| Word | Description |
| P.4000 | Refers to a class of synthetic sweetening agents which are chemically intro-amino alkoxybenzenes. One member of the group, rpopoxyamino nitrobenzene has been 4100 times as sweet as saccharine, but these compounds are not considered harmless and are not p |
| PA 3679. | Designation of a putrefactive anaerobic microbe which is widely used in investigations of heat sterilisation. |
| PABA | Abbrev, for para-amino benzoic acid. |
| Paddy | Refers to the rice in the husk after threshing; also known as rough rice. |
| Palmitic Acid | A long-chain saturated fatty acid, CH3(CH2)14(COOH). Occurs as triglyceride in many animal and vegetable fats, including spermaceti and beeswax. |
| Palm Kernel Oil | Oil which is extracted from the kernel of the nut of Elaeis guineensis. The oil from the pulp is termed palm oil. Used for margarine and cooking fat. |
| Palm Oil. | Oil extracted from the pericarp or outer pulp beneath the outer skin of the nut from the oil palm, Elaeis guineensis. Coloured red due to high content of alpha-carotene 924mg per 100g) and beta -carotene (30mg) together with about 60 mg tocopherols. Onl |
| Palm, Wild Date | Phoenix sylvestris, relative of the true date palm, P.dactylifera, grown in India as a source of sugar, obtained from the sap. |
| Panada | Refers to the mixture of fat, flour and liquid (such as stock or milk) mixed to a thick paste; used to bind mixtures such as chopped meat and also as the basis of souffles and chou pastry. |
| Panary Fermentation | Yeast fermentation of dough in bread-making. |
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