Food Science Terms - U

UHT: Ultra high temperature. 

Ultrasonic: Term used to describe a vibrating wave of a frequency above that of the upper frequency limit of the human ear; it generally embraces all frequencies above 16 kilocycles/second. 

Umami: fifth basic taste (after sweet, sour, salty and bitter) described as a savory flavor. One of the food components responsible for the umami flavor in foods is glutamate, an amino acid. Usually identified as being similar to the taste of meat or broth

Unique Radiolytic Products (URPs): Chemicals produced in food when the food is irradiated that are different from chemicals produced during cooking. 

Unsaturated fat: a fatty acid chain with one or more double bond between carbon atoms and is liquid at room temperature

Unsweetened chocolate: Same as "chocolate liquor". The chocolate liquor is cooled and molded into blocks that can be used for baking. 

US-SAG: Internationally recognized measure for the gel strength of high methoxyl pectins. The sagging of a standard gel under defined conditions is measured

 

 

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