Ingrédients Alimentaires - Substances et Additifs Alimentaires

a substance added to food to improve its taste, texture, or appearance

additif alimentaire, additif de nourriture

a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls

papier de riz, feuille de riz

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, colorant pour aliments

a thin sheet of gold used for decoration or gilding

feuille d'or

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, additif épaississant

a substance used to add sweetness to food or beverages

édulcorant, sucre synthétique

a substance that helps maintain the consistency, texture, and structure of a product

stabilisant, agent stabilisateur

an ingredient used to create gels, such as agar agar, pectin, or gelatin

agent gélifiant, agent gélatineux

a gelatinous substance derived from seaweed and used as a gelling agent in various food

agar-agar

a natural substance found in fruits that is used as a thickening agent in food preparation

pectine

a substance that helps retain moisture and prevents drying in various products

humectant, agent humectant

a substance used to provide a glossy or shiny appearance to food, such as beeswax, shellac, or vegetable oil

agent de glaçage, glaçure alimentaire

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, agent améliorant 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, saveur

a substance that helps mix and stabilize immiscible liquids, such as oil and water, to create a uniform and stable emulsion

émulsifiant, agent émulsifiant

a substance used to maintain the color of food products

agent de conservation de la couleur, agent de maintien de la 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 fortifiant, substance fortifiante

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 antidérapant, agent antibuée

a substance added to food or beverages to prevent clumping or caking of powdered or granulated materials

agent anti-agglomérant, agent anti-caking

a food additive that is used to adjust and control the acidity or pH level of food or beverages

régulateur d'acidité, agent régulateur de pH

a food additive that adds acidity to food or beverages, typically for flavor enhancement or preservation purposes

acide, acidifiant

a protein-based substance derived from collagen that forms a gel-like texture when dissolved in water

gélatine

a meat product made from mechanically processed beef trimmings treated with antimicrobial agents

végétalisation de la viande, farce 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, bicarbonate

a white powder that is used in baking products in order to make them rise and light

levure chimique