Benders'dictionary of nutrition and food technology

446serving is a source of I, a good source of P, vitamin B 2 ,a richsource of Cu, Se, vitamin B 12 .squirrel cage disintegrator Machine for shredding food, consistingof two concentric cages fitted with knife blades along theirlength, which rotate in opposite directions, subjecting the food tocutting and shearing forces.SRD State registered dietitian; legal qualification to practise asa dietitian in the UK.stabilizers Substances that stabilise emulsions of fat and water,e.g. gums, agar, egg albumin, cellulose derivatives, lecithin(E-322) for crumb softening in bread and confectionery, glycerylmonostearate (E-471) and polyoxyethylene stearate(E-430–436) for crumb softening. The legally permitted list alsoincludes superglycerinated fats (see fat, superglycinerated),propylene glycol alginate and stearate (E-570), methyl-,methylethyl- and sodium carboxymethyl-celluloses (E-466),stearyl tartrate (E-483), sorbitan esters of fatty acids (E-491–495). Bread may contain only superglycerinated fats andstearyl tartrate. See Table 7 of the Appendix.See also emulsifiers.stachyose Tetrasaccharide,galactosyl-galactosyl-glucosyl-fructose;not hydrolysed in the small intestine, and a substrate forbacterial fermentation in the colon. Present in soya beansand some other legumes; gives rise to the flatulence commonlyassociated with eating beans. Also known as mannotetrose orlupeose.stachys See artichoke, chinese.stackburn The deterioration in colour and quality of cannedfoods that have not been sufficiently cooled after canning, thenstored in stacks which cool slowly.stadiometer Portable device for measuring height, with a verticalmeasuring board and a horizontal headboard.stagnant loop syndrome See blind loop syndrome.staling The crystalline structure of starch is lost during baking.Subsequently it recrystallises (undergoes retrogradation) andin bread the crumb loses its softness. Staling can be delayed byemulsifiers (crumb softeners) such as polyoxyethylene andmonoglyceride derivatives of fatty acids. Retrogradation ofstarch also takes place in dehydrated potatoes.stanols Analogues of cholesterol that inhibit the absorption ofcholesterol from the intestinal tract; trade name Benecol.St Anthony’s Fire See ergot.Staphylococcus aureus Food poisoning organism that producesenterotoxins (TX 1.2.3.1–7) in the food. Onset of symptoms1–6 h, duration 8–24 h.