Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.
+It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.
+Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e322_world.html b/lang/nb/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.
+Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.
+They do not present any known health risks.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e322i_world.html b/lang/nb/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.
+Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.
+They do not present any known health risks.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e330_world.html b/lang/nb/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.
+It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.
+Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e407_world.html b/lang/nb/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.
+It can exist in various forms, each imparting distinct textural +properties to food.
+However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).
+Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e412_world.html b/lang/nb/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +Guar gum (E412) is a natural food additive derived from guar beans.
+This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.
+When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e415_world.html b/lang/nb/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.
+This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.
+It is considered safe for consumption even at high intake amounts.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e440_world.html b/lang/nb/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.
+Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.
+Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e450_world.html b/lang/nb/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.
+These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.
+Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.
+Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e471_world.html b/lang/nb/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.
+These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.
+It is generally considered safe for consumption within established +regulatory limits.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e500_world.html b/lang/nb/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.
+Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.
+Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/additives/en_e500ii_world.html b/lang/nb/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/nb/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.
+When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.
+It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.
\ No newline at end of file diff --git a/lang/nb/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/nb/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/nb/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ +Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.
+It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.
+Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e322_world.html b/lang/nn/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.
+Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.
+They do not present any known health risks.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e322i_world.html b/lang/nn/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.
+Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.
+They do not present any known health risks.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e330_world.html b/lang/nn/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.
+It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.
+Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e407_world.html b/lang/nn/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.
+It can exist in various forms, each imparting distinct textural +properties to food.
+However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).
+Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e412_world.html b/lang/nn/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +Guar gum (E412) is a natural food additive derived from guar beans.
+This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.
+When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e415_world.html b/lang/nn/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.
+This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.
+It is considered safe for consumption even at high intake amounts.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e440_world.html b/lang/nn/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.
+Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.
+Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e450_world.html b/lang/nn/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.
+These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.
+Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.
+Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e471_world.html b/lang/nn/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.
+These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.
+It is generally considered safe for consumption within established +regulatory limits.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e500_world.html b/lang/nn/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.
+Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.
+Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e500ii_world.html b/lang/nn/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.
+When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.
+It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.
\ No newline at end of file diff --git a/lang/nn/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/nn/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/nn/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ +Сорбат калію (E202) є синтетичним харчовим консервантом, який широко використовують, щоб подовжити термін зберігання різних харчових продуктів.
+Він працює, пригнічуючи ріст цвілі, дріжджів і деяких бактерій, запобігаючи псуванню. У разі додавання до їжі він допомагає підтримувати її свіжість і якість.
+Деякі дослідження показали, що у разі поєднання з нітритами калій сорбат має генотоксичну активність in vitro. Однак органи контролю визнали сорбат калію безпечним (GRAS).
\ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e322_world.html b/lang/uk/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..9ee47fc4117b --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,3 @@ +Лецитини є природними сполуками, які широко використовують у харчовій промисловості як емульгатори та стабілізатори.
+Видобуті з таких продуктів, як соєві боби та яйця, лецитини складаються з фосфоліпідів, які покращують змішування олії та води, забезпечуючи гладеньку текстуру різних продуктів, як-от шоколаду, соусів та печива.
+Вони не становлять жодного відомого ризику для здоров'я.
\ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e322i_world.html b/lang/uk/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..9ee47fc4117b --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,3 @@ +Лецитини є природними сполуками, які широко використовують у харчовій промисловості як емульгатори та стабілізатори.
+Видобуті з таких продуктів, як соєві боби та яйця, лецитини складаються з фосфоліпідів, які покращують змішування олії та води, забезпечуючи гладеньку текстуру різних продуктів, як-от шоколаду, соусів та печива.
+Вони не становлять жодного відомого ризику для здоров'я.
\ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e330_world.html b/lang/uk/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0caf5b5fdb49 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,3 @@ +Лимонна кислота - це природна натуральна кислота, що міститься в цитрусових, як-от лимони, апельсини та лайми.
+Її широко використовують у харчовій промисловості як підсилювач смаку, підкислювач та консервант, завдяки своєму терпкому та свіжистому смаку.
+Лимонна кислота є безпечною для споживання в помірних кількостях та загальновизнаною як безпечна харчова добавка (GRAS) з боку регуляторних органів у всьому світі.
\ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e407_world.html b/lang/uk/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..31efd00f62dc --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,4 @@ +Каррагінан (Е407), отриманий з червоних водоростей, широко використовують у харчовій промисловості як гелеутворювальний агент, згущувач та стабілізатор, особливо в молочних та м'ясних продуктах.
+Він може існувати в різних формах, кожна з яких надає їжі певних текстурних властивостей.
+Проте його деградована форма, яку часто називають полігінаном, спричиняє занепокоєння щодо здоров'я через її потенційну запальну дію та класифікацію як можливого людського канцерогена (Групи 2Б) (Міжнародне агенсто з вивчення раку (МАДР)).
+А проте харчовий каррагінан визнали безпечним різні регуляторниі органи, якщо споживати його в кількостях, які зазвичай місяться в продуктах харчування.
\ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e412_world.html b/lang/uk/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..4a5f6ff14d6e --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,3 @@ +Гуарова камедь (Е412) є натуральною харчовою добавкою, отриманою з гуарових бобів.
+Цей білий порошок без запаху цінують за його чудові згущувальні та стабілізувальні властивості, що робить його поширеним складником у різних продуктах, включно з соусами, заправками та морозивом.
+Якщо споживати помірно, гуарова камедь є безпечною для здоров'я, без відомих негативних наслідків для нього.
\ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e415_world.html b/lang/uk/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..c106ad5f4056 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,3 @@ +Ксантова камедь (ґума) (Е415) є натуральним полісахаридом, отриманим з ферментованих цукрів, який часто використовують у харчовій промисловості як згущувач та стабілізатор.
+Ця універсальна харчова добавка покращує текстуру та запобігає розділенню складників у широкому спектрі продуктів, включно з салатними заправками, соусами та безглютеновими хлібобулочними виробами.
+Її вважають безпечною для вживання навіть у великих кількостях.
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+Пектини стабілізують та згущують різні харчові продукти, як-от десерти, кондитерські вироби та напої, забезпечуючи однорідну консистенцію та якість.
+Визнані безпечними багатьма органами охорони здоров'я, пектини широко використовують без помітних негативних наслідків, якщо споживати в типових дієтичних кількостях.
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+Ці солі можуть стабілізувати збиті вершки, також вони містяться в порошкуватих продуктах задля збереження їхніх сипких властивостей. Вони зазвичай містяться в хлібобулочних виробах, обробленому м'ясі та безалкогольних напоях.
+Отримані з ортофосфатної кислоти, вони є частиною нашого щоденного споживання фосфатів, яке часто перевищує рекомендовані межі через поширеність фосфатів у обробленій їжі та напоях.
+Надмірне споживання фосфатів пов'язане з проблемами зі здоров'ям, наприклад, порушенням функції нирок та ослабленням здоров'я кісток. Попри те, що дифосфати загалом визнані безпечними для вживання у межах встановлених допускних добових норм, потрібно відстежувати загальне споживання фосфатів, щоби підтримувати оптимальний стан здоров'я.
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+Ці сполуки складаються з молекул гліцерину, поєднаних з одним або двома ланцюжками жирних кислот, які допомагають стабілізувати та змішувати складники на водній та олійній основах. Е471 покращує текстуру і термін зберігання таких продуктів, як маргарин, хлібобулочні вироби та морозиво, забезпечуючи гладку та однорідну текстуру.
+Загалом визаний безпечним для вживання в межах встановлених нормативних обмежень.
\ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e500_world.html b/lang/uk/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..23f5b6785728 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +Карбонати натрію (E500) — це сполуки, які зазвичай використовуються при приготуванні їжі +як розпушувачі, допомагаючи хлібобулочним виробам піднятися, вивільняючи вуглекислий газ +під час взаємодії з кислотами.
+Часто містяться в харчовій соді, вони регулюють рН їжі, запобігаючи +тому, щоб вона стала занадто кислою або занадто лужною. У світі кулінарії +карбонати натрію також можуть покращити текстуру та структуру харчових продуктів, таких як +локшина, змінюючи мережу глютену.
+Загалом визнані безпечними, карбонати натрію нетоксичні, якщо +споживати їх у типових кількостях, які містяться в їжі.
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+У разі додавання до рецептів, під впливом тепла або кислот він виділяє вуглекислий газ, який спричиняє розбухання тіста й утворює легку та пухку текстури у хлібобулочних виробах.
+Визнаний безпечним (GRAS) регуляторними органами, якщо використовувати його у належних кількостях, і не становить значного ризику для здоров'я у разі вживання у звичних харчових продуктах.
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