Food Science and Consumer Document Design Lecture

Vocabulary flashcards covering key terms from consumer document design, milk science, plant-based beverages, legumes, nuts, eggs, meat, seafood, fats, oils, emulsions, and related food science concepts discussed in the lecture.

Consumer Document

A written piece intended for the general public, not a scientific or academic audience, using accessible language and engaging content.

Target Audience

The specific group (e.g., students, seniors) a consumer document is designed to attract and inform.

White Space

Empty areas on a page that improve readability and make a document less overwhelming.

Colour Blindness Combinations

Colour pairings such as red/green and red/black that are hard to read for colour-blind individuals.

Casein

The dominant milk protein (≈82 %) that coagulates in acid and forms curds for cheese and yogurt.

Whey Proteins

Milk proteins (≈18 %) that remain in solution after casein coagulation; denature with heat and form skin or film.

Lactose

The disaccharide sugar in milk; one-fifth as sweet as sucrose and least soluble of common sugars.

Lactose Intolerance

Inability to digest lactose due to low intestinal lactase, causing bloating, diarrhea and gas.

Pasteurization

Heat treatment (e.g., 72 °C for 15 s) that kills pathogenic microbes and extends milk shelf life.

Homogenization

Mechanical process that breaks milk fat globules into tiny particles, preventing cream separation.

UHT Milk

Ultra-high-temperature milk heated to 138 °C for 2 s, packaged sterile and shelf-stable for months.

Butterfat (Milk Fat)

Short-chain saturated fatty acids in milk that provide flavour, calories and carry fat-soluble vitamins.

Colloidal Dispersion

System where particles (e.g., proteins) are dispersed throughout a liquid but do not dissolve.

Emulsion (Milk)

Mixture where fat globules are suspended in the aqueous phase of milk.

Rennin (Chymosin)

Enzyme that specifically cleaves κ-casein, causing milk to curdle in cheese making.

Curdling

Aggregation of milk proteins into clumps due to acid, enzymes or heat over time.

Yogurt

Acidic, coagulated milk produced by bacterial fermentation of lactose to lactic acid.

Acidophilus Milk

Milk cultured with Lactobacillus acidophilus to help balance intestinal flora.

Skim Milk

Fluid milk with <0.5 % fat, usually fortified with vitamins A and D.

Evaporated Milk

Canned milk with 60 % water removed, sterilized and sometimes stabilized with carrageenan.

Sweetened Condensed Milk

Milk concentrated ≈50 % and preserved by ~55 % sugar; canned without sterilization.

Powdered Milk

Dry milk solids (2–3 % moisture) made by extreme evaporation; reconstituted with water.

Maillard Reaction

Non-enzymatic browning between amino acids and sugars, creating flavour and colour when heating foods like milk.

Scorching (Milk)

Burning of milk solids on pan surfaces during heating, producing brown colour and off flavour.

Milk Foam

A fragile foam stabilized by denatured whey proteins, often used atop specialty coffees.

Processed Cheese

Product made by grinding natural cheeses, heating with emulsifying salts for meltability and shelf stability.

Starter Culture

Select bacteria added to milk to acidify and flavour cheese during ripening.

Mold-Ripened Cheese

Cheese ripened by surface or internal molds such as Penicillium camemberti or P. roqueforti.

Complementary Proteins

Two plant foods (e.g., beans + rice) whose amino acids combine to form a complete protein profile.

Plant-Based Beverage

Non-dairy drink (soy, oat, almond, etc.) often fortified to mimic milk’s nutrients.

Nitrogen Fixation

Symbiotic process in legume roots where bacteria convert atmospheric nitrogen into plant-usable forms, boosting protein.

Oligosaccharides

Small carbohydrate chains in legumes that humans can’t digest; fermented in the gut causing gas.

Phytates

Plant compounds that bind minerals and reduce their absorption; decreased by soaking or cooking legumes.

Lectins

Legume proteins that can interfere with nutrient absorption; inactivated by proper cooking.

Flatulence

Gas production in intestines often after eating legumes rich in indigestible oligosaccharides.

Complete Protein

Food containing all essential amino acids in adequate amounts for human nutrition (e.g., eggs, soy, quinoa).

Monounsaturated Fat

Fatty acid with one carbon-carbon double bond; prevalent in olive and canola oils, heart-healthy.

Rancidity

Spoilage of fats through oxidation or hydrolysis, producing off flavours and odours.

Hydrogenation

Process of adding hydrogen to unsaturated fats, creating more saturation and sometimes trans fats.

Trans Fat

Unsaturated fat with trans double bonds; raises LDL cholesterol and is now banned in Canada.

Smoke Point

Temperature at which fat begins to produce continuous smoke, indicating breakdown.

Plasticity (Fat)

Ability of a fat to be shaped and spread over a range of temperatures.

Oxidative Rancidity

Reaction of oxygen with unsaturated fat, forming peroxides and off-flavours.

Egg Albumen

The egg white; mainly water and proteins such as ovalbumin, capable of foaming and coagulation.

Ovalbumin

Primary egg-white protein (≈54 %) that easily denatures and helps structure cooked egg dishes.

Ovotransferrin

Egg-white protein that binds iron and is the first to coagulate during heating.

Ovomucin

Viscous egg-white protein responsible for thick albumen and foam stability in fresh eggs.

Chalazae

Twisted membrane strands that anchor the yolk in the center of an egg.

Cuticle (Bloom)

Natural waxy coating on eggshells sealing pores and reducing microbial entry.

Candling

Inspection technique using light to assess egg interior quality, air cell size and defects.

Coagulation Temperature (Eggs)

Approx. 63 °C for whites, 65 °C for yolks; temperatures at which egg proteins set.

Syneresis (Eggs)

Weeping or liquid separation from over-cooked custards or over-beaten foams.

Soft Peaks

Stage in egg-white beating where peaks bend over softly; ideal time to add sugar for meringue.

Stiff Peaks

Beating stage where egg-white peaks stand upright and surfaces are glossy; maximum volume.

Custard

Gel formed from eggs and milk thickened by gentle heat (baked or stirred).

Sol

Liquid dispersion of solid particles able to flow (e.g., hot starch paste).

Gel

Semi-solid system where liquid is trapped in a network of solid molecules (e.g., cooled custard).

Emulsion

Mixture of two immiscible liquids stabilized by an emulsifier, like oil-in-water mayonnaise.

Mayonnaise

Permanent oil-in-water emulsion (≥65 % oil) stabilized by egg yolk lecithin and acid.

Vinaigrette

Temporary emulsion of oil and vinegar (≈3:1) that separates without continuous mixing.

Marbling

Intramuscular fat streaks in meat that enhance flavour, juiciness and tenderness.

Myoglobin

Muscle pigment storing oxygen; its amount gives meat its red colour and darkens with age.

Collagen

White connective-tissue protein in meat that converts to tender gelatin with moist heat.

Elastin

Yellow connective tissue in meat that is elastic and remains tough with cooking.

Carry-Over Cooking

Rise in internal temperature (≈5–10 °C) of meat after removal from heat source.

Deep-Fat Frying

Cooking method in which food is submerged in hot fat (177–190 °C) for rapid heat transfer.

Aquaculture

Farming of fish or shellfish under controlled conditions for food production.

Shellfish

Edible aquatic invertebrates such as mollusks (clams, oysters) and crustaceans (shrimp, crab).

Surimi

Minced, washed fish protein frozen with cryoprotectants, used to mimic crab or lobster meat.

Hydrogenated Shortening

Solid cooking fat produced by hydrogenating vegetable oils; high smoke point and plasticity.

Lecithin

Phospholipid emulsifier found in egg yolk and soy, bridges water and oil phases.

Plastic Fat

Fat that can be spread and molded (e.g., shortening, butter) because of mixed triglyceride crystals.

Antioxidant (Fat)

Compound like BHA, BHT or tocopherol that slows oxidative rancidity in fats.

Smoke Point (Oil)

Temperature at which a fat begins to produce continuous smoke, signalling decomposition.

Flash Point (Oil)

Temperature at which vapours from hot fat can ignite if exposed to a flame.

Oxymyoglobin

Bright-red pigment formed when meat’s myoglobin binds oxygen; indicates freshness.

Bloom (Meat)

Bright red colour that freshly cut meat develops when myoglobin is oxygenated.

Trussing

Tying poultry with string to maintain shape, promote even cooking and retain moisture.

Nitrogen Fixation (Legumes)

Process where root bacteria convert atmospheric N₂ into ammonia, enriching soil and protein.

Hydrocolloid

Water-loving gum or starch used to thicken or stabilize foods, acting as an emulsifier in dressings.

Smoke Point Decrease

Lowering of an oil’s smoke point by impurities, emulsifiers or food particles during frying.

Foam (Food)

Colloidal dispersion of gas bubbles in a liquid or semi-solid matrix (e.g., whipped cream).

Synergist (Antioxidant)

Compound like citric acid that enhances the effectiveness of primary antioxidants in fat.

Bloom (Chocolate)

White film on chocolate from fat or sugar crystallization; cosmetic flaw, not spoilage.

Complementary Proteins Example

Peanut butter on whole-grain toast: legume + cereal yields complete amino acid profile.

Plant-Based Milk Fortification

Addition of calcium, vitamin D and B12 to non-dairy beverages to match cow’s-milk nutrients.

Environmental Cost (Almond Milk)

High irrigation demand for almonds, impacting water-scarce regions like California.

Blast Freezing

Rapid freezing technique producing tiny ice crystals that preserve texture (e.g., ice cream, meat).

Starch Gelatinization

Swelling of starch granules when heated in water, thickening mixtures like sauces.

Gluten Shortening

Effect of fat coating flour particles, limiting gluten development and producing tender baked goods.

Bloom (Gelatin)

Strength measure of gelatin; higher bloom indicates firmer gel.

Cold Pack Cheese

Spreadable cheese made by blending natural cheeses without heat; often flavoured.

Plant Anti-Nutrients

Compounds like phytates and tannins that hinder nutrient absorption but reduce with processing.

Butter Clarification

Removal of milk solids and water to produce ghee with higher smoke point.

Lactoglobulin

Major whey protein that denatures and forms skin on heated milk surfaces.

Tyrosine Crystals

White spots on aged cheese surfaces formed from amino acid precipitation; harmless.

Carry-Over Heat (Custards)

Residual heat that can over-cook custard after oven removal; necessitates rapid cooling.

Deglazing

Adding liquid to a hot pan to dissolve browned bits (fond) into a flavourful sauce.

Bloom (Yeast)

Foamy layer indicating yeast activation when mixed with warm water and sugar.

Ovumucin Thinning

Loss of thick albumen viscosity as an egg ages, reducing foam quality.