Dictionary of Food Ingredients Third Edition Dictionary of Food Ingredients Third Edition Robert S. Igoe Kelco. A Division of Monsanto Company & Y. H. Hui Technology Commerce International A Chapman & Hall Food Science Book An Aspen Publication® Aspen Publishers, Inc. Gaithersburg, Maryland 1999 The author has made every effort to ensure the accuracy of the information herein. However, appropriate information sources should be consulted, especially for new or unfamiliar procedures. It is the responsibility of every practitioner to evaluate the appropriateness of a particular opinion in in the context of actual clinical situations and with due considerations to new developments. The author, editors, and the publisher cannot be held responsible for any typographical or other errors found in this book. Aspen Publishers, Inc., is not affiliated with the American Society of Parenteral and Enteral Nutrition Library of Congress Cataloging-in-Publication Data Igoe, Robert S. Dictionary of food ingredients.-3rd ed.! Robert S. Igoe and Y. H. Hui. p. em. Dictionary of food ingredients I Robert S. Igoe, 3rd ed.ll996. Originally published: New York: Chapman & Hall, 1996. Includes bibliographical references and index. ISBN 978-1-4615-6837-7 ISBN 978-1-4615-6835-3 (eBook) DOl 10.1007/978-1-4615-6835-3 (cloth: alk.paper) 1. Food--Composition--Dictionaries. I. Igoe, Robert S. II. Title. TX551.T26 1995 641'.034-dc20 95-4648 CIP Copyright © 1996, 1999 by Aspen Publishers, Inc. All rights reserved. Aspen Publishers, Inc., grants permission for photocopying for limited personal or internal use. This consent does not extend to other kinds of copying, such as copying for general distribution, for advertising or promotional purposes, for creating new collective works, or for resale. For information, address Aspen Publishers, Inc., Permissions Department, 200 Orchard Ridge Drive, Suite 200, Gaithersburg, Maryland 20878. 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The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 150 new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R. S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K. Acetanisole (p-rnethoxyacetophenone) A solid, pale yellow flavoring agent with a Hawthorn-like odor. It is soluble in most fixed oils and propylene glycol, and it is insoluble in glycerine and mineral oil. It is obtained by chemical synthesis. This flavoring substance or its adjuvant may be safely used in food in the minimum quantity required to produce its intended flavor. It can be used alone or in combination with other flavoring substances or adjuvants. Acetic Acid An acid produced chemically from the conversion of alcohol to acetaldehyde to acetic acid. It is the principal component of vinegar which contains not less than 4 g of acetic acid in 100 cm3 at 20° C. The approved salts include sodium acetate, calcium acetate, sodium diacetate, and calcium diacetate. It is used as a preservative, acidulant, and flavoring agent in catsup, mayonnaise, and pickles. It can be used in conjunction with leavening agents to release carbon dioxide from sodium bicarbonate. 3 4 AceUc Acid Ester ofM onoglycerlde Acetic Acid Ester of Monoglyceride See Acetylated Monoglyceride. Acetic Acid, Glacial See Glacial Acetic Acid. Acetic Anhydride An esterifier for food starch; also used in combination with adipic anhydride. Acetone Peroxide A dough conditioner, maturing, and bleaching agent that is a mixture of monomeric and linear dimeric acetone peroxides which are strong oxidizing agents. It is used to age and bleach flour. Acetylated Monoglyceride An emulsifier manufactured by the interester ification of edible fats with triacetin in the presence of catalysts or by the direct acetylation of edible monoglycerides with acetic anhydride without the use of catalysts. It is characterized by sharp melting points, stability to oxidative rancidity, film forming, stabilizing, and lubricating properties. It is used as a protective coating for meat products, nuts, and fruits to improve their appearance, texture, and shelf life. The coatings are applied by spraying, panning, and dipping. It is used in cake shortening and fats for whipped topping to enhance the aeration and improve foam stabiliza tion. It is found in dry-mix whipped topping. Acetylated Tartaric Acid Monoglyceride See Diacetyl Tartaric Acid Esters of Mono- and Diglycerides. Acetyl Tartrate Mono- and Diglyceride See Diacetyl Tartaric Acid Esters of Mono- and Diglycerides. Acid Calcium Phosphate See Monocalcium Phosphate. Acid Casein The principal milk protein which is prepared from skim milk by precipitation with an acid, such as lactic, sulfuric, or hydrochloric acid, to lower the pH of the milk to 4.4 to 4.7. Caseins are identified according to the type of acid used, but in this form have little utility in foods, though they are used to some extent in cereal and bread fortification. Neutralization of the caseins yields the salts of which sodium and calcium caseinates are the most common. See Casein. Acid-Modified Com Starch See Com Starch, Acid-Modified. Acid Sodium Pyrophosphate See Sodium Acid Pyrophosphate. Agar 5 Acidulants Acids used in processed foods for a variety of functions that enhance the food. They are used as flavoring agents, preservatives in microbial control, chelating agents, buffers, gelling and coagulating agents, and in many other ways. Aconitic Acid A flavoring substance which occurs in the leaves and tubers of Aconitum napellus L and other Ranunculaceae. Transaconitic acid can be isolated during sugar cane processing, by precipitation as the calcium salt from cane sugar or molasses. It may be synthesized by sulfuric acid dehydration of citric acid but not by the methanesulfonic acid method. It is used in a maximum level, as served, of 0.003 percent for baked goods, 0.002 percent for alcoholic beverages, 0.0015 percent for frozen dairy products, 0.0035 percent for soft candy, and 0.0005 percent or less for all other food categories. Acrolein This is used in the ether etherification of food starch up to 0.6 percent and for the esterification and etherification of food starch up to 0.3 percent with vinyl acetate up to 7.5 percent. Additives See Food Additives. Adipic Acid An acidulant and flavoring agent. It is characterized as stable, nonhygroscopic, and slightly soluble, with a water solubility of 1.9 g per 100 ml at 20°C. It has a pH of 2.86 at 0.6 percent usage level at 25°C. It is used in powdered drinks, beverages, gelatin desserts, lozenges, and canned vegetables. It is also used as a leavening acidulant in baking pow der. It can be used as a buffering agent to maintain acidities within a range of pH 2.5 to 3.0. It is occasionally used in edible oils to prevent rancidity. Adipic Anhydride An esterifier for food starch in combination with acetic anhydride. Agar A gum obtained from red seaweeds of the genera Gelidium, Gracila ria, and Eucbeuma, class Rhodophyceae. It is a mixture of the polysaccha rides agarose and agaropectin. It is insoluble in cold water, slowly soluble in hot water, and soluble in boiling water, forming a gel upon cooling. The gels are characterized as being tough and brittle, setting at 32° to 40°C and melting at 95°C. A rigid, tough gel can be formed at 0.5 percent. Agar mainly functions in gel formation because of its range between melting and setting temperatures, being used in piping gels, glazes, icings, dental impression material, and microbiological plating. Typical use levels are 0.1 to 2.0 percent. 6 Agar-Agar Agar-Agar See Agar. Albumin Any of several water-soluble proteins that are coagulated by heat and are found in egg white, blood serum, and milk. Milk albumin is termed lactalbumin and milk albuminate and it contains 28 to 35 percent protein and 38 to 52 percent lactose. It is used as a binder in imitation sausage, soups, and stews. Aldehyde C-16 See Ethyl-Methyl-Phenyl-Glyddate. Aldehyde C-IS See {Gamma)-Nona1actone. Algin Gum derived from alginic acid which is obtained from brown sea weed genera, such as Macrocystis pyrifera. The derivatives are sodium, ammonium, and potassium alginates of which the sodium salt is most common. They are used to provide thickening, gelling, and binding. A derivative designed for improved acid and calcium stability is propylene glycol alginate. The algins are soluble in cold water and form non-thermo reversible gels in reaction with calcium ions and under acidic conditions. Algin is used in ice cream, icings, puddings, dessert gels, and fabricated fruit. Alginate A gum derived from alginic acid that is used to provide thick ening, gelling, and binding. See Algin. Alginic Add The acidic, insoluble form of algin that is a white to yellowish fibrous powder obtained from the brown seaweed genera such as Macro cystis pyrifera. The derivatives are soluble and include sodium, potassium, and ammonium alginate and propylene glycol alginate. It is used as a tablet disintegrant and as an antacid ingredient. All-Purpose Flour A flour that is intermediate between long-patent flours (bread flour) which contain more than 10.5 percent protein and 0.40 to 0.50 percent ash and short-patent flours (cake flour) which generally contain less than 10 percent protein and less than 0.40 percent ash. It is made from hard or soft wheat and is used in baking and in gravies. It is also termed family flour. Allspice A spice made from the dried, nearly ripe berries of Pimenta officinalis, a tropical evergreen tree. It has an aroma and flavor resembling that of a blend of nutmeg, cinnamon, and cloves. For labeling purposes, aUspice refers to the spice of]amaican origin. It is used in fruit pies, cakes, mincemeat, plum pudding, soups, and sauces.