Food Science Glossary
| Term | Definition |
|---|---|
| Gel |
A network formation of long-chain molecules which trap water to form a semi-solid material |
| Gelatine |
A protein derived from collagen, which dissolves in water and forms a gel on cooling, then melts at body temperature. Alternative spelling is gelatin |
| Gellan |
A vegan gelling agent (gelatine substitute) produced by the bacterium Sphingomonas elodea; used in milk |
| Genetic modification |
The alteration of genetic material to artificially produce a desired characteristic, outcome, resistance or novel trait |
| Glucose |
A simple sugar; main source of energy in the body, and the preferred fuel in the brain |
| Gluten |
A protein found in wheat, responsible for elastic qualities in dough and chewy texture in bread |
| Gustatory system |
The system responsible for sense of taste and flavour; it includes the mouth, tongue and taste buds |