{"id":123,"date":"2024-06-24T14:07:16","date_gmt":"2024-06-24T14:07:16","guid":{"rendered":"https:\/\/friendsofglass.com\/sk\/why-glass\/why-glass-taste\/"},"modified":"2025-07-02T12:59:38","modified_gmt":"2025-07-02T12:59:38","slug":"chut","status":"publish","type":"page","link":"https:\/\/friendsofglass.com\/sk\/preco-sklo\/chut\/","title":{"rendered":"Pre\u010do sklo? – chu\u0165"},"content":{"rendered":"\r\n
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V\u00fdhody chute a kvality<\/p>\r\n

\u202fPre\u010do chutia n\u00e1poje a jedlo lep\u0161ie zo skla?<\/h1>\r\n
\r\n \r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\r\n \r\n
<\/div>\r\n\r\n <\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\n\n\r\n
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Rozm\u00fd\u0161\u013eali ste niekedy nad t\u00fdm, ako obal ovplyv\u0148uje chu\u0165, alebo pre\u010do kola chut\u00ed lep\u0161ie v sklenenej f\u013ea\u0161i?<\/span><\/span>\u00a0<\/span><\/p>\n

Ako obaly ovplyv\u0148uj\u00fa pr\u00edchu\u0165?<\/span><\/span>\u00a0<\/span><\/h2>\n

Ak ste si niekedy v\u0161imli, \u017ee va\u0161e ob\u013e\u00faben\u00e9 potraviny a n\u00e1poje chutia lep\u0161ie, ak s\u00fa balen\u00e9 v skle, nie ste sami. Na vn\u00edmanie chuti v\u00fdrobku vpl\u00fdva ve\u013ea faktorov vr\u00e1tane kvality zna\u010dky, teploty a dokonca aj toho, ako sa rozhodnete pre\u017ei\u0165 samotn\u00fd okamih – spome\u0148te si, ak\u00fd je to pr\u00edjemn\u00fd pocit otvori\u0165 si studen\u00e9 pivo alebo <\/span>Coca<\/span> Colu<\/span> v hor\u00faci letn\u00fd de\u0148!<\/span><\/span>\u00a0<\/span><\/p>\n

Ak ste si niekedy v\u0161imli, \u017ee va\u0161e ob\u013e\u00faben\u00e9 potraviny a n\u00e1poje chutia lep\u0161ie, ak s\u00fa balen\u00e9 v skle, nie ste sami. Na vn\u00edmanie chuti v\u00fdrobku vpl\u00fdva ve\u013ea faktorov vr\u00e1tane kvality zna\u010dky, teploty a dokonca aj toho, ako sa rozhodnete pre\u017ei\u0165 samotn\u00fd okamih – spome\u0148te si, ak\u00fd je to pr\u00edjemn\u00fd pocit otvori\u0165 si studen\u00e9 pivo alebo Coca Colu v hor\u00faci letn\u00fd de\u0148!<\/span>\u00a0<\/span><\/p>\n

Jedn\u00fdm z aspektov, ktor\u00fd \u010dasto prehliadame, je sp\u00f4sob balenia na\u0161ich potrav\u00edn a n\u00e1pojov. Obaly s\u00fa k\u013e\u00fa\u010dov\u00e9 pre ochranu na\u0161ich ob\u013e\u00faben\u00fdch n\u00e1pojov, ako je napr\u00edklad kola, pivo, mlieko a v\u00edno. Ovplyv\u0148uje chu\u0165, zlo\u017eenie a kvalitu potrav\u00edn a n\u00e1pojov. A ak sa pozrieme \u010falej ako na etiketu, je toho v potravin\u00e1ch a n\u00e1pojoch ove\u013ea viac. Pozrite sa do svojej chladni\u010dky alebo \u0161pajze a pravdepodobne si v\u0161imnete, ko\u013eko je toho v skle: jogurty, om\u00e1\u010dky, d\u017eemy a koreniny. To m\u00f4\u017ee ma\u0165 v\u00fdrazn\u00fd vplyv na to, ako n\u00e1m chutia na\u0161e jedl\u00e1 alebo n\u00e1poje.<\/span>\u00a0<\/span><\/p>\n

Ako sklo chr\u00e1ni chu\u0165 jedla a n\u00e1pojov?<\/span><\/span>\u00a0<\/span><\/h2>\n

V\u00fdskumn\u00edci a vedci v oblasti potravin\u00e1rstva (napr\u00edklad <\/span><\/span>Food Packaging Forum<\/span><\/span><\/a> a <\/span><\/span>Dieter Schrenk<\/span><\/span><\/span><\/a>) zistili, \u017ee sklo v porovnan\u00ed s in\u00fdmi obalov\u00fdmi materi\u00e1lmi preuk\u00e1zate\u013ene zachov\u00e1va chu\u0165 a kvalitu potrav\u00edn. V pr\u00edpade skla ide o \u0161tyri k\u013e\u00fa\u010dov\u00e9 prvky – pr\u00edrodn\u00e9 zlo\u017eky, zotrva\u010dnos\u0165, nepriepustnos\u0165 a bezpe\u010dnos\u0165 -, ktor\u00e9 p\u00f4sobia v harm\u00f3nii, aby va\u0161e ob\u013e\u00faben\u00e9 jedlo alebo n\u00e1poj chutili lep\u0161ie.<\/span><\/span>\u00a0<\/span><\/p>\n

Obaly z materi\u00e1lov, ktor\u00e9 poch\u00e1dzaj\u00fa z pr\u00edrody<\/span><\/span><\/h3>\n

Pri skle plat\u00ed, \u017ee to, \u010do vid\u00edte, to aj dostanete. Ka\u017ed\u00e1 f\u013ea\u0161a, poh\u00e1r alebo d\u00f3za vznik\u00e1 kombin\u00e1ciou troch zlo\u017eiek, ktor\u00e9 sa nach\u00e1dzaj\u00fa v pr\u00edrode – piesku, uhli\u010ditanu sodn\u00e9ho a v\u00e1penca -, ako aj obsahu recyklovan\u00e9ho skla (zn\u00e1me aj ako <\/span>\u010drepy<\/span>). Na rozdiel od in\u00fdch obalov\u00fdch materi\u00e1lov nie s\u00fa potrebn\u00e9 \u017eiadne \u010fal\u0161ie plastov\u00e9 v\u00fdstelky ani syntetick\u00e9 vn\u00fatorn\u00e9 vrstvy, ktor\u00e9 by zabezpe\u010dili bezpe\u010dn\u00e9 skladovanie potrav\u00edn alebo n\u00e1pojov po\u010das dlh\u00e9ho obdobia<\/span>.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

\u010cist\u00e1 chu\u0165<\/span><\/span><\/h3>\n

Sklo je bez chuti a z\u00e1pachu. Jeho pou\u017eitie na balenie na\u0161ich ob\u013e\u00faben\u00fdch potrav\u00edn a n\u00e1pojov zachov\u00e1va ich \u010derstvos\u0165, silu, v\u00f4\u0148u a chu\u0165, ako aj v\u0161etky vitam\u00edny a miner\u00e1ly. Jeho inertnos\u0165 tie\u017e zaru\u010duje, \u017ee medzi obsahom a obalom nedoch\u00e1dza k chemick\u00fdm reakci\u00e1m, <\/span>to znamen\u00e1, \u017ee va\u0161e jedlo<\/span> alebo n\u00e1poj bude chuti\u0165 presne tak, ako bolo p\u00f4vodne zam\u00fd\u0161\u013ean\u00e9.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

Nepriepustn\u00fd materi\u00e1l<\/span><\/span><\/h3>\n

Sklo ako nepor\u00e9zny jednovrstvov\u00fd materi\u00e1l p\u00f4sob\u00ed ako ochrann\u00e1 bari\u00e9ra proti vonkaj\u0161\u00edm vplyvom. V\u0161etky chute a v\u00f4ne v\u00e1\u0161ho ob\u013e\u00faben\u00e9ho jedla alebo n\u00e1poja zostan\u00fa nedotknut\u00e9, preto\u017ee <\/span>funguje ako bari\u00e9ra, ktor\u00e1 zabra\u0148uje pr\u00edstupu kysl\u00edka, svetla a tepla. Preto ho naz\u00fdvame “nepriepustn\u00e9”, preto\u017ee nedovol\u00ed, aby \u010doko\u013evek zvonku ovplyvnilo chu\u0165.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

Bezpe\u010dn\u00e9 skladovanie<\/span><\/span><\/h3>\n

V\u00fdsledkom pou\u017eitia skla nie je len to, \u017ee si potraviny zachovaj\u00fa svoju p\u00f4vodn\u00fa chu\u0165 – v porovnan\u00ed s in\u00fdmi materi\u00e1lmi je sklo aj bezpe\u010dnej\u0161ou a zdrav\u0161ou vo\u013ebou v\u010faka absencii chemickej migr\u00e1cie.\u00a0 Nehroz\u00ed riziko potenci\u00e1lne \u0161kodliv\u00fdch chemik\u00e1li\u00ed, ktor\u00e9 by sa mohli vyl\u00fahova\u0165 do potrav\u00edn a n\u00e1pojov. Materi\u00e1l sa tie\u017e \u010dasom neznehodnocuje, tak\u017ee <\/span><\/span>sklo je bezpe\u010dnej\u0161ou a zdrav\u0161ou vo\u013ebou na skladovanie. <\/span><\/span><\/span><\/a><\/p>\n

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Pre\u010do n\u00e1poje chutia lep\u0161ie v skle?<\/h2>\r\n

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\"taste-milk-glass-bottle\"<\/div>\r\n \r\n \r\n
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Mlieko<\/h3>\r\n <\/div>\r\n \r\n

Mlieko je v podstate pr\u00edrodn\u00fd produkt. \u010ci u\u017e poch\u00e1dza z kravy, kozy, mandl\u00ed alebo ovsa, pri mlieku h\u013ead\u00e1te \u010derstvos\u0165. V porovnan\u00ed s in\u00fdmi materi\u00e1lmi je sklo spo\u013eahlivou vo\u013ebou na zabezpe\u010denie \u010derstvosti mlieka z dvoch hlavn\u00fdch d\u00f4vodov. Po prv\u00e9, p\u00f4sob\u00ed ako bari\u00e9ra chr\u00e1niaca n\u00e1poj pred vonkaj\u0161\u00edmi teplotami, tak\u017ee mlieko zost\u00e1va dlh\u0161ie chladn\u00e9. Druh\u00fd d\u00f4vod spo\u010d\u00edva v logistike. Zatia\u013e \u010do mlieko v in\u00fdch obaloch zvy\u010dajne prekon\u00e1va pred spracovan\u00edm ve\u013ek\u00e9 vzdialenosti, mlieko v sklenen\u00fdch f\u013ea\u0161iach \u010dasto poch\u00e1dza z miestnych fariem a z v\u00fdroby sa m\u00f4\u017ee dosta\u0165 na v\u00e1\u0161 kuchynsk\u00fd st\u00f4l u\u017e za 24 hod\u00edn. V\u010faka tomu zost\u00e1vaj\u00fa mlie\u010dne v\u00fdrobky bli\u017e\u0161ie svojmu p\u00f4vodn\u00e9mu stavu s v\u00e4\u010d\u0161\u00edm mno\u017estvom zost\u00e1vaj\u00facich enz\u00fdmov\u00fdch bielkov\u00edn. <\/p>\r\n \r\n <\/div>\r\n <\/div>\r\n

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\"taste-juices-glass\"<\/div>\r\n \r\n \r\n
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Ovocn\u00e9 d\u017e\u00fasy<\/h3>\r\n <\/div>\r\n \r\n

\u0160\u0165avy s\u00fa zdrav\u00e9 a v\u00fd\u017eivn\u00e9 n\u00e1poje vyroben\u00e9 zo surov\u00edn, ktor\u00e9 sa nach\u00e1dzaj\u00fa v\u202fpr\u00edrode, rovnako ako sklo. Ke\u010f\u017ee sa sklo vyr\u00e1ba zo zlo\u017eiek, ktor\u00e9 sa nach\u00e1dzaj\u00fa v pr\u00edrode, nehroz\u00ed, \u017ee by sa do va\u0161ich ob\u013e\u00faben\u00fdch n\u00e1pojov vyl\u00fahovali \u0161kodliv\u00e9 chemik\u00e1lie. Tak\u017ee \u010di u\u017e ide o \u010derstvo vylisovan\u00fa pomaran\u010dov\u00fa \u0161\u0165avu r\u00e1no alebo nealkoholick\u00fd ovocn\u00fd d\u017e\u00fas, ktor\u00fd si d\u00e1te s priate\u013emi v parku, so sklom si m\u00f4\u017eete by\u0165 ist\u00ed, \u017ee v\u0161etky chute zostan\u00fa nedotknut\u00e9.<\/p>\r\n \r\n <\/div>\r\n <\/div>\r\n

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\"taste\"<\/div>\r\n \r\n \r\n
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Kola<\/h3>\r\n <\/div>\r\n \r\n

\u010ci u\u017e si d\u00e1te kolu po dlhom pracovnom dni, alebo si v letn\u00fd de\u0148 odd\u00fdchnete s priate\u013emi, Coca-Cola chut\u00ed lep\u0161ie v skle. Je to v\u010faka vede.\u202fKe\u010f prem\u00fd\u0161\u013eame and t\u00fdm, pre\u010do milujeme \u2018Coca Cola z\u00e1\u017eitok\u2019 (a to je rovnak\u00e9 pre v\u0161etky nealkoholick\u00e9 n\u00e1poje!): s\u00fdtenie. Sklo je ide\u00e1lne na zachovanie osvie\u017euj\u00faceho \u0161umenia va\u0161ej koly. <\/a> A\u202fkola bez bubliniek naozaj nie je to ist\u00e9.<\/p>\r\n \r\n <\/div>\r\n <\/div>\r\n

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\"taste-beer-glass-bottle\"<\/div>\r\n \r\n \r\n
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Pivo<\/h3>\r\n <\/div>\r\n \r\n

Milovn\u00edci piva alebo pr\u00edle\u017eitostn\u00ed konzumenti sa zhoduj\u00fa na tom, \u017ee pivo v skle chut\u00ed inak. Podobne ako pri nealkoholick\u00fdch n\u00e1pojoch s\u00fa osvie\u017euj\u00face bublinky piva d\u00f4le\u017eitou s\u00fa\u010das\u0165ou chu\u0165ov\u00e9ho z\u00e1\u017eitku. Lep\u0161ie zachovan\u00e1 s\u00fdtos\u0165, \u010do znamen\u00e1 lep\u0161iu chu\u0165 piva, alebo le\u017eiaka. Chcete zabr\u00e1ni\u0165 tomu, aby v\u00e1\u0161 n\u00e1poj “stuchol” ? Vyberte si pivo v skle, preto\u017ee chr\u00e1ni v\u0161etky chute a v\u00f4ne piva pred p\u00f4soben\u00edm svetla a kysl\u00edka. Po uzavret\u00ed f\u013ea\u0161e sa kysl\u00edk nem\u00e1 ako dosta\u0165 dovn\u00fatra, \u010do chr\u00e1ni pivo pred zatuchnut\u00edm. Hned\u00e9 f\u013ea\u0161e poskytuj\u00fa 99,9 % ochranu pred UV \u017eiaren\u00edm; preto najzn\u00e1mej\u0161ie piv\u00e1 b\u00fdvaj\u00fa \u010dasto v tmav\u0161\u00edch f\u013ea\u0161iach.<\/p>\r\n \r\n <\/div>\r\n <\/div>\r\n

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\"taste-wine-glass-bottle-1\"<\/div>\r\n \r\n \r\n
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V\u00edno<\/h3>\r\n <\/div>\r\n \r\n

Pri takomto komplexnom spektre chut\u00ed je zachovanie chuti v\u00edna nevyhnutn\u00e9 na dosiahnutie \u010do najlep\u0161ieho z\u00e1\u017eitku z pitia. Chceme ochutna\u0165 v\u00edno, nie obal. Sklo zachov\u00e1va skuto\u010dn\u00fa chu\u0165 v\u00edna v\u010faka svojej vysokej miere inertnosti. Zatia\u013e \u010do in\u00e9 obalov\u00e9 materi\u00e1ly m\u00f4\u017eu do n\u00e1poja vyl\u00fahova\u0165 chemik\u00e1lie alebo vlastn\u00e9 cudzie pr\u00edchute, materi\u00e1l bez chuti a z\u00e1pachu, ak\u00fdm je sklo, zaru\u010duje, \u017ee si v\u00edna zachovaj\u00fa svoju jedine\u010dn\u00fa ar\u00f3mu. F\u013ea\u0161e m\u00f4\u017eu by\u0165 tie\u017e hermeticky uzavret\u00e9 z\u00e1tkou, ktor\u00e1 zabra\u0148uje kontaktu kysl\u00edka s v\u00fdrobkom. To je d\u00f4le\u017eit\u00e9 najm\u00e4 v pr\u00edpade vyzret\u00fdch v\u00edn, ktor\u00e9 m\u00f4\u017eu pri spr\u00e1vnom skladovan\u00ed vydr\u017ea\u0165 desiatky rokov. Zauj\u00edma v\u00e1s, pre\u010do s\u00fa f\u013ea\u0161e u\u017e tak dlho najlep\u0161ou vo\u013ebou pre v\u00edno? Zistite, pre\u010do je v\u00edno najlep\u0161ie skladova\u0165 v skle.<\/p>\r\n \r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\r\n \r\n\r\n\r\n\r\n\r\n\r\n\n\n \r\n

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Pre\u010do chut\u00ed jedlo lep\u0161ie v skle?<\/h2>\r\n

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\"taste-jams-jellies-glass\"<\/div>\r\n \r\n \r\n
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D\u017eemy a marmel\u00e1dy<\/h3>\r\n <\/div>\r\n \r\n

Pam\u00e4t\u00e1te si na tie chutn\u00e9 d\u017eemov\u00e9 poh\u00e1re u star\u00fdch rodi\u010dov, ktor\u00fdmi ste si r\u00e1no natierali chrumkav\u00fd chlieb sladk\u00fdm d\u017eemom? Nie je n\u00e1hoda, \u017ee d\u017eemy a \u017eel\u00e9 s\u00fa \u010dasto balen\u00e9 v sklenen\u00fdch poh\u00e1roch. Podobne ako pri om\u00e1\u010dkach, poh\u00e1re zaru\u010duj\u00fa bezpe\u010dnos\u0165 a zachovanie chuti v\u010faka svojej inertnosti. D\u017eemy a \u017eel\u00e9 nie s\u00fa len sladk\u00e9, ale aj kysl\u00e9. Zatia\u013e \u010do t\u00e1to kyselina m\u00f4\u017ee reagova\u0165 s niektor\u00fdmi materi\u00e1lmi, a t\u00fdm zmeni\u0165 chu\u0165 a kvalitu v\u00fdrobku, sklo zaru\u010duje, \u017ee ned\u00f4jde k chemickej reakcii, \u010d\u00edm sa zachov\u00e1 sladk\u00e1 chu\u0165. \u010eal\u0161\u00ed d\u00f4vod s\u00favis\u00ed s teplom. D\u017eemy a \u017eel\u00e9 sa musia bali\u0165 e\u0161te hor\u00face a musia r\u00fdchlo uvo\u013eni\u0165 teplo, aby sa dosiahla najlep\u0161ia chu\u0165 kone\u010dn\u00e9ho v\u00fdrobku. Sklo vyroben\u00e9 zo zlo\u017eiek, ktor\u00e9 sa nach\u00e1dzaj\u00fa v pr\u00edrode (piesok, uhli\u010ditan sodn\u00fd a v\u00e1penec), umo\u017e\u0148uje, aby sa teplo \u010derstvo vyroben\u00e9ho d\u017eemu uvo\u013enilo a\u017e 10-kr\u00e1t r\u00fdchlej\u0161ie ako z in\u00fdch materi\u00e1lov. V\u00fdsledkom je \u010derstvej\u0161\u00ed a chu\u0165ovo v\u00fdraznej\u0161\u00ed d\u017eem alebo \u017eel\u00e9. <\/p>\r\n \r\n <\/div>\r\n <\/div>\r\n

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\"taste-olive-oil-glass-bottle\"<\/div>\r\n \r\n \r\n
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Olivov\u00fd olej<\/h3>\r\n <\/div>\r\n \r\n

\u010ci u\u017e m\u00e1te rad\u0161ej svie\u017ei a tr\u00e1vnat\u00fd, alebo pikantn\u00fd a hork\u00fd, ve\u013ea z toho, \u010do na olivovom oleji milujeme, s\u00favis\u00ed s jeho chu\u0165ou a s t\u00fdm, ako povy\u0161uje n\u00e1\u0161 z\u00e1\u017eitok z jedla na vy\u0161\u0161iu \u00farove\u0148. K\u013e\u00fa\u010dom k zachovaniu tejto chuti je chr\u00e1ni\u0165 ho pred kysl\u00edkom, svetlom a teplom – skuto\u010dn\u00fdmi nepriate\u013emi olivov\u00e9ho oleja. Ako plynotesn\u00fd, nepriepustn\u00fd materi\u00e1l sa v\u00fdborne hod\u00ed na ochranu olivov\u00e9ho oleja a ochranu pred \u017eltnut\u00edm. Predch\u00e1dzaj\u00face \u0161t\u00fadie zistili, \u017ee zelen\u00e9 sklenen\u00e9 f\u013ea\u0161e UVAG zabra\u0148uj\u00fa oxid\u00e1cii a p\u00f4sobeniu svetla na olivov\u00fd olej lep\u0161ie ako in\u00e9 n\u00e1doby. V porovnan\u00ed s in\u00fdmi materi\u00e1lmi sa zistilo, \u017ee v\u00f4\u0148a alebo parfum oleja je najv\u00e4\u010d\u0161\u00ed v zelen\u00fdch f\u013ea\u0161iach UVAG. V\u00fdsledok? Lep\u0161ia chu\u0165 olivov\u00e9ho oleja.\u202f<\/p>\r\n \r\n <\/div>\r\n <\/div>\r\n

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\"taste-yoghurt-dairy-glass\"<\/div>\r\n \r\n \r\n
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Jogurty a in\u00e9 mlie\u010dne v\u00fdrobky<\/h3>\r\n <\/div>\r\n \r\n

Podobne ako mlieko, jogurty, smotana, maslo, n\u00e1tierkov\u00e9 tuky a cel\u00fd rad \u010fal\u0161\u00edch mlie\u010dnych v\u00fdrobkov maj\u00fa lep\u0161iu a \u010derstvej\u0161iu chu\u0165, ak s\u00fa balen\u00e9 v sklenen\u00fdch n\u00e1dob\u00e1ch. V pr\u00edpade hustej\u0161\u00edch jogurtov zohr\u00e1va svoju \u00falohu aj \u0161trukt\u00fara skla. V\u010faka jeho tuhosti sa zachov\u00e1va celistvos\u0165 jogurtu, \u010do umo\u017e\u0148uje stabiliz\u00e1ciu pr\u00edrodn\u00e9ho jogurtu bez pou\u017eitia pridan\u00fdch \u0161krobov alebo \u017eelat\u00edny. A ako v\u0161etci vieme, \u010d\u00edm kr\u00e9movej\u0161ia \u0161trukt\u00fara, t\u00fdm chutnej\u0161\u00ed z\u00e1\u017eitok.<\/p>\r\n \r\n <\/div>\r\n <\/div>\r\n

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\"taste-sauces-glass\"<\/div>\r\n \r\n \r\n
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Om\u00e1\u010dky<\/h3>\r\n <\/div>\r\n \r\n

Jedn\u00fdm z hlavn\u00fdch d\u00f4vodov, pre\u010do sa om\u00e1\u010dky – stolov\u00e9 aj kuchynsk\u00e9 – \u010dasto dod\u00e1vaj\u00fa v sklenen\u00fdch n\u00e1dob\u00e1ch, je ich konzerv\u00e1cia. Hermeticky uzavret\u00e1 n\u00e1doba zaru\u010duje, \u017ee om\u00e1\u010dku nepokazia \u017eiadne mikroorganizmy. Inertnos\u0165 z\u00e1rove\u0148 zaru\u010duje, \u017ee sa do om\u00e1\u010dky, a t\u00fdm aj do v\u00e1\u0161ho jedla, nedostan\u00fa \u017eiadne cudzie pr\u00edchute alebo chemik\u00e1lie. Tieto dva faktory spolu znamenaj\u00fa, \u017ee om\u00e1\u010dky balen\u00e9 v poh\u00e1roch chutia presne tak, ako maj\u00fa.<\/p>\r\n \r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\r\n \r\n\r\n\r\n\r\n\r\n\r\n\n\n \r\n

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S\u00favisiace \u010dl\u00e1nky <\/p>\r\n

<\/h2>\r\n <\/div>\r\n Zobrazi\u0165 v\u0161etky \u010dl\u00e1nky\n \n<\/svg><\/a>\r\n <\/div>\r\n
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Vybra\u0165 si sklo znamen\u00e1 vychutna\u0165 si chu\u0165\u00a0<\/a><\/h4>\r\n

Pokud si zvol\u00edme sklo, vyb\u00edr\u00e1me p\u0159\u00edrodn\u011bj\u0161\u00ed alternativu a t\u00edm m\u016f\u017eeme pomoci sn\u00ed\u017eit na\u0161i z\u00e1vislost na syntetick\u00fdch materi\u00e1lech. Sklen\u011bn\u00e9 lahve a sklenice jsou inertn\u00ed, vyroben\u00e9 bez chemik\u00e1li\u00ed…<\/p> \r\n

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Bezpe\u010dnos\u0165 sklenen\u00fdch obalov: Menej chemik\u00e1li\u00ed, viac zdravia\u00a0<\/a><\/h4>\r\n

\u00abSklo a keramika maj\u00fa z\u010faleka najni\u017e\u0161\u00ed po\u010det nameran\u00fdch chemick\u00fdch l\u00e1tok prich\u00e1dzaj\u00facich do kontaktu s potravinami.\u00bb\u00a0 Jane Muncke, Author and Managing Director and Chief Scientific Officer of the Food Packaging Forum  <\/p> \r\n

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Ot\u00e1zka chuti<\/a><\/h4>\r\n

O tom niet poch\u00fdb: zdrav\u00fd sp\u00f4sob \u017eivota je d\u00f4le\u017eit\u00fd. Ale jedlo by malo by\u0165 nielen zdrav\u00e9, ale aj dobre chuti\u0165. Na rozdiel od in\u00fdch obalov\u00fdch materi\u00e1lov nepren\u00e1\u0161a sklo na potraviny \u017eiadne chemik\u00e1lie ani ar\u00f3my. Vychutnajte v\u00fd\u017eivov\u00e9 hodnoty a ar\u00f3mu v\u00e1\u0161ho jedla pln\u00fdmi d\u00fa\u0161kami \u2013 zo skla.<\/p> \r\n

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\r\n \r\n <\/div>\r\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":119,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"footnotes":""},"class_list":["post-123","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nPre\u010do sklo? - chu\u0165 - Friends of Glass SK<\/title>\n<meta name=\"description\" content=\"Zistite, pre\u010do va\u0161e ob\u013e\u00faben\u00e9 potraviny a n\u00e1poje chutia lep\u0161ie v sklenen\u00fdch obaloch. 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