Ingrédients Alimentaires - Substances et Additifs Alimentaires

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

additif alimentaire

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

papier de riz

a substance that is added to food, cosmetics, or other products to prevent or slow down their spoilage or deterioration

agent de conservation

ink that is safe for consumption and used for printing on food items, such as cakes, cookies, and candies, for decorative purposes

encre comestible

a substance added to food to change or enhance its color

colorant alimentaire

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

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

a substance used to add sweetness to food or beverages

édulcorant

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

stabilisateur

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

l'agent gélifiant

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

gélose

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

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

agent d'enrobage

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

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

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

émulsifiant

a substance used to maintain the color of food products

agent 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 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

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 antimousse

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

anti-agglomérant

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

Régulateur d'acidité

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

acidulant

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

vase rose

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

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

levure chimique