Food Science Glossary
| Term | Definition |
|---|---|
| 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 |
| Macronutrient |
Required in large amounts in the diet; the main types are proteins, carbohydrates and lipids |
| Maillard reaction |
A chemical reaction between amino acids and reducing sugar, which creates colour and flavour compounds |
| Malnutrition |
The condition of having excessive nutrients, a lack of nutrients, or wrong proportion of nutrients |
| Malting |
The process of soaking grain in water and heating, to allow germination and enzymes to develop |
| Maltose |
A small sugar produced when starch breaks down; found in beer and malted products such as milkshakes |
| Mastication |
The process of chewing foods |
| Melanoidins |
Brown, high molecular weight heterogeneous polymers formed when sugars and amino acids combine (Maillard reaction) at high temperatures and low water activity |
| Melting point |
The temperature at which a compound transitions from a solid to a liquid |
| Micelle |
The structure of a food molecule arranged in a spherical form |
| Micronutrient |
Required in small amounts in the diet; includes certain vitamins and minerals |
| Minerals |
A group of essential nutrients e.g calcium and potassium |
| Mollusc |
Invertebrate with a soft body, often covered with a shell (e.g mussels, squid) |