Glossary of food & beverage ingredient terms
A
| Term | Definition |
|---|---|
| Acid hydrolysis |
results in a reduction in the average molecular size of the starch molecules. Acid-thinned starch pastes tend to have a lower hot viscosity than native starch and a strong tendency to get when cooled. |
| Acid stability |
The stability of a starch to an acidic low pH environment. It is determined by monitoring the change in the starches properties under defined conditions of storage. |
| Acid-thinned starch |
Acid-thinned starch is usually prepared by the treatment of an aqueous starch suspension with dilute acid at a temperature below the gelatinization point. The granular form of the starch is maintained. |
| Agglomerate |
a process in which the surface of small particles of dry starch is wetted with water and "stuck together" during another drying process to form larger particles. This improves the dispersion or solubility in a food system to produce a "lump-free" product such as an instant pudding or gravy. |
| Amylopectin |
a very large, branched polymer or glucose (dextrose) which makes up part of all of the starch granule. It is composed of anhydroglucose units with the linear portions linked alpha 1,4 and the branch points linked alpha 1,6. |
| Amylose |
a linear polymer smaller than amylopection which is sometimes present in the starch granule. It is composed of anhydroglucose units linked alpha 1,4. This polymer forms a gel when starch is cooked and subsequently cooled. |
| Aseptic |
Ultra high temperature cooking of a food before it is deposited in a sterile container. This process assures sterility in the food product. |