Glossary

A member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some which can cause disease.

A place where bread and cakes are made or sold.

Is a colorless crystalline solid and a simple aromatic carboxylic acid. The name is derived from gum benzoin, which was for a long time its only known source. Benzoic acid occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites. Salts of benzoic acid are used as food preservatives and benzoic acid is an important precursor for the industrial synthesis of many other organic substances. The salts and esters of benzoic acid are known as benzoates /ˈbɛnzoʊ.eɪt/.

A drink other than water.

Butylated Hydroxyanisole: Petroleum-derived preservative which helps to prevent spoilage due to oxidation. May cause allergic reaction in sensitive individuals.

Butylated Hydroxytoluene : Petroleum-derived preservative which helps to prevent spoilage due to oxidation. One of the most commonly used antioxidants in foods. May cause allergic reaction in sensitive individuals.

A mixture of different substances or other things.

Mixtures of milled cereals and other ingredients such as pulses, dried skimmed milk and possibly sugar and oil. Blended foods are produced by dry-blending of milled ingredients; toasting or roasting and milling of ingredients; extrusion cooking, which results in a “pre-cooked” food. The final product is milled into a fine powder and fortified with a mineral and vitamin premix and is subject to specific requirements.

A pale yellow edible fatty substance made by churning cream and used as a spread or in cooking.

The natural fat contained in milk and dairy products.