Food Technology Glossary

Carefully heating and cooling a fat, most often chocolate, through specific temperature stages so it sets with a smooth, glossy finish.

A time-dependent decrease in viscosity under constant shear, with recovery on standing.

Unsaturated fatty acids with at least one double bond in the trans configuration, formed industrially by partial hydrogenation or naturally by rumen bacteria.

A discriminative sensory test in which a panellist receives three samples, two identical, and identifies the odd one.

Heating to roughly 135–150 °C for 2–5 seconds followed by aseptic packaging, giving a shelf-stable product without refrigeration.

A type of fat that is usually liquid at room temperature and is generally considered healthier than saturated or trans fat when eaten in moderation.

The United States Food and Drug Administration — the American government agency responsible for food, drug, and cosmetic safety in the United States.

The last date on which a food is considered safe to eat. Unlike a best-before date, food should not be eaten after this date.

Packing food after removing almost all the air from around it, which slows down spoilage caused by oxygen and microbes.

A nutrient the body needs in small amounts to work properly. Vitamins do not give energy directly but are needed for growth and health.

The ratio of the vapour pressure of water in a food to the vapour pressure of pure water at the same temperature. It measures how much water is available for microbial growth and chemical reactions — not how much water is present.

A curve relating equilibrium moisture content to water activity at constant temperature, typically sigmoidal.