Benders'dictionary of nutrition and food technology

177erythroamylose Obsolete name for amylopectin.erythrocytes See blood cells.erythropoiesis The formation and development of the red bloodcells in the bone marrow.erythrosine BS Red colour permitted in foods in most countries(E-127, Red number 3 in USA; the sodium or potassium saltof 2,4,5,7-tetraiodofluorescein). Used in preserved cherries,sausages and meat and fish pastes; it is unstable to light and heat.esculin See aesculin.ESPEN European Society for Parenteral and Enteral Nutritionand Metabolism, now called European Society for Clinical Nutritionand Metabolism; web site http://www.espen.org/.ESR Electron spin resonance.essential amino acid index An index of protein quality.essential amino acid pattern The quantities of essential aminoacids considered desirable in the diet.essential amino acids See amino acids.essential fatty acids See fatty acids, essential.essential nutrients Those nutrients that are required by the bodyand cannot be synthesised in the body in adequate amounts tomeet requirements, so must be provided by the diet, includes theessential amino acids and fatty acids, vitamins and minerals.Really a tautology, since by definition nutrients are essentialdietary constituents.essential oils Volatile, aromatic or odoriferous oils found in plantsand used for flavouring foods; prepared by distillation. Chemicallydistinct from the edible oils, since they are not glycerolesters.See also oleoresins; terpenes.ester Compound formed by condensation between an acid andan alcohol. fats are esters of the alcohol glycerol and long-chainfatty acids. Many esters are used as synthetic flavours (seeflavours, synthetic).esterases Enzymes (EC 3.1.x.x) that hydrolyse esters to yieldfree acid and alcohol. Those that hydrolyse the ester linkages offats are generally known as lipases, and those that hydrolysephospholipids as phospholipases.ester value See saponification.ethane Hydrocarbon gas (C 2 H 6 ) formed in small amounts bymetabolism of oxidised linolenic acid and exhaled on thebreath; used as an index of oxygen radical damage to tissuelipids, and indirectly as an index of antioxidant status.See also fatty acids; pentane.ethanolamine 2-Amino-ethanol, one of the water-soluble bases ofphospholipids. Used as softening agent for hides, as dispersing