Yuav ua li cas yog hloov starches thiab seb puas yuav tsum muaj kev ntshai lawv?

Niaj hnub nimno neeg nyob li metropolis, thiab tej lub nroog, luag muab tsis cuag tej zaub mov uas tsis muaj ib yam stabilizers, thickeners, preservatives, thiab lwm yam, ua cas txhim kho ntau yam zog ntawm cov zaub mov: lub txee lub neej, lub taub hau, nqaij tawv, tsos, etc ... Txawm li cas los, muaj ntau yam cov pej xeem muaj kev txhawj xeeb hais txog qhov zoo thiab naturalness ntawm muaj pes tsawg leeg, feem ntau leery ntawm xws additives. Ib co ntawm cov tsab ntawv "E" rau ntawm daim ntawv lo thiab ua nkag mus rau rau hauv ib tug ntshai. Yog li ntawd, hnov hais tias cov khoom no muaj cov hloov starches xws buyer tam sim ntawd hloov nws lub siab kom tau nws. Nws yog tsis xav tsis thoob, vim hais tias cov txhob kaw hloov cov khoom uas tseem tsis qoos taub, thiab nws tsis paub hais tias dab tsi ua rau nws yuav muaj nyob rau hauv lub cev.

Tab sis qhov twg yog muaj rau GMOs? Tom qab tag nrho cov txiv hmab txiv ntoo thiab zaub yog zus txij thaum kho chromosomal muaj pes tsawg leeg (siv cov kev tshuaj ntsuam genetic engineering). Qhov tseeb yog tias hloov starches tsis cob cog rua nrog lub transformations ntawm lub noob theem. Lawv tau txais los ntawm tej yam ntuj tso qos los yog pob kws cov hmoov txhuv nplej los ntawm ntau yam tshuaj thiab biochemical thiab lub cev ua txoj kev thiab mixed twb tiav cov khoom. Raws li ib tug tshwm sim ntawm cov dab txhim kho lawv lub zog - qhov cov hmoov txhuv nplej ua ib tug snow-dawb xim, nws hloov lub taub hau, viscosity decreases los yog nce, nce mus rau kub variations kuj, nws yuav tau mus dua khov thiab defrosted khoom tsis poob cov tsos thiab palatability, thiab lwm yam li.,. kev hloov kho nqa tawm nyob rau theem ntawm tiav cov ntaub ntawv thiab yuav ua tau kom tus yam ntxwv ntawm tus thawj - kiag li tej yam ntuj tso khoom.

Yog li ntawd seb puas hloov cov hmoov txhuv nplej yog teeb meem rau tus tib neeg lub cev? Los yog cov khoom uas muaj ib tug tivthaiv nyob rau hauv muaj pes tsawg leeg yuav siv tsis tau ntshai rau lawv noj qab haus huv? Niaj hnub no nyob rau hauv peb lub teb chaws yog tso cai rau siv hloov starches ntau tshaj 20 hom. Lawv yog cov kiag li txawm thiab dav siv nyob rau hauv qhov siv thiab ua cov khoom xws li cov kua ntsw (ketchup thiab mayonnaise, qaub cream, thiab lwm yam), Khoom noj siv (nyob rau hauv Vol. H. Mis nyuj khov), ntau yam pastries, concentrated kua zaub, nqaij, bakery khoom thiab txawm tus me nyuam noj.

Peb sau ib co ntawm cov feem ntau abbreviations, uas lies nyob rau hauv lub hloov cov hmoov txhuv nplej:

• E1422 - tsub kom lub txee lub neej ntawm tsawg kub, resistant pheej rov qab ua khov / defrosting (feem ntau muaj nyob rau hauv lub kaus poom txiv hmab txiv ntoo thiab zaub);
• E1442 - siv mus rau stabilize qhov viscosity (pom nyob rau hauv yogurts, puddings thiab lwm yam khoom noj siv mis kis.);
• E1414 - mas siv raws li ib tug thickener, resistant rau kub (ntxiv rau cov mayonnaise, ketchup thiab lwm yam kua ntsw);
• E1450 - ntxiv raws li ib tug emulsifier thiab stabilizer siv nyob rau hauv qhov siv thiab ua ntau yam khoom (los ntawm confectionery khoom thiab cheese ua ntej aeration).

Nyob rau hauv Feem ntau, muaj ntau ntau yam ntxiv. Cov no yog cov nram qab no additives: E1400-E1413, E1420, E1423 , E1440 / 42/43/50/51. Yog hais tias koj pom ib yam ntawm cov nram qab no abbreviations nyob rau hauv cov khoom, tsis txhob txhawj - nws hloov starches, tab sis tsis GMO. Lawv yog ua los ntawm tej yam ntuj tso khoom xyaw thiab tsis ua kev puas tsuaj rau kev noj qab nyob, tshwj xeeb tshaj yog nyob rau hauv me me nyiaj.