Food Science Glossary
| Term | Definition |
|---|---|
| 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 |
| 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 |
| 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 |
| Kench cure |
A method of food salting that involves an alternate layering of salt and desired food, which also helps to reduce food's water content |
| Keratin |
A fibrous, structural protein present in animal (including human) skin and hair |
| Kokumi |
The sensation of enhanced mouthfeel detected through calcium-sensing receptors on the tongue |
| Kosher |
In accordance with Jewish dietary law |
| Krebs cycle |
Reactions which take place inside cells to produce energy |
| Lactase |
An enzyme with only one function: breaking down lactose into smaller sugars. Lactase deficiency is the most common cause of lactose intolerance |