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TENEUR NON REDUITE [1 record]
Record 1 - internal organization data 2010-06-17
Record 1, English
Record 1, Subject field(s)
- Industrial Techniques and Processes
- Fatty Substances (Food)
- Milling and Cereal Industries
Record 1, Main entry term, English
- deodorisation
1, record 1, English, deodorisation
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Vegetable oils have natural tastes and odours which must be removed when the oils are to be used for edible purposes. Because these flavour bodies are relatively more volatile than the triglyceride oils, they can be effectively removed by high-temperature (about 230°C) and high-vacuum treatment - a process known as deodorisation. The process is carried out on refined oils or hydrogenated fats. Besides removal of odoriferous components, the free fatty acid content is reduced and the oil further decolourised by destruction of carotenoid pigments. 2, record 1, English, - deodorisation
Record number: 1, Textual support number: 1 OBS
Term used at the Canadian Grain Commission. 3, record 1, English, - deodorisation
Record 1, French
Record 1, Domaine(s)
- Techniques industrielles
- Corps gras (Ind. de l'aliment.)
- Minoterie et céréales
Record 1, Main entry term, French
- désodorisation
1, record 1, French, d%C3%A9sodorisation
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Les huiles végétales ont des goûts et des odeurs naturelles dont il faut se débarrasser lorsqu'elles doivent servir dans l'alimentation. Étant donné que ces flaveurs sont relativement plus volatiles que les triglycérides, elles peuvent être efficacement éliminées par un traitement thermique(à environ 230°C) sous vide poussé, la désodorisation. Ce procédé est utilisé dans le cas des huiles raffinées ou des corps gras hydrogénés. Non seulement les substances odorantes sont éliminées, mais la teneur en acides gras libres est réduite et la décoloration de l'huile est complétée par destruction des caroténoïdes. 2, record 1, French, - d%C3%A9sodorisation
Record number: 1, Textual support number: 1 OBS
Terme en usage à la Commission canadienne des grains. 3, record 1, French, - d%C3%A9sodorisation
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Procesos y técnicas industriales
- Substancias grasas (Industria alimentaria)
- Molinería y cereales
Record 1, Main entry term, Spanish
- desodoración
1, record 1, Spanish, desodoraci%C3%B3n
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
- desodorización 2, record 1, Spanish, desodorizaci%C3%B3n
correct, feminine noun
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Operación destinada a suprimir el gusto y el olor demasiado fuertes de los aceites comestibles. 3, record 1, Spanish, - desodoraci%C3%B3n
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