Food Frying

5Chemistry of Fried Foods

5.1 Introduction

Foods are made up of several chemical components, which are highly important to food manufacturers. The chemical composition of a food determines all aspects of the final product, including sensory, nutritional, and quality characteristics. Thus, it is important for a food scientist to have a fundamental knowledge of food composition and the various properties it can impart. Several peer‐reviewed journals cover the different aspects of food chemistry, but they are all at an advanced level. Similarly, several textbooks are available on the subject, such as The Chemistry of Food by Velisek (2014).

It is important to have some essential knowledge regarding food biomolecules. These are classified as either macromolecules or micromolecules. Macromolecules are larger in size and are present in high numbers in biological systems. They include carbohydrates, proteins, and lipids. Micromolecules are small molecules with minute structures and are present in relatively low amounts. Examples are vitamins, minerals, pigments, and phenolic compounds.

5.2 Carbohydrates

Carbohydrates are the most abundant class of organic biomolecule in nature. Chemically, they are polyhydroxy aldehydes or ketones, or their derivatives. Carbohydrates are synthesized by plants during photosynthesis. The final product of photosynthetic reactions is glucose, which forms the principal component of dry matter in plant foods. Carbohydrates are classified into three groups based ...