Food Science Glossary
| Term | Definition |
|---|---|
| Canning |
Process used to preserve foods where food is heated in a can to kill microorganisms |
| Caramelisation |
A process by which monosaccharides and disaccharides are browned by the application of heat; a form of non-enzymatic browning |
| Carbohydrase |
An enzyme that breaks down carbohydrate into simpler sugars |
| Carbohydrate |
One of the key macro nutrients made up of carbon, hydrogen and oxygen; main source of energy in the diet |
| Carbonation |
A process when carbon dioxide dissolves in a liquid and produces gas bubbles, producing a fizzy sensation |
| Carcinogen |
A substance that causes cancer and is harmful to consume |
| Carcinogenic |
Causing cancer |
| Cariogenic |
Causing tooth decay |
| Carotenoid |
A pigment in plants causing bright red, orange and yellow colours like those found in tomatoes, carrots and bananas |
| Carrageenan |
A polysaccharide found in seaweed, used as a food additive e.g for thickening, gelling, stabilizing |
| Casein |
A protein found in milk |
| Casein micelle |
A molecule found dispersed in milk, made up mainly of casein proteins and calcium phosphate salts |
| Chalazae |
Opaque ‘ropes’ of egg white holding the yolk in place; weakens on aging, causing the yolk to float up |
| Cholesterol |
A type of lipid, found in most body tissues; an essential part of cell membranes, vital for healthy body function. Made by the body and also found in dietary sources |
| Clouding agent |
A food additive that makes beverages look more cloudy by creating an oil-droplets emulsion; used in fruit juices |
| Coeliac disease |
A common digestive condition caused by an adverse reaction to gluten in which the immune system can damage the lining of the small intestine |
| Collagen |
A protein found in connective tissue, acting as a structural component and often aiding elasticity |
| Colloid |
A mixture in which one substances (solid, liquid or gas) is evenly dispersed in another (solid, liquid or gas) e.g milk |
| Critical temperature zone |
The temperature range of 5-63°C in which harmful microorganisms can grow and which must be avoided as much as possible during food-storage |
| Cryogenic freezing |
A type of freezing done by immersing food in or spraying with liquid nitrogen |