Versalbung
English translation: s.u.
| 07:52 Sep 3, 2008 |
| German to English translations [PRO] Tech/Engineering - Food & Drink | |||||||
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|  Selected response from: bambam Local time: 00:56 | ||||||
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| 3 | s.u. |
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| 3 -1 | melt in the mouth effect |
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Answers
2 hrs confidence: 
s.u. Explanation: in einer Patentübersetzung habe ich "buttering" gefunden, in der GB1029367A (US3285582A) korrespondierend zur DE1182036B wird der Begriff "versalben" mit "emulsifying" übersetzt. In der GB1160720A korrespondierend zur DE1256047B wird "texturing" verwendet. Und dann hast Du noch die o.g. Alternative mit "unguent consistency". Die genauen stellen findet man in den doch recht übersichtlichen Schriften ohne Probleme. |
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52 mins confidence: peer agreement (net): -1
peer agreement (net): -1melt in the mouth effect Explanation: I'm no expert, and this is not a *correct* answer... but in case there is no exact English term for Versalbung (=innige Verbindung von Zucker und Fett) you could either use the general *conching* or say *melt in the mouth effect* (which is a result of the Versalbung), as in the text below: It is now that the process of conching can begin. The conche is a container filled with metal beads, used to grind the liquid mixture into a smooth paste. The most expensive chocolates are conched for up to 72 hours, the cheapest for just four. The beads of the conche break up the sugar and cocoa particles so they become undetectable - the *melt in the mouth* effect. http://www.ecozine.co.uk/Chocolate.htm Cf. also the following patent for a chocolate machine (German & English) which uses *versalben* in German and *mixing* or *conching* in English: http://www.freepatentsonline.com/EP0879562.html -------------------------------------------------- Note added at 7 hrs (2008-09-03 15:22:04 GMT) -------------------------------------------------- Hm, nach den Einwänden von bambam könnte man mutig sein und ad hoc *unguentation* sagen (obwohl für *unguent* offiziell keinerlei Nominalformen existieren, laut OED). Für *unguentation (process)* gibt es einen einschlägigen Beleg, der allerdings in Anführungszeichen gesetzt ist und daher nicht als Fachterminus gelten kann: www.wikipatents.com/gb/2066642.html Ansonsten ist vielleicht das folgende Buch von Interesse (The Science of Chocolate). Dort wird die Versalbung im Zuge der Konchierung so beschrieben (aber wieder ohne engl. Fachterminus): The second [aspect of the conching process] is to turn the chocolate from a powder, flaky or thick dry paste into a free flowing liquid that can be used to make the final products. This involves coating the surfaces of the solid particles with fat, so that they can slide past one another. http://books.google.com/books?id=miv82VGPL9cC&pg=PA57&lpg=PA... |
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