LanguaL™ - an international framework for food description - Thesaurus 2014

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The LanguaL 2017™ Thesaurus - Systematic Display

	Updated 2018-06-12

FTC

J0157

Descriptor

PRESERVED BY ULTRA-FILTRATION

Scope note

Used when a product is preserved by the use of ultra-filtration to remove undesirable micro organisms and molecules. Example: beer.

Description


Separation of colloidal or very fine solid materials by filtration through microporous or semipermeable mediums. Membranes have pores in the range 2-20 nm diameter. Some dairy product are ultrafiltrated in order to obtain a higher protein concentration and hereby, a thicker consistency or textture.

A. PRODUCT TYPE

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

H. TREATMENT APPLIED

J. PRESERVATION METHOD

NO PRESERVATION METHOD USED

PRESERVATION METHOD NOT KNOWN

PRESERVED BY ADDING SPICES OR EXTRACTS

PRESERVED BY CHEMICALS

PRESERVED BY CHILLING OR FREEZING

PRESERVED BY CHILLING

PRESERVED BY FREEZING

PRESERVED BY SOUS VIDE

PRESERVED BY FERMENTATION

PRESERVED BY FILTRATION

PRESERVED BY MICRO-FILTRATION

PRESERVED BY ULTRA-FILTRATION

PRESERVED BY HEAT TREATMENT

PRESERVED BY IRRADIATION

INGREDIENT PRESERVED BY IRRADIATION

PRESERVED BY ELECTRON ACCELERATOR RADIATION

PRESERVED BY IONIZING RADIATION

SURFACE PASTEURIZED OR DISINFECTED BY ULTRAVIOLET IRRADIATION

PRESERVED BY OTHER METHOD

PRESERVED BY REDUCING WATER ACTIVITY

PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE

STERILIZED BY ULTRA HIGH PRESSURE

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

FOOD CONTACT SURFACE FROM HUMAN-MADE MATERIAL

FOOD CONTACT SURFACE FROM NATURAL MATERIAL

FOOD CONTACT SURFACE NOT KNOWN

FOOD CONTACT SURFACE, OTHER

NO FOOD CONTACT SURFACE PRESENT

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD

News

New version of the Norwegian Food Compostion table

2026-01-14
The Norwegian Food Composition Table contains 97 new foods and updates for 395 foods. For more information, see Matvaretabellen.

Updated version of NEVO-online

2025-12-04
The new contains information on the composition of more than 2,300 foods. For more information, see NEVO-online.

New Portuguese Food Composition Table (TCA)

2025-12-04
A new version of the Portuguese Food Composition Table (TCA) was released and presented during the 17th PortFIR Annual Meeting, held in Funchal, Madeira (24th September 2025). For more information, see the EuroFIR website.

CEU Food and Society Institute TABULA™ 3.0

2025-12-04
TABULA™ 3.0 provides the most up-to-date picture of the Spanish food market, reporting nutritional composition of more than 10,000 branded food and beverage products. For more information, see information on EuroFIR website.