{"id":9440,"date":"2024-08-24T14:01:19","date_gmt":"2024-08-24T14:01:19","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9440"},"modified":"2024-08-24T14:01:19","modified_gmt":"2024-08-24T14:01:19","slug":"food-stabilizers","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/de\/food-stabilizers\/","title":{"rendered":"Wie hoch sind der Gehalt an Zusatzstoffen und die Eigenschaften von Lebensmittelstabilisatoren?"},"content":{"rendered":"<p>Stabilisatoren, auch Stabilisatoren genannt, sind hydrophil und k\u00f6nnen die Viskosit\u00e4t von Fl\u00fcssigkeiten und die Expansionsrate von Milchkaltgetr\u00e4nken verbessern, die Bildung gro\u00dfer Eiskristalle verhindern, das Gef\u00fchl der Rauheit verringern, einen starken Widerstand gegen den Schmelzeffekt von Milchkaltgetr\u00e4nken haben, so dass die Produkte nicht leicht schmelzen und rekristallisieren, und eine Rolle bei der Verbesserung des Organisationszustands in der Produktion spielen k\u00f6nnen.<\/p>\n<p>Merkmale und Verwendungsmengenbezug der Tabelle:<\/p>\n<p>Menge und Eigenschaften des Stabilisatorzusatzes<br \/>\n<strong>Name Kategorie Quelle Merkmale Referenzdosis \/ %<\/strong><br \/>\nGelatine-Protein<\/p>\n<p>Rinder- und Schweineknochen, Haut<\/p>\n<p>W\u00e4rmeumkehrbares Gel,<\/p>\n<p>Kann bei niedriger Temperatur geschmolzen werden<\/p>\n<p>0.5<br \/>\nCMC Modifizierte Zellulose<\/p>\n<p>Pflanzliche Fasern<\/p>\n<p>Verdickend, stabilisierend<\/p>\n<p>0.2<\/p>\n<p>Natriumalginat<\/p>\n<p>Organisches Polymer<\/p>\n<p>Kelp, Seegras<\/p>\n<p>W\u00e4rmeumkehrbares Gel<\/p>\n<p>Verdickende, stabilisierende Wirkung<\/p>\n<p>0.25<br \/>\nCarrageenan<br \/>\nPolysaccharid<\/p>\n<p>Rotes Seegras<\/p>\n<p>Hei\u00dfes Wendegummi<\/p>\n<p>Stabilisierung<\/p>\n<p>0.08<br \/>\nJohannisbrotkernmehl-Polysaccharid<\/p>\n<p>Johannisbrot<\/p>\n<p>Verdickung<\/p>\n<p>Interaktion mit Milchproteinen<\/p>\n<p>0.25<br \/>\nGuarkernmehl-Polysaccharid<\/p>\n<p>Guar<\/p>\n<p>Verdickung<\/p>\n<p>0.25<br \/>\nPektin Polymere organische S\u00e4uren<\/p>\n<p>Zitrusschalen<\/p>\n<p>Gelierend, stabilisierend<\/p>\n<p>Stabil bei niedrigem pH-Wert<\/p>\n<p>0.15<br \/>\nMikrokristalline Fasern Zellulose<\/p>\n<p>Pflanzliche Fasern<\/p>\n<p>Verdickend, stabilisierend<\/p>\n<p>0.5<br \/>\nKonjac-Gummi-Polysaccharid<\/p>\n<p>Konjac-Knolle<\/p>\n<p>Verdickende, stabilisierende Wirkung<\/p>\n<p>0.3<br \/>\nXanthangummi-Polysaccharid<\/p>\n<p>St\u00e4rkeg\u00e4rung<\/p>\n<p>Verdickende und stabilisierende Wirkung<\/p>\n<p>Anpassungsf\u00e4hig an ph-\u00c4nderungen<\/p>\n<p>0.2<br \/>\nSt\u00e4rke-Polysaccharid<\/p>\n<p>Maismehl<\/p>\n<p>Viskosit\u00e4t erh\u00f6hen<\/p>\n<p>3<\/p>","protected":false},"excerpt":{"rendered":"<p>Stabilizers, also known as stabilizers, are hydrophilic and can improve the viscosity of material liquids and the expansion rate of dairy cold drinks, prevent the production of large ice crystals, reduce the feeling of roughness, have a strong resistance to the melting effect of dairy cold drink products, so that the products are not easy [&hellip;]<\/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":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the additive levels and properties of food stabilizers? 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