{"id":6188,"date":"2024-08-06T07:02:54","date_gmt":"2024-08-06T07:02:54","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6188"},"modified":"2024-08-06T07:02:54","modified_gmt":"2024-08-06T07:02:54","slug":"food-additive-monoglycerides","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/monogliceridek-elelmiszer-adalekanyag\/","title":{"rendered":"Milyen funkcion\u00e1lis tulajdons\u00e1gai vannak a monogliceridek \u00e9lelmiszer-adal\u00e9kanyagnak?"},"content":{"rendered":"

A b\u00faza K\u00edn\u00e1ban nagy mennyis\u00e9gben termesztett n\u00f6v\u00e9ny, \u00e9s hossz\u00fa id\u0151 \u00f3ta a b\u00fazalisztb\u0151l k\u00e9sz\u00fclt k\u00fcl\u00f6nf\u00e9le t\u00e9szt\u00e1k a K\u00edna \u00e9szaki r\u00e9sz\u00e9n \u00e9l\u0151 emberek \u00e1ltal kedvelt alap\u00e9lelmiszerek.<\/p>\n

Az \u00e9lelmiszeripar fejl\u0151d\u00e9s\u00e9vel a lisztet, mint f\u0151 alapanyagot tov\u00e1bbra is sz\u00e9les k\u00f6rben haszn\u00e1lj\u00e1k, a t\u00e9sztaterm\u00e9kek k\u00fcl\u00f6nb\u00f6z\u0151 fajt\u00e1i t\u00e1pl\u00e1l\u00f3, egyedi \u00edz\u0171, k\u00e9nyelmes \u00e9s gyors jellemz\u0151ivel egyre t\u00f6bb ember fogadja el.<\/p>\n

A t\u00e9sztaterm\u00e9kek min\u0151s\u00e9g\u00e9t azonban befoly\u00e1solja a b\u00faza eredete \u00e9s fajt\u00e1ja, \u00e9s K\u00edn\u00e1ban sok probl\u00e9ma van a b\u00fazaliszt min\u0151s\u00e9g\u00e9vel, ez\u00e9rt a t\u00e9sztaterm\u00e9kek gy\u00e1rt\u00e1sakor gyakran sz\u00fcks\u00e9ges n\u00e9h\u00e1ny jav\u00edt\u00f3szer hozz\u00e1ad\u00e1sa a term\u00e9kek min\u0151s\u00e9g\u00e9nek jav\u00edt\u00e1sa \u00e9rdek\u00e9ben.<\/p>\n

A monoglicerid jelenleg a vil\u00e1g legnagyobb emulge\u00e1l\u00f3szer-felhaszn\u00e1l\u00e1sa, de a k\u00ednai \u00e9lelmiszeriparban is gyakran haszn\u00e1lt emulge\u00e1l\u00f3szerek.<\/p>\n

A keny\u00e9r, s\u00fctem\u00e9nyek, s\u00fctem\u00e9nyek, t\u00e9szt\u00e1k \u00e9s egy\u00e9b t\u00e9sztaterm\u00e9kek el\u0151\u00e1ll\u00edt\u00e1sa \u00e9s feldolgoz\u00e1sa sor\u00e1n az emulge\u00e1l\u00e1s szerep\u00e9t t\u00f6lti be, \u00e9s k\u00f6lcs\u00f6nhat\u00e1sba l\u00e9p a b\u00fazaliszt f\u0151 \u00f6sszetev\u0151ivel, hogy a t\u00e9sztaterm\u00e9keknek j\u00f3 megjelen\u00e9st \u00e9s \u00edzt adjon.<\/p>\n

A monogliceridek oszt\u00e1lyoz\u00e1sa \u00e9s tulajdons\u00e1gai<\/strong><\/p>\n

A monogliceridek monofatty acid gliceridek (vagy glicerin monofatty acid \u00e9szterek), az angol n\u00e9v Monoglycerides (MG), a f\u0151 alkot\u00f3 zs\u00edrsavak neve szerint tov\u00e1bb oszthat\u00f3 monosztearinsav gliceridek (Glycerolmonostearate), monolaurate gliceridek (Glycerolmonolaurate), Glycerolmonooleate, Glycerolmonosilicate, Glyc- erolmonooleate, stb. szerint, amelyek k\u00f6z\u00fcl a legsz\u00e9lesebb k\u00f6rben haszn\u00e1lt a glicerinmonosztear\u00e1t.<\/p>\n

A glicerin-monoole\u00e1t \u00e1ltal\u00e1ban olajos, zs\u00edros vagy viaszos, vil\u00e1goss\u00e1rga vagy elef\u00e1ntcsont sz\u00edn\u0171, zs\u00edros vagy \u00edztelen, ami a zs\u00edrcsoport m\u00e9ret\u00e9vel \u00e9s tel\u00edtetts\u00e9gi fok\u00e1val f\u00fcgg \u00f6ssze, kiv\u00e1l\u00f3 \u00e9rz\u00e9kszervi tulajdons\u00e1gokkal, a monoglicerid v\u00edzben \u00e9s glicerinben oldhatatlan, de v\u00edzben stabil hidrat\u00e1lt diszperzi\u00f3t k\u00e9pezhet, \u00e9s HLB-\u00e9rt\u00e9ke 2~3.<\/p>\n

HLB-\u00e9rt\u00e9ke 2-3. A monogliceridet alkot\u00f3 zs\u00edrsav-sz\u00e9nl\u00e1ncok hossz\u00e1nak \u00e9s tel\u00edtetts\u00e9g\u00e9nek megv\u00e1ltoztat\u00e1s\u00e1val a HLB-\u00e9rt\u00e9k be\u00e1ll\u00edthat\u00f3. A zs\u00edrokhoz \u00e9s olajokhoz hasonl\u00f3an a monogliceridek is k\u00fcl\u00f6nb\u00f6z\u0151 krist\u00e1lyos vagy metamorf form\u00e1kban l\u00e9teznek.<\/p>\n

A monogliceridek funkcion\u00e1lis tulajdons\u00e1gai<\/strong><\/p>\n

A monoglicerideknek a tipikus fel\u00fcletakt\u00edv hat\u00e1sukon k\u00edv\u00fcl sz\u00e1mos m\u00e1s funkci\u00f3juk is van az \u00e9lelmiszerekben. Ezeknek a fel\u00fcletakt\u00edv hat\u00e1soknak \u00e9s az \u00e9lelmiszerekben jelentkez\u0151 k\u00fcl\u00f6nleges hat\u00e1soknak a kombin\u00e1ci\u00f3ja az alapja a monogliceridek alkalmaz\u00e1s\u00e1nak a t\u00e9sztaterm\u00e9kek feldolgoz\u00e1s\u00e1ban.<\/p>\n

Ennek alapj\u00e1n a monogliceridek nemcsak az \u00e9lelmiszerek min\u0151s\u00e9g\u00e9t jav\u00edthatj\u00e1k, meghosszabb\u00edthatj\u00e1k az \u00e9lelmiszerek t\u00e1rol\u00e1si idej\u00e9t, jav\u00edthatj\u00e1k az \u00e9lelmiszerek \u00e9rz\u00e9kszervi tulajdons\u00e1gait, hanem megakad\u00e1lyozhatj\u00e1k az \u00e9lelmiszerek roml\u00e1s\u00e1t, megk\u00f6nny\u00edthetik az \u00e9lelmiszerek feldolgoz\u00e1s\u00e1t \u00e9s tart\u00f3s\u00edt\u00e1s\u00e1t, \u00e9s seg\u00edthetik az \u00faj t\u00edpus\u00fa \u00e9lelmiszerek kifejleszt\u00e9s\u00e9t.<\/p>\n

2.1 A monogliceridek fel\u00fcleti aktivit\u00e1sa<\/strong>
\nA monogliceridek nem ionos fel\u00fcletakt\u00edv anyagok, amelyeknek amfifil molekulaszerkezet<\/strong>. Lipofil csoportja zs\u00edrsavakb\u00f3l, hidrofil csoportja pedig glicerincsoportokb\u00f3l \u00e1ll.<\/p>\n

Ez az amfifil molekulaszerkezet a fel\u00fcleti aktivit\u00e1s el\u0151felt\u00e9tele, \u00e9s lehet\u0151v\u00e9 teszi, hogy a monogliceridek k\u00f6nnyen feld\u00fasul az oldat fel\u00fclet\u00e9n, hogy adszorbe\u00e1l\u00f3djon, \u00e9s orient\u00e1lt elrendez\u00e9s a fel\u00fcleten \u00e9s a hat\u00e1rfel\u00fcleten, ami fel\u00fcleti aktivit\u00e1st \u00e9s hat\u00e1rfel\u00fcleti aktivit\u00e1st eredm\u00e9nyez, cs\u00f6kkentve a fel\u00fcleti vagy hat\u00e1rfel\u00fcleti fesz\u00fclts\u00e9get.<\/strong><\/p>\n

Ezenk\u00edv\u00fcl a monoglicerideknek a g\u00e1z-folyad\u00e9k vagy g\u00e1z-zs\u00edr hat\u00e1rfel\u00fcleten val\u00f3 ir\u00e1ny\u00edtott elrendez\u0151d\u00e9se n\u00f6veli a l\u00e9gbubor\u00e9kok mechanikai szil\u00e1rds\u00e1g\u00e1t \u00e9s rugalmass\u00e1g\u00e1t, \u00edgy lehet\u0151v\u00e9 teszi, hogy nagyobb m\u00e9rt\u00e9kben t\u00e1guljanak an\u00e9lk\u00fcl, hogy felszakadn\u00e1nak.<\/p>\n

A leggyakrabban haszn\u00e1lt monosztearinsav gliceridek, van k\u00e9t hidrofil hidroxilcsoport, egy lipofil tizennyolc sz\u00e9natomos alkil, \u00edgy adszorbe\u00e1l\u00f3dhat az olajban \u00e9s a v\u00edzben, illetve a k\u00e9t egym\u00e1st k\u00f6lcs\u00f6n\u00f6sen kiz\u00e1r\u00f3 f\u00e1zis fel\u00fclet\u00e9n, a v\u00e9kony molekul\u00e1ris r\u00e9teg kialakul\u00e1sa, cs\u00f6kkenti a k\u00e9t f\u00e1zis hat\u00e1rfel\u00fcleti fesz\u00fclts\u00e9g\u00e9t, \u00edgy az eredetileg nem keverhet\u0151 anyagok egyenletesen keverednek, a rendszer diszperzi\u00f3j\u00e1nak homog\u00e9n \u00e1llapot\u00e1nak kialakul\u00e1sa, a nyersanyagok fizikai \u00e1llapot\u00e1nak megv\u00e1ltoztat\u00e1sa, \u00e9s ez\u00e1ltal az \u00e9lelmiszer bels\u0151 szerkezet\u00e9nek jav\u00edt\u00e1sa \u00e9s a min\u0151s\u00e9g jav\u00edt\u00e1sa.<\/p>\n

2.2 A monogliceridek \u00e9s a liszt \u00f6sszetev\u0151i k\u00f6z\u00f6tti k\u00f6lcs\u00f6nhat\u00e1s<\/strong>
\nA sz\u00e9nhidr\u00e1tok, feh\u00e9rj\u00e9k \u00e9s lipidek d\u00f6nt\u0151 szerepet j\u00e1tszanak a lisztterm\u00e9kek el\u0151\u00e1ll\u00edt\u00e1s\u00e1nak \u00f6sszetett folyamat\u00e1ban.<\/strong> A k\u00fcl\u00f6nb\u00f6z\u0151 lisztkomponensek szerep\u00e9t \u00f6sszet\u00e9tel\u00fck vagy k\u00f6lcs\u00f6nhat\u00e1suk term\u00e9kei hat\u00e1rozz\u00e1k meg. A monogliceridek sokf\u00e9lek\u00e9ppen l\u00e9phetnek k\u00f6lcs\u00f6nhat\u00e1sba a lisztkomponensekkel, \u00e9s ennek megfelel\u0151en befoly\u00e1solhatj\u00e1k a term\u00e9k min\u0151s\u00e9g\u00e9t.<\/p>\n

2.2.1 A monogliceridek k\u00f6lcs\u00f6nhat\u00e1sa a kem\u00e9ny\u00edt\u0151vel<\/strong>
\nAmikor a kem\u00e9ny\u00edt\u0151t paszt\u00e1zz\u00e1k \u00e9s h\u0151 hat\u00e1s\u00e1ra megduzzasztj\u00e1k, a monogliceridek a v\u00edzzel egy\u00fctt foly\u00e9kony krist\u00e1lyos r\u00e9teges diszperg\u00e1lt f\u00e1zist k\u00e9peznek, amely a kem\u00e9ny\u00edt\u0151szemcs\u00e9kbe sziv\u00e1rog, k\u00f6lcs\u00f6nhat\u00e1sba l\u00e9pve a kem\u00e9ny\u00edt\u0151szemcs\u00e9kb\u0151l kiold\u00f3dott egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151vel \u00e9s a kem\u00e9ny\u00edt\u0151szemcs\u00e9ken k\u00edv\u00fcli egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151vel.<\/p>\n

A monoglicerid szorosan be van z\u00e1rva az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 spir\u00e1lis szerkezet\u00e9be, hogy er\u0151s komplexet k\u00e9pezzen, azaz az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 immobiliz\u00e1l\u00f3dik a kem\u00e9ny\u00edt\u0151szemcs\u00e9kben, az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 mennyis\u00e9ge cs\u00f6kken a kem\u00e9ny\u00edt\u0151szemcs\u00e9k k\u00f6r\u00fcli szabad v\u00edzben felold\u00f3dva, \u00e9s a monoglicerid lipofil csoportja bel\u00e9p az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 spir\u00e1lis szerkezet\u00e9be, hogy oldhatatlan komplexet k\u00e9pezzen, ami megakad\u00e1lyozza a kem\u00e9ny\u00edt\u0151szemcs\u00e9k k\u00f6z\u00f6tti \u00e1tkrist\u00e1lyosod\u00e1s miatti \u00f6reged\u00e9st.<\/p>\n

Azt, hogy mely molekul\u00e1k \u00e1gyaz\u00f3dhatnak be a kem\u00e9ny\u00edt\u0151be, k\u00e9miai \u00e9s geometriai t\u00e9nyez\u0151k hat\u00e1rozz\u00e1k meg. A homol\u00f3g monogliceridek komplexk\u00e9pz\u0151 k\u00e9pess\u00e9ge er\u0151sen f\u00fcgg a zs\u00edrsavr\u00e9sz l\u00e1nchossz\u00e1t\u00f3l, ahol a 16 \u00e9s 18 sz\u00e9natomos sz\u00e9nhidrog\u00e9nl\u00e1ncok el\u0151nyben r\u00e9szes\u00fclnek.<\/p>\n

A tel\u00edtetlen zs\u00edrsav-monogliceridek komplexk\u00e9pz\u0151d\u00e9si sebess\u00e9ge alacsony, f\u0151k\u00e9nt az\u00e9rt, mert molekul\u00e1ik nem line\u00e1risak, \u00e9s van egy t\u00e9rbeli elhelyezked\u00e9si akad\u00e1ly, amely megakad\u00e1lyozza, hogy z\u00f6kken\u0151mentesen bejussanak a kem\u00e9ny\u00edt\u0151 szerkezet\u00e9be. Energetikai szempontb\u00f3l a kem\u00e9ny\u00edt\u0151 h\u00e9lixszerkezet\u00e9n bel\u00fcli \u00fcreg jelenl\u00e9te kedvez\u0151tlen konform\u00e1ci\u00f3, de ez a konform\u00e1ci\u00f3 stabiliz\u00e1lhat\u00f3 egy megfelel\u0151 ligandum be\u00e1gyaz\u00e1s\u00e1val.<\/p>\n

Mivel a kem\u00e9ny\u00edt\u0151 spir\u00e1l bels\u0151 \u00e1tm\u00e9r\u0151je csak k\u00f6r\u00fclbel\u00fcl 4,5-6*10^-10m, ez\u00e9rt csak olyan emulge\u00e1l\u00f3szerekkel k\u00e9pes el\u0151ny\u00f6sen gy\u0171r\u0171z\u00e1r\u00f3 vegy\u00fcleteket k\u00e9pezni, amelyek lipofil csoportjai szint\u00e9n hasonl\u00f3 nagys\u00e1grend\u0171 \u00e1tm\u00e9r\u0151j\u0171ek. Ez a felt\u00e9tel optim\u00e1lisan tel\u00edtett zs\u00edrsavak monogliceridjei eset\u00e9ben val\u00f3sul meg. a fenti megfigyel\u00e9sre utal R. Cui, C. G. Oates_6 azon meg\u00e1llap\u00edt\u00e1sa is, hogy a komplexeket az amil\u00e1z nem bontja k\u00f6nnyen. Az el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151k kev\u00e9s egyenes l\u00e1nc\u00fa helik\u00e1lis szerkezettel rendelkeznek, \u00e9s nagyon val\u00f3sz\u00edn\u0171tlen, hogy komplexeket k\u00e9pezzenek.<\/p>\n

A monogliceridek \u00f6reged\u00e9sg\u00e1tl\u00f3 hat\u00e1sa mellett az\u00e1ltal, hogy oldhatatlan komplexeket k\u00e9peznek az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151vel, k\u00f6zvetlen\u00fcl befoly\u00e1solj\u00e1k a nedvess\u00e9g eloszl\u00e1s\u00e1t a t\u00e9szt\u00e1ban, \u00e9s k\u00f6zvetve k\u00e9sleltetik az \u00f6reged\u00e9st.<\/p>\n

A t\u00e9sztakever\u00e9s szakasz\u00e1ban a monogliceridek adszorbe\u00e1l\u00f3dnak a kem\u00e9ny\u00edt\u0151 fel\u00fclet\u00e9n, v\u00edzben nem old\u00f3d\u00f3 anyagokat termelnek, g\u00e1tolj\u00e1k a v\u00edz mozg\u00e1s\u00e1t \u00e9s a kem\u00e9ny\u00edt\u0151szemcs\u00e9k t\u00e1gul\u00e1s\u00e1t, valamint megakad\u00e1lyozz\u00e1k a kem\u00e9ny\u00edt\u0151szemcs\u00e9k k\u00f6z\u00f6tti \u00f6sszekapcsol\u00f3d\u00e1st. Mivel a kem\u00e9ny\u00edt\u0151 v\u00edzfelvev\u0151 \u00e9s duzzad\u00f3 k\u00e9pess\u00e9ge cs\u00f6kken, a paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klet emelkedik, \u00edgy t\u00f6bb v\u00edz ker\u00fclhet a glut\u00e9nba, ami n\u00f6veli a term\u00e9k l\u00e1gys\u00e1g\u00e1t \u00e9s k\u00e9slelteti az \u00f6reged\u00e9st.<\/p>\n

2.2.2 A monogliceridek \u00e9s a feh\u00e9rj\u00e9k k\u00f6z\u00f6tti k\u00f6lcs\u00f6nhat\u00e1s<\/strong>
\nA lisztben k\u00e9t nem v\u00edzben old\u00f3d\u00f3 feh\u00e9rje van jelen, a b\u00fazaglut\u00e9n \u00e9s a gliadin. Ez a k\u00e9t feh\u00e9rje vizet vesz fel, megduzzad \u00e9s megnedvesedik a t\u00e9sztak\u00e9pz\u00e9s m\u0171veleti technol\u00f3gi\u00e1ja sor\u00e1n, amikor a liszthez vizet adnak. A gliadin egy kis egyl\u00e1nc\u00fa molekul\u00e1t alkot, amely er\u0151s viszkozit\u00e1ssal rendelkezik \u00e9s nem rugalmas; a glutenin egy nagy, t\u00f6bbl\u00e1nc\u00fa molekul\u00e1t alkot, amely j\u00f3 rugalmass\u00e1ggal \u00e9s viszkozit\u00e1ssal rendelkezik.<\/p>\n

A t\u00e9sztafeldolgoz\u00e1s sor\u00e1n a gliadin kis molekul\u00e1i eloszlanak a b\u00fazaglut\u00e9n nagy molekul\u00e1iban, \u00e9s egy k\u00fcl\u00f6nleges, rugalmas \u00e9s viszkozit\u00e1ssal is rendelkez\u0151 h\u00e1l\u00f3zati strukt\u00far\u00e1t, azaz glut\u00e9nt alkotnak. A monogliceridek hozz\u00e1ad\u00e1sa ut\u00e1n a monogliceridek k\u00f6lcs\u00f6nhat\u00e1sba l\u00e9phetnek a glut\u00e9nfeh\u00e9rj\u00e9kkel, \u00e9s komplexeket k\u00e9pezhetnek, azaz a monogliceridek hidrofil csoportja a gliadinnal, a lipofil csoport pedig a b\u00fazaglut\u00e9nnel egyes\u00fcl, \u00edgy a folyamat sor\u00e1n a mechanikus kever\u00e9s \u00e1ltal diszperg\u00e1lt glut\u00e9nfeh\u00e9rje-molekul\u00e1k \u00f6sszekapcsol\u00f3dnak egym\u00e1ssal, \u00e9s a kis molekul\u00e1k nagy molekul\u00e1kk\u00e1 v\u00e1lnak, \u00edgy szil\u00e1rd \u00e9s szoros glut\u00e9nh\u00e1l\u00f3zatot alkotnak. Ennek a j\u00f3 \"h\u00eddk\u00e9pz\u0151 hat\u00e1snak\" k\u00f6sz\u00f6nhet\u0151en a t\u00e9szt\u00e1ban a szabad feh\u00e9rje mennyis\u00e9ge jelent\u0151sen cs\u00f6kken, m\u00edg a k\u00f6t\u0151feh\u00e9rje mennyis\u00e9ge jelent\u0151sen megn\u0151.<\/p>\n

2.2.3 A monogliceridek \u00e9s a lipidek k\u00f6z\u00f6tti k\u00f6lcs\u00f6nhat\u00e1s<\/strong>
\nAz \u03b1-monokrist\u00e1lyos zs\u00edrt\u00edpus a legstabilabb \u00e9s alacsony olvad\u00e1spont\u00fa, m\u00edg a \u03b2-monokrist\u00e1lyos \u00e9s a \u03b2'-monokrist\u00e1lyos t\u00edpusok nagyon stabilak \u00e9s magas olvad\u00e1spont\u00faak, \u00e9s a zs\u00edr \u03b2'-monokrist\u00e1lyos \u00e1llapota j\u00f3 feldolgoz\u00e1si tulajdons\u00e1gokkal is rendelkezik.<\/p>\n

A \u03b2'-monokrist\u00e1lyos \u00e1llapot fenntart\u00e1sa \u00e9rdek\u00e9ben krist\u00e1lym\u00f3dos\u00edt\u00f3 hozz\u00e1ad\u00e1s\u00e1ra van sz\u00fcks\u00e9g. Ha a monogliceridek zs\u00edrokkal \u00e9s olajokkal eutektikusak, stabil \u03b2'-monokrist\u00e1lyos \u00e1llapot \u00e9rhet\u0151 el. A zs\u00edrok \u00e9s olajok \u03b2'-monokrist\u00e1lyos \u00e1llapota magas olvad\u00e1spont\u00fa, j\u00f3 k\u00e9pl\u00e9kenys\u00e9g\u0171 \u00e9s kenhet\u0151.<\/p>\n

A monogliceridek jav\u00edthatj\u00e1k a zs\u00edrok \u00e9s olajok k\u00f6z\u00f6tti koh\u00e9zi\u00f3t \u00e9s a zs\u00edrokkal val\u00f3 egyes\u00fcl\u00e9s k\u00e9pess\u00e9g\u00e9t, hogy egym\u00e1ssal krist\u00e1lyos h\u00e1l\u00f3zati szerkezetet alkossanak, ez\u00e1ltal jav\u00edtva a zs\u00edrok \u00e9s olajok krist\u00e1lyosod\u00e1s\u00e1t \u00e9s jav\u00edtva a zs\u00edrok \u00e9s olajok stabilit\u00e1s\u00e1t, ami nagyon el\u0151ny\u00f6s a neh\u00e9z olajos s\u00fctem\u00e9nyek \u00e9s s\u00fctem\u00e9nyek el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n, \u00e9s megakad\u00e1lyozza a t\u00e9szta vagy a term\u00e9kek hossz\u00fa id\u0151re t\u00f6rt\u00e9n\u0151 elhelyez\u00e9se miatti olaj-v\u00edz sz\u00e9tv\u00e1l\u00e1s\u00e1nak jelens\u00e9g\u00e9t, azaz az \"els\u00e9t\u00e1l\u00e1s\" jelens\u00e9g\u00e9t, \u00e9s jav\u00edtja a zs\u00edrok \u00e9s olajok stabilit\u00e1s\u00e1t, valamint jav\u00edtja a zs\u00edrok \u00e9s olajok stabilit\u00e1s\u00e1t. Meg tudja akad\u00e1lyozni a t\u00e9szta vagy a term\u00e9kek hossz\u00fa id\u0151 miatt bek\u00f6vetkez\u0151 olaj-v\u00edz sz\u00e9tv\u00e1l\u00e1s\u00e1nak jelens\u00e9g\u00e9t, azaz az \"olajsziv\u00e1rg\u00e1s\" jelens\u00e9g\u00e9t, ami jav\u00edtja a t\u00e1rol\u00e1si id\u0151t \u00e9s biztos\u00edtja a min\u0151s\u00e9get.<\/p>","protected":false},"excerpt":{"rendered":"

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