I-additive-emulsifier E476 yokutya, ebizwa ngokuba yi-polyglycerol, i-poliricinoleates, ibhekisela kuma-agent stabilizing kunye ne-acid acid. Ngenxa yokongezwa kwayo ekubunjweni, iimveliso zokutya zigcina i-viscosity yazo kwaye, ngaphezu koko, ukulungelelana kwazo kuphucula.
Ngokuphindaphindiweyo isongezelelo se- E476 sisetyentile kunye neminye imikhiqizo, nangona ayinayo impembelelo engafanelekanga emzimbeni. Esi sihlomelo sagunyazisiwe ngokusemthethweni kumazwe amaninzi ehlabathini, nangona abanye abaphandi bathi bengazikhuseli ngokupheleleyo kwimpilo.
Fumana i-polyglycerin kwimifuno yemifuno, ngokuqhelekileyo ukusuka kwimbewu ye-castor okanye imbewu yeoli ye-castor. Nangona kunjalo, ngokutsha u-E476 sele udla ngokuveliswa ngokucwangcisa iimveliso eziguqulwa ngokwemizimba (GMOs).
Ubume bokuzinzisa ukutya E476
Emva kokucubungulwa kweoli yemifuno, i-fat fatless substance engenasiphelo kunye neentsikelelo ziyafumaneka, ngenxa yokuba iimveliso ezithile zifumana iimpawu eziyimfuneko. Ngokuqhelekileyo i-lecithin i-Е476 isetyenziswe ekwenzeni i-tshokoleji ukwenzela ukunciphisa ixabiso lentengo. Umgangatho wobungqina bolu xhaphaza ngokuthe ngqo kuxhomekeke kumxholo webhokisi ibhotela kuyo, ebiza kakhulu. Nangona kunjalo, ukuba ungeze kwi-stabilizer E476, umxholo we- chocolate we-fluidiity and fat will be high and enough the price will be cheaper. Ukongeza, i-tshokoleta, equka i-E476, iphuculise izakhiwo ezihlaziyiweyo, ezifanelekileyo ukwenza imivalo ngokuzaliswa okuhlukileyo.
E476 kwiphokoleti - umphumo kumzimba womntu
Ukwangoku, akukho bubungqina obusemthethweni bokuthi ukuzinza kokutya E476 kunobungozi kakhulu kwimpilo yabantu. Nangona kunjalo, ungalibali ukuba esi sihlomelo sithe senziwa ngokucwangcisa izityalo eziguqulweyo. Ngokuqhelekileyo usebenzisa iimveliso eziqulethe i-E476, kunokwenzeka ukuba oku kungakhokelela ekutshintsheni emzimbeni kwinqanaba lomzimba.
Ukongezelela, ezinye izifundo zibonise ukuba le mveliso inokuchaphazela kakhulu imetabolism, ekhokelela ekugqithiseni. Kwakhona, ukusetyenziswa rhoqo kunokukhokelela ekunyuseni kwesibindi kunye nokukhubazeka kwenhliziyo.
Kubalulekile ukuba kuqaphele ukuba kukho indawo ekhuselekileyo ye-polyglycerin, esetyenziswa ngokubanzi, i-lecitin ye-soy e-E322.