Benders'dictionary of nutrition and food technology

168elver Young eel, about 5 cm in length.EM Electron microscope or microscopy, see microscope,electron.emaciation Extreme thinness and wasting, caused by disease orundernutrition.See also cachexia; marasmus; protein–energy malnutrition.Embden groats See groats.emblic Berry of the S.E. Asian malacca tree, Emblica officinalis,similar in appearance to the gooseberry. Also known as theIndian gooseberry. An exceptionally rich source of vitamin C,600 mg/100 g.embolism Blockage of a blood vessel caused by a foreign object(embolus) such as a quantity of air or gas, a piece of tissue ortumour, a blood clot (thrombus) or fatty tissue derived fromatheroma, in the circulation.embolus See embolism.emetic Substance that causes vomiting.Emmental Swiss hard cheese, used in fondue.emmer A type of wheat known to have been used more than8000 years ago. Wild emmer is Triticum dicoccoides and trueemmer is T. dicoccum. Nowadays grown mainly for animal feed.Emprote TM A dried milk and cereal preparation consumed as abeverage, containing 33% protein.EMS See eosinophilia myalgia syndrome.emu Flightless Australian bird, Dromaius novaehollandiae,weighing 50–60 kg, farmed as a source of low-fat meat.Composition/100 g: water 75 g, 431 kJ (103 kcal), protein 22.5 g,fat 0.8 g, cholesterol 71 mg, carbohydrate 0 g, ash 1.1 g, Ca 3 mg,Fe 4.5 mg, Mg 42 mg, P 236 mg, K 300 mg, Na 120 mg, Zn 3.5 mg,Cu 0.2mg, Se 32.5µg, vitamin E 0.2 mg, B 1 0.27 mg, B 2 0.45 mg,niacin 7.4 mg, B 6 0.63 mg, folate 13 µg, B 12 6.7µg, pantothenate 2.7mg. A 100 g serving is a source of Cu, Mg, vitamin B 1 ,a goodsource of P, Zn, vitamin B 2 ,a rich source of Fe, Se, niacin, vitaminB 6 ,B 12 , pantothenate.emulsification Reduction in droplet size of immiscible liquids toachieve a stable emulsion. Also known as homogenisation.emulsifiers (emulsifying agents) Substances that are solublein both fat and water; enable fat to be uniformly dispersedin water as an emulsion. stabilisers maintain emulsionsin a stable form. Emulsifying agents are also used in bakingto aid the smooth incorporation of fat into the dough and tokeep the crumb soft. Emulsifying agents used in foodsinclude agar, albumin, alginates, casein, egg yolk, glycerylmonostearate, gums, irish moss, lecithin, soaps. SeeTable 7 of the Appendix.