Food Science Terms RD

What is a Tyndall test used for

Tell difference between true solution (solute dissolves in solvent) and a suspension (flour in water) or colloid (mixture with one part dispersed in another)

What is syneresis?

Loss of liquid from a solid; gel returns to Sol

Sol

A suspension like gravy for example

Dextrinization

Partial hydrolysis of starch resulting in increased sweetness and decreased thickening

Retrogradation

Where gelatinized starch resulting-form hydrogen bonds as it cools, causing the liquid to gel

Low temp pasteurization

145F for 30 mins

Preparing milk for cheese, yogurt, or buttermilk

High temp short time pasteurization

161F for 14 seconds then rapid cooling

ultra pasteurization

280F for 2 seconds

What does this ratio mean for stearic acid (18:0)

It means the ratio of Carbon to double bonds

What is the relationship of carbons and melting point?

As carbon increases, melting point increases

What is the relationship of double bonds and melting point?

Increased double bonds leads to decreased melting point