‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components.

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2008-12-15]

Les «sels de fonte» sont des substances qui dispersent les protéines contenues dans le fromage, entraînant ainsi une répartition homogène des matières grasses et des autres composants.

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2008-12-15]

https://eur-lex.europa.eu/lega (...) [HTML] [2008-12-15]

‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2007-12-31]

Butter does not contain added emulsifiers, but may contain sodium chloride, food colours, neutralising salts and cultures of harmless lactic-acid-producing bacteria;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2011-12-31]

Le beurre n’est pas additionné d’émulsifiants mais peut contenir du chlorure de sodium, des colorants alimentaires, des sels de neutralisation et des cultures de bactéries lactiques inoffensives;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2011-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2011-12-31]

12". emulsifying salts' are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-07-09]

12. Les "sels de fonte" sont des substances qui dispersent les protéines contenues dans le fromage, entraînant ainsi une répartition homogène des matières grasses et des autres composants.

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-07-09]

http://www.europarl.europa.eu/ (...) [HTML] [2007-07-09]

For more results, go to https://pro.wordscope.com to translate your documents with Wordscope Pro!

12". emulsifying salts' are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-07-09]

http://www.europarl.europa.eu/ (...) [HTML] [2007-07-09]

12'. emulsifying salts' are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2005-12-31]

12. Les «sels de fonte» sont des substances qui dispersent les protéines contenues dans le fromage, entraînant ainsi une répartition homogène des matières grasses et des autres composants.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2005-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2005-12-31]

Butter does not contain added emulsifiers, but may contain sodium chloride, food colours, neutralising salts and cultures of harmless lactic-acid-producing bacteria;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2006-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2006-12-31]

(j) 'emulsifying salts` are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1994-12-31]

j) «sels de fonte», les substances qui dispersent les protéines contenues dans le fromage, entraînant ainsi une répartition homogène des matières grasses et des autres composants;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1994-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [1994-12-31]

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'emulsifying salt' ->

Date index: 2021-03-14