C1 Cooking and food additives

C1 Cooking and food additives

1. Proteins and carbohydrates

   • Protein molecules in eggs and meat permanently change shape when eggs and meat are cooked
   • This changing of shape is called 'denaturing'

2. Baking powder

   • Baking powder is sodium hydrogencarbonate
   • When it is heated it breaks down to give carbon dioxide
   • Sodium hydrogrencarbonate = sodium carbonate + carbon dioxide + water
   • 2NaHCO3 = Na2CO3 + CO2 + H2O

3. Emulsifiers

   • Emulsifiers are molecules that have a water-loving part and an oil or fat-loving part
   • The oil or fat loving part goes into the fat droplet