Modern Gastronomy: A to Z
Saturation See Saturated solution
Savory organoleptic perceptions What is it? The adjective used to describe one of the basic tastes. The product associated with this taste is umami, from meat, mushrooms, and/or cooking salt (sodium chloride). Additional information: A savory sensation can also be obtained with potassium chloride, sodium phosphate, and other compounds with characteristics that are similar to sodium chloride.
Sequestrant scientific concepts What is it? The name that is given to different types of products capable of capturing another product (totally or partially). The properties of the sequestrated product in the solution are not apparent after the action of sequestrants. Additional information:
Sodium tripolyphosphate (STPP) and other phosphates can be used as sequestrants of calcium in dairy products. Although the calcium remains in the solution it does not act as if it were there.
Seroalbumin food composition—proteins What is it? A protein of the blood (65% of all proteins, including hemoglobin). Where does it come from? How is it obtained? From blood. Form: Powder. General uses:
In the retail food industry: As a gelling and binding agent. 198
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