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Yes... but not quite!
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!
Je lis: "Un composé alimentaire... dont la phase liquide de l'émulsion [huile dans (l')eau] [de l'huile dans l'eau] [n'est pas mousseuse] [ne crée/n'est pas une mousse]."
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).
Explanation: Pour une composition alimentaire, mousseuse semble mieux. Pour un autre cas, expansée.
La phase aqueuse de l\'émulsion huile dans l\'eau n\'est pas mousseuse
Abigael France Local time: 11:21 Works in field Native speaker of: French
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