Food Chemistry

Polyaddition (1): aldol addition

What chemical elements are proteins made of?

Proteins contain sulphurous components

Production of curd cheese

Principle

In the production of natural curd cheese, milk is acidified through the addition of rennet or the action of lactic acid bacteria. For purposes of this experiment, students lower the pH by adding acid. As a result, the main protein fraction of the milk, the casei ...

Production of soup seasoning

Quantitative fat determination in foodstuffs

Congealing, melting and boiling point of fats

Determination of the alcohol content of wine

Table sugar made from sugar beets - determination of thesaccharose content in accordance with the lime regulation

Conversion of fructose into glucose - enzymatic sugar deter-mination

What components is starch made of?

Principle

Starch consists of the polysaccharides amylose and amylopectin. Their different solubility in water makes it possible to separate these two components from one another by heating the starch with water and pouring the warm solution through a pleated filter. Du ...

Obtaining vegetable oils by extraction

How can the purity of fats be tested?

Principle

A small share of vegetable and animal fats cannot be saponified. For this reason, that part is referred to as the 'unsaponifiable' component. It is a mixture of different organic substances such as hydrocarbons, sterols, dyes and vitamins. In order to determine ...

How can the significant substances of spices be separated?

How is table sugar obtained from sugar beets?