Food Technology Glossary

The Food Safety Compliance System — FSSAI's online portal where food businesses in India apply for licences and registrations and file returns.

The deposition of protein, mineral or burnt-on residue on heat exchanger surfaces during processing, adding a thermal resistance and restricting flow.

Fatty acids released from triglycerides by hydrolysis, reported as a percentage or as acid value.

Dehydration by freezing the food and subliming the ice under vacuum below the triple point of water, followed by desorption of bound water.

Preserving food by lowering its temperature below 0°C so that water in the food turns to ice, which stops most microbial growth.

The Food Safety and Standards Act, 2006 — the umbrella Indian food law that created FSSAI and replaced multiple earlier statutes.

The apex Indian regulator for food, established under the Food Safety and Standards Act, 2006, responsible for standards, licensing and enforcement.

A food that provides a health benefit beyond basic nutrition, often because of an added or naturally present active ingredient.

The temperature at which an amorphous solid changes between a rigid glassy state and a rubbery state.

A ranking of how quickly a carbohydrate food raises blood sugar level after eating, compared with a reference food like pure glucose.

Baseline requirements for premises, equipment, personnel and processes to ensure food is consistently produced safely.

A swelling of the thyroid gland in the neck, usually caused by not getting enough iodine in the diet.