Célzatok

Célzatok, also known as fillers or extenders, are substances added to food products to increase their volume, improve texture, or reduce cost. They are commonly used in the food industry to enhance the overall quality and consistency of various food items. Common types of célzatok include:

1. Starches: These are often used to thicken sauces, soups, and gravies. They can also be used as a coating for fried foods to improve crispiness.

2. Cellulose: Derived from plant fibers, cellulose is used to thicken and stabilize food products. It is commonly found in products like ice cream and puddings.

3. Gums: Plant-derived gums, such as guar gum and xanthan gum, are used as thickeners and stabilizers in a wide range of food products, including baked goods, beverages, and dairy products.

4. Proteins: These can be derived from animal or plant sources and are used to improve the texture and stability of food products. Examples include casein and soy protein.

5. Air: In baked goods, air is used as a célzat to create a light and fluffy texture. This is achieved through the process of leavening, which can be done using chemical leavening agents or through natural fermentation.

6. Water: In some cases, water is used as a célzat to adjust the consistency of food products. This is particularly common in the production of sauces and dressings.

The use of célzatok is regulated by food safety authorities to ensure that they do not pose a health risk to consumers. They are typically approved for use in food products based on their safety and effectiveness in achieving the desired food characteristics.