TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Maple syrup jelly is obtained by adding a gelling agent to heated maple syrup. The product is then poured into containers and used in much the same way as any other jelly or jam.  2, record 1, English, - maple%20jelly

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La gelée à l'érable est produite à partir de sirop d'érable auquel on ajoute un agent gélifiant afin d'obtenir une texture parfaite pour étendre dans un sandwich, sur un morceau de fromage ou sur une terrine.  1, record 1, French, - gel%C3%A9e%20%C3%A0%20l%27%C3%A9rable

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A culture medium containing a gelling agent consisting of agarose and agaropectin extracted from certain types of red algae.  6, record 2, English, - agar

Record number: 2, Textual support number: 1 CONT

... we successfully employed cold storage at -20 °C of spore suspensions (in the 96-well format) directly prepared from cultures grown on agar in the microtitre plate ...  7, record 2, English, - agar

Record number: 2, Textual support number: 2 CONT

We have found that considerably higher concentrations of MTIs [microtubule inhibitors] were needed to affect MT (microtubule) complexes in organ cultures on semisolid agar-agar medium as compared to fluid medium ...  3, record 2, English, - agar

Record number: 2, Textual support number: 1 OBS

Agar media provide support for the growth and multiplication of cells and are very widely used for the preparation of Petri dishes and test tubes for isolation and identification of microorganisms. They are also used for the growth or culture of plant and animal tissues. Nutrients must be added to agar to promote growth, since agar is generally not considered to be a nutrient, but a substrate). Agar media can also be used for germination.  6, record 2, English, - agar

Record number: 2, Textual support number: 2 OBS

agar media; agar-agar media: plural forms of "agar medium" and "agar-agar medium."  6, record 2, English, - agar

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Milieu de culture contenant une substance gélatineuse à base d'agarose et d'agaropectine, extraite de certaines algues rouges.  6, record 2, French, - g%C3%A9lose

Record number: 2, Textual support number: 1 CONT

[...] Milieu Hektoen : La gélose Hektoen est un milieu d'isolement des Salmonelles et des Shigelles, bien que de nombreuses bactéries à gram négatif puissent se développer sur ce milieu. L'identification d'entérobactéries pathogènes repose sur la non utilisation des glucides présents dans le milieu. [...] Gélose SS (gélose Salmonella-Shigella). Milieu sélectif permettant l’isolement d'entérobactéries pathogènes. Il est très utilisé pour la recherche de Salmonella dans les selles et les denrées alimentaires, et peu pour les Shigella, car trop sélectif.  1, record 2, French, - g%C3%A9lose

Record number: 2, Textual support number: 2 CONT

[...] Les cellules auxotrophes pour l'histidine pousseront quelques heures jusqu'à épuisement de l'histidine du milieu d'agar mou [...]  2, record 2, French, - g%C3%A9lose

Record number: 2, Textual support number: 3 CONT

Un test destiné à l’identification du champignon Cryptococcus neoformans, responsable d’une maladie grave du cerveau, est mené sur un milieu d’agar-agar avec du noug.  3, record 2, French, - g%C3%A9lose

Record number: 2, Textual support number: 4 CONT

Gélose au sang frais : Milieu riche non sélectif pour l’isolement des bactéries (les levures se cultivent aussi sur gélose au sang frais).  7, record 2, French, - g%C3%A9lose

Record number: 2, Textual support number: 1 OBS

Ces milieux servent principalement à cultiver et à identifier des micro-organismes et servent également à cultiver des tissus de cellules animales ou végétales. Des substances nutritives sont ajoutées pour favoriser ou inhiber la croissance des micro-organismes.  6, record 2, French, - g%C3%A9lose

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

When a gelling agent has been added to a prepared meat or prepared meat by-product, a statement to the effect that a gelling agent has been added must be declared on the principal display panel or the word "jellied" must be included as part of the common name of the food.  2, record 3, English, - prepared%20meat

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Lorsqu'un gélifiant (agent gélatinisant) a été ajouté à une viande préparée ou à un sous-produit de viande préparée, l'addition du gélifiant doit être mentionnée sur l'étiquette principale de l'étiquette; sinon, l'expression «en gelée» doit faire partie du nom usuel de l'aliment.  2, record 3, French, - viande%20pr%C3%A9par%C3%A9e

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Jellied prepared meat. When a gelling agent has been added to a prepared meat or prepared meat by-product, a statement to the effect that a gelling agent has been added must be declared on the principal display panel or the word "jellied" must be included as part of the common name of the food...  1, record 4, English, - jellied%20prepared%20meat

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Viande préparée en gelée. Lorsqu'un gélifiant (agent gélatinisant) a été ajouté à une viande préparée ou à un sous-produit de viande préparée, l'addition du gélifiant doit être mentionnée sur l'étiquette principale de l'étiquette; sinon, l'expression «en gelée» doit faire partie du nom usuel de l'aliment [...]  1, record 4, French, - viande%20pr%C3%A9par%C3%A9e%20en%20gel%C3%A9e

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

furcellaran : A seaweed gum in the form of an odorless white powder soluble in warm water that is used as gelling agent, viscosity control agent, in puddings, jams, and tooth pastes.  3, record 5, English, - ammonium%20furcelleran

Record number: 5, Textual support number: 2 OBS

Emulsifying, gelling, stabilizing and thickening agent.  4, record 5, English, - ammonium%20furcelleran

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

furcellarane : Agent de texture extrait, sous forme de gomme soluble dans l'eau, d'une algue rouge, Furcellaria fastigiata, [que l'on emploie] comme vecteur pour agents de conservation dans les crèmes, les confitures [et les] gelées.  5, record 5, French, - furcelleran%20d%27ammonium

Record number: 5, Textual support number: 2 OBS

Nom : Furcelleran. Farcelleran ou Farcellaran. Type : Émulsifiant. N° C.E.E. : E408. Aliments concernés : Glaces, desserts, jus de fruits, confiserie, biscuiterie. Remarques : Produit naturel (Algues). Innocuité toxicologique.  6, record 5, French, - furcelleran%20d%27ammonium

Record number: 5, Textual support number: 3 OBS

furcellarane : Le « Dictionnaire de biochimie alimentaire et de nutrition » le donne comme masculin, tandis que le « Dictionnaire de la chimie et de ses applications » le donne comme féminin. Selon un chimiste-conseil lié par contrat avec la Direction de la normalisation terminologique du Bureau de la traduction, le féminin est préférable.  7, record 5, French, - furcelleran%20d%27ammonium

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A colloidal substance that is the ester of alginic acid. A defoaming, thickening, gelling and stabilizing agent for food.  2, record 6, English, - propylene%20glycol%20alginate

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Les alginates divalents (calcium) sont insolubles et constituent des pellicules d'enrobage pour les denrées alimentaires. Différentes formes sont autorisées comme additif alimentaire : l'acide alginique [...], l'alginate de sodium [...], de potassium [...], d'ammonium [...], de calcium [...] et de propylène glycol [...]  4, record 6, French, - alginate%20de%20propyl%C3%A8ne%20glycol

Record number: 6, Textual support number: 1 OBS

La plupart des dictionnaires écrivent «propylèneglycol» en un seul mot.  3, record 6, French, - alginate%20de%20propyl%C3%A8ne%20glycol

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

White crystals or granules. Soluble in water; insoluble in alcohol ... Derivation: Neutralization of tartaric acid with sodium carbonate, concentration and crystallization.  2, record 7, English, - sodium%20tartrate

Record number: 7, Textual support number: 1 CONT

Sodium tartrate. Emulsifying, gelling, stabilizing or thickening agent for cream cheese spread; cream cheese spread with [other] ingredients... ;processed cheese spread...  3, record 7, English, - sodium%20tartrate

Record number: 7, Textual support number: 1 OBS

Chemical formula: Na₂C₄H₄O₆2H₂O  4, record 7, English, - sodium%20tartrate

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Sel de sodium de l'acide tartrique, autorisé comme substance pouvant renforcer l'action antioxygène d'autres substances. Utilisé en particulier dans la fabrication des fromages fondus et en confiserie.  2, record 7, French, - tartrate%20neutre%20de%20sodium

Record number: 7, Textual support number: 1 OBS

Formule chimique : Na₂C₄H₄O₆2H₂O  3, record 7, French, - tartrate%20neutre%20de%20sodium

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A chemical product which occurs naturally as gypsum and is obtained when sulfuric acid, H₂SO₄, is combined with calcium hydroxide, CA(OH) ₂, which appears in the form of a fine, odorless, tasteless, yellowish-white powder, and which is used as a dough conditioner, a gelling and a firming agent in the wine-making and brewing industries, as well as in the manufacture of cheese and preserves.  3, record 8, English, - calcium%20sulfate

Record number: 8, Textual support number: 1 CONT

Calcium sulfate sometimes contaminates drilling fluids or may be added to provide special properties. It forms a tenacious scale in certain water-handling facilities.  4, record 8, English, - calcium%20sulfate

Record number: 8, Textual support number: 1 OBS

Chemical formula: CaSO₄  3, record 8, English, - calcium%20sulfate

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Produit chimique existant à l'état naturel sous forme de gypse qui se présente sous la forme d'une poudre fine, d'un blanc tirant un peu sur le jaune, inodore et insipide, et que l'on utilise en vinification, en brasserie, en fromagerie, en conserverie en raison de ses propriétés d'agent de conditionnement des pâtes, de gélifiant et de raffermisseur.  2, record 8, French, - sulfate%20de%20calcium

Record number: 8, Textual support number: 1 OBS

Formule chimique : CaSO₄  2, record 8, French, - sulfate%20de%20calcium

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 OBS

Fórmula química: CaSO₄  2, record 8, Spanish, - sulfato%20de%20calcio

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

... an odorless bitter compound, ... occurring in colorless, transparent, monoclinic prisms, as small lustrous scales, or as a white crystalline powder; formerly used in conditions of impaired nutrition or vigor.  2, record 9, English, - calcium%20hypophosphite

Record number: 9, Textual support number: 2 DEF

Emulsifying, gelling, stabilizing or thickening agent for unstandardized dessert mixes...  3, record 9, English, - calcium%20hypophosphite

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Sel reconstituant et sédatif, inodore et amer, se présentant sous forme de paillettes brillantes ou en poudre blanche. Émulsifiant, gélifiant et stabilisant pour certains mélanges à desserts.  2, record 9, French, - hypophosphite%20de%20calcium

Record number: 9, Textual support number: 1 CONT

Les hypophosphites de calcium, potassium et sodium sont des stimulants de l'appétit; ils activent la circulation.  4, record 9, French, - hypophosphite%20de%20calcium

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A solvent for cellulose derivatives and rubber and a catalyst for phenolic resins.  3, record 10, English, - benzyltrimethylammonium%20chloride

Record number: 10, Textual support number: 1 CONT

Benzyltrimethylammonium chloride is widely used as a solvent for cellulose, a gelling inhibitor in polyester resins, a chemical intermediate, a paint dispersant, and an acrylic dyeing agent. It is also used in plant growth regulator compositions and synthetic processes.  4, record 10, English, - benzyltrimethylammonium%20chloride

Record number: 10, Textual support number: 1 OBS

BTMAC: This might be an in-house or a non-recognized abbreviation; not to be used alone, to avoid any risk of confusion.  5, record 10, English, - benzyltrimethylammonium%20chloride

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Zirconium-Titanium Phosphate Acid Catalysts Synthesized by Sol Gel Techniques.... A method for preventing the condensation of the crystal structure during exposure to high temperatures was to use H₂SO₄ along with phosphoric acid as a gelling agent either during initial synthesis or by dissolving the amorphous phosphate in sulfuric acid later. Sulfonation created a solution of metal phosphates and metal sulfates in our catalyst that increased the proportion of amorphous to crystalline regions in the material even after treatment at high temperatures.  2, record 11, English, - amorphous%20phosphate

Record number: 11, Textual support number: 2 CONT

Urine frequently appears cloudy, suggesting pyuria due to a urinary tract inflammation, but this is more commonly due to precipitated amorphous phosphate salts in an alkaline urine.  3, record 11, English, - amorphous%20phosphate

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

On appelle phosphate amorphe un précipité contenant du phosphate et du calcium retrouvé en milieu alcalin. Les cristaux de phosphates et de calcium, que l'on regroupe sous le terme apatite, ont des noms minéralogiques qui diffèrent selon leur constitution chimique. Le CaH₂PO₄(2H₂O) est appelé Brushite, le phosphate hydroxyde de calcium est appelé hydroxy-apatite, le phosphate de calcium bicarbonaté est appelé Dahlite ou carbonate-apatite.  2, record 11, French, - phosphate%20amorphe

Record number: 11, Textual support number: 2 CONT

Certains cristaux sont retrouvés exclusivement dans une urine acide et d'autres dans une urine alcaline. Les cristaux amorphes sont souvent identifiés par le pH. Ainsi, si l'urine est alcaline, on identifie des phosphates amorphes, tandis que si elle est acide, on identifie des urates amorphes.  3, record 11, French, - phosphate%20amorphe

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

Product added to a lubricating oil in order to obtain a gel and thus confer thixotropic properties. [Definition standardized by ISO.]  2, record 12, English, - gelling%20agent

Record number: 12, Textual support number: 1 OBS

gelling agent : term standardized by ISO.  3, record 12, English, - gelling%20agent

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Produit ajouté à une huile lubrifiante en vue d'obtenir un gel et de lui conférer ainsi des propriétés thixotropiques. [Définition normalisée par l'ISO.]  2, record 12, French, - agent%20g%C3%A9lifiant

Record number: 12, Textual support number: 1 OBS

agent gélifiant : terme normalisé par l'ISO.  3, record 12, French, - agent%20g%C3%A9lifiant

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Substitute for the more expensive tragacanth. Emulsifying, gelling, stabilizing or thickening agent for French dressing;(naming flavor) milk; mustard pickles; relishes;(naming flavor) skim and partly skimmed milk;(naming flavor) skim and partly skimmed milk with added milk solids; salada dressing, GMP. Ice cream; ice cream mix; ice milk; ice milk mix; cottage cheese; creamed cottage cheese, 0. 5% Sherbet, 0. 75%. Unstandardized foods, GMP. Calorie-reduced margarine, 0. 5% in accordance with B. 09. 017(Page 67-10).  2, record 13, English, - calorie%2Dreduced%20margarine

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

Le Règlement sur les aliments et drogues énonce les normes d'identification et de composition pour la margarine en général et la margarine hypocalorique. Certaines provinces peuvent aussi imposer des restrictions à l'ajout de colorant à la margarine.  1, record 13, French, - margarine%20hypocalorique

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

Colorless crystals; soluble in water ... m.p. 75°C (dec) ...  2, record 14, English, - trisodium%20phosphate

Record number: 14, Textual support number: 1 CONT

A solution of trisodium phosphate is strongly basic and is used as a cleaning compound and water softener.  3, record 14, English, - trisodium%20phosphate

Record number: 14, Textual support number: 2 CONT

Trisodium phosphate [is used as an :] Emulsifying, gelling, stabilizing or thickening agent for cream cheese spread; cream cheese spread with [other] ingredients [also used as] pH adjusting or water correcting agent for malt liquors; beer; ale; stout...  4, record 14, English, - trisodium%20phosphate

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Sel sous forme de cristaux incolores ou blancs, solubles dans l'eau.  2, record 14, French, - phosphate%20trisodique

Record number: 14, Textual support number: 1 OBS

Il entre la composition des détersifs. S'emploie aussi comme émulsifiant, gélifiant, stabilisant, rajusteur de pH.  1, record 14, French, - phosphate%20trisodique

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

White to yellowish, crystalline powder; readily soluble in water; sparingly soluble in alcohol ... Uses: Foods and pharmaceuticals; sequestering agent; metal cleaners; paint stripper ...  3, record 15, English, - sodium%20gluconate

Record number: 15, Textual support number: 1 CONT

Sodium gluconate [is used as an emulsifying], gelling, stabilizing or thickening agent for Cream cheese spread; Cream cheese spread with... [any ingredients] ;Processed cheese food... ;Processed cheese spread... [It is also used as a] pH adjusting or water correcting agent for unstandardized foods...  4, record 15, English, - sodium%20gluconate

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

Le terme «gluconate de sodium» apparaît sous le numéro 909.  2, record 15, French, - gluconate%20de%20sodium

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

Nonionic detergent used to dissolve cytoplasmic membranes without denaturing protein, as well as to break up hydrophobic protein aggregates.  2, record 16, English, - Triton%20X%2D100

Record number: 16, Textual support number: 1 OBS

It is also used as gelling agent in liquid scintillation counting of radioactive compounds.  2, record 16, English, - Triton%20X%2D100

Record number: 16, Textual support number: 2 OBS

Triton X-100 is a trademark.  3, record 16, English, - Triton%20X%2D100

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Détergent non ionique utilisé pour solubiliser les membranes cellulaires afin de pouvoir extraire les protéines qu'elles contiennent.  2, record 16, French, - Triton%20X%20100

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

An antioxidant and a gelling, emulsifying, and stabilizing agent for processed or cream cheese, candy, etc.  2, record 17, English, - oat%20gum

Record number: 17, Textual support number: 1 OBS

This plant extract can cause occasional allergic reactions, diarrhea, and intestinal gas.  3, record 17, English, - oat%20gum

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Antioxydant, gélifiant, émulsifiant et stabilisant pour le fromage fondu ou à la crème, les bonbons, etc.  2, record 17, French, - gomme%20d%27avoine

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Kelcogel (TM) gellan gum receives general food approval from U.S. Food and Drug Administration.  1, record 18, English, - gellan%20gum

Record number: 18, Textual support number: 1 OBS

Gellan gum is a food additive for gelling and texturizing food such as sauces, dessert gels, microwaveable foods, confections, low-fat spreads, bakery fillings, and jellies.  2, record 18, English, - gellan%20gum

Record number: 18, Textual support number: 2 OBS

A gelling agent.  2, record 18, English, - gellan%20gum

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

La gomme gellane est un polysaccharide biosynthétisé par Pseudomonas elodea. On étudie, chez les personnes adultes, les effets de sa consommation, pendant 23 jours, sur la composition des feces, les teneurs en lipides du sérum et les indices hématologiques du sang. (Base de données Pascal).  1, record 18, French, - gomme%20gellane

Record number: 18, Textual support number: 1 OBS

Terme formé par analogie avec gomme guar, gomme xanthane, gomme arabique, etc.  1, record 18, French, - gomme%20gellane

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A gum obtained from a seaweed, the red alga Furcellaria fastigiata, fam. Florideae, order Gigartinales.... The gum is the potassium salt of the sulfuric acid ester of a high molecular weight polysaccharide.... Use : Natural colloid, gelling agent, viscosity control agent. Also in puddings, jams, products for diabetics, proprietaries for reducing excess body wt, tooth pastes. As carrier for food preservatives, bactericides.  5, record 19, English, - furcellaran

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Agent de texture extrait, sous forme de gomme soluble dans l'eau, d'une algue rouge, Furcellaria fastigiata. S'emploie dans les crèmes, confitures, gelées, etc. Vecteur pour agents de conservation.  2, record 19, French, - furcellarane

Record number: 19, Textual support number: 1 CONT

[Le] furcellarane [est un] agent de texture alimentaire [...] constitué de chaînes de galactane portant des groupements sulfates et présentant une parenté chimique avec les kappa carraghénanes.  3, record 19, French, - furcellarane

Record number: 19, Textual support number: 1 OBS

Il n'est pas facile de déterminer le genre grammatical de «furcellarane». En effet, le Dictionnaire de biochimie alimentaire et de nutrition le dit masculin, tandis que le Dictionnaire de la chimie et de ses applications le donne pour féminin.  4, record 19, French, - furcellarane

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

Starch, usually modified, used as a gelling agent in the food industry.  2, record 20, English, - food%20starch

Record number: 20, Textual support number: 1 CONT

Ingredients. Original: sugar, gum base, corn syrup, natural and artificial flavoring, modified food starch ...  1, record 20, English, - food%20starch

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Amidon, généralement modifié, que l'on emploie comme gélifiant dans l'industrie alimentaire.  1, record 20, French, - amidon%20%C3%A0%20usage%20alimentaire

Record number: 20, Textual support number: 1 OBS

Le qualificatif «alimentaire» apparaît superflu lorsqu'il décrit l'amidon dans la liste des ingrédients d'un produit alimentaire.  1, record 20, French, - amidon%20%C3%A0%20usage%20alimentaire

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Alcian Blue.... During dyeing the X groups split off.... Greenish-black crystals with metallic sheen.... Use :gelling agent for lubricating fluids. As bacterial stain. To dye histiocytes and fibroblasts in vivo....  1, record 21, English, - Alcian%20Blue

Record 21,  Textual support,  French

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Baker's yeast Glycan... [is an] emulsifier, stabilizer, gelling agent or thickener in unstandardized foods-good manufacturing practice levels.  2, record 22, English, - baker%27s%20yeast%20Glycan

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 OBS

«Glycan» est fort probablement une marque de commerce, mais aucune source ne le précise.  2, record 22, French, - levure%20de%20boulanger%20Glycan

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Propylene glycol mono fatty acid ester. Emulsifying, gelling, stabilizing or thickening agent for unstandardized foods-good manufacturing practice.  1, record 23, English, - pyropylene%20glycol%20mono%20fatty%20acid%20ester

Record number: 23, Textual support number: 1 OBS

«Propylene glycol monofatty acid ester» is listed in Lexique de la chimie alimentaire (RLFCH, 1980) under number 809.  3, record 23, English, - pyropylene%20glycol%20mono%20fatty%20acid%20ester

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 OBS

Le terme «monoester d'acide gras du glycol propylénique» apparaît dans le Lexique de la chimie alimentaire (RLFCH, 1980) sous le numéro 809.  3, record 23, French, - monoester%20du%20propyl%C3%A8ne%2Dglycol%20des%20acides%20gras%20alimentaires

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

A hydrophillic colloid occurring as filaments, grains, granules, and powder; used in food processing as a thickener and stabilizer.  3, record 24, English, - potassium%20alginate

Record number: 24, Textual support number: 1 CONT

Potassium alginate [is an] emulsifying, gelling, stabilizing or thickening agent for same foods... as Algin.  4, record 24, English, - potassium%20alginate

Record 24,  Textual support,  French

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

A gelling agent effective only at elevated temperatures.  1, record 25, English, - heat%20sensitizer

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

Agent de gélification, actif seulement sous l'influence d'une température élevée.  1, record 25, French, - thermosensibilisateur

Record 25,  Textual support,  Spanish