A Brief Introduction to the Applications of Small Organic Molecules as Food Additives

Authors

Zhou Zhou, CUNY Queensborough Community CollegeFollow

Document Type

Other

Publication Date

2020

Abstract

A new chapter in Introductory Organic Chemistry course. Lecture PowerPoint file and laboratory document are also included in this work.

• The goal of this chapter is to cover the basic ground of the food additives from the perspective of organic chemistry. This chapter has three parts.
  • Part one: Introduction of the food additive industry including the history, definition and the purposes of food additives.
  • Part two: The terminology in food additives and in organic chemistry, how to locate trustworthy data sheets for chemicals, and how to interpret the toxicity data.
  • Part three: Different families of organic compounds used as food additives in modern food industry, discussions about their structures, chemical properties and health concerns.

• Lecture PowerPoint slides have all in-class questions/discussions and after-class assignments listed.

• Laboratory document – Synthesis of Yellow 5 (Sunset yellow), an Azo dye used in food industry. Document includes a short introduction, detailed experimental procedure and post-laboratory questions.

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.