Benders'dictionary of nutrition and food technology

453substantial equivalence Term used to denote oil, starch, etc., froma genetically modified crop, that does not contain protein orDNA, and cannot be distinguished from the same product fromthe unmodified crop.substrate The compound on which an enzyme acts, or the mediumon which micro-organisms grow.subtilin antibiotic isolated from a strain of Bacillus subtilis grownon a medium containing asparagine. Used as a food preservative(not permitted in the UK), as it reduces the thermal resistanceof bacterial spores and so permits a reduction in the processingtime.Sucaryl TM Sodium or calcium salt of cyclohexyl sulphamate (seecyclamate).succory See chicory.succotash American; sweetcorn (maize) kernels cooked withgreen or lima (butter) beans.succus Any juice or secretion of animal or plant origin. Succusentericus is the intestinal juice.suchar Activated charcoal, used to decolourise solutions.sucking pig Piglet aged 4–5 weeks, usually stuffed and roastedwhole.sucralfate Complex of aluminium hydroxide and sulphatedsucrose used to form a protective coat over the gastric orduodenal mucosa in treatment of peptic ulcers.Sucralose TM Chlorinated sucrose (trichlorogalactosucrose); 2000times as sweet as sucrose, stable to heat and acid.sucrase (sucrase-isomaltase) See invertase.sucrol See dulcin.Sucron TM Mixture of saccharin and sucrose, four times as sweetas sucrose alone.sucrose Cane or beet sugar.A disaccharide, glucosyl-fructose.sucrose distearate See sucrose esters.sucrose esters Di- and trilaurates and mono- and distearates ofsucrose. Used as emulsifiers, wetting agents and surface activeagents, e.g. for washing fruits and vegetables, as antispatteringagents, antifoam agents and antistaling or crumb-softeningagents (E-473).See also sucrose polyesters.sucrose intolerance See disaccharide intolerance.sucrose monostearate See sucrose esters.sucrose polyesters (SPE) Mixtures of hexa- hepta- and octaestersof sucrose and common fatty acids (C-12 to C-20 andabove). Can replace fats and oils in foods and food preparation(trade names olestra, Olean) but pass through the gastroin-