Hng s dng ph gia mi trong CNCBRT

Nhm 8

MC LC
Phn I: Tng quan v ph gia
I. II. III. nh ngha ph gia Phn loi ph gia nh hng ca ph gia

Phn II: Quan im v hng s dng ph gia mi trong CNCBRT A. QUAN IM B. HNG S DNG MT VI PH GIA MI
I. Acid hu c
1.1. 1.2. 1.3. Dehydroacetic acid Glucono-delta-lactone Sodium diacetat Transresveratrol. Dch chit t cy lch (Sedge extracts) Ascorbyl palmitate. Ethoxyquin Propyl gallate (PG). Dch chit t cy hng tho (hp cht t nhin) Dch chit t tr. Allura Red AC Copper chlorophyllin. Lycopene Cht chit tch t t (Paprika extract).

II.

Cht chng oxi ha

2.1. 2.2. 2.3. 2.4. 2.5. 2.6. 2.7.

III.

Ph gia to mu
3.1. 3.2. 3.3. 3.4.

IV.

Cht to nh
4.1. Sodium stearoyl lactylate. 4.2. Sucrose ester ca acid bo. 4.3. Di-octyl sodium sulphosuccinate.

V.

Enzyme
5.1. Anthocyanase 5.2. Beta-glucanase. 5.3. Naringinase (Penicillium ssp)

VI.

Cht gi v
6.1. Ammoniated glycyrrhizin. 6.2. Sucralose.

VII.

Ph gia dinh dng

7.1. Vitamin E TPGS. -1-

Hng s dng ph gia mi trong CNCBRT

7.2. Calcium glycerophosphate. 7.3. Cupric gluconate 7.4. Ferric orthophosphate

Nhm 8

VIII. Cht bo qun

8.1. 8.2. 8.3. 8.4. 8.5. Chitosan (sn xut t ph liu tm) Bipheny Thiabendazole Nisin Heptyl paraben

IX.

Cht lm ngt
9.1. Monellin 9.2. Arabinose.

Phn III: Quy nh ca B Y T

-2-

Hng s dng ph gia mi trong CNCBRT PHN I

Nhm 8

TNG QUAN V PH GIA

I. NH NGHA PH GIA:
Ph gia thc phm (food additive) l nhng cht khng c coi l thc phm hoc mt thnh phn ca thc phm. Ph gia thc phm c t hoc khng c gi tr dinh dng, c ch ng cho vo vi mc ch p ng yu cu cng ngh trong qu trnh sn xut, ch bin, x l, bao gi, vn chuyn, bo qun thc phm. Ph gia thc phm khng bao gm cc cht nhim hoc cc cht b sung vo thc phm vi mc ch tng thm gi tr dinh dng ca thc phm.(Theo quy nh danh mc cc cht ph gia c php s dng trong thc phm ban hnh km quyt nh s 3742/2001/q byt ngy 31 thng 8 nm 2001 ca b trng b y t ) R hn, ph gia thc phm l: Cc ch phm t nhin hoc tng hp ha hc, khng phi thc phm a vo thc phm nmt cch c thc hin nhng mc ch k thut nht nh Cn lu li trong thc phm dng nguyn th hoc dn xut, nhng m bo an ton cho ngi s dng T rt lu, cc cht ha hc c a vo thc phm lm thay i chc nng ban u ca chng. K thut s dng cc cht ph gia thc phm ngy cng c hon thin v ngy cng a dng ha. Hin nay c hn 2500 cht ph gia khc nhau c a vo thc phm. Tuy nhin, rt nhiu cht khng c kim sot cht ch, gy nn nhng hu qu rt nghim trng. Mt vi thut ng khi s dng ph gia: DL50 (Dose Lethal 50): liu lng gy cht 50 ng vt th nghim ADI (Aceptable Daily Intake): lng n vo hng ngy chp nhn c , khng gy c hi (mg/kg th trng, ngy) MTDI (Maximum Tolerable Daily Intake) : Lng n ti a hng ngy c th chp nhn c (3g/ngi, ngy) ML (Maximum Level): lng gi hn ti a ca mi cht ph gia s dng trong qu trnh sn xut, ch bin, x l, bo qun, bao gi v vn chuyn thc phm.

II. PHN LOI PH GIA

Thng c chia lm 6 nhm ln: cc cht bo qun, cc cht dinh dn, cc cht to mu, cc cht to mi, cc cht ci to cu trc thc phm, cht ph gia c nhiu c tnh.

1. Cc cht bo qun
C ba loi cht c dng bo qun thc phm: Cht chng oxy ha: dng bo qun lipid, chng oxy ha vitamin trong thc phm, chng mt mu v h hng v mi v, cu trc, gi tr dinh dng. Cc cht ny c k hiu t E300 E321) Cht chng vi sinh vt: bao gm rt nhiu cht khc nhau. Cc cht ny c k hiu t E200 E290). Lm tng tnh an ton cho TP v tng bn ca TP trc VSV do c ch s pht trin ca VSV, c bit cc VK gy bnh. Lm bn vng cht lng ca thc phm do ngn nga c s h hng ca TP bi VSV. C ch: c ch hay kh hot tnh enzyme ca VSV, lm ngng cc phn ng ca qu trnh trao i cht trong t bo VSV, to p sut thu thu a t bo VSV n trng thi mt nc v tiu nguyn sinh,

-3-

Hng s dng ph gia mi trong CNCBRT

Nhm 8

hp thu v c nh mt s kim loi lm ri lon cc qu trnh trao i cht trong t bo VSV Cht chng sm mu: l nhng cht dng chng s thm mu bi phn ng bi enzyme hay phn ng khng do enzyme. VD: Vitamin C (E300), acid citric (E330), sunfit natri (E221)

2. Cc cht dinh dng

Nhng nm gn y, nhiu cht c cho vo thc phm tng gi tr dinh dng ca thc phm, b li lng tn tht trong qu trnh ch bin. Ngoi ra cn dng sn xut cc loi thc phm theo nhu cu dinh dng c bit. Cc cht ny bao gm: vitamin, mui khang, axit amin, cc cht to si (pectin, xenluloza, tinh bt)

3. Cc cht to mu
Cc cht ny lm tng gi tr cm quan ca thc phm. Bao gm cc cht t nhin v tng hp. Cc cht ny k hiu t E100 n E180 Cc im cn bit khi s dng mu cho TP Mt s loi TP khng cn b sung mu: Sa (lng, nguyn kem, tch kem, bt...), trng (lng, bt); bt ng cc, ng mt ong, nc tri cy, necter tri cy, cacao, chocolate, tr, gia v, ru vang Vi TP ch s dng mu nht nh : du, b (carotene0 Mt s cht mu ch c s dng cho mt s TP nht nh: Erythosine (coctail, hp) Mt s mu khng hn ch lng s dng (chlorophyll, caramel, carotene, mu trch t paprika, anthocyanne ca c ci ng. Mt s TP ch c cha mt lng mu nht nh: nc gii kht khng cn (100mg/l), confiture, thch, rau ngm dm (150mg/kg)

4. Cc cht to mi
Cc cht to mi chim mt s lng ln trong s cc cht ph gia. c chia lm ba nhm ln: Cht ngt: bao gm cc loi ng: saccharose, frutose, glucose, ng sa trong saccharose c dng ph bin hn c. Mt s cht c nng lng thp nh sacarin, aspartam c s dng nhiu Mi t nhin v nhn to to ra sn phm c mi thm ph hp Cc cht lm tng cng cht mi

5. Cc cht ci to cu trc thc phm

Nhng cht ny s lm ci thin cu trc ban u ca thc phm. Bao gm: Cc cht lm n nh Cc cht lm nh tng ha (E322 E494): l cht hot ng b mt, trong phn t c nhm ho nc (hydrophile) v nhm k nc (hydrophobe) Cc cht to c, to gel

6. Cc cht ph gia c nhiu c tnh

Bao gm cc cht ph bt, cc enzyme, cc cht xc tc, cc dung mi Vai tr ca Enzyme trong ch bin thc phm: Chuyn ha cc sn phm t nhin: amylase, glucoxydase thy phn tinh bt thnh daxtrine, mch nha, glucose Bo qun TP Ci thin cu trc v bn sn phm Ci thin tnh cm quan ca thc phm -4-

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Thc hin qu trnh k thut: gim nht dch p qu bng enzyme pectinase, thun li cho qu trnh lc

III. NH HNG CA PH GIA

1. ch li ca cc cht ch gia thc phm
An ton hn, m bo dinh dng hn: Khi s dng nhng cht chng VSV s cho php bo qun thc phm khi s hot ng ph hy bi VSV, do TP tr nn an ton hn. Cc cht oxy ha s lm gim s nguy hi do cc cht c c to thnh t cc qu trnh oxy ha ca thc phm. Nu cho vo TP cc cht dinh dng s lm tng gi tr dinh dng ca thc phm. Nhiu thc phm c b sung vitamin, khong cht hoc cht x khng c hoc b tiu hy trong khi bin ch nng cao gi tr dinh dng ca mn n. C nhiu bnh gy ra ch v thiu cht dinh dng nh bnh bu tuyn gip v thiu iod cn thit cho s to ra hormon ca tuyn ny; bnh ci xng tr em v thiu vitamin D, khng hp th c calci nn xng mm v bin dng; bnh scurvy gy sng, chy mu nu rng, lu lnh vt thng v c th dn n t vong nu ko di, ch l do thiu sinh t C khi khng dng rau tri ti. Ngy nay, nh cc cht dinh dng cn thit ny c b sung vo thc phm m cc bnh va k him khi xy ra. Tng thm cht dinh dng bng cch ny gip trnh suy dinh dng nhiu sc dn ch quen dng thc phm t cht dinh dng. Cng c nhiu trng hp thiu dinh dng v l l, tht thng vi vic n ung, thch n vt nhng mn n tp nhp, t cht b; hoc v ngho tng thiu n; hoc v khng thc c gi tr ca dinh dng; hoc v mun gim bo ph, n king. Cho nn vic b sung cht dinh dng vo thc phm l cn thit. Ci thin cht lng cm quan ca thc phm (cu trc, mu sc, mi v...) Kh nng chn la cc loi thc phm s cao hn, vic s dng cc cht ph gia thc phm cho php to ra nhiu chng loi thc phm khc nhau, to ra nhng thc phm p ng cc khuynh hng mi trong tiu dng (sc khe, cm quan, thc phm n king, thc phm n lin, thc phm ngho cacbon ...) Gi c thc phm s r hn.

2. Nhng ri ro do ph gia to nn Tc ng ca cht ph gia ln TP lm tng s thay i mt s thnh phn ca thc phm, dn ti lm cht lng thc phm c th thay i xu giai on ngn hay giai on di C th gy ra s to thnh cc c t t cc phn ng vi nhiu c ch khc nhau Tht ra, nguy c ng c do ph gia thc phm gy ra l do S dng qu liu lng cho php (c tnh ca chnh ph gia) Ph gia khng t tinh khit (ha hc, vi sinh vt) theo quy nh Mt vi v d: Nhm sulfite (bisulfite de potassium, sulfite de sodium, dithionite de sodium, acide sulfureux) : c th gy kh th, nhng ngi b hen suyn khng nn n thc phm c cha sulfite. Sulfite gip thc n, v thc ung c mu ti thm hn. Sulfite c trn trong rau qu, qu kh (nh nho kh) hoc ng lnh. Cc loi nc gii kht, nc nho v ru cht u c cha sulfite. Sulfite cng c th c trn trong cc loi ng dng lm bnh mt lm cho n c
-5-

Hng s dng ph gia mi trong CNCBRT

Nhm 8

v ti hn v cng tm thy trong cc loi tomato sauce v tomato paste. T nm 1987, Canada cm nh sn xut trn sulfite trong cc loi salade n sng, ngoi tr nho kh. Aspartame (Equal, Nutrasweet) : l ng ha hc c v ngt gp c 200 ln hn ng thng. Aspartame c s dng rng ri khp th gii trong bnh ko, yogurt, v trong cc thc ung t nhit nng, nh Coke dite, Pepsi dite vv.C ngi khng hp vi cht aspartame nn c th b au bng, chng mt, nhc u vv d lun cn n rng aspartame c th gy cancer no, nhng tin ny cha c gii y khoa xc nhn! Trong c th, aspartame c phn ct ra thnh acide aspartique v phnylalanine. i vi ai c bnh PKU (phenylketonuria), l mt loi bnh rt him, do s lch lc ca mt gene khin c th khng to ra c enzyme kh b cht phenylalanine. Cht sau ny s tng ln nhiu trong mu v lm tn hi n h thn kinh trung ng.

PHN II

QUAN IM V HNG S DNG PH GIA MI TRONG CNG NGH CH BIN RAU TRI
A. QUAN IM
Hn ch ti mc thp nht lng ph gia thc phm cn thit phi s dng nhng vn m bo mc ch s dng Lng cht ph gia c s dng trong trong qu trnh sn xut, ch bin, bo qun, bao gi v vn chuyn c th tr thnh mt thnh phn ca thc phm nhng khng nh hng ti tnh cht l ho hay gi tr khc ca thc phm Th trng cht chng oxi ha tng hp ang gim dn, trong khi nhng cht chng oxi ha t nhin c chit xut t cy c ang tng dn, v ngi tiu dng v lut php d chp nhn hn.

B. HNG S DNG MT VI PH GIA MI

I. ACID HU C:
I.1. Dehydroacetic acid (DHA/ DHS/ Methylacetopyronone/)
Cng thc phn t: C8H8O4 (cu trc vng) Phn t lng: 168.16 Dng bt tinh th mu trng. Nhit si ( p sut kh quyn): 269.90C Nhit chy: 109-1110C Khi lng ring 20oC : 5.8 g/l tinh sch: >98.0 % Kh nng ha tan ( 25oC) Trong nc: <0.1%. Trong du thc vt (du oliu): 1.6% Trong propylene glycol: 1g/35ml Chc nng: -6-

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Cht iu chnh pH Cht bo qun. ng dng trong thc phm: Sn phm t sa: Dehydroacetic acid c kh nng khng khun nng 0.1-0.4% v khng nm nng 0.05-0.1% c dng nh l mt cht khng nm trong bao b ph mai. Sn phm t rau qu ht: Dehydroacetic acid c ng dng trong bo qun cho b c ct v gt nng khng c php vt qu 65ppm. c dng lm cht kt dnh vi nng khng gii hn Ngoi ra c th dng sodium dehydroacetate thay th, dehydroacetic acid v mui natri ca n u c cng nhn GRAS (generally recognized as safe) trong qui trnh sn xut cht lng. Thng s k thut c s dng trong thc phm: Dehydroacetic acid pK1=5.27. L mt trong nhng cht c kh nng in ly rt cao trong acid hu c v c kh nng hot ng hiu qu ti dy pH rng hn nhng acid khc. C hiu qu hat ng chng li Saccharomyces cerevisae cao gp hai ln so vi benzoate ti pH=5 , v cao gp 25 ln trong vic chng li Penicillium glaucum v Aspergillus niger. Hm lng an tan trong thc phm LD50 (mg/kg khi lng c th) trn chut l 1000. Vn bn lut: USA Dehydroacetic acid 21 CFR 172.130, 175.105, 175.300.

I.2.

Glucono-delta-lactone (D-gluconic acid--lactone/ D-gluconolactone/ D-

glucono-1,5-lactone) Cng thc phn t: C6H10O6 (cu trc vng). Phn t lng: 178.14 Dng bt tinh th mu trng. Nhit chy: 1530C (b phn hy) Khi lng ring 200C : 5.8 g/l Hm lng kim loi nng ti a cho php: <0.002 ppm Kh nng ha tan 250C Trong nc: 59% Trong ethanol: 1% Chc nng: Cht c kh nng to phc Cht iu chnh pH Cht bo qun Cht ph gia trong bt m v nng ng dng trong thc phm: Sn phm t sa: s dng nhm thay th v chua trong sa chua, trong sa chua c hm lng cht bo thp Sn phm nng: trong sn phm tht. Trong rau qu ht: s dng nh bt n v cht lm trng, c th l thnh phn trong u xanh ng hp.

-7-

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Glucono-delta-lactone c cng nhn GRAS M trong sn xut an ton. Glucono-deltalactone c th c s dng nh l cht lm chua, bt n, cht iu chnh pH, cht bo qun v kt dnh. Thng s k thut trong thc phm: Glucono-delta-lactone phi b thy phn thnh gluconic acid trc khi n c th h pH xung thp. V vy, ch c s dng trong ph mai vi t l pH c gim xung thp. Liu lng trong thc phm: LD50 (mg/kg khi lng c th) trn th l 7630. Vn bn lut M Glucono-delta-lactone: 9 CFR 318.7, 381.147, 21 CFR 131.111, 131.136, 131.144, 155.120, 184.1318.

I.3.

Sodium diacetate (Dykon/Sodium acid acetate/Sodium hydrogen diacetate/CAS

126-96-5) Cng thc phn t: CH3-COONa-CH3-COOH.H2O Phn t lng: 142.09 (dng khan) Dng tinh th rn mu trng m Nhit si ( p sut kh quyn): 2350C Nhit chy: 580C tinh sch: >39 n <41 vi acetic acid; >58 n <60 vi sodium acetate Hm lng nc ti a: <2% Hm lng kim lai nng ti a: <10ppm Hm lng asen ti a: <3%. Kh nng ha tan 250C trong nc: 100%. Chc nng: Cht to phc Cht iu chnh pH Cht bo qun Cht iu v. ng dng trong thc phm: Sn phm nng: c ch mc v vi khun trong sn phm bnh m v c mt t tc ng ln nm men Sn phm t sa Trong du v cht bo: c s dng nh mt cht bo qun trong b v giy bc, cht iu chnh pH, cht to v Trong sn phm t tht trng sa Trong bo qun ng v mt: kim hm s pht trin ca nm mc nng 0.12% trong malt syrups Sodium diacetate c cng nhn GRAS ti M trong sn xut an ton. Thng s k thut: Sodium diacetate pK1=4.75. Hiu qu khi hat ng ti pH t 3.5 n 4.5 trong c ch chng li nm mc Nng an tan: Lng hng ngy chp nhn c cho ngi l l 15mg/kg trng lng c th. Nng ti a trong mt s thc phm l: 0.05% trong snack, soup, 0.1% trong cht bo, du, ko mm, v sn phm tht, 0.4% trong sn phm nng. Vn bn php lut: M : Sodium diacetate : 21CFR 184.1754 -8-

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Ngoi ra c th thay th bng calcium diacetate. Calcium diacetate c cng nhn GRAS M trong sn xut an tan. N c s dng nh l cht bo qun, cht iu chnh pH, cht to v. (Calcium diacetate: 21CFR 182.6197)

II. CHT CHNG OXI HA.

II.1. Transresveratrol.
Transresveratrol l mt trong nhng thnh phn ca vang - loi ru m ngi ta cho rng c tc dng chng li bnh tim v thm ch l ung th nhng ngi ung va phi. Nguyn nhn l vang trung ho cc tc nhn oxy ho chng hn nh cc gc t do. Nhng gc t do s lm tn thng m nu c th khng nhanh chng ""cn qut"" chng. Transresveratrol c ca ngi l mt trong nhng thnh phn c li cho sc kho ca vang . ng dng trong thc phm: Cc loi hoa qu sau thu hoch c th ti lu hn nh transresveratrol: Ngm to vo dung dch transresveratrol c tc dng gi cho chng ti trong 3 thng thay v 2 tun khi khng s dng ho cht bo qun Gi cho nho ti trong 2 tun thay v 1 tun nh trc y.(ngel Gonzalez Urea, i hc Complutense, Ty Ban Nha) Dung dch transresveratrol c th dit nm trn hoa qu: Trnh men v mc lm ho nhiu loi hoa qu, rau v ng cc Lm cho hoa qu trnh c Botrytis cinerea mt loi nm tn cng v lm qut nhiu loi qu nh to v nho bo qun hoa qu ch cn mt lng transresveratrol rt nh: khong 4mg mi mt qu nho. Con s ny nhiu hn 50% so vi lng transresvertrol tn ti t nhin v nho. Mc thp nh trn rt c hiu qu i vi nhng qu to nhim nm Botrytis cinerea. Sau 60 ngy, gn 90% to c x l trong dung dch gi c m ti ngon nh va mi hi. Mt s to trng vn ti sau 75 ngy. To khng c x l dung dch b ho trong vng 2 tun. Ngoi ra cn dng bo qun cc nng phm khc chng hn nh c chua, l tu v t ngt. Hin nay, ang th nghim mt s phng php sn xut transresveratrol vi gi thnh r hn cng nh ng dng pht trin mt h thng bo qun hoa qu thng mi.

II.2. Dch chit t cy lch (Sedge extracts)

Cng dng : cht chng oxi ha t nhin. Dch trch ly t cy lch (Carex distachya) l dung dch giu oxi ha v c th ng dng trong cng nghip nh l cht c th thay th cc cht ph gia tng hp. Dch trch t loi cy ny c hot tnh chng oxi ha ging nh nhng loi cht xa nay vn hay dng l ascorbic acid, alpha-tocopherol, BHT (theo ti liu c xut bn ca Jouranl of Agricultural and Food Chemistry). Bng k thut quang ph, cc nh nghin cu xc nh c trong dch chit cy lch cha 16 loi polyphenols: by loi lignans, bn loi phenylethanoids, ba loi c dn xut resveratrol, mt loi l secoiridoid glucoside, v mt loi l monolignol. Kt qu nghin cu ch ra rng nh s hin din nhiu ca hp cht c hot tnh phytochemical nn hp cht mi c kh nng chng oxi ha mnh. Theo mt s chuyn gia cho rng: th trng cht chng oxi ha tng hp ang gim dn, trong khi nhng cht chng oxi ha t nhin c chit xut t cy c ang tng dn, v ngi tiu dng v lut php d chp nhn hn.

-9-

Hng s dng ph gia mi trong CNCBRT II.3. Ascorbyl palmitate.

Nhm 8

Cn c gi l: 6-O-Palmitoy-L-ascorbate/ L-ascorbyl palmitate/ 2,3-Didehydro-threo-hexono1,4 lactone-6 palmitate/ 6-Palmitol-3-keto-2-glucofurano-lactone/ E304/ Palmitoyl-L-ascorbic acid/ Ascorbyl palmitate NF/ Vitamin C-palmitate. Cng thc phn t: C22H38O7 Phn t lng: 414.55 Dng bt mu trng c mi ging x phng v v nh tri citrus. Nhit chy: 107-1170C ( 1130C s b phn hy nu c mt oxi, 1800C s b phn hy k c khi khng c oxi) tinh sch: >95 % tro ti a: 3ppm. Kh nng ha tan trong nc 250C pH=7 l 0.002% , 500C pH= 8.1 l 0.01%; 600C pH=8.1 l 60%, 700C pH=7 l 2.1% ; 1000C pH=8.1 l 10%. Kh nng ha tan trong du thc vt : Du da 250C: 1.2% ; 1000C: 50% Du oliu 250C : 0.3% Du du phng 250C: 0.3% ; 700C: 1.6% v 1000C: l 9%. Kh nng ha tan trong ethanol Ethanol 50% 25oC: 0.4% Ethanol 95% 25oC: 108.0% Ethanol 100% 25oC: 125.0%. Kh nng ha tan trong propylene glycol 25oC: 48.0%. Chc nng : cht chng oxi ha ngn cn qu trnh i thiu, l cht bo qun, cht chuyn th sa, cht n nh, ngun vitamin C, cht bo qun mu. ng dng trong thc phm: Sn phm nng Nc ngt Margarine Xc xch Du thc vt M pha vo bnh cho xp gin. Thng s k thut trong thc phm : Bt u b phn hy ti 113oC khi c s hin din ca oxi Khng n nh pH kim. Cht h tr anpha-tocopherol Vn bn lut php : c M ( FDA v USDA cng nhn nng ti a l 0.02% trong b thc vt), Anh v Australia chp nhn. Ngoi ra c th dng Ascorbyl stearate thay th

II.4. Ethoxyquin
Cn c gi l: 6-Ehoxyl-1,2-dihydro-2,2,4-trimethylquinone/ 1,2-Dihydro-6-ethoxy-2,2,4trimethyquinoline/ Santoquine/ EMQ. Cng thc phn t: C14H19NO. Phn t lng: 217.34 Cht lng mu vng - 10 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Nhit si ( p sut kh quyn): 125 oC Chc nng : cht chng oxi ha v n nh. ng dng trong thc phm: Chng s to thnh nhng m nu trn to, l trong qu trnh bo qun. Cht bo qun mu trong t bt (ground chili , paprika). S dng nh cht chng oxi ha trong thc n gia sc. Vn bn php lut: USA Theo FDA ethoxyquin c s dng vi hm lng: 100 ppm trong t bt, 3ppm trong m ng vt cha nu, 0.5ppm trong trng.

II.5. Propyl gallate (PG).

Cn c gi l: n-Propyl-3,4,5-Trihydroxybenzoic acid/ Gallic acid, propyl ester/ E310/ Nipa 49/ Nipagallin P/ Progallin P/ Tenox PG/ Sustane PG. Cng thc phn t: (OH)3C6H2COOCH2CH2CH3 Phn t lng: 212.20 Dng bt tinh th mu trng vi mi thm nh. Nhit si ( p sut kh quyn): phn hy 148oC. Nhit chy: 146-150 oC im chy: 187oC tinh sch: >98.0 % Lng tro ti a: 0.1%. Kh nng ha tan Trong nc 20oC: <1%. Trong du thc vt 20 oC : 1% trong du ht cotton, 2% trong du u nnh, khng ha tan c trong du bp. Trong dung dch ethanol (100%) l > 60%. Chc nng : chng li qu trnh xi ha gy i thiu trong sn phm cha lipid bng ct t cc gc t do hnh thnh trong qu trnh t oxi ha ca cht bo khng bo ha. ng dng trong thc phm: Trong ko cao su Trong nc ung khng cn Margarine Trong ht Xc xch. Nhng cht c th thay th PG: BHA, BHT, TBHQ, octyl gallate, dodecyl gallate. Thng s k thut trong thc phm: Rt nhy vi nhit v b phn hy ti 148 oC khng dng trong nhng thc phm c gia an x l nhit . t ha tan trong du v nc, c th hnh thnh phc mu vi ion ca kim lai, v nh hung n c tnh ca thc phm. Cht h tr: BHA; BHT. An tan trong thc phm: Khng b ch trch nhiu trong an ton thc phm. Vn bn php lut: c nhiu nc chp nhn : USA, UK, Europe, Canada, Australia, Japan.

- 11 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Hm lng cho php ca FDA l 0.02% v USDA 0.01% trong dng n lp hay khi phi trn vi BHT hay BHA trong nhng thc phm cha lipid. Mt s tiu chun trong nhng ng dng c bit: Trong ko cao su l 0.1%. Thc ung khng cn l 0.1% Margarine 0.1%. Trong ht trn 0.02% trn thnh phn du. Trong du ng vt hay khi phi trn du thc vt l 0.01% trn thnh phn lipid.

II.6. Dch chit t cy hng tho (hp cht t nhin)

Cn c gi l: Pristene RO/ Pristene RW/ Stabex/ Herbalox/ Freeze-Grad-FP-15/ Flav-R-Keep FP-51. Dng bt mu vng hay cht lng phn tn trong du hay nc. Khi lng ring: 0.36 g/ml. tinh sch: 16-24% carnosic acid Thnh phn nc ti a: 5%. Chc nng trong thc phm: Lm chm qu trnh i thiu nh vo ct t gc t do. S dng nh l mt cht chng oxi ha t nhin. ng dng trong thc phm: Du v cht bo Myonnaise Ko cao su Trong tht Gia v B u phng Du gim trn Snack v ht Du citrus. salad Sp Thng s k thut trong thc phm: Thm vo mt cch trc tip hay ha tan trong du. Nng l lng c th cho vo cht bo hay nguyn liu thc n. Cn c th s dng bng cch trn kh trong bt thc phm. Cht h tr : Ascorbic acid, ascorbyl palmitate. Vn bn php lut: USA: 200-1000ppm da vo thnh phn acid carnosid v thi hn s dng v ty thuc vo sn phm.

II.7. Dch chit t tr.

Cn c gi l: Teabalox T-02/ Teabalox O/ Green tea oleoresin. Cu to: catechins v gallates ha tan trong nc v oleoresin ha tan trong du. Dng cht lng mu nu st. Chc nng trong thc phm: Cn tr qu trnh oxi ha bng cch ct t gc t do, v c th km hm cc ion kim lai. c s dng nh l mt hp cht oxi ha t nhin. ng dng trong thc phm: Du sa lt Trong du thc vt Gia v Snack v ht. K thut dng trong thc phm: Phun vo thc phm dng kh. nhit cao hn 130oC, n b gim hot tnh nhng li l mt cht bn nhit. S dch chuyn polyphenols khi phase du sang

- 12 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

phase nc c th xut hin nu c mt lng nc ng k xung quanh, chnh v vy m lm gim hat tnh chng oxi ha. Vn bn php lut: USA, c cng nhn bi FDA trong s dng trong thc phm: 0.025 n 0.15% ca cht bo.

III. PH GIA TO MU.

III.1. Allura Red AC.
Cn c gi l: FD & Red 40/ E129/ C.I. 16035 (Food Red 17)/ Disodium-2-hydroxy-1-(2methoxy-5-methyl-4-sulfonatophenylazo) naphthalene-6-sulfonate. Cng thc phn t: C18H14N2Na2O8S2. Khi lng phn t: 496.42 Dng bt hay ht nh mu sm. tinh sch khng thp hn 85% tng cht mu. Thnh phn nc ti a: 15%. Kh nng ha tan. Trong nc: 20oC l 22%, 50o l 25%, 100o l 27%. Trong du thc vt : 20oC : khng ha tan, 50oC: khng ha tan , 70oC khng ha tan. Trong dung dch sucrose (10%, 40%, 60%): u c kh nng ha tan. Trong dung dch mui sodium chloride nng : 5% th ha tan c, 10% khng ha tan, 15% khng ha tan c. Trong dung dch ethanol 5% ha tan c. Trong dung dch ethanol 20% : 25oC l 9.5%, 60o l 22%. Chc nng trong thc phm: Cht phm mu c kh nng ha tan trong nc, khi dng Aluminium lake th khng ha tan trong nc. ng dng trong thc phm: Sn phm nng Thc ung c cn Cht bc bn ngai Bt ng cc ng v cht bo Sp qun Sn phm sa Gia v Bnh ko Nc ngt Snack Kem Sn phm t rau Bnh ngt. Gim nc st qu ht Cht c th thay th: Nhng cht phm mu khc, tuy nhin khng chnh xc cng mu sc nh Carmoisine, Ponceau 4R, Erythrosine, Carmine, Beet red, Anthocyanin ( trong mi trng acid) , Red 2G ( trong trng hp cho php). Ngoi ra, cn dng Mui calcium/ Mui Potassium/ Aluminium lake (dng khng ha tan). K thut trong thc phm: L mt cht chu nhit kh n nh, cht c mu hi vng trong iu kin nh sng cao n nh. Tr nn ha xanh trong mi trng kim. Mt s b nht i trong c hin din ca ascorbic acid. Cht h tr: Ascorbic acid. Vn bn php l: c M, Canada, Australia , chu u chp nhn.(Chu u : c chp nhn vo cuc hp hi ng 94/36/EC vo 30/6/1994)

III.2. Copper chlorophyllin.

- 13 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Cn c gi l: E141 (ii)/ C.I. 75815/ C.I Natural Green 5. Cng thc phn t: Copper clorophyllin a C34H32CuN4O5; Copper chlorophyllin b C34H30CuN4O5. Phn t lng: Copper clorophyllin a 640.20; Copper clorophyllin b 654.18. C mu t xanh n xanh en hay dng bt mu en. tinh sch >95 % l ng chlorophyllin. Hm lng nc ti a l 5%. Hm lng tro ti a: 2%. Kh nng ha tan Trong nc ti 20oC , 50oC, 100oC ha tan han tan Trong du thc vt ti 20oC , 50oC, 100oC : khng ha tan. Trong dung dch sucrose nng 10%, 40%, 60% : ha tan han ton. Trong dung dch sodium chloride 5% ha tan han tan. Trong dung dch ethanol 5% hay 20% th ha tan han tan. Trong dung dch propylene glycol ti ti 20oC , 50oC, 100oC : khng ha tan. Chc nng trong thc phm: Cht mu trong thc phm, ha tan trong nc mu xanh. ng dng trong thc phm: Sn phm t ng cc Sa Nc ngt ng v cht bo qun Gim, chua, v nc st Cht lm o bc bn ngai Kem v bnh ngt Cht c kh nng thay th: Nhng cht mu xanh khc c th thay th nhng mu sc khng chnh xc nh vy bao gm: Green S E 142; Clorophyllin, Copper chlorophyll II; Clorophyll, sodium copper chlorophyllin/ Potassium copper chlorophyllin. K thut trong thc phm: Cht d ha tan trong nc. Cht n nh i vi nhit v oxi ha hn rt nhiu ln so vi chlorophyllin ca kim lai khc. Cht i khng : Sulphur dioxide/ ion kim lai. Vn bn php l: Chu u: cuc hp hi ng v ph gia mu trong thc phm 94/36/EC 30/6/1994.

III.3. Lycopene:
Cn c gi l: Natural yellow 27/ C.I. 75125/ ,-Carotene. Cng thc phn t: C40H56 Phn t lng: 536.85 Cht l lng mu cam hay trong du. Nhit chy: 169-171 oC Khi lng ring 205.8 g/l tinh sch >5% tng cht mu. Thnh phn nc ti a: 2%. Hm lng tro ti a: 3%. - 14 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Kh nng ha tan Trong nc 20oC , 50oC, 100oC : khng ha tan. Trong du thc vt: 20oC ha tan rt t, 50oC l 0.05%, 100oC l 0.1% Trong dung dch sucrose nng 10%, 40% hay 60% : khng th ha tan. Trong dung dch sodium chloride nng 5%, 20% hay 15% : khng th ha tan. Trong dung dch ethanol nng 5% hay 20% : khng ha tan. Trong propylene glycol: 20oC , 50oC, 100oC: khng ha tan. Chc nng : cht ph gia mu , cam ng dng trong thc phm: Sn phm nng/ Sn phm b sa/ Nc ngt/ ng v cht bo qun/ Cht lm o bc ngai/ Gia v/ Bnh ngt. Nhng cht c th thay th: paprika; Beta-carotene; Mixed carotenes; Annatto; Sunset yellow. K thut trong sn xut; i vi sn phm c du, c th ha tan trc tip vo du. i vi sn phm c nc th ha tan trong nc nh cht to nh. Cht h tr: cht chng oxi ha/ du thc vt/ Cht to nh. Cht i khng: Sulphur dioxide/ Oxygen/ Ion kim lai. Vn bn php l: c M ( chp nhn nhng phi di dng cht chit t tri c chua) v chu u chp nhn trong cuc hp hi ng 94/36/EC vo 30/6/1994.

III.4. Cht chit tch t t (Paprika extract).

Cn c gi l: Paprika oleoresin/ Capsaicin/ Caprorubin/ E160c. Cng thc phn t: Capsanthin, C40H56O3; Capsorubin C40H56O4 Phn t lng: Capsanthin l 584.85, Capsorubin l 600.85 Dng vt cht dng nha du mu cam sm hay nu. Cht thay th: Ester ca acid bo. tinh sch >93% carotenoids, trong thnh phn capsanthin/capsorubin khng ln hn 30% tng s carotenoids. Thnh phn nc ti a: 2%. Hm lng tro ti a: 0.2% Kh nng ha tan Trong nc 20oC , 50oC, 100oC: u khng th ha tan. Trong du thc vt: 20oC l 0.5%, 50oC l 1.0%, 100oC l 10.0%. Trong dung dch sucrose cc nng 10%, 40%, 60% : khng th ha tan. Trong dung dch mui natri clorua nng 5%, 10% hay 15% : khng th ha tan. Trong dung dch ethanol nng 5%, 20% : khng ha tan, nhng nng 95% l 0.1% , v nng 100% l 0.10%. Trong propylene glycol cc nhit 20oC , 50oC, 100oC: khng th ha tan. Chc nng : cht ph gia mu, to mu t n cam ng dng trong thc phm: Sn phm nng/ Sn phm b sa/ Nc ngt/ ng v cht bo qun/ Cht lm o bc ngai/ Gia v/ Bnh ngt/ Kem/ Bnh ko. Cht c kh nng thay th: Beta-carotene; Mixed carotene; Annatto; Lycopene, Sunset yellow. K thut trong thc phm: Pprika c th ha tan trong du v dng trc tip vo nhng sn phm cha du.

- 15 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

i vi nhng sn phm c nc th ha tan trong nc nh cht to nh. Cn trng trong s dng trong dng deodorised cho sn phm ngt hay t sa. Cht h tr: du thc vt/ Cht chng oxi ha/ cht to nh. Cht i khng : Sulphur dioxide/ oxygene/ Ion kim lai. Vn bn php l: M (21CFR 73), chu u ( chp nhn trong cuc hp hi ng 94/36/EC vo 30/6/1994).

IV. CHT TO NH.

IV.1. Sodium stearoyl lactylate.
Cn c gi l: E481/ SSL/ Sodium stearyl-2-lactylate. Cng thc phn t: CH3CHOCO[CHOCO(CH2)16 CH3]CH3COONa. Phn t lng: 459 Dng bt, bng hay ht mu trng. Nhit chy : 42-52oC tinh sch Tng s lng acid lactic ( t do hay trong phc) nh nht l 15%, ti a l 40%, 2.5% <sodium< 5%. Hm lng tro ti a: 3ppm. Chc nng trong thc phm: cht to nh, lm tng kh nng nho bt v lm mm trong bnh m. Lm tng s phn b thnh phn cht bo trong cht lm trng c ph v tng hiu qu lm trng. Hiu qu trong vic kh bt cht bo trong bnh qui. ng dng trong thc phm: sn phm nng/ bnh m/ m pha vo gip bnh xp gin/ bnh qui. Cht c kh nng thay th: Phc hp ca DATEM v monoglycerides chng ct/ sucrose esters. K thut trong thc phm: Trong bnh m: cht lm tng kh nng nho bt v lm mm ti nng s dng l 0.3-5%. Cht kh cht bo trong bnh qui s dng ti nng 0.125-0.5%. Vn bn php l:M: US FDA 21 CFR 173.846, Chu u: E 481 ADI: 0-20mg/kg trng lng c th (EC directive 95/2 OJ No.L61, 18.3.95), Canada nng ti a trong bnh m l 0.375% trng lng bnh.

IV.2. Sucrose ester ca acid bo.

Cn c gi l: Sucrose fatty acid ester/ Saccharose esters. Cng thc phn t: Thay i trong mt khang rng ( Ch yu l C30H56O12 : sucrose monostearate.) Phn t lng: 508 ( monostearate) Dng cht c th thay th: Thay i ty theo thnh phn acid bo. Thay i ty thuc mc ester ha t mono(1) n octa (8) Dng bt mu trng n kem ( bo ha), dng bt hoc sp mu vng ( khng bo ha). tinh sch: tng s ester acid bo sucrose nh nht l 80%, tng s thnh phn glyceride cao nht l 20% (Dimethyl formamide 1mg/kg max). Hm lng tro ti a: 2%. Chc nng trong thc phm: c s dng rng ri ti Nht Bn trong vic nh ha. Loi ht m mnh nn to ra dng nh rt bn. HLB7-16 ( phn cc mnh). ng dng trong thc phm: bnh m/ bnh/ thc ung c ph sa/ Kem/ Yoghurt/ M ng/ cht ha tan mu.

- 16 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Vn bn php lut: M : US FDA 21 CFR 172.859. Chu u: E473 ADI: 0-20mg/kg trng lng c th, EC Directive 95/2 (OJ No.L61, 18.3.95). Nht Bn : chp nhn mt cch rng ri.

IV.3. Di-octyl sodium sulphosuccinate.

Cn c gi l: sodium dioctyl sulfosuccinate/ Dicusate sodium/ DSS. Cng thc phn t: C8H17OOCCH2CH(SO3Na)COOC8H17. Phn t lng: 445 Dng vt cht: dng rn mu trng sp. Nhit nng chy: 173-179 Mc ha tan : Trong nc ti 20oC : ha tan chm. Trong dung dch ethanol 5%: ha tan. Chc nng : cht to nh ng dng trong thc phm: trong nc ung tri cy/ ng/ nc ung socola/ mt ng. an tan trong thc phm: LD50 i vi chut l 1900mg/kg. Vn bn php l: M : US FDA 21 CFR 73.1. Hm lng ti a l 9ppm trong thnh phm. 25ppm trong mt ng.

V. ENZYMES.
V.1. Anthocyanase:
Cn c gi l: Anthocyanin-beta-glucosidase pH ti u: Aspergillus niger 3-9 Nhit ti u: Aspergillus niger 50oC. ng dng trong thc phm: thc ung c cn/ ru. Chc nng trong thc phm: lm mt mu ca ru. Hiu qu ph: Aspergillus niger-beta-glucosidase. K thut c ng dng trong thc phm: Trong sn phm thc ung c cn. Trong ru khng mu trong cht lng vi nng 0.1-0.3%.

V.2. Beta-glucanase.
Cn c gi l: Endo-1,3(4)-beta-D-glucanase/ EC 3.2.1.6/ CAS 9074-99-1 (b-t Aspergillus niger), 9012-54-8 (t Bacillus subtilis)/ laminariase/ EINECS 232-980-2, 232-734-4 resp. pH ti u: Asprgillus niger 5; Bacillus subtilis 7; Penicillium emersonii 4. Nhit ti u: Aspergillus niger 60 ; Bacillus subtilis 50-60 ; penicillium emersonii 70 . Chc nng trong thc phm: Thy phn u 1,4-alpha-D-glucose khi u khng kh trong chui polyglucoside.Enzyme dng trong lc bia. ng dng trong thc phm: Thy phn cellulose trong nha trc khi ln men. Phn ng ph: Aspergillus niger c kh nng amylase, glucoamylase, glucosidase; Bacillus subtilis c kh nng amylase, glucosidase, protease; ; penicillium emersonii c kh nng amylase, dextranase, protease. K thut trong thc phm: thy phn cellulose trong giai on trc khi ln men. Vn bn php lut: M : Aspergillus niger c chp nhn GRAS. Chu u: chp nhn trong sn xut bia, gim, ru bia en.

V.3. Naringinase (Penicillium ssp).

Cn c gi l: Beta-L-I-rhamnosidase/ EC 3.2.1.40. - 17 -

Hng s dng ph gia mi trong CNCBRT

pH ti u : 3-5. Nhit ti u: 40oC. Phn ng ph: Beta-glucosidase (EC 3.1.1.21). S dng trong thc phm: nc hoa qu. ng dng trong thc phm: lm mt v ng trong tri cy citrus. K thut trong thc phm: i vi nc hoa qu- lm mt v ng.

Nhm 8

VI. CHT GI V:
VI.1. Ammoniated glycyrrhizin.
Cn c gi l: CAS 053956040/ Ammonium glycyrrhizinate, pentahydrate/ Monoammonium glycyrrhizinate/ Ammonium glycyrrhiinate/ Magnasweet/ MAG. Cng thc phn t: C42H65NO16. 5H2O. Phn t lng: 839.91 Nhng cht c th thay th: Ammonnium glycyrhizinate, pentahydrate/ Ammonium glycyrrhizinate/ Monoammonium glycyrrhizinate. L cht chit tch c t ammoniated glycyrrhizin, xut pht t Glycyrrhiza glabra,thuc h Leguminoase. Cht bt mu trng, c v ngt; khng tan trong acid acetic lnh, nhng tan trong ammoniac. Ngt gp 100 ln sucrose; c kh nng ht m. Ha tan n nh trong propylene glycol thch hp cho vic phn tn nhanh hay khi dng bt khng thch hp cho vic s dng. Dng bt, c c tnh phn tn v n tt thch hp cho sn phm trn kh, dung dch trong nc, cn, v dng hydro-alcoholic thch hp trong nhng sn phm cha propylene glycol v dng cht bo ca glycerin. Dng bt ha tan th cn a nhit dung dch ln 140-160oC. Chc nng : cht to v, v ngt c cm nhn chm nhng ko di. Rt hiu qu trong vic che lp v ng, xc, lm se li nhng thnh phn c dc tnh. Gi v lm khuch i hn nhng mi v t nhin v nhn to. ng dng trong thc phm: sn phm nng/ thc ung ( c cn)/ Ko cng/ Ko mm/ ko cao su/ dc liu/ trong sn xut protein t thc vt/ Gia v/ Trong b sung vitamin v khang. Cht h tr: Sucrrose, fructose, v nhng cht c ngt cao. Khi phi trn vi nhng cht ngt t nhin hay nhn to s cho v ngt tt hn. Cht i khng : Hm lng saccharin cao s lm tng d v kim lai. An tan trong thc phm: Khi un nng n phn hy s to ra khi v mi hng kh chu. Vn bn php lut: M: FDA 21CFR 184.1408; chp nhn cho vic to v trong thc phm, cht hat ng b mt, c cng nhn cht lng GRAS. GRAS- vi hm lng gii hn nh sau- 0.05% trong sn phm nng-0.1%trong thc ung c cn- 0.15% trong thc ung khng cn-1.1% trong ko cao su-16.0% trong ko cng-0.15% trong tho dc v gia v- 0.15% trong sn phm protein t thc vt-3.1% trong ko mm-0.5% trong nhng ngun cung cp vitamin v khang- 0.1% trong tt c nhng sn phm khc tr vic thay th ng trong sn xut. Khng c s dng nh l cht ngt khng dinh dng trong vic thay th ng.

VI.2. Sucralose.
Cn c gi l : CAS 56038-13-2/ 1,6-Dichloro-1,6-dideoxy-beta-D-fructofruranosy-4-chloro4-deoxy-anpha-D-galactopyranoside/ 4, 1,6-Trichlorogalacosucrose/ 4,1,6-tricloro-4,1,6trideoxy-galacto-sucrose/ TGS..

- 18 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Cng thc phn t: C12H19C13O8. Khi lng phn t: 397.64. Dng vt cht: dng bt tinh th mu trng, c v ngt. Tan trong nc, methanol, ru; tan nh trong ethyl acetate, ngt gp 600 ln sucrose. Nhit nng chy: 1300C Cng dng: cht to v, l cht ngt khng mang gi tr dinh dng, cht gi v. ng dng trong thc phm: Trong thc ung / ch bin thc n. Nhng dng c th thay th: Aspartame, ethyl maltol, glycine, thaumatin, ammoniated gycyrrhizin. Vn bn php l: Canada: Chp nhn trong vic gi ngt v gi v vi nng nh sau Trong sa 0.1% Trong thc ung v bnh ngt l 0.025% Trong ko cao su, syrups 0.15% Trong du gim trn salad, gia v, bnh pudding l 0.04% Trong ung c cn l 0.07% Trong sn phm bnh m, 0.065% Trong sn phm ch bin t rau v tri cy l 0.015%.

VII. PH GIA DINH DNG:

VII.1.Vitamin E TPGS.
Tn INCI: Tocophersolan. ng dng: Thc phm vi mc ch s dng dinh dng. Ngun cung cp dinh dng Chm sc da Eastman Vitamin E TPGS l mt dng ha tan trong nc t dng vitamin E ha tan trong du trong t nhin bng cch ester ha d-alpha-tocopheryl acid succinate vi polyethylene glycol 1000 ( d- -tocopheryl polyethylene glycol 1000 succinate ). TPGS c th cung cp ngun hat tnh sinh hc i vi nhng ngi c kh khn trong vic hp th dng vitamin ha tan trong du. Bi v chc nng ha hc ny, vitamin E TPGS c hat tnh chuyn th sa cht bo ha tan. Vitamin E TPGS c th a vo cc sn phm ha tan trong nc. Bi Vitamin E TPGS l dng ha tan trong nc, trong khi nhng dng vitamin E khc l ha tan trong du nn s hp th trong rut cn s hin din ca mui mt, Vitamin E TPGS c hp th d dng hn qua thnh rut m khng cn s hin din ca mui mt. Nng cho php cao nht l 300 mg c ban hnh vo nm 2003 cho vitamin E ( d-alphatocopherol) bi hi ng khoa hc thc phm ca chu u (SCF) trong khi hi ng chuyn gia ca FAO/WHO v ph gia thc phm th c lng tiu th hng ngy c th ln ti 2mg/kg trng lng c th. Mt nghin cu ch ra rng liu lng vitamin E 400 IU hoc hn na c th lm tng nguy c b t vong nn cn trnh. ung c li cho sc khe. Tng lai ca ngnh cng nghip ung c v sng lng vi cc thnh phn chng oxi ha, chng vim, phc hi tinh thn v sc vc. V vy, cc nh cng nghip ung ang tm kim

- 19 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

ngun nguyn liu r m mi v tt phc v tt cho sc khe con ngi. Cng ngh nano gip Nashville, Tenn-based Eastman to ra vitamin E-TPGS (Tocopheryl glycol succinate) c ng dng trong cng nghip ung. Li ch v sc khe ca dinh dng c th ln n mi ln liu lng i vi ngi ln m khng lm thay i v mi v v mu sc ca ung.

FRS c tip th l thc ung c li cho sc khe khng cha carbonat, ng dng Vitamin E TPGS vo trong sn xut, y l sn phm ca Cooper Tea Co.

VII.2.Calcium glycerophosphate.
Cn c gi l: Beta-Glycerophosphate (calcium salt)/ Calcium glycerinophosphate/ Calcium phosphoglycerate/ CAS126-95-4/ EINECS 248-328-5 Cng thc phn t: C3H7CaO6P Phn t lng: 210.14 Dng vt cht khng mi, khng mu, c th ht m, hi kim. Dng bt mu trng sng. Nhit chy: B phn hy trn 170oC. Kh nng ha tan: Trong nc : 20oC: tan mt phn trong nc. 100oC Gn nh tan han tan trong nc. Trong dung dch ethanol : khng ha tan. Chc nng trong thc phm: ph gia dinh dng, bo qun, lm tng v. Ngai ra, cn c dng nh cht lm n nh. ng dng trong thc phm: Bnh m/ Sa/ Ngun cung cp hng ngy/ Go/ M ng. Nhng cht c kh nng thay th: Calcium carbonate, calcium chloride, calcium citrate, calcium hydroxide, calcium lactate pentahydrate, calcium oxide, calcium phosphate monobasic, calcium phosphate dibasic, calcium phosphate tribasic, calcium pyrophosphate, calcium sulphate, ground limestone. Vn bn php l: USA: c chp nhn GRAS trong mt s ng dng. i vi ngi ln v tr nh trn bn tui : Lng hng ngy chp nhn c l 1000mg calcium. Chu u: Lng hng ngy chp nhn l 800 mg calcium. Canada: i vi ngi ln v tr em trn hai tui : lng hng ngy chp nhn l 1100 mg calcium. i vi tr em t hn hai tui: lng hng ngy chp nhn l 500 mg calcium.

VII.3.Cupric gluconate:
Cn c gi l: Bis(D-gluconato)copper/ Copper(II) gluconate/ Cupric gluconate/ CAS 527-093/ EINECS 208-408-2. Cng thc phn t: C12H22CuO14. Phn t lng: 453.85 Dng cht c th thay th: cupric gluconate hydrate, Cupric sulphate.

- 20 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Chc nng: Tinh th khng mu, v gt. C hot tnh sinh hc tt nhng c th thay th bng nhng thnh phn thc n khc. Dng bt tinh th c t mu xanh bin nht n m. Kh nng ha tan: Trong nc : ha tan rt tt v d nh ti 25oC kh nng ha tan l 30g/ml. Trong dung dch ethanol: ch ha tan c mt t. Chc nng : ph gia dinh dng, lm tng v ng dng trong thc phm: Ngun cung cp cho cc ch n king/ trong thc n cho tr s sinh K thut trong thc phm: Tc ng ln tnh n nh ca vitamin C Vn bn php l: M: c chp nhn GRAS trong mt s ng dng. i vi ngi ln v tr nh trn bn tui : Lng hng ngy chp nhn c l 1000mg calcium. Chu u: Lng hng ngy chp nhn l 2 mg ng. Nht chp nhn : 0.6mg/l ng trong sa.

VII.4.Ferric orthophosphate:
Cn c gi l: iron phoshate/ Iron(III) phosphate/ Ferric phosphate/ Ferric (III) phosphate/ Ferriphosphate/ CAS 10045-86-0 anhydrous, 14940-41-1 tetrahydrate/ EINECS 233-149-7 anhydrous, 239-018-0 tetrahydrate. Cng thc phn t: FePO4 x H2O, x= 1-4. Phn t lng: 150.82 Dihidrate c mu trng, hay mu trng xm, hay c mu hng tinh th hay dng bt v nh hnh, khng v Nhit chy: mt nc trn 40oC. Khi lng ring : 2.87 g/ml (dihydrate). Kh nng ha tan: Trong nc ch tan c mt phn. Chc nng : ph gia dinh dng, tng cng v phc hi v. ng dng trong thc phm: Bnh m/ sa/ Ngun cung cp trong ch n king/ Sn phm trng/ Nc ung/ thc n cho tr s sinh/ Go / M ng. Cht c kh nng thay th: Ferric chloline citrate/ Ferric pyrophosphate/ Ferrous fumarate/ Ferrous gluconate/ Ferrous lactate/ Ferrous sulphate/ Reduced elemental ion/ Sodium iron pyrophosphate. K thut trong s dng thc phm: S dng khi tnh tr v mu trng l u tin. Phytic acid, vt liu si, phosphates, polyphenol, mt s protein , v mt s acid hu c c th c tc ng bt li ln s hp th st Mt s hp cht khc nh ascorbic acid v mt s amino acids c th gip cho s hp th ion ny. An tan trong s dng: Khi un nng s dn n hin tng t phn hy v s lm cho kh POx c hi that ra ngoi. Vn bn php l: USA: c chp nhn GRAS trong mt s ng dng. i vi ngi ln v tr nh trn bn tui : Lng hng ngy chp nhn c l 1000mg calcium. Chu u: Lng hng ngy chp nhn l 18 mg st. Canada: i vi ngi ln v tr em trn hai tui : lng hng ngy chp nhn l 14 mg st. i vi tr em t hn hai tui: lng hng ngy chp nhn l 7 mg st

VIII. CHT BO QUN.

- 21 -

Hng s dng ph gia mi trong CNCBRT VIII.1. Chitosan (sn xut t ph liu tm)
VIII.1.1. Tng quan v chitosan

Nhm 8

Gii thiu s lc v Chitin Chitin l mt polysacharide xut hin nhiu th hai trong thin nhin ch sau cellulose, sn phm thng mi thng dng rn. Chitin c mt trong v cc loi gip xc (tm, cua), nhuyn th (s, c), b cnh cng ca cn trng, mng t bo nm thuc h Zygemycetes, c trong sinh khi nm mc v mt vi loi to. Chitin c tn khoa hc l: poly[- (1-4) -2 acetamido -2-deoxy-D-glycopyranose]. Cng thc cu to ca Chitin:

Hnh 2: Cu trc ca Chitin

Chitin c cu trc tng t cellulose, khi thay C(2) nhm hydroxyl ca cellulose bng C(2)acetamido ta s Chitin. Chitin khng ha tan trong hu ht cc dung mi thng thng nn kh nng ng dng b hn ch. Do ngi ta thc hin qu trnh deacetyl ha Chitin to ra sn phm Chitosan nhm ci thin ha tan, tng kh nng ng dng trong nhiu lnh vc. Chitosan Chitosan l mt polysaccharide gm cc phn t D- (1,4) glucosamine, cha mt lng ti a 30% cc nhm acetyl. Chitosan c tn khoa hc: poly[- (1-4) -2 - amido -2-deoxy-D-glycopyranose]. Cng thc phn t: (C6H11NO4)n Trng lng phn t trung bnh: 10000 50000 dalton

Hnh 3: Cu trc ca Chitosan Chitosan c iu ch t s kh acetyl ca chitin bng cch x l chng vi dung dch KOH hay NaOH m c Chitosan l sn phm bin tnh ca Chitin, c to thnh bng cch loi cc nhm acetyl t phn t Chitin (qu trnh deacetyl).

- 22 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Tch nhm acetyl

a. Tnh cht vt l: Chitosan th rn, c mu trng ng, khng mi khng v. Chitosan c nhit nng chy 3093110C, khng tan trong nc, kim v acid m c nhng ch tan c trong acid long 0,51,5% to thnh mt dung dch keo trong sut v c kh nng to mng rt tt. b. Cu trc vt l: Cu trc ca Chitosan thay i ty thuc cu trc ca Chitin nguyn liu v phng php iu ch. S khc nhau trong cch sp xp cc mch polime trong Chitin s dn n s khc nhau tng ng trong Chitosan. Song ngi ta cho rng trng thi bn vng nht ca Chitosan tinh ch l mt trong nhng cu trc tinh th ng ca Chitosan. Kt qu phn tch nhng sn phm thu c bng cch nu chy Chitin trong KOH 180 oC v bng cch x l vi dd NaOH m c cho thy l nh nhau. c. Tnh tan: Chitosan l mt base to c cc mui vi acid do hnh thnh cc polyelectrolyte m tnh tan ph thuc vo bn cht ca nhng amino lin quan. Thng th acid c cho vo Chitosan ang ngm nc to thnh mui v s ha tan t xy ra ng thi. V d c dd 1% th dng 1,0g Chitosan trong 50ml nc v cho tip thm 50ml dd acid 2%. Tnh tan ca Chitosan trong cc dung mi khc nhau nh sau: + Trong acid v c: Chitosan tan c trong HCl, HBr, HI, HNO 3 v HClO4 lang nhng cng c th to ta tch ring c trong dd HCl hoc HBr khi tng nng acid. Chitosan cng ha tan c trong H2SO4 nhit phng. Trong acid H2SO4 m c, s ha tan xy ra song song vi s sulphat ha v thy phn Chitin. + Trong cc acid hu c:

- 23 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Chitosan hnh thnh mui tan c trong nc vi mt nhm acid hu c. Nhng mui monocarboxylic acid ln n hecxanoic d dng ha tan trong nc khi hnh thnh vi maloic acid n nonane dioic acid du ha tan c trong nc. Nhng nghin cu v mui ca Chitosan v cc acid aromatic carboxylic cng cho thy kh nng tan c trong nc nh Chitosan benzoate, Chitosan o-amino benzoate (Chitosan anthranilate), Chitosan p-amino benzoate v cng c mt s mui khng tan hoc t tan trong nc nh Chitosan phenylacetate Cn mui ca Chitosan v acid formic, acid acetic tan rt tt trong nc. + Trong nhng dung mi hu c: Chitosan ha tan mt cch d dng trong hn hp DMF-N 2O4 vi t l N2O4 : Chitosan =3:1 cho nhng dd c nht thp v khng xy ra mt bin i ha hc no ca Chitosan. y l dung mi hu c c nghin cu n. Trn mi mt xch ca phn t chitosan c 3 loi nhm chc, cc nhm chc ny c kh nng kt hp vi cht khc to ra cc dn xut c li khc nhau ca chitosan. Tnh mm do ca mch tng theo mc acetyl ha v khi lm gim lin kt hidro trong phn t chitosan. Ngoi ra, chitosan c tc dng khng vi khun rt tt, nht l cc vi khun gy bnh nh E.coli, Staphylococcus aureus, Pseudomonas aeruginosa v tc dng dit nm, nht l nm Candida albicans. VIII.1.2. Phng php sn xut chitosan Chitosan l sn phm Deacetyl ha ca Chitin. Chitin c th c sn xut t nhiu ngun nguyn liu khc nhau nh t tm, cua, cn trng c b cnh cng, cc loi gip xc, nhuyn th (s, c), t nmc bit trong v tm cua, hm lng Chitin cao, t 10-15% nguyn liu kh. Trong Chitin lin kt vi Protein, cc cht v c m ch yu l CaCO 3 v cc cht bo. Do cn phi loi cc hp cht ny ra khi Chitin. C 2 phng php sn xut Chitosan l s dng ha cht v Enzym. Phng php dng ha cht rt n gin, t chi ph u t nhng nh hng khng tt n mi trng xung quanh. Ngc li, phng php s dng enzym khng lm nhim mi trng, song phc tp v i hi chi ph u t cao.

- 24 -

Hng s dng ph gia mi trong CNCBRT

Phng php ho hc
V tm,cua Dd NaOH 3.5% Dd HCl Nc
Dd NaOH 50% t=60-120oC

Nhm 8

Loi Protein
Loi mui khong (CaCO3)

Tp cht Tp cht Chitin

Ra
Deacetyl ha

Lm ngui

Vy Chitosan 50-60%
Ha tan trong HCl

Ra Sy Nghi n Bt Chitosa n

Kt ta nhanh

Kt ta chm
Chitosan kt ta mn

Chitosa n dd keo

S quy trnh cng ngh sn xut Chitosan

- 25 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

VIII.1.3. ng dng Chitosan trong ch bin v bo qun rau tri Bo qun rau tri bng mng bao Chitosan: a. c im ca mng bao chitosan: L mt lp mng m bao bc bn ngoi rau qu c to thnh bng cch nhng rau qu vo dung dch chitosan pha sn vi nng xc nh Mng bao chitosan c th dng bo qun cc loi rau tri ng lnh, cc sn phm fresh-cut b. Tc dng bo qun ca mng bao chitosan Kim sot thnh phn khng kh bn trong mng bao: Thng thng ngi ta hay dng mng PE bao gi cc loi thc phm kh. Nu dng PE bao gi cc thc phm ti sng th c nhiu bt li do khng khng ch c m v thong khng kh (oxy) cho thc phm. Trong khi bo qun, cc thc phm ti sng vn "th", nu dng bao gi bng PE th mc cung cp oxy b hn ch, nc s b ngng ng to mi trng cho nm mc pht trin. Chitosan c kh nng thm chn lc O 2 v CO2, trong O2 b hn ch hn so vi CO 2 nh s gii quyt c cc vn trn Hn ch qu trnh h hp v qu trnh chn: Nh kh nng thm chn lc O2 hn so vi CO2 nn t l O2 bn trong mng bao thp hn t l CO2 , nh qu trnh h hp ca rau tri b hn ch T l CO2 lm cho s sn sinh kh etylen b hn ch, nh lm chm qu trnh chn ca rau tri Hn ch s thot hi nc v m bo cu trc sn phm: Do c cu trc mng, mng chitosan c kh nng hn ch hi nc thm qua, nh hn ch s tht thot hi nc hn ch gim trng lng, m bo cu trc ca rau qu Lm rau tri lu b thm, m bo mu sc cho rau tri: Rau qu sau khi thu hoch s dn dn b thm, lm gim cht lng v gi tr Rau qu b thm l do qu trnh ln men to ra cc sn phm polyme ha ca oquinon. Nh bao gi bng mng chitosan m c ch c hot tnh oxy ha ca cc polyphenol, lm thnh phn ca anthocyamin, flavonoid v tng lng cc hp cht phenol t bin i, gi cho mu sc ca rau qu ti lu hn. Hn ch gim lng ng v acid: Rau qu b gim lng ng v acid trong qu trnh bo qun l do cc phn ng h hp, s dng ng v acid, gii phng nng lng. Mng bao chitosan c ch h hp nn cng hn ch gim lng ng v acid ca rau tri trong qu trnh bo qun. Mng bao chitosan c kh nng khng nm v vi khun: + C ch khng nm v vi khun ca chitosan: C ch th nht: chitosan l i phn t tch in dng, trong khi mng t bo VSV a s tch in m, do xy ra tng tc tnh in lm cho mng t bo VSV b h hng, ngn cn qu trnh trao i cht qua mng t bo, ng thi lm xut hin nhng l hng trn thnh t bo, to iu kin protein v cc thnh phn cu to ca t bo b thot ra ngoi tiu dit VSV. C ch th hai lin quan n i tng c bao gi: khi s dng mng bao chitosan cho cc sn phm fresh-cut, chitosan tip xc vi cc m thc vt v kch thch tit ra cc emzyme bo v nh chitinase, chitosanase, -1,3-glucanse, t tiu dit VSV. C ch ny khng cn ng - 26 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

trong trng hp s dng mng bao chitosan cho cc sn phm bo qun nguyn qu, v khi chitosan bao bc bn ngoi lp v thc vt, khng c iu kin tip xc vi cc m thc vt nn khng th kch thch tit enzyme tiu dit VSV. Mt s c ch khc nh: cc phn t chitosan khi phn tn xung quanh t bo VSV s to ra cc tng tc lm bin i ADN, nh hng n qu trnh tng hp ARN thng tin v tng hp protein, ngn cn s hnh thnh bo t, ngn cn trao i cht, hp thu cc thnh phn dinh dng + Cc th nghim thc t cho thy chitosan c kh nng c ch hot ng ca mt s loi vi khun (nh E.Coli,P.Aeruginosa,..). Mt s dn xut ca Chitosan dit c mt s loi nm hi du ty, c rt, u(nh Botrytis cinerea v Rhizopus stolonifer du ty) v c tc dng tt trong bo qun cc loi rau qu c v cng bn ngoi(bi,) + Chitosan c kh nng khng khun tt hn khng nm

S pht trin ca Listeria monocytogenes sau khi thm Chitosan hoc acid acetic

S pht trin ca Listeria monocytogenes sau khi thm Chitosan hoc acid acetic

- 27 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Ngoi ra mng chitosan cn c mt s u im nh : khng c hi, kh dai, kh x rch, c bn tng ng vi mt s cht do vn c dng lm bao gi, d phn hy sinh hc v thn thin vi mi trng, c sn xut t v tm, cua l ph phm ca ngnh ch bin thy hi sn nn hn ch c nhim v c hiu qu kinh t. c. Cch s dng + Rau qu c ra sch + Nhng vo dung dch chitosan + kh t nhin + Bo qun lnh rau tri

Rau qu Ra Nhng vo dd chitosan kh Bo qun lnh Quy trnh x l rau tri bng chitosan
d. Mt s ng dng thc t hin nay nc ta Bi, cam, qut Bi l mt loi tri cy c trng kh ph bin nc ta c 2 min vi nhiu ging bi ni ting nh Nm Roi, Da Xanh, Da Lng, ng Hng, bi iy cng l mt mt hng xut khu c a chung nhng hin nay sn lng cn thp, thi gian bo qun ngn, b gim hng v, trng lng v mu sc trong qu trnh bo qun. Bo qun bng mng chitosan sau 3 thng, mu sc ca bi ch thay i cht t so vi lc mi hi nhng mu vn u v m bo cht lng. Bao nha PE cng c th bo qun bi trong 3 thnh nhng mu sc v bi khng u v c hin tng ng v.

Dd chitosan

Cam, qut c th bo qun bng mng bao chitosan trong vng 60 n 90 ngy - 28 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Nhn, vi, xoi, da Nhn, vi c th bo qun trong 8 n 10 ngy Mt s ging xoi c v mng (xoi Ct Ha Lc) kh bo qun lu v vn chuyn i xa, gy kh khn trong vic xut khu. Xoi c x l chn nc nng ngn bnh thn th v rui c tri, sau c nhng vo dung dch chitosan. Bo qun xoi tt nht 10-12 oC, c th gi c 4-6 tun. Da c th bo qun trong 20 ngy Du, to, mn, o, nho, hng, C th bo qun hng trong thi gian t 80-90 ngy

To c bao bng mng Chitosan C chua, c ci, su ho, c rt, da chut, C chua c th bo qun trong 30 ngy Tnh cht khng VSV ca chitosan Ngi ta cng nghin cu v kh nng khng VSV ca chitosan v kt lun rng chitosan glutamate l mt cht bo qun hiu qu trc cc loi nm men gy h hng nc p to. S c mt ca chitosan glutamate (mc deacetyl ha 75% n 85%) trong nc p to (pH 3.4) nng t 0.1-5 g/l s c ch s pht trin ca tt c cc loi nm men gy h hng nc qu nh Zygosaccharomyces bailii, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Saccharomyces exiguous, Saccharomycodes ludwigii 25oC. Chng nhy cm nht l Z. bailii, chng hon ton b mt hot tnh nng 0.1-0.4 g/l trong 32 ngy bo qun 25 oC. Chng c kh nng chu ng cao nht l S. ludwigii, cn phi 5 g/l v hot hon ton v duy tr tnh trng khng c nm men trong nc to trong 14 ngy 25 oC. Ngi ta cng so snh kh nng chng VSV ca chitosan t nhin v chitosan qua thy phn s b bng nha u chng li cc qun th vi khun t nhin trong sn phm nc to (apple-elderflower) qua thanh trng v bo qun pH 7 oC (pH 3.3) v thy rng khi b sung 0.3 g chitosan/l loi bt k th u loi tr c hon ton nm men trong 13 ngy bo qun, tng s vi khun v vi khun lactic m c s tng chm hn so vi mu i chng

VIII.2. Bipheny
Cn c gi l: CAS 92-52-4/ EINECS 202-163-5/ FEMA 3129/ E230/ PHPH/ Bibenzene/ Phenylbenzene/ Diphenyl/ Xenene/ 1,1-Biphenyl. - 29 -

Hng s dng ph gia mi trong CNCBRT

Cng thc phn t: C6H5C6H5. Dng vt cht: mi hng d chu, dng vy mu trng. Nhit si ( p sut kh quyn) : 256oC. Nhit nng chy: 69-71oC. m chy: 112.7oC. Khi lng ring: 0.8660 g/l. Kh nng ha tan: Trong nc : khng ha tan. Trong du thc vt: ha tan. Trong dung dch sucrose: khng ha tan. Trong dung dch sodium chloride: ha tan. Trong dung dch ethanol : ha tan. Trong dung dch propylene glycol: ha tan. Cng dng : c chc nng khng khun, kh nng dit nm rt cao. ng dng trong thc phm: trong giy gi tri cy citrus. K thut trong thc phm: Cho thm vo v bao bc tri citrus. Hm lng cho php l (70ppm) 1-5g/m giy thm. Nhng cht c kh nng h tr: Nhng cht c kh nng dit nm khc. Vn bn php l: c Chu u, Astralia, Japan chp nhn.

Nhm 8

VIII.3. Thiabendazole:
Cn c gi l: CAS 148-79-8/ E233/ Thiaben/ 2-(Thiazol-4-yl) benzimidazole/ 2-(4Thiazolyl)-1H-benzimidazole/ 4-(2-benzimidazolyl)thiazole/ MK-360/ Thibenzole/ Bovizole/ Eprofil/ Equizole/ Equizole/ Mintezol/ Top Frorm Wormer/ Mectect/ Lombristop/ Mizolum/ Nemapan/ Polival/ TBZ/Tecto. Cng thc phn t: C10H7N3S. Dng vt cht: Tinh th khng mu. Nhit nng chy: 300oC. Cng dng : c chc nng khng khun, tr giun sn, v nm. ng dng trong thc phm: trong tri citrus, v chui. K thut trong thc phm: Dng trn b mt tri citrus (3ppm) Dng trn b mt chui (1ppm). ng dng : uc chu u chp nhn.

VIII.4. Nisin:
Cn c gi l: E234/ CAS 1414-45-5/ EINECS 215-807-5/ Streptococcus lactis (Lactococcus lactis) bacteriocin. Cng thc phn t: C143H230N42O37S7 (cha cc L-amino acids v nhng amino acid c cha sulphur: lanthionine v beta-methyllanthionine). C nm lai nisin khc nhau l A, B, C, D v E. Dng hat ng hiu qu nht l A. Nhng ch phm thng mi ch yu l A. Khi lng phn t: 3500 ( thng cha khang 7000 dimer). Nhng dng c th thay th: Nisaplin l tn thng mi sn xut i Aplin & Barrett Ltd., Dorset, Anh. - 30 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Dng tinh th c ngun gc t mi trng ln men ca Streptococcus lactis ( Lactococcus lactis) tinh sch: Khng t hn 9000 IU/ mg. Hm lng nc ti a: 3.0%. Hm lng tro ti a: khng t hn 50% NaCl Kh nng ha tan: Trong nc pH=2.5 l 12%, pH=5.0 l 4%, pH>7 : khng th ha tan. Chc nng trong thc phm: c chc nng khng khun, lm cht bo qun trong ph mai v rau tri ng hp. C tc dng tch cc chng li vi khun Gram-dng, vi khun lactic nh Streptococcus, Bacillus, Clostridium. ng dng trong thc phm: trong thanh trng ph mai/ dng trong rau v tri cy ng hp. Nhng dng cht c kh nng thay th: Nhng cht c kh nng khng khun khc. K thut trong thc phm: Ph mai ( 6-12ppm) Sn phm sa (6-12ppm) Thc phm ng hp ( n nh ti pH thp v nhit cao) (6-12ppm). Hat tnh sinh hc trong thc phm s mt dn i do thi gian bo qun. Vn bn php l: M: FDA 21CFR 184.1538, GRAS, gii hn trong 250ppm trong sn phm. Chu u v Canada: ch chp nhn trong mt s thc phm.

VIII.5. Heptyl paraben:

Cn c gi l: n-Heptyl p-hydroxybenzoate/ CAS 1085-12-7 Cng thc phn t: C14H20O3. Khi lng phn t: 236.31. Dng vt cht: Cht bt hay tinh th nh khng mu, khng mi hay hi c mi than, v hi kht. Nhit nng chy: 48-51oC tinh khit >99%. Hm lng nc ti a: 0.5%. Hm lng tro ti a: 0.05%. Kh nng ha tan: Trong nc 20oC l 1.5%. Trong dung dch ethanol (100%) : ha tan tt. Chc nng trong thc phm: chng oxi ha, cht bo qun, khng vi sinh vt, trong cc sn phn ln men t malt, trong nuc tri cy khng cha cacbonate. c bit c kh nng khng vi khun v nm ti pH trung tnh. ng dng trong thc phm: cht chng oxi ha/ Cht bo qun/ Chng vi sinh vt trong bia, sn phm ung ln men t malt/ Nhng thc ung tri cy khng cha carbonate. Vn bn php l: USA : FDA 21CFR 172.145, hm lng ti a trong ung ln men t malt l 12ppm, trong nc tri cy l 20ppm. BATF 27CFR 240.1054, hm lng ti a trong ru l 12ppm.

IX. CHT LM NGT.

IX.1. Monellin:
Cng thc : chui polypeptide gm xp x 91 amino acid. Khi lng phn t: 11, 500 daltons. Dng vt cht: to v ngt (gp 3000 ln so vi sucrose). Hi chm mi cm nhn c v, nhng v ngt ny li ko di lu (khang hn mt gi).

- 31 -

Hng s dng ph gia mi trong CNCBRT

Nhm 8

Chc nng trong thc phm: cht to ngt, ph gia dinh dng, ngt hn 3000 ln so vi cht ngt sucrose. K thut trong thc phm: n nh trong khang pH kh rng t 2-10. Khng n nh vi nhit , khang trn 60oC mt v ngt. S b mt hon ton v ngt khi pH thp hn 2 khi nhit gi bng nhit phng c chit xut t loi tri cy : Dioscoreophyllum cumminisi ( cn c gi l serendipity berries). c tnh tng t thaumatin. Kh t.

IX.2. Arabinose.
Cng dng : l cht lm ngt. Cn c gi l : CFSAN l-Arabinose/ CAS 5328-37-0/ Pectin sugar. Cng thc phn t: C5H10O5. Khi lng phn t: 150.13 Nhit nng chy: 157-160oC. Kh nng ha tan trong nc: 20oC l 1 g/ml. Chc nng : cung cp mi trng cho vi sinh vt pht trin. Ch p dng trong thc phm sau khi c kho st. Vn bn php l: Nht, Australia chp nhn.

PHN III

QUY NH CA B Y T (file nh km)

TI LIU THAM KHO

[1]. Nguyn c Lng, Phm Minh Tm, V sinh v an ton thc phm, NXB: i hc quc gia TP.HCM, 2002, 326tr [2]. Quch nh, Nguyn Vn Tip, Nguyn Vn Thoa, Cng ngh sau thu hoch v ch bin rau qu NXB: KHKT H Ni, 1986 [3]. A. Larry Branen, P. Michael Davidson, Seppo Salminen, John H. Thorngate III, Food additives, New York basel, 2001 [4]. Jim Smith, Lily Hong-Shum, Food additives data book, Blackwell, 2003

- 32 -