Benders'dictionary of nutrition and food technology

274lamb’s wool Old English drink made by pouring hot ale overpulped roasted apples and adding sugar and spices.laminarin A non-starch polysaccharide from kelp (Laminariaspp.); a short polymer of glucose linked β(1–3) with β(1–6)branch points.lamination Bonding together of two or more packaging films,papers or foods.lamprey (lampern) Cartilaginous fish resembling eel; sea lampreyis Petromyzon marinus, river lamprey or lampern is Lampetrafluviatilis.Lancashire English hard cheese with a crumbly texture.landrace Variety of plant or animal, highly adapted to local conditions,often associated with traditional agriculture.Lanepa TM Capsules of fish oil rich in ω3 polyunsaturated fattyacids.langouste shellfish, Palinurus vulgaris; see lobster.lanolin The fat from wool. Consists of a mixture of cholesterololeate, palmitate and stearate, not useful as food; used in variouscosmetics.lansoprazole See proton pump.lao-chao South-east Asian; sweet slightly alcoholic glutinous rice.Boiled rice is inoculated with a starter (ragi), which introducesvarious amylase-producing moulds, including Rhizopus spp., andfermented for 2–3 days.larch gum A polysaccharide of galactose and arabinose (ratio1:6), found in the aqueous extract of the Western larch tree(Larix occidentalis); a potential substitute for gum arabic, sinceit is readily dispersed in water.lard Originally rendered fat from pig carcass (sheep and cattlealso used). The best quality is from the fat surrounding thekidneys; neutral lard is the highest quality, prepared by agitatingthe minced fat with water at a temperature below 50 °C; kidneyfat provides No. 1 quality; back fat provides No. 2 quality. Leaflard is made from the residue of kidney and back fat after thepreparation of neutral lard by heating with water above 100 °Cin an autoclave. Prime steam lard is fat from any part of thecarcass, rendered in the autoclave. Fatty acids 41% saturated,47% mono-unsaturated, 12% polyunsaturated. Lard used to bestored in pig’s bladder, hence the expression ‘bladder of lard’ fora grossly obese person.See also lard compounds; lard substitutes.lard compounds Blends of animal fats, such as oleostearin orpremier jus, with vegetable oils, to produce products similar tolard in consistency and texture.See also lard substitutes.