Benders'dictionary of nutrition and food technology

118cieddu See milk, fermented.ciguatera Poisoning from eating fish feeding in the region of coralreefs in the Caribbean, Indian and Pacific Oceans. The species offish are normally edible, and appear to derive the toxins, ciguatoxins,from their diet. Reported in seafarers’ tales in the 16thcentury.ciguatoxins See ciguatera.cimetidine See histamine receptor antagonists.CIMMYT (Centro Internacional de Mejoramiento de Maíz yTrigo) International Maize and Wheat Improvement Center,Texcoco, Mexico.cinnamon The aromatic bark of Cinnamomum spp.; it is split offthe shoots, cured and dried. During drying, the bark shrinks andcurls into a cylinder or quill. It is used as a flavour in meat products,bakery goods and confectionery, and may be availableeither as the whole quill or powdered ready for use.A 2 g serving(1 tsp) is a source of Mn.Ceylon or true cinnamon (C. zeylican) differs from other typesand the oil contains mostly cinnamic aldehyde, together withsome eugenol. Saigon cinnamon also contains cineol; Chinesecinnamon has no eugenol.CIP Cleaning-in-place;cleaning food machinery without dismantlingpipelines,etc.(as required for manual cleaning),by circulatingwater and cleaning solutions through the plant.cis- Chemical description of arrangement about a carbon–carbondouble bond when groups are arranged on the same side of thebond; in the trans-isomer they are on opposite sides of the doublebond. See isomers.cissa An unnatural desire for certain foods; alternative words,cittosis, allotriophagy and pica.citral An important constituent of many essential oils, especiallylemon. Used as the starting material for the synthesis of ionone(the synthetic perfume with an odour of violets), which is anintermediate in the chemical synthesis of retinol (see vitamin a).citrange A hybrid citrus fruit.citric acid A tricarboxylic acid, widely distributed in plant andanimal tissues and an important metabolic intermediate, yielding10.9 kJ (2.47 kcal)/g. Used as a flavouring and acidifying agent(E-330). Citrates are used as acidity regulators (E-331–333).Commercially prepared by the fermentation of sugars byAspergillus niger or extracted from citrus fruits: Lemon juicecontains 5–8% citric acid.citrin A mixture of two flavonones found in citrus pith, hesperidinand eriodictin. See flavonoids.