Food Science Glossary
| Term | Definition |
|---|---|
| Emulsifier |
An additive used in processing to stabilise a solution to prevent separation of components, typically fat/oil and water |
| Emulsion |
A mixture of liquids which do not naturally combine: oil-in-water emulsions e.g milk, or water-in-oil emulsions e.g butter |
| Enrobing |
The process of coating a food product with another ingredient |
| Essential nutrient |
A nutrient required for normal function which cannot be synthesised by the body, so these nutrients must come from a dietary source |
| Ester |
The product of chemical reaction between alcohol and carboxylic acid, often producing a fragrant (e.g floral, fruity) smell or taste |
| Esterification |
A chemical reaction between alcohol and carboxylic acid forming an ester |
| Extrinsic sugar |
‘Free’ sugars (e.g table sugar) or added sugar. When fruits are juiced, they release these sugars |
| Extrusion |
A cooking method where mixture of ingredients usually containing starch is forced through small openings at high pressure to form shapes e.g breakfast cereal |