TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The adulteration of food, in order to pass an inferior product off as a good one, is as old as trade.  2, record 1, English, - adulteration

Record number: 1, Textual support number: 2 CONT

[Many] examples of adulteration could be cited, such as the addition of sulphuric acid to vinegar to increase its acidity, the dilution of milk with water and the addition of rice powder or arrowroot to diluted cream to thicken it.  3, record 1, English, - adulteration

Record number: 1, Textual support number: 1 PHR

Adulteration of food.  4, record 1, English, - adulteration

Record number: 1, Textual support number: 2 PHR

Food adulteration.  4, record 1, English, - adulteration

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Modification illicite accomplie sur une denrée alimentaire par addition ou par soustraction d'un principe utile entrant dans la composition de cette denrée.  4, record 1, French, - falsification

Record number: 1, Textual support number: 1 CONT

De tout temps, on a cherché à réglementer l'usage des additifs pour empêcher la falsification des denrées.  5, record 1, French, - falsification

Record number: 1, Textual support number: 1 OBS

falsification : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  6, record 1, French, - falsification

Record number: 1, Textual support number: 1 PHR

Adultération de produits alimentaires, d'aliments.  7, record 1, French, - falsification

Record number: 1, Textual support number: 2 PHR

Falsification de produits alimentaires.  8, record 1, French, - falsification

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

Pickled meat. Meat may be preserved by dry curing or with a pickling solution. The ingredients used in curing and pickling are sodium nitrate, sodium nitrite, sodium chloride, sugar, and citric acid or vinegar.  2, record 2, English, - pickled%20meat%20product

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

La quantité nette d'un produit de viande mariné ou saumuré doit être déclarée en fonction du poids en l'absence de liquide [...]  1, record 2, French, - produit%20de%20viande%20marin%C3%A9

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

... in the area, there are many ore and copper mines, so minerals are very different and need hard chemicals such as arsenic... In the extraction process, salt, soft acid(vinegar) and peroxide could be used...  2, record 3, English, - hard%20chemical

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

[...] on trouve dans la région de nombreuses mines de fer et de cuivre, des minéraux fort différents qui nécessitent des produits chimiques durs comme l’arsenic. [...] Dans le processus d’extraction, du sel, de l’acide mou (vinaigre) et du peroxyde pourront être utilisés [...]  1, record 3, French, - produit%20chimique%20dur

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A condiment that has the consistency of jam and is made of acid fruits with added raisins, dates and onions and seasoned to taste with spices and vinegar.  2, record 4, English, - chutney

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Condiment anglais d'origine indienne [...] à base de vinaigre, de pommes aigres, de cassonade, de piments, de gingembre, d'ail, de raisins [...]  2, record 4, French, - chutney

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Salsa aromática agridulce, con consistencia de mermelada, elaborada con frutas y/o verduras, especias, hierbas de olor, vinagre y azúcar.  2, record 4, Spanish, - chutney

Record number: 4, Textual support number: 1 CONT

De origen indio, el chutney es mucho más que una preparación muy condimentada, (su significado literal de chatni) se trata de frutas, verduras, hierbas y especies que se cocinan lentamente en vinagre y azúcar para producir un condimento agridulce. Las especies más usadas son aromáticas: canela, jengibre, enebro y cardamomo.  3, record 4, Spanish, - chutney

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A 98% pure form of acetic acid used in production of acetate fiber.  3, record 5, English, - glacial%20acetic%20acid

Record number: 5, Textual support number: 1 CONT

Glacial acetic acid is [a] pure compound [99.8% min.], as distinguished from the usual water solutions known as acetic acid, [which] crystallizes at 62°F.  4, record 5, English, - glacial%20acetic%20acid

Record number: 5, Textual support number: 2 CONT

Acetic acid is the most extensively used organic acid, and is obtained either by the oxidation of alcohol and aldehyde, or by the destructive distillation of wood and carbohydrates in general. This yields an impure pyroligneous vinegar, which is subsequently purified.... Stahl proposed in 1700 a method to obtain acetic acid from vinegar by exposing the latter substance to a freezing temperature, separating the ice from the stronger acid; another method he suggested was to neutralize with an alkali and to evaporate, then distilling with an equal amount of sulphuric acid. In 1759 Count de Lauraguais obtained a crystallized acetic acid in a distillate of cuprum acetate, then known as "copper spirit. "The name glacial acetic acid was affixed to this substance by Löwitz(1793), who repeatedly distilled diluted acetic acid with powdered charcoal, and obtained thereby a crystalline acid by subjecting the product to a low temperature.  5, record 5, English, - glacial%20acetic%20acid

Record number: 5, Textual support number: 1 OBS

In the context of spotting, glacial acetic must be diluted to a 5-7% concentration. Glacial acetic is extremely hazardous (toxic fumes, severe skin burns) and should not be used without special training, personal protective equipment (PPE), and under carefully controlled conditions.  3, record 5, English, - glacial%20acetic%20acid

Record number: 5, Textual support number: 2 OBS

glacial: glass-like, crystallized. This usage persists in terms such as glacial acetic acid and glacial phosphoric acid.  6, record 5, English, - glacial%20acetic%20acid

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Acide acétique pur cristallisable vers 16 °C.  4, record 5, French, - acide%20ac%C3%A9tique%20glacial

Record number: 5, Textual support number: 1 CONT

Le vinaigre est une solution d'acide acétique à 4-5 %; on peut acheter de l'acide acétique glacial à 99,5 % et le diluer à 2 %.  5, record 5, French, - acide%20ac%C3%A9tique%20glacial

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

glacial: Dícese del ácido acético exento de agua y de los demás cuerpos cuyos cristales se asemejan a los del hielo o son susceptibles de cristabilizar como él, si son líquidos.  2, record 5, Spanish, - %C3%A1cido%20ac%C3%A9tico%20glacial

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

Brilliant white crystals or powder. Mildly acid in reaction. Moderately soluble in water... Derivation :[interaction] of phosphoric acid and ammonia in proper proportions.... Uses :... plant nutrient solutions; manufacture of yeast, vinegar, yeast foods, and bread improvers; food additive; analytical chemistry.  8, record 6, English, - ammonium%20dihydrogenphosphate

Record number: 6, Textual support number: 2 OBS

ammonium dihydrogenphosphate: 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 6, English, - ammonium%20dihydrogenphosphate

Record number: 6, Textual support number: 3 OBS

Chemical formulas: H₆NO₄P or NH₄H₂PO₄ or H₃O₄P·H₃N  9, record 6, English, - ammonium%20dihydrogenphosphate

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Cristaux incolores quadratiques, solubles dans l'eau, insolubles dans l'acétone et l'alcool. Obtenu par action de l'ammoniac sur l'acide phosphorique, ce produit sert à préparer les levures artificielles et est également utilisé en thérapeutique.  6, record 6, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record number: 6, Textual support number: 2 OBS

dihydrogénophosphate d'ammonium : 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 6, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record number: 6, Textual support number: 3 OBS

L'adjectif basique est correctement utilisé en français pour désigner un sel basique qui peut formellement libérer un anion OH^-. Il est fortement déconseillé de l'utiliser en français dans le cas d'un sel acide contenant un ou plusieurs cations H⁺; on doit donc éviter les noms tels que «phosphate monobasique» et «phosphate monobasique d'ammonium» qui sont des anglicismes de mauvais aloi.  1, record 6, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record number: 6, Textual support number: 4 OBS

Formules chimiques : H₆NO₄P ou NH₄H₂PO₄ ou H₃O₄P·H₃N  7, record 6, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 OBS

Fórmulas químicas: H₆NO₄P o NH₄H₂PO₄ o H₃O₄P·H₃N  2, record 6, Spanish, - bifosfato%20de%20amonio

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A chemical compound which appears under the form of a colorless liquid with a characteristic odour of vinegar, is miscible with water, alcohol, glycerol and ether, and is used as a flavoring agent or a preservative, in the production of plastics, pharmaceuticals, insecticides, textiles, dyes and sometimes to acidize oil wells.  4, record 7, English, - acetic%20acid

Record number: 7, Textual support number: 1 OBS

Chemical formula: CH₃COOH or C₂H₄O₂ or CH₃CO₂H  4, record 7, English, - acetic%20acid

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Produit chimique se présentant sous la forme d'un liquide corrosif, incolore, à odeur caractéristique et suffocante de vinaigre, miscible à l'eau, à l'alcool, à la glycérine et à l'éther, provenant de l'oxydation de l'alcool éthylique par un ferment (mycoderma aceti) communément appelé «mère du vinaigre», que l'on utilise comme agent de sapidité ou de conservation, pour la fabrication des plastiques, de la teinture, de produits pharmaceutiques, d'insecticides et dans l'industrie textile.  4, record 7, French, - acide%20ac%C3%A9tique

Record number: 7, Textual support number: 1 OBS

Formule chimique : CH₃COOH ou C₂H₄O₂ ou CH₃CO₂H,  4, record 7, French, - acide%20ac%C3%A9tique

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Líquido incoloro, cáustico, que se forma por oxidación del alcohol en presencia de bacterias del género Acetobacter.  2, record 7, Spanish, - %C3%A1cido%20ac%C3%A9tico

Record number: 7, Textual support number: 1 OBS

Fórmula química: CH₃COOH o C₂H₄O₂ o CH₃CO₂H  3, record 7, Spanish, - %C3%A1cido%20ac%C3%A9tico

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Pickled meat. Meat may be preserved by dry curing or with a pickling solution. The ingredients used in curing and pickling are sodium nitrate, sodium nitrite, sodium chloride, sugar, and citric acid or vinegar. Various methods are used : the meat may be mixed with dry ingredients; it may be soaked in pickling solution; pickling solution may be pumped or injected into the flesh...  1, record 8, English, - pickled%20meat

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La viande marinée dans un mélange de vinaigre, de vin et d'épices peut se conserver jusqu'à une semaine. Mettre la viande dans un sachet plastique, placer celui-ci dans un récipient, recouvrir la viande de marinade et refermer le sachet.  1, record 8, French, - viande%20marin%C3%A9e

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 OBS

Escabeche [...] Se puede preparar con este método verduras, aves, carnes y pescados [...] el escabeche no trata de eliminar el agua que contienen los alimentos; utiliza al ácido acético (el vinagre) como "antiséptico" para evitar la acción bacteriana [...]  1, record 8, Spanish, - carne%20en%20escabeche

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Delicatessen-style dill pickles are not subjected to any kind of heat treatment. They are prized for their crispness but must be stored in the refrigerator. The following recipe for deli-style dills contains no vinegar; some lactic acid is produced during the brief fermentation period.  1, record 9, English, - deli%2Dstyle%20dill%20pickle

Record number: 9, Textual support number: 1 OBS

Terms usually used in the plural.  2, record 9, English, - deli%2Dstyle%20dill%20pickle

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Terme habituellement utilisé au pluriel.  1, record 9, French, - cornichon%20de%20style%20d%C3%A9li

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

Most people tend to think of confit mainly in the context of "duck confit". But a confit is any type of food which is cooked for a long time to help preserve it. Confits can be sweet as in fruit jams("confitures") cooked with sugar; acid as in tomato confit cooked with vinegar; and oily as in duck confit preserved with duck(or goose fat). "Confit" derives from the French word "confire" which simply means "to preserve".  1, record 10, English, - confit

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Produit carné conservé dans la graisse.  1, record 10, French, - confit

Record number: 10, Textual support number: 1 PHR

Confit d'oie, confit de canard.  1, record 10, French, - confit

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Dutch process cocoa powders’ and chocolate liquors are treated at the nib, liquor, or powder stage. The treatment is frequently referred to as "Dutching" because the process, first applied by C. J. van Houten in The Netherlands, was introduced as "Dutch cocoa. "In this alkalizing process, a food-grade alkali solution may be applied to partially neutralize the natural cocoa acids, mostly acetic acid like that in vinegar; or it may be used to produce a strictly alkaline product, with a pH as high as 8. 0.  3, record 11, English, - Dutch%20process

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Le procédé hollandais consiste à extraire le beurre de cacao de la fève puis à le saponifier, ce qui le rend soluble et ce, par l'addition de composés chimiques alcalins tels que carbonate ou hydroxyde de sodium, potassium ou magnésium, à la liqueur de chocolat avant le pressage. Ce procédé appelé aussi procédé de solubilisation a été inventé par Van Houten en 1828, il donne un cacao plus foncé et plus amer.  3, record 11, French, - proc%C3%A9d%C3%A9%20hollandais

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Carriage of fermentation vinegar(vinegar prepared by fermentation) and food quality acetic acid(vinegar essence) with not more than 20% acetic acid.  2, record 12, English, - fermentation%20vinegar

Record number: 12, Textual support number: 2 CONT

The Chairman of the Committee, Mr. P. Rossier... pointed out that many difficulties had been encountered in defining the scope of the standard. It was now limited to fermentation vinegar and did not include diluted edible acetic acid. He also informed the Commission that full consideration had been given to comments received from countries which were not members of the Region of Europe.  3, record 12, English, - fermentation%20vinegar

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Vinaigre obtenu par la fermentation acétique de liquides alcooliques.  1, record 12, French, - vinaigre%20de%20fermentation

Record number: 12, Textual support number: 1 CONT

Sont réputés vinaigres de fermentation : a. le vinaigre de vin : vinaigre de fermentation obtenu exclusivement à partir de vin; b. le vinaigre de cidre : vinaigre de fermentation obtenu exclusivement à partir de cidre ou de concentré fermenté de jus de fruits; c. le vinaigre d'alcool ou vinaigre d'alcool pur : vinaigre de fermentation obtenu à partir d'alcool provenant de matières végétales; d. le vinaigre de petit-lait : vinaigre de fermentation obtenu à partir de petit-lait; e. le vinaigre de sérum de lait : vinaigre de fermentation obtenu à partir de sérum de lait ou d'ultra-filtrat (perméat); f. autres sortes de vinaigre de fermentation (p. ex. vinaigre de malt, de bière ou de miel) : vinaigre de fermentation obtenu par la fermentation alcoolique et acétique de denrées alimentaires contenant des hydrates de carbone.  1, record 12, French, - vinaigre%20de%20fermentation

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Malt vinegar is sold in four strengths designated 18, 20, 22, 24, the last being proof vinegar, containing 6% of acetic acid and having a specific gravity of 1. 019. These numbers represent the grains of dry pure sodium carbonate, which are neutralized by one fluid ounce of the vinegar.  2, record 13, English, - proof%20vinegar

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

Source(s) : Lexique Douanes et Accise.  1, record 13, French, - vinaigre%20d%27esprit%2Dpreuve

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

Fermentation processes that require the presence of air.  3, record 14, English, - aerobic%20fermentation

Record number: 14, Textual support number: 1 OBS

During fermentation organic matter is decomposed in the absence of air(oxygen) ;hence, there is always an accumulation of reduction products, or incomplete oxidation products.... There are also many microbiological processes that go on in the presence of air while yielding incomplete oxidation products. Good examples are the formation of acetic acid(vinegar) from alcohol by vinegar bacteria, and of citric acid from sugar by certain molds....  4, record 14, English, - aerobic%20fermentation

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

fermentation : Transformation de la matière organique sous l'influence d'organismes microscopiques qui sécrètent des enzymes. [...] Elle peut se produire en l'absence d'oxygène libre (fermentation anaérobie, telle la transformation du sucre en alcool et en gaz carbonique sous l'influence des levures) ou à l'air libre (fermentation aérobie, telle la transformation de l'alcool en acide acétique, ou vinaigre).  3, record 14, French, - fermentation%20a%C3%A9robie

Record number: 14, Textual support number: 2 CONT

La fermentation de la matière végétale. On distingue deux types de fermentation : 1. La première a lieu à l'air libre : elle est appelée dégradation aérobie. L'activité de certaines bactéries provoque la décomposition de la matière végétale. Cette décomposition dégage du gaz carbonique et de l'ammoniaque. Elle donne un sous-produit solide, le compost, qui est un excellent engrais naturel. [...] 2. La fermentation méthanique.  4, record 14, French, - fermentation%20a%C3%A9robie

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

[acetic acid is] a colorless liquid acid... with a pungent odor constituting the chief acid of vinegar  3, record 15, English, - pungent%20odor

Record number: 15, Textual support number: 1 OBS

"pungent": causing a sharp sensation. ... pungent may designate a sharp, piercing, stinging, biting, or penetrating quality, especially of odors.  4, record 15, English, - pungent%20odor

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

Enviroguide Formaldéhyde, chapitre 1.  2, record 15, French, - odeur%20piquante

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 OBS

Thick gelatinous material formed by some species of acetic acid bacteria in wine or vinegar. May be present as a thick film on the surface or be immersed in the liquid.  1, record 16, English, - mother%20of%20vinegar

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

Voile gélatineux épais produit par certaines bactéries des vins piqués et du vinaigre.  1, record 16, French, - m%C3%A8re%20de%20vinaigre

Record 16,  Textual support,  Spanish