PageviiPreface to the First EditionFor many years, an acute need has existed for a food chemistry textbook that is suitable for food science students withbackgroundsinorganicchemistryandbiochemistry.Thisbook isdesignedprimarilytofilltheaforementioned need,andsecondarily,to serve as a reference sourceforpersons involved in food research,food product development, quality assurance,food processing, and in other activities related to the food industry.Careful thought was given to the number of contributors selected for this work, and a decision was made to use different authorsfor almost every chapter. Although involvement of many authors results in potential hazards with respect to uneven coverage,differing philosophies, unwarranted duplication, and inadvertent omission of important materials, this approach was deemednecessary to enable the many facets of food chemistry to be covered at a depth adequate for the primary audience. Since I amacutely aware ofthe above pitfalls, care has been taken to minimize them, and I believe the end product, considering it is a firstedition, is really quite satisfyingexcept perhaps for the somewhat generous length. If the readers concur with my judgment, Iwill be pleased but unsurprised, since a book prepared by such outstanding personnel can hardly fail, unless of course the editormismanages the talent.Organization of the book is quite simple and I hope appropriate. Covered in sequence are major constituents of food, minorconstituents offood, food dispersions, edible animal tissues, edible fluids of animal origin, edible plant tissues and interactionsamongfoodconstituentstheintentbeingtoprogressfromsimpletomorecomplexsystems.Completecoverageofallaspectsoffood chemistry,ofcourse,has not been attempted.It is hoped, however,that the topics ofgreatest importance havebeentreated adequately.In order to help achievethis objective,emphasis has been given tobroadlybased principles that apply tomany foods.Figures and tables have been used liberally in the belief that this approach facilitates understanding of the subject matterpresented.The number ofreferences cited should be adequate to permit easy access to additional information.To all readers Iextend an invitation to report errors that no doubt have escaped my attention, and to offer suggestions forimprovements that can be incorporated in future (hopefuly) editions.Sinceenjoyment is an unlikelyreaderresponsetothisbook,thebestIcanhopefor isthatreaderswillfind itenlighteningandwell suited for its intended purposeOWENR.FENNEMA
Pag e vii Preface to the First Edition For many years, an acute need has existed for a food chemistry textbook that is suitable for food science students with backgrounds in organic chemistry and biochemistry. This book is designed primarily to fill the aforementioned need, and secondarily, to serve as a reference source for persons involved in food research, food product development, quality assurance, food processing, and in other activities related to the food industry. Careful thought was given to the number of contributors selected for this work, and a decision was made to use different authors for almost every chapter. Although involvement of many authors results in potential hazards with respect to uneven coverage, differing philosophies, unwarranted duplication, and inadvertent omission of important materials, this approach was deemed necessary to enable the many facets of food chemistry to be covered at a depth adequate for the primary audience. Since I am acutely aware of the above pitfalls, care has been taken to minimize them, and I believe the end product, considering it is a first edition, is really quite satisfying—except perhaps for the somewhat generous length. If the readers concur with my judgment, I will be pleased but unsurprised, since a book prepared by such outstanding personnel can hardly fail, unless of course the editor mismanages the talent. Organization of the book is quite simple and I hope appropriate. Covered in sequence are major constituents of food, minor constituents of food, food dispersions, edible animal tissues, edible fluids of animal origin, edible plant tissues and interactions among food constituents—the intent being to progress from simple to more complex systems. Complete coverage of all aspects of food chemistry, of course, has not been attempted. It is hoped, however, that the topics of greatest importance have been treated adequately. In order to help achieve this objective, emphasis has been given to broadly based principles that apply to many foods. Figures and tables have been used liberally in the belief that this approach facilitates understanding of the subject matter presented. The number of references cited should be adequate to permit easy access to additional information. To all readers I extend an invitation to report errors that no doubt have escaped my attention, and to offer suggestions for improvements that can be incorporated in future (hopefuly) editions. Since enjoyment is an unlikely reader response to this book, the best I can hope for is that readers will find it enlightening and well suited for its intended purpose. OWEN R. FENNEMA
Pagex10.Colorants651J.H.vonElbeand Steven J.Schwartz72311. FlavorsRobert C. Lindsay76712. Food AdditivesRobert C. Lindsay82513.Toxic SubstancesMichael W. Pariza84114.Characteristicsof MilkHarold E. Swaisgood87915.CharacteristicsofEdibleMuscleTissuesE.Allen Foegeding,Tyre C.Lanier, and Herbert O.Hultin94316. Characteristics of Edible Plant TissuesNorman F. Haard and Grady W. Chism101317. Summary: Integrative ConceptsPetros Taoukis and Theodore P. LabuzaAppendices1043A.Intenational SystemofUnits(SI),TheModernized MetricSystem1047B.ConversionFactors(Non-SI UnitstoSIUnits)1048C. Greek Alphabet1051Index
Page x 10. Colorants J. H. von Elbe and Steven J. Schwartz 651 11. Flavors Robert C. Lindsay 723 12. Food Additives Robert C. Lindsay 767 13. Toxic Substances Michael W. Pariza 825 14. Characteristics of Milk Harold E. Swaisgood 841 15. Characteristics of Edible Muscle Tissues E. Allen Foegeding, Tyre C. Lanier, and Herbert O. Hultin 879 16. Characteristics of Edible Plant Tissues Norman F. Haard and Grady W. Chism 943 17. Summary: Integrative Concepts Petros Taoukis and Theodore P. Labuza 1013 Appendices A. International System of Units (SI), The Modernized Metric System 1043 B. Conversion Factors (Non-SI Units to SI Units) 1047 C. Greek Alphabet 1048 Index 1051
PagexiContributorsJames N. BeMiller Department of Food Science, Purdue University, West Lafayette, IndianaGrady W. Chism Department of Food Science and Technology, The Ohio State University, Columbus, OhioSrinivasan Damodaran Department of Food Science, University of WisconsinMadison, Madison, WisconsinOwen R.FennemaDepartmentofFood Science,University ofWisconsinMadison,Madison,WisconsinE. Allen Foegeding Department ofFood Science, North Carolina State University, Raleigh, North CarolinaJesse F. Gregory III Department ofFood Science and Human Nutrition, University ofFlorida, Gainesville, FloridaNorman F.Haard Department ofFood Science and Technology, Institute of Marine Resources, University ofCaliforniaDavis,CaliforniaHerbert O. Hultin Department ofFood Science, University of Massachusetts, Amherst, MassachusettsTheodore P.Labuza Department ofFood Science and Nutrition, University of Minnesota, St. Paul, MinnesotaTyre C. Lanier Department of Food Science, North Carolina State University, Raleigh, North CarolinaRobert C. Lindsay Department of Food Science, University of WisconsinMadison, Madison, WisconsinDennis D. Miller Department of Food Science, Cornell University, Ithaca, New York
Page xi Contributors James N. BeMiller Department of Food Science, Purdue University, West Lafayette, Indiana Grady W. Chism Department of Food Science and Technology, The Ohio State University, Columbus, Ohio Srinivasan Damodaran Department of Food Science, University of Wisconsin—Madison, Madison, Wisconsin Owen R. Fennema Department of Food Science, University of Wisconsin—Madison, Madison, Wisconsin E. Allen Foegeding Department of Food Science, North Carolina State University, Raleigh, North Carolina Jesse F. Gregory III Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida Norman F. Haard Department of Food Science and Technology, Institute of Marine Resources, University of California, Davis, California Herbert O. Hultin Department of Food Science, University of Massachusetts, Amherst, Massachusetts Theodore P. Labuza Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota Tyre C. Lanier Department of Food Science, North Carolina State University, Raleigh, North Carolina Robert C. Lindsay Department of Food Science, University of Wisconsin—Madison, Madison, Wisconsin Dennis D. Miller Department of Food Science, Cornell University, Ithaca, New York
PagexiWassef W.NawarDepartment ofFood Science,University of Massachusetts, Amherst, MassachusettsMichael W.Pariza Department of Food Microbiology and Toxicology,Food Research Institute, University ofWisconsinMadison, Madison, WisconsinSteven J. Schwartz Department of Food Science, North Carolina State University, Raleigh, North CarolinaHarold E.Swaisgood Department ofFood Science, North Carolina State University,Raleigh, North CarolinaSteven R. Tannenbaum Department ofChemistry,Division of Toxicology, Massachusets Institute of TechnologyCambridge,MassachusettsPetros Taoukis Department ofChemical Engineering,National Technical University ofAthens, Athens, GreeceJ.H.von ElbeDepartment ofFood Science,University of WisconsinMadison, Madison,WisconsinPieter Walstra Department ofFood Science, Wageningen Agricultural University, Wageningen, The NetherlandsRoy L.Whistler Department of Biochemistry,Purdue University, West Lafayette, IndianaJohn R. Whitaker Department ofFood Science and Technology, University of California, Davis, California*PresentafiliatioiheOhio StateUniversity,Columbus,Ohio
Page xii Wassef W. Nawar Department of Food Science, University of Massachusetts, Amherst, Massachusetts Michael W. Pariza Department of Food Microbiology and Toxicology, Food Research Institute, University of Wisconsin—Madison, Madison, Wisconsin Steven J. Schwartz* Department of Food Science, North Carolina State University, Raleigh, North Carolina Harold E. Swaisgood Department of Food Science, North Carolina State University, Raleigh, North Carolina Steven R. Tannenbaum Department of Chemistry, Division of Toxicology, Massachusetts Institute of Technology, Cambridge, Massachusetts Petros Taoukis Department of Chemical Engineering, National Technical University of Athens, Athens, Greece J. H. von Elbe Department of Food Science, University of Wisconsin—Madison, Madison, Wisconsin Pieter Walstra Department of Food Science, Wageningen Agricultural University, Wageningen, The Netherlands Roy L. Whistler Department of Biochemistry, Purdue University, West Lafayette, Indiana John R. Whitaker Department of Food Science and Technology, University of California, Davis, California *Present affiliation: The Ohio State University, Columbus, Ohio
Pagel1IntroductiontoFood ChemistryOwenRFennemaUniversityofWisconsinMadison,Madison,WisconsinSteven R. TannenbaumMassachusetts Institute of Technology, Cambridge, Massachusetts11.1.What Is Food Chemistry?21.2. History of Food Chemistry11.3. Approach to the Study of Food Chemistry11.3.1. Quality and Safety Attributes71.3.2.Chemical and Biochemical Reactions11.3.3. Effect of Reactions on the Quality and Safety of Food101.3.4. Analysis of Situations Encountered During the Storage andProcessing of Food131.4. Societal Role of Food Chemists131.4.1.Why ShouldFood ChemistsBecome Involved in SocietalIssues?131.4.2. Types of Involvement15References1.1 What is Food Chemistry?Concern aboutfood existsthroughouttheworld,buttheaspectsofconcern differwithlocation.Inunderdevelopedregionsoftheworld,thebulk ofthepopulation isinvolved infoodproduction,yetattainmentof adequateamountsandkindsofbasicnutrients remains an ever-present problem. In developed regions of the world, food production is highly mechanized and only asmallfraction ofthepopulation is involved in this activity.Food is available in abundance,much of it is processed,andtheuseofchemical additives is common. In thesefortunate localities, concems about food relate mainly to cost, quality, variety,convenience,andtheeffects of processingand added chemicals on wholesomeness and nutritivevalue.Alloftheseconcernsfallwithin the realm offood sciencea science that deals with the physical, chemical, and biological properties offoods as theyrelate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience.Food science is an interdisciplinary subject involving primarily bacteriology,chemistry
Pag e 1 1 Introduction to Food Chemistry Owen R. Fennema University of Wisconsin—Madison, Madison, Wisconsin Steven R. Tannenbaum Massachusetts Institute of Technology, Cambridge, Massachusetts 1.1. What Is Food Chemistry? 1 1.2. History of Food Chemistry 2 1.3. Approach to the Study of Food Chemistry 7 1.3.1. Quality and Safety Attributes 7 1.3.2. Chemical and Biochemical Reactions 7 1.3.3. Effect of Reactions on the Quality and Safety of Food 7 1.3.4. Analysis of Situations Encountered During the Storage and Processing of Food 10 1.4. Societal Role of Food Chemists 13 1.4.1. Why Should Food Chemists Become Involved in Societal Issues? 13 1.4.2. Types of Involvement 13 References 15 1.1 What is Food Chemistry? Concern about food exists throughout the world, but the aspects of concern differ with location. In underdeveloped regions of the world, the bulk of the population is involved in food production, yet attainment of adequate amounts and kinds of basic nutrients remains an ever-present problem. In developed regions of the world, food production is highly mechanized and only a small fraction of the population is involved in this activity. Food is available in abundance, much of it is processed, and the use of chemical additives is common. In these fortunate localities, concerns about food relate mainly to cost, quality, variety, convenience, and the effects of processing and added chemicals on wholesomeness and nutritive value. All of these concerns fall within the realm of food science—a science that deals with the physical, chemical, and biological properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience. Food science is an interdisciplinary subject involving primarily bacteriology, chemistry