This question was closed without grading. Reason: No acceptable answer
Sep 10, 2019 12:56
4 yrs ago
1 viewer *
English term
is not foamed
English to French
Tech/Engineering
Food & Drink
produit alimentaire avec une émulsion
A food composition according to any one of claims 1 to 5 wherein the aqueous phase of the lipid-in-water emulsion is not foamed.
Proposed translations
(French)
| 4 | n'est pas expansée |
Marcombes (X)
|
| 3 +1 | ne pas faire mousser |
Cyril Tollari
|
| 4 | N'est pas mousseuse |
Abigael
|
Proposed translations
56 mins
n'est pas expansée
Peut-être une forme un peu soutenue s'il s'agit d'un brevet
+1
54 mins
Cyril Tollari
France
France
Native in French
France
Reliable & Experienced Engineer, EN>FR
Native in: French 
Works in: English to French, French to English
ne pas faire mousser
the aqueous phase of the lipid-in-water emulsion is not foamed.
on ne fait pas mousser la phase aqueuse de l'émulsion de type lipides-dans-eau
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Note added at 56 mins (2019-09-10 13:53:22 GMT)
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On peut utiliser un gaz pour faire expanser l'émulsion
https://patents.google.com/patent/EP3145590A1/fr
on ne fait pas mousser la phase aqueuse de l'émulsion de type lipides-dans-eau
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Note added at 56 mins (2019-09-10 13:53:22 GMT)
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On peut utiliser un gaz pour faire expanser l'émulsion
https://patents.google.com/patent/EP3145590A1/fr
57 mins
N'est pas mousseuse
Pour une composition alimentaire, mousseuse semble mieux. Pour un autre cas, expansée.
Example sentence:
La phase aqueuse de l\'émulsion huile dans l\'eau n\'est pas mousseuse
Peer comment(s):
| disagree |
Tony M
: It doesnt describe its state, but rather the action that is not performed; one way of creating an emolsuion is to 'foam' the liquid, in order for the oil particles to better diseprse, cf. making mayonnaise.
17 hrs
|
| agree |
Germaine
: mousseuse: qui produit de la mousse; qui a l'aspect d'une mousse (ex.: chantilly). On pourrait aussi employer "moussée", mais ça ne me semble pas très usité.
1 day 14 hrs
|
Discussion
What you are translating is in effect '...is not foamy'; what we have here is a description of the PROCESS, and 'foamed' is first and foremost a verb — 'to foam the liquid'. So it needs to be interpreted not as 'is not foamy', but rather 'has not been foamed' — the difference is important, since foaming is one way of helping to create the emulsion, and this seems to be describing a process where that technique is specifically NOT used. I don't imagine we can use the verb 'mousser' here in FR? Or can we...? Oh yes, I see from your peer comment below, we could say 'moussé' — and rest assured, 'foamed' used like this isn't all that common in EN either!
Émulsion : dispersion homogène d'un liquide en gouttelettes minuscules/microscopiques dans un autre liquide non miscible (ex.: vinaigrette). Ici, sans injection d'air, ce qui autrement donnerait une mousse (ex.: chantilly).