Post by teophrastusbombastus on Aug 8, 2023 13:53:59 GMT
mohebtc.com/images/FoodEncyclopedia.pdf
Many of the entries are just about chemical compounds that may have relevance in food.
Probably with much more interest for people who are professionally engaged with food.
But still many are more about what is generally perceived as individual culinary ingredients.
And the various preparations that can be derived from them.
An extract that may serve as a good example:
Copper Sulfate—A nutrient supplement and processing aid most
often used in the pentahydrate form. This form occurs as large, deep
blue or ultramarine, triclinic crystals, as blue granules, or as a light
blue powder. The ingredient is prepared by the reaction of sulfuric
acid with cupric oxide or with copper metal. Copper sulfate may be
used in infant formula. It is also termed cupric sulfate.
Coriander—A spice that is the dried, ripe fruit of Coriandrum sativum L.
It has a pleasing, aromatic taste. It is used in sausage, variety meats,
and curry powder in the ground form, and in pickles, baked goods,
and stuffing in the whole form.
Corn—The maize grain, which is the source of various ingredients.
It is used in the kernel form for food; it is dry milled into flour, grits,
and meal, and it is wet milled into starches, dextrins, dextrose, and
other byproducts. The kernel consists of four basic parts which are
the starch section, corn germ, gluten, and hull. The starch section
comprises approximately 61% of the kernel, while the corn germ
comprises approximately 4% of the kernel. The term corn refers to
other cereal crops in different areas of the world.
Corn Bran—A dry-milled product of high fiber content obtained
from corn. It can be used to increase the fiber content of breads,
cookies, and cereals, and to thicken gravies and soups.
Corn Flour—A finely ground flour made from milling and shifting
maize or obtained as a byproduct of cornmeal. It is used as pancake
flour.
Corn Gluten—A nutrient supplement which is the principal protein
component of corn endosperm. It consists mainly of zein and glutelin. Corn gluten is a byproduct of the wet milling of corn for starch.
The gluten fraction is washed to remove residual water-soluble
proteins. Corn gluten is also produced as a byproduct during the
conversion of the starch in whole or various fractions of dry milled
C 39
corn syrups. The ingredient is used in food with no limitation other
than current good manufacturing practice. It is also termed corn
gluten meal.
Cornmeal—A ground corn of specified mesh profile that is made
from white or yellow maize. It is used in cornbread mix.
Corn Oil—The oil obtained from the germ of the maize plant. The
unsaturated fatty acids linoleic and oleic make up 80–85% of the
total fatty acids. The tocopherols prevent the oil from oxidizing
rapidly. It has a low melting point of −18°C to −10°C. It is used in
mayonnaise, margarine, salad oil, and bakery products.
Corn Silk and Corn Silk Extract—Flavor agents used in baked
goods and baking mixes (30 ppm), nonalcoholic beverages (20 ppm),
frozen dairy desserts (10 ppm), soft candy (20 ppm), and all other
food categories (4 ppm). Corn silk is the fresh styles and stigmas of
Zea mays L. collected when the corn is in milk. The filaments are
extracted with dilute ethanol to produce corn silk extract. The
extract may be concentrated at a temperature not exceeding 60°C.
Cornstarch—The starch made from the endosperm of corn, containing amylose and amylopectin starch molecules. When starch is
heated in water it forms a viscous, opaque paste. The paste forms
semisolid gels upon cooling and has the ability to form strong adhesive films when spread and dried. Cornstarch is not freeze–thaw
stable and is used widely except when clarity or the lack of gel
formation is desired. It exists as fine or coarse powders. The coarse
starch is sometimes termed pearl starch. It is used in sauces, gravies,
puddings, pie fillings, and salad dressings. The typical usage level is
1–5%. It is also termed maize starch and common cornstarch, regular cornstarch, or unmodified cornstarch.
Cornstarch, Acid-Modified—A starch produced by treating
suspended cornstarch in water with dilute mineral acid at high temperatures for varying time periods. This is followed by neutralization
with sodium carbonate upon obtainment of the desired viscosity.
This produces starches that have decreased viscosity when warm but
still form gels when cooled. It is used in the manufacture of starchbased gum candies. It is also termed thin-boiling starch. Esters and
ethers can be formed in which only one end of the addition molecule is attached to the starch molecule. These starches have freeze–
thaw stability, shear resistance, and acid resistance, and are used in
sauces, gravies, and frozen foods.
40 Dictionary of Food Ingredients
Cornstarch, Oxidized—See Oxidized Cornstarch.
Corn Sugar—See Dextrose.
Corn Sugar Vinegar—The product made by the alcoholic and subsequent acetous fermentation of corn sugars according to federal
regulations. It is of amber color and has a minimum of 4% acid
(expressed as acetic acid). It functions as an acidulant in foods.
Corn Syrup—A corn sweetener that is a viscous liquid containing
maltose, dextrin, dextrose, and other polysaccharides. It is obtained
from the incomplete hydrolysis of cornstarch. It is classified according to the degree of conversion which is expressed as the dextrose
equivalent (DE), which is the measure of sweetness of the corn syrup
as compared to that of a sucrose syrup. Generally, the greater the
degree of conversion, the sweeter the syrup. Corn syrup is used as a
replacement for sucrose but is less sweet than sucrose. It can control
crystallization in candy making, contribute body in ice cream, and
provide pliability in confections. It is also termed glucose syrup.
Corn Syrup Solids—The dry form of corn syrup used where it is
impractical to use the liquid syrup. See Corn Syrup.
Many of the entries are just about chemical compounds that may have relevance in food.
Probably with much more interest for people who are professionally engaged with food.
But still many are more about what is generally perceived as individual culinary ingredients.
And the various preparations that can be derived from them.
An extract that may serve as a good example:
Copper Sulfate—A nutrient supplement and processing aid most
often used in the pentahydrate form. This form occurs as large, deep
blue or ultramarine, triclinic crystals, as blue granules, or as a light
blue powder. The ingredient is prepared by the reaction of sulfuric
acid with cupric oxide or with copper metal. Copper sulfate may be
used in infant formula. It is also termed cupric sulfate.
Coriander—A spice that is the dried, ripe fruit of Coriandrum sativum L.
It has a pleasing, aromatic taste. It is used in sausage, variety meats,
and curry powder in the ground form, and in pickles, baked goods,
and stuffing in the whole form.
Corn—The maize grain, which is the source of various ingredients.
It is used in the kernel form for food; it is dry milled into flour, grits,
and meal, and it is wet milled into starches, dextrins, dextrose, and
other byproducts. The kernel consists of four basic parts which are
the starch section, corn germ, gluten, and hull. The starch section
comprises approximately 61% of the kernel, while the corn germ
comprises approximately 4% of the kernel. The term corn refers to
other cereal crops in different areas of the world.
Corn Bran—A dry-milled product of high fiber content obtained
from corn. It can be used to increase the fiber content of breads,
cookies, and cereals, and to thicken gravies and soups.
Corn Flour—A finely ground flour made from milling and shifting
maize or obtained as a byproduct of cornmeal. It is used as pancake
flour.
Corn Gluten—A nutrient supplement which is the principal protein
component of corn endosperm. It consists mainly of zein and glutelin. Corn gluten is a byproduct of the wet milling of corn for starch.
The gluten fraction is washed to remove residual water-soluble
proteins. Corn gluten is also produced as a byproduct during the
conversion of the starch in whole or various fractions of dry milled
C 39
corn syrups. The ingredient is used in food with no limitation other
than current good manufacturing practice. It is also termed corn
gluten meal.
Cornmeal—A ground corn of specified mesh profile that is made
from white or yellow maize. It is used in cornbread mix.
Corn Oil—The oil obtained from the germ of the maize plant. The
unsaturated fatty acids linoleic and oleic make up 80–85% of the
total fatty acids. The tocopherols prevent the oil from oxidizing
rapidly. It has a low melting point of −18°C to −10°C. It is used in
mayonnaise, margarine, salad oil, and bakery products.
Corn Silk and Corn Silk Extract—Flavor agents used in baked
goods and baking mixes (30 ppm), nonalcoholic beverages (20 ppm),
frozen dairy desserts (10 ppm), soft candy (20 ppm), and all other
food categories (4 ppm). Corn silk is the fresh styles and stigmas of
Zea mays L. collected when the corn is in milk. The filaments are
extracted with dilute ethanol to produce corn silk extract. The
extract may be concentrated at a temperature not exceeding 60°C.
Cornstarch—The starch made from the endosperm of corn, containing amylose and amylopectin starch molecules. When starch is
heated in water it forms a viscous, opaque paste. The paste forms
semisolid gels upon cooling and has the ability to form strong adhesive films when spread and dried. Cornstarch is not freeze–thaw
stable and is used widely except when clarity or the lack of gel
formation is desired. It exists as fine or coarse powders. The coarse
starch is sometimes termed pearl starch. It is used in sauces, gravies,
puddings, pie fillings, and salad dressings. The typical usage level is
1–5%. It is also termed maize starch and common cornstarch, regular cornstarch, or unmodified cornstarch.
Cornstarch, Acid-Modified—A starch produced by treating
suspended cornstarch in water with dilute mineral acid at high temperatures for varying time periods. This is followed by neutralization
with sodium carbonate upon obtainment of the desired viscosity.
This produces starches that have decreased viscosity when warm but
still form gels when cooled. It is used in the manufacture of starchbased gum candies. It is also termed thin-boiling starch. Esters and
ethers can be formed in which only one end of the addition molecule is attached to the starch molecule. These starches have freeze–
thaw stability, shear resistance, and acid resistance, and are used in
sauces, gravies, and frozen foods.
40 Dictionary of Food Ingredients
Cornstarch, Oxidized—See Oxidized Cornstarch.
Corn Sugar—See Dextrose.
Corn Sugar Vinegar—The product made by the alcoholic and subsequent acetous fermentation of corn sugars according to federal
regulations. It is of amber color and has a minimum of 4% acid
(expressed as acetic acid). It functions as an acidulant in foods.
Corn Syrup—A corn sweetener that is a viscous liquid containing
maltose, dextrin, dextrose, and other polysaccharides. It is obtained
from the incomplete hydrolysis of cornstarch. It is classified according to the degree of conversion which is expressed as the dextrose
equivalent (DE), which is the measure of sweetness of the corn syrup
as compared to that of a sucrose syrup. Generally, the greater the
degree of conversion, the sweeter the syrup. Corn syrup is used as a
replacement for sucrose but is less sweet than sucrose. It can control
crystallization in candy making, contribute body in ice cream, and
provide pliability in confections. It is also termed glucose syrup.
Corn Syrup Solids—The dry form of corn syrup used where it is
impractical to use the liquid syrup. See Corn Syrup.