Food Science Vocabulary Week 4

Additive

• A change in protein structure where the proteins bond together, usually by heat, acid or shear; solubility is lost and the helix structure breaks apart

• Ingredients added to foodstuffs to alter them to preserve or enhance specific qualities eg taste, color

• When added to an acid, will form a salt. Accepts hydrogen ions from an acid

• An enzyme that breaks down carbohydrate into simpler sugars

The process of coating a food product with another ingredient

• Enrobing

• Fibre

• Gellan

• Kokumi

Using temperature and time to reduce microorganisms to a safe level without major alteration to the properties of the product e.g milk (72°C for 15 sec.)

• Additives

• Homogenise

• Winterising

• Pasteurisation

An enzyme that breaks down carbohydrate into simpler sugars

• Base

• Carbohydrase

• Lactose

• Olfactory

Fibre

• A sweet liquid mixture of glucose and fructose, produced when sucrose is broken down

• A material that can not be broken down by enzymes and resistant to digestion. Provides bulk to many foods

• A vegan gelling agent (gelatine substitute) produced by the bacterium Sphingomonas elodea; used in milk

• To break up large droplets into smaller droplets so they can be distributed through a liquid.

The sensation of enhanced mouthfeel detected through calcium-sensing receptors on the tongue

• Kokumi

• Lactose

• Winterising

• Rennet

A group of people having a joint duty to taste and/or evaluate a food or beverage product

• NPD

• Taste panel

• Sensory

• Additives

A complex set of enzymes used in cheesemaking and usually derived from a calves' stomach-lining

• Homogenise

• Invert sugar

• Rennet

• Lactose