TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The Canadian Snack Food Association(CSFA) is a voluntary, non-profit organization whose members are involved in the manufacturing and distribution of snack foods. To the CSFA, snack foods include the traditional snack segment(potato chips, pretzels, tortilla chips, extruded snacks, nuts and popcorn) the snack cracker segment, baked snacks such as snacking toasts, potato or vegetable thins, portion packs, snacks to go, cookies, granola and cereal bars, etc. ;To provide leadership for sustained growth and be the recognized association in Canada, and for Canada, of all business and industry related to snack foods; To support member businesses and help them grow. To advance all matters aiding the development and improvement of the CSFA to the benefit of its business and associate members. To permit and encourage high quality standards, to satisfy the users of its products and to protect and further public health and welfare. To collect and disseminate information relevant to the members and provide a forum for the interchange of ideas. To strengthen the collective voice of members by increasing the diversity and size of their membership. To resolve issues with all levels of government and achieve the best possible legislation.  4, record 1, English, - Canadian%20Snack%20Food%20Association

Record number: 1, Textual support number: 1 OBS

Titles confirmed with the organization located in Don Mills, Ontario.  5, record 1, English, - Canadian%20Snack%20Food%20Association

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

L'Association canadienne des fabricants de grignotines (ACFG) est un organisme bénévole à but non lucratif dont les membres œuvrent dans la fabrication et la distribution d'aliments pour collations. Selon l'ACFG, les grignotines comprennent un volet classique (croustilles, bretzels, croustilles au maïs, biscuits apéritifs, noix et maïs soufflé), un volet «craquelins», les grignotines cuites comme les biscottes pour collation, les craquelins minces faits de pomme de terre ou aux légumes, des collations emballées en portions individuelles, les collations à emporter, les biscuits, les barres tendres et les barres granola, et autres; assurer le leadership sur le plan de la croissance durable et être reconnue au Canada, et pour l'ensemble du Canada, comme l'association responsable de toutes les entreprises et industries liées aux aliments pour collations; apporter un soutien aux entreprises membres et les aider à se développer. Promouvoir tous les dossiers qui pourraient aider à la croissance et à l'amélioration de l'ACFG pour le bénéfice de ses entreprises et de ses membres associés. Permettre l'application de normes de première qualité et encourager ses membres à les respecter afin de s'assurer que les consommateurs soient satisfaits des produits offerts et que la santé et le bien-être de la population soient protégés et priorisés. Recueillir et diffuser de l'information pertinente pour les membres et servir de tribune d'échanges d'idées. Renforcer la représentation de cette industrie en augmentant la diversité et le nombre de membres. Collaborer avec tous les paliers de gouvernement afin de régler les problèmes et de parvenir à la promulgation des lois les plus efficaces.  4, record 1, French, - Association%20canadienne%20des%20fabricants%20de%20grignotines

Record number: 1, Textual support number: 1 OBS

Appellations vérifiées auprès de l'organisme établi à Don Mills (Ontario).  5, record 1, French, - Association%20canadienne%20des%20fabricants%20de%20grignotines

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

casserole : a vessel of earthenware, glass, or metal usu. having a cover and a handle or a separable holder of metal and in which food may be baked and served  1, record 2, English, - tuna%20fish%20casserole

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

cassolette : petit récipient en porcelaine à feu, en métal ou en verre trempé, de forme et de contenance variées, utilisés pour le dressage des hors-d'œuvre chauds ou froids, des petites entrées et de quelques entremets.  1, record 2, French, - cassolette%20de%20thon

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Water-white to pale amber liquid; insoluble in water; soluble in alcohol, ether, glycol .... Use: Solvent for resins, essential oils ....  2, record 3, English, - terpinolene

Record number: 3, Textual support number: 1 CONT

Terpinolene... [is a] synthetic citrus and fruit flavoring agent for food, beverages, ice cream, ices, candy, and baked goods.  3, record 3, English, - terpinolene

Record number: 3, Textual support number: 1 OBS

Chemical formula: C₁₀H₁₆  4, record 3, English, - terpinolene

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Hydrocarbure terpénique cyclique liquide présent dans certaines essences végétales, obtenu par l'action de l'acide sulfurique sur la terpine, le pinène, l'eucalyptol.  2, record 3, French, - terpinol%C3%A8ne

Record number: 3, Textual support number: 1 OBS

Formule chimique : C₁₀H₁₆  3, record 3, French, - terpinol%C3%A8ne

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Líquido de color blanco acuoso a ámbar, insoluble en agua, soluble en alcohol, éter y glicol. Toxicidad desconocida. Inflamable.  1, record 3, Spanish, - terpinoleno

Record number: 3, Textual support number: 1 OBS

Fórmula química: C₁₀H₁₆  2, record 3, Spanish, - terpinoleno

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Bain Marie. Stainless Steel water pan with roll rim all round ... Complete with removable perforated stainless steel false bottom, hot water inlet and overflow pipe.  2, record 4, English, - bain%20marie

Record number: 4, Textual support number: 2 CONT

Literally a "water bath" which provides constant, even and moist heat to delicate foods such as custards and cheesecakes. To make your own, simply place the dish containing the food to be baked inside a larger pan filled part way with water. By the way, a double boiler is a form of bain-marie.  3, record 4, English, - bain%20marie

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Ustensile de forme cylindrique, de matériaux divers, composé de deux récipients, dont le plus grand contient de l'eau et sert d'isolant au plus petit. Utilisé pour cuire ou garder au chaud différentes préparations, en particulier des sauces et des crèmes.  2, record 4, French, - bain%2Dmarie

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Recipiente con agua puesto a la lumbre y en el cual se mete otra vasija para que su contenido reciba un calor suave y constante en ciertas operaciones [...] culinarias.  2, record 4, Spanish, - ba%C3%B1o%20Mar%C3%ADa

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

Fat replacer... may be used in a variety of low-fat and no-fat products, such as baked goods, frostings and fillings gravies and sauces, salad dressings, cheese spreads, confections, and frozen dairy desserts. The ingredient, a modified food starch derived from corn, texture, mouthfeel, stability, and visual qualities of full-fat products.  2, record 5, English, - Stellar%26trade%3B

Record number: 5, Textual support number: 2 OBS

A trademark of A E Staley Manufacturing Co.  3, record 5, English, - Stellar%26trade%3B

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Stellar^MC : Marque de commerce de A E Staley Manufacturing Co.  2, record 5, French, - Stellar

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

Natural cheese flavor/enhancer prepared from cultured and enzyme, modified cream, spray-dried with whey solids and malto-dextrin.  1, record 6, English, - Cheese%20Buds%26trade%3B

Record number: 6, Textual support number: 2 OBS

Used in the food industry to enhance cheese flavor and/or reduce cheese solids level in : sauces, spreads, soups, snack seasonings, baked and extruded snacks, pasteurized processed cheese products, bakery.  1, record 6, English, - Cheese%20Buds%26trade%3B

Record number: 6, Textual support number: 3 OBS

Cheese Buds™: A trademark of Cumberland Packing Corp.  2, record 6, English, - Cheese%20Buds%26trade%3B

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Rehausseur de saveur pour aliments.  1, record 6, French, - Cheese%20Buds

Record number: 6, Textual support number: 2 OBS

Cheese Buds^MC : Marque de commerce de la société Cumberland Packing Corp.  1, record 6, French, - Cheese%20Buds

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A chemical product in the form of white crystals or of a powder that is soluble in water, alcohol and benzene, slightly soluble in ether, almost insoluble in chloroform, almost odorless, has a saline taste, a melting point of 132. 7°C, that decomposes before boiling, occurs naturally in urine, and is widely used in medicine, pharmacy, as a fertilizer and in the wine and food industry(yeast, some baked goods).  5, record 7, English, - urea

Record number: 7, Textual support number: 1 OBS

urea: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  6, record 7, English, - urea

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Produit chimique se présentant sous la forme d'une poudre ou de cristaux blancs, inodores, salés, très soluble dans l'eau, présent à l'état naturel dans l'urine, que l'on utilise en médecine, en pharmacie, dans l'industrie vinicole et alimentaire (dans les levures et certaines pâtisseries), de même que comme engrais.  4, record 7, French, - ur%C3%A9e

Record number: 7, Textual support number: 1 OBS

urée : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  5, record 7, French, - ur%C3%A9e

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Sólido cristalino blanco, casi inodoro, de sabor salino. Soluble en agua, alcohol y benceno; algo soluble en éter; casi insoluble en cloroformo.  2, record 7, Spanish, - urea

Record number: 7, Textual support number: 1 OBS

Baja toxicidad. No combustible.  2, record 7, Spanish, - urea

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

An antifungal agent ... occurring as small, colorless crystals, or white, crystalline powder; used as a preservative in pharmaceutical preparations.  7, record 8, English, - methyl%204%2Dhydroxybenzoate

Record number: 8, Textual support number: 2 OBS

Also used as preservative in food(beverages, candy, baked goods).  8, record 8, English, - methyl%204%2Dhydroxybenzoate

Record number: 8, Textual support number: 3 OBS

methyl 4-hydroxybenzoate: 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 8, English, - methyl%204%2Dhydroxybenzoate

Record number: 8, Textual support number: 4 OBS

methylparaben: (International Nomenclature Cosmetic Ingredient) name.  1, record 8, English, - methyl%204%2Dhydroxybenzoate

Record number: 8, Textual support number: 5 OBS

[Also known under a large number of commercial designations, such as:] Abiol; Aseptoform; Maseptol; Methyl chemosept; Methyl parasept; Metoxyde; Moldex; Nipagin; Nipagin M; Paraben; Parasept; Paridol; Preserval M; Septos; Solbrol M; Tegosept M.  9, record 8, English, - methyl%204%2Dhydroxybenzoate

Record number: 8, Textual support number: 6 OBS

The prefixes "ortho-," "meta-" and "para-," along with their corresponding abbreviations ("o-," "m-" and "p-"), appear in italics and are ignored in alphabetizing. According to the actual chemical nomenclature rules in organic chemistry (in 2003), the numbers designating the positions of the disubstitution groups (1,2- for "ortho-," 1,3- for "meta-" and 1,4- for "para-") are to be preferred to the symbols "o-," "m-" and "p-." Furthermore, the prefixes "ortho-," "meta-" and "para-" should not be used anymore, and their corresponding abbreviations ("o-," "m-," and "p-") will soon be judged to be avoided, if not totally condemned.  1, record 8, English, - methyl%204%2Dhydroxybenzoate

Record number: 8, Textual support number: 7 OBS

Chemical formula: C₈H₈O₃  9, record 8, English, - methyl%204%2Dhydroxybenzoate

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Poudre ou cristaux incolores ou blancs, utilisés comme agent de conservation en alimentation (boissons, bonbons, pâtisseries) et en pharmacie.  6, record 8, French, - 4%2Dhydroxybenzoate%20de%20m%C3%A9thyle

Record number: 8, Textual support number: 1 OBS

4-hydroxybenzoate de méthyle : 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 8, French, - 4%2Dhydroxybenzoate%20de%20m%C3%A9thyle

Record number: 8, Textual support number: 2 OBS

méthylparaben : nom INCI (de l'anglais «International Nomenclature Cosmetic Ingredient», se rapportant à la nomenclature internationale d'ingrédients cosmétiques).  1, record 8, French, - 4%2Dhydroxybenzoate%20de%20m%C3%A9thyle

Record number: 8, Textual support number: 3 OBS

Les préfixes de position «ortho-», «méta-» et «para-», tout comme les abréviations correspondantes «o-», «m-» et «p-», s'écrivent en italique et n'interviennent pas dans une classification par ordre alphabétique. Selon les règles de nomenclature de chimie organique en vigueur aujourd'hui (en 2003), il est recommandé d'utiliser les chiffres 1,2-, 1,3- et 1,4-, respectivement. Les préfixes «ortho-», «méta-» et «para-» ne doivent plus être utilisés. L'usage des symboles correspondants («o-», «m-» et «p-») sera bientôt fortement déconseillé, sans être exclu.  1, record 8, French, - 4%2Dhydroxybenzoate%20de%20m%C3%A9thyle

Record number: 8, Textual support number: 4 OBS

Formule chimique : C₈H₈O₃  7, record 8, French, - 4%2Dhydroxybenzoate%20de%20m%C3%A9thyle

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 OBS

Fórmula química: C₈H₈O₃  2, record 8, Spanish, - metilparabeno

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

White odorless powder; insoluble in water; soluble in hydrochloric acid.... Use :Food additive(baked products).  4, record 9, English, - sodium%20aluminum%20phosphate

Record number: 9, Textual support number: 1 OBS

"Kasal" is used by the Kraft Food Company in the USA.  3, record 9, English, - sodium%20aluminum%20phosphate

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Poudre ou cristaux inodores, blancs, insolubles dans l'eau et dans l'alcool. Tampon pour produits de boulange.  4, record 9, French, - phosphate%20d%27aluminium%20et%20de%20sodium

Record number: 9, Textual support number: 1 OBS

Le terme «Kasal» est utilisé par la compagnie Kraft aux États-Unis.  3, record 9, French, - phosphate%20d%27aluminium%20et%20de%20sodium

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Pea fibre is a food product made from the cleaned pods of peas which have been carefully selected on the basis of hygienic criteria. The finished product is a light, finely ground powder with neutral organoleptic characteristics. The fibre content of around 90% is very high, with soluble dietary fibres accounting for 8%. It is made by grinding and separating and is ideal for use in all types of food, particularly extruded products, baked and fancy goods and pastries. Because of its neutral colour and flavour it can be used in high concentration without any effect on the finished product.  1, record 10, English, - pea%20fibre

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Un ingrédient neutre, riche en fibre de pois, idéal pour toute application où l'on recherche une incorporation élevée en fibre sans modification majeure des caractéristiques du produit de référence.  1, record 10, French, - fibre%20de%20pois

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A thin layer that is deposited on the surface of a food and is co-consumed.  3, record 11, English, - edible%20coating

Record number: 11, 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 11, English, - edible%20coating

Record 11,  Textual support,  French

Record number: 11, 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 11, French, - enrobage%20comestible

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Sausage of Germany. ..., sausages can be divided into 3 categories: Bruhwurst, (fresh sausage), Kochwurst (pre-cooked sausage) and Rohwurst (raw cured sausage).  2, record 12, English, - Kochwurst

Record number: 12, Textual support number: 2 CONT

The seemingly endless varieties of wurste (sausages) can, ... be placed in general categories: rohwurst is cured and smoked sausage ready to slice and eat; bruhwurst is sausage that is smoked then scalded and usually eaten heated; kochwurst is smoked sausage already well cooked and may be eaten as is or heated; bratwurst is the large category of sausages that are sold raw (but may be spiced, smoked, and cured for flavor) and usually pan-fried before eating.  4, record 12, English, - Kochwurst

Record number: 12, Textual support number: 3 CONT

Cooked Link Sausage-Wieners, Frankfurters, Knackwurst, Cooked Bratwurst, Ring Bologna, and other link sausage marked "cooked. "These sausage need only to be heated through. This can be done in a variety of ways : Boiling Water : Bring a pan of water to a boil. Remove from heat and add sausage. Cover pan and let stand until sausage is heated through, approximately 10-15 minutes. Baked : Cooked sausage can be cut in slices or chunks and mixed into a variety of casserole dishes, or placed whole atop food in a casserole, and baked in a moderate oven. Cooked sausage can also be microwaved, grilled, or pan-fried.  5, record 12, English, - Kochwurst

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Comment fabriquer une «Kochwurst» (saucisse à faire cuire)? Les «Kochwürste» sont principalement fabriquées avec de la viande bouillie ou précuite. En général, elles sont solidifiées, à l'exception de la «Leberwurst» (saucisse au pâté de foie) qui à froid est prête à être tartinée. En dehors de la viande et du lard, on utilise aussi du foie (pour la saucisse au pâté de foie), de la langue (pour la saucisse à la langue) et du sang (par exemple pour le boudin ou la saucisse de Thüringe «Thüringer Rotwurst»). Ces ingrédients sont broyés, salés, assaisonnés et chauffés une nouvelle fois après avoir été mis dans des boyaux naturels ou artificiels. En y ajoutant certaines épices ou truffes, on obtient une grande variété de produits. Le cas échéant, on peut donner ou non un goût de fumée à l'ensemble. Les «Kochwürste» ne se conservent pas très longtemps, il faut donc les consommer rapidement et les garder au réfrigérateur.  7, record 12, French, - Kochwurst

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 CONT

Alemania puede ser considerada como el país de los embutidos por excelencia. [...] Los embutidos se dividen según su proceso de elaboración en tres grandes grupos. El grupo más numeroso de especialidades, aproximadamente unas 700, correspondería a la variedad Brühwurst (embutidos cocidos). El segundo grupo en importancia sería el de Rohwurst (embutidos curados), con más de 600 variedades diferentes; y el tercer grupo, con unas 200 variedades, serían los embutidos de la especialidad Kochwurst (embutidos para hervir).  2, record 12, Spanish, - embutido%20Kochwurst

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 OBS

The title comes from its appearance : When you cut into the dessert, the different colors of Jell-O resemble stained glass framed by whipped cream. For pies, the mixture is turned into a baked pie crust, graham cracker crust or chocolate wafer crust. The other branch of the family pairs the mixture with lady fingers, angel food cake, chunks of butter cake or even cake crumbs. Fruit is sometimes added.  4, record 13, English, - stained%20glass%20dessert

Record number: 13, Textual support number: 2 OBS

There are perhaps a dozen variations, all operating on the same principle: Make different colors/flavors of firm Jell-O. Cut this into cubes and gently fold into whipped cream or whipped topping.  4, record 13, English, - stained%20glass%20dessert

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Dessert composé de plusieurs saveurs de jello coupé en cubes et mélangés avec de la crème fouettée.  3, record 13, French, - dessert%20aux%20joyaux%20de%20la%20couronne

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Baked foods... continue to achieve growing acceptance even in traditional rice-eating countries.... The nutritional aspect of baked foods is receiving much attention from governments and agencies throughout the world, especially with the recent advent of conditioning agents which permit the inclusion of higher proportions of other food ingredients into basic bread formulas.  1, record 14, English, - baked%20food

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Les aliments cuits au four [...] continuent de connaître une vogue croissante même dans les pays traditionnellement consommateurs de riz. [...] L'aspect nutritif des aliments cuits au four retient beaucoup l'attention des gouvernements et des organismes dans le monde entier, en particulier depuis l'adoption d'agents de conditionnement permettant d'inclure dans les formules fondamentales des pâtes des proportions plus considérables d'autres ingrédients alimentaires.  1, record 14, French, - aliment%20cuit%20au%20four

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Pet food usually refers to commercially prepared food such as canned, semi-moist, dry, kibbled, biscuits, loaves, and butcher’s scraps in various forms provided for dogs and cats.  3, record 15, English, - pet%20food

Record number: 15, Textual support number: 2 CONT

Precise pet food super premium for dogs, cats, puppies, and kittens, all natural NO chemical preservatives, oven baked, holistic, and USDA [United States Department of Agriculture] approved...  4, record 15, English, - pet%20food

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Produit sec ou semi-humide associant céréales et protéines animales, prêt à l'emploi et destiné à l'alimentation des animaux de compagnie.  1, record 15, French, - aliment%20pour%20animaux%20de%20compagnie

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 DEF

Alimento para perros, gatos y otros animales de compañía, preparado total o parcialmente a base de materias de bajo riesgo.  3, record 15, Spanish, - alimento%20para%20animales%20de%20compa%C3%B1%C3%ADa

Record number: 15, Textual support number: 1 CONT

Hay tres tipos de alimento para mascotas: alimento seco, semihúmedo y enlatado. Cada alimento para mascota se diferencia según la humedad, el costo, el gusto y la calidad nutritiva por Kg. de alimento [...]. A pesar de estas diferencias, gracias a la tecnología avanzada todos los tipos de alimento para mascotas están formulados para proporcionar una nutrición completa y balanceada.  2, record 15, Spanish, - alimento%20para%20animales%20de%20compa%C3%B1%C3%ADa

Record number: 15, Textual support number: 1 OBS

Materias de bajo riesgo: [materias] que no presenten ningún riesgo grave de propagar enfermedades a las personas o a los animales.  3, record 15, Spanish, - alimento%20para%20animales%20de%20compa%C3%B1%C3%ADa

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Starch is an important constituent in many foods. It plays an obvious role in achieving the desired viscosity in such products as cornstarch pudding, sauces, pie fillings and gravies. It plays a more subtle role in potatoes, cereals, and baked products such as biscuits, muffins, popovers, pastry, cake and bread. Because of the importance of this food constituent, it is important to understand more about it.  2, record 16, English, - food%20constituent

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Deux tiers (66 %) affirmaient qu'eux-mêmes ou qu'un membre de leur famille consommaient au moins un aliment ou un constituant alimentaire (comme les fibres ou les vitamines) pour les avantages qu'ils associaient à cet aliment.  3, record 16, French, - constituant%20alimentaire

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

[Burgundy red] food coloring... used in soft drinks, ice cream, pistachio nuts, candy, baked goods, pet foods, sausage, breakfast cereals, and other foods.  2, record 17, English, - amaranth

Record number: 17, Textual support number: 1 OBS

FD & C Red No. 2: FD and C Colors is the designation for the Food, Drug and Cosmetic Colors in the United States.  5, record 17, English, - amaranth

Record number: 17, Textual support number: 2 OBS

Since 1975, it has been banned from food use in Sweden and the USA [Food and Drug Administration].  3, record 17, English, - amaranth

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Colorant pourpre de synthèse, utilisé pour les conserves de fruits rouges (cerises, fraises). Employé aussi en fromagerie, charcuterie, confiserie.  2, record 17, French, - amarante

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 DEF

Sal trisódica del ácido 1-(4-sulfo-1 naftilazo)-naftol-3, 6 disulfónico, que por su llamativo color rojo se utiliza como colorante alimentario.  2, record 17, Spanish, - amaranto

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

A term that is generally used to describe a sausage with an outside covering(blanket). The most common example is a small cocktail sausage wrapped in pie dough and baked, then served as an appetizer. Pigs in blankets can also refer to breakfast sausages wrapped in pancakes or any other similar style of food.  1, record 18, English, - pigs%20in%20blankets

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

Recouverte d'une pâte briochée.  1, record 18, French, - saucisse%20en%20brioche

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A mould or pan having the upright rim fastened to the bottom by means of a clamp or spring that is released to detach the rim and facilitate removal of the molded or baked food.  1, record 19, English, - spring%2Dform

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 OBS

--dont la paroi est amovible grâce à un ressort et à des charnières qui permettent le démoulage d'un gâteau sans enlever le fond du moule qui peut servir d'assiette.  2, record 19, French, - moule%20%C3%A0%20charni%C3%A8re

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Chiffon, angel food and sponge cakes... all... depend on a foaming meringue for their lightness, but they differ in other ways. Angel food cake has no leavening, no shortening and no yolks. Angel cakes may be baked in loaf pans as well as the usual tube pan. Sponge cakes use both the whites and yolks of eggs.  1, record 20, English, - angel%20food%20cake

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

An individual baking dish in which food is baked and served.  1, record 21, English, - ramekin

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

(...) petit récipient à bord droit, de 8 à 10 cm de diamètre, en acier inoxydable, en porcelaine ou en verre à feu, utilisé pour cuire et servir à table, en portions individuelles, diverses entrées chaudes (...)  1, record 21, French, - ramequin

Record number: 21, Textual support number: 1 CONT

Le ramequin sert également à mouler des aspics individuels (...) ainsi que des entremets froids, servis démoulés ou non (petits pots de crème, flans au caramel, crèmes cuites).  1, record 21, French, - ramequin

Record 21,  Textual support,  Spanish