Food Science Glossary
| Term | Definition |
|---|---|
| Volatile |
Evaporates easily at room temperature |
| Water activity |
Measures the availability of water, linked with microorganism growth; 1.0 signifies pure water, 0.0 no water available. Abbreviated to Aw |
| Wheat |
An important cereal crop, ground into flour to produce bread and pasta |
| Winterising |
A process involving the slow cooling of oils to help them remain liquid at room temperature e.g salad oils |
| Xanthan |
A gum polysaccharide from bacteria, used as a food additive to thicken or stabilize e.g salad dressing |
| Xanthophyll |
Yellow pigments in plants and animal fats, partially responsible for the bright colour of egg yolk |
| Yeast |
A single celled organism capable of fermenting sugar into alcohol and carbon dioxide |
| Zinc |
A mineral which helps to process foods in the body. Good sources include dairy, bread and meat |