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HARDENED FAT [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2009-01-27

English

Subject field(s)
  • Fatty Substances (Food)
  • Meats and Meat Industries
DEF

... fat, other than lard, rendered from clean, sound carcasses, parts of carcasses, or edible organs from hogs, except that stomachs, bones from the head and bones from cured or cooked pork shall not be included.

CONT

The tissues rendered are usually fresh, but may be cured, cooked or otherwise prepared and may contain some meat food products. Rendered pork fat may be hardened by the use of lard stearin, hydrogenated lard, rendered pork fat stearin or hydrogenated rendered pork fat.

French

Domaine(s)
  • Corps gras (Ind. de l'aliment.)
  • Salaison, boucherie et charcuterie

Spanish

Campo(s) temático(s)
  • Substancias grasas (Industria alimentaria)
  • Industria cárnica, de fiambres y embutidos
DEF

Grasa fundida procedente de los tejidos y huesos de cerdo (Sus scrofa) en buenas condiciones de salud en el momento de su sacrificio y apto para el consumo humano.

OBS

Podrá contener grasa de huesos (convenientemente limpiada), de piel desprendida, de piel de la cabeza, de orejas, de rabos y de otros tejidos aptos para el consumo humano.

Save record 1

Record 2 2002-08-21

English

Subject field(s)
  • Chemical Elements and Compounds
  • Wool Industry

French

Domaine(s)
  • Éléments et composés chimiques
  • Industrie lainière

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Industria lanera
Save record 2

Record 3 1981-05-21

English

Subject field(s)
  • Breadmaking
  • Food Industries
OBS

While chocolate or cocoa powder are frequently used as popular flavouring ingredients in icings, the development of confectioners’ coating made with hard vegetable butters instead of cocoa butter has resulted in a distinctively different type of coverture.(...) Depending on whether the confectionery coating is to be of the light or dark variety, its formula will contain about 34 per cent of hardened butter fat, 45 per cent of powdered sugar, 17 per cent of nonfat dry milk for the light coating, and 5 and 20 per cent of cocoa powder, respectively, for the light and dark coating. s

French

Domaine(s)
  • Boulangerie
  • Industrie de l'alimentation
OBS

Couverture de chocolat: (...) un mélange homogène de pâte de cacao, de sucre, de beurre de cacao en proportions variables, et de lait pour les couvertures lactées.

Spanish

Save record 3

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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