zsírközeli
Zsírközeli is a Hungarian term that translates to "fat-like" or "fat-adjacent." It is primarily used in the context of food science and culinary arts to describe substances or ingredients that possess properties similar to fats, such as a smooth texture, mouthfeel, or ability to emulsify, but are not strictly fats themselves. This can include compounds like certain proteins, carbohydrates, or even specific plant-based ingredients that contribute to richness and body in a food product.
The concept of zsírközeli is important in food formulation, particularly when aiming to reduce the fat content
Understanding zsírközeli is also relevant in dietary contexts. While not fats, these substances can contribute to