Food Science Glossary
| Term | Definition |
|---|---|
| Lactase |
An enzyme with only one function: breaking down lactose into smaller sugars. Lactase deficiency is the most common cause of lactose intolerance |
| Lactic acid |
Produced from lactose in milk by bacteria involved in the production of cheese and yoghurt. Also produced in anaerobic exercise |
| Lactose |
A small sugar present in milk, which provides energy and adds body and sweet flavour to the milk |
| Leavening agents |
Substances that promote volume increase by aeration e.g yeast, baking soda. Also called raising agents. |
| Lecithin |
A substance commonly used as an emulsifier, found in egg yolk for example |
| Legumes |
Plants in the pea family, often nutrient-rich. Many help to fertilise the soil around them (e.g peas, peanuts, navy beans) |
| Lipid |
A group of compounds insoluble in water; includes fats and oils with various functions e.g energy yielding and structural components |
| Liposoluble |
A substance that can dissolve in fats and oils |
| Lycopene |
Red carotenoid pigment found in tomatoes and berries |