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FATS [28 records]

Record 1 2024-01-19

English

Subject field(s)
  • Fatty Substances (Food)
  • Sewers and Drainage
CONT

When poured down your sinks, drains or toilets, FOG will cool, harden and clog the pipes that take the wastewater from your house to the treatment plant.

French

Domaine(s)
  • Corps gras (Ind. de l'aliment.)
  • Égouts et drainage

Spanish

Save record 1

Record 2 - external organization data 2023-05-02

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 2

Record 3 2018-01-25

English

Subject field(s)
  • Perfume and Cosmetics Industry
  • Chemical Engineering
DEF

Process of cold extraction with fat .... Used in perfumery.

CONT

Because the oils from blossoms such as jasmine, gardenia, tuberose, and violet are destroyed or lost during steam distillation, a process termed enfleurage has been used. The blossoms are placed in contact with purified fats, which become saturated with the odorous oils. Extraction with alcohol then removes the oils from the fats.

French

Domaine(s)
  • Parfumerie
  • Génie chimique
DEF

Procédé d'extraction à froid des essences végétales, souvent de prix. Il consiste à recueillir le parfum sur des plateaux disposés en chicane et contenant de la graisse de bœuf purifiée; au-dessus de chaque plateau se trouve un treillage métallique destiné à recevoir les fleurs. On fait passer, en vase clos, un courant d'air très lent qui, plus ou moins saturé du parfum des fleurs, vient lécher la surface de la graisse de bœuf laquelle s'empare très facilement de l'essence. Quand on estime que les fleurs sont épuisées, on les renouvelle, jusqu'à ce que la graisse soit saturée d'essence. Cette dernière est extraite au moyen d'alcool qui s'en empare. On traite ainsi les fleurs de jasmin, de réséda, de tubéreuse, de jonquille, de rose... et l'on obtient ainsi des parfums non dénaturés par la distillation à la vapeur d'eau [...]

Spanish

Campo(s) temático(s)
  • Industria del perfume y cosméticos
  • Ingenieria química
DEF

Método de extracción de compuestos odoríferos de las flores, mediante grasas o mezclas de grasas y sebos, a temperatura ambiente.

Save record 3

Record 4 2016-04-21

English

Subject field(s)
  • Fatty Substances (Food)
  • Dietetics
OBS

... lipids from plant and animal sources that are consumed.

French

Domaine(s)
  • Corps gras (Ind. de l'aliment.)
  • Diététique
DEF

[...] lipides d’origine végétale et animale qui entrent dans l’alimentation.

Spanish

Campo(s) temático(s)
  • Substancias grasas (Industria alimentaria)
  • Dietética
DEF

[...] lípidos de origen vegetal y animal que se consumen.

OBS

El término "alimenticias" o "alimentarias" se puede usar -según el contexto-, en lugar de "de los alimentos" y "lípidos" en lugar de "materias grasas".

Save record 4

Record 5 2009-09-10

English

Subject field(s)
  • Chemical Elements and Compounds
Universal entry(ies)

French

Domaine(s)
  • Éléments et composés chimiques
Entrée(s) universelle(s)
Key term(s)
  • huile glycéridique et corps gras

Spanish

Save record 5

Record 6 2005-09-22

English

Subject field(s)
  • Fatty Substances (Food)
  • Types of Trade Goods
OBS

Classification of commodities ... Animal oils and fats obtained from other animal species and oils and fats recoverred from guts, feet, sweepings, hide trimmings, etc...

French

Domaine(s)
  • Corps gras (Ind. de l'aliment.)
  • Types d'objets de commerce
OBS

Classification des produits manufacturés.

Spanish

Save record 6

Record 7 2005-01-21

English

Subject field(s)
  • Titles of Reports
  • Statistical Surveys
OBS

A survey of Statistics Canada, number 2121.

French

Domaine(s)
  • Titres de rapports
  • Sondages et enquêtes (Statistique)
OBS

Une enquête de Statistique Canada, numéro 2121.

Spanish

Save record 7

Record 8 2003-10-01

English

Subject field(s)
  • International Bodies and Committees
  • Committees and Boards (Admin.)
  • Fatty Substances (Food)
OBS

Codex Alimentarius Commission, Session 1993, 27 Sept.- 1 Oct, London

OBS

Codex Alimentarius Commission, FAO (Food and Agriculture Organization of the United Nations)/WHO (World Health Organization) Food Standards.

Key term(s)
  • Committee on Fats and Oils

French

Domaine(s)
  • Organismes et comités internationaux
  • Comités et commissions (Admin.)
  • Corps gras (Ind. de l'aliment.)
OBS

Commission du Codex Alimentarius, Normes alimentaires (FAO (Organisation des Nations Unies pour l'alimentation et l'agriculture)/OMS (Organisation mondiale de la Santé).

Key term(s)
  • Comité sur les graisses et les huiles

Spanish

Save record 8

Record 9 2002-11-21

English

Subject field(s)
  • Perfume and Cosmetics Industry
CONT

Maceration consists in the extraction of the flowers by immersion in liquid fats or oils at a temperature of about 60° to 70°C.

CONT

Extraction with hot fat (Maceration) ... The flowers are extracted by immersion in hot fat. In other words, the same batch of hot fat is systematically treated with several batches of fresh flowers until the fat becomes quite saturated with flower perfume. The exhausted flowers are removed and the fragrant fat, called Pomade d'Orange, Pomade de Rose, etc., is sold as such, or the pomade may be treated further by washing it with strong alcohol....

French

Domaine(s)
  • Parfumerie
CONT

L'extraction par dissolution au moyen de graisse fondue (graisse de porc) se pratique sur les fleurs dans lesquelles le parfum cesse de s'élaborer dès la cueillette. Ce procédé est dit «macération»; [...] les essences sont séparées de la graisse par dissolution dans l'alcool. Pour avoir l'essence pure, on évapore l'alcool.

Spanish

Campo(s) temático(s)
  • Industria del perfume y cosméticos
Save record 9

Record 10 2001-04-04

English

Subject field(s)
  • Military Training
  • Police
DEF

A simulator used to teach target identification and firing skills as well as appropriate reaction and control.

French

Domaine(s)
  • Instruction du personnel militaire
  • Police
DEF

Simulateur employé pour enseigner l'identification des objectifs, la compétence au tir ainsi que la réaction et le contrôle appropriés en l'occurrence.

OBS

système de formation au tir : terme et définition uniformisés par le Comité de terminologie française du Conseil de doctrine et de tactique de l'Armée de terre.

Spanish

Save record 10

Record 11 1999-10-26

English

Subject field(s)
  • Food Industries
  • Fatty Substances (Food)
  • Chemistry
DEF

Substances which are insoluble in water but soluble in organic solvents such as ether, chloroform and benzene.

French

Domaine(s)
  • Industrie de l'alimentation
  • Corps gras (Ind. de l'aliment.)
  • Chimie
DEF

Substance contenant un ou plusieurs lipides : huiles, graisses, beurre, etc.

Spanish

Campo(s) temático(s)
  • Industria alimentaria
  • Substancias grasas (Industria alimentaria)
  • Química
Save record 11

Record 12 1997-11-11

English

Subject field(s)
  • International Bodies and Committees
  • Committees and Boards (Admin.)
  • Fatty Substances (Food)
  • Fruits and Vegetables (Types and Processing - Food Ind.)

French

Domaine(s)
  • Organismes et comités internationaux
  • Comités et commissions (Admin.)
  • Corps gras (Ind. de l'aliment.)
  • Fruits et légumes (Types et traitement - Alimentation)

Spanish

Campo(s) temático(s)
  • Organismos y comités internacionales
  • Comités y juntas (Admón.)
  • Substancias grasas (Industria alimentaria)
  • Frutas y verduras (Tipos y procesamiento - Ind. alimentaria)
Save record 12

Record 13 1997-11-11

English

Subject field(s)
  • International Bodies and Committees
  • Oilseed Crops
  • Fatty Substances (Food)
OBS

FAO [Food and Agriculture Organization of the United Nations]

French

Domaine(s)
  • Organismes et comités internationaux
  • Culture des plantes oléagineuses
  • Corps gras (Ind. de l'aliment.)

Spanish

Campo(s) temático(s)
  • Organismos y comités internacionales
  • Cultivo de oleaginosas
  • Substancias grasas (Industria alimentaria)
Save record 13

Record 14 1997-11-11

English

Subject field(s)
  • Meetings
  • Food Industries
  • Fatty Substances (Food)
OBS

Proposed Programme Budget for the Biennium 1986 - 1987; UNIDO [United Nations Industrial Development Programme].

Key term(s)
  • Consultation on the Food Processing Industry with Special Emphasis on Vegetable Oils and Fats

French

Domaine(s)
  • Réunions
  • Industrie de l'alimentation
  • Corps gras (Ind. de l'aliment.)

Spanish

Campo(s) temático(s)
  • Reuniones
  • Industria alimentaria
  • Substancias grasas (Industria alimentaria)
Save record 14

Record 15 1997-04-04

English

Subject field(s)
  • Organizations, Administrative Units and Committees
  • Fatty Substances (Food)
OBS

National Research Council of Canada.

Key term(s)
  • CCFO

French

Domaine(s)
  • Organismes, unités administratives et comités
  • Corps gras (Ind. de l'aliment.)
OBS

Conseil national de recherches du Canada.

Spanish

Save record 15

Record 16 1996-06-22

English

Subject field(s)
  • Organizations, Administrative Units and Committees
  • Committees and Boards (Admin.)
  • Fatty Substances (Food)
Key term(s)
  • Fats and Oils Associate Committee

French

Domaine(s)
  • Organismes, unités administratives et comités
  • Comités et commissions (Admin.)
  • Corps gras (Ind. de l'aliment.)

Spanish

Save record 16

Record 17 1996-06-02

English

Subject field(s)
  • Federal Government Bodies and Committees (Canadian)
  • Foreign Trade
  • Oilseed Crops
  • Fatty Substances (Food)

French

Domaine(s)
  • Organismes et comités fédéraux (Gouvernement canadien)
  • Commerce extérieur
  • Culture des plantes oléagineuses
  • Corps gras (Ind. de l'aliment.)

Spanish

Save record 17

Record 18 1996-03-13

English

Subject field(s)
  • International Bodies and Committees
OBS

London, England

French

Domaine(s)
  • Organismes et comités internationaux
Key term(s)
  • Fédération des associations d'huiles, graines et graisses

Spanish

Save record 18

Record 19 1994-03-14

English

Subject field(s)
  • Organizations, Administrative Units and Committees

French

Domaine(s)
  • Organismes, unités administratives et comités

Spanish

Save record 19

Record 20 1993-06-09

English

Subject field(s)
  • International Bodies and Committees
  • Trade

French

Domaine(s)
  • Organismes et comités internationaux
  • Commerce

Spanish

Save record 20

Record 21 1992-10-01

English

Subject field(s)
  • Titles of Documents and Works
  • Fatty Substances (Food)
OBS

Annual Review.

French

Domaine(s)
  • Titres de documents et d'œuvres
  • Corps gras (Ind. de l'aliment.)
OBS

À noter que « corps gras » dans ce contexte comprend : huiles végétales comestibles, huiles industrielles, huiles marines et graisses animales.

OBS

Revue annuelle.

Spanish

Save record 21

Record 22 1991-11-25

English

Subject field(s)
  • Organizations, Administrative Units and Committees
  • Farm Management and Policy

French

Domaine(s)
  • Organismes, unités administratives et comités
  • Gestion et politique agricole
OBS

de la FAO.

Spanish

Save record 22

Record 23 1991-06-17

English

Subject field(s)
  • Energy Transformation
  • Chemistry
  • Combustion and Fuels (Fireplaces)

French

Domaine(s)
  • Transformation de l'énergie
  • Chimie
  • Combustion et combustibles (Foyers)

Spanish

Save record 23

Record 24 1988-10-04

English

Subject field(s)
  • Titles of Documents and Works
OBS

Statistics Canada publication 32-006.

French

Domaine(s)
  • Titres de documents et d'œuvres
OBS

Publication de Statistique Canada 32-006.

Spanish

Save record 24

Record 25 1988-10-04

English

Subject field(s)
  • Titles of Documents and Works
OBS

Author: Udo Erasmus; 1986.

Key term(s)
  • Complete guide to fats and oils in health and nutrition

French

Domaine(s)
  • Titres de documents et d'œuvres

Spanish

Save record 25

Record 26 1985-11-07

English

Subject field(s)
  • Fatty Substances (Food)

French

Domaine(s)
  • Corps gras (Ind. de l'aliment.)

Spanish

Save record 26

Record 27 1985-08-12

English

Subject field(s)
  • Energy Transformation
  • Chemistry
  • Combustion and Fuels (Fireplaces)

French

Domaine(s)
  • Transformation de l'énergie
  • Chimie
  • Combustion et combustibles (Foyers)

Spanish

Save record 27

Record 28 1975-03-11

English

Subject field(s)
  • Food Industries
  • Biochemistry
CONT

Compared to saturated fats, such as those in butter, beef, and pork, polyunsaturated fats are more subject to oxidation and therefore require more vitamine E.

French

Domaine(s)
  • Industrie de l'alimentation
  • Biochimie
CONT

Les graisses saturées sont des graisses dont tous les acides gras sont saturés.

Spanish

Save record 28

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