Fundamentals of Food Commodities: Proteins, Fats & Emulsions

Vocabulary flashcards covering major terms and definitions from Units 9–13: milk & dairy, legumes, nuts & seeds, eggs, meat & poultry, seafood, other protein foods, fats & oils, and emulsions.

Milk

A mammalian fluid that is simultaneously a solution (lactose), a colloidal dispersion (proteins), and an emulsion (fat globules).

Milk Fat (Butterfat)

The fat in milk; short-chain saturated fatty acids packaged in globules surrounded by phospholipid-protein membranes.

Lactose

Milk sugar composed of glucose + galactose; fermented by lactic-acid bacteria to sour milk and inhibit spoilage.

Casein

Primary milk protein (≈82%); coagulates in acid, enabling thickened dairy products and cheese curd formation.

Casein Micelle

Cluster of four casein types bound with calcium phosphate; disrupted by acid or rennet to curdle milk.

Whey Protein

Remaining 18 % of milk protein; stays in solution during acid coagulation and stabilises milk foams.

β-Lactoglobulin

Most abundant whey protein; readily denatured by heat.

Pasteurization

Heat treatment (62 °C / 30 min or 72 °C / 15 s) that destroys pathogens and enzymes, extending milk shelf-life.

UHT Milk

Ultra-high-temperature milk (138 °C / 2 s) that is aseptically packaged and shelf-stable for months.

Homogenization

Mechanical process forcing milk through tiny openings to reduce fat-globule size and create a stable emulsion.

Milk pH

Fresh milk is slightly acidic, pH 6.5–6.6.

Buttermilk

Cultured milk soured by bacteria to produce characteristic acidic flavour.

Evaporated Milk

Canned milk with ~60 % water removed; stabilised with carrageenan.

Sweetened Condensed Milk

Concentrated milk with ~50 % water removed and enough sugar added to ~55 % total sugars.

Dry Milk Solids

Powdered milk (2–3 % moisture) produced by extreme evaporation, retaining most nutrients.

Acidophilus Milk

Milk cultured with Lactobacillus acidophilus to form soft curd and aid gut microflora balance.

Ice-Cream Churning

Simultaneous freezing and agitation introducing air; large ice crystals and broken fat membranes form texture.

Legume

Whole plant of the bean family, including leaves, stems and pods.

Pulse

The dried edible seed harvested from a legume pod.

Bean

Any of the various edible seeds inside legume pods, fresh or dried.

Lysine

Essential amino acid scarce in cereals but abundant in legumes; combining grains and beans yields complete protein.

Anti-nutrients

Compounds (e.g., phytates) in legumes that can inhibit nutrient absorption; reduced by soaking, long cooking, fermentation, or regular consumption.

Nitrogen Fixation

Symbiosis where root-nodule bacteria convert atmospheric nitrogen to ammonia, supplying legumes with nitrogen.

Soybean

Legume with ~2× the protein of others, higher fat, near-complete amino acid profile, and phytoestrogens.

Tofu

Curdled soybean milk coagulated (often with salts) into a concentrated block of protein and fat.

Miso

Fermented soybean paste used for seasoning.

Tempeh

Fermented whole-soybean cake bound by mould mycelium.

Natto

Sticky, strong-flavoured soybeans fermented by Bacillus subtilis.

Chickpea (Garbanzo)

Pulse eaten whole or as hummus; rich in protein and fibre.

Kidney Bean

Common New-World bean; requires thorough cooking to destroy lectins.

Lentil

One of the oldest cultivated pulses; cooks quickly without pre-soak.

Peanut

Botanically a legume; major allergen and high in oil and protein.

Nut

Tree fruit that dries, hardens and encloses one seed; rich in oil, protein, vitamin E and folate.

True Nut

Botanical nuts like hazelnut and chestnut that contain a single kernel.

Alpha-Linolenic Acid

Plant omega-3 fatty acid abundant in walnuts and flaxseed.

Anaphylactic Allergy

Severe, rapid allergic response (e.g., to peanuts or tree nuts) that can obstruct airways.

Cold-Pressed Oil

Oil mechanically extracted below ~49 °C, retaining flavour and nutrients.

Nut Milk

Emulsion produced by soaking nuts, grinding with water, then straining to remove solids.

Egg Yolk

Yellow portion rich in fat, phospholipids, vitamins and minerals; natural emulsifier.

Egg White (Albumen)

Clear portion high in proteins and low in fat; forms foams when beaten.

Chalazae

Twisted membrane strands anchoring yolk in the shell centre.

Ovalbumin

Most abundant egg-white protein; easily denatured and sets structure in cooked eggs.

Ovotransferrin

Egg-white protein coagulating first (≈12 % of albumen).

Ovomucin

Egg-white protein responsible for thick viscosity in fresh eggs.

Phosvitin

Yolk protein binding iron, reducing its absorption in humans.

Candling

Grading method where a strong light reveals internal egg quality and defects.

Egg Pasteurization

Heating shell or liquid eggs just below coagulation to reduce Salmonella risk.

Coagulation Temperature

Egg whites thicken ~63 °C; yolks ~65 °C; mixed egg dishes set ~73 °C.

Egg Foam

Colloidal dispersion of air bubbles stabilised by denatured albumen when whites are beaten.

Meringue

Sugar-stabilised egg-white foam; soft (30 g sugar/egg) or hard (60 g sugar/egg).

Weeping (Syneresis)

Liquid leakage from undercooked meringue.

Beading

Amber droplets on over-cooked meringue from over-coagulated proteins.

Myosin

Thick filament muscle protein in meat.

Actin

Thin filament muscle protein in meat.

Collagen

Connective-tissue protein that softens with slow, moist heat.

Elastin

Connective-tissue protein that remains tough during cooking.

Marbling

Fat deposited between muscle fibres, enhancing juiciness and flavour.

Myoglobin

Meat pigment; oxygenated form (oxymyoglobin) gives bright red colour.

Rigor Mortis

Post-mortem muscle stiffening; resolves during aging, improving tenderness.

Aging (Meat)

Holding carcasses 14–21 days under refrigeration to increase tenderness, flavour and juiciness.

Salmonella

Pathogenic bacterium commonly associated with poultry and meat; controlled by proper cooking.

E. coli

Potentially deadly bacterium from faecal contamination of meat.

Yersinia

Pathogen occasionally found in pork.

Broiler

Young chicken suited to dry-heat cooking.

Roaster (Chicken)

Larger, older chicken requiring longer cooking.

Capon

Castrated male chicken prized for tender, well-marbled flesh.

Trussing

Tying bird legs/wings for even cooking and moisture retention.

Lean Fish

Fish with <5 % fat (e.g., cod, haddock).

Fatty Fish

Fish with >5 % fat (e.g., salmon, mackerel).

Mollusk

Shellfish group including clams, mussels, oysters and scallops.

Crustacean

Shellfish group including lobster, crab and shrimp.

Drawn Fish

Whole fish with entrails removed.

Dressed Fish

Drawn fish further cleaned—scaled, eviscerated, head/tail/fins removed.

Steak (Fish)

Cross-section cut perpendicular to backbone.

Fillet

Boneless side cut lengthwise from fish.

Butterfly (Fish)

Two fillets left attached by skin or flesh along back or belly.

Roe

Fish eggs harvested for food (e.g., caviar).

Sushi-Grade Fish

Raw fish deemed parasite-free (farmed or frozen to −20 °C) for safe raw consumption.

Game Meat

Meat from wild animals such as rabbit, deer or pheasant.

Entomophagy

Human consumption of insects as food.

Triglyceride

Glycerol backbone attached to three fatty acids; primary form of dietary fat.

Saturated Fat

Fatty-acid chains fully hydrogenated; solid at room temperature, no double bonds.

Unsaturated Fat

Fatty acids with one (mono) or multiple (poly) double bonds; liquid at room temperature.

Phospholipid

Amphiphilic molecule with hydrophilic head and hydrophobic tail; acts as emulsifier.

Cis-Trans Fatty Acids

Isomeric forms describing double-bond geometry; trans often formed during hydrogenation.

Smoke Point

Temperature at which fat continuously smokes; indicator of heat tolerance.

Plasticity (Fat)

Ability of a fat to be molded and spread at room temperature.

Hydrogenation

Industrial addition of hydrogen to unsaturated oils, producing more saturated, solid fats.

Winterization

Removal of high-melting saturated fractions so oil remains clear when chilled.

Oxidative Rancidity

Spoilage from oxygen reacting with unsaturated fat, forming off-flavours and hydroperoxides.

Hydrolytic Rancidity

Breakdown of triglycerides into free fatty acids and glycerol via hydrolysis.

Butter

Water-in-oil emulsion (~80 % fat, 18 % water) derived from churning cream.

Margarine

Plastic spread produced by churning refined fats with skim milk and flavourings.

Lard

Rendered pork fat used for shortening and frying.

Shortening

Hydrogenated vegetable fat with neutral flavour and superior creaming ability.

Deep-Fat Frying

Cooking method submerging food in 177–201 °C fat; requires high smoke-point oils.

Emulsion

Mixture of immiscible liquids (oil and water) stabilised by an emulsifier.

Sol (Colloid)

Solid particles dispersed in a liquid continuous phase.

Gel (Colloid)

Liquid dispersed within a solid continuous phase (e.g., gelatin dessert).

Suspension

Large particles temporarily dispersed in liquid; separate on standing.