TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Milk fat provides creaminess and richness to ice cream and contributes to its melting characteristics. The minimum fat content is 10% and premium ice creams can contain as much as 16% milk fat. Sources of milk fat include milk, cream, and butter.  2, record 1, English, - minimum%20fat%20content

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A product containing 2-7% fat and with 12-15% MSNF [milk solids non-fat], sweetened, flavored and frozen like ice cream.  2, record 2, English, - ice%20milk

Record number: 2, Textual support number: 1 PHR

ice milk mix  3, record 2, English, - ice%20milk

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Produit obtenu par congélation d'un mélange à base de lait, moins riche en matière grasse que la crème glacée.  2, record 2, French, - lait%20glac%C3%A9

Record number: 2, Textual support number: 1 PHR

préparation pour lait glacé  3, record 2, French, - lait%20glac%C3%A9

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A thin film of ice, floating on the surface at the start of ice formation and having the appearance of congealed fat.  5, record 3, English, - grease%20ice

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Fine pellicule de glace flottant à la surface de l'eau au début de la prise en glace et ayant l'aspect de graisse congelée.  2, record 3, French, - sorbet

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Fina película de hielo, que flota en la superficie del agua al principio del proceso de formación del hielo y que tiene la apariencia de grasa congelada.  1, record 3, Spanish, - hielo%20pastoso

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Gelato and ice cream share similar ingredients in different proportions and are blended and frozen together differently. Gelato contains much less fat than American ice cream(about half the 14-16% fat by weight found in most super-premium ice creams), and has far less air whipped into the final product.  3, record 4, English, - gelato

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Les glaces italiennes sont faites à base de produits laitiers plutôt que de crème.  2, record 4, French, - gelato

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

Traditional ice cream made with milk ingredients, sugar, stabilizers and other flavourings that contains at least 25% less milk fat than regular hard ice cream.  3, record 5, English, - light%20ice%20cream

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Crème glacée traditionnelle fabriquée avec des substances laitières, du sucre, des stabilisants et d’autres aromatisants, et contenant au moins 25 % moins de matière grasse du lait que la crème glacée dure régulière.  1, record 5, French, - cr%C3%A8me%20glac%C3%A9e%20l%C3%A9g%C3%A8re

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A snow-type ice making apparatus in which a liquid freezes to the contact of the surface of a cooled drum to form a thin layer of ice which is then scraped off.  3, record 6, English, - scraped%20surface%20freezer

Record number: 6, Textual support number: 1 CONT

Ice cream starts as an emulsion, typically containing 10-16% fat, 10% milk solids and 13-16% sugar. The emulsion is vigorously whipped with air and chilled in a scraped surface freezer to produce the familiar confection which can then be stored in a deep freeze.  1, record 6, English, - scraped%20surface%20freezer

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Congélateur servant à fabriquer de la glace en flocons, dans lequel l'eau se congèle à la surface d'un tambour refroidi, la mince couche de glace étant ensuite détachée par raclage.  1, record 6, French, - cong%C3%A9lateur%20%C3%A0%20racleur

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Buttery texture refers to lumps of butterfat large enough to be easily detected in the mouth. When a lump of butterfat is chewed, the sensation is different from that obtained from ice crystals or from lactose crystals. This defect is due to churning(usually during the freezing process), which results from incomplete homogenization, high fat content, mix entering the freezer at too high a temperature and slow freezing.  2, record 7, English, - buttery%20texture

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

La texture de beurre est causée par un excès de matière grasse dans le mélange. Il se produit un barattage plus ou moins prononcé dans le congélateur si l'homogénéisation a été incomplète et le refroidissement insuffisant à l'entrée de l'appareil.  2, record 7, French, - texture%20butyreuse

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

Formulating and Manufactoring Ice Cream and Other Frozen Products.... This product contains not more than 3 g of MF(milk fat)/4 fl-oz serving that may weigh as little as 60 g. Australia and New Zealand require not more than 3 g fat/100 g of ice cream. In Canada, the similar product with 3-5% fat is labeled as ice milk.  2, record 8, English, - low%2Dfat%20ice%20cream

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Consommez à l'occasion [...] Gâteaux, pâtisseries et poudings [...] Crème glacée à faible teneur en gras.  1, record 8, French, - cr%C3%A8me%20glac%C3%A9e%20%C3%A0%20faible%20teneur%20en%20gras

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The Nutrition Labeling and Education Act(NLEA) fully implemented in 1995 allowed for some modifying terminology. According to this act, ice cream can be modified to be called reduced-fat ice cream, light ice cream, low-fat ice cream and no-fat ice cream... no-fat ice cream contains less than half a gram of fat per serving. These modified ice creams can also weigh not less than 4. 0 pounds per gallon rather than the 4. 5 pounds per gallon stipulated for regular ice cream.  2, record 9, English, - no%2Dfat%20ice%20cream

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Demande de brevets canadiens délivrés le 28 septembre 1999 par Parmalat Food Inc. Les aliments Parmalat Inc. distributeur d'aliments Kosher.  2, record 9, French, - cr%C3%A8me%20glac%C3%A9e%20sans%20gras

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

The Nutrition Labeling and Education Act(NLEA) fully implemented in 1995 allowed for some modifying terminology. According to this act, ice cream can be modified to be called reduced-fat ice cream, light ice cream, low-fat ice cream and no-fat ice cream. In order to understand these modified terms, it is necessary to realize that NLEA was promulgated to aid food processors to make foods that would result in lowering the fat intake of the U. S. population and still allow manufacturers to use food names that consumers like. Reduced-fat ice cream should achieve a 25 percent reduction in fat over the full-fat counterpart. This means ice cream with 7. 5 percent fat can be labeled as reduced-fat.  2, record 10, English, - reduced%2Dfat%20ice%20cream

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Il existe trois sortes de crème glacée : la crème glacée régulière, la crème glacée à teneur réduite en gras et la crème glacée allégée.  1, record 10, French, - cr%C3%A8me%20glac%C3%A9e%20%C3%A0%20teneur%20r%C3%A9duite%20en%20gras

Record 10,  Textual support,  Spanish