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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A colorless or light yellow powdery or crystalline polysaccharide, the sodium salt of alginic acid, used as a food thickener and stabilizer and in medicines, paint, and paper coating.  4, record 1, English, - sodium%20alginate

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Sel de l'acide alginique se présentant sous forme de poudre, de granules ou de filaments incolores ou jaune clair formant dans l'eau une suspension colloïdale.  2, record 1, French, - alginate%20de%20sodium

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Searing is a stovetop cooking method that creates a crisp outer coating on the food. Meat and fish is most often seared. This cooking method is sometimes combined with roasting. The fish is seared on all sides in a skillet with a small amount of oil. Once it is browned all over to seal the outside of the meat, it goes into the oven to finish cooking. The meat requires less cooking time in the oven, which reduces the chances of the meat drying out.  2, record 2, English, - searing

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Outre son rôle dans la préservation de la tendresse de la viande, la saisie est également essentielle pour développer l’arôme «viande grillée».  1, record 2, French, - saisie

Record number: 2, Textual support number: 1 OBS

Saisir consiste à brunir la surface de la viande à haute température. Cette opération résulte en une belle croûte dorée caramélisée et ajoute à la texture et au goût de la viande.  2, record 2, French, - saisie

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A chemical compound which appears under the form of a pure white or cream-colored, wax-like solid with a faint odor and a fatty, agreeable taste, which is used as a thickening and an emulsifying agent for margarine, shortenings and other food products, as a flavoring agent, a protective coating for hydroscopie powders, a resin lubricant, and in cosmetics and pharmaceuticals.  8, record 3, English, - monooctadecanoylglycerol

Record number: 3, Textual support number: 1 OBS

monooctadecanoylglycerol: form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name corresponding to the CAS number indicated on the present record.  1, record 3, English, - monooctadecanoylglycerol

Record number: 3, Textual support number: 2 OBS

The commercial product is a mixture of variable proportions of glyceryl monostearate and glyceryl monopalmitate.  9, record 3, English, - monooctadecanoylglycerol

Record number: 3, Textual support number: 3 OBS

Also known under a large number of commercial designations, such as: Abracol S.K.G.; Admul; Advawax 140; Aldo HMS; Aldo-28; Arlacel 161; Armostat 801; Atmos 150; Atmul 67; Cefatin; Celinhol-A; Cerasynt S; Citomulgan M; Cyclochem GMS; Dermagine; Distearin; Drewmulse TP; Drumulse AA; Emerest 2400; Emcol CA; Emul P.7; Estol 603; Grocor 5500; Hodag GMS; Imwitor 191; Kessco 40; Lipo GMS 410; Monelgin; Ogeen 515; Orgon; Protachem GMS; Sedetine; Starfol GMS 450; Tegin; Unimate GMS; USAF KE-7; Witconol MS.  8, record 3, English, - monooctadecanoylglycerol

Record number: 3, Textual support number: 4 OBS

Chemical formula: (C₁₇H₃₅)COOCH₂CHOHCH₂OH or C₂₁H₄₂O₄  8, record 3, English, - monooctadecanoylglycerol

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Matière blanche ou blanchâtre (selon son degré de pureté), agréable au goût, utilisée comme épaississant, émulsifiant ou comme agent de sapidité, notamment pour la fabrication des huiles, graisses et margarines.  4, record 3, French, - monooctad%C3%A9canoylglyc%C3%A9rol

Record number: 3, Textual support number: 1 OBS

monooctadécanoylglycérol : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique correspondant au numéro CAS indiqué sur la présente fiche.  1, record 3, French, - monooctad%C3%A9canoylglyc%C3%A9rol

Record number: 3, Textual support number: 2 OBS

Formule chimique : (C₁₇H₃₅)COOCH₂CHOHCH₂OH ou C₂₁H₄₂O₄  5, record 3, French, - monooctad%C3%A9canoylglyc%C3%A9rol

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 OBS

Fórmula química: (C₁₇H₃₅)COOCH₂CHOHCH₂OH o C₂₁H₄₂O₄  2, record 3, Spanish, - monoestearato%20de%20glicerilo

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A layer covering a surface.  3, record 4, English, - food%20coating

Record number: 4, Textual support number: 1 CONT

A chocolate coating.  4, record 4, English, - food%20coating

Record number: 4, Textual support number: 1 OBS

In food industry, mainly in the confectionery production, coating refers to the thin layer applied to a product to protect, enhance or decorate it.  4, record 4, English, - food%20coating

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Enveloppe protectrice d'un produit alimentaire souvent consommable.  3, record 4, French, - enrobage%20alimentaire

Record number: 4, Textual support number: 1 OBS

Un enrobage de chocolat permet aux crèmes glacées un meilleur maintien.  3, record 4, French, - enrobage%20alimentaire

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

Bizcocho de mandarina. Un bizcocho de manga con una deliciosa conjunción de sabores que aporta el cacao y la mandarina, es la base de esta especialidad, en la que se complementa la pieza con mandarinas naturales y un delicioso baño de cobertura de leche.  2, record 4, Spanish, - cobertura

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

To coat food with crumbs of flour before frying. The result is a crisp, crunchy, usually seasoned coating. Often a layer of flour, then egg, then crumbs form the coating.  2, record 5, English, - bread

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Enrober successivement un aliment de farine, d'anglaise et de chapelure ou de mie de pain.  2, record 5, French, - paner

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A thin layer that is deposited on the surface of a food and is co-consumed.  3, record 6, English, - edible%20coating

Record number: 6, Textual support number: 1 OBS

This layer is not self-supporting. Traditionally it is used to improve handling properties(M&M's melt in your mouth, not in your hand) or to prevent moisture loss... It can also be used as an adhesive to seasonings on snack foods..., as a glaze on baked goods... and to increase shelf life and reduce the need of packaging material. The shelf life is extended, because the film acts as a barrier to moisture and/or oil and/or vapor transmission. An edible coating has to have good eating properties : acceptable color, odor, taste, flavor and texture or be undetectable. An other requirement is that it must adhere to the food, but(in most cases) does not stick to packaging material.  3, record 6, English, - edible%20coating

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Film protecteur déposé sur la surface d'un aliment et qui est consommé au même moment que ce dernier.  2, record 6, French, - enrobage%20comestible

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

The European Food Safety Authority(EFSA) was asked to evaluate polyvinyl alcohol(PVA) as a food additive used as film coating agent for food supplements... PVA is commonly used in film coating formulations for pharmaceutical tablets and capsules in Europe, Japan, and the United States. There is no evidence that such use has resulted in any adverse effects in humans. Generally, the petitioner intends to use PVA for coating of food supplement products in the same way as it is currently used in the pharmaceutical industry.  1, record 7, English, - coating%20agent

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Substance qui n'adhère qu'à la surface de la denrée alimentaire, lui conférant un aspect adéquat, et qui peut en outre exercer certains effets physiques notamment de protection.  1, record 7, French, - agent%20d%27enrobage

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The solventless laminator provides an answer for growing environmental concerns. It also eliminates the possibility of solvent migration making it the preferred choice by food processing companies. The bond is achieved through a chemical reaction between the metering rolls. Very light coating weights are achievable and no drying is required, resulting in cost savings per laminated square meter.  2, record 8, English, - solventless%20laminator

Record number: 8, Textual support number: 1 OBS

solventless laminator: term extracted from the Vocabulaire de la flexographie of France Brodeur and reproduced with the authorization of the Institut des communications graphiques du Québec.  3, record 8, English, - solventless%20laminator

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Machine qui permet le contrecollage, à l'aide d'une colle sans solvant, un film ou une bande imprimée sur un autre matériau pour en faire un complexe.  2, record 8, French, - contrecolleuse%20sans%20solvant

Record number: 8, Textual support number: 1 OBS

contrecolleuse sans solvant : terme et définition tirés du Vocabulaire de la flexographie de France Brodeur. Reproduction autorisée par l'Institut des communications graphiques du Québec.  3, record 8, French, - contrecolleuse%20sans%20solvant

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Amylose, the predominant gel-forming polymer in starch, produces stronger, relatively thermal stable gels. Because the amylose molecule is linear, it can form strong intra-and intermolecular networks "High-amylose starches are commercially used in mainly three areas : the cereal industry, confectionery and coating area, "says Neil Grimwood, director of marketing and technical services of a starch supplier's food division.  1, record 9, English, - high%2Damylose%20starch

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

À l'origine de cette innovation : les mathématiques appliquées aux sciences pharmaceutiques et l'étude chimique de l'amylose réticulé. «Ces deux axes de recherche ont aidé à mieux comprendre l'action des polymères, signale Louis Cartilier. Et cela a joué un rôle important dans le processus de la découverte des possibilités de l'amylose réticulé, une matrice polymère dérivée de l'amidon à haute teneur en amylose», déclare le professeur.  1, record 9, French, - amidon%20%C3%A0%20haute%20teneur%20en%20amylose

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

An oily(wax, petroleum jelly) or powdery(talc, graphite powders) substance suitable for reducing friction and wear of mechanical parts in contact. Used by the food industry for greasing bakery molds and as a protective coating for candy.  2, record 10, English, - lubricant

Record number: 10, Textual support number: 1 CONT

Lubricants are usually added to a final food-stuff with standard equipment.  3, record 10, English, - lubricant

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Matière oléagineuse (cire, vaseline) ou de nature pulvérulente (poudre de talc, de graphite) réduisant la friction et limitant l'usure de pièces mises en contact. L'industrie alimentaire en fait usage pour le graissage des moules (gâteaux, biscuits) et pour l'enrobage de certains bonbons.  3, record 10, French, - lubrifiant

Record 10,  Textual support,  Spanish