]> FOODON FoodOn (http://foodon.org) is a consortium-driven project to build a comprehensive and easily accessible global farm-to-fork ontology about food, that accurately and consistently describes foods commonly known in cultures from around the world. Food Ontology 2018-09-09 has food substance analog has taxonomic identifier http://purl.obolibrary.org/obo/RO_0009005 has primary substance added (deprecated) true has ingredient has categorical specification of A relation between a value specification and an entity which the specification is about. specifies value of has quality Damion Dooley 'egg white' 'has substance removed' some 'egg yolk' Damion Dooley sardines 'immersed in' some 'oil and mustard' "immersed in" is a relation between a (physical) entity and a fluid substance in which the entity is wholely or substantially surrounded by the substance. Damion Dooley immersed in has consumer bread 'has primary substance added' some 'flour' Damion Dooley http://langual.org LANGUAL:C0246 ink, aquatic animal A glycosylglucose consisting of two D-glucopyranose units connected by an alpha-(1->4)-linkage. maltose http://langual.org LANGUAL:C0206 LanguaL curation note: Used when maltose or a high maltose sweetener is the major ingredient. maltose A glucose with D-configuration. dextrose http://langual.org LANGUAL:C0222 glucose, d- LanguaL term definition: Used when dextrose or a high dextrose sweetener, such as corn syrup or corn syrup solids, is the major ingredient. D-glucose A glycosylglucose disaccharide, found most notably in milk, that consists of D-galactose and D-glucose fragments bonded through a beta-1->4 glycosidic linkage. The glucose fragment can be in either the alpha- or beta-pyranose form, whereas the galactose fragment can only have the beta-pyranose form. lactose http://langual.org LANGUAL:C0209 LanguaL term definition: Used when lactose or a high lactose sweetener is the major ingredient. lactose Sucrose is a disaccharide formed by glucose and fructose units joined by an acetal oxygen bridge from hemiacetal of glucose to the hemiketal of the fructose. sucrose http://langual.org LANGUAL:C0210 LanguaL term definition: Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose. sucrose A biomacromolecule consisting of large numbers of monosaccharide residues linked glycosidically. This term is commonly used only for those containing more than ten monosaccharide residues. polysaccharide http://langual.org LANGUAL:C0153 LanguaL term definition: Complex carbohydrate with molecules composed of eleven or more saccharide units. Usually not sweet to the taste. Includes starch, pectin and cellulose. polysaccharide A dextrin in which the D-glucose units are linked by alpha-(1->4) glycosidic bonds. maltodextrin http://langual.org LANGUAL:C0282 maltodextrin An aldohexose that is the C-4 epimer of glucose. galactose http://langual.org LANGUAL:C0254 galactose, d- galactose A ketohexose that is an isomer of glucose. fructose http://langual.org LANGUAL:C0223 levulose LanguaL curation note: Used when pure fructose is the major ingredient. If *HIGH FRUCTOSE SYRUP* is the major ingredient, use that term for indexing. fructose sorbitol sorbitol as food source sorbitols as food source http://langual.org Codex::420 Codex::420(i) Europe::420 LANGUAL:B3285 LANGUAL:B4427 LANGUAL:C0281 LanguaL curation note: See "food additive" comments. LanguaL term definition: Food additive. LanguaL term definition: Food additive; technological purpose(s): bulking agent, humectant, sequestrant, stabilizer, sweetener. glucitol A compound in which monosaccharide units are joined by glycosidic linkages. The term is commonly used to refer to a defined structure as opposed to a polymer of unspecified length or a homologous mixture. When the linkages are of other types the compounds are regarded as oligosaccharide analogues. oligosaccharide http://langual.org LANGUAL:C0226 LanguaL term definition: Complex carbohydrate with molecules composed of three to ten saccharide units (specifically dextrin). May be slightly sweet to the taste. oligosaccharide role (CHEBI) A mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. gelatin http://langual.org LANGUAL:C0219 LanguaL term definition: A protein extract or concentrate derived from collagen. gelatin potable water The FoodOn food ontology is a controlled vocabulary that currently covers human food raw ingredients, food products and product types. It will develop semantics for food safety, food security, the agricultural and animal husbandry practices linked to food production, culinary, nutritional and chemical ingredients and processes. FoodOn will also grow to encompass food-chains and natural ecosystems involving other animals and plants. It is built to interoperate with the OBO Library family of ontologies. FoodOn owes a large debt to LanguaL, the food indexing system developed since the mid 1970's (see LanguaL.org). LanguaL's facets have all been imported here, with some adaptation. Damion Dooley foodon ontology data specification A process of cutting food into smaller pieces, chunks or slices. Damion Dooley food cutting process Tortoises are a family, Testudinidae, of land-dwelling reptiles in the order Testudines. Damion Dooley tortoise tortoise as food source pea (whole or parts) food product Cream component produced by churning and containing not less than 80% milkfat. http://langual.org LANGUAL:C0179 butter (unspecified mammal) bu-du Damion Dooley A fermentation process in which either carbohydrates, proteins or fats are modified through microbial, enzymatic and/or other biological process. fermentation/modification process hoi-dong Miang mum-khai-pla mum-sai-pla nam-budu Fermented meat product is any product made primarily of meat subjected to a fermentation process. Damion Dooley fermented meat product nham-pla noa mai Needs to be disambiguated from noa mai. noa mai dong pak kard dong pak kum dong pak sean dong pak sean and hua plee dong pak sean and makhua dong Fermented Fish pla-chom Fermented fish pla-jaw Fermented fish pla-som pu dong Needs to be disambiguated from mum-khai-pla som-khai-pla tai-pla rice powder (roasted) Blood meal is a dry, inert powder made from blood used as a high-nitrogen organic fertilizer and a high protein animal feed. N = 13.25%, P = 1.0%, K = 0.6%. Damion Dooley https://en.wikipedia.org/wiki/Blood_meal It is one of the highest non-synthetic sources of nitrogen. It usually comes from cattle or hogs as a slaughterhouse by-product. blood meal A pre-evisceration carcass is the carcass of a dead animal immediately following hide removal, before any antimicrobial applications and any part of the evisceration process has been performed. Gregory Harhay pre-evisceration carcass https://www.ars.usda.gov/ARSUserFiles/30400510/protocols/USMARC%20Carcass%20Sampling%20Protocol.pdf A post-intervention carcass is a carcass that has had all antimicrobial intervention applied, been split in half along the backbone, and placed in a cooler, often referred to as the "hot box" cooler. Gregory Harhay post-evisceration carcass A primal cut or cut of meat is a cut or piece of meat initially separated from the carcass of an animal during butchering. Gregory Harhay https://en.wikipedia.org/wiki/Primal_cut animal meat primal cut High-moisture corn refers to corn harvested at 24 percent or greater moisture, stored and allowed to ferment in a silo or other storage structure, and used as feed for livestock. Gregory Harhay http://corn.agronomy.wisc.edu/Management/L062.aspx high moisture corn (food product) Corn stover consists of the leaves and stalks of maize (corn) (Zea mays ssp. mays L.) plants left in a field after harvest and consists of the residue: stalk; the leaf, husk, and cob remaining in the field following the harvest of cereal grain. Gregory Harhay https://en.wikipedia.org/wiki/Corn_stover Such stover makes up about half of the yield of a corn crop and is similar to straw from other cereal grasses; in Britain it is sometimes called corn straw. corn stover Corn stubble are the stems of corn remaining in the ground after harvest. Gregory Harhay corn stubble The outer coverings of the cottonseed, known as cottonseed hulls, are removed from the cotton kernels before the oil is extracted. Gregory Harhay https://en.wikipedia.org/wiki/Cottonseed Cottonseed hulls serve as an excellent source of feed for the livestock as they contain about 8% of cotton linters which have nearly 100% cellulose in them. cottonseed hull Gregory Harhay soybean stubble https://www.feedipedia.org/node/294 http://purl.obolibrary.org/obo/FOODON_00001625 organ meat product cocos fruit product The agar is usually in the form of kantens, agar sticks which require hydration. yokan neri yōkan mizu yōkan sweet bean paste an sweet bean paste aduki bean paste red mung bean paste azuki bean paste white bean paste Shiro an is sometimes used to make yokan, especially mizu yokan, however it is not, strictly speaking, yokan. Sugar is often added when this is used as a dessert ingredient or a dessert. shiro an sake mash sake moromi moromi of sake Synthetic vanilla is a compound made of vanillin or ethyl vanillin Damion Dooley synthetic vanilla extract tuna backmeat, which is specifically scraped off the bones, and looks like a ground product. Damion Dooley Maguro Nakaochi Nakaochi Scrape tuna scrape The liquid remaining when cream is churned into butter; may contain small butter globules. Not used for cultured buttermilk. http://langual.org LANGUAL:C0216 buttermilk (unspecified mammal) Liquid milk component separated from milk and containing not less than 18% milkfat (21 CFR 131.3). http://langual.org LANGUAL:C0195 sweet cream cream (part of animal milk) food food material Roasting is a baking process when the food being baked is meats Damion Dooley http://langual.org roasting meat process A material entity having a thickness of 0.3 to less than 1.5 cm Damion Dooley This is a component of a LanguaL physical state, shape or form term. thickness of 0.3 cm to less than 1.5 cm A material entity having a thickness of less than 0.3 cm Damion Dooley This is a component of a LanguaL physical state, shape or form term. thickness of 0.3 cm or less A material entity having a thickness of 1.5 to less than 7.0 cm Damion Dooley This is a component of a LanguaL physical state, shape or form term. thickness of 1.5 cm to less than 7.0 cm A material entity having a thickness of at least 7.0 cm Damion Dooley This is a component of a LanguaL physical state, shape or form term. thickness of 7 cm or more Modified through physical treatment to affect the shape quality of a food product. Damion Dooley food physical forming process A material entity having a thickness of 1.5 to less than 7.0 cm Damion Dooley This is a component of a LanguaL physical state, shape or form term. thickness of 1.5 cm or more The process of extraction of substance(s) from a food source using a solvent such as alcohol, hexane, or ethanol. Damion Dooley food solvent extraction process The process of milling grain into flour, usually performed by a grist mill, corn mill or flour mill. Damion Dooley food milling process Damion Dooley food canning process A food evaporation process is the process of removing water from a food. Damion Dooley food evaporation process canastrato cheese agave food product crescenza cheese stracchino cheese arugula, (Eruca sativa) is an edible annual plant, also known as rocket salad, rucola, rucoli, rugula, colewort, and roquette. Damion Dooley arugula greens (raw) Mizuna (ミズナ（水菜）, "water greens"), is a cultivated crop plant from the species Brassica juncea var. japonica a dark green, serrated leafed plant Damion Dooley Japanese mustard greens kyona qian jing shui cai spider mustard mizuna greens (raw) bean multi-component food product Damion Dooley http://purl.obolibrary.org/obo/FOODON_00002429 convenience food (deprecated) true adzuki bean food product elderberry food product rockfish food product flounder food product zebra food product A process involving the physical transformation of a food source or food product into some derived organic material or food product Damion Dooley food transformation process invertebrate (food source) Raw apple is apple that has not been subject to cooking or other preservation processes other than by cold storage. Fresh food is food that has not been subjected to food preservation processes (including freezing) that alter its harvested state significantly. Damion Dooley Wikipedia defines fresh food as:"food which has not been preserved and has not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly postharvest; for meat, it has recently been slaughtered and butchered; for fish, it has been recently caught or harvested and kept cold." (wikipedia:Fresh_food) red currant food product Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. ... A pan fry takes place at lower heat than does a sauté. Damion Dooley pan frying lobster meat (shell off) food object quality An orange, whole or in pieces, for eating or other food processing. Damion Dooley orange (whole or parts) apple (sliced) The ricefield rat (Rattus argentiventer) is a species of rat found throughout Southeast Asia. Although not a part of staple human diet in Cambodia, a growing market has developed there with most exports going to Vietnam Damion Dooley rice-field rat ricefield rat (as food source) apricot (whole or parts) A food product that derives from the jujube fruit, an edible oval drupe. Damion Dooley https://en.wikipedia.org/wiki/Jujube jujube fruit (food product) "peeling" is the process of removing the outer covering, layer or skin from a fruit, vegetable, or plant or animal (such as a shrimp). Damion Dooley food peeling process The zebrafish (Danio rerio) is a tropical freshwater fish belonging to the minnow family (Cyprinidae) of the order Cypriniformes Dalia AlGhamdi https://en.wikipedia.org/wiki/Zebrafish zebrafish Farfantepenaeus aztecus is a species of marine penaeid shrimps found around the east coast of the USA and Mexico Dalia AlGhamdi https://en.wikipedia.org/wiki/Farfantepenaeus_aztecus brown shrimp Scylla paramamosain is a mud crab commonly consumed in South-east Asia. Dalia AlGhamdi https://en.wikipedia.org/wiki/Scylla_paramamosain green mud crab The Indian prawn (Fenneropenaeus indicus, formerly Penaeus indicus), is one of the major commercial prawn species of the world. It is found in the Indo-West Pacific from eastern and south-eastern Africa, through India, Malaysia and Indonesia to southern China and northern Australia Dalia AlGhamdi https://en.wikipedia.org/wiki/Indian_prawn Indian prawn Drinking water that has been treated by heat, filtration, chemical disinfection, and/or exposure to ultraviolet radiation (including solar UV). Damion Dooley SUBSET_SIREN:F1647 drinking water (purified) Copra is the dried meat or kernel of the coconut, which is the fruit of the coconut palm. http://purl.obolibrary.org/obo/FOODON_03301842 http://purl.obolibrary.org/obo/FOODON_03305609 true Cornmeal is a meal (coarse flour) ground from dried maize (corn) Damion Dooley http://purl.obolibrary.org/obo/FOODON_00001149 true Salad greens are leaf vegetables that are served raw in a salad. Damion Dooley http://purl.obolibrary.org/obo/FOODON_00001564 true duplicate http://purl.obolibrary.org/obo/FOODON_00002243 nata de coco (deprecated) true http://purl.obolibrary.org/obo/FOODON_03317185 true Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Wikipedia notes: Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethanol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contains a minimum of 35% alcohol and 100 g of vanilla beans per litre (13.35 ounces per gallon) ... Canadian Regulations: Under the Food and Drug Regulations (C.R.C., c. 870), vanilla extract products have to be processed from vanilla beans: Vanilla planifolia or Vanilla tahitensia. http://purl.obolibrary.org/obo/FOODON_03301059 true A food product type is a class of food products that is differentiated by its food composition, processing and/or consumption characteristics. This does not include brand name products but it may include generic food dish categories. Damion Dooley http://langual.org LANGUAL:B1215 This term has been kept from a general LanguaL category, but may be phased out in the future. algae, bacteria or fungus used as food source order= obolibrary:FOODON_03411297 # vertebrate obolibrary:FOODON_00002452 # invertebrate obolibrary:FOODON_03411347 # plant obolibrary:FOODON_03411301 # algae obolibrary:FOODON_03411261 # fungae obolibrary:FOODON_03412345 # lichen obolibrary:FOODON_03412974 # liquid Damion Dooley's note: the subclasses here that have "(food source)" suffixes are currently originating from LanguaL additives that have not yet been matched to CHEBI ontology terms. If matches are possible they will be implemented over time, at which point the corresponding FoodOn id's will be deprecated. Disjunction discouraged, use specific item instead. http://langual.org LANGUAL:B3468 amphibian or reptile as food source (deprecated) true http://langual.org LANGUAL:C0100 root, tuber or bulb, with part of top Flower stem or large, fleshy leafstalk (petiole), such as a rhubarb stalk without the leaf blade. For a large, fleshy leafstalk with the leaf blade use *PLANT ABOVE SURFACE*. Compare *LEAF*, *SPEAR, SHOOT* AND *SPROUT*. http://langual.org LANGUAL:C0101 stalk (without leaves) stem or stalk (without leaves) http://langual.org LANGUAL:C0102 germinated or sprouted seed Edible flesh of any type of animal, including poultry and seafood. Excludes parts containing only animal fat, which is indexed under *FAT OR OIL* or under *FAT, TRIM*. http://langual.org LANGUAL:C0103 Damion Dooley Feb 6, 2017: Good meat cut resources to incorporate for Canada: The CFIA Meat Cuts Manual http://www.inspection.gc.ca/food/labelling/meat-cuts/eng/1300126276015/1300126372856 meat part of animal Animal body with skin, feathers or scales from which the internal organs have been removed and the internal cavity cleaned. Some or all of the organs are sold with the carcass. http://langual.org LANGUAL:C0105 whole animal, with skin, feathers or scales, eviscerated http://langual.org LANGUAL:C0106 organ meat, digestive system A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary. http://langual.org LANGUAL:C0108 sugar http://langual.org LANGUAL:C0109 pancreas or thymus sweetbreads thymus or pancreas http://langual.org LANGUAL:C0110 core, seed, or peel seed, peel or core LanguaL curation note: Used for a fruit byproduct consisting of peel, core or seed (with adjacent tissue) or of fruit from which the juice has been extracted or expressed. peel, core or seed A thin membrane covering the seed of a plant. http://langual.org LANGUAL:C0111 bran (pericarp) LanguaL curation note: Compare *SHELL (SEED)*. skin or bran (pericarp) http://langual.org LANGUAL:C0112 pod with seeds removed A broad term that includes milk and its components, cream, curd and whey; use the appropriate specific term when milk or a milk product is the principal ingredient. Use the appropriate term under *MEAT ANIMAL* to index the source of the milk (note: 21 CFR 131.110 defines milk as cow's milk). http://langual.org LANGUAL:C0113 LanguaL curation note: For 'whole milk' combine *MILK OR MILK PRODUCT* (A. PRODUCT TYPE) with *MILK* (C. PART OF PLANT OR ANIMAL); for 'lowfat cottage cheese' combine *UNCURED CHEESE* (A. PRODUCT TYPE) with *CURD* (C. PART OF PLANT OR ANIMAL) and *FAT PARTIALLY REMOVED* (H. TREATMENT APPLIED). milk or milk component http://langual.org LANGUAL:C0114 degerminated seed or kernel LanguaL curation note: Renamed from *SEED OR KERNEL, SKIN UNDETERMINED, GERM REMOVED* in LanguaL 2008. seed, skin undetermined, germ removed Anatomical part of the plant or animal from which the food product or its major ingredient is derived, e.g., *LEAF*, *ROOT OR TUBER*, *ORGAN MEAT*, *MILK* OR *EGG*; it also includes components of parts, such as *CREAM*, and extracts, concentrates or isolates, such as *PROTEIN EXTRACT* or *SUGAR*. http://langual.org LANGUAL:C0116 part of plant or animal Used for mixtures of pods and seeds. http://langual.org LANGUAL:C0117 LanguaL curation note: Used for mixtures of pods and seeds. pod and full-size seed, mixture A degerminated seed. http://langual.org LANGUAL:C0119 endosperm with bran LanguaL curation note: Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM REMOVED* in LanguaL 2008. seed, skin present, germ removed http://langual.org LANGUAL:C0120 whole animal, skinned, defeathered or scaled, eviscerated Bone, feathers, shell, skin or trim fat. http://langual.org LANGUAL:C0122 LanguaL curation note: *BLOOD* AND *INK, AQUATIC ANIMAL* are now listed under organism substance. nonmeat part of animal A broad term that includes cream and its components, butter and buttermilk. http://langual.org LANGUAL:C0123 cream or cream component http://langual.org LANGUAL:C0125 boneless meat skeletal meat part, without bone, skin undetermined skeletal meat part, without bone or shell Includes carcass meat, organ meat, and nonmeat parts of animals, as well as the whole animal. http://langual.org LANGUAL:C0127 LanguaL curation note: Includes carcass meat, organ meat, and nonmeat parts of animals, as well as the whole animal. animal body or body part http://langual.org LANGUAL:C0129 organ meat, cardiovascular system http://langual.org LANGUAL:C0132 LanguaL curation note: Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008. seed, skin removed, germ present Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food. This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain. Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm] http://langual.org LANGUAL:C0133 bean (part of plant) whole grain whole kernel LanguaL curation note: In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.$br/$ Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. seed, skin present, germ present http://langual.org LANGUAL:C0134 LanguaL curation note: Renamed from *SEED OR KERNEL, SKIN REMOVED* in LanguaL 2008. seed, skin removed http://langual.org LANGUAL:C0135 bran and other parts of seed or kernel LanguaL curation note: Renamed from *SEED OR KERNEL, SKIN PRESENT* in LanguaL 2008. seed, skin present http://langual.org LANGUAL:C0136 LanguaL curation note: Renamed from *SEED OR KERNEL, SKIN UNDETERMINED, GERM PRESENT* in LanguaL 2008. seed, skin undetermined, germ present http://langual.org LANGUAL:C0137 LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL PRESENT* in LanguaL 2008. fruit, peel present http://langual.org LANGUAL:C0138 LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL REMOVED* in LanguaL 2008. fruit, peel removed http://langual.org LANGUAL:C0139 LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL PRESENT, CORE, PIT OR SEED REMOVED* in LanguaL 2008. fruit, peel present, core, pit or seed removed http://langual.org LANGUAL:C0140 fruit or berry, bunch LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL PRESENT, CORE, PIT OR SEED PRESENT* in LanguaL 2008. fruit, peel present, core, pit or seed present http://langual.org LANGUAL:C0142 bran and germ germ and bran http://langual.org LANGUAL:C0144 LanguaL curation note: This broad term is used for the plant as a whole, excluding the root and the fruit; for any piece consisting of two or more individual parts (e.g., a celery stalk with the leaf blades attached); or for any mixture of two or more individual parts (e.g., mushroom stems and pieces). plant above surface, excluding fruit and seed http://langual.org LANGUAL:C0145 organ meat, urogenital system http://langual.org LANGUAL:C0147 whole animal, skinned, defeathered or scaled, not eviscerated The parts of a plant that are not fruit or seed. http://langual.org LANGUAL:C0148 flower, root, stem or leaf leaf, flower, root or stem stem, leaf, flower or root root, stem, leaf or flower http://langual.org LANGUAL:C0150 whole plant or most parts used http://langual.org LANGUAL:C0151 head (plant) Extract, concentrate or isolate high in sugar, oligosaccharide or polysaccharide. http://langual.org LANGUAL:C0152 carbohydrate extract, concentrate, or isolate Cream that contains not less than 30% but less than 36% milkfat. http://langual.org LANGUAL:C0154 whipping cream light whipping cream The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran). http://langual.org LANGUAL:C0155 dehulled seed kernel kernel or seed nut, shelled (part or portion) seed or kernel, skin undetermined seed without shell or hull shelled seed LanguaL curation note: The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ. Renamed from *SEED OR KERNEL* in LanguaL 2008. seed (anatomical part) Soft sugar whose crystals are covered by a film of refined dark syrup that imparts color, flavor, and moisture. http://langual.org LANGUAL:C0156 brown sugar Highly refined crystalline sugar that appears white in color. http://langual.org LANGUAL:C0157 white sugar A pod is a slightly thickened tissue that surrounds the seeds and that dries and opens as the fruit becomes ripe. http://langual.org LANGUAL:C0158 seed or pod pod or seed An extract, concentrate or isolate containing two or more of the following: carbohydrate, fat or oil, protein, or flavoring substance. An example would be 'bean curd', which contains approximately 16 g. of protein, 9 g. of fat and 4 g. of carbohydrate per 100 grams; on the other hand, 'sesame oil' is *FAT OR OIL* even though it is highly flavored. http://langual.org LANGUAL:C0159 multicomponent extract, concentrate or isolate Cream containing not less than 18% but less than 30% milkfat; a product labeled *LIGHT CREAM* may contain optional ingredients specified by 21 CFR 131.155. http://langual.org LANGUAL:C0160 coffee cream cream, light table cream light cream Cream containing not less than 36% milkfat; a product labeled *HEAVY CREAM* may contain optional ingredients specified by 21 CFR 131.150. http://langual.org LANGUAL:C0161 cream for whipping heavy whipping cream heavy cream The tender leaves and adjacent tissue at the center of a plant. http://langual.org LANGUAL:C0162 heart (plant) http://langual.org LANGUAL:C0163 LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL UNDETERMINED, CORE, PIT OR SEED PRESENT* in LanguaL 2008. fruit, peel undetermined, core, pit or seed present Anatomical part of an animal; includes eggs and milk that, although separated from the animal, are prouced as integral parts and are affected by the animal's food intake and metabolism. http://langual.org LANGUAL:C0164 part of animal http://langual.org LANGUAL:C0165 fruit or seed The fleshy fruit of any plant. *FRUIT* includes vegetables berries and pods as well. The bulk of a fruit is its fleshy part, which is covered by a peel (skin) and which encloses a core, pit or seeds. http://langual.org LANGUAL:C0167 berry berry or fruit (anatomical part) fruit or berry, peel undetermined hip (fruit) infructescence LanguaL curation note: The descriptors under *FRUIT* are arrayed so that the indexer can check first whether the peel is present, removed or undetermined; then check the same informationfor the core, pit or seeds. For juices, beverages or jellies made from fruit, Index the entire part from which the product is derived. Renamed from *FRUIT OR BERRY* in LanguaL 2008. fruit part Bone (endoskeleton) or shell (exoskeleton) of animals, or any part thereof. http://langual.org LANGUAL:C0168 shell (animal) bone or shell http://langual.org LANGUAL:C0169 LanguaL curation note: Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans. pod containing small, immature seed A water extract prepared by simmering or steeping meat, poultry, fish, shellfish or vegetables. Seasoning may be added. http://langual.org LANGUAL:C0170 stock water extract of plant or animal Langual curation note: When the major ingredient is broth or broth-based gravy the source of the broth should be indexed as the food source. broth or stock 'invert sugar' is a combination of glucose and fructose derived from disaccharide sucrose. http://langual.org LANGUAL:C0171 Wikipedia: https://en.wikipedia.org/wiki/Inverted_sugar_syrup invert sugar http://langual.org LANGUAL:C0173 LanguaL curation note: Used when the entire animal body is the food source. Head or tail may have been removed. Use the appropriate narrower term depending on the presence or absence of skin, feathers, scales, fins and/or entrails. The body may have been cut into pieces or disintegrated. whole animal or most parts used Anatomical part of a plant, such as fruit, seed, pod, leaf, stem or flower as well as the whole plant. http://langual.org LANGUAL:C0174 part of plant Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts. http://langual.org LANGUAL:C0175 skeletal meat part Extract, concentrate or isolate high in gluten, the predominant protein of wheat or corn. http://langual.org LANGUAL:C0177 gluten http://langual.org LANGUAL:C0178 seed part Extract, concentrate or isolate high in casein, the predominant protein of milk. http://langual.org LANGUAL:C0180 casein A leafy or fibrous envelope of a fruit or seed. http://langual.org LANGUAL:C0181 LanguaL curation note: Compare *SHELL (SEED)*. husk http://langual.org LANGUAL:C0182 embryo (seed) seed germ A young plant growing from a seed; may have small leaves. The endosperm is diminished or removed. http://langual.org LANGUAL:C0183 LanguaL curation note: Compare *GERMINATED OR SPROUTED SEED* and *STEM, STALK (WITHOUT LEAVES)*. sprout A young, tender flower stem growing from a root or tuber, for example, an asparagus spear or a bamboo shoot. http://langual.org LANGUAL:C0186 shoot tip LanguaL curation note: Do not use for *SPROUT*, which grows from a seed. Compare *STEM, STALK (WITHOUT LEAVES)*. spear or shoot Food substance or component consisting predominantly of mixed glycerol esters of fatty acids and, in far lesser amounts, of fatty acids, sterols and pigments. A fat is a solid at room temperature, an oil is a liquid at room temperature (20 degrees C.). Excludes essential oils. http://langual.org LANGUAL:C0190 oil or fat fat or oil The stomach of a beef cow. http://langual.org LANGUAL:C0192 tripe Poultry, game bird or turtle eggs. http://langual.org LANGUAL:C0194 LanguaL curation note: Fish roe are indexed under *OVARY, ROE*. egg or egg part http://purl.obolibrary.org/obo/CHEBI_17309 pectin (deprecated) true The flat or fleshy expanded blade (lamina) including a small and insignificant leafstalk but excluding a large and fleshy leafstalk such as celery stalks or rhubarb stalks. http://langual.org http://purl.obolibrary.org/obo/PO_0025034 LANGUAL:C0200 LanguaL curation note: If the part indexed consists of a large leafstalk and a leaf blade, use *PLANT ABOVE SURFACE, EXCLUDING FRUIT OR SEED*. Compare *STEM, STALK (WITHOUT LEAVES)*. leaf (deprecated) true The female reproductive organs of animals (e.g., fish roe, coral of a lobster). http://langual.org LANGUAL:C0202 roe ovary, roe http://langual.org starch (deprecated) true The bulk of a seed; germ and bran are removed. http://langual.org LANGUAL:C0208 endosperm LanguaL curation note: Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. seed, skin removed, germ removed (endosperm) http://langual.org LANGUAL:C0213 LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL UNDETERMINED, CORE, PIT OR SEED REMOVED* in LanguaL 2008. fruit, peel undetermined, core, pit or seed removed A liquid enclosed by the endosperm of nuts. http://langual.org LANGUAL:C0214 milk, nut nut milk Edible organ meat, including blood and bone marrow. http://langual.org LANGUAL:C0218 variety meat organ meat http://purl.obolibrary.org/obo/FOODON_03301343 LANGUAL:C0220 cellulose (deprecated) true http://langual.org LANGUAL:C0225 egg (without shell) http://langual.org LANGUAL:C0227 LanguaL curation note: Used for seeds in hard shells rather than pods. Examples include brazil nuts, walnuts, almonds and peanuts. seed in shell or hull A physical-chemical component separated from the food source or its parts by extraction, centrifugation, filtration, heat processing, expressing or a similar process. The separated component may be converted through further processing. If this is done, the final substance is indexed. A water-extracted component may remain in aqueous dispersion. The extract, concentrate or isolate is indexed in preference to the anatomic part from which it is derived. For example, peanut oil is indexed under *PEANUT* combined wih *FAT OR OIL* rather than with *SEED OR KERNEL*. On the other hand, fruit and vegetable juices can be indexed under *FRUIT JUICE OR NECTAR* or *VEGETABLE JUICE* (A. PRODUCT TYPE); therefore the anatomic part of the plant should be indexed. http://langual.org LANGUAL:C0228 Damion Dooley's note: Items in this branch will be merged into foodon food product branch. extract, concentrate or isolate of plant or animal http://langual.org LANGUAL:C0229 flesh of fruit LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL REMOVED, CORE, PIT OR SEED REMOVED* in LanguaL 2008. fruit, peel removed, core, pit or seed removed http://langual.org LANGUAL:C0230 LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL REMOVED, CORE, PIT OR SEED PRESENT* in LanguaL 2008. fruit, peel removed, core, pit or seed present The male reproductive organs and secretions of animals. http://langual.org LANGUAL:C0234 milt, soft roe soft roe testis, milt or soft roe Extract, concentrate or isolate high in protein; may contain amino acids, polypeptides and enzymes. Includes casein, gelatin, and gluten. http://langual.org LANGUAL:C0236 protein extract, concentrate or isolate The pigmented blossom of a plant that contains the reproductive organs; a floret is a single flower of a multiple flowered inflorescence. Also includes flower buds. http://langual.org LANGUAL:C0237 bud (flower) floret or flower http://langual.org LANGUAL:C0238 bulb, root or tuber tuber, bulb or root root, tuber or bulb http://langual.org LANGUAL:C0239 root, tuber or bulb, with peel http://langual.org LANGUAL:C0240 root, tuber or bulb, without peel http://langual.org ear (corn) seed on cob, with or without husk http://langual.org LANGUAL:C0243 skeletal meat part, with bone, skin undetermined skeletal meat part, with bone or shell The serum or watery part of milk that is separated from the thicker or more coagulable part or curd, espcially in the process of making cheese; it contains lactose, minerals and lactalbumin. http://langual.org LANGUAL:C0244 whey The thicker or more coagulable part of milk that is separated from the serum or watery part (whey), especially in the process of making cheese. http://langual.org LANGUAL:C0245 curd http://purl.obolibrary.org/obo/CEPH_0000285 LANGUAL:C0246 ink, aquatic animal (deprecated) true http://langual.org LANGUAL:C0247 part of algae or fungus http://langual.org LANGUAL:C0249 LanguaL curation note: Used for the shell of a seed; usually hard and/or dry. A *HUSK*, if any, is outside a shell; the *SKIN, BRAN (PERICARP)* covers the seed found inside the shell. seed shell http://langual.org LANGUAL:C0253 fat, separable separable fat part LanguaL curation note: Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*. fat trimmings Meat from organs that do not belong to the cardiovascular, digestive or urogenital system. http://langual.org LANGUAL:C0255 organ meat, other systems The round upper portion of a mushroom. http://langual.org LANGUAL:C0258 button cap, button A flavoring substance derived from a natural source by processes such as distillation, expression or extraction. An essential oil is a fragrant, volatile, oily substance insoluble in water. An oleoresin is a combination of essential oils and resins. These two types cover most but not all flavoring substances. http://langual.org LANGUAL:C0260 essential oil, oleoresin or other flavoring substance http://langual.org LANGUAL:C0261 root, tuber or bulb, peel only http://langual.org LANGUAL:C0262 LanguaL curation note: Used for pods that contain full-sized seeds, e.g., peas in a pod. Often the pods are removed before consumpion. pod containing full-size seeds The woody external covering of the stem, branch or root of a plant, as distinct and separate from the wood itself. http://langual.org LANGUAL:C0264 bark http://langual.org LANGUAL:C0265 skeletal meat part, with bone, with skin http://langual.org LANGUAL:C0266 skeletal meat part, with bone, without skin http://langual.org LANGUAL:C0267 skeletal meat part, without bone, with skin http://langual.org LANGUAL:C0268 skeletal meat part, without bone, without skin http://langual.org LANGUAL:C0269 separable lean meat and fat part total edible meat part LanguaL curation note: Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'. skeletal meat part, without bone and skin, with separable fat http://langual.org LANGUAL:C0270 separable lean meat part LanguaL curation note: Used for meat products only when it is known that such are designated as 'separable lean'. skeletal meat part, without bone and skin, without separable fat http://langual.org LANGUAL:C0271 LanguaL curation note: Used when a sugar syrup or sugar syrup solids is the major ingredient. Sugar syrup is a liquid or semiliquid high in sugar content derived from a plant source through extraction possibly followed by conversion and/or concentration. A sugar syrup usually contains several sugars in varying proportions. Sugar syrup solids are derived by removing water from sugar syrup. sugar syrup or syrup solids http://langual.org LANGUAL:C0272 high fructose syrup A whole egg is an egg including the shell, albumen and egg yolk http://langual.org http://purl.obolibrary.org/obo/UBERON_0007379 LANGUAL:C0274 whole egg (deprecated) true http://langual.org LANGUAL:C0275 whole animal, with skin, feathers or scales, not eviscerated http://langual.org LANGUAL:C0276 calyx The free upper tip of the style of a flower, on which pollen falls and develops (Webster's) http://langual.org LANGUAL:C0277 stigma http://langual.org LANGUAL:C0279 pollen Overly broad term. http://langual.org LANGUAL:C0280 carbohydrate or related compound true http://langual.org LANGUAL:C0285 skeletal meat part, with bone, without skin, with separable fat http://langual.org LANGUAL:C0286 skeletal meat part, with bone, without skin, without separable fat An additional covering that forms on certain seeds after fertilisation, developing from the stalk of the ovule (Source: Webster's) http://langual.org LANGUAL:C0287 seed aril The broken outer coat, or husk, of grains of wheat, rye, oats, etc. separated from the flour after grinding, as by sifting (Source: Webster's) http://langual.org LANGUAL:C0288 seed bran A small swelling or projection on a plant, from which a shoot, cluster of leaves, or flower develops (Source: Webster's) http://langual.org LANGUAL:C0289 bud An underground bud that sends down roots and consists of a very short stem covered with leafy scales or layers, as in a lily, onion or hyacinth (Source: Webster's) http://langual.org LANGUAL:C0290 bulb A fleshy, thickened, vertical, underground stem, usually having annual segments with a bud at the tip, thin external scale leaves, and roots at the base, as in the gladiolus: corms differ from bulbs in having much more stem tissue and fewer scale leaves (Source: Webster's) http://langual.org LANGUAL:C0291 corm The first single leaf or one of the first pair of leaves produced by the embryo of a flowering plant, or any of various similar structures (Source: Webster's) http://langual.org LANGUAL:C0292 cotyledon The hard, central part of an apple, pear, etc., that contains the seeds (Source: Webster's) http://langual.org LANGUAL:C0293 LanguaL curation note: Renamed from *FRUIT OR BERRY, CORE ONLY* in LanguaL 2008. fruit core (anatomical part) The rind or skin of fruit (Source: Webster's) http://langual.org LANGUAL:C0294 LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL ONLY* in LanguaL 2008. fruit peel (anatomical part) The part of a flowering plant that typically contains the embryo with its protective coat and stored food and that can develop into a new plant under the proper conditions; fertilised and mature ovule (Source: Webster's). .Seeds and fruits commonly called seeds include: grain, kernel, berry, ear, corn, nut. (Source: Webster's Thesaurus). http://langual.org LANGUAL:C0295 LanguaL curation note: Renamed from *FRUIT OR BERRY, SEED ONLY in LanguaL 2008. fruit seed (anatomical part) The spore-bearing structure of a fungus (Source: Webster's) http://langual.org LANGUAL:C0296 fruiting body The oil produced by pressing or extracting lipids from plant germs (e.g. wheat germ oil, corn germ oil) /AM http://langual.org LANGUAL:C0297 germ oil A sticky, colloidal carbohydrate found in certain trees and plants, which dries into an uncrystallised, brittle mass that dissolves or swells in water (Source: Webster's) http://langual.org LANGUAL:C0298 gum (plant derived substance) The part of the axis, or stem, below the cotyledons in the embryo of a plant (Source: Webster's) http://langual.org LANGUAL:C0299 hypocotyl The liquid part of a plant, fruit, or vegetable (Source: Webster's) http://langual.org LANGUAL:C0300 juice (plant derived liquid) The oil or fat produced by extracting the lipids from liver, usually fish liver (e.g. cod liver oil, haddock liver oil, shark oil) /AM http://langual.org LANGUAL:C0301 liver oil The oil or fat produced by extracting the lipids from fruit or vegetable peel /AM http://langual.org LANGUAL:C0302 peel oil Any of the component parts, or leaves, of a corolla (Source: Webster's). Thesaurus - Syn. floral leaf, corolla, floral envelope, perianth, leaf, bract, scale. http://langual.org LANGUAL:C0303 petal Leafstalk, the slender, usually cylindrical portion of a leaf, which supports the blade and is attached to the stem (Source: Webster's) http://langual.org http://purl.obolibrary.org/obo/PO_0020038 LANGUAL:C0304 petiole (deprecated) true A creeping stem lying, usually horizontally, at or under the surface of the soil and differing from a root in having scale leaves, bearing leaves or aerial shoots near its tips, and producing roots from its undersurface (Source: Webster's) http://langual.org LANGUAL:C0305 rhizome The part of a plant, usually below the ground, that lacks nodes, shoots, and leaves, holds the plant in position, draws water and nourishment from the soil, and stores food (Source: Webster's) <THESAURUS> [An underground portion of a plant] - Syn. radix, rootlet, root hair, tuber, taproot, radicle, rhizome, rootstock; (Source: Webster's Thesaurus) http://langual.org LANGUAL:C0306 root The oil produced by pressing or extracting lipids from plant seeds (e.g. grapeseed oil, rapeseed oil, linseed oil) /AM http://langual.org LANGUAL:C0307 seed oil A short, thickened, fleshy part of an underground stem, as a potato: new plants develop from the buds, or eyes, that grow in the axils of the minute scale leaves of a tuber (Source: Webster's) http://langual.org LANGUAL:C0308 tuber The hard, fibrous substance beneath the bark in the stems and branches of trees and shrubs; xylem (Source: Webster's) http://langual.org LANGUAL:C0309 wood A pollen-bearing organ in a flower, made up of a slender stalk (filament) and a pollen sac (anther) (Webster's) http://langual.org LANGUAL:C0310 stamen http://langual.org LANGUAL:E0100 chopped coarsely grated coarsely ground cracked into small size pieces crumbs flaked (physical state) grated coarsely minced shredded divided into pieces, thickness <0.3 cm. http://langual.org LANGUAL:E0101 bolted sifted (bolted) medium ground and sifted (bolted) A liquid that flows slowly at room temperature. Examples are: some heavy liqueurs, evaporated milk, vegetable oil, molasses and honey. The range of high viscosity liquids spans sucrose solutions between 45 and 70% solids (viscosity range from 10 to 500 centipoise). Prefer 'solid pieces' factor term to 'small particles' if both appear in the food. http://langual.org LANGUAL:E0102 liquid, thick food (liquid, high viscosity) http://langual.org LANGUAL:E0103 liquid, very thick LanguaL curation note: Used for liquid food products that are very thick but still pourable. food (semiliquid) http://langual.org LANGUAL:E0104 whole and pieces http://langual.org LANGUAL:E0105 whole, shape achieved by forming, thickness 1.5-7 cm. http://langual.org LANGUAL:E0106 flour (physical state) powdered pulverized finely ground http://langual.org LANGUAL:E0107 segmented wedge-shaped LanguaL curation note: Used for solid products that are divided into more than four pieces each of which is the same shape (e.g., wedge of cheese). divided into segments or wedges http://langual.org LANGUAL:E0108 physical state, shape or form, multiple A liquid that flows very easily at room temperature. Examples are: water, apple juice, sherry, acidophilus milk, whipping cream and some heavy liqueurs. The range of low viscosity liquid spans sucrose solutions between 0 and 45% solids (viscosity range from 1 to 10 centipoise). Prefer 'solid pieces' factor term to 'small particles' if both appear in the food. http://langual.org LANGUAL:E0109 liquid, thin food (liquid, low viscosity) http://langual.org LANGUAL:E0110 semiliquid with solid pieces http://langual.org LANGUAL:E0111 LanguaL curation note: Used when the thickness of a piece size is between 0.3 and 1.5 cm. and the overall length is less than 5 cm., e.g., cut green beans. cut into short pieces The physical state of the food product (liquid, semiliquid, semisolid, or solid). Solid food products are further subdivided by shape or form. Terms are provided for products that have both liquid and solid components or that incorporate air or other gases. [FDA CFSAN 1995] http://langual.org LANGUAL:E0113 Damion Dooley's note: these categories need to be mapped over to PATO phenotypic categories, with a suitable treatment of mixtures of solids that are divided into parts. food physical quality http://langual.org LANGUAL:E0114 food (liquid, low viscosity, with small particles) http://langual.org LANGUAL:E0115 cracked into medium size pieces cut diced divided into pieces, thickness 0.3-1.5 cm. http://langual.org LANGUAL:E0116 halved LanguaL curation note: Used for solid products that are divided into two identical pieces (e.g., peach halves). divided into halves http://langual.org LANGUAL:E0117 meal medium ground http://langual.org LANGUAL:E0119 mashed semisolid with smooth consistency http://langual.org LANGUAL:E0121 food (liquid, high viscosity, with small particles) http://langual.org LANGUAL:E0122 LanguaL curation note: The distinctions in this category are based on size characteristics, primarily thickness, which are important for heat transfer and for diffusion of chemicals in processing. *DIVIDED INTO HALVES, QUARTERS OR SEGMENTS* should be examined first and if one of the descriptors listed applies it should be used regardless of the size of the pieces. If none of these are applicable, other *DIVIDED OR DISINTEGRATED* descriptors should be examined. Do not use any of these descriptors if dividing or disintegrating results in a semiliquid or semisolid product. divided or disintegrated http://langual.org LANGUAL:E0123 food (liquid, low viscosity, with no visible particles) http://langual.org LANGUAL:E0124 sliced, thick, between 0.5 and 1.5 cm. http://langual.org LANGUAL:E0125 broken into large pieces cut into large pieces divided into pieces, thickness more than 1.5 cm. A state of matter between a solid and a gas, in which a substance has the capacity to flow and conforms to the shape of the container. Liquids range from water to honey, corresponding to a range in viscosity (or apparent viscosity) from 1 to 500 centipoise (viscosity is a measure of a liquid's resistance to flow). Products that are pourable but have a higher viscosity are *SEMILIQUID*. http://langual.org LANGUAL:E0130 fluid food (liquid) Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell). http://langual.org LANGUAL:E0131 whole Divided into pieces whose shape is defined in relation to the shape of the whole, i.e., halves, quarters, or segments. It is used regardless of the size of the whole. http://langual.org LANGUAL:E0133 divided into halves, quarters or segments http://langual.org LANGUAL:E0134 LanguaL curation note: Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*. semisolid with solid pieces http://langual.org LANGUAL:E0135 semiliquid with smooth consistency http://langual.org LANGUAL:E0136 LanguaL curation note: Used when particle size is below 0.2 cm. disintegrated or ground http://langual.org LANGUAL:E0137 LanguaL curation note: Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread). sliced http://langual.org LANGUAL:E0138 food (liquid, high viscosity, with solid pieces) http://langual.org LANGUAL:E0139 food (liquid, high viscosity, with no visible particles) http://langual.org LANGUAL:E0140 crumbs achieved by forming granule, food pellet, food tablet, food whole, shape achieved by forming, thickness 0.3-1.5 cm. http://langual.org LANGUAL:E0141 LanguaL curation note: Used when the thickness of a piece size is between 0.3 and 1.5 cm. and the overall length is greater than 5 cm., e.g., french fries. cut into long pieces http://langual.org LANGUAL:E0143 LanguaL curation note: Used when the shape of individual crystals is discernible; includes broken small pieces and fine-size crystals (e.g., granulated sugar or table salt). crystal Quasi-Solid, or, semisolid is the physical term for something whose state lies between a solid and a liquid. http://langual.org LANGUAL:E0144 plastic (state) pseudoplastic (state) semiplastic (state) slush thixotropic (state) LanguaL curation note: Used for soft food products that are formable or spreadable but not pourable. The product may be smooth or contain discrete particles. food (semisolid) http://langual.org LANGUAL:E0145 french cut shoestring sliced, thin, below 0.5 cm. http://langual.org LANGUAL:E0146 whole, shape achieved by forming, thickness bigger than 7 cm. http://langual.org LANGUAL:E0147 stick, formed LanguaL curation note: Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake. whole, shape achieved by forming http://langual.org LANGUAL:E0148 quartered LanguaL curation note: Used for solid products that are divided into four identical pieces (e.g., quartered artichoke heart). divided into quarters http://langual.org LANGUAL:E0149 food (liquid, low viscosity, with solid pieces) http://langual.org LANGUAL:E0150 LanguaL curation note: Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored). whole, natural shape A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid. http://langual.org LANGUAL:E0151 solid food (solid) Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese. http://langual.org LANGUAL:E0152 divided into pieces http://langual.org LANGUAL:E0153 whole, shape achieved by forming, thickness <0.3 cm. Food supplements are generally marketed in dose form designed to be taken in measured small unit quantities, such as pill, capsule, tablet, powder or liquid. http://langual.org LANGUAL:E0154 galenic formulation food supplement form A tablet is a mixture of active substances and excipients, usually in powder form, pressed or compacted into a solid. Tablets can be made in virtually any shape, although requirements of patients and tableting machines mean that most are round, oval or capsule shaped. Medicinal tablets and capsules are often called "pills". This is technically incorrect, since tablets are made by compression, whereas pills are ancient solid dose forms prepared by rolling a soft mass into a round shape. A caplet is a smooth, coated, oval shaped medicinal tablet in the shape of a capsule. [Wikipedia] http://langual.org LANGUAL:E0155 caplet pill edible tablet Chewable tablets are the tablets which are required to be broken and chewed in between the teeth before ingestion. These tablets are given to the children who have difficulty in swallowing and to the adults who dislike swallowing. A number of antacid tablets and multivitamin tablets are prepared as chewable tablets. [http://www.pharmpedia.com/Chewable_tablets] http://langual.org LANGUAL:E0156 chewable tablet http://langual.org LANGUAL:E0157 non-chewable tablet Effervescent tablets are uncoated tablets that generally contain acid substances and carbonates or bicarbonates and which react rapidly in the presence of water by releasing carbon dioxide. They are intended to be dissolved or dispersed in water before use. [http://www.pharmpedia.com/Effervescent_tablet] LANGUAL:E0158 effervescent tablet The two main types of capsules are hard-shelled capsules, which are normally used for dry, powdered ingredients, and soft-shelled capsules, primarily used for oils and for active ingredients that are dissolved or suspended in oil. Both of these classes of capsule are made both from gelatin and from plant-based gelling substances like carrageenans and modified forms of starch and cellulose. [http://en.wikipedia.org/wiki/Capsule_(pharmacy)] WIKIPEDIA:Capsule_(pharmacy) http://langual.org LANGUAL:E0159 encapsulated edible capsule Traditionally hard gelatin capsules have been used for enclosure of powders or other solid substances like granules and pellets. Recently pastes and oils have also been filled in hard gelatin capsules. [http://www.pharmpedia.com/Hard_Gelatin_Capsules] http://langual.org LANGUAL:E0160 gel cap LanguaL curation note: If appropriate, gelatin-free hard-shelled capsules can also be indexed with VEGAN/VEGETARIAN OR SUITABILITY FOR VEGAN/VEGETARIAN CLAIM OR USE [P0199] and/or KOSHER CLAIM OR USE [P0127]. hard gelatin capsule Soft-shelled capsules are primarily used for oils and for active ingredients that are dissolved or suspended in oil. [Wikipedia] http://langual.org LANGUAL:E0161 softgel capsule soft gelatin capsule Powder for oral solution. http://langual.org LANGUAL:E0162 sachet food supplement powder http://langual.org LANGUAL:E0163 LanguaL curation note: Use to index granules for oral solution. food supplement granules http://langual.org LANGUAL:E0164 edible bar http://langual.org LANGUAL:E0165 ampoule liquid, supplement form Oral drops are liquid preparations for oral use that are intended to be administered in small volumes with the aid of a suitable measuring device. http://langual.org LANGUAL:E0166 oral drops Syrup or suspension/emulsion. http://langual.org LANGUAL:E0167 syrup http://langual.org LANGUAL:E0168 oral spray squirt spray Parenteral preparations are not dietary supplements per se, but are included in this classification because of their importance in nutrient intake. Parenteral preparations are sterile, pyrogen-free liquids (solutions, emulsions, or suspensions) or solid dosage forms containing one or more active ingredients, packaged in either single-dose or multidose containers. There are four main forms of parenteral preparations: injections, intravenous infusions (large volume parenterals), powders for injections, and implants. [http://apps.who.int/phint/en/p/docf/] http://langual.org LANGUAL:E0169 parenteral preparation Medicinal use, e.g. B12 injections. Injection means the act of forcing a liquid into the body by means of a needle and syringe. http://langual.org LANGUAL:E0170 injection shot solution for injection Infusion means the introduction of a substance, such as a fluid, electrolyte, nutrient, or drug, directly into a vein or interstitially by means of gravity flow. http://langual.org LANGUAL:E0171 intravenous feeding intravenous infusion solution for infusion http://langual.org LANGUAL:E0173 edible wafer A lozenge is designed to dissolve in the mouth. For example, to soothe the throat as a cough drop. [http://www.MedicineNet.com] http://langual.org LANGUAL:E0174 troche LanguaL curation note: Includes strips. lozenge http://langual.org LANGUAL:E0175 edible gel For example: Multivitamin Children's Supplement Gummies. http://langual.org LANGUAL:E0176 gummy http://langual.org LANGUAL:F0003 not cooked or raw raw or uncooked uncooked or raw LanguaL curation note: Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food. not heat-treated Used to broadly characterize a food product based on the extent of heat applied. Heat treatment affects the flavor and textural characteristics of a food and thus consumer preparation time. Heat treatment causes chemical changes and/or reduction of enzyme and of microbial activity and thus affects food safety and shelflife. Specifics of preparation are covered by *G. COOKING METHOD* and *H. TREATMENT APPLIED*. [FDA CFSAN 1995] http://langual.org LANGUAL:F0011 extent of food heat treatment http://langual.org LANGUAL:F0014 cooked, fully fully cooked ready to eat (cooked) LanguaL curation note: Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking. fully heat-treated http://langual.org LANGUAL:F0018 brown and serve cooked, partially heat and serve partially baked partially cooked prebaked precooked quick cooking LanguaL curation note: Used when heat was applied to a food product for a time sufficient to partially change its flavor and textural characteristics and to cause some chemical changes and/or some reduction in enzyme and microbial activity. The product can be readied for consumption in a shortened cooking time. Products labeled 'quick cooking' are often partially heat treated. Some products are consumed partially heat-treated, e.g., pasteurized milk, blanched broccoli, or rare beef. partially heat-treated http://langual.org LANGUAL:F0022 heat-treated http://langual.org LANGUAL:F0023 multiple heat treatments LanguaL curation note: Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce. heat-treated, multiple components, different degrees of treatment http://langual.org LANGUAL:G0002 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. food cooking process Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking. http://langual.org LANGUAL:G0004 dry cooked cooking by dry heat Cooked without moisture, covered or uncovered, in an oven. Damion Dooley http://langual.org LANGUAL:G0005 roasting food baking process Cooked without moisture under or over intense direct heat. http://langual.org LANGUAL:G0006 barbecuing grilling broiling or grilling Cooked without moisture over direct heat from a charcoal fire. http://langual.org LANGUAL:G0007 charcoal broiling Cooking on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking. http://langual.org LANGUAL:G0008 griddle cooking Cooking by agitating the food over a dry, high heat source, resulting in exploding. http://langual.org LANGUAL:G0009 cooked by popping Cooking with direct heat until the surface of the food is browned, usually associated with bread or sandwiches. http://langual.org LANGUAL:G0010 food toasting process Cooking in a microwave oven. http://langual.org LANGUAL:G0011 cooking by microwave Cooking in varying amounts of water, water-based liquid or steam. http://langual.org LANGUAL:G0012 LanguaL curation note: If the food absorbs a significant amount of water, also used *REHYDRATED* or *WATER ADDED*. cooking by moist heat http://langual.org LANGUAL:G0013 cooking in water or water-based liquid Cooked in boiling water at 100 degrees C (212 degrees F). http://langual.org LANGUAL:G0014 boiling Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking. http://langual.org LANGUAL:G0015 boiling and then draining Cooked in boiling water at 212 degrees F. Liquid to solid ratio is greater than 2:1. http://langual.org LANGUAL:G0016 boiling in large amount of liquid http://langual.org LANGUAL:G0017 boiling in small amount of liquid Cooked in boiling water at 212 degrees F. The water incorporates itself into the product being cooked or is not discarded when cooking is through. http://langual.org LANGUAL:G0018 boiling without draining Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water. http://langual.org LANGUAL:G0019 cooking by braising Cooking in a moderate amount of liquid at just below the boiling point. http://langual.org LANGUAL:G0020 poaching stewing cooking by simmering http://langual.org LANGUAL:G0021 cooking in steam Cooked in a pressure cooker. http://langual.org LANGUAL:G0022 pressure-cooked steaming with pressure Cooked suspended above boiling water. http://langual.org LANGUAL:G0023 steaming without pressure http://langual.org LANGUAL:G0024 frying cooking with fat or oil Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process. http://langual.org LANGUAL:G0025 oil roasted cooking with added fat or oil Cooked with sufficient fat or oil to coat and moisten the food being prepared, but not cooked in enough fat or oil to immerse the food. Use *GRIDDLED* when only enough fat or oil is used to prevent sticking. http://langual.org LANGUAL:G0026 cooking in small amount of fat or oil Cooking in a very small amount of very hot fat, turning and browning the food on all sides. http://langual.org LANGUAL:G0027 sauteing sautéing Cooked by frying foods quickly over high heat, stirring constantly. Only enough cooking oil is used to coat the bottom of the pan. http://langual.org LANGUAL:G0028 stir-frying Cooked in hot fat or oil deep enough to immerse the food entirely. http://langual.org LANGUAL:G0029 deep-frying Cooked in fat or oil rendered from the food being prepared. http://langual.org LANGUAL:G0030 cooking with inherent fat or oil http://langual.org LANGUAL:G0031 LanguaL curation note: Used when the food is cooked in a closed container such as a pouch immersed in hot water or steam. cooking in container immersed in water or steam The method by which heat is transferred to the outside of the cooking container. The most frequently used method of placing the container on an open flame, a hot metal surface or into an oven are not indexed here. http://langual.org LANGUAL:G0032 cooking using heating container Cooked in a container that is placed in another container filled with boiling water. See also *Cooked in water bath*. http://langual.org LANGUAL:G0033 cooked over boiling water double boiler cooked cooking in double boiler Cooking in a container that is placed in another container filled with water kept near the boiling point. See also *Cooking in double boiler*. http://langual.org LANGUAL:G0034 bain-marie cooked cooking in water bath A chinese cooking technique similar to sauteing in which thick slices or chunks of floured or battered ingredients are slow seared over moderate to low heat. (Kuo, The key to chinese cooking, Knopf, 1977, p.87) http://langual.org LANGUAL:G0035 shallow frying Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature. http://langual.org LANGUAL:G0036 steeping Reheating is a simple process to bring an already fully cooked product to serving temperature. Do not use for a process that completes the cooking of a partially cooked food. http://langual.org LANGUAL:G0037 food reheating http://langual.org LANGUAL:G0038 food reheating by microwave http://langual.org LANGUAL:G0039 food reheating by dry heat http://langual.org LANGUAL:G0040 food reheating by boil-in-bag http://langual.org LANGUAL:G0041 food reheating in pan or cooking utensil A method of precooking food where a liquid is heated to just below the boiling point. Often used to retard the spoiling of milk. Also, to plunge food such as fruit or vegetables into boiling water (or to pour boiling water over them) in order to loosen the skin and facilitate peeling. http://langual.org LANGUAL:G0042 blanched or scalded LanguaL curation note: This terms is used for foods in the prepartion process, e.g. preparation in the kitchen of peeled tomatoes, the scalding loosens the tomato skin. For industrial processing, e.g. in the process inactivation of enzymatic activity, use the term *BLANCHED [J0175]*. This process is normally always used in the processing of frozen vegetables. food scalding or blanching Double steaming, also called double boiling, is a Chinese cooking technique to prepare delicate food such as bird nests, shark fins, etc. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines. [Wikipedia] http://langual.org LANGUAL:G0043 double boiling double steaming Rotisserie is a style of roasting where meat is skewered on a spit and revolves over a flame or other heat source. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired. [Wikipedia] http://langual.org LANGUAL:G0044 rotisserie roasting Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a brownish crust forms by Maillard reaction and denaturation of proteins. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown crust, the meat surface must exceed 300 °F (150 °C), so searing requires the meat surface be free of water, which boils at around 212 °F (100 °C). http://langual.org LANGUAL:G0045 searing http://langual.org LANGUAL:G0046 LanguaL curation note: Use when a pie crust or other pastry is baked without the filling. blind baking http://langual.org LANGUAL:G0047 LanguaL curation note: Use when e.g. meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off. pressure frying http://langual.org LANGUAL:H0100 flavoring or spice extract or concentrate added http://langual.org LANGUAL:H0101 cultured pickled by fermentation lactic acid fermentation process http://langual.org LANGUAL:H0102 proteolytic fermentation process http://langual.org LANGUAL:H0103 LanguaL curation note: Use the appropriate narrower term for a food product that was prepared from a natural food product by removing an endogeneous component and adding a component of the same class. Index the specific component added under *INGREDIENT ADDED*, regardless of its level. component substitution process http://langual.org LANGUAL:H0105 LanguaL curation note: Used when a nutritive sweetener is the second or third ingredient in order of predominance. If the nutrient content is known, *NUTRITIVE SWEETENER ADDED* should be specified when the nutritive sweetener from all sources amounts to more than 5%. nutritive sweetener added http://langual.org LANGUAL:H0106 LanguaL curation note: Used when a color is added that is exempt from certification and considered safe for use. noncertified color added http://langual.org LANGUAL:H0107 lactic acid-other agent fermentation process http://langual.org LANGUAL:H0108 artificial sweetener added LanguaL curation note: Used when a nonnutritive sweetener is added at any level. nonnutritive sweetener added http://langual.org LANGUAL:H0109 LanguaL curation note: Used when carbon dioxide has been added to a food product at any level. Damion Dooley's note: converted to a process artificial carbonation process In modern times, almost all smoking is carried out for its flavor. This flavoring can be purchased as a liquid in most supermarkets to mimic the flavor of smoking—not its preservative qualities—without the actual cooking process... Liquid smoke is often used in the processing of bacon, and is one of the main flavors in the curing solution used for bacon. It is also used to flavor jerky and tofu. Liquid smoke is also used in some soft cheeses and tempeh. [Wikipedia] Liquid smoke is also a common ingredient in many barbecue sauces and meat marinades. http://langual.org LANGUAL:H0110 smoked by adding smoke concentrate Used to specifically characterize a food product based on the treatment or processes applied to the product or any indexed ingredient. The processes include adding, substituting or removing components or modifying the food or component, e.g., through fermentation. Multiple values can be assigned. http://langual.org LANGUAL:H0111 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. food treatment process http://langual.org LANGUAL:H0112 concentrated, 40 degrees brix or higher water removal to reconstitution ratio 3 plus 1 or higher http://langual.org LANGUAL:H0113 concentrated, 20-40 degrees brix water removal to reconstitution ratio 2 plus 1 http://langual.org LANGUAL:H0114 condensed water removal to reconstitution ratio 1 plus 1 http://langual.org LANGUAL:H0117 LanguaL curation note: Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *preservation by SALTING*) should also be applied. flavoring or taste ingredient added http://langual.org LANGUAL:H0118 LanguaL curation note: Use when food is exposed it for long periods of time to the smoke from a wood fire. Index also *preservation by SMOKING* [J0106]. If smoking also includes heat treatment, index the proper heat treatment under *preservation by HEAT TREATMENT* [J0120]. smoked by smoke infiltration Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*. http://langual.org LANGUAL:H0119 fermented, unspecified microbial/enzymatic modification process http://langual.org LANGUAL:H0121 picowaved LanguaL curation note: Used when the food product or any indexed ingredient is irradiated for any purpose. food irradiation process http://langual.org LANGUAL:H0123 alcohol-acetic acid fermentation process http://langual.org LANGUAL:H0125 mucilage added hemicellulose added http://langual.org LANGUAL:H0127 lipolytic fermentation process http://langual.org LANGUAL:H0128 ripened (cured) LanguaL curation note: Used for products in which significant amounts of two or more components (i.e., carbohydrate and protein, carbohydrate and fat, protein and fat, or all three) are modified through microbial processes. Enzymatic or other biological processes may also be involved. fermentation/modification process, multiple component http://langual.org LANGUAL:H0130 LanguaL curation note: Used when physical or chemical changes are effected in any food ingredient through a physical or non-enzymatic chemical process. physical/chemical modification process http://langual.org LANGUAL:H0131 LanguaL curation note: Always used when artificial jelly is a filling in a food product; otherwise used when artificial jelly is a second ingredient in order of predominance. artificially sweetened fruit jelly added http://langual.org LANGUAL:H0133 LanguaL curation note: Used when a color that must be certified by batch as safe to use is added at any level. certified color added http://langual.org LANGUAL:H0134 protein removal process http://langual.org LANGUAL:H0135 dealkaloidized purine removed alkaloid or purine removal process http://langual.org LANGUAL:H0136 disaccharide added monosaccharide added sugar added LanguaL curation note: Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed. sugar or sugar syrup added http://langual.org LANGUAL:H0137 calcium removed minerals removed LanguaL curation note: Used when one or more naturally present minerals have been fully or partially removed. demineralizing process http://langual.org LANGUAL:H0138 LanguaL curation note: Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated. water removal process http://langual.org LANGUAL:H0140 decaffeination process http://langual.org LANGUAL:H0141 LanguaL curation note: Used when the food product underwent mechanical, chemical or enzymatic modification that has affected the texture, flavor or other characteristic of the product. food modification process http://langual.org LANGUAL:H0144 sodium added http://langual.org http://purl.obolibrary.org/obo/CHEBI_17309 LANGUAL:H0145 LanguaL curation note: Used when pectin is added at any level. pectin added (deprecated) true http://langual.org http://purl.obolibrary.org/obo/FOODON_03301000 LANGUAL:H0146 LanguaL curation note: Used when starch is the second or third ingredient in order of predominance, excluding water. starch added (deprecated) true http://langual.org LANGUAL:H0148 diluted LanguaL curation note: Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*. water addition process http://langual.org LANGUAL:H0149 honey added http://langual.org LANGUAL:H0150 LanguaL curation note: Used when a color substance is added to a food at any level. color added http://langual.org LANGUAL:H0151 herb added LanguaL curation note: Used when whole or ground spice or herb is added to a food product at any level. spice or herb added http://langual.org LANGUAL:H0152 flour added grain added http://langual.org LANGUAL:H0154 d-glucose added LanguaL curation note: Used when dextrose is the second or third ingredient in order of predominance, excluding water. dextrose added http://langual.org LANGUAL:H0156 molasses added http://langual.org LANGUAL:H0158 LanguaL curation note: Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*. sucrose added http://langual.org LANGUAL:H0159 LanguaL curation note: Used when a mineral is added at any level. mineral added http://langual.org LANGUAL:H0160 brandied LanguaL curation note: Used when alcohol is added for flavor or taste, for example, brandied peaches or cold-pack cheese food with port wine. alcoholization process http://langual.org LANGUAL:H0161 cholesterol removed defatted LanguaL curation note: Used for products that contain less than 60% of the fat naturally present in the food source (more precisely, the part of the food source.) more specific fat levels, which vary from one product type to another, are specified in the extended scope notes for *FAT PARTIALLY REMOVED* and *FAT FULLY REMOVED* in the manual. fat removal process http://langual.org LANGUAL:H0162 LanguaL curation note: Used when calcium is added to a food product at any level. calcium added http://langual.org LANGUAL:H0164 LanguaL curation note: Used when a protein or high-quality protein source is the second or third ingredient in order of predominance. If the nutrient content is known, *PROTEIN ADDED* should be specified when the added protein amounts to more than 10% of the total protein content. protein added http://purl.obolibrary.org/obo/FOODON_03315647 http://langual.org http://purl.obolibrary.org/obo/FOODON_03315647 LANGUAL:H0165 LanguaL curation note: used when gelatin is added at any level. gelatin added (deprecated) true http://langual.org LANGUAL:H0169 agglomerated converted (grain) LanguaL curation note: Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products. instantizing process Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, rauchbier and lapsang souchong tea are also smoked. [Wikipedia] http://langual.org LANGUAL:H0172 LanguaL curation note: Used for food products that are flavored by smoke infiltration or by adding smoke concentrate. If smoking also includes heat treatment, index the proper heat treatment under *preservation by HEAT TREATMENT [J0120]*. smoked or smoke-flavored http://langual.org LANGUAL:H0173 sodium chloride added LanguaL curation note: Used when it is necessary to distinguish one product from another (e.g., salted vs. unsalted peanuts), or for salt-fermented products (e.g. soy sauce). It can also be used for other products known to contain at least 4% added and naturally present salt (sodium chloride). We salting is used as preservation method, index *preservation by SALTING [J0103]* or narrower term. salted The saturating or hardening of a vegetable oil to which hydrogen has been chemically added to convert it to a fat. http://langual.org LANGUAL:H0174 food hydrogenation proess http://langual.org LANGUAL:H0175 carbon dioxide added LanguaL curation note: Used when carbon dioxide is added or introduced by processing. Excludes naturally carbonated water, which is indexed under food source *MINERAL WATER*. Damion Dooley's note: converted to a process carbonation process http://langual.org LANGUAL:H0177 LanguaL curation note: With the exception of peanut (see *PEANUT OR PEANUT BUTTER ADDED*), used when a nut or seed ingredient is the second ingredient in order of predominance. nut or seed added http://langual.org LANGUAL:H0178 LanguaL curation note: Used for products with which a substantial amount of air has been mixed through mechanical action. Do not use when air was introduced primarily through chemical action or through fermentation. food aeration process http://langual.org LANGUAL:H0179 food ionizing irradiation process http://langual.org LANGUAL:H0180 LanguaL curation note: When not otherwise indicated in the scope note, *FOOD ADDED* factor terms are applied when the specified food is the second ingredient in order of predominance, excluding water. Always used for fillings and when the added food is part of the product name (e.g., raisin bread). food added http://langual.org LANGUAL:H0181 LanguaL curation note: Used when iron is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137.610(a), 21 CFR 136.115(a)(1), and others. iron added http://langual.org LANGUAL:H0182 LanguaL curation note: Used for whole fruit or pieces of fruit are permeated by sugar to result in a product with sugar solids over 70% (e.g., candied citrus peel or candied cherry). Not used for sugar-coated products or for such products as candied sweet potatoes or glazed carrots, which are merely sweetened by cooking in syrup. candying process http://langual.org LANGUAL:H0188 batter-coated LanguaL curation note: Always used regardless of the level at which the coating ingredients are reported. breaded or batter-coated http://langual.org LANGUAL:H0189 kelp added LanguaL curation note: Used when iodine is added for supplementation at any level. iodized Treated with acid that may be produced by fermentation or added and/or with salt brine, often in the presence of spices or herbs, producing changes in flavor and texture. http://langual.org LANGUAL:H0190 LanguaL curation note: Also index by other applicable terms from *MICROBIALLY/ ENZYMATICALLY MODIFIED*. pickling process Modified through physical and/or chemical treatment to promote or affect the tactile quality and appearance of a food product. http://langual.org LANGUAL:H0192 food texturing process A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it. http://langual.org LANGUAL:H0194 enriched fortified restored LanguaL curation note: Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. nutrient or dietary substance added http://langual.org LANGUAL:H0195 potassium added http://langual.org LANGUAL:H0196 LanguaL curation note: Used when chloride is added to a food product at any level. chloride added Treated with chemicals to reduce color, primarily to whiten, e.g., bleached flour. http://langual.org LANGUAL:H0197 food bleaching process http://langual.org LANGUAL:H0198 debittering process http://langual.org LANGUAL:H0200 pickled by acidification LanguaL curation note: Used when acid is added to a food product at any level. acidification process http://langual.org LANGUAL:H0202 LanguaL curation note: Includes *NONNUTRITIVE SWEETENER ADDED*, and *NUTRITIVE SWEETENER ADDED*; see scope notes for these terms. sweetener added http://langual.org LANGUAL:H0203 converted (lactose) delactosed LanguaL curation note: Used when all or part of the lactose in milk is converted to glucose and galactose through enzymatic action. lactose conversion process Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed. http://langual.org LANGUAL:H0206 alkalinized dutch processed food alkalization process http://langual.org LANGUAL:H0207 stuffing process LanguaL curation note: Applies to all filled or stuffed products, including pies and sandwiches. food filling process Food product prepared from a natural food product by removing endogenous fat and adding fat from a different source, e.g., egg substitute, in which egg fat is replaced by vegetable oil. http://langual.org LANGUAL:H0208 fat substitution process http://langual.org LANGUAL:H0213 vitamin a or carotenes added http://langual.org LANGUAL:H0216 vitamin b added http://langual.org LANGUAL:H0218 LanguaL curation note: Used when cellulose is the second to fifth ingredient in order of predominance or when cellulose content is known to be above 5%. cellulose added Treated with moist heat to soften the grain and to transfer nutrients from the bran to the endosperm. http://langual.org LANGUAL:H0220 parboiled (rice) food parboiling process (grain) http://langual.org LANGUAL:H0221 self-basting LanguaL curation note: Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water. fat or oil added http://langual.org LANGUAL:H0222 wheat germ added http://langual.org LANGUAL:H0223 phosphorus added http://langual.org LANGUAL:H0224 corn syrup solids added LanguaL curation note: Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more. corn syrup added This class is subject to revision as it is inherited from LanguaL but is not according to FoodOn ontology design. Product ingredients are handled using 'has part', 'derives from', 'has substance added', etc. relations rather than through "X added" terms; these will likely be deprecated. Damion Dooley http://langual.org LANGUAL:H0225 LanguaL curation note: A food product is characterized by its main ingredient (food source and part); the addition of secondary ingredients is considered a treatment applied to the product. Secondary ingredients are indexed according to rules that are based on the order of predominance by weight (not counting water) as seen from the label statement, formulation or recipe and/or from the amount of the ingredient as percentage of total product weight. The general rule is: an ingredient is always indexed if it is the second ingredient in order of predominance, if it is used as a filling, or if it is part of the product name(e.g., raisin bread). Specific rules are given in the scope note for the individual ingredient added; these rules specify more exhaustive indexing. For example, *MUSHROOM ADDED* is indexed regardless of ingredient position. another specific rule is given in the scope note for *SALTED*: Use if the level of salt is more than 4%. Such a rule is used only when the percentage level can be inferred from the list of ingredients. ingredient added (TO BE REVISED) http://langual.org LANGUAL:H0227 LanguaL curation note: Used when flavoring, spice or herb is added at any level. flavoring, spice or herb added http://langual.org LANGUAL:H0228 flavoring added, artificial http://langual.org LANGUAL:H0229 flavoring, spice or herb added, natural http://langual.org LANGUAL:H0230 LanguaL curation note: Used for products in which either carbohydrates, proteins or fats were modified through microbial processes. Enzymatic or other biological processes may also be involved. If two or more of these components are modified in significant amounts, index under *FERMENTED/MODIFIED, MULTIPLE COMPONENT*. fermentation/modification process, single component http://langual.org LANGUAL:H0231 LanguaL curation note: Used when chocolate or cocoa is added at any level or when chocolate is used as a coating. chocolate or cocoa added http://langual.org LANGUAL:H0232 alcohol fermentation process http://langual.org LANGUAL:H0233 french fried LanguaL curation note: Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe. fat or oil coated http://langual.org LANGUAL:H0234 dilution process to 15-49% of single strength http://langual.org LANGUAL:H0236 LanguaL curation note: Used when naturally present sodium has been fully or partially removed. Index also by the appropriate term under *SALT OR SODIUM SPECIAL CLAIM OR USE*. sodium removal process http://langual.org LANGUAL:H0237 dilution process to 50-99% of single strength http://langual.org LANGUAL:H0238 LanguaL curation note: Use the appropriate term under *COMPONENT REMOVED* to indicate the permanent full or partial removal of a nutritional/chemical component naturally present in the part of plant or animal used. component removal process http://langual.org LANGUAL:H0239 LanguaL curation note: Used for a grain in which the kernels have been physically compressed between heated rollers. food rolling process http://langual.org LANGUAL:H0241 frozen previously LanguaL curation note: Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products. food thawing process http://langual.org LANGUAL:H0242 LanguaL curation note: Used when a dairy product is the second, third or fourth ingredient in order of predominance, excluding water. dairy product added http://langual.org LANGUAL:H0246 LanguaL curation note: Used when carbon dioxide produced by fermentation remains noticeable in the food product. Damion Dooley's note: converted to a process carbonation by fermentation http://langual.org LANGUAL:H0247 dry roasted LanguaL curation note: Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese. partial fat removal process http://langual.org LANGUAL:H0248 LanguaL curation note: Used for products that contain less than 10-20% of the fat naturally present in the food source. Examples are skim milk, low-fat cocoa and dry-curd cottage cheese. full fat removal process http://langual.org LANGUAL:H0250 protein substitution process http://langual.org LANGUAL:H0252 LanguaL curation note: Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes. enzymatic modification process Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*. http://langual.org LANGUAL:H0253 aged curing or aging process http://langual.org LANGUAL:H0254 LanguaL curation note: Used when water is added or removed in order to change the total solids-to-liquids ratio of a food product. water addition or removal process http://langual.org LANGUAL:H0256 yeast leavened carbohydrate fermentation process http://langual.org LANGUAL:H0257 soy flour added soy protein added http://langual.org LANGUAL:H0259 made from concentrate moistened previously concentrated reconstituted to liquid soaked LanguaL curation note: Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*. rehydration process http://langual.org LANGUAL:H0261 food ultraviolet radiation process http://langual.org LANGUAL:H0262 LanguaL curation note: Used when an animal fat or oil is the second or third ingredient in order of predominance, excluding water. animal fat or oil added http://langual.org LANGUAL:H0263 vegetable fat or oil added http://langual.org LANGUAL:H0266 carbohydrate removal process http://langual.org LANGUAL:H0267 LanguaL curation note: Used when carob is added to a food product at any level. carob added http://langual.org LANGUAL:H0268 food puffing process http://langual.org LANGUAL:H0270 food distillation process http://langual.org http://purl.obolibrary.org/obo/FOODON_03310351 LANGUAL:H0271 LanguaL curation note: Used when butter is the second or third ingredient in order of predominance, excluding water. butter added (deprecated) true http://langual.org http://purl.obolibrary.org/obo/FOODON_03301672 LANGUAL:H0272 margarine added (deprecated) true http://langual.org LANGUAL:H0273 zinc added http://langual.org LANGUAL:H0274 LanguaL curation note: Used only for breakfast cereals made by forcing cooked particles of grain or tiny pellets of dough between very heavy rollers that convert each piece into a single flake. food flaking process http://langual.org LANGUAL:H0275 enhanced prebasted LanguaL curation note: Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*. food meat liquid injection process http://langual.org LANGUAL:H0276 food bromination process http://langual.org LANGUAL:H0277 food hydrolyzation process http://langual.org LANGUAL:H0278 food phosphating process http://langual.org LANGUAL:H0280 sugar syrup added sugar syrup solids added LanguaL curation note: For the definition of sugar syrup, see *SUGAR SYRUP OR SYRUP SOLIDS*. Sugar syrups, especially corn syrup, usually contain several sugars in varying proportions; the specific sugars are not indexed individually. sugar syrup or sugar syrup solids added http://langual.org LANGUAL:H0285 LanguaL curation note: Used for products from which alcohol has been removed. alcohol removal process http://langual.org LANGUAL:H0286 LanguaL curation note: Used for products from which alcohol has been removed to less than 0.5% alcohol by volume. full alcohol removal process http://langual.org LANGUAL:H0287 LanguaL curation note: Used for products from which alcohol has been removed to 0.5% or more alcohol by volume. partial alcohol removal process http://langual.org LANGUAL:H0288 curing or aging < 2 weeks http://langual.org LANGUAL:H0289 curing or aging 2 weeks to 1 month http://langual.org LANGUAL:H0290 curing or aging 1 to 2 months http://langual.org LANGUAL:H0291 curing or aging 2 to 4 months http://langual.org LANGUAL:H0292 curing or aging 4 to 6 months http://langual.org LANGUAL:H0293 curing or aging 6 to 12 months http://langual.org LANGUAL:H0294 curing or aging 12 months or over http://langual.org LANGUAL:H0295 LanguaL curation note: Used when lactose is removed from the food product as when washing curd for cheese preparation. When lactose content is reduced by enzymatic conversion of lactose, use *LACTOSE CONVERTED*. lactose removal process http://langual.org LANGUAL:H0298 rennin (rennet) coagulated LanguaL curation note: Used when a clotting enzyme is added to a food product at any level. clotting enzyme addition process http://langual.org LANGUAL:H0300 acetic acid fermentation process http://langual.org LANGUAL:H0306 emulsified LanguaL curation note: Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion. food homogenization or emulsification process http://langual.org LANGUAL:H0324 LanguaL curation note: Used for food products that have had fat partially removed to leave more than 50% fat from a full fat product. An example would 2% milk where full fat milk is 4%. partial fat removal process, 50% or more remaining http://langual.org LANGUAL:H0325 LanguaL curation note: Used for food products that have had fat removed to leave less than 50% fat from a full fat product. Examples would be 1% milk or 1/2% milk, where full fat milk is 4%. partial fat removal process, less than 50% remaining http://langual.org LANGUAL:H0326 bacteria curing process http://langual.org LANGUAL:H0327 surface bacteria curing process http://langual.org LANGUAL:H0328 interior bacteria curing process http://langual.org LANGUAL:H0329 mold curing process http://langual.org LANGUAL:H0330 surface mold curing process http://langual.org LANGUAL:H0331 interior mold curing process http://langual.org LANGUAL:H0334 vegetable fat or oil coated http://langual.org LANGUAL:H0335 LanguaL curation note: Used when an animal fat or oil is sprayed on the product or when an animal fat or oil is among the first three ingredients in order of predominance in a breading or coating. animal fat or oil coated http://langual.org LANGUAL:H0351 baking powder added baking soda added chemical leavening agent added Modified through a physical or chemical procedure by forcing a food mixture through a die to achieve a particular shape. http://langual.org LANGUAL:H0352 extrud food extrusion process http://langual.org LANGUAL:H0353 covered or coated glazed food coating or covering process http://langual.org LANGUAL:H0354 coated or covered with sugar sugar coating or covering process http://langual.org LANGUAL:H0355 coated or covered with chocolate covered or coated with chocolate LanguaL curation note: Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts. chocolate coating or covering process http://purl.obolibrary.org/obo/FOODON_03460353 other substance coated or covered true http://langual.org LANGUAL:H0357 coated or covered with carob LanguaL curation note: Used for foods that have a coating or icing made from carob. carob coating or covering process http://langual.org LANGUAL:H0358 beaten whipped LanguaL curation note: Used when foods or liquids (or a combination) are aerated by vigorously mixing them using a whip, whisk, spoon, spatula, rotary beater or electric mixer. food aeration by whipping http://langual.org LANGUAL:H0359 creamed LanguaL curation note: Used when a solid fat (butter, margarine, shortening) is aerated to a creamy appearance, often with the addition of sugar. food aeration by creaming http://langual.org LANGUAL:H0360 caramel added LanguaL curation note: Used when caramelized sugar is the second or third ingredient in order of predominance or if the caramelized sugar content is known to be 5% or more. caramelized sugar added http://langual.org LANGUAL:H0364 candied fruit added dried or candied fruit added http://langual.org LANGUAL:H0366 LanguaL curation note: Used for any process such as rolling or pounding that is applied to dough, paste or meat (veal, chicken breast) in order to flatten the appearance. food flattening process http://langual.org LANGUAL:H0367 LanguaL curation note: Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173]. salt added A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food. http://langual.org http://langual.org LANGUAL:H0368 food stabilizer http://purl.obolibrary.org/obo/FOODON_03301000 http://purl.obolibrary.org/obo/FOODON_03315647 http://langual.org LANGUAL:H0371 LanguaL curation note: Used when a food additive, such as msg or a stabilizer, is added at any level. food additive added, usa http://langual.org LANGUAL:H0372 LanguaL curation note: Used when a cellulose derivative (e.g., carboxymethyl cellulose, microcrystalline cellulose, etc.) is added to a food at any level. cellulose derivative added http://langual.org LANGUAL:H0373 LanguaL curation note: Used when microcrystalline cellulose is added at any level. microcrystalline cellulose added http://langual.org LANGUAL:H0374 LanguaL curation note: Used when carboxymethyl cellulose is added at any level. carboxymethyl cellulose added http://langual.org LANGUAL:H0375 LanguaL curation note: Used when a gum is added as a stabilizer to a food at any level. gum added http://langual.org LANGUAL:H0376 LanguaL curation note: Used when a seed gum (e.g., carob bean gum, guar gum, etc.) is added to a food at any level. seed gum added http://langual.org LANGUAL:H0379 LanguaL curation note: Used when a plant exudate gum (e.g., karaya gum, gum arabic) is added to a food at any level. plant exudate gum added http://langual.org LANGUAL:H0383 LanguaL curation note: Used when seaweed extract (e.g., carrageenan, agar, etc.) is added to a food at any level. seaweed extract added http://langual.org LANGUAL:H0387 LanguaL curation note: Used when a microbial gum (e.g., xanthan gum, dextran, etc.) is added to a food at any level. microbial gum added http://langual.org LANGUAL:H0391 LanguaL curation note: Used primarily for processing of seeds, such as coffee, spices, nuts, and cacao beans. roasting seed process http://langual.org LANGUAL:H0393 LanguaL curation note: Used when a juice, typically orange, has undergone a process specified in 21 CFR 146.148 to reduce the adicity of the food. acid reduction process http://langual.org LANGUAL:H0394 chocolate flavoring added, artificial artificial chocolate flavoring added http://langual.org LANGUAL:H0395 artificial fruit flavoring added http://langual.org LANGUAL:H0396 LanguaL curation note: Used when a food such as meat, fish or vegetables are soaked in a seasoned liquid in order to absorb flavor and, in some instances, to be tenderized. Most marinades contain an acid (lemon juice, vinegar, wine) and herbs or spices; the acid ingredient serves as the tenderizer. marinading process http://langual.org LANGUAL:H0398 LanguaL curation note: Used for food products (typically fruit, cheese or meat) that have had the rind removed. rind removal process http://langual.org LANGUAL:H0748 milk (protein added) http://langual.org LANGUAL:H0750 gluten removal process http://langual.org LANGUAL:H0751 leavening agent added http://langual.org LANGUAL:H0752 LanguaL curation note: If wheat sourdough was added use also *WHEAT ADDED [H0319]*. If rye sourdough was added use also *RYE ADDED [H0337]*. sourdough added http://langual.org LANGUAL:H0753 yeast added http://langual.org LANGUAL:H0754 barley malt added http://langual.org LANGUAL:H0755 wheat malt added http://langual.org LANGUAL:H0756 rye malt added Examples of tree nuts are walnut, cashew, almond, chestnut, coconut. http://langual.org LANGUAL:H0757 tree nut added http://langual.org LANGUAL:H0758 gluten added Rendering is a process that converts waste animal tissue into stable, value-added materials. Rendering can refer to any processing of animal byproducts into more useful materials, or more narrowly to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. WIKIPEDIA:Rendering_(food_processing) http://langual.org LANGUAL:H0760 food animal rendering process http://langual.org LANGUAL:H0774 magnesium added http://langual.org LANGUAL:H0775 copper added http://langual.org LANGUAL:H0776 manganese added http://langual.org LANGUAL:H0777 selenium added http://langual.org LANGUAL:H0778 chromium added http://langual.org LANGUAL:H0779 molybdenum added http://langual.org LANGUAL:H0780 fluoride added Micro-encapsulation is a process in which tiny particles or droplets are surrounded by a coating to give small capsules many useful properties. In a relatively simplistic form, a microcapsule is a small sphere with a uniform wall around it. The material inside the microcapsule is referred to as the core, internal phase, or fill, whereas the wall is sometimes called a shell, coating, or membrane. Most microcapsules have diameters between a few micrometers and a few millimeters. The definition has been expanded, and includes most foods. Every class of food ingredient has been encapsulated; flavors are the most common. The technique of microencapsulation depends on the physical and chemical properties of the material to be encapsulated.[http://en.wikipedia.org/wiki/Micro-encapsulation] WIKIPEDIA:Micro-encapsulation http://langual.org LANGUAL:H0781 coated covered micro-encapsulated LanguaL curation note: Used for the coating of microscopic particles with another material. food micro-encapsulation process http://langual.org LANGUAL:H0795 cellulose added http://langual.org LANGUAL:H0847 taurine added http://langual.org LANGUAL:H0848 guarana added http://langual.org LANGUAL:H0849 caffeine added http://langual.org LANGUAL:H0850 d-glucurono-gamma-lactone added Reference "canola oil" or "rapeseed oil" instead. http://langual.org LANGUAL:H0851 canola or rapeseed oil true http://langual.org LANGUAL:H0852 flaxseed oil http://langual.org http://purl.obolibrary.org/obo/FOODON_03306123 LANGUAL:H0853 fish oil added (deprecated) true Damion Dooley http://langual.org http://purl.obolibrary.org/obo/FOODON_03470107 LANGUAL:J0004 LanguaL curation note: Used only when the preservation method does not fall under any of the major categories of preservation. Note: wax coating is considered packaging and not preservation. preservation by other method (deprecated) true preservation by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity. http://langual.org LANGUAL:J0100 preservation by adding chemicals http://langual.org LANGUAL:J0102 LanguaL curation note: Used when a food product is sterilized by holding at a high temperature before filling; the container may be sterilized before or after filling. sterilization before filling http://langual.org LANGUAL:J0103 LanguaL curation note: Used when salting is used for preservation. The salt content of the food is generally 8% or higher (e.g. salted fish, etc.). food salting process preservation by suppressing undesirable microorganisms and enzymatic activity by the effects of fermentation. http://langual.org http://purl.obolibrary.org/obo/FOODON_00001304 LANGUAL:J0104 preservation by fermentation (deprecated) true In the past, smoking was a useful preservation tool, in combination with other techniques, most commonly salt-curing or drying. For some long-smoked foods, the smoking time also served to dry the food. Drying, curing, or other techniques can render the interior of foods inhospitable to bacterial life, while the smoking gives the vulnerable exterior surfaces an extra layer of protection. [Wikipedia] http://langual.org LANGUAL:J0106 LanguaL curation note: Used when smoking is used for preservation. food smoking process The methods contributing to the prevention or retardation of microbial, enzymatic or oxidative spoilage and thus to the extension of shelf life. Index all methods for which information is available, even if a corresponding descriptor has already been used in *H. TREATMENT APPLIED*. Preservation descriptors refer to the finished food as a whole with these exceptions: (1) if the components of a multi-component food, such as cream pie, are preservation by different methods, index all methods; (2) if chemical preservatives are declared on the label, always index them even if it is known that the preservative was introduced through or is only present in a component or ingredient of the food; and (3) if the preservation method for an ingredient is declared on the label (such as brie cheese made from pasteurized milk) index it. Also use *INGREDIENT preservation by THERMAL PROCESSING* or *INGREDIENT preservation by IRRADIATION* when ingredients have been pasteurized, ultrapasteurized, sterilized or irradiated. http://langual.org LANGUAL:J0107 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. food preservation process preservation by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation. http://langual.org LANGUAL:J0108 preservation by treatment with chemicals preservation by use of chemical to destroy, suppress or inhibit undesirable microorganisms or enzyme activity. http://langual.org LANGUAL:J0109 preservation by chemicals http://langual.org LANGUAL:J0110 LanguaL curation note: Used when a food product was sterilized by holding at a high temperature after filling. sterilization after filling preservation by storage in an atmosphere in which the concentrations of oxygen and carbon dioxide are different from those in air. This reduces microbial and enzymatic activity; often used commercially in conjunction with refrigeration (e.g., refrigerated rail cars) for fresh meat and produce. http://langual.org LANGUAL:J0111 preservation by storage in modified atmosphere http://langual.org LANGUAL:J0112 LanguaL curation note: Used when the pressure is reduced to increase the efficiency of water removal. drying under reduced pressure http://langual.org LANGUAL:J0113 LanguaL curation note: Used for a food product that has been packed in a hermetically sealed container and rendered commercially sterile by ionizing radiation (e.g. 24-28 kGy). sterilization by irradiation http://langual.org LANGUAL:J0114 LanguaL curation note: Used when a sterile product is filled into a container at approximately 212 degrees F and cooled promptly after sealing. sterilization by hot filling and cooling http://langual.org LANGUAL:J0115 LanguaL curation note: Used when sufficient ultraviolet radiation is applied to destroy most pathogenic and spoilage organisms present on the surface or to inhibit sprouting of stored agricultural produce and destroy storage pests. When followed by refrigeration, also index *preservation by CHILLING*. surface pasteurization or disinfection by ultraviolet irradiation http://langual.org LANGUAL:J0116 dried or dehydrated LanguaL curation note: Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*. dehydration or drying process Drying by heat. http://langual.org LANGUAL:J0117 heat drying process http://langual.org LANGUAL:J0119 LanguaL curation note: Used when sufficient radiation (e.g. 10 kGy) is applied to destroy most patho-genic and food spoilage organisms. Also index *preservation by CHILLING*. pasteurization by irradiation preservation by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995] http://langual.org LANGUAL:J0120 preservation by heat treatment preservation by filtering out yeasts and molds, generally followed by aseptic packaging. FDA CFSAN 1995] http://langual.org LANGUAL:J0121 food filtration process preservation by irradiation, primarily by gamma radiation. http://langual.org LANGUAL:J0122 preservation by ionizing radiation http://langual.org LANGUAL:J0123 canning (sterilized and hermetically packed) preservation by canning LanguaL curation note: Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container. sterilization by heating Reduction of water in the product by osmosis. http://langual.org LANGUAL:J0124 osmotic dehydration http://langual.org LANGUAL:J0126 LanguaL curation note: Used when a sterile product is filled in a sterile atmosphere into a sterile container. For further detail see 21 CFR 113.3(a). aseptic filling and sealing http://langual.org LANGUAL:J0128 quiescent frozen sharp frozen slush frozen food slow freezing process http://langual.org LANGUAL:J0129 LanguaL curation note: Used when a sterile product is filled into a container at approximately 212 degrees F., sealed, and held hot temporarily to complete processing before cooling. sterilization by hot filling, held hot and cooling Dehydration by sublimation under reduced pressure while frozen. Usually the product is not stored frozen. http://langual.org LANGUAL:J0130 freeze-drying Cooling and keeping at a temperature between 30°F and 45°F (-1°C and 7°C). Regarding food preservation regulations, the temperature range depends on national legislation. http://langual.org LANGUAL:J0131 preservation by storage in refrigeration refrigeration LanguaL curation note: Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *preservation by CHEMICALS *, *preservation by FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *preservation by STORAGE IN MODIFIED ATMOSPHERE*, *preservation by FILTRATION*. food chilling process http://langual.org LANGUAL:J0132 food quick freezing process http://langual.org LANGUAL:J0133 LanguaL curation note: Used when liquids and low-viscosity pastes or purees are dried by atomisation. Example: milk. spray-drying http://langual.org LANGUAL:J0134 LanguaL curation note: Used when water is removed from products placed in trays on shelves under atmospheric pressure. Example: vegetables, fruits. shelf-drying under normal pressure http://langual.org LANGUAL:J0135 LanguaL curation note: Used when the product is held at a temperature of 60-150 °C (140-300 °F) for a time sufficient to destroy most pathogenic and food spoilage organisms. When followed by refrigeration, also index *preservation by CHILLING*. pasteurization by heating preservation by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state. http://langual.org LANGUAL:J0136 frozen food freezing process Immersed in a salt brine strong enough to suppress enzyme activity and growth of undesirable organisms. http://langual.org LANGUAL:J0137 brined corned food brining process preservation by the use of radiation to destroy or suppress undesirable microorganisms or enzyme activity. http://langual.org LANGUAL:J0138 preservation by irradiation Packed in dry salt in sufficient quantity to suppress enzyme activity or growth of undesirable organisms. http://langual.org LANGUAL:J0139 dry salted food dry salting process http://langual.org LANGUAL:J0140 drum-drying Dried by natural heat, usually through exposure to the sun. Includes field-dried products such as grains and dry beans. These products are included also if they have been artificially dried to return them to normal dry state, e.g. grain that has been artificially dried after harvest. http://langual.org LANGUAL:J0141 field-dried sundried natural heat drying preservation by cooling and storage at low temperature (chilling at around 0-5°C (32 to 41°F), freezing at -18°C (0°F)) to prevent or retard microbial or enzymatic spoilage. http://langual.org LANGUAL:J0142 refrigeration, preservation by LanguaL curation note: In order to comply with labelling requirements, it must be specified if it is chilling or freezing. chilling or freezing process http://langual.org LANGUAL:J0143 drying under normal pressure Drying by the application of artificial heat. http://langual.org LANGUAL:J0144 artificial heat drying Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing. http://langual.org LANGUAL:J0145 preservation by reducing water activity preservation by adding sugar, sugar syrup or by partial inversion of disaccharides until the sugar concentration is high enough to prevent growth of microorganisms. http://langual.org LANGUAL:J0146 preservation by adding sugar http://langual.org LANGUAL:J0147 uht sterilized sterilization at ultra high temperature (uht) When used to describe a dairy product, means that such product shall have been thermally processed at or above 138° C (280° C) for at least 2 seconds, either before or after packaging so as to produce a product that has extended shelf life under refrigerated conditions (21 CFR 131.3 (c)). Used to describe liquid egg products that also have been thermally processed, but at a different temperature than for milk products. The egg product will have an extended shelf life under refrigerated conditions. http://langual.org LANGUAL:J0148 ultra pasteurization (up) by heat http://langual.org LANGUAL:J0149 preservation by adding acid Sous-vide (pronounced /su 'vid/), French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time in vacuum sealed plastic pouches at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).[Wikipedia: ] WIKIPEDIA:Sous-vide http://langual.org LANGUAL:J0150 sous vide food sous vide cooking process http://langual.org LANGUAL:J0151 LanguaL curation note: Used when an ingredient or a component of a food has been subjected to preservation by pasteurization, ultrapasteurization or sterilization. preservation of food component by heat treatment http://langual.org LANGUAL:J0152 LanguaL curation note: Used when an ingredient or a component of a food has been preservation by irradiation. ingredient preservation by irradiation preservation by adding spices or extracts (e.g. garlic, onion, horseradish, paprika) to suppress or inhibit undesirable micro-organisms, enzyme activity, or oxidative changes. http://langual.org LANGUAL:J0153 preservation by adding spices or extracts preservation by adding inorganic acids or salts (e.g. SO2, H2SO4, KNO4, NaNO3) to suppress or inhibit undesirable micro-organisms or enzyme activity. http://langual.org LANGUAL:J0154 preservation by adding inorganic acids or salts preservation by adding organic acids or salts (e.g. lactic acid, acetic acid, salicylic acid) to suppress or inhibit undesirable micro organisms or enzyme activity. http://langual.org LANGUAL:J0155 preservation by adding organic acids or salts preservation by adding antibiotics (e.g. nisin, tylosine, subtlin, bacitracin, chlorotetracyclin, oxytetracyclin) to kill micro organisms or stop their growth. http://langual.org LANGUAL:J0156 preservation by adding antibiotics Separation of colloidal or very fine solid materials by filtration through microporous or semipermeable mediums. Membranes have pores in the range 2-20 nm diameter. Some dairy product are ultrafiltrated in order to obtain a higher protein concentration and hereby, a thicker consistency or textture. http://langual.org LANGUAL:J0157 LanguaL curation note: Used when a product is preservation by the use of ultra-filtration to remove undesirable micro organisms and molecules. Example: beer. food ultra-filtration process http://langual.org LANGUAL:J0158 pasteurization by heat after filling http://langual.org LANGUAL:J0159 pasteurization by heat before filling The process of holding food at a high pressure, normally greater than 1000 bar, which leads to sterilization. Example: Fruit juice, jam. Damion Dooley http://langual.org LANGUAL:J0160 ultra high pressure sterilization process Treated by electron accelerator radiation, for example to kill insects in cereals. http://langual.org LANGUAL:J0161 preservation by electron accelerator radiation http://langual.org LANGUAL:J0162 LanguaL curation note: Used when sufficient radiation (e.g. 1-5 k gy) is applied to destroy pathogenic and food spoilage organisms. Example: spices. Radurised food should be stored in a cool and dry place. disinfection by irradiation http://langual.org LANGUAL:J0163 LanguaL curation note: Used when the water activity is lowered enough by high frequency heating in order to achieve preservation. drying by radiation http://langual.org LANGUAL:J0165 LanguaL curation note: Used when the water activity is lowered enough by microwave radiation in order to achieve preservation. Also index *WATER REMOVED* in facet H - Treatment applied. Example: tea. drying by microwave radiation http://langual.org LANGUAL:J0166 LanguaL curation note: Used when susceptible materials are dried by electromagnetic radiation with wave-lengths between 0.76um and 1 mm. drying by infrared heat radiation http://langual.org LANGUAL:J0168 LanguaL curation note: Used when a product is dehydrated under pressure. Example: vegetable or fruit juices, milk. drying under over pressure http://langual.org LANGUAL:J0169 LanguaL curation note: Used when the water content of a product is reduced by reverse osmosis. Typically used for concentrating fluids, e.g. milk, fruit juices. concentration by reverse osmosis Drying by exposure to the sun. Example: cereals, spices, vegetables. http://langual.org LANGUAL:J0170 sun drying Frozen very rapidly by means of refrigerating agents such as liquid nitrogen or carbon dioxide. Example: lobster frozen in liquid nitrogen. http://langual.org LANGUAL:J0171 frozen by refrigerating agent food cryogenic freezing process The shipment of samples in insulated boxes with solid carbon dioxide The process of food storage involving an accompanying refrigerating agent. Damion Dooley http://langual.org LANGUAL:J0172 food storage with refrigerating agent process preservation by storage in inert gases (e.g. nitrogen) to suppress or inhibit undesirable micro-organism growth, oxidation activity, etc. http://langual.org LANGUAL:J0173 inert atmosphere storage process Storing under reduced pressure (e.g. 1.3-2 kPa) in order to suppress or inhibit undesirable micro organism growth, oxidation activity, etc. http://langual.org LANGUAL:J0174 vaccume storage process Short time scalding; this can be used to stop emzymatic activity for vegetables being prepared for freezing. Damion Dooley http://langual.org LANGUAL:J0175 food blanching process Storage of fruits and vegetables in an atmosphere in which the concentrations of oxygen, carbon dioxide (and often nitrogen) are different from those in air and at a low temperature. All three (four) factors are controlled at the desired levels in order to suppress the fruits' and vegetables' natural respiration. The process is also denominated CA Storage (synonym). http://langual.org LANGUAL:J0176 ca ca storage controlled atmosphere storage process Microfiltration is used to remove undesirable micro-organisms and molecules. The membranes have pore diameters from 10 to 10000 nm. Micro-filtration is often used instead of pateurisation, e.g. in the brewing industry. http://langual.org LANGUAL:J0177 food micro-filtration process High Temperature Short Time (HTST) pasteurization is one of the most common methods of pasteurization , which uses metal plates and hot water to raise milk temperatures to at least 72° C (161° F) for not less than 15 seconds, followed by rapid cooling. http://langual.org LANGUAL:J0178 htst high temperature short time (htst) pasteurization Higher Heat Shorter Time (HHST) is a process similar to HTST pasteurization, but it uses slightly different equipment and higher temperatures (83 - 127° C) for a shorter time. http://langual.org LANGUAL:J0179 hhst higher heat shorter time (hhst) pasteurization Typically involves heating milk or cream to 135° to 150° C (275° to 302° F) for 1 or 2 seconds. The milk is then packaged in sterile, hermetically-sealed (airtight) containers (aspetic filling) and can be stored without refrigeration for up to 90 days. After opening, spoilage times for UHT products are similar to those of conventionally pasteurized products. http://langual.org LANGUAL:J0180 ultra high temperature (uht) pasteurization http://langual.org LANGUAL:J0181 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. filling conditions for pasteurization Low-Temperature-Long-Time Treatment (LTLT) uses low heat for a longer time to kill pathogenic bacteria. For example, milk is pasteurized at 63° C (145° F) for 30 minutes. http://langual.org LANGUAL:J0182 batch pasteurization holding pasteurization ltlt low-temperature-long-time (ltlt) pasteurization http://purl.obolibrary.org/obo/FOODON_03490100 container or wrapping, other (deprecated) true Type of container or wrapping defined by the main container material, the container form, and the material of the liner lids or ends. Also type of container or wrapping by form; prefer description by material first, then by form. [FDA CFSAN 1995] http://langual.org LANGUAL:M0100 food container or wrapping http://langual.org LANGUAL:M0101 plastic squeeze bottle or tube, top lined with foil http://langual.org LANGUAL:M0102 plastic squeeze bottle or tube http://langual.org LANGUAL:M0103 plastic squeeze bottle or tube, top lined with laminate http://langual.org LANGUAL:M0104 plastic squeeze bottle or tube, unlined top http://langual.org LANGUAL:M0105 plastic squeeze bottle or tube, top lined with cork http://langual.org LANGUAL:M0106 glass container, tinless steel lid http://langual.org LANGUAL:M0107 bimetal container http://langual.org LANGUAL:M0108 glass container, plastic lid, paper lining http://langual.org LANGUAL:M0109 laminate tube, ends lined with laminate http://langual.org LANGUAL:M0110 laminate tube, ends lined with foil http://langual.org LANGUAL:M0111 laminate tube, ends lined with cork http://langual.org LANGUAL:M0112 paperboard tube with lid or ends http://langual.org LANGUAL:M0113 textile or fabric stocking or casing http://langual.org LANGUAL:M0114 ceramic or earthenware bottle http://langual.org LANGUAL:M0115 ceramic or earthenware crock or jar http://langual.org LANGUAL:M0116 ceramic or earthenware container http://langual.org LANGUAL:M0117 paper bag, sack or pouch, plastic liner http://langual.org LANGUAL:M0118 paper bag, sack or pouch, foil liner http://langual.org LANGUAL:M0119 paper bag, sack or pouch, laminate liner http://langual.org LANGUAL:M0120 paper bag, sack or pouch http://langual.org LANGUAL:M0121 glass container, cork stopper http://langual.org LANGUAL:M0122 plastic tray or pan, laminate cover or wrapping http://langual.org LANGUAL:M0123 plastic tray or pan, aluminum foil cover or wrapping http://langual.org LANGUAL:M0124 plastic tray or pan, plastic cover or wrapping http://langual.org LANGUAL:M0125 plastic tray or pan, paper wrapping http://langual.org LANGUAL:M0126 plastic tray or pan http://langual.org LANGUAL:M0127 laminate tube, unlined aluminum ends http://langual.org LANGUAL:M0128 plastic wrapper http://langual.org LANGUAL:M0129 paperboard tray with wrapper http://langual.org LANGUAL:M0130 glass container http://langual.org LANGUAL:M0131 plastic tray or pan, cardboard cover http://langual.org LANGUAL:M0132 glass container, aluminum lid http://langual.org LANGUAL:M0133 glass container, plastic lid, laminate lining http://langual.org LANGUAL:M0134 glass container, plastic lid or stopper http://langual.org LANGUAL:M0135 glass container, aluminum lid, plastic lining http://langual.org LANGUAL:M0136 glass container, plastic lid, plastic lining http://langual.org LANGUAL:M0137 plastic shrink-pack http://langual.org LANGUAL:M0138 laminate tube, unlined plastic ends http://langual.org LANGUAL:M0139 aluminum tube, unlined plastic top http://langual.org LANGUAL:M0140 glass container, plastic lid, aluminum foil lining http://langual.org LANGUAL:M0141 paper bag, sack or pouch, paper liner http://langual.org LANGUAL:M0142 paperboard container with laminate liner http://langual.org LANGUAL:M0143 glass container, tin-plated steel lid http://langual.org LANGUAL:M0144 retortable pouch laminate bag or pouch http://langual.org LANGUAL:M0145 plastic boil-in-bag http://langual.org LANGUAL:M0146 paperboard container with plastic liner http://langual.org LANGUAL:M0147 paperboard container with aluminum foil liner http://langual.org LANGUAL:M0148 paperboard container with paper liner http://langual.org LANGUAL:M0149 tinless steel plate container http://langual.org LANGUAL:M0150 paperboard molded pack http://langual.org LANGUAL:M0151 metal container http://langual.org LANGUAL:M0152 paperboard container, waxed http://langual.org LANGUAL:M0153 paperboard container, plastic coated http://langual.org LANGUAL:M0154 paperboard container with window http://langual.org LANGUAL:M0155 paperboard container with liner http://langual.org LANGUAL:M0156 cardboard box cardboard container paperboard container http://langual.org LANGUAL:M0157 textile or fabric container http://langual.org LANGUAL:M0158 burlap bag cloth bag textile or fabric bag http://langual.org LANGUAL:M0159 paperboard or paper container http://langual.org LANGUAL:M0160 aluminum tray or pan, plastic cover or wrapping http://langual.org LANGUAL:M0161 aluminum tray or pan, cardboard cover http://langual.org LANGUAL:M0162 aluminum tray or pan, laminate cover or wrapping http://langual.org LANGUAL:M0163 aluminum tray or pan, aluminum foil cover or wrapping http://langual.org LANGUAL:M0164 aluminum tray or pan, paper wrapping http://langual.org LANGUAL:M0165 aluminum tray or pan http://langual.org LANGUAL:M0166 plastic bag or pouch http://langual.org LANGUAL:M0167 laminate tube http://langual.org LANGUAL:M0168 aluminum tube http://langual.org LANGUAL:M0169 aluminum tube, top lined with laminate http://langual.org LANGUAL:M0170 aluminum tube, top lined with foil http://langual.org LANGUAL:M0171 aluminum tube, top lined with cork Corresponds to FSTA Thesaurus Packaging 2.2.1 Plastic container. http://langual.org LANGUAL:M0172 plastic container http://langual.org LANGUAL:M0173 paper wrapper http://langual.org LANGUAL:M0174 wood container http://langual.org LANGUAL:M0175 aluminum can, drum or barrel http://langual.org LANGUAL:M0176 tin plate container http://langual.org LANGUAL:M0177 wood box http://langual.org LANGUAL:M0178 wood drum http://langual.org LANGUAL:M0179 barrel wood cask wood barrel, cask or wheel http://langual.org LANGUAL:M0180 plastic container, molded or bubble pack http://langual.org LANGUAL:M0181 laminate container http://langual.org LANGUAL:M0182 aluminum container http://langual.org LANGUAL:M0183 plastic container, rigid or semirigid, tin-plated steel lid http://langual.org LANGUAL:M0184 plastic container, rigid or semirigid http://langual.org LANGUAL:M0185 plastic container, rigid or semirigid, tinless steel lid http://langual.org LANGUAL:M0186 plastic container, flexible or film http://langual.org LANGUAL:M0187 plastic container, rigid or semirigid, plastic lid http://langual.org LANGUAL:M0188 plastic container, rigid or semirigid, aluminum lid http://langual.org LANGUAL:M0189 tin can steel plate container http://langual.org LANGUAL:M0190 foil, aluminum aluminum foil wrapper http://langual.org LANGUAL:M0192 paperboard container with foil or liner overwrap http://langual.org LANGUAL:M0193 plastic container, blow-molded http://langual.org LANGUAL:M0194 bottle, jar or can jar, bottle or can can, bottle or jar Classification corresponding to FSTA Thesaurus Packaging 3.1 Package Types http://langual.org LANGUAL:M0195 container or wrapping by form http://langual.org LANGUAL:M0196 ampoule phial ampul According to FSTA Thesaurus Packaging 3.1 package types, includes boil-in bag, carrier bag, flat bag, inner bag, retort pouch, shipping bag, valve bag, and valve sack http://langual.org LANGUAL:M0197 bag pouch sack bag, sack or pouch http://langual.org LANGUAL:M0198 barrel drum (container) A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus]. http://langual.org LANGUAL:M0199 envelope http://langual.org LANGUAL:M0200 collapsible tube tube http://langual.org LANGUAL:M0201 vial Classification corresponding to FSTA Thesaurus Packaging 2.1.2 Material http://langual.org LANGUAL:M0202 container or wrapping by material http://langual.org LANGUAL:M0203 jar bottle or jar http://langual.org LANGUAL:M0204 canister canned (packed in a can) can (container) http://langual.org LANGUAL:M0205 leaf wrapper http://langual.org LANGUAL:M0206 husk wrapper http://langual.org LANGUAL:M0207 capsule http://langual.org LANGUAL:M0208 container or package, multiple multicontainer package http://langual.org LANGUAL:M0209 wax container http://langual.org LANGUAL:M0210 glass container, metal lid http://langual.org LANGUAL:M0211 unspecified material wrapping wrapper, material unspecified http://langual.org LANGUAL:M0212 edible container http://langual.org LANGUAL:M0213 carton case crate box http://langual.org LANGUAL:M0214 bottle http://langual.org LANGUAL:M0215 wide-necked bottle wide-necked jar jar http://langual.org LANGUAL:M0216 two-part can drawn can http://langual.org LANGUAL:M0217 three-part can http://langual.org LANGUAL:M0218 jug or demijohn http://langual.org LANGUAL:M0219 pail Classification corresponding to FSTA Thesaurus Packaging 3.2.4 Sealing/closing means http://langual.org LANGUAL:M0220 sealing/closing element http://langual.org LANGUAL:M0221 adhesive http://langual.org LANGUAL:M0222 multicomponent adhesive http://langual.org LANGUAL:M0223 multicomponent adhesive, no solvent http://langual.org LANGUAL:M0224 multicomponent adhesive, organic solvent http://langual.org LANGUAL:M0225 multicomponent adhesive, water soluble http://langual.org LANGUAL:M0226 one component adhesive http://langual.org LANGUAL:M0227 one component adhesive, organic solvent http://langual.org LANGUAL:M0228 one component adhesive, water soluble http://langual.org LANGUAL:M0229 thermoplastic adhesive http://langual.org LANGUAL:M0231 glass stopper http://langual.org LANGUAL:M0233 plastic stopper http://langual.org LANGUAL:M0234 polyethylene plug http://langual.org LANGUAL:M0235 polypropylene plug http://langual.org LANGUAL:M0236 polyvinyl chloride plug http://langual.org LANGUAL:M0237 plastic screw cap or lid http://langual.org LANGUAL:M0239 plastic screw cap/pilfer proof http://langual.org LANGUAL:M0244 crown cap http://langual.org LANGUAL:M0245 metal screw cap or lid http://langual.org LANGUAL:M0246 metal screw cap/pilfer proof http://langual.org LANGUAL:M0256 wooden cork http://langual.org LANGUAL:M0257 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. seal/gasket http://langual.org LANGUAL:M0258 cork wood gasket http://langual.org LANGUAL:M0259 metal gasket http://langual.org LANGUAL:M0260 plastic gasket http://langual.org LANGUAL:M0261 rubber gasket http://langual.org LANGUAL:M0262 steel solder http://langual.org LANGUAL:M0263 tin solder http://langual.org LANGUAL:M0264 ceramic or earthenware bottle, coloured http://langual.org LANGUAL:M0265 ceramic or earthenware bottle, uncoloured http://langual.org LANGUAL:M0266 ceramic or earthenware jar, coloured http://langual.org LANGUAL:M0267 ceramic or earthenware jar, uncoloured http://langual.org LANGUAL:M0273 glass container, natural glass container, uncoloured http://langual.org LANGUAL:M0274 glass container, uncoloured, light weight http://langual.org LANGUAL:M0275 glass container, uncoloured, normal weight http://langual.org LANGUAL:M0276 glass container, uncoloured, strengthened http://langual.org LANGUAL:M0277 glass container, uncoloured, covered/protected http://langual.org LANGUAL:M0278 glass container, coloured http://langual.org LANGUAL:M0279 glass container, coloured, light weight http://langual.org LANGUAL:M0280 glass container, coloured, normal weight http://langual.org LANGUAL:M0281 glass container, coloured, strengthened http://langual.org LANGUAL:M0282 glass container, coloured, covered/protected http://langual.org LANGUAL:M0287 aluminum box http://langual.org LANGUAL:M0288 aluminium box, plastic-coated http://langual.org LANGUAL:M0289 aluminium box, varnished http://langual.org LANGUAL:M0291 aluminium can, drum or barrel, plastic coated http://langual.org LANGUAL:M0292 aluminium can, drum or barrel, varnished http://langual.org LANGUAL:M0295 aluminium foil wrapper, coated for heat sealing http://langual.org LANGUAL:M0296 aluminium foil-paper wrapper http://langual.org LANGUAL:M0297 aluminum coextruded with paper http://langual.org LANGUAL:M0298 aluminum combined with paper and plastic http://langual.org LANGUAL:M0299 aluminum combined with regenerated cellulose http://langual.org LANGUAL:M0300 laminated aluminum combination with paper http://langual.org LANGUAL:M0301 stainless steel container http://langual.org LANGUAL:M0308 steel plate container tinned one side http://langual.org LANGUAL:M0309 steel plate container tinned both sides http://langual.org LANGUAL:M0310 varnished tin-plate container http://langual.org LANGUAL:M0320 natural polymer container http://langual.org LANGUAL:M0321 casein resin http://langual.org LANGUAL:M0322 cellulose film http://langual.org LANGUAL:M0323 acetate cellulose film http://langual.org LANGUAL:M0324 butyrate cellulose film http://langual.org LANGUAL:M0325 propyonate cellulose film http://langual.org LANGUAL:M0326 regenerated cellulose film http://langual.org LANGUAL:M0327 regenerated cellulose film, coated http://langual.org LANGUAL:M0328 regenerated cellulose film, coloured http://langual.org LANGUAL:M0329 resin elastic container rubber container http://langual.org LANGUAL:M0330 paper container, treated http://langual.org LANGUAL:M0331 lacquered paper container http://langual.org LANGUAL:M0332 saturated (immersed) paper container http://langual.org LANGUAL:M0333 waxed paper container http://langual.org LANGUAL:M0334 paper container, untreated http://langual.org LANGUAL:M0335 bleached paper container http://langual.org LANGUAL:M0336 kraft or brown paper container http://langual.org LANGUAL:M0337 glassine vegetable parchment grease proof paper container http://langual.org LANGUAL:M0338 imitation grease proof paper container Porous, wet-strength paper, e.g. tea bag. http://langual.org LANGUAL:M0339 tissue paper container http://langual.org LANGUAL:M0340 paperboard container, untreated http://langual.org LANGUAL:M0341 paperboard container, surface treated http://langual.org LANGUAL:M0342 paperboard container, surface treated both sides http://langual.org LANGUAL:M0343 paperboard container, surface treated inside http://langual.org LANGUAL:M0344 paperboard container, surface treated outside http://langual.org LANGUAL:M0345 paper combined material http://langual.org LANGUAL:M0346 impregnated/micro waxed paper http://langual.org LANGUAL:M0347 metalized paper wrapper http://langual.org LANGUAL:M0348 metalized paper coextruded with plastic http://langual.org LANGUAL:M0349 metalized paper laminated with plastic http://langual.org LANGUAL:M0350 metalized paper laminated with treated paper http://langual.org LANGUAL:M0351 paper-aluminium foil-plastic wrapper http://langual.org LANGUAL:M0352 coextruded paper-aluminium-plastic wrapper http://langual.org LANGUAL:M0353 laminated paper-aluminium-plastic wrapper http://langual.org LANGUAL:M0354 paper-paper combination http://langual.org LANGUAL:M0355 paper-plastic combination http://langual.org LANGUAL:M0356 laminate paper coextruded with plastic Corresponds to FSTA Thesaurus Packaging 2.2.1 'Type of plastic' http://langual.org LANGUAL:M0357 plastic container, according to type of plastic http://langual.org LANGUAL:M0358 thermoplastic sheet or container http://langual.org LANGUAL:M0359 polyamide container http://langual.org LANGUAL:M0360 acrylonitrile container acryl-nitrile container http://langual.org LANGUAL:M0361 amino undecan acid container nylon 11 container http://langual.org LANGUAL:M0362 caprolactan container nylon 6,6 container http://langual.org LANGUAL:M0363 polycarbonate container http://langual.org LANGUAL:M0364 polyester container http://langual.org LANGUAL:M0365 polyester container, glass fibre strengthened http://langual.org LANGUAL:M0366 linear polyester container http://langual.org LANGUAL:M0367 polyethylene container http://langual.org LANGUAL:M0368 high density polyethylene container http://langual.org LANGUAL:M0370 low density polyethylene container http://langual.org LANGUAL:M0371 linear low density polyethylene container http://langual.org LANGUAL:M0372 low density polyethylene container, treated http://langual.org LANGUAL:M0373 polymethylmethacrylate container http://langual.org LANGUAL:M0374 polypropylene container http://langual.org LANGUAL:M0375 biaxial oriented polypropylene container http://langual.org LANGUAL:M0376 oriented polypropylene container http://langual.org LANGUAL:M0377 polystyrene container http://langual.org LANGUAL:M0378 polyvinyl chloride container http://langual.org LANGUAL:M0379 crystalline pvc container unplasticized polyvinyl chloride container http://langual.org LANGUAL:M0380 plasticized polyvinyl chloride container http://langual.org LANGUAL:M0381 polyvinylidene chloride container http://langual.org LANGUAL:M0382 thermosetting polymer container http://langual.org LANGUAL:M0383 alkyd resin container http://langual.org LANGUAL:M0384 amin resin container http://langual.org LANGUAL:M0385 aniline-formaldehyde container http://langual.org LANGUAL:M0386 carbamide-formaldehyde container http://langual.org LANGUAL:M0387 diciandiamide-formaldehyde container http://langual.org LANGUAL:M0388 epoxy resin container http://langual.org LANGUAL:M0389 phenonile resin container http://langual.org LANGUAL:M0390 polyester resin container http://langual.org LANGUAL:M0391 plastic container, combined material http://langual.org LANGUAL:M0392 metallized polymer container http://langual.org LANGUAL:M0393 metallized polyamide container http://langual.org LANGUAL:M0394 metallized polyester container http://langual.org LANGUAL:M0395 polyethylene (high density) - polyamide container http://langual.org LANGUAL:M0396 polyethylene (high density) - nylon 11 container http://langual.org LANGUAL:M0397 polyethylene (high density) - polyester container http://langual.org LANGUAL:M0398 polyethylene (high density) - polypropylene container http://langual.org LANGUAL:M0399 polyethylene (low density) - polyamide container http://langual.org LANGUAL:M0400 polyethylene (low density) - nylon 11 container http://langual.org LANGUAL:M0401 polyethylene (low density) - polyester container http://langual.org LANGUAL:M0402 polyethylene (low density) - polyethylene (high density) container http://langual.org LANGUAL:M0403 polyethylene (low density) - polyethylene (low density) container http://langual.org LANGUAL:M0404 polyethylene (low density) - polypropylene container http://langual.org LANGUAL:M0405 polyethylene - regenerated cellulose container http://langual.org LANGUAL:M0406 polyethylene - vinyl copolymer container http://langual.org LANGUAL:M0407 polyvinyl chloride - polyvinylidene chloride container http://langual.org LANGUAL:M0409 natural textile container http://langual.org LANGUAL:M0410 animal hair container http://langual.org LANGUAL:M0411 bass fibre container http://langual.org LANGUAL:M0412 asbestos container http://langual.org LANGUAL:M0413 cotton container http://langual.org LANGUAL:M0414 leaf fibre container http://langual.org LANGUAL:M0415 polymer base textile container http://langual.org LANGUAL:M0416 polyamide container http://langual.org LANGUAL:M0417 polyester container http://langual.org LANGUAL:M0418 polyolefine container http://langual.org LANGUAL:M0419 boil-in bag http://langual.org LANGUAL:M0420 inner bag http://langual.org LANGUAL:M0423 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. closing cap or lid http://langual.org LANGUAL:M0424 closing capsule http://langual.org LANGUAL:M0425 screw cap or lid http://langual.org LANGUAL:M0426 tear-off lid tear-open lid peel-off lid http://langual.org LANGUAL:M0427 plug stopper Example: egg box. http://langual.org LANGUAL:M0429 recycled paperboard container http://langual.org LANGUAL:M0430 polyethylene terephthalate (pet) container http://langual.org LANGUAL:M0431 polyolefin container http://langual.org LANGUAL:P0010 food for laboratory animals laboratory animal as food consumer http://langual.org LANGUAL:P0011 fish meal food fish as consumer http://langual.org LANGUAL:P0012 fish food (pet fish) pet fish as consumer http://langual.org LANGUAL:P0013 feed for non-food animals mink food non-food animal as food consumer http://langual.org LANGUAL:P0014 sheep and goat as consumer sheep or goat as consumer http://langual.org LANGUAL:P0015 food for food animals food animal as consumer All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.62(b). http://langual.org LANGUAL:P0017 fat special claim or use http://langual.org LANGUAL:P0018 poultry as consumer http://langual.org LANGUAL:P0019 cattle as consumer Food produced and marketed to supply the particular dietary needs of normal infants (21 CFR 105.65) or normal toddlers (age 1 to 2 years). Junior foods are included with the strained foods for infants up to one year. Foods fall in this category only if the label bears a statement such as 'baby food', 'strained food', 'junior food' or 'toddler food'. http://langual.org LANGUAL:P0020 junior food toddler food infant or toddler consumer http://langual.org LANGUAL:P0021 animal food animal as food consumer Renamed from *FOOD FOR SPECIAL DIETARY USE* [LanguaL 2008]. These descriptors are used either for foods intended for special dietary use as defined in 21 CFR 105 or for foods that have special characteristics indicated in the name or labeling. Such claims would include 'low calorie', 'low cholesterol', 'diet' or 'dietetic', etc. Prior to february 1992, this category of descriptors was limited solely to food for adult humans. The category is now used in conjunction with any appropriate *CONSUMER GROUP* descriptor(s), for example, 'low sugar baby food' would be indexed by *INFANT OR TODDLER FOOD* as well as by *LOW SUGARS FOOD*. http://langual.org LANGUAL:P0023 dietary food dietary use food for dietary use food for special dietary use special dietary food dietary claim or use http://langual.org LANGUAL:P0025 horse as consumer Food produced and marketed for human use. http://langual.org LANGUAL:P0026 human as food consumer http://langual.org LANGUAL:P0027 swine feed pig as consumer http://langual.org LANGUAL:P0028 pet cat as consumer Pet animals as a consumer group; products are labeled accordingly. http://langual.org LANGUAL:P0029 pet animal as consumer http://langual.org LANGUAL:P0030 pet bird as consumer http://langual.org LANGUAL:P0031 pet dog as consumer Dietary use, where the food has special characteristics, claims or uses or is intended for individuals with particular dietary needs; and label or labeling claims, used when special dietary use factor terms were derived from actual food labels. Multiple descriptors may be used from all three categories. [FDA CFSAN 1995] FoodOn curation note: Consumer Group has been relocated to a top-level FoodOn category. http://langual.org LANGUAL:P0032 dietary use/label claim A claim that a food is low in energy, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 40 kcal (170 kJ)/100 g for solids or more than 20 kcal (80 kJ)/100 ml for liquids. For table-top sweeteners the limit of 4 kcal (17 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having 40 calories or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 120 calories or less per 100 grams of food [US FDA] http://langual.org LANGUAL:P0033 low calorie food LanguaL curation note: Renamed from *LOW CALORIE FOOD* [LanguaL 2008]. low energy food A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA]. http://langual.org LANGUAL:P0034 reduced calorie food LanguaL curation note: Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008]. reduced energy food A claim that a food is sodium-free or salt-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,005 g of sodium, or the equivalent value for salt, per 100 g. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having less than 5 milligrams of salt or sodium per amount customarily consumed (or for meals and main dishes, less than 5 miligrams of salt or sodium per labeled serving). Such foods must not contain an ingredient that is salt or sodium or generally understood to comtain salt or sodium except where the ingredient listed is footnoted '*adds a trivial amount of {salt or sodium}' [US FDA] http://langual.org LANGUAL:P0035 sodium or salt free food salt or sodium free food A claim that a food is very low in sodium/salt, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,04 g of sodium, or the equivalent value for salt, per 100 g or per 100 ml. This claim shall not be used for natural mineral waters and other waters [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having 35 milligrams or less salt or sodium per amount customarily consumed (and per 50 grams if the amount customarily consumed is small). Meals and main dishes contain 35 milligrams or less salt or sodium per 100 grams of food [US FDA] http://langual.org LANGUAL:P0036 very low sodium or salt food very low salt or sodium food http://langual.org LANGUAL:P0037 reduced sodium or salt food reduced salt or sodium food A claim that a food is low in sodium/salt, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,12 g of sodium, or the equivalent value for salt, per 100 g or per 100 ml. For waters, other than natural mineral waters falling within the scope of Directive 80/777/EEC, this value should not exceed 2 mg of sodium per 100 ml [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having 140 milligrams or less salt or sodium per amount customarily consumed. Meals and main dishes have 140 milligrams or less salt or sodium per 100 grams food [US FDA] http://langual.org LANGUAL:P0038 low sodium or salt food low salt or sodium food A claim that a food is low in fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 3 g of fat per 100 g for solids or 1,5 g of fat per 100 ml for liquids (1,8 g of fat per 100 ml for semi-skimmed milk). [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having 3 grams of fat or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 3 grams or less fat per 100 grams of food and not more than 30% of calories from fat [US FDA]. http://langual.org LANGUAL:P0039 low fat food Food containing at least 25% less fat per amount customarily consumed from the fat content of a comparable food product. The comparable food may not be 'low fat'. http://langual.org LANGUAL:P0040 reduced fat food All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.62(d). http://langual.org LANGUAL:P0041 cholesterol special claim or use food having less than 2 milligrams cholesterol per amount customarily consumed (or for meals and main dishes, less than 2 milligrams cholesterol per labeled serving). Such food must contain no ingredient that contains cholesterol except where the ingredient listed has been footnoted '*adds a trivial amount of cholesterol'. If the food contains less than 2 milligrams cholesterol per amount customarily consumed by special processing and the total fat exceeds 13 grams cholesterol per amount or labeled serving, the amount of cholesterol must be 'Substantially less' (25%) than in a comparable food with significant market share (5% of market). http://langual.org LANGUAL:P0042 no cholesterol food cholesterol free food Food having 20 miligrams or less cholesterol per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 20 milligrams or less cholesterol per 100 grams of food. If the food qualifies by special processing and total fat exceeds 13 grams per amount and labeled serving, the amount of cholesterol must be 'substantially less' (25%) than in a comparable food with significant market share (5% of market). http://langual.org LANGUAL:P0043 low in cholesterol food Food having at least 25% less cholesterol per amount customarily consumed from the cholesterol content of a comparable food product. The comparable food may not be 'low cholesterol'. http://langual.org LANGUAL:P0044 reduced cholesterol food All narrower term definitions are extracted from 58 Federal Register 2302, January 6, 1993, part 101.60(b) and from Corrigendum to Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. http://langual.org LANGUAL:P0045 calorie special claim or use LanguaL curation note: Renamed from *CALORIE SPECIAL CLAIM OR USE*. energy special claim or use All narrower term definitions extracted from 58 Federal Register 2032, January 6, 1993, part 101.61. http://langual.org LANGUAL:P0047 sodium or salt special diet salt or sodium special claim or use A claim that a food is high in fibre, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 6 g of fibre per 100 g or at least 3 g of fibre per 100 kcal [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food that is promoted as a source of or as high in dietary fiber (often called simply 'fiber'). http://langual.org LANGUAL:P0048 high dietary fiber food high fiber food Food that is promoted as being either high or low in dietary fiber (often called simply 'fiber'). If the food is not low in total fat, total fat must be stated in conjunction with claim such as 'more fiber'. http://langual.org LANGUAL:P0049 dietary fiber special claim or use fiber special claim or use A claim that a food is fat-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of fat per 100 g or 100 ml. However, claims expressed as "X % fat-free" shall be prohibited [REGULATION (EC) No 1924/2006 Corrigendum]. Food having less than 0.5 grams fat per amount customarily consumed. Meals and main dishes have less than 0.5 grams fat per labeled serving. Such foods must contain no ingredient that is fat or understood to contain fat except when the ingredient listed has been footnoted '*adds a trivial amount of fat'. http://langual.org LANGUAL:P0054 no fat food nonfat food fat free food A claim that a food is energy-free, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 4 kcal (17 kJ)/100 ml. For table-top sweeteners the limit of 0.4 kcal (1.7 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having less than 5 calories per amount customarily consumed. Calorie amount is not defined for meals or main dishes [US FDA] http://langual.org LANGUAL:P0055 calorie free food LanguaL curation note: Renamed from *CALORIE FREE FOOD* [LanguaL 2008]. energy free food A claim that a food is sugars-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of sugars per 100 g or 100 ml [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having less than 0.5 grams sugars per amount customarily consumed (or for meals and main dishes, less than 0.5 grams sugars per labeled serving). Such foods nust contain no ingredient that is a sugar or generally understood to contain sugars except where the ingredient listed is footnoted '*adds a trivial amount of sugars' [US FDA] http://langual.org LANGUAL:P0056 sugar free food sugars free food A claim that a food is low in saturated fat, and any claim likely to have the same meaning for the consumer, may only be made if the sum of saturated fatty acids and trans-fatty acids in the product does not exceed 1.5 g per 100 g for solids or 0.75 g/100 ml for liquids and in either case the sum of saturated fatty acids and trans-fatty acids must not provide more than 10 % of energy. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having one gram or less saturated fat per amount customarily consumed and 15% or less of calories from saturated fat. Meals and main dishes contain one gram or less saturated fat per 100 grams food and less than 10% of calories from saturated fat. http://langual.org LANGUAL:P0057 low in saturated fat food http://langual.org LANGUAL:P0059 label claim LanguaL curation note: Renamed from *LABEL CLAIM* [LanguaL 2008]. Use when any 'claim or use' index term is derived from either the food name appearing on the label or from information appearing on the label that is separate from the food name. general label claim [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18] http://langual.org LANGUAL:P0060 high calorie food LanguaL curation note: Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. high energy food All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.60(c). http://langual.org LANGUAL:P0061 sugars special claim or use A claim that a food is low in sugars, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 5 g of sugars per 100 g for solids or 2,5 g of sugars per 100 ml for liquids [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Not defined in U.S. Federal Register; no basis for a recommended intake. http://langual.org LANGUAL:P0062 low sugars food http://langual.org LANGUAL:P0063 low fiber food As defined in Corrigendum to Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods, "claim" means any message or representation, which is not mandatory under Community or national legislation, including pictorial, graphic or symbolic representation, in any form, which states, suggests or implies that a food has particular characteristics; specificly, "nutrition claim" means any claim which states, suggests or implies that a food has particular beneficial nutritional properties due to: (a) the energy (calorific value) it (i) provides; (ii) provides at a reduced or increased rate; or (iii) does not provide; and/or (b) the nutrients or other substances it (i) contains; (ii) contains in reduced or increased proportions; or (iii) does not contain. http://langual.org LANGUAL:P0065 LanguaL curation note: Used for any claim which states, suggests or implies that a food has particular beneficial nutritional properties. For European regulations, see http://ec.europa.eu/food/food/labellingnutrition/claims/community_register/nutrition_claims_en.htm nutrition-related claim or use http://langual.org LANGUAL:P0066 no or reduced calories claim or use reduced or no calories claim or use reduced or no energy claim or use LanguaL curation note: Renamed from *NO OR REDUCED CALORIES CLAIM OR USE* [LanguaL 2008]. no or reduced energy claim or use http://langual.org LANGUAL:P0069 reduced or no fat claim or use no or reduced fat claim or use http://langual.org LANGUAL:P0070 no fat added claim or use All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.62(c). http://langual.org LANGUAL:P0071 saturated fat-related claim or use http://langual.org LANGUAL:P0072 no animal fat added claim or use http://langual.org LANGUAL:P0073 no coconut oil added claim or use no tropical oils added claim or use http://langual.org LANGUAL:P0074 no palm oil added claim or use http://langual.org LANGUAL:P0075 fiber rich claim or use rich in fiber claim or use http://langual.org LANGUAL:P0076 natural fiber source naturally rich in fiber claim or use http://langual.org LANGUAL:P0077 less salt added claim or use reduced or no salt or sodium claim or use no or reduced salt or sodium claim or use http://langual.org LANGUAL:P0078 unsalted claim or use LanguaL curation note: No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993). no salt added claim or use Food having less than 5 milligrams salt per amount customarily consumed (or for meals and main dishes less than 5 milligrams salt per labeled serving). Such food must contain no ingredient that is salt or generally understood to contain salt except where the ingredient listed is footnoted '*adds a trivial amount of salt'. http://langual.org LANGUAL:P0080 salt free food http://langual.org LANGUAL:P0083 low salt food Food having less than 35 milligrams of salt per serving and per 100 grams of food. (U.S. proposed) http://langual.org LANGUAL:P0085 very low salt food http://langual.org LANGUAL:P0087 reduced salt food http://langual.org LANGUAL:P0088 naturally sodium-free food http://langual.org LANGUAL:P0090 reduced or no sugar label claim no or reduced sugar claim or use A claim stating that sugars have not been added to a food, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain any added mono- or disaccharides or any other food used for its sweetening properties. If sugars are naturally present in the food, the following indication should also appear on the label: "CONTAINS NATURALLY OCCURRING SUGARS" [REGULATION (EC) No 1924/2006 Corrigendum]. No added sugars and 'without added sugars' are allowed if no sugar or sugar containing ingredient is added during processing. (28 Federal Register 2302, January 6, 1993) http://langual.org LANGUAL:P0091 no sugars added claim or use http://langual.org LANGUAL:P0092 starch-related claim or use http://langual.org LANGUAL:P0093 no modified food starch added claim or use http://langual.org LANGUAL:P0094 no starch added claim or use http://langual.org LANGUAL:P0095 mineral- or vitamin-related claim or use vitamin- or mineral-related claim or use http://langual.org LANGUAL:P0096 color-related claim or use http://langual.org LANGUAL:P0097 no artificial colors claim or use http://langual.org LANGUAL:P0098 no color added claim or use http://langual.org LANGUAL:P0099 taste- or flavor-related claim or use flavor- or taste-related claim or use http://langual.org LANGUAL:P0100 all natural flavors claim or use no artificial flavors claim or use http://langual.org LANGUAL:P0102 no flavor added claim or use http://langual.org LANGUAL:P0103 sweetener-related claim or use http://langual.org LANGUAL:P0104 no artificial sweeteners claim or use http://langual.org LANGUAL:P0105 unsweetened claim or use http://langual.org LANGUAL:P0106 artificial ingredient-related claim or use http://langual.org LANGUAL:P0107 all natural claim or use no artificial ingredients claim or use http://langual.org LANGUAL:P0108 no artificial additives claim or use http://langual.org LANGUAL:P0110 preservative-related claim or use http://langual.org LANGUAL:P0111 no nitrite/nitrate added claim or use http://langual.org LANGUAL:P0112 no sulfite added claim or use http://langual.org LANGUAL:P0113 no artificial preservatives claim or use http://langual.org LANGUAL:P0114 no preservatives claim or use http://langual.org LANGUAL:P0115 other constituent- or ingredient-related claim or use other ingredient- or constituent-related claim or use http://langual.org LANGUAL:P0116 no msg added claim or use http://langual.org LANGUAL:P0117 no caffeine claim or use caffeine free claim or use http://langual.org LANGUAL:P0118 no caffeine added claim or use naturally caffeine free claim or use http://langual.org LANGUAL:P0119 processing-related claim or use A raw food that has not been frozen, heat processed or otherwise preserved. http://langual.org LANGUAL:P0120 fresh, label claim "fresh" label claim http://langual.org LANGUAL:P0121 not pasteurized claim or use http://langual.org LANGUAL:P0122 unrefined or unpurified claim or use unpurified or unrefined claim or use http://langual.org LANGUAL:P0123 unbleached claim or use Health claim means any claim made on the label or in labeling of a food, including a dietary supplement, that expressly or by implication, including "third party" references, written statements (e.g., a brand name including a term such as "heart"), symbols (e.g., a heart symbol), or vignettes, characterizes the relationship of any substance to a disease or health-related condition. See also 21 CFR 101.14 [http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.14]. A claim is a health claim if in the naming of the substance or category of substances, there is a description or indication of a functionality or an implied effect on health; examples: "contains antioxidants" (the function is an antioxidant effect); "containsprobiotics/prebiotics" (the reference to probiotic/prebiotic implies a health benefit). Equally, claims which refer to an indication of a functionality in the description of a nutrient or a substance (for instance as an adjective to the substance) should also beclassified as a health claim; examples: "with prebiotic fibres" or "contains prebiotic fibres". In Europe, a health claim is any statement about a relationship between food and health [http://ec.europa.eu/food/food/labellingnutrition/claims/health_claims_en.htm], and only authorized health claims are legal [see http://ec.europa.eu/food/food/labellingnutrition/claims/community_register/health_claims_en.htm]. COMMISSION REGULATION (EU) No 432/2012 of 16 May 2012 establishes a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children"s development and health [http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:136:0001:0040:en:PDF] http://langual.org LANGUAL:P0124 LanguaL curation note: Used for any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its components and health. health-related claim or use http://langual.org LANGUAL:P0125 does not promote tooth decay claim or use tooth decay-related claim or use http://langual.org LANGUAL:P0126 custom- or religion-related claim or use religion- or customs-related claim or use http://langual.org LANGUAL:P0127 kosher claim or use USA: The 1990 Farm Act specifies that a food labeled 'organic' must meet four requirements: 1) the food must be raised by specified methods to replenish and maintain the fertility of the soil; 2) the food must be certified as having been produced with a nationally approved list of materials and practices; 3) to be eligible for certification at least three years must have elapsed between the first organic harvest and first use of nationally approved materials on land and crops;and 4) organic foods must meet all local, state and federal regulations governing the quality and safety of the food supply. Europe: Foods produced in accordance with Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91. [http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:189:0001:0023:EN:PDF] http://langual.org LANGUAL:P0128 no pesticides claim or use organically grown label claim organic food claim or use Considerations include amounts that are 'nutritionally trivial' and amounts that can be declared as zero on the nutrition label. An additional criterion based on amount per weight (e.g., per 100 grams) is not considered necessary because the amount of nutrient in a 'free' food is so low that even frequent and repeated consumption is unlikely to have physiological consequences. (U.S. proposed) http://langual.org LANGUAL:P0129 free, label claim "free" label claim An amount customarily consumed contains 20% or more of the daily nutritional value to describe protein, vitamins, minerals, dietary fiber, or potassium. May be used on meals or main dishes to indicate that product contains a food that meets the definition. http://langual.org LANGUAL:P0130 excellent source of label claim high, label claim rich in label claim "high" label claim http://langual.org LANGUAL:P0131 less, label claim LanguaL curation note: Used on label comparison statements to describe foods having 25% or greater reductions in a nutrient. (U.S. proposed) "less" label claim A claim stating that a product is "light" or "lite", and any claim likely to have the same meaning for the consumer, shall follow the same conditions as those set for the term "reduced", see *REDUCED {NAME OF NUTRIENT} NUTRITION CLAIM [P0132]*; the claim shall also be accompanied by an indication of the characteristic(s) which make(s) the food "light" or "lite" [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Used for foods that have 33.3% fewer calories than a comparable product and a minimum reduction of more than 40 calories per serving. Any other use of 'light' must specify whether it refers to the look, taste or smell; for example, 'light in color'. (U.S. FDA proposed) http://langual.org LANGUAL:P0132 light, label claim "light" label claim http://langual.org LANGUAL:P0133 more, label claim LanguaL curation note: Used in label comparison statement when a food contains at least 10% more of the daily nutritional value per amount customarily consumed. "more" label claim http://langual.org LANGUAL:P0134 contains label claim contains, label claim good source of label claim good source of, label claim provides label claim provides, label claim source of, label claim LanguaL curation note: The amount customarily consumed contains 10% to 19% of the daily nutritional value. May be used on meals or main dishes to indicate that product contains a food that meets the definition. "source of" label claim http://langual.org LANGUAL:P0135 kosher for passover claim or use A food consumer group is a class of organism based on their heterotrophic requirements or preferences. Damion Dooley http://langual.org LANGUAL:P0136 LanguaL curation note: Food consumer type, human or animal, for which the food product is produced and marketed. food consumer group http://langual.org LANGUAL:P0149 reduced or no cholesterol claim or use no or reduced cholesterol claim or use http://langual.org LANGUAL:P0150 percent fat free claim or use LanguaL curation note: Used only in describing foods that qualify as low fat. (U.S. proposed). The claim is not allowed in EU [REGULATION (EC) No 1924/2006 Corrigendum]. (percent) fat free claim or use Food having less than 5 miligrams sodium per amount customarily consumed (or for meals and main dishes, less than 5 milligrams sodium per labeled serving). Such food must contain no ingredient that is sodium chloride or generally understood to contain sodium except where the ingredient listed is footnoted '*adds a trivial amount of sodium'. http://langual.org LANGUAL:P0152 sodium free food Food having 35 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 35 milligrams or less sodium per 100 grams food. http://langual.org LANGUAL:P0153 very low sodium food Food containing at least 25% less sodium per amount customarily consumed than the sodium content of a comparable food product. The comparable food may not be 'low sodium'. http://langual.org LANGUAL:P0154 reduced sodium food Foods having 140 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes have 140 milligrams sodium per 100 grams of food. http://langual.org LANGUAL:P0156 low sodium food http://langual.org LANGUAL:P0157 game as consumer http://langual.org LANGUAL:P0158 rabbit as consumer http://langual.org LANGUAL:P0159 other special claim or use http://langual.org LANGUAL:P0161 LanguaL curation note: Use when the 'claim or use' index term is found in the name of the food appearing on the label (e.g., 'unbleached flour' indexed by *UNBLEACHED CLAIM OR USE*). label claim in food name http://langual.org LANGUAL:P0162 LanguaL curation note: Use when the 'claim or use' index term appears on the food label but not in the food name (e.g., a label for bran cereal saying 'high in fiber' indexed by *HIGH FIBER FOOD*). label claim separate from food name http://langual.org LANGUAL:P0167 no water added claim or use http://langual.org LANGUAL:P0168 parve claim or use pareve claim or use http://langual.org LANGUAL:P0169 noncarbonated claim or use http://langual.org LANGUAL:P0170 lactose reduced food http://langual.org LANGUAL:P0171 lactose free food http://langual.org LANGUAL:P0172 unenriched claim or use http://langual.org LANGUAL:P0173 no mineral or vitamin added claim or use no vitamin or mineral added claim or use http://langual.org LANGUAL:P0174 gluten free claim or use http://langual.org LANGUAL:P0175 egg free claim or use http://langual.org LANGUAL:P0176 alcohol free claim or use http://langual.org LANGUAL:P0177 LanguaL curation note: Used to indicate a food is kosher but may contain dairy ingredients [CFSAN thesaurus]. kosher milchlig claim or use The food was quickly frozen while still fresh. http://langual.org LANGUAL:P0178 fresh frozen, label claim "fresh frozen" label claim A claim that a food does not contain saturated fat, and any claim likely to have the same meaning for the consumer, may only be made where the sum of saturated fat and trans-fatty acids does not exceed 0,1 g of saturated fat per 100 g or 100 ml [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having less than 0.5 grams saturated fat per amount customarily consumed (or for meals and main dishes, less than 0.5 grams saturated fat per labeled serving). Trans fatty acids are not more than 1% of total fat. Such foods contain no ingredient that is understood to contain saturated fat except where the ingredient listed has been footnoted '*adds a trivial amount of saturated fat' [US FDA]. http://langual.org LANGUAL:P0179 saturated fat free food Food containing at least 25% less saturated fat per amount customarily consumed than the saturated fat content of a comparable food product. The comparable food product may not be 'low saturated fat'. http://langual.org LANGUAL:P0180 reduced saturated fat food Food having at least 25% less sugars per amount customarily consumed than the sugars content of a comparable food product. http://langual.org LANGUAL:P0181 reduced sugars food Wild or semiwild foods consumed only during periods of famine when no other food is available. http://langual.org LANGUAL:P0182 starvation food aliment de disette A food is 'enriched' when nutrients are added to it to replace those that are lost in processing. http://langual.org LANGUAL:P0183 LanguaL curation note: Used when nutrients are added to the food to replace those that are lost in processing enriched claim or use A food is 'fortified' when nutrients that were never present are added to it. http://langual.org LANGUAL:P0184 LanguaL curation note: Used when nutrients that were never present are added to the food. fortified claim or use http://langual.org LANGUAL:P0185 iodized claim or use http://langual.org LANGUAL:P0186 unfortified claim or use Characterized by adherence to the dietary practices required by Islamic law (Webster's). http://langual.org LANGUAL:P0187 halal claim or use http://langual.org LANGUAL:P0188 adult food human consumer, adult http://langual.org LANGUAL:P0189 infant consumer, 0 - 3 months http://langual.org LANGUAL:P0190 infant consumer, 3 - 6 months http://langual.org LANGUAL:P0191 follow-on formula infant consumer, 6 - 12 months http://langual.org LANGUAL:P0192 toddler consumer, 12 months and onwards http://langual.org LANGUAL:P0193 low alcohol claim or use http://langual.org LANGUAL:P0194 probiotic claim or use http://langual.org LANGUAL:P0195 full fat claim or use http://langual.org LANGUAL:P0196 trans fat claim or use Food Quality/Food Assurance Claim indicates, with reference to the product branding, labelling or packaging, whether the product is stamped with a quality mark, as approved by the governing authority, such as USDA for USA products [Source: GS1]. http://langual.org LANGUAL:P0197 food quality claim It should be noted that such claims are illegal in some countries, e.g. Denmark, and that other countries, e.g. United Kingdom, are calling for an end to the use of terms such as 'diabetic' or 'suitable for diabetics' on food labels. The European Commission is considering how foods intended specifically for people with diabetes can be controlled. http://langual.org LANGUAL:P0198 diabetic or suitable for diabetics claim or use http://langual.org LANGUAL:P0199 vegan/vegetarian or suitability for vegan/vegetarian claim or use http://langual.org LANGUAL:P0200 LanguaL curation note: Denotes a product that contains no pork meat. no pork added http://langual.org LANGUAL:P0201 LanguaL curation note: Denotes a product that contains no beef or beef-products. Beef is considered to be a taboo foodproduct by some religions most notable Hinduism, Boedism and Jainism. no beef added Food that is promoted as being either high or low in protein. http://langual.org LANGUAL:P0202 protein special claim or use A claim that a food is high in protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 20 % of the energy value of the food is provided by protein [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. http://langual.org LANGUAL:P0203 high protein food http://langual.org LANGUAL:P0204 LanguaL curation note: A claim that a food is a natural source of vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 15% of the recommended daily allowance specified in the Annex of Council Directive 90/496/EEC per 100 g or 100 ml. natural source of vitamins and or minerals A claim that a food is a source of fibre, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 3 g of fibre per 100 g or at least 1,5 g of fibre per 100 kcal [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. http://langual.org LANGUAL:P0205 source of fibre A claim that a food is a source of protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 12 % of the energy value of the food is provided by protein. [REGULATION (EC) No 1924/2006 Corrigendum]. http://langual.org LANGUAL:P0206 source of protein A claim that a food contains a nutrient or another substance, for which specific conditions are not laid down in this Regulation, or any claim likely to have the same meaning for the consumer, may only be made where the product complies with all the applicable provisions of this Regulation, and in particular Article 5. For vitamins and minerals the conditions of the claim "source of" shall apply. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. http://langual.org LANGUAL:P0207 LanguaL curation note: Used for claims like "contains [name of the nutrient or other substance]". contains {name of the nutrient or other substance} nutrition claim A claim stating that the content in one or more nutrients, other than vitamins and minerals, has been increased, and any claim likely to have the same meaning for the consumer, may only be made where the product meets the conditions for the claim "source of" and the increase in content is at least 30 % compared to a similar product. [Forordning (EF) nr. 1924/2006 Berigtigelse 2007-01-18]. http://langual.org LANGUAL:P0208 increased {name of nutrient} nutrition claim Where a food naturally meets the condition(s) laid down in this Annex for the use of a nutritional claim, the term "naturally/natural" may be used as a prefix to the claim [REGULATION (EC) No 1924/2006 Corrigendum2007-01-18]. http://langual.org LANGUAL:P0209 "naturally/natural" label claim A claim that a food is a source of vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least a significant amount as defined in the Annex to Directive 90/496/EEC or an amount provided for by derogations granted according to Article 6 of Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods [REGULATION (EC) No 1924/2006 Corrigendum2007-01-18]. http://langual.org LANGUAL:P0210 source of {name of vitamin/s} and/or {name of mineral/s} nutrition claim A claim that a food is high in vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least twice the value of "source of [NAME OF VITAMIN/S] and/or [NAME OF MINERAL/S]" [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. http://langual.org LANGUAL:P0211 high {name of vitamin/s} and/or {name of mineral/s} nutrition claim A claim stating that the content in one or more nutrients has been reduced, and any claim likely to have the same meaning for the consumer, may only be made where the reduction in content is at least 30 % compared to a similar product, except for micronutrients, where a 10 % difference in the reference values as set in Directive 90/496/EEC shall be acceptable, and for sodium, or the equivalent value for salt, where a 25 % difference shall be acceptable. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. http://langual.org LANGUAL:P0212 reduced {name of nutrient} nutrition claim http://langual.org LANGUAL:P0213 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. food allergen labelling Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0214 LanguaL curation note: Used for cereals containing gluten ( i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products thereof cereals containing gluten and products thereof (labelling) Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0215 crustaceans and products thereof (labelling) Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0216 eggs and products thereof (labelling) Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0217 fish and products thereof (labelling) Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0218 peanuts and products thereof (labelling) Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0219 soybeans and products thereof (labelling) Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0220 milk and products thereof, including lactose (labelling) Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0221 LanguaL curation note: Used for nuts i. e. Almond (Amygdalus communis L.), Hazelnut (Corylus avellana), Walnut (Juglans regia), Cashew (Anacardium occidentale), Pecan nut (Carya illinoiesis (Wangenh.) K. Koch), Brazil nut (Bertholletia excelsa), Pistachio nut (Pistacia vera), Macadamia nut and Queensland nut (Macadamia ternifolia) and products thereof. nuts and products thereof (labelling) Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0222 celery and products thereof (labelling) Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0223 mustard and products thereof (labelling) Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0224 sesame seeds and products thereof (labelling) Sulphur dioxide and sulphites are included in the EU list of allergens because they can cause adverse reactions in some people. Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://langual.org LANGUAL:P0225 LanguaL curation note: Used for sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2. sulphur dioxide and sulphites (labelling) Contained in GS1 Allergen Code List. http://langual.org LANGUAL:P0226 cocoa and products thereof (labelling) Contained in GS1 Code List. http://langual.org LANGUAL:P0227 coriander and products thereof (labelling) Contained in GS1 Code List. http://langual.org LANGUAL:P0228 lupine and products thereof (labelling) Contained in GS1 Code List. http://langual.org LANGUAL:P0229 corn and products thereof (labelling) Contained in GS1 Code List. http://langual.org LANGUAL:P0230 pod fruits and products thereof (labelling) Contained in GS1 Code List. http://langual.org LANGUAL:P0231 carrot and products thereof (labelling) Contained in GS1 Code List. http://langual.org LANGUAL:P0232 molluscs and products thereof (labelling) http://langual.org LANGUAL:P0233 LanguaL curation note: Under the new FDA regulations, by Jan. 1, 2006, consumers will be able to find trans fat listed on food nutrition labels directly under the line for saturated fat. The new information is the first significant change on the Nutrition Facts panel since it was established in 1993. Source: http://www.fda.gov/oc/initiatives/transfat/. "no trans fat" claim or use 'Traditional" means proven usage on the Community market for a time period showing transmission between generations; this time period should be the one generally ascribed to one human generation, at least 25 years [COUNCIL REGULATION (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed]. A traditional food product is a product frequently consumed or associated to specific celebrations and/or seasons, normally transmitted from one generation to another, made with care in a specific way according to the gastronomic heritage, with little or no processing/manipulation, that is distinguished and known because of its sensory properties and associated to a certain local area, region or country. [http://www.truefood.eu/] Traditional means conforming to established practice or specifications prior to the Second World War. Traditional food is a food of a specific feature or features, which distinguish it clearly from other similar products of the same category in terms of the use of traditional ingredients (raw materials or primary products), traditional composition or traditional type of production and/or processing method. [Traditional Foods in Europe, EuroFIR Synthesis report No 6, 2009] http://langual.org LANGUAL:P0234 traditional food claim or use Ethnic food is food from countries other than the home market contributing to a different food culture than the traditional cuisine of the host country. [Ethnic Groups and Foods in Europe, EuroFIR Synthesis report No 3, 2005] "Ethnic food" has been used colloquially for a wide variety of foodstuffs, virtually any that can be identified in the public mind with a foreign source or an ethnic minority group. In the narrower ethnographic meaning, it pertains only to food prepared or consumed by members of an ethnic group as a manifestation of its ethnicity. In the end ethnic food is food that members of an ethnic group consider their own and that others attribute to them. [http://www.answers.com/topic/ethnic-cuisines] http://langual.org LANGUAL:P0235 ethnic food claim or use Raw material (species and/or varieties) or primary product either alone or as an ingredient that has been used in identifiable geographical areas and remains in use today (taking into account cases where use was abandoned for a time and then reinstated) and its characteristics are in accordance with current specifications of national and EU legislation. [Traditional Foods in Europe, EuroFIR Synthesis report No 6, 2009] http://langual.org LANGUAL:P0236 LanguaL curation note: Use when "Traditional ingredients" is claimed. traditional ingredient claim or use The uniquely identifiable composition (in terms of ingredients) that was first established prior to the Second World War and passed down through generations by oral or other means (taking into account cases where composition was abandoned for a time and then reinstated) and when necessary is differentiated from the composition defined by the generally recognized characteristics of the wider food group to which the product belongs. [Traditional Foods in Europe, EuroFIR Synthesis report No 6, 2009] http://langual.org LANGUAL:P0237 LanguaL curation note: Use when "Traditional composition" is claimed. traditional composition claim or use The production and/or processing of a food that has been transmitted from generation to generation through oral tradition or other means and has been applied prior to the Second World War and remains in use (taking into account cases where composition was abandoned for a time and then reinstated) despite its adjustment to binding rules from national or EU food hygiene regulations or the incorporation of technological progress, under the condition that production and/or processing remains in line with methods used originally and that the food"s intrinsic features such as its physical, chemical, microbiological or organoleptic features are maintained. [Traditional Foods in Europe, EuroFIR Synthesis report No 6, 2009] http://langual.org LANGUAL:P0238 LanguaL curation note: Use when "Traditional type of production and/or processing" is claimed. traditional type of production and/or processing claim or use Authentic ethnic food is food from countries other than the home market contributing to a different food culture than the traditional cuisine of the host country. Food may be adapted by combining local and imported ingredients. [Ethnic Groups and Foods in Europe, EuroFIR Synthesis report No 3, 2005] http://langual.org LANGUAL:P0239 authentic ethnic food claim or use Modified ethnic food: a commercially-available version of a food that has been modified to suit the taste and preference of the host country. [Ethnic Groups and Foods in Europe, EuroFIR Synthesis report No 3, 2005] http://langual.org LANGUAL:P0240 modified ethnic food claim or use COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims. http://langual.org LANGUAL:P0241 monounsaturated fat claim or use COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims http://langual.org LANGUAL:P0242 polyunsaturated fat claim or use A claim that a food is high in monounsaturated fat, and any claim likely to have the same meaning for the consumer, may only be made where at least 45 % of the fatty acids present in the product derive from monounsaturated fat under the condition that monounsaturated fat provides more than 20 % of energy of the product [COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims]. http://langual.org LANGUAL:P0243 high monounsaturated fat http://langual.org LANGUAL:P0244 omega-3 fatty acids claim or use A claim that a food is high in omega-3 fatty acids, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 0,6 g alpha-linolenic acid per 100 g and per 100 kcal, or at least 80 mg of the sum of eicosapentaenoic acid and docosahexaenoic acid per 100 g and per 100 kcal [COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims]. http://langual.org LANGUAL:P0245 high omega-3 fatty acids A claim that a food is high in polyunsaturated fat, and any claim likely to have the same meaning for the consumer, may only be made where at least 45 % of the fatty acids present in the product derive from polyunsaturated fat under the condition that polyunsaturated fat provides more than 20 % of energy of the product [COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims]. http://langual.org LANGUAL:P0246 high polyunsaturated fat http://langual.org LANGUAL:P0247 unsaturated fat claim or use A claim that a food is high in unsaturated fat, and any claim likely to have the same meaning for the consumer may only be made where at least 70 % of the fatty acids present in the product derive from unsaturated fat under the condition that unsaturated fat provides more than 20 % of energy of the product [COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims].. http://langual.org LANGUAL:P0248 high unsaturated fat A claim that a food is a source of omega-3 fatty acids, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 0,3 g alpha-linolenic acid per 100 g and per 100 kcal, or at least 40 mg of the sum of eicosapentaenoic acid and docosahexaenoic acid per 100 g and per 100 kcal [COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims]. http://langual.org LANGUAL:P0249 source of omega-3 fatty acids US FDA Approved user group. http://langual.org LANGUAL:P0250 human consumer, four years and above http://langual.org LANGUAL:P0251 man http://langual.org LANGUAL:P0252 woman http://langual.org LANGUAL:P0253 pregnant or lactating women http://langual.org LANGUAL:P0254 senior http://langual.org LANGUAL:P0255 teenager http://langual.org LANGUAL:P0256 child consumer, less than four years US FDA approved language lacking for the moment. http://langual.org LANGUAL:P0257 LanguaL curation note: Used in USA. calcium and osteoporosis related claim or use http://langual.org LANGUAL:P0259 athlete http://langual.org LANGUAL:P0260 bodybuilder http://langual.org LANGUAL:P0261 menopaused women http://langual.org LANGUAL:P0262 weight-reducer http://langual.org LANGUAL:P0263 infant consumer, 0 - 6 months In the United States, these claims, usually referred to as "qualified health claims", are regulated by the Food and Drug Administration in the public interest, see 21 Code of Federal Regulations § 101.14 [http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.14] http://langual.org LANGUAL:P0264 qualified health claim Structure/function claims describe the role of a nutrient or dietary ingredient intended to affect normal structure or function in humans, for example, "calcium builds strong bones". In addition, they may characterize the means by which a nutrient or dietary ingredient acts to maintain such structure or function, for example, "fiber maintains bowel regularity," or "antioxidants maintain cell integrity," or they may describe general well-being from consumption of a nutrient or dietary ingredient. [http://www.fda.gov/Food/LabelingNutrition/LabelClaims/StructureFunctionClaims/default.htm] http://langual.org LANGUAL:P0265 article 13 health claims (european commission) nutrient function claim (codex alimentarius) structure/function claim The term infant is typically applied to young children between the ages of 1 month and 12 months. [http://en.wikipedia.org/wiki/Infant] WIKIPEDIA:Infant http://langual.org LANGUAL:P0266 infant consumer http://langual.org LANGUAL:P0267 native american food claim or use http://langual.org LANGUAL:P0268 alaskan native food claim or use http://langual.org LANGUAL:P0269 apache food claim or use http://langual.org LANGUAL:P0270 navajo food claim or use http://langual.org LANGUAL:P0271 shoshone bannock food claim or use http://langual.org LANGUAL:P0272 pacific food claim or use http://langual.org LANGUAL:P0273 northern plains food claim or use http://langual.org LANGUAL:P0274 southwest plains food claim or use http://langual.org LANGUAL:P0275 hopi food claim or use no dietary claim or use true http://langual.org LANGUAL:P0277 plant sterols or stanols claim or use phytosterol claim or use Damion Dooley's note: These LanguaL inherited zones need to be mapped over to ENVO environmental biomes or zones. true Vanilla x tahitensis avian organism by taxonomy Damion Dooley's note: A measure of thickness is usually the smallest diameter of an object. https://en.wikipedia.org/wiki/Fruit_anatomy This branch of the ontology needs to be further merged with Plant Ontology 'plant structure' terms. http://langual.org LANGUAL:C0200 LanguaL curation note: If the part indexed consists of a large leafstalk and a leaf blade, use *PLANT ABOVE SURFACE, EXCLUDING FRUIT OR SEED*. Compare *STEM, STALK (WITHOUT LEAVES)*. LanguaL definition: The flat or fleshy expanded blade (lamina) including a small and insignificant leafstalk but excluding a large and fleshy leafstalk such as celery stalks or rhubarb stalks. one of the epidermal growths that form the distinctive outer covering, or plumage, on birds. Feathers are formed in tiny follicles in the epidermis, or outer skin layer, that produce keratin proteins. feather http://langual.org LANGUAL:C0221 LanguaL term definition: Epidermal appendage that constitutes the plumage of birds. feather Segment of the alimentary canal extending from the stomach to the anus and, in humans and other mammals, consists of two segments, the small intestine and the large intestine. intestine http://langual.org LANGUAL:C0212 intestine blood http://langual.org LANGUAL:C0185 Material anatomical entity in a gaseous, liquid, semisolid or solid state; produced by anatomical structures or derived from inhaled and ingested substances that have been modified by anatomical structures as they pass through the body. Damion Dooley organism substance An expanded region of the vertebrate alimentary tract that serves as a food storage compartment and digestive organ. A stomach is lined, in whole or in part by a glandular epithelium. stomach http://langual.org LANGUAL:C0211 maw (mammal) stomach A myogenic muscular circulatory organ found in the vertebrate cardiovascular system composed of chambers of cardiac muscle. It is the primary circulatory organ. heart (animal) http://langual.org LANGUAL:C0201 heart The brain is the center of the nervous system in all vertebrate, and most invertebrate, animals. Some primitive animals such as jellyfish and starfish have a decentralized nervous system without a brain, while sponges lack any nervous system at all. In vertebrates, the brain is located in the head, protected by the skull and close to the primary sensory apparatus of vision, hearing, balance, taste, and smell[WP]. brain http://langual.org LANGUAL:C0199 brain An organ that detects light. eye http://langual.org LANGUAL:C0256 eye An endoderm derived structure that produces precursors of digestive enzymes and blood glucose regulating enzymes[GO]. pancreas http://langual.org LANGUAL:C0204 pancreas Skeletal element that is composed of bone tissue. bone element ear http://langual.org LANGUAL:C0311 A muscular organ in the floor of the mouth. tongue http://langual.org LANGUAL:C0189 tongue http://langual.org LANGUAL:C0235 milk LanguaL curation note: See scope note for *MILK OR MILK COMPONENT*. for lowfat milk use *FAT PARTIALLY REMOVED*; for skim milk, use *FAT FULLY REMOVED* (both found in D3. TREATMENT APPLIED). LanguaL term definition: Milk is a secretion from the mammary glands of female mammals. milk (mammary secretion) Respiration organ that develops as an oupocketing of the esophagus. lung http://langual.org LANGUAL:C0187 lung The organ covering the body that consists of the dermis and epidermis. skin, animal http://langual.org LANGUAL:C0193 animal skin skin of body spleen http://langual.org LANGUAL:C0191 An exocrine gland which secretes bile and functions in metabolism of protein and carbohydrate and fat, synthesizes substances involved in the clotting of the blood, synthesizes vitamin A, detoxifies poisonous substances, stores glycogen, and breaks down worn-out erythrocytes[GO]. liver http://langual.org LANGUAL:C0176 liver A paired organ of the urinary tract which has the production of urine as its primary function. kidney http://langual.org LANGUAL:C0196 kidney Anatomical structure of largely lymphoid tissue that functions in cell-mediated immunity by being the site where T cells develop. thymus http://langual.org LANGUAL:C0273 thymus the soft tissue that fills the cavities of bones bone marrow http://langual.org LANGUAL:C0149 bone marrow The muscular enlargement of the alimentary canal that has usually thick muscular walls and a tough horny lining for grinding the food and when the crop is present follows it and the proventriculus. gizzard http://langual.org LANGUAL:C0124 gizzard egg shell http://langual.org LANGUAL:C0278 shell (egg) LanguaL term definition: The covering of a bird or reptile egg. Exoskeleton or shell, including those of mollusks, turtles, insects and crustaceans. exoskeleton A thin membranous, sometimes alveolated sac in the dorsal portion of the abdominal cavity. Contains a varying mixture of gases, not identical to the composition of air. May be one, two or three chambered. May be connected to the gut by a tube, the ductus pneumaticus (then called physostomous) or unconnected (then called physoclistous). air bladder http://langual.org LANGUAL:C0284 fish maw swim bladder swim bladder The ruminants' stomach consists of four compartments: rumen, reticulum, omasum and abomasum. The first three compartments comprise the forestomach (proventriculus). They are lined with nonglandular membrane. The fourth compartment, the abomasum comprises the true stomach of the ruminants. It is lined with glandular mucous membrane. The rumen lies on the left of the abdominal cavity, the reticulum cranially and the omasum on the right. The abomasum lies ventrally, its proximal end lies ventral to the rumen, reticulum and omasum ruminant stomach http://langual.org LANGUAL:C0224 ruminant stomach egg yolk http://langual.org LANGUAL:C0215 egg (with shell) whole egg in shell http://langual.org LANGUAL:C0274 LanguaL curation note: The egg shell functions as a container. Therefore, the physical state of a raw egg in the shell is *LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES*. fin http://langual.org LANGUAL:C0283 egg white, albumen http://langual.org LANGUAL:C0241 egg white Gregory Harhay honey http://langual.org LANGUAL:C0188 LanguaL term definition: A sweet viscous material produced by bees from nectar or aphid secretions. Contains primarily fructose and dextrose. Damion Dooley's note: Country exists to associate food items and recipes with particular geopolitical areas. This hierarchy is repurposed from the Ancestry Ontology (https://www.ebi.ac.uk/ols/ontologies/hancestro). Damion Dooley's note: Ancestral group exists to associate food items and recipes with particular cultures and/or geographic areas. This hierarchy is repurposed from the Ancestry Ontology (https://www.ebi.ac.uk/ols/ontologies/hancestro). http://purl.obolibrary.org/obo/GAZ_00000458 Northern America (deprecated) true micronutrient role water-soluble vitamin role vitamin role application role nutrient role food role cosmetic role food component role skin lightening agent role SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fermentation/modification process, multiple component' (http://purl.obolibrary.org/obo/FOODON_03460128) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) SUBSET_SIREN:F1971 subset_siren http://www.fao.org/WAICENT/faoinfo/economic/faodef/fdef10e.htm#1.01 Damion Dooley Damion Dooley A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems. Regarding American regulatory aspects of egg products, see this summary: https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-graphic-000077 true has substance added (deprecated) http://purl.obolibrary.org/obo/RO_0009001 Damion Dooley http://purl.obolibrary.org/obo/FOODON_03400244 Candy prepared by cooking together sugar, water and ingredients to control crystal growth to a temperature of 238-246 degrees F. The product is then cooled approximately 100 degrees and agitated to promote a smooth, creamy texture. mollusk food product dublin bay prawn scampi Damion Dooley Pulp wash solids resulting from orange juice extraction. http://orangebook.tetrapak.com/chapter/fruit-processing Damion Dooley Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Southern and Central Europe, Cyprus and Israel. wikipedia:vinegar LANGUAL:C0220 Damion Dooley's note: this may be redundant. We have 'pome fruit' in plant part branch. Damion Dooley A whole raw apple is an apple harvested from an apple tree. It may include a stem. It has not been subject to cooking or preservation processes other than cold storage or waxing. true http://purl.obolibrary.org/obo/FOODON_00001070 http://orangebook.tetrapak.com/chapter/fruit-processing Pulp wash is the liquid stream containing juice solubles that results from washing with water of pulp from juice finishers and clarifiers. This stream may, legislation permitting, be blended with juice before concentration. Damion Dooley http://purl.obolibrary.org/obo/FOODON_03303116 true Damion Dooley's note: is this a valid product type? wikipedia:vinegar Damion Dooley Vinegar made from raisins, called khall ʻinab (Arabic: خل عنب‎ "grape vinegar") is used in cuisines of the Middle East, and is produced there. It is cloudy and medium brown in color, with a mild flavor. Apple that has been sliced and then canned. wikipedia:Tomalley Tomalley crab fat, or lobster paste is the soft, green substance found in the body cavity of lobsters, that fulfills the functions of both the liver and the pancreas. giant river prawn Damion Dooley's note: this is an ambiguous term that needs resolution. Is it a species of shrimp or shrimp presented in spring water? wikipedia:Shrimp_pastse The orange is the fruit of the citrus species Citrus × sinensis in the family Rutaceae. feed PIF true http://purl.obolibrary.org/obo/FOODON_03316261 https://en.wikipedia.org/wiki/Orange_(fruit) A hen egg tube or "long egg" is a cooked cylinder having an inner core of yolk surrounded by a layer of egg white. long egg dietetic food for youth and adults true http://purl.obolibrary.org/obo/FOODON_03305793 https://en.wikipedia.org/wiki/Blancmange Blancmange (/bləˈmɒ̃ʒ/, from French blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavoured with almonds. https://www.ecfr.gov/cgi-bin/text-idx?SID=87f720ce0d0b6c4548f4bbfd1f8e4c3d&mc=true&tpl=/ecfrbrowse/Title21/21chapterI.tpl 'dietary supplement' is now appropriate class to reference when particulars are not known. black cumin Malus pumila encompasses over 7,500 apple cultivars (https://en.wikipedia.org/wiki/List_of_apple_cultivars). https://en.wikipedia.org/wiki/Apple https://en.wikipedia.org/wiki/Jujube Ziziphus jujuba, commonly called jujube; sometimes jujuba, red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family (Rhamnaceae). It is a small deciduous tree or shrub, usually with thorny branches. The fruit is an edible oval drupe. The freshly harvested, as well as the candied dried fruit, are often eaten as a snack, or with coffee. Ceratonia siliqua, commonly known as the carob tree or carob bush, from Arabic خَرُّوبٌ (kharrūb) and Hebrew חרוב (haruv), St John's-bread, or locust bean (not to be confused with the African locust bean), or simply locust-tree, is a species of flowering evergreen shrub or tree in the pea family, Fabaceae Field corn is a general term used in North America for corn varieties other than sweet corn, popcorn, yellow food grade corn used for yellow corn meal or flour and corn starch, and white food-grade corn used for white meal or flour and corn starch. Source: https://en.wikipedia.org/wiki/Field_corn Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. https://en.wikipedia.org/wiki/Cucumber Agave is a genus of monocots native to the hot and arid regions of Mexico and the Southwestern United States. Some agave species are also native to tropical areas of South America. Some species are known by the name "century plant". Agave tequilana, agave azul or blue agave, is used in the production of tequila. Agave nectar, also called agave syrup, a sweetener derived from Agave sap, is used as an alternative to sugar in cooking, and can be added to breakfast cereals as a binding agent. marrow bean Damion Dooley mahi Mespilus germanica, known as the medlar or common medlar, is a large shrub or small tree, and the name of the fruit of this tree. Acheta domesticus Cyperus esculentus (also called chufa sedge, nut grass, yellow nutsedge, tiger nut sedge, or earth almond) is a crop of the sedge family widespread across much of the world. tiger shrimp catfish http://purl.obolibrary.org/obo/CHEBI_30769 vitamin C http://purl.obolibrary.org/obo/FOODON_03520521 http://purl.obolibrary.org/obo/FOODON_03520231 meat, poultry or fish physical quality food plant physical quality LANGUAL:C0304 LanguaL definition: Leafstalk, the slender, usually cylindrical portion of a leaf, which supports the blade and is attached to the stem (Source: Webster's)