{"id":9854,"date":"2024-10-03T14:35:49","date_gmt":"2024-10-03T14:35:49","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9854"},"modified":"2024-10-03T14:35:49","modified_gmt":"2024-10-03T14:35:49","slug":"xanthan-gum-and-modified-starch","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/xanthan-gum-and-modified-starch\/","title":{"rendered":"Milyen felhaszn\u00e1l\u00e1si m\u00f3djai vannak a xant\u00e1nguminak \u00e9s a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151nek a s\u00fclt sal\u00e1ta\u00f6ntetekben?"},"content":{"rendered":"

Milyen felhaszn\u00e1l\u00e1si m\u00f3djai vannak a xant\u00e1nguminak \u00e9s a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151nek a s\u00fclt sal\u00e1ta\u00f6ntetekben?<\/h1>\n

Sal\u00e1ta\u00f6ntet<\/p>\n

A sal\u00e1ta\u00f6ntet egy f\u00e9lig szil\u00e1rd, savas, magas zs\u00edrtartalm\u00fa emulzi\u00f3, amely n\u00f6v\u00e9nyi olajb\u00f3l, toj\u00e1sb\u00f3l, s\u00f3b\u00f3l, cukorb\u00f3l, f\u0171szerekb\u0151l, ecetb\u0151l stb. k\u00e9sz\u00fcl. A sal\u00e1ta\u00f6ntet a F\u00f6ldk\u00f6zi-tengerb\u0151l sz\u00e1rmazik, \u00e9s a nyugati konyh\u00e1ban gyakran haszn\u00e1lt \u00e9tel\u00edzes\u00edt\u0151, amely finom szervez\u00e9se, jellegzetes \u00edze, t\u00e1pl\u00e1l\u00f3 jellege \u00e9s k\u00f6nny\u0171 fogyaszthat\u00f3s\u00e1ga miatt n\u00e9pszer\u0171 a piacon \u00e9s a fogyaszt\u00f3k k\u00f6r\u00e9ben. Ezt a nyugati t\u00edpus\u00fa \u00e9tel\u00edzes\u00edt\u0151t nemcsak gy\u00fcm\u00f6lcssal\u00e1t\u00e1hoz haszn\u00e1lj\u00e1k, hanem gyakran szendvicsek vagy p\u00e9k\u00e1ruk fel\u00fcleti d\u00edsz\u00edt\u00e9s\u00e9re is haszn\u00e1lj\u00e1k.
\nA p\u00e9k\u00e1rukat magas h\u0151m\u00e9rs\u00e9kleten kell s\u00fctni, \u00e9s ebben a szakaszban a sal\u00e1ta\u00f6ntetek legink\u00e1bb hideg feldolgoz\u00e1sra alkalmasak, amelyek magas h\u0151m\u00e9rs\u00e9kleten k\u00f6nnyen \u00f6sszeesnek. A s\u00fct\u0151ipari \u00e9lelmiszeripari munka gyors fejl\u0151d\u00e9s\u00e9vel azonban a sal\u00e1ta\u00f6ntetek s\u00fct\u00e9si ellen\u00e1ll\u00e1sa egyre ig\u00e9nyesebb, \u00e9s a s\u00fct\u00e9si t\u00edpus\u00fa sal\u00e1ta\u00f6ntetek ir\u00e1nti piaci kereslet is n\u00f6vekszik.<\/p>\n

A sal\u00e1ta\u00f6ntetek \u00e1ltal\u00e1ban emulge\u00e1l\u00f3 ny\u00edr\u00e1si elj\u00e1r\u00e1ssal k\u00e9sz\u00fclnek, \u00e9s a s\u00fct\u00e9si t\u00edpus\u00fa sal\u00e1ta\u00f6nteteknek jobb merevs\u00e9gre, viszkozit\u00e1sra \u00e9s magas h\u0151m\u00e9rs\u00e9klet\u0171 s\u00fct\u00e9si teljes\u00edtm\u00e9nyre van sz\u00fcks\u00e9g\u00fck, ez\u00e9rt a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 ny\u00edr\u00e1s\u00e1ll\u00f3, sav\u00e1ll\u00f3, nagy viszkozit\u00e1s\u00fa, j\u00f3 stabilit\u00e1s\u00fa, j\u00f3 stabilit\u00e1s\u00fa kem\u00e9ny\u00edt\u0151t kell haszn\u00e1lni. A hidroxipropil-diaszt\u00e1rfoszf\u00e1t az eredeti kem\u00e9ny\u00edt\u0151 a foszf\u00e1t keresztk\u00f6t\u00e9ssel \u00e9s hidroxipropil-\u00e9teres\u00edt\u00e9ssel egy\u00fctt m\u00f3dos\u00edtott term\u00e9kek, j\u00f3 ny\u00edr\u00f3\u00e1ll\u00f3s\u00e1ggal, sav\u00e1ll\u00f3s\u00e1ggal, stabilit\u00e1ssal, magas h\u0151m\u00e9rs\u00e9kleti ellen\u00e1ll\u00e1ssal, valamint j\u00f3 fagyaszt\u00e1si-olvad\u00e1si stabilit\u00e1ssal, savas \u00e9lelmiszerekhez alkalmazva, j\u00f3 s\u0171r\u00edt\u00e9si \u00e9s stabiliz\u00e1l\u00e1si teljes\u00edtm\u00e9nnyel.
\nA xant\u00e1ngumi egy \u00e9lelmiszer-s\u0171r\u00edt\u0151anyag, amelynek funkci\u00f3ja az emulge\u00e1l\u00f3szer, tov\u00e1bb\u00e1 sz\u00e1mos \u00e9lelmiszeripari term\u00e9kben a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 \u00e9s a xant\u00e1ngumi szinergikus hat\u00e1s\u00fa, amikor a kett\u0151t kombin\u00e1ci\u00f3ban haszn\u00e1lj\u00e1k, jav\u00edthatja a term\u00e9k stabilit\u00e1s\u00e1t \u00e9s text\u00far\u00e1j\u00e1t. A n\u00e1trium-okt\u00e9nil-szukcin\u00e1t kem\u00e9ny\u00edt\u0151 emulge\u00e1l\u00f3 hat\u00e1s\u00fa, nagy hat\u00e9konys\u00e1g\u00fa fel\u00fcletakt\u00edv anyag, lipofil \u00e9s hidrofil csoportokkal rendelkezik, nagyon alkalmas olaj-v\u00edzben emulzi\u00f3khoz, a sal\u00e1ta\u00f6ntetek emulge\u00e1l\u00e1si stabilit\u00e1s\u00e1nak \u00e9s s\u00fct\u00e9si stabilit\u00e1s\u00e1nak jav\u00edt\u00e1s\u00e1ra, a t\u00e1rol\u00e1si id\u0151 meghosszabb\u00edt\u00e1s\u00e1ra.
\nA xant\u00e1ngumi \u00e9s a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hat\u00e1sa a s\u00fclt sal\u00e1ta\u00f6ntetekben
\n2.1 Az egyir\u00e1ny\u00fa vizsg\u00e1lat eredm\u00e9nyei 2.1.1 A xant\u00e1ngumi hat\u00e1sa a sal\u00e1ta\u00f6ntet viszkozit\u00e1s\u00e1ra, s\u00fct\u00e9si teljes\u00edtm\u00e9ny\u00e9re, alacsony h\u0151m\u00e9rs\u00e9kleti stabilit\u00e1s\u00e1ra \u00e9s \u00e9rz\u00e9kszervi tulajdons\u00e1gaira<\/p>\n

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Amint az 1. \u00e1br\u00e1n l\u00e1that\u00f3, b\u00e1r a xant\u00e1n gumi hozz\u00e1ad\u00e1si mennyis\u00e9ge nem volt nagy, a sal\u00e1ta\u00f6ntet viszkozit\u00e1sa jelent\u0151sen n\u0151tt a hozz\u00e1ad\u00e1si mennyis\u00e9g n\u00f6vel\u00e9s\u00e9vel, aminek oka az, hogy a xant\u00e1n gumi alacsony koncentr\u00e1ci\u00f3ban is nagy viszkozit\u00e1ssal rendelkezik, ami hat\u00e9konyan jav\u00edthatja az \u00f6ntet viszkozit\u00e1s\u00e1t, \u00edgy a sal\u00e1ta\u00f6ntet teste jobb lesz. A 3. t\u00e1bl\u00e1zatb\u00f3l l\u00e1that\u00f3, hogy a 0,15% \u00e9s 0,45% k\u00f6z\u00f6tti hozz\u00e1ad\u00e1si mennyis\u00e9g tartom\u00e1ny\u00e1ban a sal\u00e1ta\u00f6ntet merevs\u00e9ge, s\u00fct\u00e9si teljes\u00edtm\u00e9nye, alacsony h\u0151m\u00e9rs\u00e9kleti stabilit\u00e1sa \u00e9s \u00e9rz\u00e9kszervi pontsz\u00e1ma fokozatosan javult, ami azt t\u00fckr\u00f6zi, hogy a xant\u00e1n gumi hozz\u00e1ad\u00e1sa egy bizonyos tartom\u00e1nyban hat\u00e9konyan jav\u00edthatja a sal\u00e1ta\u00f6ntet stabilit\u00e1s\u00e1t, az \u00e9rz\u00e9kszervi javul\u00e1st \u00e9s az egyenesebb \u00e1llapotot.
\nEnnek oka, hogy a xant\u00e1ngumi s\u0171r\u00edt\u0151 \u00e9s emulge\u00e1l\u00f3 hat\u00e1s\u00fa, ami jav\u00edthatja a sal\u00e1ta\u00f6ntet konzisztenci\u00e1j\u00e1t \u00e9s emulge\u00e1l\u00f3 stabilit\u00e1s\u00e1t. Azonban nem jobb, ha t\u00f6bbet adunk hozz\u00e1, amikor a hozz\u00e1ad\u00e1si mennyis\u00e9g el\u00e9ri a 0,6%-t, b\u00e1r az \u00e1llam egyenesebb a magas h\u0151m\u00e9rs\u00e9kleten t\u00f6rt\u00e9n\u0151 s\u00fct\u00e9s ut\u00e1n, a m\u00e1rt\u00e1s nem sima, \u00e9s t\u00f6bb l\u00e9gbubor\u00e9k van, ami a m\u00e1rt\u00e1s konzisztenci\u00e1j\u00e1nak t\u00fal nagy, a leveg\u0151be csomagolva t\u00f6bb okozta. A t\u00fal sok hozz\u00e1ad\u00e1s az alacsony h\u0151m\u00e9rs\u00e9klet\u0171 stabilit\u00e1s cs\u00f6kken\u00e9s\u00e9t is okozta, mivel a xant\u00e1ngumi t\u00fal sok vizet sz\u00edvott fel, amit az O \/ W rendszer instabilit\u00e1sa okozott. A t\u00fal nagy adag hozz\u00e1ad\u00e1sa miatt az \u00f6ntet t\u00fals\u00e1gosan viszk\u00f3zus \u00e9s nem el\u00e9gg\u00e9 kenhet\u0151 lett, ami alacsonyabb \u00e9rz\u00e9kszervi pontsz\u00e1mot eredm\u00e9nyezett.<\/p>\n

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2.1.2 A prezselatiniz\u00e1lt hidroxipropil-diaszt\u00e1rfoszf\u00e1t hat\u00e1sa a sal\u00e1ta\u00f6ntet viszkozit\u00e1s\u00e1ra, s\u00fct\u00e9si teljes\u00edtm\u00e9ny\u00e9re \u00e9s alacsony h\u0151m\u00e9rs\u00e9kleti stabilit\u00e1s\u00e1ra \u00e9s \u00e9rz\u00e9kszervi tulajdons\u00e1gaira A 2. \u00e1br\u00e1b\u00f3l l\u00e1that\u00f3, hogy a hozz\u00e1adott prezselatiniz\u00e1lt hidroxipropil-diaszt\u00e1rfoszf\u00e1t mennyis\u00e9g\u00e9nek n\u00f6vel\u00e9s\u00e9vel a sal\u00e1ta\u00f6ntet viszkozit\u00e1sa is fokozatosan n\u0151tt, ami azt jelzi, hogy hat\u00e9konyan jav\u00edthatja a sz\u00f3sztest viszkozit\u00e1s\u00e1t. Amint a 4. t\u00e1bl\u00e1zatban l\u00e1that\u00f3, amikor a prezselatiniz\u00e1lt hidroxipropil-diaszt\u00e1rfoszf\u00e1t hozz\u00e1ad\u00e1si mennyis\u00e9ge kisebb, a test v\u00e9kony, k\u00f6nnyen folyik, \u00e9s az alakmegtart\u00e1s nem j\u00f3, \u00e9s a hozz\u00e1ad\u00e1si mennyis\u00e9g n\u00f6vel\u00e9s\u00e9vel a s\u00fct\u00e9si teljes\u00edtm\u00e9ny \u00e9s az alacsony h\u0151m\u00e9rs\u00e9klet\u0171 stabilit\u00e1s fokozatosan n\u0151, \u00e9s a hat\u00e1s nyilv\u00e1nval\u00f3, \u00e9s jobb alakmegtart\u00e1st \u00e9s stabilit\u00e1st \u00e9r el, amikor a hozz\u00e1ad\u00e1si mennyis\u00e9g 4,5%, \u00e9s a legmagasabb \u00e9rz\u00e9kszervi pontsz\u00e1mmal rendelkezik.
\nL\u00e1that\u00f3, hogy az el\u0151zselatiniz\u00e1lt hidroxipropil-diaszt\u00e1rfoszf\u00e1t egy bizonyos tartom\u00e1nyon bel\u00fcl jav\u00edthatja a sal\u00e1ta\u00f6ntet min\u0151s\u00e9g\u00e9t. Amikor azonban a hozz\u00e1adott mennyis\u00e9g el\u00e9rte a 6%-t, a m\u00e1rt\u00e1s t\u00fal s\u0171r\u0171 volt, az \u00e1llapota kem\u00e9ny, a f\u00e9nye gyenge, a text\u00far\u00e1ja ragad\u00f3s, \u00edgy az \u00e9rz\u00e9kszervi pontsz\u00e1m cs\u00f6kkent, a magas h\u0151m\u00e9rs\u00e9klet\u0171 s\u00fct\u00e9s ut\u00e1n k\u00f6nnyen megrepedt, \u00e9s az alacsony h\u0151m\u00e9rs\u00e9klet\u0171 stabilit\u00e1s nem javult tov\u00e1bb.<\/p>\n

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2.1.3 A n\u00e1trium-kem\u00e9ny\u00edt\u0151-okt\u00e9nilszukcin\u00e1t hat\u00e1sa a sal\u00e1ta\u00f6ntetek viszkozit\u00e1s\u00e1ra, s\u00fct\u00e9si teljes\u00edtm\u00e9ny\u00e9re, valamint alacsony h\u0151m\u00e9rs\u00e9kleti stabilit\u00e1s\u00e1ra \u00e9s \u00e9rz\u00e9kszervi tulajdons\u00e1gaira A 3. \u00e1br\u00e1b\u00f3l l\u00e1that\u00f3, hogy a sal\u00e1ta\u00f6ntetek viszkozit\u00e1sa a n\u00e1trium-kem\u00e9ny\u00edt\u0151-okt\u00e9nilszukcin\u00e1t mennyis\u00e9g\u00e9nek n\u00f6veked\u00e9s\u00e9vel tendenciaszer\u0171en n\u00f6vekedett, de a s\u0171r\u00edt\u0151 hat\u00e1s nem volt olyan j\u00f3, mint a prezselatiniz\u00e1lt hidroxi-propil\u00e9n-di-amil-foszf\u00e1t\u00e9 \u00f6sszehasonl\u00edt\u00e1sban.<\/p>\n

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Amint az 5. t\u00e1bl\u00e1zatb\u00f3l l\u00e1that\u00f3, a n\u00e1trium-okt\u00e9nilszukcin\u00e1t kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1s\u00e1val a sal\u00e1ta\u00f6ntetek s\u00fct\u00e9si teljes\u00edtm\u00e9nye bizonyos m\u00e9rt\u00e9kben javulhat, de a hat\u00e1s nem olyan j\u00f3, mint az el\u0151zselatin\u00e1lt hidroxipropil-diaszt\u00e1rfoszf\u00e1t\u00e9 ugyanolyan felt\u00e9telek mellett.
\nA n\u00e1trium-okt\u00e9nil-szukcin\u00e1t 0% hozz\u00e1ad\u00e1sakor az alacsony h\u0151m\u00e9rs\u00e9klet\u0171 stabilit\u00e1s gyenge, k\u00f6nnyen olaj-v\u00edz delamin\u00e1l\u00f3dik, az adal\u00e9kanyagok mennyis\u00e9g\u00e9nek n\u00f6vel\u00e9s\u00e9vel a rendszer stabilit\u00e1sa jelent\u0151sen jav\u00edthat\u00f3, a hat\u00e1s jobb, mint az el\u0151zselatin\u00e1lt hidroxipropil-dihidroxipropil-dihidroxipropil-kem\u00e9ny\u00edt\u0151-foszf\u00e1t, ez a n\u00e1trium-okt\u00e9nil-szukcin\u00e1t j\u00f3 hidrofil \u00e9s lipofil emulge\u00e1l\u00f3 tulajdons\u00e1gainak k\u00f6sz\u00f6nhet\u0151, a karboxilcsoport a v\u00edzbe, az oleofil hossz\u00fa l\u00e1nc\u00fa okt\u00e9nilcsoport az olajba, az olaj-v\u00edz hat\u00e1rfel\u00fcletet a poliszacharidok hossz\u00fa l\u00e1nc\u00e1val, az olaj-v\u00edz hat\u00e1rfel\u00fcletet a poliszacharid hossz\u00fa l\u00e1nc\u00fa poliszacharid hossz\u00fa l\u00e1nc\u00e1val. Az olaj-v\u00edz hat\u00e1rfel\u00fcleten a poliszacharid hossz\u00fa l\u00e1nc \u00e1ltal egy kem\u00e9ny \u00e9s t\u00f6rhetetlen film j\u00f6n l\u00e9tre, amely megnehez\u00edti a diszperg\u00e1lt f\u00e1zis\u00fa r\u00e9szecsk\u00e9k aggreg\u00e1l\u00f3d\u00e1s\u00e1t \u00e9s sz\u00e9tv\u00e1l\u00e1s\u00e1t, \u00e9s jav\u00edtja a paszta stabilit\u00e1s\u00e1t.
\nAmikor azonban a hozz\u00e1adott mennyis\u00e9g el\u00e9ri a 6% \u00e9rt\u00e9ket, az alacsony h\u0151m\u00e9rs\u00e9klet\u0171 stabilit\u00e1s nem javul tov\u00e1bb. Az \u00e9rz\u00e9kszervi pontsz\u00e1mok a hozz\u00e1ad\u00e1si mennyis\u00e9g n\u00f6vel\u00e9s\u00e9vel n\u0151ttek, \u00e9s a sal\u00e1ta\u00f6ntet f\u00e9nyess\u00e9ge \u00e9s szil\u00e1rds\u00e1ga javult ebben a hozz\u00e1ad\u00e1si tartom\u00e1nyban, \u00e9s a sz\u00e1j\u00edz kenhet\u0151s\u00e9ge n\u0151tt, \u00e9s a min\u0151s\u00e9g fokozatosan javult.<\/p>\n

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2.2 Az ortogon\u00e1lis teszt eredm\u00e9nyei Az egyt\u00e9nyez\u0151s, a megfelel\u0151 adal\u00e9ktartom\u00e1ny kiv\u00e1laszt\u00e1sa, a h\u00e1romt\u00e9nyez\u0151s, h\u00e1romszint\u0171 ortogon\u00e1lis teszt megtervez\u00e9se alapj\u00e1n, az \u00e9rz\u00e9kszervi pontsz\u00e1mot \u00e9rt\u00e9kel\u00e9si indexk\u00e9nt haszn\u00e1lva, a k\u00fcl\u00f6nb\u00f6z\u0151 t\u00e9nyez\u0151k kombin\u00e1lt haszn\u00e1lat\u00e1nak hat\u00e1s\u00e1nak vizsg\u00e1lat\u00e1ra a s\u00fclt sal\u00e1ta\u00f6ntetek min\u0151s\u00e9g\u00e9re, az eredm\u00e9nyeket a 6. t\u00e1bl\u00e1zat mutatja.<\/p>\n

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A 6. t\u00e1bl\u00e1zat pol\u00e1ris elemz\u00e9s\u00e9b\u0151l l\u00e1that\u00f3, hogy a s\u00fclt sal\u00e1ta\u00f6ntetek min\u0151s\u00e9g\u00e9t befoly\u00e1sol\u00f3 f\u0151 t\u00e9nyez\u0151k a k\u00f6vetkez\u0151k voltak: A > B > C, azaz a xant\u00e1ngumi volt a legnagyobb hat\u00e1ssal, ezt k\u00f6vette a prezselatiniz\u00e1lt hidroxipropil-diaszt\u00e1rfoszf\u00e1t, \u00e9s v\u00e9g\u00fcl a n\u00e1trium-okt\u00e9nil-szukcin\u00e1t kem\u00e9ny\u00edt\u0151. A pol\u00e1relemz\u00e9s alapj\u00e1n az optim\u00e1lis szint kombin\u00e1ci\u00f3ja A2B3C2 volt, \u00e9s a legmagasabb \u00e9rz\u00e9kszervi pontsz\u00e1mot ad\u00f3 kombin\u00e1ci\u00f3 az A2B3 C1 volt, \u00edgy a kett\u0151t ezut\u00e1n valid\u00e1lt\u00e1k \u00e9s \u00f6sszehasonl\u00edtott\u00e1k, \u00e9s az eredm\u00e9nyeket a 7. t\u00e1bl\u00e1zat mutatja.
\nAmint az a 7. t\u00e1bl\u00e1zatb\u00f3l l\u00e1that\u00f3, az A2B3C1 kombin\u00e1ci\u00f3 \u00e9s az A2B3C2 kombin\u00e1ci\u00f3 s\u00fct\u00e9si teljes\u00edtm\u00e9nye j\u00f3 teljes\u00edtm\u00e9ny, az alacsony h\u0151m\u00e9rs\u00e9klet\u0171 stabilit\u00e1s ugyanaz, azonos hat\u00e1s eset\u00e9n v\u00e1laszthatja az alacsonyabb k\u00f6lts\u00e9g\u0171 kombin\u00e1ci\u00f3t, azaz az A2B3C1-et.Ezut\u00e1n elemezze a text\u00faraindexet, az A2B3C2 kem\u00e9nys\u00e9g \u00e9s tapad\u00e1s kombin\u00e1ci\u00f3ja kiss\u00e9 magasabb, a sz\u00e1j\u00edz teljes\u00edtm\u00e9nye egy kicsit kem\u00e9ny \u00e9s kiss\u00e9 p\u00e9pes, az \u00e9rz\u00e9kszervi pontsz\u00e1mokban az A2B3C1 kombin\u00e1ci\u00f3ja magasabb. A sz\u00e1j\u00edz kenhet\u0151 volt, az \u00e1llaga finom \u00e9s sima. Teh\u00e1t egy \u00e1tfog\u00f3 \u00f6sszehasonl\u00edt\u00e1sban a jobb program az A2B3C1-et v\u00e1laszthatja.<\/p>\n

\"\"<\/p>\n

K\u00f6vetkeztet\u00e9s.
\n(1) Az egyir\u00e1ny\u00fa vizsg\u00e1lat sor\u00e1n meg\u00e1llap\u00edtott\u00e1k, hogy a xant\u00e1ngumi, az el\u0151kocsony\u00e1s\u00edtott hidroxipropil-dib\u00e1zikus kem\u00e9ny\u00edt\u0151foszf\u00e1t \u00e9s a n\u00e1trium-kem\u00e9ny\u00edt\u0151-okt\u00e9nilszukcin\u00e1t jav\u00edtotta a sal\u00e1ta\u00f6ntetek s\u00fct\u00e9si teljes\u00edtm\u00e9ny\u00e9t egy bizonyos adal\u00e9kmennyis\u00e9g-tartom\u00e1nyban, de a xant\u00e1ngumi \u00e9s az el\u0151kocsony\u00e1s\u00edtott hidroxipropil-dib\u00e1ziskem\u00e9ny\u00edt\u0151-foszf\u00e1t t\u00fal nagy mennyis\u00e9gben t\u00f6rt\u00e9n\u0151 hozz\u00e1ad\u00e1sa k\u00e1ros hat\u00e1sokat okozott, az el\u0151bbi a sal\u00e1ta\u00f6ntetek nem simas\u00e1g\u00e1t \u00e9s a s\u00fct\u00e9s ut\u00e1n l\u00e9gbubor\u00e9kok keletkez\u00e9s\u00e9t, az ut\u00f3bbi pedig a sal\u00e1ta\u00f6ntetek nem simas\u00e1g\u00e1t \u00e9s repedez\u00e9s\u00e9t eredm\u00e9nyezte.
\n(2) A xant\u00e1ngumi \u00e9s az el\u0151kocsony\u00e1s\u00edtott hidroxipropil-diaszt\u00e1rfoszf\u00e1t hat\u00e1sa a viszkozit\u00e1sra nagy volt, \u00e9s ar\u00e1nyos volt a hozz\u00e1adott mennyis\u00e9ggel. A n\u00e1trium-okt\u00e9nilszukcin\u00e1t kem\u00e9ny\u00edt\u0151 hidrofil \u00e9s lipofil emulge\u00e1l\u00f3 tulajdons\u00e1gai r\u00e9v\u00e9n jelent\u0151sen jav\u00edthatja a sal\u00e1ta\u00f6ntetek alacsony h\u0151m\u00e9rs\u00e9kleti stabilit\u00e1s\u00e1t.
\n(3) Az ortogon\u00e1lis teszttel \u00e9s valid\u00e1ci\u00f3s \u00f6sszehasonl\u00edt\u00f3 teszttel optimaliz\u00e1lt ar\u00e1nyok a k\u00f6vetkez\u0151k voltak: xant\u00e1ngumi 0,3%, prezselatiniz\u00e1lt hidroxipropil-diaszt\u00e1rfoszf\u00e1t 4,5%, n\u00e1trium-okt\u00e9nil-szukcin\u00e1t kem\u00e9ny\u00edt\u0151 3%. A valid\u00e1ci\u00f3s vizsg\u00e1lat eredm\u00e9nyei j\u00f3k voltak, ami bizony\u00edtotta, hogy az ezzel a recept\u00far\u00e1val k\u00e9sz\u00fclt s\u00fclt sal\u00e1ta\u00f6ntet stabil teljes\u00edtm\u00e9ny\u0171, magas h\u0151m\u00e9rs\u00e9kleten s\u00fct\u00e9s\u00e1ll\u00f3, sima \u00edz\u0171, m\u00e9rs\u00e9kelt kem\u00e9nys\u00e9g\u0171, finom \u00e9s f\u00e9nyes \u00e1llapot\u00fa, \u00e9s alkalmas a s\u00fct\u0151ipari term\u00e9kekben val\u00f3 felhaszn\u00e1l\u00e1sra.<\/p>","protected":false},"excerpt":{"rendered":"

What are the applications of xanthan gum and modified starch in baked salad dressings? Salad Dressing Salad dressing is a semi-solid, acidic, high-fat emulsion made from vegetable oil, eggs, salt, sugar, spices, vinegar, etc. Salad dressing originated in the Mediterranean Sea, and is a common condiment used in Western cuisine, which is popular with the […]<\/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 applications of xanthan gum and modified starch in baked salad dressings? - 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\/hu\/xanthan-gum-and-modified-starch\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the applications of xanthan gum and modified starch in baked salad dressings? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What are the applications of xanthan gum and modified starch in baked salad dressings? 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