Food Science Glossary
| Term | Definition |
|---|---|
| Insulin |
The hormone which controls blood glucose levels; insufficient insulin production can cause diabetes |
| Intrinsic sugar |
The naturally occurring sugars present in the cells of food |
| Invert sugar |
A sweet liquid mixture of glucose and fructose, produced when sucrose is broken down |
| Iodine value |
The amount of grams of iodine absorbed by 100g of substance; often used to calculate the level of unsaturated fatty acids |
| Irradiation |
The process of preserving food by exposure to radioactive sources to kill pathogens, with limited impact on appearance and quality |
| Isinglass |
Collagen (a form of protein) made from the fish organ used to accelerate the clarifying of wine and beer |
| Isoelectric point |
The pH value at which a molecule becomes neutral, due to the balance of positive and negative charges across its side chains |