{"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\/hu\/creams\/","title":{"rendered":"Milyen t\u00edpus\u00fa kr\u00e9mek vannak?"},"content":{"rendered":"

 <\/p>\n

V\u00e9kony tejsz\u00edn, tejsz\u00edn \u00e9s v\u00edzmentes tejsz\u00edn<\/strong><\/p>\n

A \"GB 19646-2010 \u00c9lelmiszerbiztons\u00e1gi nemzeti szabv\u00e1nyok V\u00e9kony tejsz\u00edn, tejsz\u00edn \u00e9s v\u00edzmentes tejsz\u00edn\" szerint:
\n1. V\u00e9kony kr\u00e9mkr\u00e9m:<\/strong>
\nTej mint nyersanyag, a zs\u00edrtartalm\u00fa r\u00e9szekt\u0151l elv\u00e1lasztva, egy\u00e9b nyersanyagok, \u00e9lelmiszer-adal\u00e9kanyagok \u00e9s t\u00e1panyagfokoz\u00f3k hozz\u00e1ad\u00e1s\u00e1val vagy an\u00e9lk\u00fcl, a term\u00e9k feldolgozott zs\u00edrtartalma 10,0% -80%.<\/p>\n

2. Tejsz\u00edn (vaj) vaj:<\/strong>
\nTej \u00e9s (vagy) h\u00edg tejsz\u00edn (erjesztett vagy nem erjesztett) mint nyersanyag, egy\u00e9b nyersanyagok, \u00e9lelmiszer-adal\u00e9kanyagok \u00e9s t\u00e1panyagfokoz\u00f3k hozz\u00e1ad\u00e1s\u00e1val vagy an\u00e9lk\u00fcl, a term\u00e9k legal\u00e1bb 80% feldolgozott zs\u00edrtartalma.<\/p>\n

3 v\u00edzmentes tejsz\u00edn (v\u00edzmentes vaj) v\u00edzmentes tejzs\u00edr:<\/strong>
\nTej \u00e9s (vagy) tejsz\u00edn vagy h\u00edg tejsz\u00edn (erjesztett vagy nem erjesztett) mint nyersanyag, \u00e9lelmiszer-adal\u00e9kanyagok \u00e9s t\u00e1p\u00e9rt\u00e9kfokoz\u00f3k hozz\u00e1ad\u00e1s\u00e1val vagy an\u00e9lk\u00fcl, a term\u00e9k legal\u00e1bb 99,8% feldolgozott zs\u00edrtartalma.<\/p>\n

4. A h\u00edg tejsz\u00edn, a tejsz\u00edn, a v\u00edzmentes tejsz\u00edn fizikai \u00e9s k\u00e9miai mutat\u00f3i:<\/strong>\"\"<\/p>\n

5. A szabv\u00e1nyon kereszt\u00fcl megtudhatjuk:<\/strong>
\n5.1 H\u00edg tejsz\u00edn, tejsz\u00edn, v\u00edzmentes tejsz\u00edn f\u0151 nyersanyaga \u00e1llati tej
\n5.2 A h\u00edg tejsz\u00edn, a tejsz\u00edn, a v\u00edzmentes tejsz\u00edn k\u00f6z\u00f6tti k\u00fcl\u00f6nbs\u00e9g a k\u00f6vetkez\u0151: k\u00fcl\u00f6nb\u00f6z\u0151 nyersanyagok haszn\u00e1lata, k\u00fcl\u00f6nb\u00f6z\u0151 zs\u00edrtartalom.
\n5.3 Tejsz\u00edn = vaj, v\u00edzmentes tejsz\u00edn = v\u00edzmentes vaj<\/p>\n

N\u00f6v\u00e9nyi kr\u00e9m<\/strong><\/p>\n

Az \"SB\/T 10419-2017 Z\u00f6lds\u00e9gkr\u00e9m\" rendelkez\u00e9sei szerint:<\/p>\n

1.N\u00f6v\u00e9nyi zs\u00edrkr\u00e9m:<\/strong>
\nV\u00edzb\u0151l, cukorb\u00f3l, \u00e9tkez\u00e9si n\u00f6v\u00e9nyi olajb\u00f3l, \u00e9tkez\u00e9si hidrog\u00e9nezett olajb\u00f3l, tejterm\u00e9kekb\u0151l (pl. tejsz\u00edn, tejpor) \u00e9s ezek k\u00f6z\u00fcl t\u00f6bbb\u0151l mint f\u0151 nyersanyagokb\u00f3l, egy\u00e9b seg\u00e9danyagok \u00e9s \u00e9lelmiszer-adal\u00e9kanyagok hozz\u00e1ad\u00e1s\u00e1val vagy an\u00e9lk\u00fcl, adagol\u00e1s, emulge\u00e1l\u00e1s, steriliz\u00e1l\u00e1s, homogeniz\u00e1l\u00e1s, h\u0171t\u00e9s, t\u00f6lt\u00e9s stb. \u00fatj\u00e1n el\u0151\u00e1ll\u00edtott term\u00e9kek.<\/p>\n

2. Term\u00e9koszt\u00e1lyoz\u00e1s:<\/strong>
\n2.1 N\u00f6v\u00e9nyi zs\u00edrok t\u00edpusa:<\/strong> olyan term\u00e9kek, amelyekben a term\u00e9k \u00f6sszetev\u0151iben felhaszn\u00e1lt \u00f6sszes zs\u00edr \u00e9s olaj n\u00f6v\u00e9nyi zs\u00edr \u00e9s olaj.
\n2.1.1 Hidrog\u00e9nezett: \u00e9tkez\u00e9si hidrog\u00e9nezett olaj haszn\u00e1lata a n\u00f6v\u00e9nyi zsirad\u00e9kb\u00f3l k\u00e9sz\u00fclt term\u00e9k\u00f6sszetev\u0151kben.
\n2.1.2 Nem hidrog\u00e9nezett: N\u00f6v\u00e9nyi zs\u00edros term\u00e9kek, amelyek a term\u00e9k \u00f6sszetev\u0151iben felhaszn\u00e1lt nem hidrog\u00e9nezett \u00e9tkez\u00e9si n\u00f6v\u00e9nyi olajokb\u00f3l k\u00e9sz\u00fclnek.<\/p>\n

2.2 Tejzs\u00edrt\u00edpus:<\/strong> A term\u00e9k \u00f6sszetev\u0151i k\u00f6z\u00f6tt haszn\u00e1lt zs\u00edrokhoz \u00e9s olajokhoz hozz\u00e1adott tejzs\u00edrtartalm\u00fa term\u00e9kek.
\n2.2.1 Hidrog\u00e9nezett: hidrog\u00e9nezett \u00e9tolajokb\u00f3l k\u00e9sz\u00fclt term\u00e9kek, amelyek a term\u00e9k \u00f6sszetev\u0151i k\u00f6z\u00f6tt tejzs\u00edrtartalommal rendelkeznek.
\n2.2.2 Nem hidrog\u00e9nezett: Tejzs\u00edrt tartalmaz\u00f3 term\u00e9kek, amelyek \u00f6sszetev\u0151i k\u00f6z\u00f6tt nem hidrog\u00e9nezett \u00e9tkez\u00e9si n\u00f6v\u00e9nyi olajokat haszn\u00e1lnak.<\/p>\n

2.3 Egy\u00e9b t\u00edpusok:<\/strong> a term\u00e9kek el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n m\u00e1s nyers- \u00e9s seg\u00e9danyagok felhaszn\u00e1l\u00e1s\u00e1val (vagy a term\u00e9kekb\u0151l k\u00e9sz\u00fclt elj\u00e1r\u00e1s)<\/p>\n

3 Fizikai \u00e9s k\u00e9miai mutat\u00f3k:<\/strong><\/p>\n

\"\"<\/p>\n

4 A krit\u00e9riumokon kereszt\u00fcl megtal\u00e1lhat\u00f3:<\/strong>
\n4.1 A kr\u00e9mek a felhaszn\u00e1lt nyersanyagok szerint csoportos\u00edthat\u00f3k: n\u00f6v\u00e9nyi zs\u00edrok, tejzs\u00edrok \u00e9s egy\u00e9b zs\u00edrok.
\n4.2 Az ehet\u0151 hidrog\u00e9nezett olajok egyes n\u00f6v\u00e9nyi kr\u00e9mek f\u0151 \u00f6sszetev\u0151i, \u00e9s vannak olyan n\u00f6v\u00e9nyi kr\u00e9mek is, amelyek nem tartalmaznak ehet\u0151 hidrog\u00e9nezett olajokat.
\n4.3 A h\u00edg tejsz\u00ednnel, vajjal, v\u00edzmentes tejsz\u00ednnel \u00f6sszehasonl\u00edtva magas v\u00edztartalommal, alacsony zs\u00edrtartalommal rendelkezhet.<\/p>\n

Margarin<\/strong><\/p>\n

1. Az \"LS \/ T 3217-1987 margarin (margarin)\" szerint:<\/strong>
\nMeghat\u00e1roz\u00e1s: A margarin v\u00edz \u00e9s egy\u00e9b seg\u00e9danyagok hozz\u00e1ad\u00e1s\u00e1val finom\u00edtott \u00e9tolaj, amelyet \u00e9les hideg gy\u00far\u00e1ssal emulge\u00e1lnak \u00e9s a term\u00e9szetes vaj tulajdons\u00e1gaival rendelkez\u0151, form\u00e1lhat\u00f3 term\u00e9kk\u00e9 szintetiz\u00e1lnak.<\/p>\n

2. A \"NY 479-2002 Margarin\" rendelkez\u00e9sei szerint:<\/strong>
\nOszt\u00e1lyoz\u00e1s: a margarin a felhaszn\u00e1l\u00e1s szerint k\u00e9tf\u00e9le \u00e9tkez\u00e9si \u00e9s \u00e9lelmiszer-feldolgoz\u00e1si m\u00f3dra oszthat\u00f3.
\n2.1 \u00c9tkez\u00e9si margarin:<\/strong>
\nMargarin keny\u00e9rre kenve \u00e9tkez\u00e9s k\u00f6zben k\u00f6zvetlen fogyaszt\u00e1sra vagy f\u0151z\u00e9shez.
\n2.2 Margarin az \u00e9lelmiszer-feldolgoz\u00e1shoz:<\/strong>
\nA keny\u00e9r, r\u00e1gcs\u00e1lnival\u00f3k, j\u00e9gkr\u00e9m \u00e9s egy\u00e9b term\u00e9kek feldolgoz\u00e1s\u00e1ra szolg\u00e1l\u00f3 gy\u00e1rakban haszn\u00e1lt margarin.<\/p>\n

3. A margarin fizikai \u00e9s k\u00e9miai mutat\u00f3i:<\/strong><\/p>\n

\"\"<\/p>\n

4. Ez a krit\u00e9riumokon kereszt\u00fcl l\u00e1that\u00f3:<\/strong>
\n4.1. A margarint nagyon magas zs\u00edrtartalom \u00e9s alacsony v\u00edztartalom jellemzi.
\n4.2 A margarin f\u0151 \u00f6sszetev\u0151i a finom\u00edtott \u00e9tolaj \u00e9s a v\u00edz, \u00e9s a term\u00e9k nem tartalmazhat tejterm\u00e9keket.
\n4.3 Margarin = margarin<\/p>","protected":false},"excerpt":{"rendered":"

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