Substância que torna ou mantém os tecidos de frutas ou hortaliças firmes ou crocantes, ou interage com agentes geleificantes para produzir ou fortalecer um gel (IN 211/2023).
Consultoria e Cursos para Fabricantes de Sorvete
Consultoria e Cursos para Fabricantes de Sorvete
Substância que torna ou mantém os tecidos de frutas ou hortaliças firmes ou crocantes, ou interage com agentes geleificantes para produzir ou fortalecer um gel (IN 211/2023).
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