Category Archives: food dictionary
Allyl Cinnamate
A synthetic flavoring agent that is a fairly stable, hazy, colorless to light yellow colored liquid of cherry odor. It is used for its cherry note in flavors and has application in baked goods and candies at 1–2 ppm.
Allyl Anthranilate
A synthetic flavoring agent that is a light yellow colored liquid of green leaf-wine odor. It is stable but may cause discoloration. It should be stored in glass or tin containers. It is used as flavoring for its wine note … Continue reading
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, allspice refers to the spice … Continue reading
All Purpose Flour
A flour that is intermediate between long-patent flours (bread flour) which contain more than 10.5% protein and 0.40–0.50% ash and short-patent flours (cake flour) which generally contain less than 10% protein and less than 0.40% ash. It is made from … Continue reading
Alginic Acid
The acidic, insoluble form of algin that is a white to yellowish fibrous powder obtained from brown seaweed genera, such as Macrocystis pyrifera. The derivatives are soluble and include sodium, potassium, and ammonium alginate and propylene glycol alginate. It is … Continue reading
Algin
Gum derived from alginic acid which is obtained from brown seaweed 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 … Continue reading
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 28–35% protein and 38–52% lactose. It is used as … Continue reading
Agave Nectar
A sweetener obtained from the core of the Blue Agave (botanical name: Agave tequilana Weber). It is predominantly fructose and is approximately 30% sweeter than sugar on a relative sweetness basis. It is a good source of inulin. It functions … Continue reading
Agar
A gum obtained from red seaweeds of the genera Gelidium, Gracilaria, and Eucheuma, class Rhodophyceae. It is a mixture of the polysaccharides agarose and agaropectin. It is insoluble in cold water, slowly soluble in hot water, and soluble in boiling … Continue reading
Adipic Acid
An acidulant and flavoring agent. It is characterized as stable, nonhygroscopic, and slightly soluble, with a water solubility of 1.9 g/100 ml at 20°C. It has a pH of 2.86 at 0.6% usage level at 25°C. It is used in … Continue reading