Also known as guar gum. Reserve polysaccharide consisting of principal chains of mannose and glucose bonded with β-1,4 bonds and lateral chains of galactose. Together with other polysaccharides, it provides selective nutrition for the intestinal microflora.
Simple sugar consisting of one single molecule, present in lactose (milk sugar, made up of glucose and galactose) and in the complex lipids present in nerve tissue.
An additive giving food the consistency of a gel. Gelling agents include certain seaweed extracts such as agar-agar, a number of seed flours and pectins. On the label, they are indicated either in full or with the EC abbreviation consisting of a letter E followed by three numbers between 400 and 460.
Cf. Transgenic foods.
Clarified butter commonly used in Indian cookery. The best is made from buffalo butter. It is used as a condiment for rice and legumes, a cooking fat, in cakes, etc.
Protein of plant origin belonging to the prolamine group, part of the gluten protein complex. Gliadin is soluble in ethanol, uncoagulable with heat and characterised by a low content of essential amino acids. Its composition is important for the results of bread making. The gliadin in the gluten complex is the cause of celiac disease.
Polypeptide hormone secreted by the pancreas. It causes hyperglycemia and is therefore an insulin antagonist. Secretion is stimulated by a state of hypoglycemia.