Benders'dictionary of nutrition and food technology

462iso-syrups, high-fructose syrups (HFS), high-fructose corn syrups(HFCS).See also glucose isomerase.syrup, hydrogenated Syrups produced by partial hydrolysis ofstarch followed by hydrogenation to yield a mixture of sorbitol,maltitol and other polyols. Also known as hydrogenated starchhydrolysates. Used as bulk sweeteners (see sweeteners, bulk),viscosity or bodying agents, humectants, crystallisation modifiers(see retrogradation) and rehydration aids.syrup, maltose Made from starch by hydrolysis with acid orbacterial maltase and a maltogenic enzyme, containing up to75% maltose with little glucose.TT3, T4 Tri-iodothyronine and thyroxine (tetra-iodothyronine),the thyroid hormones.Tab TM Sugar-free cola drink sweetened with cyclamate, introduced1963.tabasco A thin piquant sauce prepared by fermentation of powdereddried fruits of chilli pepper (see pepper, chilli), mixed withspirit vinegar and salt.tachycardia Rapid heartbeat, as occurs after exercise; may alsooccur, without undue exertion, as a result of anxiety and inanaemia and vitamin b 1 deficiency.tachyphagia Rapid eating.taeniasis Infection with tapeworms of the genus Taenia.taette See milk, fermented.tagatose d-Lyxo-2-hexulose an isomer of fructose obtained byhydrolysis of plant gums and used as a bulk sweetener (seesweeteners, bulk); 14-times as sweet as sucrose. Notmetabolised to any significant extent, so does not affect bloodglucose, and has zero energy yield.tagliatelle See pasta.tahini (tahina) Middle East; paste made from sesame seeds,usually eaten as a dip; also used in preparation of hummus.takadiastase Or koji; an enzyme preparation produced bygrowing the fungus Aspergillus oryzae on bran, leaching theculture mass with water and precipitating with alcohol. Containsa mixture of enzymes, largely diastatic (i.e. amylase), used forthe preparation of starch hydrolysates.Talin TM Thaumatin, an extract of the berry Thaumatococcusdanielli, about 3000 times as sweet as sucrose.See also katemfe.