TERMIUM Plus®
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WHIPPING AGENT [3 records]
Record 1 - internal organization data 2007-01-09
Record 1, English
Record 1, Subject field(s)
- Food Additives
Record 1, Main entry term, English
- aerating agent
1, record 1, English, aerating%20agent
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Nougats and marshmallow incorporate a whipping or aerating agent into their formulations, which gives the confection a foamy texture. 1, record 1, English, - aerating%20agent
Record 1, French
Record 1, Domaine(s)
- Additifs alimentaires
Record 1, Main entry term, French
- agent d'aération
1, record 1, French, agent%20d%27a%C3%A9ration
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Les pâtes de guimauve, et les marshmallows sont quant à eux obtenus par battage du sirop après cuisson et avant coulée, avec un agent d'aération. 2, record 1, French, - agent%20d%27a%C3%A9ration
Record number: 1, Textual support number: 1 OBS
aération : Apport d'air dans une masse solide, pour modifier la composition de ce volume. 3, record 1, French, - agent%20d%27a%C3%A9ration
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1997-01-27
Record 2, English
Record 2, Subject field(s)
- Food Industries
Record 2, Main entry term, English
- modified vegetable protein
1, record 2, English, modified%20vegetable%20protein
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
The basis of the use of manufactured whipping agents is discussed, and an example is given of the use of enzyme modified vegetable protein as a whipping agent in the production of biscuit marshmallows.(Dialog Data Bank) 1, record 2, English, - modified%20vegetable%20protein
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
Record 2, Main entry term, French
- protéine végétale modifiée
1, record 2, French, prot%C3%A9ine%20v%C3%A9g%C3%A9tale%20modifi%C3%A9e
feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1984-10-11
Record 3, English
Record 3, Subject field(s)
- Chemical Elements and Compounds
Record 3, Main entry term, English
- sodium stearoyl 2-lactylate
1, record 3, English, sodium%20stearoyl%202%2Dlactylate
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
Properties : White powder. Melting range 46-52 ° C. Nontoxic. Derivation : Sodium salt of reaction product of lactic and stearic acids. Uses : Emulsifier; dough conditioner; whipping agent in baked products, desserts, and mixes; complexing agent for starches and proteins. 1, record 3, English, - sodium%20stearoyl%202%2Dlactylate
Record 3, French
Record 3, Domaine(s)
- Éléments et composés chimiques
Record 3, Main entry term, French
- stéaroyl-2-lactylate de sodium
1, record 3, French, st%C3%A9aroyl%2D2%2Dlactylate%20de%20sodium
correct, masculine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
- stéaroyllactyllactate de sodium 1, record 3, French, st%C3%A9aroyllactyllactate%20de%20sodium
correct, masculine noun
Record 3, Textual support, French
Record number: 3, Textual support number: 1 DEF
Poudre fine blanc crème, légèrement hygroscopique, F=45-55 °, dispersible dans l'eau froide, soluble dans l'eau à 60 °, soluble à chaud dans les matières grasses. (...) [Utilisation]. : améliorant des propriétés de cuisson des céréales (panification, biscuiterie, pâtisserie). 1, record 3, French, - st%C3%A9aroyl%2D2%2Dlactylate%20de%20sodium
Record 3, Spanish
Record 3, Textual support, Spanish
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