TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
CREME SOUS PRESSION [3 records]
Record 1 - internal organization data 2008-12-24
Record 1, English
Record 1, Subject field(s)
- Cheese and Dairy Products
Record 1, Main entry term, English
- instant whipped cream
1, record 1, English, instant%20whipped%20cream
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
Pressurized or instant whipping cream: Pressurized cream, sometimes referred to as instant-whip cream is a 20 to 40 percent fat product, sweetened, flavored with vanilla, and packaged with an inert gas under pressure. For this purpose, nitrous oxide has been used successfully. Upon release of the gas-saturated, pressurized cream through a special valve, the cream explodes instantly into a relatively stable, almost frothy product not entirely unlike whipped cream. 2, record 1, English, - instant%20whipped%20cream
Record 1, French
Record 1, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 1, Main entry term, French
- crème fouettée sous pression
1, record 1, French, cr%C3%A8me%20fouett%C3%A9e%20sous%20pression
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
Crème sous pression. [...] Le produit est constitué par de la crème [...] additionnée de saccharose [...] et d’un stabilisateur [...] Le mélange est maintenu sous pression de protoxyde d’azote et l'expulsion est réalisée à l'aide d’une valve à ressort [...] Le gaz s’échappe brutalement à la sortie de celle-ci en provoquant le moussage de la crème. 2, record 1, French, - cr%C3%A8me%20fouett%C3%A9e%20sous%20pression
Record number: 1, Textual support number: 2 OBS
Crème fouettée : [...] émulsion d’air dans une crème à 32-35% de matière grasse. 2, record 1, French, - cr%C3%A8me%20fouett%C3%A9e%20sous%20pression
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Productos lácteos
Record 1, Main entry term, Spanish
- crema batida instantánea
1, record 1, Spanish, crema%20batida%20instant%C3%A1nea
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2004-03-23
Record 2, English
Record 2, Subject field(s)
- Cheese and Dairy Products
Record 2, Main entry term, English
- pressurized cream
1, record 2, English, pressurized%20cream
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record 2, French
Record 2, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 2, Main entry term, French
- crème sous pression
1, record 2, French, cr%C3%A8me%20sous%20pression
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
La crème sous pression et la crème légère sous pression doivent présenter les teneurs en matière grasse [...] Elles doivent être préemballées sur le lieu du traitement thermique d’assainissement dans des récipients clos et étanches contenant au maximum un kilogramme de crème. 1, record 2, French, - cr%C3%A8me%20sous%20pression
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1987-11-19
Record 3, English
Record 3, Subject field(s)
- Food Industries
Record 3, Main entry term, English
- whipper charge 1, record 3, English, whipper%20charge
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 OBS
Refill charge for cream whipper. 1, record 3, English, - whipper%20charge
Record 3, French
Record 3, Domaine(s)
- Industrie de l'alimentation
Record 3, Main entry term, French
- stabilisateur
1, record 3, French, stabilisateur
correct, masculine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 OBS
La crème(conservée) sous pression d’un gaz solvant dans des bombes métalliques est un produit constitué par de la crème à environ 20% de matière grasse additionnée de saccharose(10 à 15%) et d’un stabilisateur qui peut être de l'alginate de sodium(0, 25%). Une addition de 2% de poudre de lait écrémé donne plus de consistance après moussage. Le mélange est maintenu sous pression de protoxyde d’azote et l'expulsion est réalisée à l'aide d’une valve à ressort qui équipe la bombe. Le gaz s’échappe brutalement à la sortie de celle-ci en provoquant le moussage de la crème.(UETEC, 1975, p. 416-417). 1, record 3, French, - stabilisateur
Record 3, Spanish
Record 3, Textual support, Spanish
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