[ Brominated vegetable oil, BVO ] Triglycerides that have been bonded with the element bromine. Brominated vegetable oil is used as an emulsifier in citrus-flavored soft drinks, preventing the flavouring from separating during distribution and storage. BVO has been implicated… Read More »Brominated vegetable oil
[ Bromism ] A syndrome resulting from the prolonged consumption of the element bromine. Bromism was common when bromide-based sedatives such as potassium bromide and lithium bromide were commonly used. More recently, there have been cases allegedly associated with consumpution… Read More »Bromism
[ butyraldehyde, butanal ] An aldehyde derivative of butane with an acrid smell. Butyraldehyde oxidises to form butyric acid.
[ Butyric Acid, Butanoic Acid, BTA ] A carboxylic acid found in milk, butter and cheese. It is a product of anaerobic fermentation. It has an unpleasant smell and acrid taste. Butyric acid is present in the colin, sweat and… Read More »Butyric Acid
[ C-reactive protein, CRP ] A protein found in blood plasma, produced by the liver in response to inflammatory conditions such as infections, inflammatory diseases, cancer, tissue injury and necrosis. CRP binds to phosphocholine, found on the surface of dead… Read More »C-reactive protein (CRP)
[ Calorie, Cal., Kilocalorie, kcal., large calorie ] A unit of measure of food energy. 1 kilocalorie (kcal) is equivalent to 4.184 kilojoules (KJ). A “small calorie” (cal, 4.184 joules) is the amount of energy needed to raise the temperature… Read More »Calorie
The process of heating sugars until they turn brown, producing a nutty or caramel flavour. It is a non-enzymatic chemical reaction (pyrolysis) that takes place between 110° to 180° C, depending on the specific sugar involved. Also see: Maillard reaction
[ Carbohydrate, Carb, Saccharide ] A group of organic compounds occurring in living tissues, comprising of sugars, starches, and cellulose. Carbohydrates can be divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Shorter-chain carbohydrates (monosaccharides and disaccharides) are generally… Read More »Carbohydrate
[ Carotenoid, keto-carotenoid ] Fat-soluable organic pigments found in the chloroplasts and chromoplasts of plants and certain bacteria and fungi. They are tetraterpenoids and range in colour from yellow to red and are responsible for the colour of carrots and… Read More »Carotenoid
[ Casein, Kappa_Casein, Alpha_Casein, Beta_Casein ] Phosphoproteins which are predominant component of mammalian milk. Caseins make up about 80% of the proteins in bovine milk and between 20% and 45% of the protein component of human milk. Caseins interact with… Read More »Casein