Glossary of food & beverage ingredient terms
R
| Term | Definition |
|---|---|
| Retort |
A process in which a food product is sealed in a container and subjected to very high temperatures to ensure acceptable sterilization. Retorted products are typically sealed in cans. |
| Retrogradation |
Gradual irreversible insolubilization of starch paste with formation of a precipitate or gel depending on concentration. Also known as "set back". Retrogradation is mainly due to the presence of amylose in the starch. The linear amylose molecules are attached to each other and form bundles of parallel polysaccharide chains by the formation of hydrogen bonds between hydroxyl groups on neighboring molecules. Amylopectin having a branched structure shows little tendency to retrograde. |
| Rheology |
The study of deformation and flow of materials. This provides scientific basis for subjective measurements such as mouthfeel, spreadability and pourability. |
| RVA |
Rapid Viscro Analyzer - A quick method to determine the viscosity of a starch slurry over a range of temperatures, times and shear rates. |