TERMIUM Plus®

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MICRO-PARTICULATION [1 record]

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Alphabetical list of terms

Record 1 2001-11-05

English

Subject field(s)
  • Food Industries
  • Fatty Substances (Food)
CONT

Mr. X discovered a way to make proteins act like fat through the use of a heating and blending process called microparticulation.

OBS

This process shapes the proteins into tiny round particles that provide the smoothness and creaminess normally associated with fat.

French

Domaine(s)
  • Industrie de l'alimentation
  • Corps gras (Ind. de l'aliment.)
OBS

Terme confirmé par le Dr. Riel du Centre de recherche alimentaire d'Agriculture Canada.

Spanish

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