Food Science Glossary
| Term | Definition |
|---|---|
| Hard water |
Water with a high content of dissolved minerals. Its use can be preferable in the production of certain types of beer |
| Hermetic |
Airtight |
| Homogenise |
To break up large droplets into smaller droplets so they can be distributed through a liquid. |
| Humectant |
A food additive used to help a food product retain moisture |
| Hydrocolloid |
A polysaccharide or protein molecule which disperses in water to produce functional properties, such as gelling or thickening |