Benders'dictionary of nutrition and food technology

438somatotrophin, bovine (BST)A peptide hormone produced bycows in the anterior pituitary gland. High-yielding dairy cowshave higher circulating levels and injection of BST increases theyield of milk by minimising the rate of yield decline after peaklactation.Approved for use in the USA in 1993, prohibited in theEU.Differs in amino acid sequence from human somatotrophinby about 35% and has negligible activity in human beings.somen Thin fine white noodles made from wheat.Somogyi–Nelson reagent Cupric tartrate/arsenomolybdatereagent for the detection and semiquantitative determination ofglucose and other reducing sugars.See also benedict’s reagent, fehling’s reagent.sorbestrin sorbitol ester of fatty acids, developed as a fatreplacer because it is only partially absorbed from foods.sorbet A water-ice containing sugar, water and flavouring (commonlyfruit juice or pulp). Also known as sherbet or granita.sorbic acid Hexadienoic acid, CH 3 CH=CH—CH=CH—COOH, used together with its sodium, potassium and calciumsalts to inhibit growth of fungi in wine, cheese, soft drinks, lowsugarjams, flour, confectionery, etc. (E-200–203).Sorbistat TM sorbic acid and its potassium salt (Sorbistat K).sorbitan esters Fatty acid esters of sorbitol (mainly the monostearate)used as an emulsifying agent.sorbitol Also known as glycitol, glucitol. A six-carbon sugaralcohol found in plums, apricots, cherries and apples; manufacturedby reduction of glucose; 50–60% as sweet as sucrose.Although it is metabolised, with the same energy yield as othercarbohydrates, 16 kJ (4 kcal)/g, it is only slowly absorbed from theintestine and has an effective energy yield of 10 kJ (2.4 kcal)/g.Used in baked products, jam and confectionery suitable fordiabetics (E-420).sorcerers’ milk See witches’ milk.sorghum Sorghum vulgare, S. bicolor; cereals that thrive in semiaridregions, staple food in tropical Africa, central and N. Indiaand China. Sorghum produced in the USA and Australia is usedfor animal feed. Also known as kaffir corn (in S. Africa), guineacorn (in W. Africa), jowar (in India), Indian millet and millomaize.The white grain variety is eaten as meal; red grained has abitter taste and is used for beer; sorghum syrup is obtained fromthe crushed stems of the sweet sorghum.Composition/100 g: water 9.2 g, 1419 kJ (339 kcal), protein11.3 g, fat 3.3 g (of which 17% saturated, 34% mono-unsaturated,48% polyunsaturated), carbohydrate 74.6 g, ash 1.6 g, Ca 28 mg,