corps collant

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1982

  Notes :

  Body may be said to be that quality which gives weight and substance to the product and enables it to stand up well.
  
  A "soggy" body is dense and may be somewhat "wet" in appearance. In some market areas this defect is not too objectionable. It is due to a low overrun (especially if the total solids content is high), a high concentration of sugars that lower the freezing point, hand packaging after hardening the ice cream, or excessive concentration of stabilizer. It is frequently confused with defects described as "gummy," "doughy", "sticky", and "gluey". Excessive stabilization or a high total solids content produces a "chewy" or "gummy" body while syrups and certain types of gum (pectin, oatgum, etc.) favor a "pasty", "sticky", or "gluey" body.

  Terme :

  1. sticky body