A stabiliz\u00e1torok, m\u00e1s n\u00e9ven stabiliz\u00e1torok, hidrofilek, \u00e9s jav\u00edthatj\u00e1k az anyagi folyad\u00e9kok viszkozit\u00e1s\u00e1t \u00e9s a tejes hideg italok t\u00e1gul\u00e1si sebess\u00e9g\u00e9t, megakad\u00e1lyozhatj\u00e1k a nagy j\u00e9gkrist\u00e1lyok keletkez\u00e9s\u00e9t, cs\u00f6kkenthetik az \u00e9rdess\u00e9g \u00e9rzet\u00e9t, er\u0151s ellen\u00e1ll\u00e1ssal rendelkeznek a tejes hideg italok olvad\u00e1si hat\u00e1s\u00e1val szemben, \u00edgy a term\u00e9kek nem k\u00f6nnyen olvadnak \u00e9s \u00e1tkrist\u00e1lyosodnak, \u00e9s szerepet j\u00e1tszhatnak a termel\u00e9s szervezeti \u00e1llapot\u00e1nak jav\u00edt\u00e1s\u00e1ban.<\/p>\n
A t\u00e1bl\u00e1zat jellemz\u0151i \u00e9s felhaszn\u00e1l\u00e1si \u00f6sszegre val\u00f3 hivatkoz\u00e1s:<\/p>\n
Stabiliz\u00e1l\u00f3 adal\u00e9kanyag mennyis\u00e9ge \u00e9s jellemz\u0151i Marha- \u00e9s sert\u00e9scsont, b\u0151r<\/p>\n H\u0151reverzibilis g\u00e9l,<\/p>\n Alacsony h\u0151m\u00e9rs\u00e9kleten megolvaszthat\u00f3<\/p>\n 0.5 N\u00f6v\u00e9nyi rost<\/p>\n S\u0171r\u00edt\u00e9s, stabiliz\u00e1l\u00e1s<\/p>\n 0.2<\/p>\n N\u00e1trium-algin\u00e1t<\/p>\n Szerves polimer<\/p>\n Moszat, tengeri moszat<\/p>\n H\u0151reverzibilis g\u00e9l<\/p>\n S\u0171r\u00edt\u0151, stabiliz\u00e1l\u00f3 hat\u00e1s<\/p>\n 0.25 V\u00f6r\u00f6s h\u00edn\u00e1r<\/p>\n Forr\u00f3 ford\u00edthat\u00f3 r\u00e1g\u00f3gumi<\/p>\n Stabiliz\u00e1l\u00e1s<\/p>\n 0.08 Carob<\/p>\n S\u0171r\u00edt\u00e9s<\/p>\n K\u00f6lcs\u00f6nhat\u00e1s a tejfeh\u00e9rj\u00e9kkel<\/p>\n 0.25 Guar<\/p>\n S\u0171r\u00edt\u00e9s<\/p>\n 0.25 Citrus h\u00e9ja<\/p>\n Zsel\u00e9s\u00edt\u0151, stabiliz\u00e1l\u00f3<\/p>\n Stabil alacsony ph-n\u00e1l<\/p>\n 0.15 N\u00f6v\u00e9nyi rost<\/p>\n S\u0171r\u00edt\u00e9s, stabiliz\u00e1l\u00e1s<\/p>\n 0.5 Konjac gum\u00f3<\/p>\n S\u0171r\u00edt\u0151, stabiliz\u00e1l\u00f3 hat\u00e1s<\/p>\n 0.3 Kem\u00e9ny\u00edt\u0151 ferment\u00e1ci\u00f3<\/p>\n S\u0171r\u00edt\u0151 \u00e9s stabiliz\u00e1l\u00f3 hat\u00e1s<\/p>\n Alkalmazkodik a ph-v\u00e1ltoz\u00e1sokhoz<\/p>\n 0.2 Kukoricaliszt<\/p>\n N\u00f6veli a viszkozit\u00e1st<\/p>\n 3<\/p>","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
\nN\u00e9v Kateg\u00f3ria Forr\u00e1s Jellemz\u0151k Referenciaadag \/ %<\/strong>
\nZselatin feh\u00e9rje<\/p>\n
\nCMC m\u00f3dos\u00edtott cellul\u00f3z<\/p>\n
\nCarrageenan
\nPoliszacharid<\/p>\n
\nszentj\u00e1noskeny\u00e9rgumi poliszacharid<\/p>\n
\nGuar gumi poliszacharid<\/p>\n
\nPektin Polimer szerves savak<\/p>\n
\nMikrokrist\u00e1lyos rostok Cellul\u00f3z<\/p>\n
\nKonjak gumi poliszacharid<\/p>\n
\nXant\u00e1n gumi poliszacharid<\/p>\n
\nKem\u00e9ny\u00edt\u0151 poliszacharid<\/p>\n