TERMIUM Plus^®

Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 DEF

A soft fat that produces a crisp flaky effect in baked products, such as pastry.  2, fiche 1, Anglais, - shortening

Record number: 1, Textual support number: 1 OBS

Shortening is often made of hydrogenated vegetable oils and is sometimes combined with lard.  3, fiche 1, Anglais, - shortening

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 DEF

Corps gras de la consistance de la margarine, de couleur blanchâtre, à base d'une ou de plusieurs huiles végétales, auxquelles on ajoute parfois des graisses animales.  2, fiche 1, Français, - shortening

Record number: 1, Textual support number: 1 OBS

Le shortening est surtout utilisé en pâtisserie, pour la confection de la pâte.  2, fiche 1, Français, - shortening

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 CONT

Hydrogen Release Compound (HRC) is a lactic acid ester that is manufactured by Regenesis. When delivered to the subsurface, lactic acid, which has been shown to be an effective electron donor, is released continuously into groundwater. Because this material can be injected directly into the subsurface it can be used to deliver nutrients passively and enhance active biodegradation of chlorinated volatile organic compounds (cVOCs).  3, fiche 2, Anglais, - lactic%20acid%20ester

Record number: 2, Textual support number: 2 CONT

Lactic acid ester is made from edible, fully hydrogenated vegetable fat. It improves foam stiffness in vegetable whipping creams and topping powder. Prevents bloom in chocolate and chocolate compound. Improves cake volume and provides uniform crumb structure in cake margarine and high ratio shortening.  4, fiche 2, Anglais, - lactic%20acid%20ester

Fiche 2,  Justifications,  Français

Fiche 2,  Justifications,  Espagnol