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Ingrédients Alimentaires - Substances et Additifs Alimentaires
Ici, vous apprendrez quelques mots anglais liés aux substances alimentaires et aux additifs tels que « gélatine », « bicarbonate de soude » et « acidulant ».
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a substance added to food to improve its taste, texture, or appearance
additif alimentaire, agent de finition alimentaire
a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls
papier de riz, papier à rouler
a substance that is added to food, cosmetics, or other products to prevent or slow down their spoilage or deterioration
conservateur, préservatif
ink that is safe for consumption and used for printing on food items, such as cakes, cookies, and candies, for decorative purposes
encre comestible, encre alimentaire
a substance added to food to change or enhance its color
colorant alimentaire, teinture alimentaire
a thin sheet of gold used for decoration or gilding
feuille d'or, dorure
flavoring agents that are chemically synthesized and used to mimic natural flavors in food and beverages
arôme artificiel, saveur artificielle
an ingredient or substance used to increase the viscosity or thickness of a liquid or sauce in food preparation, such as cornstarch, flour, or gelatin
agent épaississant, agent de liaison
a substance used to add sweetness to food or beverages
édulcorant, sucrant
a substance that helps maintain the consistency, texture, and structure of a product
stabilisateur, agent de stabilisation
an ingredient used to create gels, such as agar agar, pectin, or gelatin
agent gélifiant, gélifiant
a gelatinous substance derived from seaweed and used as a gelling agent in various food
agar, agar-agar
a natural substance found in fruits that is used as a thickening agent in food preparation
pectine, pectin
a substance that helps retain moisture and prevents drying in various products
humectant, agent hydratant
a substance used to provide a glossy or shiny appearance to food, such as beeswax, shellac, or vegetable oil
agent de glaçage, agent de finition
a substance used to improve the processing, handling, or performance characteristics of flour, such as ascorbic acid, enzymes, or malted barley flour
agent de traitement de la farine, additif pour la farine
something that is added to food to give it a better or more flavor
exhausteur de goût
a substance or combination of substances used to enhance or impart a specific taste to food or beverages
arôme, condiment
a substance that helps mix and stabilize immiscible liquids, such as oil and water, to create a uniform and stable emulsion
émulsifiant, émulsifieur
a substance used to maintain the color of food products
agent de conservation des couleurs, agents de rétention de couleur
a substance used in food production to add essential vitamins, minerals, or other nutrients to improve the nutritional content of the food product
agent de renforcement, agent fortifiant
a substance added to food to increase its volume or bulk, often used as a filler or to improve the texture and mouthfeel of the food product
agent de charge, agent de volume
a substance, such as vitamin E, that helps clean the body of harmful substances
antioxydant
a substance used to reduce or prevent foaming in food and beverage production processes
agent antirouille, agent de défoamage
a substance added to food or beverages to prevent clumping or caking of powdered or granulated materials
agent anti-agglomérant, additif anti-agglomérant
a food additive that is used to adjust and control the acidity or pH level of food or beverages
régulateur d'acidité, ajusteur d'acidité
a food additive that adds acidity to food or beverages, typically for flavor enhancement or preservation purposes
acidifiant, acidulé
a protein-based substance derived from collagen that forms a gel-like texture when dissolved in water
gélatine, gel
a meat product made from mechanically processed beef trimmings treated with antimicrobial agents
sciure de viande, gelée de viande
a natural, white substance, obtained from mines and also found in seawater that is added to the food to make it taste better or to preserve it
sel
a chemical compound commonly used in baking as a leavening agent to help dough and batters rise
bicarbonate de soude, soude alimentaire
a white powder that is used in baking products in order to make them rise and light
levure chimique
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