stabilisaatorite ja emulgaatorite liik ning kontsentratsioon. Vadaku wheing-off, Sinakasvalge vedeliku immitsemine sulavast Põhjusteks on soolade tasakaal, segu vale koostis, Proovi segamisel või syneresis eraldu- jäätisest. ebasobivate stabilisaatorite kasutamine, segu vale jälgimise mine käitlemine (liigne segamine, liigne õhu viivitamisega võib (sünerees) sissesurumine, "soojussokk"). jääda viga märkamata.
konjac flour also acts as a substitute for fat Braun, P., K. Fehlhaber, C. Klug, and K. Kop. 1999. particles. These ingredients also provide Investigations into the activity of enzymes produced gelling and texturizing properties; they bind by spoilage-causing bacteria: A possible basis for improved shelf-life estimation. Food Microbiology juice and brine, control syneresis, improve 16:531–540. sliceability, and increase product yield. Consumer Eroski. http://www.consumer.es/web/es/ Protein-polysaccharide co-gelling allows a alimentacion/aprender_a_comer_bien/curiosidades/ 2008/01/19/145977.php. Site describing commercial reduction in lipid content. Kaack and others characteristics of liver pâté and pâté de foie gras. (2006) studied the effect of fiber with high Crang, A
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