Benders'dictionary of nutrition and food technology

201fouling Deposits of food or limescale on surfaces of heatexchangers.four ale Beer originally sold at four pence per quart. The four alebar is the public bar.fovantini See pasta.FPLC (fast protein liquid chromatography) Modification of hplcfor separation of proteins under denaturing conditions.fractional test meal A method of examining the secretion ofgastric juices; the stomach contents are sampled at intervals aftera test meal of gruel, and acidity (and sometimes also pepsinactivity) is measured.frangipane (frangipani) Originally a jasmine perfume which gaveits name to an almond cream flavoured with the perfume. Theterm is used for a cake filling made from eggs, milk and flour withflavouring, and also for a pastry filled with an almond flavouredmixture.frappé (1) Iced, frozen or chilled.(2) Egg-white and sugar syrup whipped until so aerated thatthe density reaches 5 lb per gallon (100 g in 200 mL).freedom food UK, animals maintained under relatively extensiveconditions (but not free range), with high standard of animalwelfare monitored by the Royal Society for the Prevention ofCruelty to Animals.free flow agents Alternative name for anticaking agents.free from For a food label or advertising to bear a claim that it isfree from fat, saturates, cholesterol, sodium or alcohol it mustcontain no more than a specified (low) amount. The preciselevels at which such claims are permitted differ from one countryto another. In the USA the food so described must contain onlya trivial or physiologically insignificant amount of the specifiednutrient.free radical A highly reactive molecular species with an unpairedelectron.See also antioxidant.free range Applied to laying hens kept at no more than 1000 birdsto the hectare with free access to open air and grass duringdaylight.freeze concentration Concentration of a liquid by freezing outpure ice, leaving a more concentrated solution; it requires lessinput of energy, and causes less loss of flavour, than concentrationby evaporation. Used especially in the concentration of fruitjuices, vinegar and beer.See also apple jack.freeze drying Also known as lyophilisation. A method of dryingin which the material is frozen and subjected to high vacuum.