Factors that affect functional properties

The factors that affect the functional properties of food are:

Oxygen
Temperature
Acidity
Agitation
Enzymes
Addition of other ingredients

Each nutrient is affected by different factors

Proteins - Denaturation, coagulation, gelation, foaming and browning

Carbohydrates - Gelatinising, dextrinising caramelising and crystallising

Fats - Emulsifying and aerating


These factors have been discussed under each heading of protein, carbohydrates and fats and are different according to each nutrient