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The sodium salt of o-sulfobenzimide. The free imide, called insoluble saccharin (see illustration), is insoluble in water and has limited use as a flavoring agent in pharmaceuticals. The sodium (see illustration) and calcium salts are very soluble…

Diseases caused by Salmonella bacteria. Infections that are engendered by Salmonella bacteria are known as salmonelloses (the singular form is salmonellosis). In general, salmonelloses are commonly spread through contaminated food or water, leading…

The chemical compound sodium chloride. It is used extensively in the food industry as a preservative and flavoring, as well as in the chemical industry to make chlorine and sodium. Historically, salt is one of the oldest materials used in people's…

An erect annual legume, Glycine max, known for its high protein and oil contents. Soybean (Glycine max, order Fabales) is one of the most significant commercial legume species. Native to China, soybean is widely cultivated for forage and for its…

Mentha spicata, an aromatic, vegetatively propagated, clonal cultivar species of the mint family Lamiaceae (Labiatae). The leaves of the spearmint plant are used as a flavoring in foods. In many areas, the mint is grown primarily as a source of the…

Ingredients added to food to provide all or a part of the flavor. Spices, a unique category of flavorings which are given preferred legal status because of the long history of their use in foods, are pungent or aromatic substances of vegetable…

Crops produced as major sources of sugar, syrup, and other sugar substances. Sugar crops include sugarbeet (also spelled sugar beet), sugarcane (Fig. 1), sweet sorghum, sugar maple, sugar palm, honey, corn, and chicory. Sugar is a broad term applied…

The carbohydrates known as monosaccharides, with the chemical formula C6H12O6, and disaccharides, with the chemical formula C12H22O11, used in food as sweeteners. The monosaccharides glucose, fructose, and galactose are the simplest of the sugars.…

A perennial herb, Artemisia dracunculus, in the aster family (Asteraceae), whose pungent leaves are used as a spice. Tarragon (see illustration) is often divided into French and Russian types. French tarragon can be distinguished by its highly…

A cereal grass plant (× Triticosecale) obtained from the hybridization of wheat (Triticum) with rye (Secale cereale). Triticale (Fig. 1) is a crop plant with a small-seeded cereal grain that is used for human food and livestock feed. Worldwide,…