Benders'dictionary of nutrition and food technology

459suspensoids See colloid.süssreserve Unfermented grape juice added to wines after fermentationto increase sweetness, especially in Germany, Englandand New Zealand.Sustagen TM A powdered food concentrate, a mixture of wholeand skim milk, casein, maltose, dextrins and glucose.Svedberg Unit of the rate of sedimentation of biological particlesand proteins in centrifugation.swainsonine See locoweed.sweating Process of leaving sun dried fruit in wooden boxes(sweat boxes) to allow equilibration between drier and moisterpieces, resulting in a more uniform product.swede Root of Brassica rutabaga or Swedish turnip; calledrutabaga in the USA.Composition /100 g: (edible portion 85%) water 90 g, 151 kJ(36 kcal), protein 1.2 g, fat 0.2 g, carbohydrate 8.1 g (5.6 g sugars),fibre 2.5g, ash 0.8g, Ca 47mg, Fe 0.5mg, Mg 23mg, P 58mg, K337 mg, Na 20 mg, Zn 0.3 mg, Mn 0.2 mg, Se 0.7 µg, 1 µgcarotenoids, E 0.3 mg, K 0.3 mg, B 1 0.09 mg, B 2 0.04 mg, niacin0.7 mg, B 6 0.1 mg, folate 21 µg, pantothenate 0.2 mg, C 25 mg. A60 g serving is a good source of vitamin C.sweeney osteomalacia in livestock due to phosphate deficiency.sweetbread Butchers’ term for pancreas (gut sweetbread) orthymus (chest sweetbread).sweet cecily See chervil (3).sweet clover disease Haemorrhagic disease of cattle causedby eating hay made from spoiled sweet clover (Melilotus officinalis),which contains dicoumarol, an antimetabolite of vitamink.sweetcorn See maize.sweeteners Four groups of compounds are used to sweeten foods:(1) The sugars, of which the commonest is sucrose. fructosehas 173% of the sweetness of sucrose; glucose, 74%;maltose, 33% and lactose, 16%. honey is a mixture ofglucose and fructose. See also syrup.(2) Bulk sweeteners (see sweeteners, bulk), including sugaralcohols.(3) Synthetic non-nutritive sweeteners which are many timessweeter than sucrose (see sweeteners, intense).(4) Various other chemicals such as glycerol and glycine (70%as sweet as sucrose), and certain peptides.sweeteners, artificial See sweeteners, intense.sweeteners, bulk Used to replace sucrose and glucose syrups;unlike intense sweeteners (see sweeteners, intense) they