Food Science & Consumer Document Essentials

Vocabulary flashcards covering consumer document design, dairy science, plant-based beverages, legumes, nuts, eggs, meat, seafood, fats & oils, emulsions, and related food-science concepts.

Consumer Document

A text written for the general public, not for scientific or academic audiences, using engaging and accessible language.

Target Audience

The specific population group (e.g., students, seniors) a consumer document or product is intended to reach.

White Space

Unprinted areas on a page (even if coloured) that make text less overwhelming and easier to read.

Stereotypical Triggers

Common motivators used to attract specific audiences, such as low-cost meals for students or time-saving foods for new moms.

Colour Blind–Safe Combinations

Colour pairings (e.g., avoid red/green or red/black) chosen so text remains readable for people with colour blindness.

Bold & Underline

Formatting choices that add emphasis without resorting to full CAPITALS, which appear as ‘shouting.’

Graphics Balance

Using images to draw attention without overcrowding, ensuring readers still notice and read the text.

APA Referencing

Citation style required in the Langara College Nutrition program, involving in-text citations and a reference list.

Milk

A solution, colloidal dispersion, and emulsion produced by mammals; contains fat, proteins, lactose, vitamins and minerals.

Colloidal Dispersion

A system where particles (e.g., milk proteins) are dispersed throughout a fluid without settling out quickly.

Emulsion (Milk)

The suspension of fat globules in milk serum, stabilized by phospholipids and proteins.

Lactose

Milk sugar; a disaccharide of glucose and galactose that is one-fifth as sweet as sucrose.

Lactase

The intestinal enzyme that splits lactose into glucose and galactose for absorption.

Lactose Intolerance

Inability to digest lactose, causing bloating, diarrhea, and gas due to undigested lactose reaching the colon.

Milk Fat (Butterfat)

Short-chain saturated fats in milk that carry fat-soluble vitamins and provide about half the calories of whole milk.

Casein

The dominant milk protein (≈82 %) that coagulates in acid, enabling yogurt and cheese production.

Whey Proteins

Milk proteins that remain in solution after casein coagulates; denature with heat and help stabilize foams.

Casein Micelle

Clusters of thousands of casein molecules held together by calcium; disrupted by acid or rennin to form curds.

Chymosin (Rennin)

An enzyme from calf stomachs (or engineered microbes) that specifically cleaves κ-casein, curdling milk for cheese.

Pasteurization

Heat treatment (e.g., 72 °C / 15 s) that destroys pathogenic bacteria and extends milk shelf-life.

UHT Milk

Ultra-high-temperature milk heated to 138 °C for 2 s, sterile-packaged, and shelf-stable without refrigeration.

Homogenization

Mechanical process forcing milk through tiny openings to break fat globules and create a stable emulsion.

Plant-Based Beverage

Processed drinks made from plants (soy, almond, oat, etc.) that can substitute for milk but differ nutritionally.

Fortification (Plant Milks)

Addition of nutrients (e.g., vitamin D, calcium, B12) to plant beverages to approach dairy’s nutrient profile.

Nitrogen Fixation

Process where legume root bacteria convert atmospheric N₂ to ammonia, boosting plant protein content.

Legume

The whole plant of the bean/pea family, including leaves, stems, and pods.

Pulse

The dried seed harvested from a legume pod, such as lentils or dry peas.

Bean

Common term for various edible seeds inside legume pods (e.g., kidney bean, pinto).

Phytates

Plant compounds (anti-nutrients) that can bind minerals and reduce absorption; lowered by soaking/cooking legumes.

Lectins

Legume proteins that may interfere with nutrient absorption or digestion; inactivated by proper cooking.

Flatulence (Legumes)

Gas production from undigested oligosaccharides fermented by gut bacteria after eating beans.

Hydration Ratio (Legumes)

Typical 4 : 1 water-to-bean ratio used for soaking (750 ml water per 250 ml dried beans).

Nut

Edible kernel with high oil content, weak cell walls, and often a protective skin rich in tannins.

Seed

Small oil-rich plant part (e.g., sunflower, chia) that may be eaten whole or pressed for oil.

Monounsaturated Fat

Fatty acid with one double bond (e.g., oleic acid in olive oil); liquid at room temperature, heart-healthy.

Alpha-Linolenic Acid (ALA)

Plant omega-3 fatty acid abundant in walnuts and flaxseed; may reduce cardiovascular risk.

Milk Foam

A liquid filled with air bubbles stabilized by proteins; formed by steaming or whisking milk (best at ~70 °C).

Cheese

Concentrated milk curd produced by coagulating casein (acid or rennet) and removing whey; ripened for flavour.

Starter Bacteria

Lactococci or Lactobacilli added to milk to produce lactic acid and develop cheese flavour.

Ripening (Cheese)

Enzymatic breakdown of fat and protein during aging that produces characteristic texture and flavour.

Processed Cheese

Product made by grinding natural cheeses with heat and emulsifying salts for uniform melt and shelf-life.

Whey Cheese

Cheese (e.g., ricotta) made by coagulating whey proteins with heat and acid after casein removal.

Bloom (Egg)

The natural waxy coating on an eggshell that seals pores and slows bacterial penetration; washed off commercially.

Chalazae

Twisted membranes anchoring the egg yolk in the center of the shell.

Ovalbumin

Main egg-white protein (≈54 %) that denatures easily and contributes to structure in cooked eggs.

Ovomucin

Egg-white protein responsible for thick (viscous) albumen and compact shape of fresh eggs.

Candling

Inspection method using light to assess interior egg quality, air-cell size, and shell integrity.

Grade A Egg (Canada)

Consumer-grade egg with clean shell, small air cell, firm yolk, and thick albumen.

Egg Coagulation

Process where heat denatures egg proteins, forming a network that thickens and solidifies mixtures.

Syneresis (Eggs)

Weeping or liquid separation from over-coagulated egg mixtures such as custard or meringue.

Soft Peak Stage

Point in egg-white beating where peaks curl over and mixture looks glossy; ideal for folding into batters.

Avidin

Egg-white protein that binds biotin; effect nullified by cooking.

Salmonella

Bacterium often associated with raw eggs; destroyed by holding at ≥ 70 °C for 1 min.

Carry-Over Cooking

Rise in internal temperature (5–10 °F) in meat after removal from heat due to residual heat transfer.

Connective Tissue

Collagen and elastin network binding muscle fibers; higher amounts reduce meat tenderness.

Collagen

White, flexible protein in meat; converts to tender gelatin with moist heat cooking.

Elastin

Yellow, elastic connective tissue protein that remains tough with cooking; can be mechanically tenderized.

Myoglobin

Muscle pigment storing oxygen; concentration determines meat colour and darkens with age.

Rigor Mortis

Post-slaughter stiffening of muscles as actin and myosin lock; resolves during aging, improving tenderness.

Aging (Meat)

Controlled refrigerated holding (14–21 days) allowing enzymes to tenderize and flavour beef.

Marbling

Intramuscular fat distribution that contributes to juiciness, flavour, and perceived tenderness of meat.

Halal Chicken

Poultry slaughtered under Islamic law with a prayer, Muslim slaughterer, and certified facility.

Trussing

Tying poultry into a compact shape for even cooking and moisture retention.

Surimi

Minced, washed fish protein stabilized with cryoprotectants; shaped and flavoured to imitate shellfish.

Bivalve

Shellfish with two hinged shells (e.g., clam, mussel, oyster).

Cephalopod

Soft-bodied mollusk such as squid or octopus, with arms attached to the head.

Smoke Point

Temperature at which a fat continuously smokes, indicating decomposition and risk of off-flavours.

Triglyceride

Lipid molecule of glycerol plus three fatty acids; main form of dietary and stored fat.

Saturated Fat

Fatty acid fully loaded with hydrogen atoms and no double bonds; solid at room temperature.

Unsaturated Fat

Fatty acid with one or more double bonds; liquid at room temperature and lower melting point.

Cis Fatty Acid

Naturally occurring unsaturated fat with hydrogen atoms on the same side of the double bond, creating a bend.

Trans Fat

Partially hydrogenated fat with hydrogens on opposite sides of a double bond; raises LDL cholesterol; now banned in Canada.

Phospholipid

Amphiphilic lipid (e.g., lecithin) with a hydrophilic head and hydrophobic tail; excellent emulsifier.

Hydrogenation

Industrial process that adds hydrogen to unsaturated fats, solidifying them and forming trans fats.

Winterization

Removal of high-melting triglycerides so oils stay clear when chilled.

Oxidative Rancidity

Spoilage from oxygen reacting with unsaturated fats, producing off-flavours and odours.

Hydrolytic Rancidity

Release of free fatty acids (often short-chain) from glycerol, giving soapy or rancid taste.

Shortening

100 % fat product (often hydrogenated) used to “shorten” gluten strands and tenderize baked goods.

Plasticity (Fat)

Ability of a fat to be molded or spread over a range of temperatures, important for creaming.

Lard

Rendered pork fat; 100 % fat with good plasticity but prone to rancidity.

Butter

Water-in-oil emulsion containing ≥ 80 % milk fat churned from cream.

Margarine

Water-in-oil emulsion of refined vegetable fats (≥ 80 %) plus emulsifiers, colour, and vitamins A & D.

Emulsion

Mixture of two immiscible liquids (e.g., oil and water) with one dispersed in the other, stabilized by an emulsifier.

Surfactant

Substance (e.g., lecithin) that lowers surface tension and stabilizes emulsions.

Temporary Emulsion

Unstable mixture (e.g., oil & vinegar) that separates unless shaken just before use.

Permanent Emulsion

Stable emulsion (e.g., mayonnaise) maintained by a strong emulsifier film.

Mayonnaise

Oil-in-water permanent emulsion (≥ 65 % oil) stabilized by egg yolk lecithin and acidified with vinegar or lemon juice.

Sol

Colloidal system with solid particles dispersed in a liquid continuous phase (e.g., gravy).

Gel

Colloid where liquid is trapped in a continuous solid phase, giving a semi-solid texture (e.g., custard).

Fry Oil Life

Period during which a frying fat maintains quality; extended by filtering crumbs and avoiding overheating.

Deep-Fat Frying

Cooking method where food is submerged in hot oil (≈ 175–190 °C) for rapid heat transfer and browning.

Acrolein

Irritating compound formed when overheated fat decomposes glycerol; responsible for pungent smoke.

Syneresis (Gel)

Liquid weeping from a gel due to protein contraction, as in overcooked custard or yogurt.

Flavour Reversion

Development of off “fishy” notes in soybean or other oils before full rancidity, from linoleic oxidation.

Hydrogen Fixation (Legumes)

Trick question—it should be “Nitrogen fixation,” the process that boosts plant protein; hydrogen fixation is not a food term.

Extra-Virgin Olive Oil

First cold pressing of olives, low acidity, high monounsaturated fat, strong flavour, lower smoke point.

Canola Oil

Canadian-bred rapeseed oil low in erucic acid, rich in monounsaturated fat, high smoke point.

Coconut Oil

Tropical fat ≈ 92 % saturated, solid at room temperature, sharp melting point; used in confectionery.

Omega-3 Fatty Acid

Polyunsaturated fat with first double bond three carbons from the methyl end; anti-inflammatory properties.

Bloom (Chocolate)

Not in notes; ignore. (Use egg bloom definition above.)