{"id":8828,"date":"2024-08-15T07:51:18","date_gmt":"2024-08-15T07:51:18","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8828"},"modified":"2024-08-15T07:51:18","modified_gmt":"2024-08-15T07:51:18","slug":"creams","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/cremer\/","title":{"rendered":"Hvilke typer cremer findes der?"},"content":{"rendered":"

 <\/p>\n

Tynd creme, creme og vandfri creme<\/strong><\/p>\n

I henhold til \"GB 19646-2010 Food Safety National Standards Thin cream, cream and anhydrous cream\":
\n1. Tynd fl\u00f8decreme:<\/strong>
\nM\u00e6lk som r\u00e5materiale, adskilt fra de fedtholdige dele, med eller uden tils\u00e6tning af andre r\u00e5materialer, f\u00f8devaretils\u00e6tningsstoffer og n\u00e6ringsstofforst\u00e6rkere, forarbejdet fedtindhold p\u00e5 10,0% -80% af produktet.<\/p>\n

2. Fl\u00f8de (sm\u00f8r) sm\u00f8r:<\/strong>
\nM\u00e6lk og (eller) tynd fl\u00f8de (fermenteret eller ufermenteret) som r\u00e5materialer, med eller uden tils\u00e6tning af andre r\u00e5materialer, f\u00f8devaretils\u00e6tningsstoffer og n\u00e6ringsstofforst\u00e6rkere, forarbejdet fedtindhold p\u00e5 mindst 80% af produktet.<\/p>\n

3 vandfri fl\u00f8de (vandfrit sm\u00f8r) vandfrit m\u00e6lkefedt:<\/strong>
\nM\u00e6lk og (eller) fl\u00f8de eller tynd fl\u00f8de (fermenteret eller ufermenteret) som r\u00e5varer, med eller uden tils\u00e6tning af f\u00f8devaretils\u00e6tningsstoffer og n\u00e6ringsstofforst\u00e6rkere, forarbejdet fedtindhold p\u00e5 mindst 99,8% af produktet.<\/p>\n

4. Fysiske og kemiske indekser for tynd creme, creme, vandfri creme:<\/strong>\"\"<\/p>\n

5. Gennem standarden kan vi finde ud af det:<\/strong>
\n5.1 Tynd fl\u00f8de, fl\u00f8de, vandfri fl\u00f8de vigtigste r\u00e5materiale er animalsk m\u00e6lk
\n5.2 Forskellen mellem tynd fl\u00f8de, fl\u00f8de og vandfri fl\u00f8de er: brugen af forskellige r\u00e5materialer, forskelligt fedtindhold
\n5.3 Fl\u00f8de = sm\u00f8r, vandfri fl\u00f8de = vandfri sm\u00f8r<\/p>\n

Gr\u00f8ntsagscreme<\/strong><\/p>\n

I henhold til bestemmelserne i \"SB\/T 10419-2017 Vegetabilsk fl\u00f8de\":<\/p>\n

1. vegetabilsk fedtcreme:<\/strong>
\nProdukter fremstillet af vand, sukker, spiselig vegetabilsk olie, spiselig h\u00e6rdet olie, mejeriprodukter (f.eks. fl\u00f8de, m\u00e6lkepulver) og flere af dem som hovedr\u00e5varer, med eller uden tils\u00e6tning af andre hj\u00e6lpematerialer og f\u00f8devaretils\u00e6tningsstoffer, gennem processen med batching, emulgering, sterilisering, homogenisering, afk\u00f8ling, p\u00e5fyldning og s\u00e5 videre.<\/p>\n

2. Produktklassificering:<\/strong>
\n2.1 Vegetabilsk fedt type:<\/strong> produkter, hvor alle fedtstoffer og olier, der anvendes i produktets ingredienser, er vegetabilske fedtstoffer og olier.
\n2.1.1 Hydrogeneret: brugen af spiselig hydrogeneret olie i produktingredienser fremstillet af vegetabilske fedtprodukter
\n2.1.2 Ikke-hydreret: Vegetabilske fedtprodukter fremstillet af ikke-h\u00e6rdede spiselige vegetabilske olier, der anvendes i produktingredienser.<\/p>\n

2.2 Type m\u00e6lkefedt:<\/strong> Produkter med indhold af m\u00e6lkefedt tilsat de fedtstoffer og olier, der bruges i produktets ingredienser.
\n2.2.1 Hydrogeneret: produkter fremstillet af hydrogenerede spiseolier med et indhold af m\u00e6lkefedt i produktingredienserne.
\n2.2.2 Ikke-hydreret: Produkter, der indeholder m\u00e6lkefedt, og hvor der er anvendt ikke-h\u00e6rdede spiselige vegetabilske olier i ingredienserne.<\/p>\n

2.3 Andre typer:<\/strong> i produktionen af produkter ved hj\u00e6lp af andre r\u00e5- og hj\u00e6lpematerialer (eller proces) fremstillet af produkter<\/p>\n

3 Fysiske og kemiske indikatorer:<\/strong><\/p>\n

\"\"<\/p>\n

4 Det kan findes gennem kriterierne:<\/strong>
\n4.1 Cremer kan kategoriseres efter de anvendte r\u00e5varer: vegetabilske fedtstoffer, m\u00e6lkefedtstoffer og andre.
\n4.2 Spiselige h\u00e6rdede olier er en vigtig ingrediens i nogle af de vegetabilske cremer, og der findes ogs\u00e5 vegetabilske cremer uden spiselige h\u00e6rdede olier.
\n4.3 Sammenlignet med tynd fl\u00f8de kan sm\u00f8r og vandfri fl\u00f8de have et h\u00f8jt vandindhold og et lavt fedtindhold.<\/p>\n

Margarine<\/strong><\/p>\n

1. I henhold til \"LS\/T 3217-1987 margarine (margarine)\":<\/strong>
\nDefinition: Margarine er raffineret spiselig olie tilsat vand og andre hj\u00e6lpestoffer, emulgeret ved skarp kold \u00e6ltning og syntetiseret til formbare produkter med samme egenskaber som naturligt sm\u00f8r.<\/p>\n

2. I henhold til bestemmelserne i \"NY 479-2002 Margarine\":<\/strong>
\nKlassificering: margarine kan i henhold til brugen opdeles i m\u00e5ltid og f\u00f8devareforarbejdning med to slags
\n2.1 M\u00e5ltidsmargarine:<\/strong>
\nMargarine smurt p\u00e5 br\u00f8d under m\u00e5ltider til direkte indtagelse eller til madlavning.
\n2.2 Margarine til f\u00f8devareforarbejdning:<\/strong>
\nMargarine bruges p\u00e5 fabrikker til forarbejdning af br\u00f8d, snacks, is og andre produkter.<\/p>\n

3. Fysiske og kemiske indekser for margarine:<\/strong><\/p>\n

\"\"<\/p>\n

4. Dette kan ses gennem kriterierne:<\/strong>
\n4.1 Margarine er kendetegnet ved et meget h\u00f8jt fedtindhold og et lavt vandindhold.
\n4.2 Hovedingredienserne i margarine er raffineret madolie og vand, og produktet m\u00e5 ikke indeholde m\u00e6lkeprodukter.
\n4.3 Margarine = margarine<\/p>","protected":false},"excerpt":{"rendered":"

  Thin cream, cream and anhydrous cream According to \u201cGB 19646-2010 Food Safety National Standards Thin cream, cream and anhydrous cream\u201d: 1. Thin cream cream: Milk as raw material, separated from the fat-containing parts, with or without the addition of other raw materials, food additives and nutrient enhancers, processed fat content of 10.0% -80% of […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the types of creams? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/cremer\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the types of creams? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"  Thin cream, cream and anhydrous cream According to \u201cGB 19646-2010 Food Safety National Standards Thin cream, cream and anhydrous cream\u201d: 1. 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