The energy that supplies the force needed for a reaction.

A group or dense cluster of ions or molecules

A leavening compound that contains baking soda,dry acids,and starch or some other filler;used to produce carbon dioxide for leavening in some baked products.

Describes a chemical reaction that must take place in the presence of air or oxygen

A vegetable gum added to evaporated milk before processing to stabilize the casein proteins

It is the process of briefly immersing food in boiling water in order to deactivate enzymes before freezing the food.

A process that reduces the fat globules in milk to a smaller and approximately equal size, and distributes them evenly

The chemical compound sodium bicarbonate used to produce carbon dioxide for leavening in some baked products

Describes a chemical reaction that can occur in the absence of air or oxygen

A process in which some of the fat droplets come together in larger clusters that rise and float to the top of the milk

A substance that speeds up the rate of a reaction without being permanently changed. The name of the catalyst is α-Glucosidase.

The calculation used to describe the concentration of a solute in a solution

A biological reaction that slowly splits complex organic compounds into simpler substances;used to preserve and prepare some foods

A water-and-salt mixture containing large amounts of salt; used in pickle making

The addition of a nutrient to a food during processing, as in adding vitamin D to milk

Papain is three enzymes, which come from a papaya fruit, diluted with salt to make a dry powder.

A solution that contains all the solute that can be dissolved at a given temperature

Bread products that do not need time to rise; they are usually made with baking powder or baking soda

Found naturally in a particular environment, as the bacteria that helps produce sauerkraut from cabbage

A protein that makes up about 80% of milk protein

Enrichment is using additives to increase the nutritive value of processed foods beyond the level contained in the food before processing.

Any substance that a food producer intentionally adds to a food for a specific purpose

An enlargement of the thyroid gland caused by a lack of iodine

A process that adds nutrients to a food with a low nutrient-per-calorie ratio so that the food can replace a nutritionally balanced meal

The process in which nutrients that are lost in processing are returned to a food.