Benders'dictionary of nutrition and food technology

457sulphuring (sulfuring) Preservation by treatment with sulphurdioxide or sulphites; also used for treatment of vegetables priorto dehydration to prevent browning reactions.sultanas Made by drying the golden sultana grapes grown inTurkey, Greece, Australia and S. Africa; the bunches are dippedin alkali, washed, sulphured and dried. Sultanas of the Europeantype produced in the USA are termed seedless raisins.See also currants, dried; raisin.summer pudding Cold sweet of stewed fruit cased in bread orsponge cake.sum-sum See sesame.Sunett TM See acesulphame k.sunflower Annual plant, Helianthus annuus. Seeds used for oil;11% saturated, 20% mono-unsaturated, 69% polyunsaturated,contains 41.1 mg vitamin E, 5.4 mg vitamin K/100 g.Seeds, composition/100 g: (edible portion 54%) water 5.4 g,2386 kJ (570 kcal), protein 22.8 g, fat 49.6 g (of which 11% saturated,20% mono-unsaturated, 69% polyunsaturated), carbohydrate18.8g (2.6g sugars), fibre 10.5g, ash 3.5g, Ca 116mg, Fe6.8 mg, Mg 354 mg, P 705 mg, K 689 mg, Na 3 mg, Zn 5.1 mg, Cu1.8mg, Mn 2mg, Se 59.5µg, vitamin A 3µg RE (30µgcarotenoids), E 34.5 mg, K 2.7 mg, B 1 2.29 mg, B 2 0.25 mg, niacin4.5 mg, B 6 0.77 mg, folate 227 µg, pantothenate 6.7 mg, C 1 mg. A15 g serving is a source of Mg, Mn, P, Se, folate, pantothenate, agood source of Cu, vitamin B 1 ,a rich source of vitamin E.sunlight flavour Name given to unpleasant flavours developing infoods after exposure to sunlight. In milk it is said to be due tothe oxidation of methionine in the presence of riboflavin(vitamin B 2 ). At the same time riboflavin undergoes photolysisto metabolically inactive lumichrome, so a significant loss of thevitamin can occur when milk is exposed to sunlight. In beer dueto a change in the bitter principles from the hops.superchill Cool to −1 to −4°C (chill temperature is usually 2°C).supercooled liquid One that remains a liquid below its normalfreezing point.supercooling A phenomenon in which a liquid does become solideven though the temperature is below its freezing point.supercritical fluid extraction Technique for extraction especiallyof non-polar compounds, e.g. decaffeination of coffee. A gas(commonly carbon dioxide) is compressed to above its criticalpressure, but above its critical temperature, to yield a supercriticalfluid with physical properties intermediate between thoseof a dense gas and a liquid with low viscosity and surfacetension, high solvating properties and a high diffusion constantof solutes.