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The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCC0228
Descriptor    EXTRACT, CONCENTRATE OR ISOLATE OF PLANT OR ANIMAL
Scope note 
Description 
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.
 
Showing 56 terms
Close expanded terms     

 

A. PRODUCT TYPE

B. FOOD SOURCE

C. PART OF PLANT OR ANIMAL

EXTRACT, CONCENTRATE OR ISOLATE OF PLANT OR ANIMAL

CARBOHYDRATE OR RELATED COMPOUND

ESSENTIAL OIL, OLEORESIN OR OTHER FLAVORING SUBSTANCE

FAT OR OIL

MULTICOMPONENT EXTRACT, CONCENTRATE OR ISOLATE

PROTEIN EXTRACT, CONCENTRATE OR ISOLATE

PART OF ALGAE OR FUNGUS

PART OF ANIMAL

PART OF PLANT

PART OF PLANT OR ANIMAL NOT APPLICABLE

PART OF PLANT OR ANIMAL NOT KNOWN

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

COOKED BY DRY HEAT

BAKED OR ROASTED

BROILED OR GRILLED

GRIDDLED

POPPED

TOASTED

COOKED BY MICROWAVE

COOKED BY MOIST HEAT

COOKED WITH FAT OR OIL

COOKING METHOD NOT APPLICABLE

COOKING METHOD NOT KNOWN

METHOD OF HEATING CONTAINER

REHEATED

SCALDED OR BLANCHED

H. TREATMENT APPLIED

J. PRESERVATION METHOD

NO PRESERVATION METHOD USED

PRESERVATION METHOD NOT KNOWN

PRESERVED BY ADDING SPICES OR EXTRACTS

PRESERVED BY CHEMICALS

PRESERVED BY CHILLING OR FREEZING

PRESERVED BY FERMENTATION

PRESERVED BY FILTRATION

PRESERVED BY HEAT TREATMENT

PRESERVED BY IRRADIATION

PRESERVED BY OTHER METHOD

PRESERVED BY REDUCING WATER ACTIVITY

DEHYDRATED OR DRIED

PRESERVED BY ADDING SUGAR

PRESERVED BY SALTING

PRESERVED BY SMOKING

PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE

STERILIZED BY ULTRA HIGH PRESSURE

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD




 News
First Albanian food composition tables (2022).

2023-07-01
First Albanian food composition tables (2022) published with assistance from NPPC-VÚP in the frame of the Slovak Republic Official Development Support Programme.
Download here.
 
Swedish food composition database updated.

2023-06-13
New version of the Swedish food composition database with updated nutritional values for several food groups and new foods and iodine values added. See the Swedish Food Agency's website.
 
First edition of the Kyrgyz Food Composition Table.

2022-10-04
Kyrgyzstan has released their first national food composition table. For more information, see the EuroFIR website.
 
2021 Release of the New Zealand Food Composition Database.

2022-10-04
The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.