Benders'dictionary of nutrition and food technology

461(36µg retinal), E 0.5 mg, K 0.1 mg, B 1 0.04 mg, B 2 0.09 mg, niacin9.7 mg, B 6 0.33 mg, folate 2 µg, B 12 1.8µg, pantothenate 0.4 mg,C 1 mg. A 100 g serving is a source of vitamin B 6 ,a rich source ofP, Se, niacin, vitamin B 12 .syllabub (sillabub) Elizabethan dish made from cream curdledwith white wine or cider; thickened version as a dessert and athinner version as a drink.symbiotic Organisms (commonly micro-organisms) that have aclose and obligatory relationship of mutual benefit with anotherorganism.See also commensal; pathogen.symptom Indication of a disease or condition noticed by thepatient.See also sign.synbiotic A food or ingredient that contains both a prebiotic anda probiotic.syndrome Combination of signs and/or symptoms that form adistinct clinical picture.syndrome X See metabolic syndrome.syneresis Oozing of liquid from gel when cut and allowed to stand(e.g. jelly, baked custard or clotted blood).Synergistic zinc TM zinc supplement that also contains copper andvitamin a, which are claimed to aid its absorption.Synergy1 TM Short-chain fructose oligosaccharide used as aprebiotic food additive.synsepalum See miracle berry.synthetic rice See tapioca-macaroni.syrup A solution of sugar which may be from a variety of sources,such as maple or sorghum, or stages in refining cane and beetsugar such as top syrup, refiner’s syrup, sugar syrup, golden syrupor by hydrolysis of starch (see syrup, glucose).syrup, glucose The concentrated solution of sugars from the acidor enzymic hydrolysis of starch (usually maize or potato starch);a mixture of varying amounts of glucose, maltose and glucosecomplexes. The codex alimentarius definition is: purified, concentrated,aqueous solutions of nutritive saccharides from starch.Usually 70% total solids by weight, containing glucose, maltoseand oligomers of glucose of three, four or more units. May be indried form. Used as a sweetening agent in sugar confectionery;also termed corn syrup, corn starch hydrolysate, starch syrup,confectioners’ glucose and uncrystallisable syrup.See also dextrose equivalent value; syrup, high fructose.syrup, high fructose Glucose syrup made by hydrolysis of starchand then half the glucose converted into fructose, similar toinvert syrup produced from sucrose but cheaper. Also known as