Benders'dictionary of nutrition and food technology

317kuo), 300 times as sweet as sucrose, and marketed as an intensesweetener.moisture, bound Water adsorbed onto solid foods and in solutionsexhibits a vapour pressure less than that of free water atthe same temperature, and it requires a higher temperature todry the food or evaporate the solution.moisture, free Moisture in excess of the equilibrium moisturecontent at a given temperature and humidity, and so available tobe removed.molality Concentration of a solution expressed as mol of soluteper kg of solvent.molarity Concentration of a solution expressed as mol of soluteper litre of solution.molasses The residue left after repeated crystallisation of sugar;it will not crystallise. Contains 67% sucrose, together withglucose and fructose and (if from beet) raffinose and small quantitiesof dextrans; 1100 kJ (260 kcal), >500 mg iron/100 g, withtraces of other minerals.mole (1) Mexican; sauce made from sweet pepper, avocado,tomato and sesame, flavoured with aniseed, garlic, coriander, cinnamon,cloves, chilli and grated chocolate.(2) Chemical term (abbreviated to mol), 1 mol of a compoundis equivalent to its molecular mass in grams.molecular sieve Porous crystalline silicates that adsorb water andcan be regenerated by heating; used, e.g., to remove water fromalcohol or packaged foods.molluscs Marine bivalve shellfish with soft unsegmented body;most are enclosed in a hard shell and include abalone, clams,cockles, mussels, oysters, scallops, whelks, winkles.molybdenum A dietary essential mineral, required for a numberof enzymes in which it forms the functional part of the coenzymemolybdopterin. Deficiency is unknown; the reference intake is45µg and the upper tolerable intake 2 mg/day.molybdopterin A pterin derivative with molybdenum chelated bytwo sulphydryl groups; not a dietary essential but synthesised inthe body. The coenzyme of molybdenum-dependent enzymes,including xanthine (EC 1.1.3.22), sulphite (EC 1.8.3.1), aldehyde(EC 1.2.3.1) and pyridoxal (EC 1.1.3.12) oxidases.momoni W African; various fish left to start fermenting in tropicalheat for 6–10 hours, then salted for 1–2 days and sun-dried.Known in Ghana as stinking fish.monellin The active sweet principle, a protein, from the serendipityberry, Dioscoreophyllum cumminsii. 1500–2000 times as sweetas sucrose.Monilia Obsolete name for genus of fungi now known as CANDIDA.