Click below for your choice A to Z Abbreviation
Food Science Alphabet – C
| S. No | Abbreviation | Full Form | Short Explanation | Practical Example |
|---|---|---|---|---|
| C001 | CA | Citric Acid | Organic acid used as preservative and flavoring. | CA is added to soft drinks to enhance taste. |
| C002 | CAB | Controlled Atmosphere Box | Packaging with controlled oxygen, CO₂, and humidity. | CAB extends shelf life of fruits. |
| C003 | CAC | Codex Alimentarius Commission | International body setting food standards. | CAC defines safe levels of additives in foods. |
| C004 | CAD | Computer-Aided Design | Digital design of food packaging and equipment. | CAD is used to design chocolate molds. |
| C005 | CAE | Controlled Atmosphere Environment | Environment controlling gas levels for storage. | CAE prevents spoilage in apples during transport. |
| C006 | CAF | Caffeine | Stimulant present in coffee, tea, and chocolate. | CAF content is labeled on energy drinks. |
| C007 | CAG | Carbohydrate Analysis Guide | Protocol for measuring carbs in foods. | CAG quantifies sugars in cereals. |
| C008 | CAH | Controlled Acid Hydrolysis | Method to break down polysaccharides. | CAH is used to produce glucose syrup. |
| C009 | CAI | Critical Acid Index | Measure of acidity impacting shelf life. | CAI ensures proper pH in pickles. |
| C010 | CAJ | Canning Acid Justification | pH adjustment for safe canning. | CAJ prevents bacterial growth in canned tomatoes. |
| C011 | CAK | Carbohydrate Absorption Kinetics | Rate of carb absorption in foods. | CAK helps design low-GI products. |
| C012 | CAL | Calcium | Essential mineral in foods. | CAL is fortified in milk and cereals. |
| C013 | CAM | Cold Atmospheric Microwave | Processing technology for food sterilization. | CAM reduces microbial load in packaged vegetables. |
| C014 | CAN | Canned Food | Food preserved in airtight cans. | CAN includes canned beans, fruits, and fish. |
| C015 | CAO | Citric Acid Optimization | Optimizing CA use for taste and preservation. | CAO is applied in soft drinks and jams. |
| C016 | CAP | Controlled Atmosphere Packaging | Packaging to extend shelf life by controlling gas composition. | CAP is used for fresh-cut fruits. |
| C017 | CAQ | Carbohydrate Quality | Measurement of carb type and digestibility. | CAQ ensures high-quality pasta products. |
| C018 | CAR | Carotenoid | Pigments in fruits and vegetables with antioxidant properties. | CAR in carrots provides vitamin A benefits. |
| C019 | CAS | Chemical Abstracts Service | Database of chemical compounds. | CAS provides references for food additives. |
| C020 | CAT | Catalase | Enzyme that decomposes hydrogen peroxide. | CAT is used in dairy processing to test milk quality. |
| C021 | CAU | Cold-Air Unit | Equipment for refrigerated storage. | CAU maintains temperature for perishable foods. |
| C022 | CAV | Controlled Air Ventilation | Airflow management in storage or processing. | CAV prevents mold in stored grains. |
| C023 | CAW | Carbohydrate Analysis Workflow | Standard procedure to measure carbs. | CAW is applied in nutrition labeling. |
| C024 | CAX | Citric Acid Extract | Extract containing CA from citrus fruits. | CAX is used in beverage formulation. |
| C025 | CAY | Carotenoid Yield | Amount of carotenoids extracted from foods. | CAY measures beta-carotene in pumpkin. |
| C026 | CAZ | Controlled Atmosphere Zone | Area with regulated gas composition. | CAZ is used in cold storage facilities. |
| C027 | CB | Cocoa Butter | Fat extracted from cocoa beans. | CB is used in chocolate production. |
| C028 | CBA | Carbohydrate Binding Assay | Method to test carbohydrate interactions. | CBA evaluates dietary fiber binding capacity. |
| C029 | CBB | Coomassie Brilliant Blue | Dye for protein quantification. | CBB stains proteins in gel electrophoresis. |
| C030 | CBC | Capillary Blood Count | Measuring blood cells in animals for meat quality. | CBC helps assess animal health. |
| C031 | CBD | Cannabidiol | Non-psychoactive compound in cannabis. | CBD is used in functional foods and supplements. |
| C032 | CBE | Cocoa Bean Extract | Extract obtained from cocoa beans. | CBE is used in chocolate flavoring. |
| C033 | CBF | Carbohydrate Binding Factor | Protein that interacts with carbohydrates. | CBF affects starch digestibility in cereals. |
| C034 | CBG | Cannabigerol | Non-psychoactive cannabinoid in hemp. | CBG is studied for its functional food potential. |
| C035 | CBH | Cellulase Beta-Hydrolysis | Enzyme hydrolysis for cellulose breakdown. | CBH improves fiber digestibility in cereals. |
| C036 | CBI | Cocoa Butter Improver | Additive to enhance chocolate texture. | CBI improves chocolate tempering properties. |
| C037 | CBJ | Carbohydrate Biochemistry Journal | Publication on carbohydrate research. | CBJ publishes studies on starch modification. |
| C038 | CBK | Cocoa Butter Kinetics | Study of melting and crystallization of cocoa butter. | CBK ensures smooth chocolate texture. |
| C039 | CBL | Carotenoid Bioavailability Level | Measure of carotenoid absorption. | CBL evaluates beta-carotene uptake from carrot juice. |
| C040 | CBM | Cocoa Butter Melting | Temperature profile of cocoa butter melting. | CBM affects chocolate texture. |
| C041 | CBN | Cannabinol | Minor cannabinoid with functional properties. | CBN is studied in food supplements. |
| C042 | CBO | Cocoa Butter Oil | Oil fraction of cocoa butter. | CBO is used in confectionery and cosmetics. |
| C043 | CBP | Cocoa Bean Processing | Steps in processing cocoa beans. | CBP includes fermentation, drying, and roasting. |
| C044 | CBQ | Carbohydrate Bio-Quality | Quality measure of carbohydrates. | CBQ is applied in pasta and cereal formulation. |
| C045 | CBR | Cocoa Butter Rheology | Flow behavior of cocoa butter. | CBR ensures chocolate molding quality. |
| C046 | CBS | Cocoa Butter Substitute | Alternative fat used in chocolate. | CBS replaces CB to reduce cost. |
| C047 | CBT | Chocolate Baking Temperature | Optimal baking temperature for chocolate products. | CBT prevents cocoa fat separation. |
| C048 | CBU | Cocoa Butter Unit | Standardized measure of cocoa butter content. | CBU used in chocolate formulation. |
| C049 | CBV | Carbohydrate-Based Value | Nutritional value from carbs. | CBV calculated for energy labeling. |
| C050 | CBW | Cocoa Bean Weight | Weight of cocoa beans for processing. | CBW determines batch size for chocolate production. |
| C051 | CBX | Cocoa Bean Extract | Functional extract from cocoa beans. | CBX used in flavoring and nutraceuticals. |
| C052 | CBY | Cocoa Butter Yield | Yield of cocoa butter from beans. | CBY determines efficiency of chocolate production. |
| C053 | CBZ | Cocoa Bean Zone | Storage or processing area for cocoa beans. | CBZ maintains proper fermentation conditions. |
| C054 | CC | Chocolate Concentrate | Concentrated chocolate product. | CC used in baking and confectionery. |
| C055 | CCA | Chocolate Compound Additive | Additives to improve chocolate properties. | CCA stabilizes texture and prevents bloom. |
| C056 | CCB | Cocoa Cocoa Butter Blend | Blend of cocoa butter fractions. | CCB ensures consistent chocolate quality. |
| C057 | CCC | Cold Chain Control | Maintaining temperature during food transport. | CCC prevents spoilage of perishable foods. |
| C058 | CCD | Carbohydrate Content Determination | Measuring carbohydrate levels in foods. | CCD used for nutrition labeling of cereals. |
| C059 | CCE | Controlled Cooking Environment | Environment controlling temperature, humidity, and airflow. | CCE ensures uniform baking. |
| C060 | CCF | Chocolate Coating Formulation | Formula for chocolate coatings. | CCF is used for candy enrobing. |
| C061 | CCG | Carbohydrate Conversion Grade | Measure of starch conversion to sugars. | CCG used in malt and syrup production. |
| C062 | CCH | Carbohydrate Chain Hydrolysis | Breakdown of starch chains. | CCH produces glucose and maltose. |
| C063 | CCI | Chocolate Coating Integrity | Assessment of chocolate coating quality. | CCI ensures smooth, crack-free coatings. |
| C064 | CCJ | Carbohydrate Chemistry Journal | Journal publishing research on carbohydrates. | CCJ includes studies on starch modification. |
| C065 | CCK | Chocolate Crystallization Kinetics | Study of chocolate crystallization. | CCK ensures proper tempering. |
| C066 | CCL | Chocolate Conching Level | Conching degree affecting texture. | CCL affects smoothness of chocolate. |
| C067 | CCM | Cocoa Content Measurement | Determining cocoa solids in chocolate. | CCM used for labeling chocolate bars. |
| C068 | CCN | Cocoa Content Normalization | Standardizing cocoa content. | CCN ensures consistent flavor in chocolate production. |
| C069 | CCO | Carbohydrate Coating Optimization | Optimizing carb-based edible coatings. | CCO applied to fruits to extend shelf life. |
| C070 | CCP | Critical Control Point | Key point in HACCP ensuring food safety. | CCP in pasteurization prevents pathogen survival. |
| C071 | CCQ | Chocolate Quality | Measurement of chocolate properties. | CCQ includes texture, flavor, and snap. |
| C072 | CCR | Carbohydrate Conversion Rate | Rate of starch to sugar conversion. | CCR is used in syrup production. |
| C073 | CCS | Cocoa Solids | Non-fat component of cocoa beans. | CCS affects chocolate flavor intensity. |
| C074 | CCT | Chocolate Cooling Time | Duration for proper chocolate setting. | CCT ensures glossy finish in molded chocolate. |
| C075 | CCU | Cocoa Content Unit | Standard unit for cocoa solids. | CCU ensures consistent chocolate labeling. |
| C076 | CCV | Chocolate Coating Viscosity | Viscosity of chocolate for coating. | CCV affects enrobing smoothness. |
| C077 | CCW | Cocoa Chocolate Weight | Total weight of cocoa in chocolate. | CCW used for recipe standardization. |
| C078 | CCX | Cocoa Compound Extract | Functional extract from cocoa. | CCX used in health-oriented chocolate products. |
| C079 | CCY | Chocolate Crystallization Yield | Efficiency of cocoa fat crystallization. | CCY ensures proper snap and gloss. |
| C080 | CCZ | Chocolate Cooling Zone | Area for controlled chocolate cooling. | CCZ maintains tempering quality. |
| C081 | CD | Carbohydrate Digestibility | Measure of carb absorption and utilization. | CD used in cereal and bread studies. |
| C082 | CDA | Cold Dough Analysis | Assessment of dough properties at low temperature. | CDA used in frozen dough production. |
| C083 | CDB | Chocolate Drying Balance | Moisture measurement in chocolate. | CDB ensures proper shelf stability. |
| C084 | CDC | Carbohydrate Detection Code | Standard for carb analysis. | CDC applied in food labeling compliance. |
| C085 | CDD | Controlled Drying Duration | Time control for drying foods. | CDD ensures proper dehydration of fruits. |
| C086 | CDE | Carbohydrate Digestive Enzyme | Enzymes aiding carb breakdown. | CDE is added in some functional foods for easier digestion. |
| C087 | CDF | Chocolate Deformation Factor | Measurement of chocolate hardness and deformation. | CDF affects handling and packaging. |
| C088 | CDG | Carbohydrate Digestion Grade | Rating of digestibility of carbohydrates. | CDG helps formulate low-GI foods. |
| C089 | CDH | Controlled Drying Humidity | Humidity control during drying. | CDH maintains quality of dried fruits. |
| C090 | CDI | Chocolate Density Index | Measurement of chocolate density. | CDI ensures consistency in chocolate bars. |
| C091 | CDJ | Canning Drying Journal | Record of drying parameters in canning. | CDJ tracks moisture and temperature. |
| C092 | CDK | Carbohydrate Digestion Kinetics | Rate of carb breakdown in digestion. | CDK studied in functional cereal research. |
| C093 | CDL | Chocolate Drying Level | Moisture content after drying chocolate. | CDL affects shelf life and texture. |
| C094 | CDM | Canning Drying Method | Technique for drying canned food. | CDM prevents microbial spoilage. |
| C095 | CDN | Cocoa Drying Network | System for drying cocoa beans. | CDN ensures uniform fermentation. |
| C096 | CDO | Chocolate Drying Optimization | Optimizing chocolate drying conditions. | CDO prevents fat bloom in chocolate. |
| C097 | CDP | Carbohydrate Digestion Product | Product from starch or sugar breakdown. | CDP includes glucose, maltose in processed foods. |
| C098 | CDQ | Chocolate Quality Quantification | Measurement of chocolate properties. | CDQ includes texture, color, and snap. |
| C099 | CDR | Carbohydrate Degradation Rate | Rate of carb breakdown in processing or storage. | CDR affects sweetness in stored fruits. |
| C100 | CDS | Cocoa Drying System | Equipment for drying cocoa beans. | CDS ensures uniform moisture content. |
| S. No | Abbreviation | Full Form | Short Explanation | Practical Example |
|---|---|---|---|---|
| C101 | CDT | Carbohydrate Drying Time | Time required to dry carbohydrates | CDT ensures proper moisture in powdered sugar |
| C102 | CDV | Chocolate Density Variation | Variation in chocolate density | CDV affects bar uniformity and quality |
| C103 | CDW | Carbohydrate Dry Weight | Weight of carbohydrate after drying | CDW used in nutrition labeling |
| C104 | CDX | Chocolate Defect Index | Measure of defects in chocolate | CDX evaluates bloom and cracks |
| C105 | CDY | Cocoa Drying Yield | Yield of cocoa after drying | CDY ensures consistent cocoa processing |
| C106 | CDZ | Controlled Drying Zone | Area for regulated drying | CDZ used in fruit dehydration |
| C107 | CE | Carotene Equivalent | Measurement of vitamin A activity | CE used in carrot and pumpkin analysis |
| C108 | CEA | Carbohydrate Enzyme Assay | Test for enzymatic activity on carbs | CEA used for amylase activity in bread |
| C109 | CEB | Cold Extraction Buffer | Buffer used in cold extraction of compounds | CEB preserves antioxidants in berries |
| C110 | CEC | Cation Exchange Capacity | Measure of soil nutrient retention | CEC applied in agricultural food studies |
| C111 | CED | Carbohydrate Energy Density | Energy provided by carbs per weight | CED calculated in nutrition labeling |
| C112 | CEE | Cold Extraction Efficiency | Efficiency of compound extraction at low temp | CEE applied in vitamin extraction from fruits |
| C113 | CEF | Carbohydrate-Enzyme Function | Activity of enzymes on carbohydrates | CEF studies starch hydrolysis in cereals |
| C114 | CEG | Carbohydrate Extraction Guide | Protocol for extracting carbs | CEG used in sugar analysis |
| C115 | CEH | Controlled Enzymatic Hydrolysis | Hydrolysis of macromolecules using enzymes | CEH used to produce maltose from starch |
| C116 | CEI | Carbohydrate Enzyme Inhibitor | Compound that inhibits carb-degrading enzymes | CEI studied in low-GI food development |
| C117 | CEJ | Cocoa Enzyme Journal | Publication on cocoa-related enzyme research | CEJ includes studies on fermentation enzymes |
| C118 | CEK | Cocoa Extraction Kinetics | Rate of extracting compounds from cocoa | CEK applied in chocolate flavor optimization |
| C119 | CEL | Carotenoid Extraction Level | Amount of carotenoids extracted | CEL measured in carrot juice processing |
| C120 | CEM | Cocoa Extract Measurement | Quantification of cocoa compounds | CEM ensures consistent chocolate flavor |
| C121 | CEN | Codex Europe Norm | European food standard guideline | CEN regulates food additives and labeling |
| C122 | CEO | Cocoa Extraction Optimization | Optimizing cocoa extraction process | CEO ensures maximal flavor and antioxidant yield |
| C123 | CEP | Carbohydrate Enzyme Profile | Profile of enzyme activity on carbs | CEP used in starch conversion analysis |
| C124 | CEQ | Cocoa Extract Quality | Quality assessment of cocoa extracts | CEQ ensures proper flavor and color |
| C125 | CER | Controlled Enzymatic Reaction | Reaction with regulated enzyme activity | CER applied in cheese and bread processing |
| C126 | CES | Cocoa Extraction System | System for extracting cocoa compounds | CES used in industrial chocolate production |
| C127 | CET | Carbohydrate Extraction Temperature | Optimal temp for carb extraction | CET prevents sugar degradation |
| C128 | CEU | Cocoa Extract Unit | Standard unit for cocoa content | CEU ensures labeling consistency |
| C129 | CEV | Carotenoid Extract Value | Value of carotenoid content in extracts | CEV measured in tomato paste |
| C130 | CEW | Cocoa Extract Weight | Weight of cocoa extract | CEW used in chocolate recipe standardization |
| C131 | CEX | Carbohydrate Extract | Extracted carbohydrates | CEX applied in sugar syrup production |
| C132 | CEY | Cocoa Extraction Yield | Yield of compounds from cocoa | CEY ensures processing efficiency |
| C133 | CEZ | Controlled Extraction Zone | Area for controlled extraction | CEZ used in industrial food labs |
| C134 | CF | Cystine-Free | Denotes absence of cystine in a formulation | CF applied in amino acid research |
| C135 | CFA | Chocolate Fat Analysis | Measurement of fat in chocolate | CFA ensures correct cocoa butter content |
| C136 | CFB | Cold-Fat Blending | Blending fats at low temperature | CFB used in margarine production |
| C137 | CFC | Chlorofluorocarbon | Refrigerant used in cold storage | CFC replaced by eco-friendly gases |
| C138 | CFD | Carbohydrate Fraction Determination | Measuring carb fractions | CFD used in fiber and sugar analysis |
| C139 | CFE | Cocoa Fat Equivalent | Fat equivalent used in chocolate formulation | CFE maintains desired texture |
| C140 | CFF | Cold Filtration Filter | Filtration method at low temp | CFF used in juice clarification |
| C141 | CFG | Carbohydrate Functional Group | Functional groups in carbohydrates | CFG studied in starch chemistry |
| C142 | CFH | Cocoa Fat Hydrolysis | Breakdown of cocoa fat | CFH affects chocolate flavor and shelf life |
| C143 | CFI | Chocolate Flow Index | Flow properties of chocolate | CFI ensures enrobing and molding quality |
| C144 | CFJ | Carbohydrate Fermentation Journal | Publication on carb fermentation | CFJ includes studies on bread and beer |
| C145 | CFK | Cocoa Fat Kinetics | Study of cocoa fat melting/crystallization | CFK applied in tempering chocolate |
| C146 | CFL | Cocoa Fat Level | Percentage of fat in chocolate | CFL ensures labeling accuracy |
| C147 | CFM | Controlled Fermentation Method | Method for fermenting food products | CFM applied in yogurt and sauerkraut |
| C148 | CFN | Carbohydrate-Free Nutrition | Diet excluding carbs | CFN applied in ketogenic food research |
| C149 | CFO | Chocolate Fat Optimization | Optimizing cocoa fat in formulations | CFO improves texture and mouthfeel |
| C150 | CFP | Carbohydrate Fiber Product | Fiber-rich carb product | CFP includes oat bran and wheat bran |
| C151 | CFQ | Cocoa Fat Quality | Quality measure of cocoa fat | CFQ ensures proper chocolate flavor |
| C152 | CFR | Code of Federal Regulations | US food law and standards | CFR regulates food additives and labeling |
| C153 | CFS | Chocolate Flow Standard | Standard for chocolate viscosity | CFS ensures consistent coating in candies |
| C154 | CFT | Carbohydrate Freezing Temperature | Temp at which carb-based foods freeze | CFT important in ice cream formulation |
| C155 | CFU | Colony Forming Unit | Measure of viable microorganisms | CFU used in probiotics and microbial testing |
| C156 | CFV | Cocoa Fat Viscosity | Viscosity of cocoa butter | CFV affects chocolate molding and enrobing |
| C157 | CFW | Cocoa Fat Weight | Weight of cocoa fat in chocolate | CFW ensures correct formulation |
| C158 | CFX | Cocoa Fat Extract | Extracted cocoa fat | CFX used in confectionery production |
| C159 | CFY | Cocoa Fat Yield | Yield of cocoa fat from beans | CFY measures extraction efficiency |
| C160 | CFZ | Controlled Fat Zone | Area for fat processing | CFZ used in margarine and chocolate plants |
| C161 | CG | Curing Gas | Gas used in meat curing | CG includes NO₂ and CO₂ |
| C162 | CGA | Chlorogenic Acid | Bioactive compound in coffee and vegetables | CGA has antioxidant properties |
| C163 | CGB | Cocoa Grinding Ball | Ball used in cocoa grinding | CGB affects particle size in chocolate |
| C164 | CGC | Carbohydrate Gelatinization Control | Controlling gelatinization of starch | CGC applied in sauces and puddings |
| C165 | CGD | Controlled Gel Drying | Drying gels under controlled conditions | CGD used in gelatin snacks |
| C166 | CGE | Cocoa Grinding Efficiency | Efficiency of cocoa grinding process | CGE affects chocolate smoothness |
| C167 | CGF | Carbohydrate Gel Formation | Formation of gels from carbs | CGF applied in jams and jelly |
| C168 | CGG | Cocoa Grinding Guide | Guidelines for grinding cocoa beans | CGG ensures consistent particle size |
| C169 | CGH | Controlled Gel Hydration | Hydration of gels under controlled conditions | CGH used in gummy candy production |
| C170 | CGI | Carbohydrate Gel Index | Measurement of gel strength | CGI applied in confectionery |
| C171 | CGJ | Cocoa Grinding Journal | Record of grinding parameters | CGJ monitors chocolate quality |
| C172 | CGK | Cocoa Grinding Kinetics | Rate of cocoa particle size reduction | CGK ensures uniform chocolate texture |
| C173 | CGL | Cocoa Gel Level | Level of gel formation in cocoa products | CGL used in chocolate mousse |
| C174 | CGM | Carbohydrate Gel Measurement | Measuring gel consistency | CGM applied in jellies and desserts |
| C175 | CGN | Cocoa Gelatin Network | Network structure in cocoa gel products | CGN affects texture in chocolate-based gels |
| C176 | CGO | Cocoa Grinding Optimization | Optimizing grinding parameters | CGO improves smoothness and flavor release |
| C177 | CGP | Carbohydrate Gelatinization Profile | Profile of gel formation | CGP used in starch-based desserts |
| C178 | CGQ | Cocoa Grinding Quality | Quality assessment of cocoa grinding | CGQ affects particle size distribution |
| C179 | CGR | Cocoa Gel Rheology | Flow properties of cocoa gels | CGR applied in chocolate mousse |
| C180 | CGS | Carbohydrate Gel Strength | Strength of carbohydrate gels | CGS used in jellies and confectionery |
| C181 | CGT | Cocoa Gel Texture | Texture measurement of cocoa gels | CGT ensures desired mouthfeel |
| C182 | CGU | Cocoa Gel Unit | Standardized measure of gel strength | CGU applied in product formulation |
| C183 | CGV | Cocoa Gel Viscosity | Viscosity measurement of cocoa gels | CGV affects pourability in desserts |
| C184 | CGW | Cocoa Gel Weight | Weight of cocoa gels | CGW used in recipe standardization |
| C185 | CGX | Cocoa Gel Extract | Extract from cocoa gels | CGX used in functional chocolate products |
| C186 | CGY | Cocoa Gel Yield | Yield of cocoa gel from processing | CGY ensures efficiency in dessert production |
| C187 | CGZ | Controlled Gel Zone | Area for gel processing | CGZ maintains texture consistency |
| C188 | CH | Carbohydrate Hydrolysis | Breakdown of carbs by enzymes | CH applied in syrup and malt production |
| C189 | CHA | Cocoa Hydrolysis Analysis | Analysis of cocoa compounds by hydrolysis | CHA used in flavor development |
| C190 | CHB | Carbohydrate Hydrolysis Buffer | Buffer for enzymatic hydrolysis | CHB maintains enzyme activity |
| C191 | CHC | Cocoa Hydrolysis Control | Controlling hydrolysis in cocoa | CHC ensures flavor and antioxidant retention |
| C192 | CHD | Chocolate Hardness Determination | Measuring hardness of chocolate | CHD ensures proper texture and snap |
| C193 | CHE | Carbohydrate Hydrolysis Efficiency | Efficiency of carb breakdown | CHE applied in sugar syrup production |
| C194 | CHF | Cocoa Hydrolysis Fraction | Fraction obtained after hydrolysis | CHF used in flavor extraction |
| C195 | CHG | Controlled Hydrolysis Gel | Gel produced under hydrolysis conditions | CHG applied in functional foods |
| C196 | CHH | Cocoa Hydrolysis Heat | Temperature control during hydrolysis | CHH ensures proper flavor formation |
| C197 | CHI | Carbohydrate Hydrolysis Index | Index of hydrolysis rate | CHI used in starch conversion studies |
| C198 | CHJ | Cocoa Hydrolysis Journal | Record of cocoa hydrolysis experiments | CHJ tracks enzyme and temperature parameters |
| C199 | CHK | Carbohydrate Hydrolysis Kinetics | Rate of carb breakdown | CHK applied in malt and syrup research |
| C200 | CHL | Cocoa Hydrolysis Level | Extent of hydrolysis in cocoa | CHL ensures desired flavor and functional compounds |
