Food Science Glossary
| Term | Definition |
|---|---|
| Insulin |
hormone which controls blood glucose levels; insufficient insulin production can cause diabetes |
| Intrinsic sugar |
naturally occurring sugars present in the cells of foods |
| Invert sugar |
sweet liquid mixture of glucose and fructose, produced when sucrose is broken down |
| Iodine value |
amount of grams of iodine absorbed by 100g of substance; often used to calculate the level of unsaturated fatty acids |
| Irradiation |
preserving food by exposing food to radioactive sources to kill pathogens, with limited impact on appearance and quality |
| Isinglass |
collagen (a form of protein) made from the fish organ used to accelerate the clarifying of wine and beer. |
| Isoelectric point |
pH value at which a molecule becomes neutral, due to the balance of positive and negative charges across its side chains |