Albumin
Description:
Albumin (Latin: albus, white) refers generally to any protein with water solubility, which is moderately soluble in concentrated salt solutions, and experiences heat coagulation (protein denaturation). Substances containing albumin, such as egg white, are called albuminoids.
Ambergris
Description: stemmed from whale.
Ambergris (Ambra grisea, Ambre gris, ambergrease, or grey amber) is a solid, waxy, flammable substance of a dull gray or blackish color produced in the digestive system of sperm whales. Ambergris has a peculiar sweet, earthy odor (similar to isopropyl alcohol); though it has now been largely displaced by synthetics, the principal historical use of ambergris was as a fixative in perfumery.
Arachidonic acid
Description: stemmed from liver, brain, animal origin gland or oil .
Arachidonic acid (AA, sometimes ARA) is an omega-6 fatty acid 20:4(ω-6). It is the counterpart to the saturated arachidic acid found in peanut oil, (L. arachis – peanut.)
Aronia
Description: stemmed from aronia arbutifolia.
Used as a taste expander in jelly, pudding, powdered desserts, yogurt, milk desserts, creams, homogenized cheeses, confectionery products, crispy cakes, fruit creams, ice creams and instant beverages.
The chokeberries (Aronia) are two species of deciduous shrubs in the family Rosaceae, native to eastern North America and most commonly found in wet woods and swamps. The two species are readily distinguished by their fruit color, from which the common names derive. The leaves are alternate, simple, and oblanceolate with crenate margins and pinnate venation; in autumn the leaves turn a bold red color. Dark trichomes are present on the upper midrib surface. The flowers are small, with 5 petals and 5 sepals, and produced in corymbs of 10-25 together. Hypanthium is urn-shaped. The fruit is a small pome, with a very astringent, bitter flavor; it is eaten by birds (birds do not taste astringency and feed on them readily), which then disperse the seeds in their droppings. The name “chokeberry” comes from the astringency of the fruits which are inedible when raw.
Aspartic acid
Description: stemmed from aspartame.
Aspartic acid (abbreviated as Asp or D; Asx or B represent either aspartic acid or asparagine) is an α-amino acid with the chemical formula HO2CCH(NH2)CH2CO2H. The carboxylate anion of aspartic acid is known as aspartate. The L-isomer of aspartate is one of the 20 proteinogenic amino acids, i.e., the building blocks of proteins. Its codons are GAU and GAC.
Betaine
Description: stemmed from oil.
A betaine in chemistry is any neutral chemical compound with a positively charged cationic functional group such as an ammonium ion or phosphonium ion (generally: onium ions) which bears no hydrogen atom and with a negatively charged functional group such as a carboxylate group which may not be adjacent to the cationic site. Historically the term was reserved for trimethylglycine only. Phosphonium betaines are intermediates in the Wittig reaction.
Biotin
Description: colorless crystalline growth vitamin of the vitamin B.
Complex found especially in yeast, liver, and egg yolk.
No side effects are known, it is being tested.
Biotin, also known as vitamin H or B7, has the chemical formula C10H16N2O3S (Biotin; Coenzyme R, Biopeiderm), is a water-soluble B-complex vitamin which is composed of an ureido (tetrahydroimidizalone) ring fused with a tetrahydrothiophene ring. A valeric acid substituent is attached to one of the carbon atoms of the tetrahydrothiophene ring. Biotin is a cofactor in the metabolism of fatty acids and leucine, and in gluconeogenesis.
Caffeine
Description: an alkaloid that exists naturally in tea, kola nut and coffee.
Clearly toxic in high doses, can cause heart palpitations, high blood pressure, vomiting, convulsions, headache, diarrhea, frequent urination, dehydration, insomnia, stomach cramps, hand tremors, muscle twitches. Acts as laxative, also saps the body’s supply of calcium.
Used as a mild stimulant in moderation.
Caffeine is a bitter white crystalline xanthine alkaloid compound that acts as a psychoactive stimulant drug and a mild diureticin humans. Caffeine was discovered by a German chemist, Friedrich Ferdinand Runge, in 1819. He coined the term “kaffein,” a chemical compound in coffee, which in English became caffeine. Caffeine is also called guaranine when found in guarana, mateine when found in mate, and theine when found in tea; all of these names are synonyms for the same chemical compound.
Casein
Description: phosphoprotein of milk, which has a molecular structure that is extremely similar to that of gluten.
Celiac people have to avoid.
Casein (from Latin caseus “cheese”) is the predominant phosphoprotein (αS1, αS2, β, κ) that account for nearly 80% of proteins in milk and cheese. Milk-clotting proteases act on the soluble portion of the caseins, K-Casein, thus originating an unstable micellar state that results in clot formation. When coagulated with rennet, casein is sometimes called paracasein. Chymosin (EC 3.4.23.4) is an aspartic protease that specifically hydrolyzes the peptide bond in Phe105-Met106 of κ-casein and is considered to be the most efficient protease for the cheese-making industry (Rao et al., 1998). British terminology, on the other hand, uses the term caseinogen for the uncoagulated protein and casein for the coagulated protein. As it exists in milk, it is a salt of calcium. Casein is not coagulated by heat. It is precipitated by acids and by rennet enzymes, a proteolytic enzyme typically obtained from the stomachs of calves. The enzyme trypsin can hydrolyze off a phosphate-containing peptone.
Catalase
Description: stemmed from cattle liver.
Catalase is a common enzyme found in nearly all living organisms. Its functions include catalyzing the decomposition of hydrogen peroxide to water and oxygen. Catalase has one of the highest turnover rates of all enzymes; one molecule of catalase can convert millions of molecules of hydrogen peroxide to water and oxygen per second.
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