EnzymeLarge biological molecule that acts as a catalystThe enzyme glucosidase converts the sugar maltose into two glucose sugars. Active site residues in red, maltose substrate in black, and NADcofactor in yellow. (PDB: 1OBB)An enzyme is a biological macromolecule, usually a protein, that acts as a biological catalyst, accelerating chemical reactions without being consumed in the process.
StarchStarch is a carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol.
Thickening agentA thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics. Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product.
ViscosityResistance of a fluid to shear deformation
Coated paperCoated paper (also known as enamel paper, gloss paper, and thin paper) is paper that has been coated with a mixture of materials or a polymer to impart certain qualities to the paper, including weight, surface gloss, smoothness, or reduced ink absorbency. Various materials, including kaolinite, calcium carbonate, bentonite, and talc, can be used to coat paper for high-quality printing, such as that used in the packaging industry and in magazines.
Ultra-processed foodUltra-processed foods (UPF) is a category of the nova classification that described a group of food that are typically industrially manufactured, generally derived from natural food or synthesized from other organic compounds. UPFs are typically formulated to be convenient, shelf-stable, and hyperpalatable, often through the use of food additives such as preservatives, emulsifiers, colourings, and flavourings.ExcipientAn excipient is a substance formulated alongside the active ingredient of a medication. They enhance the active ingredient's therapeutic properties; to facilitate drugabsorption, to modify viscosity, to enhance solubility, to improve long-term stabilization (preventing denaturation and aggregation during the expected shelf life). During the manufacturing process, excipients can improve the handling of active substances and facilitate powder flow.
Derivative (chemistry)In chemistry, a derivative is a compound that is from a similar compound by a chemical reaction, or that can be imagined to arise from another compound, if one atom or group of atoms is replaced with another atom or group of atoms. The exact definition of "derivative" depends on the specific context. The related term structural analogue is common in organic chemistry.Physical changePhysical changes are changes affecting the form of a chemical substance, but not its chemical composition. Physical changes are used to separate mixtures into their component compounds, but can not usually be used to separate compounds into chemical elements or simpler compounds. Physical changes occur when objects or substances undergo a change that does not change their chemical composition.
Food additiveFood additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar (pickling), salt (salting), smoke (smoking) and sugar (crystallization), have been used for centuries to preserve food. This allows for longer-lasting foods, such as bacon, sweets, and wines.
MouthfeelTexture refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Texture is also sometimes referred to as mouthfeel. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology.
Chemical reactionProcess that leads to chemical changesA thermite reaction using iron(III) oxide. The sparks flying outwards are globules of molten iron trailing smoke in their wake.A chemical reaction is a process that leads to the chemical transformation of one set of chemical substances to another. When chemical reactions occur, the atoms are rearranged and the reaction is accompanied by an energy change as new products are generated.
EmulsionAn emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion more narrowly refers to when both phases, dispersed and continuous, are liquids.*As an Amazon Associate I earn from qualifying purchases.