6. Pengemulsi, pemantap dan pengent

6. Pengemulsi, pemantap dan pengental Bahan tambahan makanan yang dapat membantu terbentuknya atau memantapkan sistem dispersi yang homogen pada makanan. Biasa digunakan pada makanan yang mengandung air atau minyak. Contoh: polisorbat untuk pengemulsi es krim dan kue, pektin untuk pengental pada jamu, jeli, minuman ringan dan es krim, gelatin pemantap dan pengental untuk sediaan keju, karagenen dan agar-agar untuk pemantap dan pengental produk susu dan keju.

Results (English) 1:

6. pemantap thickener and Emulsifier, food additive which can help the formation or establish a homogenous dispersion system on food. Commonly used on foods that contain water or oil. Example: polisorbat to ice cream and cake emulsifier, thickener for pectin on herbs, jellies, soft drinks and ice cream, gelatin pemantap and thickener for material of karagenen cheese, and jelly for Coagulation and pemantap dairy products and cheese.

Results (English) 2:

6. Emulsifiers, stabilizers and thickeners food additives that can help form or establish a homogenous dispersion system on food. Usually used on foods that contain water or oil. Example: polysorbate for ice cream and cake emulsifier, thickener pectin for the herbs, jellies, soft drinks and ice cream, gelatin stabilizer and thickener for the preparation of cheese, karagenen and gelatin stabilizer and thickener for dairy products and cheese.