelfde zijn= enkelvoudige triglyceride
Wanneer de 3 staarten niet zelfde zijn= complexe of gemengde triglyceride
Een lange staart slecht wateroplosbaar
Veel dubbele bindingen beter wateroplosbaar
Kunnen stemvork configuratie aannemen, vorming zorgt ook voor eigenschappen
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