Bi thuyt trnh: CHT NH HA V CHT LM CHC SN PHM

Bi 7: CHT NH HA V CHT LM CHC SN PHM Ni dung thuyt trnh I. Cht nh ha 1. Cht nh ha v h nh tng 2. Bn cht ha hc v liu lng s dng 3. La chn cht nh ha 4. c tnh chc nng khc ca cht nh ha 5. c tnh II. Cht lm chc sn phm 1. Khi nim 2. Cc yu t nh hng n kh nng to gel 3. Ngun cung cp ph gia to gel trong cng nghip thc phm 4. Cc ph gia tiu biu

I. Cht nh ha 1. Cht nh ha v h nh tng Nhiu loi thc phm trong t nhin hay qua ch bin, c tn ti di dng nh tng: kem, b, sa ti, yaourt, magarin, chocolate, nc st, qu trnh ng ha t hiu qu cao, h nh tng khng b tch lp, bo qun c lu cc sn phm ny, trong cng nghip thc phm, ngi ta s dng mt ph gia c chc nng c bit n nh h nh tng, l cht nh ha. Cht nh ha l mt nhm cht thuc loi cht hot ng b mt, c tc dng lm n nh s phn tn ca nhng i phn t hay nhng hp phn khc nh kh nng lm bn h nh tng.
Phn t ca cht nh ha c mt phn phn cc v mt phn khng phn cc. Phn phn cc c th to lin kt hidro v lin kt vi cc phn t phn cc (nc).Trong khi phn khng phn cc ca phn t to nn lc Van Der Waals v lin kt vi cc cht khng phn cc (du).

Nh tng l mt h d th gm t nht mt cht lng khng c kh nng trn ln hon ton nm phn tn trong cht lng khc dng nhng git nh c ng knh nh hn 0,1 m. o Cc git nh phn tn trong cht lng c gi l ht phn tn hay pha phn tn, pha ni. o Cht lng bn ngoi c gi l pha lin tc hay pha khng phn tn, pha lin tc. Ngi ta thng phn loi nh tng theo 2 cch sau: o Da vo pha ni v pha ngoi: chia lm 3 loi: H nh tng nc trong du (W/O): cc ht nc nh phn tn trong du. H nh tng du trong nc (O/W): cc ht du nh phn tn trong nc. H nh tng a pha (W/O/W, O/W/O).
Thut ng nc ch cht lng phn cc. Thc t, nc trong thc phm khng tn ti di dng tinh khit m cn cha cc cht ha tan c trong nc nh vitamin, mui khong, acid hu c, Thut ng du ch cc cht lng khng phn cc (a bo) nh m nng chy, du thc vt, tinh du, Trong du cng ha tan mt s cht khng phn cc nh lipid, hydrocarbon,

o Da vo kch thc h phn tn: H nh tng ln:

Bi thuyt trnh: CHT NH HA V CHT LM CHC SN PHM

Kch thc ht phn tn 0,1 m Mu trng c Km bn nhit ng H nh tng nh: Kch thc ht phn tn: 0,01-0,1m Trong sut bn nhit ng tng V mt nhit ng hc th nh tng l mt h thng khng bn. lm tng tnh bn ca h nh tng,gip chng c th tn ti lu di ngi ta phi thm cc cht nh ha vo.
Tc dng ca cht nh ha: To s n nh ca h keo phn tn trong pha lin tc. Lm gim sc cng b mt ca cc git phn tn t lm gim c nng lng hnh thnh cc git trong h.

Thng s dng trong ch bin b, sa, hay cc sn phm hp Trong cng nghip thc phm: Cc cht nh ha duy tr ng nht cho kt cu ca thc phm v ngn nga s phn tch. Vic la chn cht nh ha da trn c im ca sn phm cui cng, phng php to nh tng, lng cht nh ha cng nh s lng cc hp phn khc trong thc phm. 2. Bn cht ha hc v liu lng s dng Trong cng nghip thc phm, cht nh ha c s dng ph bin nht l mono-diglyxerine v lecithin, ngoi ra cn c mt s cht nh ha khc. Lecithin (E322) Lecithin l cht hot ng b mt c ngun gc thin nhin nh u nnh, hoa hng dng, lng trng Nhiu thp nin trc y, lecithin t lng trng c s dng rng ri trong sn xut Lecithin, tuy nhin do gi thnh cao nn hin nay cc loi Lecithin c bn trn th trng hu ht sn xut t u nnh vi thng mi l LecithinTM. Lecithin bao gm mt vi phospholipid khc nhau: phosphatidylchlorine (PC), phosphatidylethanamine (PE), phosphatidylinositol (PI).
Cu trc ca Lecithin bao gm phn a nc tn ti di dng ion l mt trong cc gc PE, PC, PI. Phn k nc cha hai axit bo. Cc phospholipid trong lecithin khi trn vi nc s to thnh cc micelle hoc thnh lp b mt. Dng cu trc quan trng nht chnh l cu trc lp kp phospholipid.

Lecithin l cht nh ha cho php trn cht bo vi thc phm ha tan trong nc. Lecithin s cho tc dng nh ha tt hn khi c s dng kt hp vi cc cht nh ha khc.Ngi ta cn s dng dng Lecithin c hydroxyl ha tng tnh tan ca chng. c im chung ca cc Lecithin l khng tan trong acetone. Lng dng: 5-20g/kg thc phm. Nhm ester ca glycerine v axit bo (mono-diglyceride) (E471) Mono-diglyceride l nhm cht nh ha c s dng rng ri nht trong cng nghip thc phm, c bit l trong sn xut magarin. Mono-diglyceride l nhm cht hot ng b mt c sn xut t cc axit bo v glycerine. Khi c 3 nhm hydroxyl ca glycerine b ester ha, sn phm l cht bo, cn khi ester mt hoc hai nhm hydroxyl th sn phm l mono-diglycerine.
Tuy nhin trong cng nghip ha cht, thu mon-diglyceride, ngi ta thng trn hn hp glycerine vi triglceride nhit 200-260oC, xc tc l kim.

Lng dng: 2,5-15g/kg thc phm.

Bi thuyt trnh: CHT NH HA V CHT LM CHC SN PHM

Nhm ester ca axit bo v axit hydrocarboxylic Ngi ta thc hin phn ng ester ha gia cc monoglyceride vi nhng axit nh axit fumaric, axit citric, axit succinic to thnh nhng sn phm mi tan tt hn trong nc.
V d: ester ca axit citric v monooglyceride (CMG) l mt cht nh ha a nc cao. CMG thng uc s dng nhiu trong b thc vt, sn phm sa. Ngoi ra cn c s dng nh mt cht n nh nh tng cho mayonnaise v to ph cho chocolate v hp cht.

Lng dng: 10-20g/kg thc phm.

Nhm ester lactylat ca axit bo L sn phm ester ha ca poly lactic. Lng dng: 10-20g/kg thc phm. Nhm ester ca axit bo v polyglycerine Lng s dng: 5-10g/kg thc phm. Nhm ester ca axit bo v ethylene hay propylene glycol Lng s dng: 5-10g/kg thc phm. Nhm dn xut ca monoglyceride c ethoxy ha Lng s dng: 15-20g/kg thc phm. Nhm ester sorbitan ca axit bo Lng s dng: 15-20g/kg thc phm. Nhm cc dn xut to nh hn hp y l cc ester ca axit bo vi cc ru a chc khc glycerol nh sorbitol, glucose, fructose, maltose, lactose, Thng chng l hn hp ester ca axit stearic v palmintic. II. Cht lm chc sn phm 1. Khi nim o chc ( c) l thng s nh gi cht lng ca thc phm c v cht lng cm quan v ha l. o Nhm cht ph bin to nn chc ca thc phm l cc polysaccarit. o Polysaccarit c hnh thnh t cc phn t hexoz hay pentoz c kh nng to lin kt hidro. Khi phn tn vo dung dch , cc phn t polysaccarit lm cho dung dch c nht tng mnh do khi lng phn t ln, ng thi ng vai tr nh nhng ht keo m s tch chng ra khi dung dch thng ko theo s tch cc phn t dung mi to thnh mt khi ng nht, vng chc c gi l gel. 2. Cc yu t nh hng kh nng to gel o Lin kt gia cc phn t, cu trc cc phn t v in tch phn t. o Ngoi ra cn ph thuc vo nhit , pH v s c mt ca cc yu t khc trong dung dch.

Bi thuyt trnh: CHT NH HA V CHT LM CHC SN PHM

3. Ngun cung cp ph gia to gel trong cng nghip Ngun gc Thc vt Ph gia to gel -T thc vt: cellulose, pectin, tinh bt -Nha cy: gum arabic, gum karaya, gum ghatti, gum tragacanth -Ht: guar gum, locust bean gum, tara gum, tamarind gum -Konjac Mannan Gelatin, caseinate, huyt thanh sa, chitosan Xanthan gum, gurdlan, dextran, gellan gum, cellulose, CMC (carboxymetylcellulose) - To : agar, carrageenan - To nu: alginate

ng vt Vi khun To

4 .Mt s ph gia tiu biu o o o o o o Pectin CMC (carboxymethylcellulose) Agar Alginate Gelatin CaCl2 4.1 Pectin a. Ngun gc Pectin l thnh phn t nhin trong qu,c v thn cy hnh thnh do s thy phn protopectin trong qu trnh qu chn hoc khi c nu ln. Pectin thng c nhiu trong to, cam, chanh, c ci ng, mn, me, o Pectin ht nc v d tan trong nc nhng khng tan trong etanol b. Cu to

L polysaccarit mch thng, cu to t s lin kt gia cc phn t acid D- galacturonic C6H10O7 bng lin kt 1,4- glycoside m mt phn dc este ha vi ru metylic.

Bi thuyt trnh: CHT NH HA V CHT LM CHC SN PHM

Khi lng phn t pectin thng vo khong 20.000 200.000 vC.

Cc ch s c trng ca pectin: Ch s methoxyl (MI): l phn trm khi lng nhm methoxyl (-OCH3) trn tng khi lng phn t. Pectin c ch s metoxy cao c kh nng keo t trong dung dch ng nng cao khi c mt cc axit hu c. Pectin c ch s metoxy thp thng c tnh n hi. Ch s este ha (DE): l phn trm v s lng ca cc gc acid galaturonic c ester ha trn tng s lng gc acid galaturonic c trong phn t.

c. C ch to gel ca pectin o o Pectin c kh nng to gel rt mnh trong mi trng axit thp v khi c mt saccaroz. Dung dch cha pectin 0.3 0.4% c iu chnh n pH = 2.0 3.5 v hm lng saccaroz t 60 65% to thnh khi ng rn chc nhit thng v ngay c khi un nng n 1000C cng khng b ph hy cu trc.

Tnh cht to ng ca pectin ph thuc vo cc yu t sau: - Chiu di mch phn t: quyt nh cng ca gel. - Mc methoxyl (-OCH3) ha qui nh c ch to gel. - Dng cation v anion cng nh hng n bn ng t, cc cation nh Ca2+, Al3+ lm tng bn gel cn Na+ iu kin xc nh th c tc dng ngc li. d. ng dng Trong cn sx nc gii kht Trong cn ch bin sa Sx mt tri cy v mt ng 4.2 CMC (carboxymethylcellulose) a) Cu to CMC l ch phm ca dng bt trng thu c do tc dng ca cacboxymethylnatri (-CH2- COONa) vi cc nhm hydroxyl ca cellulose, c phn t lng t 40.000- 200.000vC. CMC c iu ch t cellulose theo s phn ng sau: Sx ko mm Ch to mng bao b n c Trong cng ngh sx bnh nng

Bi thuyt trnh: CHT NH HA V CHT LM CHC SN PHM

b) Tnh cht CMC tan tt trong nc, sucrose, chlorua natri v ethanol nhng tan t trong du thc vt v glycol propylene. Dung dch CMC c th b ph hy do vi sinh vt hoc enzyme kh. CMC c dng trong thc phm vi liu lng 0.5- 0.75% . CMC c tc dng gi m, lm chm qu trnh kt tinh, lm mn tinh th, ngn cn kem chy, ko di thi gian bo qun, chng dnh c) ng dng Sx kem Sx nc ung Sx bnh ko Sx cc dng nc st

4.3 Agar a. Ngun gc Agar l loi phycoloid u tin c s dng lm ph gia thc phm. Agar c thu nhn t loi to bin thuc h Rhodophycene. Agar c dng bt mu trng hay vng nht, khng mi hoc c mi nh c trng, khng v. Agar khng tan trong nc lnh, tan 1 t trong etanol v tan c trong nc nng. b. Cu to
CH 2OH H O H H O H H OH H H O H O H H CH 2 OH H O O

L hn hp phc tp ca cc polysaccarit m thnh phn ch yu ca mch chnh l D- galactose v 3,6- anhydro- Lgalactose, xen k nhau bng lin kt 1-4 v 1-3.

HO

Agar gm 2 phn: agarose (phn to gel) v agaropectin ( khng to gel). - Agarose l chui kt hp gia cc phn t D- galactose tai v tr b-1,3 vi 3,6- anhydro- Lgalactose ti v tr a -1.

- Agaropectin th to ester vi sulfate (3- 10% sulfate), vi acid D- glucuronic v vi mt lng rt nh acid pyruvic. c. Kh nng to gel Qu trnh to gel xy ra khi lm lnh dung dch agar.

Bi thuyt trnh: CHT NH HA V CHT LM CHC SN PHM

Agar c kh nng to gel mnh nht do qu trnh to gel c th xy ra nng 0.04%, gel to thnh c bn cao nht. Dung dch agar s to gel 32-400C v tan chy 80- 850C. Cht lng gel tt hn khi kt hp vi gum ca ht u locust (0.1- 0.2%). Hm lng ng nhiu th agar s cng hn nhng lm gim kt dnh.

d. ng dng c s dng trong mt tri cy nhm thay th cho pectin v lm gim lng ng trong sn phm. Ngoi ra cn s dng trong cc sn phm yoghurt, sa chocolate, trong nghnh bnh ko 4.4 Alginate a. Ngun gc v cu to o Alginate l mt loi axit hu c c trong to nu vi khi lng phn t khong 32.000 200.000 vC. Alginate c to thnh t chui cc phn t acid D- manuronic (M) v acid L- guluronic (G) lin kt vi nhau bi lin kt 1,4- glycozit.

b. c im Cc alginate tan trong nc to thnh dung dch ging sol agar v n kh nht nng thp. nht ca dung dch alginate d b gim bo qun cn cho thm cht bo qun nh axit benzoic, axit socbic Cc alginate c kh nng to gel khi c mt ion canxi ngay nhit phng v pH= 4 10. Alginate c G cao cho cu trc gel chc, mu sng v bn nhit, cn alginate c M cao cho u trc yu hn , do hn v t bn nhit nhng i bn khi ng lnh/ r ng Natri alginate thng c dng trong thc phm vi vai tr cht n nh, cht lm c, lm dy, v lm cht bo v cc loi kem ngn nga s to thnh cc tinh th nc Ngoi ra cn c kali alginate, amonium alginate, propylen glycol alginate cng dng trong vic to bt, lm c, cht nh ha 4.5. Gelatin a. Ngun gc v cu to L polypeptid cao phn t thu nhn t collagen ca m lin kt ng vt, bao gm xng, da v gn. Phn t gelatin gm 85- 90% l protein cn li l mui khong v nc. Cu trc phn t gm 18 acid amin khc nhau lin kt theo mt trt t xc nh, tun hon, to nn chui polypeptid vi khong 1000 acid amin. Cu trc c bn ca chui gelatin l: -Ala- Gly- Arg- Gly- Glu- Hyp- Gly- Pro Trng lng phn t t 20.000- 70.000vC. b. c im Gelatin l cht rn dng ming, vy, bt hoc ht, khng mi, khng v, trong sut, c mu t vng nht n trng. Tan trong cc polyol nh glyxerin, propylen glycol, khng tan trong cn, aceton, CCl4, benzen...

Bi thuyt trnh: CHT NH HA V CHT LM CHC SN PHM

L ph gia thc phm khng c gii hn s dng. c dng to cu trc, to bt, gi mi tri cy, ngn cn qu trnh tch lng khi lm ng lnh kem, gia tng lng m c. ng dng o Sn xut bnh ko o Trong cn sn xut tht o Sn xut sa v ch phm t sa o Trong dc phm o Sn xut kem o To mng thc phm o Sn xut nc gii kht