BDOPR 10/7/99 4:25 PM Page iii Benders’ Dictionary of Nutrition and Food Technology Seventh Edition David A Bender BSc, PhD, RNutr Senior Lecturer Department of Biochemistry and Molecular Biology University College London and Arnold E Bender DSc (hc), PhD, HonMAPHA, HonFRSH, FIFST Emeritus Professor of Nutrition University of London Cambridge England BDOPR 10/7/99 4:25 PM Page iv Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England Published in North and South America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton FL 33431, USA First published 1960 Second edition 1965 Third edition 1968 Fourth edition Newnes-Butterworth 1975 Fifth edition Butterworth Scientific 1982 Reprinted 1984 Sixth edition 1990 Reprinted 1998 Woodhead Publishing Ltd Seventh edition 1999, Woodhead Publishing Ltd and CRC Press LLC © 1999, Woodhead Publishing Ltd The authors have asserted their moral rights This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers The consent of Woodhead Publishing and CRC Press does not extend to copying for general distribution, for promotion, for creating new works, or for resale Specific permission must be obtained in writing from Woodhead Publishing or CRC Press for such copying Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging in Publication Data A catalog record for this book is available from the Library of Congress Woodhead Publishing ISBN 85573 475 CRC Press ISBN 0-8493-0018-5 CRC Press order number: WP0018 Cover design by The ColourStudio Typeset by Best-set Typesetter Ltd, Hong Kong Printed by T J International, Cornwall, England BDOPR 10/7/99 4:25 PM Page ii Selected titles from Woodhead’s food science, technology and nutrition list: Food technology Fellows, Food processing technology: principles and practice ISBN: 85573 271 ‘ interesting, logical and concise A good introduction for students and professionals.’ Food Manufacture Tamime and Robinson, Yoghurt: science and technology Second edition ISBN: 85573 399 Widely accepted as the standard work in the industry, the second edition has been completely rewritten and greatly expanded, incorporating major new developments such as ‘bio-yoghurts’ Greensmith, Practical dehydration Second edition ISBN: 85573 394 ‘This book is primarily addressed to the food industry professional The text is written with great care and provides a large amount of valuable, practical information.’ Lebensmittel Wissenschaft und Technologie Food quality Singhal, Kulkarni and Rege, Handbook of indices of food quality and authenticity ISBN: 85573 299 ‘ this book will be an essential reference work for industry and an indispensable guide for technologists, analysts, microbiologists and food chemists.’ Food Science and Technology Kress-Rogers (ed.), Instrumentation and sensors for the food industry ISBN: 85573 363 ‘ the most comprehensive workbook for practitioners ever written.’ Food Science and Technology Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: visiting our web site at www.woodhead-publishing.com contacting Customer Services (e-mail: sales@woodheadpublishing.com; fax: +44 (0)1223 893694; tel.: +44 (0)1223 891358; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) BDOPR 10/7/99 4:25 PM Page v Contents Preface vi A note on food composition vii List of Figures viii Dictionary Appendix: 441 Table Units of physical quantities and multiples and submultiples of units Table Labelling reference values for foods Table US recommended daily amounts of nutrients, 1989, updated 1997, 1998 Table UK reference nutrient intakes, 1991 Table EU population reference intakes of nutrients Table Permitted food additives in the European Union Table Nomenclature of fatty acids 443 444 446 450 451 452 463 BDOAP 10/7/99 4:56 PM Page 462 462 Table (continued) Miscellaneous compounds E-999 E-1105 E-1200 E-1201 E-1202 E-1505 E-1518 Quillaia extract Lysozyme Polydextrose Polyvinyl pyrrolidone Polyvinyl polypyrrolidone Triethyl citrate Glyceryl triacetate (triacetin) Modified starches E-1404 E-1410 E-1412 E-1413 E-1414 E-1420 E-1422 E-1440 E-1442 E-1450 Oxidised starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated starch adipate Hydroxypropyl starch Hydroxypropyl distarch phosphate Starch sodium octanoyl succinate BDOAP 10/7/99 4:56 PM Page 463 463 Table Nomenclature of fatty acids 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 w6 C18:1 w9 trans-C18:1 w9 C18:1 w9 C18:1 w6 C20:1 w9 C22:1 w9 trans-C22:1 w9 C22:1 w11 C24:1 w9 a-Linolenic Parinaric Eicosapentaenoic (timnodonic) Docosapentaenoic (clupanodonic) 9,12,15-octadecatrienoic 9,11,13,15-octadecatetraenoic 5,8,11,14,17-eicosapentaenoic C18:3 w3 C18:4 w3 C20:5 w3 7,10,13,16,19-docosapentaenoic C22:5 w3 Docosahexaenoic (cervonic) Linoleic g-Linolenic a-Eleostearic C22:6 w3 C18:2 w6 C18:3 w6 trans-C18:3 w6 Dihomo-g-linolenic Arachidonic Docosatetraenoic (adrenic) Docosapentaenoic 4,7,10,13,16,19-docosahexaenoic 9,12-octadecadienoic 6,9,12-octadecatrienoic 9,11 trans,13, transoctadecatrienoic 8,11,14-eicosatrienoic 5,8,11,14-eicosatetraenoic 7,10,13,16-docosatetraenoic 4,7,10,13,16-docosapentaenoic Mead 5,8,11-eicosatrienoic C20:3 w9 C20:3 C20:4 C22:4 C22:5 w6 w6 w6 w6 ... sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot... written with great care and provides a large amount of valuable, practical information.’ Lebensmittel Wissenschaft und Technologie Food quality Singhal, Kulkarni and Rege, Handbook of indices of food. .. Page iii Benders? ?? Dictionary of Nutrition and Food Technology Seventh Edition David A Bender BSc, PhD, RNutr Senior Lecturer Department of Biochemistry and Molecular Biology University College