Food Science Glossary
| Term | Definition |
|---|---|
| Cholesterol |
A type of lipid, found in most body tissues; an essential part of cell membranes, vital for healthy body function. Made by the body and also found in dietary sources |
| Clouding agent |
A food additive that makes beverages look more cloudy by creating an oil-droplets emulsion; used in fruit juices |
| Coeliac disease |
A common digestive condition caused by an adverse reaction to gluten in which the immune system can damage the lining of the small intestine |
| Collagen |
A protein found in connective tissue, acting as a structural component and often aiding elasticity |
| Colloid |
A mixture in which one substances (solid, liquid or gas) is evenly dispersed in another (solid, liquid or gas) e.g milk |
| Critical temperature zone |
The temperature range of 5-63°C in which harmful microorganisms can grow and which must be avoided as much as possible during food-storage |
| Cryogenic freezing |
A type of freezing done by immersing food in or spraying with liquid nitrogen |
| Crystallisation |
A process where molecules come together in a highly ordered arrangement forming a solid with a high melting point |
| Curing |
A method of preserving meat (e.g pork) and fish (e.g salmon), usually using salt or compounds such as nitrites |
| Deficiency |
The lack of essential nutrients leading to malnutrition and disease |
| Deformation |
A process where the shape of an object is altered |
| Denaturation |
A change in protein structure where the proteins bond together, usually by heat, acid or shear; solubility is lost and the helix structure breaks apart |
| Density |
A physical property; relationship between mass and how much space (volume) it takes up. An indication of how open the internal structure is |
| Deterioration |
The process of food decaying or losing freshness |
| Dextrin |
What is produced when starch or glycogen is broken down with water (hydrolysis), forming short-carbohydrates of a few glucose molecules joined together |
| Diet |
The total overview of foods eaten by an individual. Often based on personal taste or culture, some dietary choices can be healthier than others |
| Dietician |
A healthcare professional, expert in human nutrition and diet |
| Disaccharide |
The molecule formed when two sugar molecules (monosaccharides) bond together and lose water e.g sucrose, lactose, maltose |
| 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 |