Modified starch is prepared through physical, enzymatic, or chemical treatment of native starch. Used as thickener, stabilizer, emulsifier, and binder in various applications. Can be modified to enhance stability, texture, viscosity, and gelatinization time
Brix measures dissolved solids in liquids, commonly used for sugar content. One degree Brix equals 1 gram of sucrose in 100 grams of solution. Brix only approximates dissolved solids other than pure sucrose
PLU codes uniquely identify bulk produce since 1990. Over 1400 codes assigned by IFPS, formed in 2001. Codes eliminate visual identification for grocery store checkout
HVP is foodstuffs obtained through protein hydrolysis with meaty, savory taste. Acid-hydrolyzed (aHVP) uses hydrochloric acid at 90-120°C for up to 8 hours. Enzymatic (eHVP) uses proteases at neutral pH and lower temperatures. Mainly produced from vegetable proteins like soybean and corn
Guar gum is extracted from guar beans and produced as white powder. India produces nearly 80% of world's guar gum. Contains galactose and mannose sugars with linear chain structure
Yolk is nutrient-bearing portion of egg supplying food for embryo development. Most birds and reptiles have yolk in special reproductive tract organ. Yolk is mostly extracellular to oolemma, not accumulating inside egg cell