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Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 DEF

The harder part which remains after the extraction of the oleo-oil or tallow oil.  7, fiche 1, Anglais, - oleostearin

Record number: 1, Textual support number: 1 CONT

Tallow is a solid at ordinary temperatures with a melting point of 43-54 °C (109-129 °F). A choice of edible tallow, rendered with water at temperatures averaging 68 °C (155 °F), yields what is called "oleo stock" or, in France, "premier jus." Upon being melted, chilled, and pressed in a filter cloth, it yields oleo oil (a liquid of melting point 31 °C, widely used in early margarines and oil lamps) and oleostearine (a solid of melting point 50-54 °C, widely considered a by-product of the manufacture of oleo oil).  8, fiche 1, Anglais, - oleostearin

Record number: 1, Textual support number: 2 CONT

Edible [beef] by-products.... Fats yield oleo stock and oleo oil for margarine and shortening. Oleo stearine is used in making chewing gum and certain candies.  9, fiche 1, Anglais, - oleostearin

Record number: 1, Textual support number: 3 CONT

Lard stearine, oleo-stearine, lard oil, oleomargarine not emulsified or mixed or prepared in any way.  10, fiche 1, Anglais, - oleostearin

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 CONT

Cette classe couvre la fabrication d'huiles et de graisses végétales et animales, sauf la fonte et le raffinage du saindoux et autres graisses animales comestibles. [...] Production de tourteaux et d'agglomérés et d'autres résidus solides de la production d'huile, par exemple l'oléostéarine.  3, fiche 1, Français, - ol%C3%A9ost%C3%A9arine

Fiche 1,  Justifications,  Espagnol

Record number: 1, Textual support number: 1 CONT

Art 547 - (Res 2012, 19.10.84). Se entiende por oleoestearina bovina u ovina, según corresponda, el producto remanente de la separación de la oleomargarina bovina u ovina definida en el Art 545.  1, fiche 1, Espagnol, - oleoesterina

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 CONT

It was the French Emperor, Napoleon III, who first seemed to appreciate the disastrous position that would be the result of a fat shortage and so, in 1867, he commissioned Mége-Mouriés, a French chemist, to "investigate how far it was possible to produce a cheap butter for the Army, Navy and needy classes of the population which would be cheaper and of better keeping quality than the usual butter"... Mége-Mouriés began to experiment... and in 1869 he commenced making his new product in a small factory near Paris. He had noticed that his "near-butter" had a pearly appearance and so he called it margarine from the Greek word "margaron" which means a pearl.  2, fiche 2, Anglais, - near%20butter

Record number: 2, Textual support number: 1 OBS

near butter: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, fiche 2, Anglais, - near%20butter

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 OBS

succédané de beurre : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, fiche 2, Français, - succ%C3%A9dan%C3%A9%20de%20beurre

Fiche 2,  Justifications,  Espagnol

Record number: 2, Textual support number: 1 CONT

Margarina [...] su descubrimiento fue el resultado de un concurso organizado por Napoleón III en 1869 con el fin de obtener un sucedáneo para la mantequilla.  1, fiche 2, Espagnol, - suced%C3%A1neo%20de%20mantequilla

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 DEF

tallow oil: An animal oil obtained by pressing tallow and used chiefly as a lubricant especially when mixed with minerals oils.  4, fiche 3, Anglais, - tallow%20oil

Record number: 3, Textual support number: 1 OBS

tallow: The fat or adipose tissue of an animal ...; suet.  2, fiche 3, Anglais, - tallow%20oil

Record number: 3, Textual support number: 2 OBS

Source WEBIN gives to the term "oleo oil" a slightly different definition, as follows :"a yellow oil of buttery consistency expressed usually from edible tallow and used in making margarine and soap and in lubrication". Since it seems to possess a more general sense than "tallow oil", a translation solution could be to use the generic French equivalent "huile grasse".  5, fiche 3, Anglais, - tallow%20oil

Record number: 3, Textual support number: 3 OBS

"Oleo oil" is also a term used as a synonym for "oleomargarine" in the United States. See this other record in Termium.  5, fiche 3, Anglais, - tallow%20oil

Fiche 3,  Justifications,  Français

Record number: 3, Textual support number: 1 DEF

Huile animale, non siccative, extraite des ovins et des bovins, utilisée en mélange avec des huiles minérales pour le graissage des cylindres de machines à vapeur.  2, fiche 3, Français, - huile%20de%20suif

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Français

Fiche 4,  Justifications,  Espagnol