Food Science Facts

1. Fennel is Sauf सौंफ़.
2. Asafoetida is (Heeng) हींग in Hindi.
3. Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid.  MSG can enhance other taste-active compounds, improving the overall taste of certain foods. MSG mixes well with meat, fish, poultry, many vegetables, sauces, soups, and marinades.
4. Dimethyl dicarbonate (DMDC) is a colorless liquid with a sharp odor.Its primary use is as a beverage preservative and or processing aid.
5. Sharp Smell of onion is due to sulphur.
6. Strong smell of oranges is due to Limonene, which is is a colourless liquid hydrocarbon classified as a cyclic terpene.
7. Over 200 species of plants produce linalool, mainly from the families Lamiaceae (mints, scented herbs), Lauraceae (laurels, cinnamon, rosewood), and Rutaceae (citrus fruits), but also birch trees and other plants, from tropical to boreal climate zones. It has also been found in some fungi.
8. Enfleurage is a process that uses odorless fats that are solid at room temperature to capture the fragrant compounds exuded by plants.
9. Lauric acid comprises about half of the fatty acid content in coconut oil, laurel oil, and in palm kernel oil (not to be confused with palm oil), Otherwise it is relatively uncommon. It is also found in human breast milk (6.2% of total fat), cow's milk (2.9%), and goat's milk (3.1%).
10. CBR is a non-lauric Cocoa Butter Replacer (CBR) derived from palm oil.
11. Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter.
12. Ethylene is ripening agent in fruits. Acetylene acts like ethylene and accelerates the ripening process, but is inadvisable because calcium carbide (producer of Acetylene) has carcinogenic properties. Use of calcium carbide is banned in certain countries.