| 11. |
What
is Gelatinization? |
|
Collapse (disruption) of molecular orders within
the starch granule
manifested by irreversible changes in properties
such as granular swelling,
native crystalline melting, loss of
birefringence, and starch solubilization. |
| 12. |
What
is Invert Sugars? |
|
A Sugar consisting of equal parts of Fructose &
Glucose i.e. made by the enzymatic break down of Sucrose. |
| 13. |
What
is Humectancy? |
|
The property of retaining Moisture. |
| 14. |
What
is Glycemic Index? |
|
A measure of how much a food increases the
Glucose level in blood after it is digested. |
| 15. |
What
is GRAS? |
|
Generally Recognized as Safe. Pertains to food
additives that experts have declared safe for use in foods on the basis
their history of use. |
| 16. |
What
is Cariogenic? |
|
Capable of causing tooth decay (Caries). |
| 17. |
What
is Polyol? |
|
Sugar Alcohol, a compound derived from reduction
of sugar. |
| 18. |
What
is Isoelectric point? |
|
The pH level at which the number of positive
charges is equal to the number negative charges. |
| 19. |
What
is Maltodextrins? |
|
Non sweet compounds (DE = 5 to 20) made from
hydrolyzed starches. |
| 20. |
What
is Maillard browning? |
|
Non enzymatic, Heat - induced browning of foods
that occurs over time. |
