Improvers used textures (materials emulsifying) (Emulsifiers), such as lecithin (Lecithin) for the production of emulsion by linkingthe water molecules with molecules of fat, as in margarine (butterfrom pure plant origin). To add stability to the emulsions propertyin addition to materials thickener (Thickners) and materialsinstalled (Stabilizers) to prevent the materials associated with theseparation from each other.
And materials commonly used for strength Kmhassanat monoand my parents Gelesaraidz of fatty acids (Mono and Di-glycerides ofFatty Acids) and symbolized by the European System B (E471). And add those materials to the bread, ice cream, and cakes and mashed potatoes, and margarine,desserts and mixes. It is commonly used stabilizers alsoAlbolivosevi salts (E450c), and these salts are added to the rawchicken or sausage meat, so as to enable them to moisten bywater molecules from the link. And use of this material is in the interest of these plants, especially if I want to increase the weight of the product without assuming any increase in cost.
التسميات
Preservatives