"Food chemistry is the study of chemical processes and interaction of all
biological and non biological components in food. Food colouring is added to change the
colour of any food substance. It can be used to stimulate the natural colour of the
product as perceived by the customer. Flavour in food is important in how food smells and
taste for consumers, especially in sensory analysis. Flavour chemist develop many of these
flavours for food products.
Sweetners are commonly used to sweeten and enhance the flavor of the food but
contribute no calories to the diet. Emusifiers help to blend two immiscible liquids with
droplets of one phase (dispersed phase) distributed in other phase (Continuous phase).
Emusifiers contains both hydrophilic and lipophillic parts. Antioxidants are substances
that may protect your cells against the effect of free radicals-molecules produced when
your body breaks down the food. Free radicals may play a role in heart disease, cancer and
Stabilizers are substances which make to impossible to maintain the physico-chemical
state of food staff. A thickening agent is a substance which can increase the viscosity of
a liquid without substantially changing its other properties. Gelling agents are food
additives used to thicken the stability various field."