{"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\/tr\/kremler\/","title":{"rendered":"Krem \u00e7e\u015fitleri nelerdir?"},"content":{"rendered":"

 <\/p>\n

\u0130nce krema, krema ve susuz krema<\/strong><\/p>\n

\"GB 19646-2010 G\u0131da G\u00fcvenli\u011fi Ulusal Standartlar\u0131na g\u00f6re \u0130nce krema, krema ve susuz krema\":
\n1. \u0130nce kremal\u0131 krema:<\/strong>
\nHammadde olarak s\u00fct, ya\u011f i\u00e7eren k\u0131s\u0131mlardan ayr\u0131lm\u0131\u015f, di\u011fer hammaddeler, g\u0131da katk\u0131 maddeleri ve besin artt\u0131r\u0131c\u0131lar eklenerek veya eklenmeden, \u00fcr\u00fcn\u00fcn 10.0% -80% i\u015flenmi\u015f ya\u011f i\u00e7eri\u011fi.<\/p>\n

2. Krema (tereya\u011f\u0131) tereya\u011f\u0131:<\/strong>
\nHammadde olarak s\u00fct ve (veya) ince krema (fermente edilmi\u015f veya edilmemi\u015f), di\u011fer hammaddeler, g\u0131da katk\u0131 maddeleri ve besin artt\u0131r\u0131c\u0131lar eklenerek veya eklenmeden, i\u015flenmi\u015f ya\u011f i\u00e7eri\u011fi \u00fcr\u00fcn\u00fcn 80%'sinden az olmayan.<\/p>\n

3 susuz krema (susuz tereya\u011f\u0131) susuz s\u00fct ya\u011f\u0131:<\/strong>
\nHammadde olarak s\u00fct ve (veya) krema veya ince krema (fermente edilmi\u015f veya edilmemi\u015f), g\u0131da katk\u0131 maddeleri ve besin artt\u0131r\u0131c\u0131lar eklenerek veya eklenmeden, i\u015flenmi\u015f ya\u011f i\u00e7eri\u011fi \u00fcr\u00fcn\u00fcn 99.8%'sinden az olmayan.<\/p>\n

4. \u0130nce krema, krema, susuz kreman\u0131n fiziksel ve kimyasal indeksleri:<\/strong>\"\"<\/p>\n

5. Standart arac\u0131l\u0131\u011f\u0131yla \u00f6\u011frenebiliriz:<\/strong>
\n5.1 \u0130nce krema, krema, susuz krema ana hammaddesi hayvan s\u00fct\u00fcd\u00fcr
\n5.2 \u0130nce krema, krema, susuz krema aras\u0131ndaki fark: farkl\u0131 hammaddelerin kullan\u0131m\u0131, farkl\u0131 ya\u011f i\u00e7eri\u011fi
\n5.3 Krema = tereya\u011f\u0131, susuz krema = susuz tereya\u011f\u0131<\/p>\n

Sebze Kremas\u0131<\/strong><\/p>\n

\"SB\/T 10419-2017 Sebze Kremas\u0131\" h\u00fck\u00fcmlerine g\u00f6re:<\/p>\n

1. Bitkisel ya\u011fl\u0131 krema:<\/strong>
\nSu, \u015feker, yenilebilir bitkisel ya\u011f, yenilebilir hidrojene ya\u011f, s\u00fct \u00fcr\u00fcnleri (\u00f6rn. krema, s\u00fct tozu) ve bunlar\u0131n birka\u00e7\u0131ndan ana hammadde olarak, di\u011fer yard\u0131mc\u0131 malzemeler ve g\u0131da katk\u0131 maddeleri eklenerek veya eklenmeden, harmanlama, em\u00fclsifiye etme, sterilize etme, homojenle\u015ftirme, so\u011futma, doldurma ve benzeri i\u015flemlerden ge\u00e7irilerek yap\u0131lan \u00fcr\u00fcnler.<\/p>\n

2. \u00dcr\u00fcn S\u0131n\u0131fland\u0131rmas\u0131:<\/strong>
\n2.1 Bitkisel ya\u011f t\u00fcr\u00fc:<\/strong> \u00dcr\u00fcn i\u00e7eriklerinde kullan\u0131lan t\u00fcm kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n bitkisel kat\u0131 ve s\u0131v\u0131 ya\u011flar oldu\u011fu \u00fcr\u00fcnler.
\n2.1.1 Hidrojenlenmi\u015f: bitkisel ya\u011f \u00fcr\u00fcnlerinden yap\u0131lan \u00fcr\u00fcn bile\u015fenlerinde yenilebilir hidrojenlenmi\u015f ya\u011f kullan\u0131m\u0131
\n2.1.2 Hidrojenize edilmemi\u015f: \u00dcr\u00fcn i\u00e7eriklerinde kullan\u0131lan hidrojenize edilmemi\u015f yenilebilir bitkisel ya\u011flardan yap\u0131lan bitkisel ya\u011f \u00fcr\u00fcnleri.<\/p>\n

2.2 S\u00fct-ya\u011f tipi:<\/strong> \u00dcr\u00fcn i\u00e7eriklerinde kullan\u0131lan kat\u0131 ve s\u0131v\u0131 ya\u011flara eklenen s\u00fct ya\u011f\u0131 i\u00e7erikli \u00fcr\u00fcnler.
\n2.2.1 Hidrojene: \u00fcr\u00fcn i\u00e7eri\u011finde s\u00fct ya\u011f\u0131 bulunan hidrojene yemeklik ya\u011flardan yap\u0131lan \u00fcr\u00fcnler.
\n2.2.2 Hidrojenize Edilmemi\u015f: \u0130\u00e7eri\u011finde hidrojenize edilmemi\u015f yenilebilir bitkisel ya\u011flar\u0131n kullan\u0131ld\u0131\u011f\u0131 s\u00fct ya\u011f\u0131 i\u00e7eren \u00fcr\u00fcnler.<\/p>\n

2.3 Di\u011fer tipler:<\/strong> \u00fcr\u00fcnlerden yap\u0131lan di\u011fer ham ve yard\u0131mc\u0131 malzemeler (veya i\u015flem) kullan\u0131larak \u00fcr\u00fcnlerin \u00fcretiminde<\/p>\n

3 Fiziksel ve kimyasal g\u00f6stergeler:<\/strong><\/p>\n

\"\"<\/p>\n

4 Kriterler arac\u0131l\u0131\u011f\u0131yla bulunabilir:<\/strong>
\n4.1 Kremler kullan\u0131lan hammaddelere g\u00f6re kategorize edilebilir: bitkisel ya\u011flar, s\u00fct ya\u011flar\u0131 ve di\u011ferleri.
\n4.2 Yenilebilir hidrojenize ya\u011flar baz\u0131 bitkisel kremlerin ana bile\u015fenidir ve yenilebilir hidrojenize ya\u011f i\u00e7ermeyen bitkisel kremler de vard\u0131r.
\n4.3 \u0130nce krema, tereya\u011f\u0131, susuz krema ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, y\u00fcksek su i\u00e7eri\u011fi, d\u00fc\u015f\u00fck ya\u011f i\u00e7eri\u011fi \u00f6zelliklerine sahip olabilir<\/p>\n

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

1. \"LS \/ T 3217-1987 margarin (margarin)\" e g\u00f6re:<\/strong>
\nTan\u0131m: Margarin, su ve di\u011fer yard\u0131mc\u0131 maddeler eklenmi\u015f, keskin so\u011fuk yo\u011furma ile em\u00fclsiyon haline getirilmi\u015f ve do\u011fal tereya\u011f\u0131 \u00f6zelliklerine sahip d\u00f6v\u00fclebilir \u00fcr\u00fcnlere sentezlenmi\u015f rafine yemeklik ya\u011f\u0131 ifade eder.<\/p>\n

2. \"NY 479-2002 Margarin\" h\u00fck\u00fcmlerine g\u00f6re:<\/strong>
\nS\u0131n\u0131fland\u0131rma: kullan\u0131ma g\u00f6re margarin, iki \u00e7e\u015fit yemek ve g\u0131da i\u015fleme olarak ayr\u0131labilir
\n2.1 Yemeklik margarin:<\/strong>
\nDo\u011frudan t\u00fcketim i\u00e7in yemek s\u0131ras\u0131nda ekme\u011fe s\u00fcr\u00fclen veya yemek pi\u015firmek i\u00e7in kullan\u0131lan margarin.
\n2.2 G\u0131da i\u015fleme i\u00e7in margarin:<\/strong>
\nMargarin fabrikalarda ekmek, at\u0131\u015ft\u0131rmal\u0131k, dondurma ve di\u011fer \u00fcr\u00fcnlerin i\u015flenmesinde kullan\u0131l\u0131r.<\/p>\n

3. Margarinin fiziksel ve kimyasal indeksleri:<\/strong><\/p>\n

\"\"<\/p>\n

4. Bu, kriterler arac\u0131l\u0131\u011f\u0131yla g\u00f6r\u00fclebilir:<\/strong>
\n4.1 Margarin \u00e7ok y\u00fcksek ya\u011f i\u00e7eri\u011fi ve d\u00fc\u015f\u00fck su i\u00e7eri\u011fi ile karakterize edilir.
\n4.2 Margarinin ana bile\u015fenleri rafine yemeklik ya\u011f ve sudur ve \u00fcr\u00fcn s\u00fct \u00fcr\u00fcnleri i\u00e7ermeyebilir
\n4.3 Margarin = margarine<\/p>","protected":false},"excerpt":{"rendered":"

  \u0130nce krema, krema ve susuz krema \"GB 19646-2010 G\u0131da G\u00fcvenli\u011fi Ulusal Standartlar\u0131na g\u00f6re \u0130nce krema, krema ve susuz krema\": 1. \u0130nce kremal\u0131 krema: Hammadde olarak s\u00fct, ya\u011f i\u00e7eren k\u0131s\u0131mlardan ayr\u0131lm\u0131\u015f, di\u011fer hammaddeler, g\u0131da katk\u0131 maddeleri ve besin artt\u0131r\u0131c\u0131lar eklenerek veya eklenmeden, i\u015flenmi\u015f ya\u011f i\u00e7eri\u011fi 10.0% -80% [...]<\/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 types of creams? - 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\/tr\/kremler\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the types of creams? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"  Thin cream, cream and anhydrous cream According to \u201cGB 19646-2010 Food Safety National Standards Thin cream, cream and anhydrous cream\u201d: 1. 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