Lab 2: GLUCID

2.1. Ability of glucid in keeping food moisture

I/ Abstract: Examine the ability of keeping food moisture of different types of glucid.
From this we can determine the type of glucid that holds the highest food moisture for
application in food processing technology.

II/ Background: Glucid makes the structure, shape, condition and quality of food
products. Structural properties such as film forming ability, gel formation, elongation,
elasticity.

III/ Materials and Methods:

A) Materials and equipment:

- Material: starch, glycerol, sorbitol, saccharose

- Casting tray, dryer

B) Methods:

- Beaker 1: Take 10g of starch mixed with 90mL of water. Withdraw 10 ml of total
solution to obtain 10% starch solution.

- Beaker 2: Take 1g of sorbitol mixed with 99mL of water. Withdraw 1 ml of total

solution will have 1% sorbitol solution. Then mixing 10mL starch + 1mL sorbitol
produces 11mL of mixture.

- Beaker 3: Take 1g of glycelrol mixed with 99mL of water. Withdraw 1 ml of total

solution will have 1% glycelrol solution. Then mixing 10mL starch + 1mL glycelrol
produces 11mL of mixture.

-Beaker 4: Take 1g of saccharose mixed with 99mL of water. Withdraw 1 ml of total

solution will have 1% saccharose solution. Then mixing 10mL starch + 1mL saccharose
produces 11mL of mixture.

IV/ Results:
Starch + Glycerol Starch + Saccharose Starch + Sorbitol Starch

-Based on the results of the experiment, we concluded that the moisture content of the
glucides varies, the moisture decreases as follows:

Star + Gly¿ Star + Sac ¿ Star + Sor ¿ Star

V/ Discussion: The structure of the gel depends on the sugar content, acid content, pectin
content, pectin type and temperature. Sweetened sugar when combined with starch will
retain moisture longer. Sorbitol is a sweetening additive used in food. It also has the
effect of creating shine and moisture for food.

2.2. Gel-forming and stabilizer ability of polysaccharide

I/ Abstract: Examine the ability of forming gel of polysaccharide and their gel property.
The structure of the gel depends on the sugar content, acid content, pectin content, pectin
type and temperature. From that we know how to adjust the type of substance in the
process of processing food.

II/ Background: Gel is a form of intermediate between solid and liquid. This is a cross-
link in polymer molecules and forms a network between molecules in a liquid medium.
In foodstuffs, this liquid is water, a solvent that affects the nature and mutual attraction
between the components keeping the integrity of the polymer network. Processed food
and new product development requires ingredients such as gel-forming agents to build a
desired structural system in food.

III/ Materials and Methods:

A) Materials and equipment:

- Material: carboxymethyl cellulose (CMC), carrageenan, alginate, xanthan gum,

guargum, pectin, test tube, beaker.

B) Methods:

- Experiment 1: Take 1.5g xanthan gum to dissolve with 98.5mL water. We get 100mL
of mixture. Then extract 10ml of the solution from the mixture. Take 3g xanthan gum to
dissolve with 97ml water. We get 100mL of mixture. Then extract 10ml of the solution
from the mixture. Take 4.5g xanthan gum to dissolve with 95.5ml water. We get 100mL
of mixture. Then extract 10ml of the solution from the mixture.

- Experiment 2: Take 2g pectin and 10g saccharose to dissolve with 88mL water. We get
100mL of mixture. Then extract 10ml of the solution from the mixture. Take 2g pectin
and 20g saccharose to dissolve with 78mL water. We get 100mL of mixture. Then extract
10ml of the solution from the mixture. Take 2g pectin and 30g saccharose to dissolve
with 68mL water. We get 100mL of mixture. Then extract 10ml of the solution from the
mixture.

- Experiment 3: Take 2g of each polysaccharide fruit juice (pineapple and carrot) to

dissolve with 98mL water. We get 100mL of mixture. Then extract 10ml of the solution
from the mixture.

- Experiment 4: Take 1.5g alginate to dissolve with 98.5mL carrot juice. We get 100mL
of mixture. Then extract 10ml of the solution from the mixture. - Take 1g CaCl2 to
dissolve with 99mL water. We get 100mL of mixture. Then extract 10ml of the solution
from the mixture. - Take 0.2g xanthan gum to dissolve with 99.8mL water. We get
100mL of mixture. Then extract 10ml of the solution from the mixture.
 V/ Results:
 Experiment 1:

Concentration of xanthan gum in water.

1.5% High viscosity.

3% Creates gel .

4.5% Creates gel quickly

 Experiment 2:

10% Liquid-like, flow easily

20% Thicker, more difficult to flow

30% Thickest, to have a sponge-like

structure and can retain its shape

 Experiment 3:

 Experiment 4:
- When drop alginate in carrot juice into CaCl2 solution, free calcium ions are
able to crosslink the alginate polymers, form a gel membrane around the
droplet, the gel is soft and it is easy to crush. Take out these spherical-shape
 gels and put into Xanthan Gum, they bind together (as below picture) and the
gel is more rigid.

V/ Discussion:

- From experiments 1 and 2 we can conclude that the 1% xanthan gum solution has a
viscosity equal to 100 times the viscosity of gelatin at the same concentration. So, its
thickening and viscosity are huge.

2.3. Caramel reaction and inverted sugar

I/ Abstract: Examine the caramel reaction and inverted sugar. First of all, the purpose of
making caramel is to separate the water from the sugar, make the color (brown) and taste
for the dish. In terms of chemistry, the caramel process starts with boiling the sugar with
some water (or maybe not water). Then observe the phenomenon of effervescent.

II/ Background: To make a good dish, we need to apply one, a few or more cooking
techniques. In processing dishes such as flan cake, meat store, fish, bakery, candy ... . In
other words, the cook will make the sugar melted at high temperatures to evaporate
water, the sugar turns brown and the resulting sticky, slightly thickened, taste is not as
sweet as the first that is call caramel.

III/ Materials and Methods:

A) Materials and equipment:

- Material: saccharose, lime

- Cooker, oven

B) Methods:

Take 2 glasses of aluminum to go to the chemical balance

- Glass 1 mix 20g sugar with 1ml of water

- Glass 2 mix 20g sugar with 1 tablespoon of citric acid 5%

- Then put the cup on the stove to cook until caramel color

* How to mix 5% citric acid: 0.5g acid with 9.5g of water.

IV/ Results:
 Glass 1 Glass 2

- The white color of sugar converts into brown. It calls caramel.

- The presence of acid makes caramel have better flavor and darker color, its texture is
stickier; the rate of caramel reaction happens more quickly.

V/ Disussion:

Sugar or caramel is a component of many of our daily diets. From salty foods like meat,
fish to candy, cakes or sometimes drinks. Because of the many appearances, we need to
keep in mind that using balances should not be too much of an issue.

Sugars contain a lot of energy but will actually cause side effects if used in excess of the
daily allowance. On the advice of nutrition experts, women should only load about 100
calories a day (equivalent to 6 teaspoons). Meanwhile, men need about 150 calories a day
(equivalent to 9 teaspoons).

Lab 3 : LIPID

3.1. Melting point of lipid

I/ Abstract: Identify the melting point of different types of lipid. Vegetable oils contain
unsaturated or unsaturated fatty acids (which lower cholesterol levels, atherosclerosis)
than tallow. The melting point of the polyunsaturated fatty acids is lower than the melting
point of saturated fatty acids.

II/ Background: The choice of vegetable oil or animal fat for each subject must be
consulted by physicians to be accurate. If people are obese, blood fats increase more than
normal, arteriosclerosis, hypertension, diabetes, do not eat animal fats, preferably only
vegetable oil and many green vegetables, fruit along with fish.

III/ Materials and Methods:

A) Materials and equipment:

- Material:

B) Methods:

- Put 5mL of each types of lipid into separated test tubes and put them into freezer

for 4 hours. After all lipids are frozen, take them out of the freezer, observe and

record the time when each type lipid turns liquid completely.

IV/ Results:

Types of Lipid Melting Time

fish oil 8 min + 5s
peanut oil 4 min
soybean oil 2 min
sesame oil 2 min + 15s
vegetable oil 2 min +35s
lard 27 min + 34s

V/ Disussion:

When placing a vegetable oil jar and a tallow jar at the same cooling temperature, the
vegetable oil is still in a liquid state or slightly thickened, and the lard then solidifies), so
that the rate of oil absorption higher plants.
Vegetable oils also contain more unsaturated fatty acids (soybean oil contains 52.5%
oleic acid, but lard only contains 8.3%).

However, when vegetable oils are used for frying, frying food at temperatures above 180
degrees Celsius will be oxidized and metamorphic, so frying frying oil many times will
not be good for health.

3.2. Emulsion system

I/ Abstract: Examine the occurrence of emulsion system and factors that affect the
stability of emulsion system. In order to create an emulsion strength, additional
surfactants (emulsifiers, soaps, etc.) can be added, which inhibits the mixture from
separating itself into individual components.

II/ Background: Emulsion is a highly dispersed system of two liquids that normally do
not dissolve into one another. Emulsion is a type of glue system, although glue and
emulsion are sometimes used interchangeably. The emulsion nature should be used when
both phases are dispersed phase and continuous phase is liquid. In an emulsion, a liquid
(dispersed phase, inner phase) is dispersed in another liquid.

III/ Materials and Methods:

A) Materials and equipment:

- Material: oil, lecithin 1%

- Test tube.

B) Methods:

- Test tube 1: 15 mL water + 5 mL oil

- Test tube 2: 15 mL water + 5 mL oil + 1 mL lecithin

- Mix them thoroughly in 3 min then cool them and let it stable in 60 min.

IV/ Results:

Test tube 2 is completely insoluble in water. Test tube 3 contains a portion of the oil
dissolved in water because it has lecithin in solution.
V/ Disussion:

Lecithine is emulsifying and emulsifying, the emulsifier used most commonly in food
processing technology. Lecithin is a surface active, phospholipid-stable emulsion. So test
tube 3, part of the oil was dissolved with water.

3.3. Mayonnaise
I/ Abstract: Mayonnaise is a thick, creamy sauce often used as a condiment. It is a stable
emulsion of oil, egg yolk, and either vinegar or lemon juice, with many options for
embellishment with other herbs and spices. In this experiment, we will examine the
factors that affect the quality of mayonnaise.

II/ Background: Mayonnaise contains high levels of unsaturated fatty acids (a good fat
for the body). Mayonnaise contains egg yolk, contains high cholesterol, but also contains
lecithin (one of the group of phospholipids, important components in the cell membrane)
with a balanced ratio.

III/ Materials and Methods:

A) Materials and equipment:

- Material: egg yolk, oil, lecithin, lime

- Mixer
B) Methods:

- Beaker 1: 1 egg yolk + 30 mL oil (drop by drop).

- Beaker 2: 1 egg yolk + 30 mL oil + 4% lecithin

- Beaker 3: 1 egg yolk + 30 mL oil + 4% lime

- Beaker 4: 1 egg yolk + 30 mL oil + 4% lecithin + 4% lime

IV/ Results:

 Experiment 1: Contains eggs and dark yellow oil.

 Experiment 2: Contains 4% lecithin, so the mixture quickly becomes mayonaise
because lecithin is the emulsifier.
 Experiment 3: Has 4% lime yellow mixed but mayonaise time longer than
experiment 2.
 Experiment 4: Contains 4% lecithin and 4% lime, so the time is fast and the color
is light yellow. The mixture is not separated when kept for a long time.

V/ Disussion: The way to make mayonnaise is usually to egg yolks using egg whiskers to
beat the hand in a certain way. Add a small amount of cooking oil slowly, smoothing the
hands evenly. Continue to add the oil and a little lemon juice or vinegar and beat until the
mixture is white cream, slightly contrast. When the mixture is close, add the lemon juice
or vinegar and hit harder to mix the mixture, not to be out.

Lab 4 : PROTEIN

4.1. Solubility of protein

I/ Abstract: Examine the solubility of protein in different pH solution. Different types of
proteins can dissolve easily in some certain solvents such as water-soluble albunmin,
dissolved salt globulin, ethanol dissolved in ethanol, glutelin only dissolved in alkaline
solution or diluted solution. Through this experiment we can better understand the
solubility of proteins.

II/ Background: The solubility of proteins in aqueous buffers depends on the

distribution of hydrophilic and hydrophobic amino acid residues on the protein’s surface.
Hydrophobic residues predominantly occur in the globular protein core, but some exist in
patches on the surface. Proteins that have high hydrophobic amino acid content on the
surface have low solubility in an aqueous solvent. In this experiment, we can know the
solubiliy of protein in different pH solution.

III/ Materials and Methods:

A) Materials and equipment:

- Material: buffers at different pH, 1% egg white solution (albumin)

- Test tubes

B) Methods:

- Put 5 mL of buffers at different pH into each test tube.

- Add 1 mL of albumin into each test tube

- Mix them thoroughly, observe and discuss the result.

IV/ Results:
 - At pH 3: albumin dissolve slowest
- At pH 7: have the average solute
- At pH 10: it dissolve fastest
- The results showed that the solubility of egg white protein was influenced by
pH as well as concentration and type of salt present in the medium. Protein
solubility increased with increase in pH, with higher solubility showed at pH
10 and lower solubility at pH 7. This behavior was verified for all the salts
analysed. At acid pH (pH 3), it was observed the tendency of solubility
elevation on the increase of the saline concentration, due to the salting-in
effect. The density increased with increase in the salt concentration.

V/ Disussion:

Food in liquid and protein-rich state requires protein to have a degree highly dissolved.
High solubility is a very important indicator of the protein used in beverages. In addition,
it is desirable that the protein be soluble at different pH values and that the temperature is
stable. The solubility of the protein at neutral pH and isoelectric pH is the first functional
property measured at the processing and transformation stages.

4.2. Gel protein

I/ Abstract: Examine the gel-forming property of protein. Protein gel is not only used to
form hard gel and viscoelastic gel, but also improves water absorption, density
(thickness), and improves the binding force of the subunits. Adhesive) and to strengthen
the emulsion, food foam system. Typical protein gels are pieces of tofu, made from soy
protein.

II/ Background:

Gel-forming ability is an important functional property of many the protein. It plays a

major role in the processing of many foods. Some dairy products such as cheese, egg
white, grilled fish, keratin gel, soy protein gel, bread dough, vegetable protein structured
by thermoplastic extrusion products with gel structure.

III/ Materials and Methods:

A) Materials and equipment:

- Material: pineapple, carrot, gelatin, soy bean, acetic acid, CaSO4, 2% CaCl2, GDL

- Test tubes, beakers, filter cloth, water bath, mixer, thermometer

B) Methods:

1. Put 20% gelatin into 20 mL of pineapple / carrot juice, then make it cool. Observe the

hardness of gel and discuss.

2. Soya gel:

- Prepare the soya milk: Soak 50g soy bean in water in 6-8 hours. Grind with 300

mL water then filter through filter cloth.

- Put 10 mL of soya milk into each of 2 test tubes. Add 1 mL of 1% CaCl2 into tube

1 and 1 mL of 4% acetic acid into test tube 2. Shake thoroughly and observe the

result.

- Boil 100 mL soya milk, then let it cool to 70-80oC. Mix with 2g CaSO4. Let it

settle in 1 hour. Filter through filter cloth and remove all the water. Observe the

gel and discuss the result.

- Boil 100 mL soya milk, then let it cool to 50oC. Mix with 2g GDL. Put into water

bath at 50oC in 1 hour. Filter through filter cloth and remove all the water.

Observe the gels and discuss the result.

IV/ Results:

 Experiment 1: Gelatin + Water –> thick gel

Gelatin + Pineapple -> dilute gel

 Experiment 2:

- Test tube 1: The solution is dissolved and has some bubble of gas on the surface.

- Test tube 2: it is seperated to two layers.

- Beaker 1: Clotted and broken off texture

- Beaker 2: The texture is smooth, thicken and forming block

Beaker 1 Beaker 2
V/ Disussion:

The gelation phenomenon is a collection of denatured molecules into an orderly protein

network. In most cases, heat treatment is necessary for the job create gel. Internal
refrigeration may be necessary and mild acidification is sometimes beneficial. Similarly,
adding salt especially Ca2 + ions may be necessary to speed up the gel formation, or
increase the hardness of the gel (in the case of soy protein, lactoserum, serum albumin).
However, many proteins can produce gel without heating, only by enzymatic hydrolysis
(mixen casein, egg white, fibrin); Simply add Ca2 + (mixen casein) or alkaline medium
to medium pH (such as tofu production).

Lab 5: PIGMENT

I/ Abstract: Examine the color change of myoglobin. Identify some of the changing
phases of meat.

II/ Background: Myoglobin is an iron-and-oxygen binding protein found in muscle

tissue of vertebrates in general and in most mammals. Myoglobin is the primary color of
c and has many of the same chemical constituents in the cellular balance. Myoglobin is
involved in the oxidation of oxygen. It is clear that the air in the air, as soon as myoglobin
is oxidized, is rapidly absorbed.

III/ Materials and Methods:

A) Materials and equipment:

- Material: pork, KNO2

- Oven, metal disks

B) Methods:

- Slide pork, divide them into 4 parts and put them into 4 metal disks.

• Disk 1: Let it at room temperature

• Disk 2: Boil it

• Disk 3: Mixed with KNO2 and let it at room temperature

• Disk 3: Mixed with KNO2 and boil it

- Observe the color and discuss the result.

IV/ Results:
  Disk 1: normal color and texture of meat.
 Disk 2: the color change into white, dry and tough
 Disk 3: the color is darker than disk 1, the texture is harder than disk 1 and 2
 Disk 4: the color is nearly the same as disk 2 but it has the hardest texture

V/ Disussion:

In fact, nitrite reduces the development of botulinal toxin, which is a major contributor to
pain relief, which results in increased color and texture, and reduces the amount of
botulinum toxin produced. The process, the smell, the taste of the food.

Myoglobin contains hemes, pigments responsible for the color of red meat. The color of
the meat obtained is determined in part by the oxidation of myoglobin. In fresh meat, iron
atoms are in the oxidized state of iron (+2) attached to an oxygen molecule (O 2). Well
cooked meat is brown because the iron atoms are in the oxidation state of iron (+3),
losing electrons. If the meat has been exposed to nitrite, it will remain pink because the
iron atom is bound to NO, nitric oxide.

5.2. Extraction of plant pigment

I/ Abstract: Examine the solubility of natural plant pigment. This experiment is
conducted to investigate the components Plant Pigments separating visibly. There are a
couple of different types of components in plant pigments, and they became clearly
visible during this lab.

II/ Background: All biological pigments selectively absorb certain wavelengths of light
while reflecting other wavelengths. The light that is absorbed can be used by plants to
provide energy for chemical reactions, while the wavelengths of reflected light will
determine which pigments appear before the eye.
III/ Materials and Methods:

A) Materials and equipment:

- Material: annatto seed, bicarbonat sodium, oil, 1N NaOH, 5% acid citric

- Oven, beakers

B) Methods:

- Put 2g of annatto seed into 5 beakers. Then add as the following:

• Beaker 1: 10 mL water

• Beaker 2: 10 mL 5% acid citric

• Beaker 3: 10 mL 1N NaOH

• Beaker 4: 10 mL water + 1g Bicarbonat sodium

• Beaker 5: 10 mL oil and heated

- Observe the color and discuss the result.

IV/ Results:

Beaker 1: yellow color Beaker 2: pale yellow Beaker 3: dark orange

 Beaker 4: orange Beaker 5: yellow orange

V/ Disussion:

In commercial processing, the dye color is extracted from the shell and the red flesh
surrounding the seed of the fruit color. The dye can also be used to color some non-dairy
foods such as rice, Bird's Custard, grilled dishes, spices, processed potatoes, snacks,
cereals and smoked fish.

  Yellow or orange is produced by the chemical compounds bixin and norbixin, which are
classified as carotenoids. The fat-soluble product obtained from the crude extract is called
bixin, which can then be dissolved into norbixin dissolved in water. The solubility of
these two systems is very rare for carotenoids.

Annatto is a source of high tocotrienols, which are structural and functional antioxidants
similar to vitamin E. The tocotrienols from dye dye and other sources such as palm oil
and rice bran are the subject of studies. They have been known to prevent cancer because
of their anti-angiogenesis effect. Cashew nut, unlike rice bran or palm oil, does not
contain any tocopherol compound, so it is a natural source of naturally occurring
tocotrienols.
 Nong Lam University TP.HCM
Experimental report
Food Chemistry

Name: Nguyễn Thị Thanh Hằng

Class: DH15TP Student ID: 15125337