TERMIUM Plus®

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

thin-boiling starch [1 record]

Record 1 2001-04-26

English

Subject field(s)
  • Chemistry
  • Food Additives
  • Milling and Cereal Industries
DEF

A modified starch that is capable of dissolving in hot water to give a limpid solution and is formed from raw starch, esp. by relatively mild treatment with acids, by oxidation, or by heating with glycerol.

OBS

... the products find use in the textile industry to size yarn and finish woven fabrics and, in the food industry, as gum confections.

French

Domaine(s)
  • Chimie
  • Additifs alimentaires
  • Minoterie et céréales
DEF

Produit soluble dans l'eau, obtenu par transformation de l'empois d'amidon sous l'action de diverses substances (salive, eau bouillante, etc.).

OBS

Caractères physiques - Poudre blanche [...] Soluble eau chaude. [...] Préparation - Action des alcalis, des acides ou des diastases sur l'amidon [...] Usages - Apprêt, réactif de l'iode, agent d'émulsion.

Spanish

Campo(s) temático(s)
  • Química
  • Aditivos alimentarios
  • Molinería y cereales
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

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: