Tài liệu Tự điển Food Science, Technology And Nutrition - Vần X,Y,Z doc

516
work See energy.
wormseed See epazote.
wort Aqueous extract of malt in brewing. See beer.
WPC Whey protein concentrate.
wraplings See wuntun.
WTO World Trade Organization, web site />wuntun (wonton) Chinese; small dough parcels containing meat,
boiled or deep fried. Also known as chiao-tzu or wraplings.
X
XangoldTM Natural source esters of the carotenoids xanthophyll
and lutein.
xanthaemia See carotinaemia.
xanthan gum Complex polymer made by bacterial fermentation;
stable to wide range of pH and temperatures; used as thickening
agent to form gels, increase viscosity in foods.
xanthelasma Yellow fatty plaques on the eyelids, due to
hypercholesterolaemia.
xanthine A purine, intermediate in the metabolism of adenine
and guanine to uric acid. caffeine (in coffee and tea) is 1,3,7trimethylxanthine; theophylline (in tea) is 1,3-dimethylxanthine; theobromine (in cocoa) is 3,7-dimethylxanthine.
xanthoma Yellow skin lesion associated with disorders of lipid
metabolism, and especially hypercholesterolaemia.
xanthophylls Hydroxylated carotenoids. Occur in all green
leaves together with chlorophyll and carotene, also present in
egg yolk, cape gooseberry, etc. Most have no vitamin a activity.
Include flavoxanthin (E-161a), lutein (161b), cryptoxanthin (E161c, is vitamin A precursor), rubixanthin (161e), rhodoxanthin
(161f), canthaxanthin (161g).
xanthoproteic reaction Test for proteins (actually for the aromatic rings of phenylalanine, tyrosine and tryptophan).
Yellow colour on boiling with nitric acid, turns orange on adding
ammonia.
xanthosis Yellowing of the skin associated with high blood concentrations of carotene.
XenicalTM See orlistat.

xenobiotic Substances foreign to the body, including drugs and
some food additives.
xerophilic See osmophiles.
xerophthalmia Advanced vitamin a deficiency in which the
epithelium of the cornea and conjunctiva of the eye deteriorates
because of impairment of the tear glands, resulting in dryness
then ulceration, leading to blindness.


517
xerosis Abnormal dryness of conjunctiva, skin or mucous
membranes.
xerostomia Dry mouth, a common side effect of a variety of
drugs.
See also ptyalism.
X-ray diffraction Technique for determination of crystal structures (e.g. of proteins) by analysis of the diffraction pattern of a
beam of X-rays shone through the crystal.
xylanase Mixture of enzymes of fungal or bacterial origin that
hydrolyse xylans: β-1,4-endoxylanase (EC 3.2.1.8) and β-dxylosidase (EC 3.2.1.32). Sometimes added to poultry and
pig feed to increase the digestibility of cereal non-starch
polysaccharides.
xylans Polysaccharides of xylose, not digested, part of nonstarch polysaccharide; a major component of hemicellulose.
xylitol A five-carbon sugar alcohol found in raspberries, endive,
lettuce; 80–100% of the sweetness of sucrose; used in sugar-free
hard sweets and gelatine gums. Apart from being of low cariogenicity, xylitol is said to have an effect in suppressing the growth
of some of the bacteria associated with dental caries (see toothfriendly sweets).
xyloascorbic acid Term used for ascorbic acid (vitamin c) to
distinguish from isoascorbic acid (see erythorbic acid), which
is araboascorbic acid and has only slight vitamin C activity.
xyloglucan One of the hemicelluloses in plant cell walls, linking

cellulose fibres. A component of non-starch polysaccharide.
xylose Pentose (five-carbon) sugar found in plant tissues mainly
as polysaccharides (xylans); 40% as sweet as sucrose. Also
known as wood sugar. Mainly excreted unmetabolised, and used
to test carbohydrate absorption.
xylulose Pentose (five-carbon) sugar occurring as a metabolic
intermediate in the pentose phosphate pathway.
Y
YAC Yeast artificial chromosome, a specialised cloning vector
that can carry large DNA inserts.
YakultTM yogurt containing live Lactobacillus spp. which are probiotics. Originally Japanese name for yoghurt fermented with L.
casei.
yam Tubers of perennial climbing plants of a number of species
of Dioscorea, D. rotundala white yam, and D. cayenensis, yellow
or Guinea yam, water, trifoliate or Chinese yam. A major food
in parts of Africa and also the Far East. In USA sweet potatoes
(see potato, sweet) are sometimes called yam.


518
Composition/100 g: (edible portion 86%) water 70 g, 494 kJ
(118 kcal), protein 1.5 g, fat 0.2 g, carbohydrate 27.9 g (0.5 g
sugars), fibre 4.1 g, ash 0.8 g, Ca 17 mg, Fe 0.5 mg, Mg 21 mg, P
55 mg, K 816 mg, Na 9 mg, Zn 0.2 mg, Cu 0.2 mg, Mn 0.4 mg, Se
0.7 µg, vitamin A 7 µg RE (83 µg carotenoids), E 0.4 mg, K 2.6 mg,
B1 0.11 mg, B2 0.03 mg, niacin 0.6 mg, B6 0.29 mg, folate 23 µg, pantothenate 0.3 mg, C 17 mg. A 130 g serving is a source of vitamin
B6, folate, a good source of Cu, Mn, a rich source of vitamin C.
yang See macrobiotic diet.
Yarmouth bloater See red herrings.
yautia See tannia.

yeast Unicellular organisms, sometimes grouped with the fungi;
eukaryotic organisms with more complex subcellular organisation than bacteria. Some types are of major importance in the
food industry. Saccharomyces cerevisiae and S. carlsbergensis are
used in brewing, wine-making and baking.
Yeasts such as Candida utilis (formerly Torula utilis) are grown
on carbohydrate or hydrocarbon media as animal feed and
potential human food, since they contain about 50% protein (dry
weight) and are very rich in B vitamins.
Some yeasts are pathogenic (especially Candida spp., which
cause thrush); many are used in biotechnology for production of
hormones (see hormones, human) and other proteins.
yeast extract A preparation of the water-soluble fraction of autolysed brewers’ yeast, valuable both as a source of B vitamins and
for its strong savoury flavour; used as a drink or a breadspread.
Composition/100 g: water 37 g, 661 kJ (158 kcal), protein 27.8 g,
fat 0 g, carbohydrate 11.8 g, fibre 3 g, ash 23.4 g, Ca 86 mg, Fe 3.7
mg, Mg 180 mg, P 104 mg, K 2600 mg, Na 3600 mg, Zn 2.1 mg, Cu
0.3 mg, Se 18 µg, vitamin B1 9.7 mg, B2 14.3 mg, niacin 97 mg, B6
1.3 mg, folate 1010 µg, B12 0.5 µg. A 6 g serving is rich source of
vitamin B1, B2, niacin, folate.
yeast fermentation, bottom Or deep fermentation; fermentation
during the manufacture of beer with a yeast that sinks to the
bottom of the tank. Most beers are produced this way; ale, porter
and stout being the principal beers produced by top fermentation.
YeastrelTM, YeatexTM See yeast extract.
yeheb A nut, fruit of Cordeauxia edulis, originally from the Horn
of Africa.
yellow fats See spread, fat.
yerba dulce The leaves of the Paraguayan shrub, Stevia rebaudiana, the source of stevioside and rebaudioside.
yerba maté See maté.
Yersinia enterocolitica Food poisoning organism that invades

intestinal epithelial cells. Infective dose 106–107 organisms; onset
3–5 days; duration weeks; TX 4.1.3.1.


519
TM

Yestamin
A variety of preparations of dried debittered
brewers’ yeast (Saccharomyces spp.) used to enrich foods.
yield Weight of food after processing as a percentage of
unprocessed material.
yin See macrobiotic diet.
ylang-ylang oil Aromatic oil from flowers of Philippine tree
Cananga odorata used as a flavouring in soft drinks, confectionery and baked goods.
YN A synthetic phospholipid (ammonium phosphatide) developed by Cadbury to replace lecithin as an emulsifying agent in
chocolate manufacture.
yogurt Milk (from a variety of animals but usually cows) coagulated and fermented with two types of bacteria, Streptococcus
thermophilus and Lactobacillus bulgaricus. The two organisms
are symbiotic; each produces compounds that promote the
growth of the other. Both act to precipitate and gel proteins;
main flavour development is from the slower formation of dlactic acid by L. bulgaricus, although S. thermophilus has a
greater capacity to metabolise lactose to l-lactate. Stirred
yogurt is prepared in bulk; set yogurt is fermented in the
plastic containers in which it will be sold. Strained (Greek style)
yogurt is prepared by removing some of the whey by straining
through a cloth or by centrifugation. Drinking yogurt is a lowviscosity drink made by blending yogurt with fruit juice and
sugar.
May be pasteurised, when most of the bacteria are destroyed,
otherwise termed live yogurt. Bioyogurts also contain Lactobacillus acidophilus (see milk, acidophilus) and Bifidobacterium

bifidum, which are claimed to enhance the growth of beneficial
bacteria in the intestine.
See also milk, fermented.
yolk index Index of freshness of an egg; ratio between height and
diameter of yolk under defined conditions. As the egg deteriorates, the yolk index decreases.
youngberry Cross between blackberry and dewberry.
yukwa Korean; snack food made by deep frying dried dough prepared by steeping waxy rice for 1–2 weeks.
yusho disease Caused by leakage of polychlorinated biphenyls
which contaminated edible oil on the Japanese island of Kyushu
in 1968.
Z
zabaglione (zabaione) Italian; frothy dessert made from egg
yolks, sugar and wine (usually marsala) whisked over gentle heat
until thick. French sabayon is similar.


520
ZAG Zinc α2 glycoprotein, secreted by various tumours; activates lipolysis and contributes to loss of adipose tissue in
cachexia.
zampone Italian; pork sausage in which meat is stuffed into a
boned pig’s trotter instead of casing.
zearalenone Trichothecene mycotoxin produced when cereals
are infected with Fusarium spp.
zeaxanthin One of the carotenoid pigments in maize, egg yolk
and Physalis (cape gooseberry); has no vitamin A activity; used
as a colouring.
See also lutein.
zébrine Variety of aubergine with purple and white stripes.
zedoary root Root of the Indian plant Curcuma zedoaria, a
member of the ginger family. Used in the manufacture of flavours

and bitters.
zeer Sudanese; earthenware vessel used for preparation of
kawal.
zein A prolamin, the major protein of maize (Zea mays), very
poor in lysine and tryptophan.
Z-enzyme Enzyme (β-1,3-glucosidase, EC 3.2.1.58) found associated with amylases, that hydrolyses the few β-1,3-links present
in amylose. Pure, crystalline β-amylase will convert only 70% of
amylose to maltose; it requires the presence of the Z-enzyme for
complete conversion.
ZeocarbTM An ion-exchange resin.
zest Outer skin of citrus fruits. See flavedo.
zinc An essential mineral which forms the prosthetic group
of a large number of enzymes, and the nuclear receptor proteins
for steroid and thyroid hormones and vitamins a and d.
Deficiency results in hypogonadism and delayed puberty,
small stature and mild anaemia; it occurs mainly in subtropical
regions where a great deal of zinc is lost in sweat, and the
diet is largely based on unleavened wholemeal bread, in which
much of the zinc is unavailable because of the high content of
phytic acid. Intestinal absorption of zinc requires an (as
yet unidentified) organic zinc binding ligand secreted in pancreatic juice. Deficiency may also lead to functional vitamin A
deficiency because of impaired synthesis of retinol binding
protein.
zitoni See pasta.
zizanie See rice, wild.
zNoseTM A surface acoustic wave-based sensor that permits
extremely rapid gas chromatography with very high sensitivity –
an ‘electronic nose’.
See also eNose.

521
Zollinger–Ellison syndrome Excessive secretion of gastric acid
due to high levels of circulating gastrin secreted by a pancreatic
tumour.
zomotherapy Treatment of convalescents with raw meat or meat
juice, long since discontinued.
zoopherin Obsolete name for vitamin b12.
zooplankton See plankton.
zucchini Italian variety of marrow developed to be harvested
when small. American and Australian name for courgette.
Zucker rat A genetically obese strain of rat used in research.
z value See decimal reduction time.
zwieback German; twice-baked bread or rusk.
zwitterions An ionised molecule with both positive and negative
charges, e.g. the amino acids.
Zygosaccharomyces Yeasts that grow in high concentrations of
sugar (osmophilic) that cause spoilage of honey, jams, and syrups.
zymase Obsolete name for the mixture of enzymes in yeast which
is responsible for fermentation.
zymogens The inactive form in which some enzymes, especially
the protein digestive enzymes, are secreted, being activated after
secretion. Also called proenzymes, or enzyme precursors.
zymotachygraph An instrument that measures the gas produced
in a fermenting dough and the amount escaping from the dough,
as an index of bread-making properties.



Appendix

525
Table 1 Units of physical quantities and multiples and submultiples of units
Physical quantity

Unit

Symbol

Definition

Amount of substance
Electric charge
Electric conductance
Electric current
Electric potential difference
Electric resistance
Electrical capacitance
Energy

mole
coulomb
siemens
ampere
volt
ohm
farad
joule

calorie
newton
hertz
lux
metre
ångstrom
lumen
candela
weber
tesla
kilogram
radian
watt
pascal
bar
gray
becquerel
steradian
degree Celsius

mol
C
S
A
V
Ω
F
J
cal
N

Hz
lx
m
Å
lm
cd
Wb
T
kg
rad
W
Pa
bar
Gy
Bq
sr
°C

kelvin
second
litre (cubic
decimeter)

K
s
L or (dm3)

SI base unit
sA
A V−1

SI base unit
J A−1 s−1
V A−1
A s V−1
m2 kg s−2
4.186 J
J m−1
s−1
cd sr m−2
SI base unit
10−10 m
cd sr
SI base unit
Vs
V s m−2
SI base unit
SI base unit
J s−1
N m−2
105 Pa
J kg−1
s−1
SI base unit
thermodynamic
temperature
−273.15 K
SI base unit
SI base unit
10−3 m3

Force
Frequency
Illuminance
Length
Luminous flux
Luminous intensity
Magnetic flux
Magnetic flux density
Mass
Plane angle
Power
Pressure
Radiation dose absorbed
Radioactivity
Solid angle
Temperature
Temperature (thermodynamic)
Time
Volume

multiple

prefix

symbol

submultiple

prefix

symbol

101
102
103
106
109
1012
1015
1018
1021

deca
hecta
kilo
mega
giga
tera
peta
exa
zetta

da
h
k
M
G
T
P
E

Z

10−1
10−2
10−3
10−6
10−9
10−12
10−15
10−18
10−21

deci
centi
milli
micro
nano
pico
femto
atto
zepto

d
c
m
µ
n
p
f
a

z


526
Table 2 Labelling reference values for foods
USA:
reference
daily intake

Vitamin A, µg
Vitamin D, µg
Vitamin E, mg
Vitamin C, mg
Thiamin, mg
Riboflavin, mg
Niacin, mg
Vitamin B6, mg
Folate, µg
Vitamin B12, µg
Biotin, µg
Pantothenic acid, mg
Calcium, mg
Copper, mg
Iodine, µg
Iron, mga
Magnesium, mg
Phosphorus, mg
Selenium, µg
Zinc, mg
a

European Union:
proposed by
Scientific Committee
for Food, 1993

European Union:
required by
EU Directive

1500
10
30
60
1.5
1.7
20
2.0
400
6.0
300
10
1000
2.0
150
18
400
1000
–
15

500
5
–
30
0.8
1.3
15
1.3
140
1.0
–
–
550
0.8
100
7, 14
–
–
40
7.5

800
5
10
60
1.4
1.6
18
2.0

200
1.0
150
6
800
–
150
14
300
800
–
15

The Scientific Committee for Food proposed separate figures for iron for women (14 mg) and men (7 mg).


770
900

15
16

90
90

60
75
90
90
90

90

1.4
1.4

0.9
1.0
1.1
1.1
1.1
1.1

1.4
1.6

0.9
1.0
1.1
1.1
1.1
1.1

0.9
1.3
1.3
1.3
1.3
1.3

18

17

12
14
14
14
14
14

12
16
16
16
16
16

1.9
2.0

1.0
1.2
1.3
1.3
1.5
1.5

1.0
1.3
1.3
1.3

1.7
1.7

600
500

300
400
400
400
400
400

300
400
400
400
400
400

65
80
150
200

2.6
2.8

1.8
2.4

2.4
2.4
2.4
2.4

1.8
2.4
2.4
2.4
2.4
2.4

0.4
0.5
0.9
1.2

85
120

45
65
75
75
75
75

45
75
90

90
90
90

40
50
15
25

1000
1000

700 350 27
700 310 9

1300 1250 240 8
1300 1250 360 15
1000 700 310 18
1000 700 320 18
1200 700 320 8
1200 700 320 8

11
12

8
9
8
8
8

8

8
11
11
11
11
11

2
3
3
5

Cr
µg

40
55
55
55
55
55

40
55
55
55
55
55

120
150
150
150
150
150

120
150
150
150
150
150

21
24
25
25
20
20

25
35
35
35
30
30

15 110 0.2

20 130 5.5
20 90 11
30 90 15

Se I
µg µg

1000 60 220 30
1300 70 290 45

700
890
900
900
900
900

700
890
900
900
900
900

200
220
340
440

Mg Fe Zn Cu

mg mg mg µg

100 30 –
275 75 11
460 80 7
500 130 10

P
mg

1300 1250 240 8
1300 1250 410 11
1000 700 400 8
1000 700 420 8
1200 700 420 8
1200 700 420 8

210
270
500
800

folate Vit B12 Vit C Ca
µg
µg
mg
mg

2.0
2.6

1.6
1.6
1.8
1.8
1.8
1.8

1.9
2.2
2.3
2.3
2.3
2.3

–
0.6
1.2
1.5

50
50

34
43
45
45
45
45

34
43
45
45
45
45

2
3
17
22

Mn Mo
mg µg

Figures for infants under 12 months are Adequate Intakes (AI), based on the observed mean intake of infants fed principally on breast milk; for nutrients other than vitamin K figures are RDA,
based on estimated average requirement + 2 SD; figures for vitamin K are AI, based on observed average intakes. Figures for calcium, chromium, manganese are AI.

5
5

11
15
15
15
15
15

0.9
1.2

1.2
1.2
1.2
1.2

0.1
0.3
0.5
0.6

Pregnant
Lactating

5
5
5
5
10
15

60
75
120
120
120
120

2
4
6

8

600
700
700
700
700
700

11
15
15
15
15
15

0.3
0.4
0.5
0.6

Females
9–13 years
14–18 years
19–30 years
31–50 years
51–70 years
>70 years

5

5
5
5
10
15

0.2
0.3
0.5
0.5

600
900
900
900
900
900

2.0
2.5
30
55

Males
9–13 years
14–18 years
19–30 years
31–50 years
51–70 years
>70 years

4
5
6
7

400
500
300
400

0–6 months
7–12 months
1–3 years
4–8 years

5
5
5
5

Vit A Vit D Vit E Vit K Vit B1 Vit B2 niacin Vit B6
µg
µg
mg
µg
mg
mg
mg
mg

Age

Table 3 US/Canadian recommended dietary allowances and acceptable intakes, 1997–2001

527


15
15
20
29

44
55
56

42
46
47

57
63

6–12 months
1–3 years
4–6 years
7–10 years

Males

11–14 years
15–17 years
18+ years

Females
11–14 years
15–17 years
18+ years

Pregnant
Lactating

700
950

600
600
600

600
700
700

350
400
400
500

vit A
µg

1.0
1.1

0.9
0.9
0.9

1.0
1.2
1.1

0.3
0.5
0.7
0.8

vit B1
mg

1.6
1.7

1.2
1.3
1.3

1.4
1.6
1.6

0.4
0.8
1.0
1.2

vit B2
mg

14
16

14
14
14

15
18
18

5
9
11
13

niacin
mg

*8 mg iron post-menopausally; supplements required in latter half of pregnancy.

Protein
g

Age

Table 4 EU population reference intakes of nutrients, 1993

1.3
1.4

1.1
1.1
1.1

1.3
1.5
1.5

0.4
0.7
0.9
1.1

vit B6
mg

400
350

180

200
200

180
200
200

50
100
130
150

folate
µg

1.6
1.9

1.3
1.4
1.4

1.3
1.4
1.4

0.5
0.7
0.9
1.0

vit B12
µg

55
70

35
40
45

35
40
45

20
25
25
30

vit C
mg

700
1200

800
800
700

1000
1000
700

400
400
450
550

Ca
mg

550
950

625
625
550

775
775
550

300
300
350
450

P
mg

*
16

18
17
16*

10
13
9

6
4
4
6

Fe
mg

7
12

9
7
7

9
9
9.5

4
4
6
7

Zn
mg

1.1
1.4

0.8
1.0
1.1

0.8
1.0
1.1

0.3
0.4
0.6
0.7

Cu
mg

55
70

35
45
55

35
45
55

8
10
15
25

Se
µg

130
160

120
130
130

120
130
130

50
70

90
100

I
µg

528


1.1
1.1
1.1
1.1

+0.3
+0.5

0.7
0.8
0.8
0.8

+0.1
+0.1

Females
11–14 years
15–18 years
19–50 years
50+ years

Pregnant
Lactating

1.2
1.3
1.3
1.3

0.9
1.1
1.0
0.9

Males
11–14 years
15–18 years
19–50 years
50+ years

0.4
0.4
0.4
0.4
0.6
0.8
1.0

vit B2
mg

0.2
0.2
0.2
0.3
0.5
0.7
0.7

vit B1
mg

0–3 months
4–6 months
7–9 months
10–12 months
1–3 years
4–6 years
7–10 years

Age

+2

12
14
13
12

15

18
17
16

3
3
4
5
8
11
12

niacin
mg

1.0
1.2
1.2
1.2

1.2
1.5
1.4
1.4

0.2
0.2
0.3
0.4
0.7

0.9
1.0

Vit B6
mg

Table 5 UK reference nutrient intakes, 1991

+0.5

1.2
1.5
1.5
1.5

1.2
1.5
1.5
1.5

0.3
0.3
0.4
0.4
0.5
0.8
1.0

Vit B12
µg

+100
+60

200
200
200
200

200
200
200
200

50
50
50
50
70
100
150

folate
µg

+10
+30

35
40

40
40

35
40
40
40

25
25
25
25
30
30
30

vit C
mg

+100
+350

600
600
600
600

600
700
700

700

350
350
350
350
400
500
500

vit A
µg

10
10

10

10

8.5
8.5
7
7
7

vit D
µg

+550

800
800
700
700

1000
1000
700
700

525
525
525
525
350
450
550

Ca
mg

+440

625
6254
550
550

775

775
550
550

400
400
400
400
270
350
450

P
mg

+50

280
300
270
270

280
300
300
300

55
60
75

80
85
120
200

Mg
mg

1600
1600
1600
1600

1600
1600
1600
1600

210
280
320
350
500
700
1200

Na
mg

14.8

14.8
14.8
8.7

11.3
11.3
8.7
8.7

1.7
4.3
7.8
7.8
6.9
6.1
8.7

Fe
mg

+6.0

9.0
7.0
7.0
7.0

9.0
9.5
9.5

9.5

4.0
4.0
5.0
5.0
5.0
6.5
7.0

Zn
mg

+0.3

0.8
1.0
1.2
1.2

0.8
1.0
1.2
1.2

0.2
0.3
0.3
0.3
0.4

0.6
0.7

Cu
mg

+15

45
60
60
60

45
70
75
75

10
13
10
10
15
20
30

Se
µg

130

140
140
140

130
140
140
140

50
60
60
60
70
100
110

I
µg

529


Vit A
µg

375
400
400
450

500

600
600
600
600

600
600
600
600

800
850

Age

0–6 months
7–12 months
1–3 years
4–6 years
7–9 years

Males
10–18 years
19–50 years
50–65 years
>65 years

Female

10–18 years
19–50 years
50–65 years
>65 years

Pregnant
Lactating

5
5

5
5
10
15

5
5
10
15

5
5
5
5
5

Vit D
µg

55
55

35–55
55
55
55

35–55
65
65
65

5
10
15
20
25

Vit K
µg

1.4
1.5

1.1
1.1
1.1
1.1

1.2
1.2
1.2
1.2

0.2
0.3
0.5
0.6
0.9

Vit B1
mg

1.4
1.6

1.0
1.1
1.1
1.1

1.3
1.3
1.3
1.3

0.3
0.4
0.5

0.6
0.9

Vit B2
mg

Table 6 Recommended nutrient intakes for vitamins, FAO 2001

18
17

16
14
14
14

16
16
16
16

2
4
6
8
12

niacin
mg

1.9
2.0

1.2
1.3
1.5
1.5

1.3
1.3
1.7
1.7

0.1
0.3
0.5
0.6
1.0

Vit B6
mg

600
500

400
400
400
400

400
400
400
400

80
80
160
200
300

folate
µg

2.6
2.8

2.4
2.4
2.4
2.4

2.4
2.4
2.4
2.4

0.4
0.5
0.9

1.2
1.8

Vit B12
µg

55
70

40
45
45
45

40
45
45
45

25
30
30
30
35

Vit C
mg

6.0
7.0

5.0
5.0
5.0
5.0

5.0
5.0
5.0
5.0

1.7
1.8
2.0
3.0
4.0

panto
mg

30
35

25
30
30
30

30
30

30
30

5
6
8
12
20

biotin
µg

530


531
Table 7 Food additives permitted in the EU
Colours
Yellow and orange colours
E100
Curcumin
E101
(i) Riboflavin, (ii) Riboflavin-5′-phosphate (vitamin B2)
E102
Tartrazine (= FD&C Yellow no. 5)
E104
Quinoline yellow
E110
Sunset Yellow FCF; Orange Yellow S (= FD&C Yellow no. 6)
Red colours

E120
E122
E123
E124
E127
E128
E129

Cochineal; Carminic acid; Carmines
Azorubine; Carmoisine
Amaranth
Ponceau 4R; Cochineal Red A
Erythrosine (= FD&C Red no. 3)
Red 2G
Allura Red AC (= FD&C Red no. 40)

Blue colours
E131
Patent Blue V
E132
lndigotine; Indigo Carmine (= FD&C Blue no. 2)
E133
Brilliant Blue FCF (= FD&C Blue no. 1)
Green colours
E140
Chlorophylls and chlorophyllins (the natural green colour of leaves)
E141
Copper complexes of chlorophyll and chlorophyllins
E142
Green S

Brown and black colours
E150a
Plain caramel
E150b
Caustic sulphite caramel
E150c
Ammonia caramel
E150d
Sulphite ammonia caramel
E151
Brilliant Black BN; Black PN
E153
Vegetable carbon
E154
Brown FK
E155
Brown HT
Derivatives of carotene
E160a
Carotenes
E160b
Annatto; Bixin; Norbixin
E160c
Paprika extract; Capsanthian; Capsorubin
E160d
Lycopene
E160e
Beta-apo-8′-carotenal (C30)
E160f
Ethyl ester of beta-apo-8′-carotenoic acid (C30)

Other plant colours
E161b
Lutein
E161g
Canthaxanthin
E162
Beetroot Red; Betanin
E163
Anthocyanins
Other compounds used as colours
E170
Calcium carbonate
E171
Titanium dioxide
E172
Iron oxides and hydroxides
E173
Aluminium


532
Table 7 (continued)
E174
E175
E180

Silver
Gold
Litholrubine BK

Preservatives
Sorbic acid and its salts
E200
Sorbic acid
E202
Potassium sorbate
E203
Calcium sorbate
Benzoic acid and its salts
E210
Benzoic acid
E211
Sodium benzoate
E212
Potassium benzoate
E213
Calcium benzoate
E214
Ethyl p-hydroxybenzoate
E215
Sodium ethyl p-hydroxybenzoate
E216
Propyl p-hydroxybenzoate
E217
Sodium propyl p-hydroxybenzoate
E218
Methyl p-hydroxybenzoate
E219
Sodium methyl p-hydroxybenzoate
Sulphur dioxide and its salts

E220
Sulphur dioxide
E221
Sodium sulphite
E222
Sodium hydrogen sulphite
E223
Sodium metabisulphite
E224
Potassium metabisulphite
E226
Calcium sulphite
E227
Calcium hydrogen sulphite
E228
Potassium hydrogen sulphite
Biphenyl and its derivatives
E230
Biphenyl; diphenyl (for surface treatment of citrus fruits)
E231
Orthophenyl phenol (for surface treatment of citrus fruits)
E232
Sodium orthophenyl phenol (sodium biphenyl-2-yl oxide)
Other preservatives
E234
Nisin
E235
Natamycin (NATA, for surface treatment of cheeses and dried cured
sausages)
E239

Hexamethylene tetramine (hexamine)
E242
Dimethyl dicarbonate
E1105
Lysozyme (an antibacterial enzyme found in tears)
Pickling salts
E249
Potassium nitrite
E250
Sodium nitrite
E251
Sodium nitrate
E252
Potassium nitrate (saltpetre)
Acids and their salts
E280
Propionic acid
E281
Sodium propionate
E282
Calcium propionate


533
Table 7 (continued)
E283
E284
E285

Potassium propionate

Boric acid
Sodium tetraborate; borax

Antioxidants
Vitamin C
E300
Ascorbic acid
E301
Sodium ascorbate
E302
Calcium ascorbate
E304
Fatty acid esters of ascorbic acid (a lipid-soluble derivative of the
vitamin)
Vitamin E
E306
E307
E308
E309

Tocopherols (natural source, mixed isomers)
Alpha-tocopherol
Gamma-tocopherol
Delta-tocopherol

Other antioxidants
E310
Propyl gallate
E311
Octyl gallate

E312
Dodecyl gallate
E315
Erythorbic acid (the d-isomer of vitamin C, little vitamin activity)
E316
Sodium erythorbate
E320
Butylated hydroxyanisole (BHA)
E321
Butylated hydroxytoluene (BHT)
Sweeteners
Sugar alcohols used as bulk sweeteners
E420
(i) Sorbitol, (ii) Sorbitol syrup
E421
Mannitol
E953
lsomalt
E965
(i) Maltitol, (ii) Maltitol syrup
E966
Lactitol
E967
Xylitol
Intense (synthetic) sweeteners
E950
Acesulfame K
E951
Aspartame
E952

Cyclamic acid and its Na and Ca salts
E954
Saccharin and its Na, K and Ca salts
E957
Thaumatin
E959
Neohesperidine DC
Emulsifiers, stabilisers, thickeners and gelling agents
E322
Lecithins (found especially in egg yolk and soya bean)
Alginates
E400
E401
E402
E403
E404
E405

Alginic acid
Sodium alginate
Potassium alginate
Ammonium alginate
Calcium alginate
Propane-1,2-diol alginate


534
Table 7 (continued)
Plant gums (soluble fibre)
E406

Agar
E407
Carrageenan
E407a
Processed eucheuma seaweed
E410
Locust bean gum; carob gum
E412
Guar gum
E413
Tragacanth
E414
Acacia gum; gum arabic
E415
Xanthan gum
E416
Karaya gum
E417
Tara gum
E418
Gellan gum
E425
Konjac
Polysorbates
E432
Polyoxyethylene sorbitan monolaurate; Polysorbate 20
E433
Polyoxyethylene sorbitan mono-oleate; Polysorbate 80
E434
Polyoxyethylene sorbitan monopalmitate; Polysorbate 40

E435
Polyoxyethylene sorbitan monostearate; Polysorbate 60
E436
Polyoxyethylene sorbitan tristearate; Polysorbate 65
Cellulose derivatives
E460
Cellulose
E461
Methyl cellulose
E463
Hydroxypropyl cellulose
E464
Hydroxypropyl methyl cellulose
E465
Ethyl methyl cellulose
E466
Carboxy methyl cellulose, Sodium carboxy methyl cellulose
E468
Cross-linked sodium carboxy methyl cellulose
E469
Enzymatically hydrolysed carboxy methyl cellulose
Fatty acid derivatives and modified fats
E470a
Sodium, potassium and calcium salts of fatty acids
E470b
Magnesium salts of fatty acids
E471
Mono- and diglycerides of fatty acids
E472a
Acetic acid esters of mono- and diglycerides of fatty acids

E472b
Lactic acid esters of mono- and diglycerides of fatty acids
E472c
Citric acid esters of mono- and diglycerides of fatty acids
E472d
Tartaric acid esters of mono- and diglycerides of fatty acids
E472e
Mono- and diacetyltartaric acid esters of mono- and diglycerides of
fatty acids
E472f
Mixed acetic and tartaric acid esters of mono- and diglycerides of
fatty acids
E473
Sucrose esters of fatty acids
E474
Sucroglycerides
E475
Polyglycerol esters of fatty acids
E476
Polyglycerol polyricinoleate
E477
Propane-1,2-diol esters of fatty acids
E479b
Thermally oxidised soya bean oil interacted with mono and
diglycerides of fatty acids
E481
Sodium stearoyl-2-lactylate
E482
Calcium stearoyl-2-lactylate
E483

Stearyl tartrate


535
Table 7 (continued)
E491
E492
E493
E494
E495

Sorbitan monostearate
Sorbitan tristearate
Sorbitan monolaurate
Sorbitan monooleate
Sorbitan monopalmitate

Other compounds
E440
Pectins (found naturally in fruit, especially apples)
E442
Ammonium phosphatides
E444
Sucrose acetate isobutyrate
E445
Glycerol esters of wood rosins
E1103
Invertase
Other additives
Acid, acidity regulators, anti-caking agents, anti-foaming agents, bulking agents,

carriers and carrier solvents, emulsifying salts, firming agents, flavour enhancers,
flour treatment agents, foaming agents, glazing agents, humectants, modified
starches, packaging gases, propellants, raising agents and sequestrants
Acidity regulators
Carbon dioxide and carbonates
E170
Calcium carbonates
E290
Carbon dioxide
E500
Sodium carbonates
E501
Potassium carbonates
E503
Ammonium carbonates
E504
Magnesium carbonates
Acetic acid and its salts
E260
Acetic acid (vinegar is dilute acetic acid)
E261
Potassium acetate
E262
Sodium acetate
E263
Calcium acetate
Lactic acid and its salts
E270
Lactic acid (the acid of sour milk)
E325

Sodium lactate
E326
Potassium lactate
E327
Calcium lactate
Citric acid and its salts
E330
Citric acid
E331
Sodium citrates
E332
Potassium citrates
E333
Calcium citrates
E380
Triammonium citrate
Tartaric acid and its salts
E334
Tartaric acid (l-(+))
E335
Sodium tartrates
E336
Potassium tartrates (cream of tartar)
E337
Sodium potassium tartrate
E353
Metatartaric acid
E354
Calcium tartrate

536
Table 7 (continued)
Phosphoric acid and its salts
E338
Phosphoric acid
E339
Sodium phosphates
E340
Potassium phosphates
E341
Calcium phosphates
E343
Magnesium phosphates
E450
Diphosphates
E451
Triphosphates
E452
Polyphosphates
E541
Sodium aluminium phosphate
Malic acid and its salts
E296
Malic acid
E350
Sodium malates
E351
Potassium malate
E352

Calcium malates
Adipic acid and its salts
E355
Adipic acid
E356
Sodium adipate
E357
Potassium adipate
Hydrochloric acid and its salts
E507
Hydrochloric acid
E508
Potassium chloride
E509
Calcium chloride
E511
Magnesium chloride
E512
Stannous chloride
Sulphuric acid and its salts
E513
Sulphuric acid
E514
Sodium sulphates
E515
Potassium sulphates
E516
Calcium sulphate
E517
Ammonium sulphate

E520
Aluminium sulphate
E521
Aluminium sodium sulphate
E522
Aluminium potassium sulphate
E523
Aluminium ammonium sulphate
Other acids and their salts
E297
Fumaric acid
E363
Succinic acid
E385
Calcium disodium ethylene diamine tetra-acetate; calcium disodium
EDTA
Alkalis
E524
E525
E526
E527
E528
E529
E530

Sodium hydroxide
Potassium hydroxide
Calcium hydroxide
Ammonium hydroxide
Magnesium hydroxide

Calcium oxide
Magnesium oxide


537
Table 7 (continued)
Other salts
E535
Sodium ferrocyanide
E536
Potassium ferrocyanide
E538
Calcium ferrocyanide
Compounds used as anticaking agents and other uses
E422
Glycerol (used as a humectant, also for its sweetness)
E431
Polyoxyethylene (40) stearate
E459
Beta-cyclodextrin
Silicon salts
E551
Silicon dioxide
E 552
Calcium silicate
E553a
(i) Magnesium silicate, (ii) Magnesium trisilicate
E553b
Talc
E554

Sodium aluminium silicate
E555
Potassium aluminium silicate
E556
Aluminium calcium silicate
Other compounds
E558
Bentonite
E559
Aluminium silicate; kaolin
E570
Fatty acids
E574
Gluconic acid
E575
Glucono delta-lactone
E576
Sodium gluconate
E577
Potassium gluconate
E578
Calcium gluconate
E579
Ferrous gluconate
E585
Ferrous lactate
Compounds used as flavour enhancers
Amino acids
E620
Glutamic acid

E621
Monosodium glutamate
E622
Monopotassium glutamate
E623
Calcium diglutamate
E624
Monoammonium glutamate
E625
Magnesium diglutamate
E640
Glycine and its sodium salt
Nucleotides
E626
Guanylic acid
E627
Disodium guanylate
E628
Dipotassium guanylate
E629
Calcium guanylate
E630
lnosinic acid
E631
Disodium inosinate
E632
Dipotassium inosinate
E633
Calcium inosinate
E634

Calcium 5′-ribonucleotides
E635
Disodium 5′-ribonucleotides


538
Table 7 (continued)
Other compounds
E650
Zinc acetate
Compounds used as glazing agents
E900
Dimethylpolysiloxane
E901
Beeswax, white and yellow
E902
Candelilla wax
E903
Carnauba wax
E904
Shellac
E905
Microcrystalline wax
E912
Montan acid esters (for surface treatment of citrus fruits)
E914
Oxidised polyethylene wax
Compounds used to treat flour
E920
l-Cysteine (an amino acid)

E927b
Carbamide
Propellant gases
E938
Argon
E939
Helium
E941
Nitrogen
E942
Nitrous oxide
E943a
Butane
E943b
Iso-butane
E944
Propane
E948
Oxygen
E949
Hydrogen
Modified starches (used as thickening and gelling agents)
E1404
Oxidised starch
E1410
Monostarch phosphate
E1412
Distarch phosphate
E1413
Phosphated distarch phosphate

E1414
Acetylated distarch phosphate
E1420
Acetylated starch
E1422
Acetylated distarch adipate
E1440
Hydroxyl propyl starch
E1442
Hydroxy propyl distarch phosphate
E1450
Starch sodium octanoyl succinate
E1451
Acetylated oxidised starch
Miscellaneous compounds
E999
Quillaia extract
E1200
Polydextrose
E1201
Polyvinylpyrrolidone
E1202
Polyvinylpolypyrrolidone
E1505
Triethyl citrate
E1518
Glyceryl triacetate; triacetin
E1520
Propan-1,2-diol; propylene glycol

539
Table 8 Fatty acid nomenclature
Trivial name

Systematic name

Shorthand code

Acetic
Propionic
Butyric
Caproic
Caprylic
Capric
Lauric
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric

ethanoic
propanoic
butanoic
hexanoic
octanoic
decanoic
dodecanoic

tetradecanoic
hexadecanoic
octadecanoic
eicosanoic
docosanoic
tetracosanoic

C2:0
C3:0
C4:0
C6:0
C8:0
C10:0
C12:0
C14:0
C16:0
C18:0
C20:0
C22:0
C24:0

Palmitoleic
Oleic
Elaidic
Vaccenic
Petroselinic
Gadoleic
Erucic
Brassidic
Cetoleic

Nervonic

9-hexadecenoic
9-octadecenoic
trans-9-octadecenoic
11-octadecenoic
6-octadecenoic
9-eicosaenoic
13-docosenoic
trans-13-docosenoic
11-docosenoic
15-tetracosenoic

C16:1 ω7
C18:1 ω9
trans-C18:1 ω9
C18:1 ω7
C18:1 ω6
C20:1 ω9
C22:1 ω9
trans-C22:1 ω9
C22:1 ω11
C24:1 ω9

α-Linolenic
Parinaric
Eicosapentaenoic
(timnodonic)
Docosapentaenoic
(clupanodonic)

Docosahexaenoic
(cervonic)
Linoleic
γ-Linolenic
α-Eleostearic

9,12,15-octadecatrienoic
9,11,13,15-octadecatetraenoic
5,8,11,14,17-eicosapentaenoic

C18:3 ω3
C18:4 ω3
C20:5 ω3

7,10,13,16,19-docosapentaenoic

C22:5 ω3

4,7,10,13,16,19-docosahexaenoic

C22:6 ω3

9,12-octadecadienoic
6,9,12-octadecatrienoic
9,11 trans, 13,
trans-octadecatrienoic
8,11,14-eicosatrienoic
5,8,11,14-eicosatetraenoic
7,10,13,16-docosatetraenoic

C18:2 ω6
C18:3 ω6
trans-C18:3 ω6
C20:3 ω6
C20:4 ω6
C22:4 ω6

4,7,10,13,16-docosapentaenoic
5,8,11-eicosatrienoic

C22:5 ω6
C20:3 ω9

Dihomo-γ-linolenic
Arachidonic
Docosatetraenoic
(adrenic)
Docosapentaenoic
Mead