TERMIUM Plus®

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

MAPLE CARAMEL [3 records]

Record 1 2024-12-24

English

Subject field(s)
  • Sugar Industry
  • Maple-Sugar Industry
  • Tourist Activities
CONT

Sugar on snow is maple syrup brought up to 235 °[F] and then drizzled over packed snow, where it seizes up into a shiny, chewy, almost caramel or taffy-like candy.

French

Domaine(s)
  • Sucrerie (Industrie de l'alimentation)
  • Industrie de l'érable
  • Activités touristiques
DEF

Sirop épaissi et bouillant versé sur de la neige tassée, et dégusté, à peine figé, à l'aide d'une spatule de bois ou d'un bâtonnet.

Spanish

Save record 1

Record 2 2024-12-24

English

Subject field(s)
  • Sugar Industry
  • Maple-Sugar Industry
OBS

Maple caramel is made with maple sugar or maple syrup.

French

Domaine(s)
  • Sucrerie (Industrie de l'alimentation)
  • Industrie de l'érable
OBS

Le caramel à l'érable est confectionné avec du sirop d'érable ou du sucre d'érable.

Spanish

Save record 2

Record 3 2011-01-24

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
Universal entry(ies)
C76H52O46
formula, see observation
DEF

Yellowish-white to light-brown amorphous powder or flakes ... very soluble in alcohol and acetone; used as a mordant in dyeing, in photography, as a reagent, and in clarifying wine or beer.

CONT

Tannic acid... is used to clarify beer and wine, and as a refining agent for rendered fats. As a flavoring it is used in butter, caramel, fruit, brandy, maple, and nut flavorings for beverages, ice cream, ices, candy, baked goods, and liquor....

OBS

Not to be confused with "gallotannic acid" which is also called "tannic acid".

OBS

Chemical formula: C76H52O46

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
Entrée(s) universelle(s)
C76H52O46
formula, see observation
DEF

Acide organique se présentant sous forme de poudre ou de flocons d'un blanc plus ou moins jaunâtre ou brunâtre, solubles dans l'alcool. On l'emploie pour clarifier les boissons fermentées, aromatiser les bonbons, la crème glacée, les liqueurs.

OBS

Formule chimique : C76H52O46

Spanish

Save record 3

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2025
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: