лецитин

лецитин

A phospholipid naturally present in butter which functions as an emulsifier. An antioxidant used to decrease oxidative rancidity of fat or oil. Water scavenger to prevent lipolytic rancidity; emulsifier

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Settore/Dominio: Latticini
Categoria: Burro
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хидролиза

Latticini; Burro

A chemical reaction in which a linkage between subunits of a large molecule is broken; a molecule of water enters the reaction and becomes part of the end products

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Latticini; Burro

A flavor characteristic of butter as a result of the moderate acid development in the milk or cream, or excessive ripening of the cream.

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Latticini; Burro

A soft unripened cheese that belongs to the cream cheese family. It comes from switzerland and italy and is a thick, rich, sweet and velvety, ivory-colored cheese produced from ...

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Latticini; Burro

A solid fat made from churning the fat from milk or cream until it solidifies. It is a water-in-oil emulsion, comprised of over 80% milkfat, but also containing water in the form ...

холестерол

Latticini; Burro

A sterol with a multi-ringed (steroid) structure. The amount of cholesterol per gram of butter is 2 mg.

антиоксиданс

Latticini; Burro

A substance that can stop an oxidation reaction; a substance that slows down or interferes with the deterioration of fats through oxidation

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Marijana Dojčinović

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