Download E-books Dictionary of Food Ingredients PDF

By Robert S. Igoe

This is an easy-to-use source overlaying over 1,000 nutrients components and ingredients, together with usual components, FDA-approved man made components and compounds utilized in nutrition processing. Definitions disguise performance, chemical homes and functions.

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Milkfat—The fats of milk which exists in milk as an emulsion of small fats globules in an aqueous part. it's the merely fats within which butyric acid is an element of the glycerides. It has a fragile and delightful taste. nearly ninety five% of the entire milk lipids are triglycerides. the typical fats content material of milk is three. 5–3. 8%. it really is used as a resource of fats in bakery items, confections, and frozen muffins. it's also termed butter fats. Milkfat, Anhydrous—See Butter Oil. Milk Powder—See complete Milk Solids. Milk Solids-Not-Fat—The dry type of skim milk. It includes no more than 1. five% fats and less than five% moisture. It has very good style, dietary worth, and sensible homes comparable to water binding, emulsification, and foam formation. it's utilized in ice cream combine, baked items, and muffins. it's also termed nonfat dry milk, skim milk powder, and dried skim milk. Milk Sugar—See Lactose. Mint—A spice derived from anybody of the vegetation of the mint kinfolk (Labiatae) of which there are lots of types. basically spearmint and peppermint are commercially very important. Mint is utilized in mint sauce, fruit cocktails, and drinks in both its dried or clean kinds. converted nutrition Starch—See converted Starch. changed Hop Extract—A flavoring agent within the brewing of beer. it really is made from a hexane extract of hops, with simultaneous M ninety three isomerization and selective aid in an alkaline aqueous medium with sodium borohydride. it truly is further to the wort sooner than or in the course of cooking within the manufacture of beer. converted Starch—The product due to the remedy of starch with sure chemical compounds to switch the actual features of the local starch. This produces greater or priceless features corresponding to better solubility, acid balance, and texture. it truly is utilized in cakes, pie fillings, sauces, gravies, and fabricated meals as a thickener, binder, and stabilizer. it's also termed converted nutrients starch. Molasses—The byproduct of the manufacture of sugar from sugar cane during which the syrup is separated from the crystals. the top grade is fit for human consumption molasses that is typically discovered as desk syrup. the bottom grade is blackstrap molasses. Molasses is a strongly flavored, darkish coloured syrup containing 70–80% solids of which 50–75% is sucrose and invert sugar. it truly is utilized in syrups and within the creation of caramel. Monoammonium Glutamate—See Monoammonium l-Gluta­mate. Monoammonium Glycyrrhizinate—A flavoring and sweetening agent received from licorice flavonoids. It has a mild licorice taste and an extreme and rounded sweetness. it really is soluble in water, glycerin, and propylene glycol and has reliable thermal balance yet can degrade below lengthy heating. it's good over a pH of three. 5–9 yet may well precipitate less than pH of three. five. it may be utilized in drinks, cakes, confectionary items, soups, and dressings. See Glycyrrhizin. Monoammonium l-Glutamate—A style enhancer and salt alternative that's crystalline powder (white, free-flowing) and odorless. it really is soluble in water, insoluble in universal natural solvents, and is acquired by means of chemical synthesis.

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