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Record 1 2015-02-25

English

Subject field(s)
  • Food Additives
  • Beverages
  • Chocolate and Confectionery
DEF

A hydrophilic substance, of natural or synthetic origin, used to increase the viscosity of liquids, as well as to facilitate the setting and maintain the stability of emulsions.

OBS

For example, starch, polyvinyl alcohol, etc. are used in bread-making, pastry, confectionery, candy.

French

Domaine(s)
  • Additifs alimentaires
  • Boissons (Industrie de l'alimentation)
  • Confiserie et chocolaterie
DEF

Produit hydrophile, d'origine naturelle ou synthétique, utilisé pour augmenter la viscosité d'un liquide et favoriser la prise ou le maintien des émulsions.

OBS

On peut citer la fécule, l'amidon, l'alcool polyvinylique, etc. employés en boulangerie, pâtisserie, confiserie.

Key term(s)
  • agent de consistance
  • agent d'épaississement
  • épaississeur

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
  • Bebidas
  • Productos de confitería y chocolatería
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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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