TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

PERMANENT EMULSION [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-02-16

English

Subject field(s)
  • Culinary Techniques
CONT

Permanent emulsions. Mayonnaise is also a mixture of oil and vinegar, but the two liquids do not separate. This is because the formula also contains egg yolk, which acts as an emulsifier. This means that the egg yolk forms a layer around each of the tiny oil droplets and holds them in suspension.

French

Domaine(s)
  • Techniques culinaires
CONT

Les sauces émulsionnées présentées ici sont des émulsions stables.

CONT

[...] c'est l'émulsifiant qui joue ce rôle, essentiel pour obtenir une émulsion stable. Parmi les émulsifiants de la cuisine, l'un des plus importants est le jaune d'œuf [...]

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: