1. Chemical Properties Of Food
A Chemical Properties

2. A 2.02 -- Chemical Properties
pH – measure of acidity and alkalinity
Total solids -- total content of suspended and dissolved solids in water
Ash -- mineral content of the food
Titratable acidity -- approximation of a solution's total acidity
Total sugars – approximation of all carbohydrates
Total fatty acids
A Chemical Properties

3. A 2.02 -- Chemical Properties
Chemical Changes
Occurs whenever new substances with different chemical and physical properties are formed.
Chemical changes result in:
Changes in color – enzymatic browning, carmelization of sugar
Changes in odor – cooked cabbage smell
Flavor changes – cooked onions, fermented foods.
Release of gas – mixing baking soda and vinegar, alcoholic beverages
A Chemical Properties