Mindblown: a blog about philosophy.

Blending two or more protein sources to get a better amino acid balance, thus enhancing the quality of the entire protein.  

A food product with a high level of protein or a food carrying an enhanced level of protein compared to the normal product.  

The biological value of any protein, depending in turn on its digestibility and amino acid balance. It is expressed as a figure which represents the percent of the most limiting amino acid in the protein to that of the same amino acid in the reference protein.  

Products with protein levels approximating 85 percent, made by separation, mechanical concentration, and/or acid precipitation from solution.  

Edible products with protein levels considerably higher than originally present, and usually made form oilseeds like the groundnut, seasame, soya, cottonseed, etc, from leaves, or from fish.  

Foods carrying a high level of vitamins, minerals and proteins, which play a role in safeguarding health. Foods that are rich in essential nutrients, so called because they protect the body against deficiency diseases.  

The Act and Rules define and lay down standards of quality for both natural and formulated foods, transgressions of which are penalized under the Prevention of Food Adulteration Act passed in 1954.  

Group term used to describe children from 12 to 60 months age, who are often nutritionally vulnerable. Younger pre-school children fall in the age group 12-36 months, and older pre-school children in the group 36 to 60 months.  

Stabilization of a colloidal system by the addition of peptizing agents; these prevent coalescence by inducing surface charges on the colloidal particles. In the chemistry of colloids, the process of making a colloidal solution more stable; conversion of a gel to a sol.