Homogenizing or emulsifying A07LJ Core term * Facets **

Treatment of a fluid containing both water and fat, passed through a homogeniser, with or without addition of emulsifier, in order to get very fine stable droplets of fat, no more collapsing into a separate phase, or doing so in a very long time scale

Core term (Level of detail)

A standard food term, suitable as a base term in a FoodEx2 code. ↩

Facets (Type of Term)

Not a food, but a category of characteristics you can add to a food term — for example how it was processed, how it was packaged, or what it was made from. ↩

Implicit facet descriptors *

No implicit facet descriptors.

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Homogenizing or emulsifying".

Homogenizing or emulsifying has no narrower terms in [F28] Process.

Sibling terms

Other terms sharing the same "Physico-chemical modification" parent term.

Record metadata

Status
APPROVED
Version
3.0
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
16 Mar 2015, 23:19