Professional Documents
Culture Documents
TI LI U THAM KH O
1.
2.
3.
4.
5.
Larry Branen, Michael Davidson, Seppo Salminen, John Thorngate III. FOOD ADDITIVES. Marcel Dekker. 2002. Jim Smith, Lily Hong-Shum. FOOD ADDITIVE DATA HANDBOOK. Blackwell Science. 2003. Roger Wood, Lucy Foster, Andrew Damant, Pauline Key. ANALYTICAL METHODS FOR FOOD ADDITIVES. Woodhead Publishing Ltd. 2004. Jan Pokorny, Nedyalka Yanishlieva, Michae Gordon. ANTIOXIDANTS IN FOOD PRACTICAL APPLICATION. Woodhead Publishing Ltd. 2001. Stig Friberg, Kare Larsson, Johan Sjoblom. FOOD EMULSIONS. Marcel Dekker. 2004.
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N I DUNG MN H C
I. II. III. IV. V. VI.
M U PG DNG TRONG BQTP PG LM THAY I C U TRC TP PG H TR KTCB PG LM THAY I TNH CH T C M QUAN C A TP ENZYME TP
3
NH NGH A PH GIA
FAO: PG l ch t khng dinh d ng c thm vo cc s n ph m v i cc nh khc nhau. Thng th ng, cc ch t ny c hm l ng th p dng c i thi n tnh ch t c m quan, c u trc, mi v , c ng nh BQSP. WHO: PG l m t ch t khc h n l TP hi n di n trong TP l k t qu c a m t s m t: SXCB, bao gi, t n tr Cc ch t ny khng bao g m cc ch t b n b nhi m vo TP.
4
VI N THNG TIN TH
VI N Y H C TW:
PGTP l m t ch t c hay khng c gi tr dinh d ng, khng c tiu th thng th ng nh m t TP v khng c s d ng nh m t thnh ph n c a TP PGTP l m t ch t ch b sung vo TP gi i quy t m c ch cng ngh trong SX, CB, bao gi, b o qu n v n chuy n TP, nh m c i thi n k t c u ho c c tnh k thu t c a TP .
5
T M QUAN TR NG C A PG
1.
Gp ph n i u ho ngu n nguyn li u cho cc nh my s n xu t th c ph m T o c nhi u s n ph m ph h p v i s thch v kh u v c a ng i tiu dng Gi c ch t l ng ton v n c a th c ph m cho t i khi s d ng
2.
3.
T M QUAN TR NG C A PG
4. 5.
6.
NH NG NGUY H I C A PGTP
Gy ng php
Gy ng c m n tnh: d dng li u l ng nh , th ng xuyn, lin t c, m t ch t ph gia th c ph m tch lu trong c th , gy t n th ng lu di Nguy c gy hnh thnh kh i u, ung th t bi n gen, qui thai, nh t l cc ch t ph gia t ng h p Nguy c nh h ng ch t l ng th c ph m: ph hu cc ch t dinh d ng, vitamin....
8
QUI
I.
NH V S
D NG PGTP
Ch c php s n xu t, nh p kh u, kinh doanh t i th tr ng Vi t Nam cc PGTP trong DANH M C v ph i c ch ng nh n ph h p tiu chu n CLVSATTP b i c quan c th m quy n Vi c s d ng PGTP trong danh m c SXCB, x l, b o qu n, bao gi; v v n chuy n th c ph m ph i th c hi n theo Qui nh v ch t l ng VSATTP c a B Y T
II.
III.
ng khng
p ng yu c u k thu t, v sinh an ton qui nh cho m i ch t ph gia Khng lm bi n i b n ch t, thu c tnh t nhin c a th c ph m Cc PGTP trong Danh m c l u thng trn th tr ng ph i c nhn v i y cc n i dung theo qui inh
10
IV.
V.
c khi s
Ch t PG c ph m m c s
c s d ng v i lo i th c nh s n xu t hay khng ?
Gi i h n s d ng cho php c a ch t PG v i lo i th c ph m no l bao nhiu? (mg/kg ho c mg/ lt) PG c ph i dng cho th c ph m hay khng? C m b o cc qui nh v ch t l ng VSAT bao gi, ghi nhn theo qui nh hi n hnh hay khng?
11
Ch t ng t nhn t o, 1.70% Ch t t o h ng, 5.30% Ch t c i thi n mi, 6.50% Ch t ch ng oxy ho, 1.10% Vitamins, 1.20% Ch t ho t ng b m t, 16.60% Ch t b o qu n, 4.50% Ch t mu, 0.60%
12
Ch ng 2 PG dng trong b o qu n th c ph m
1. 2. 3.
Cc ch t ch ng vi sinh v t Cc ch t ch ng s oxy ho ch t bo Cc ch t ch ng s ho nu
13
1. Cc ch t ch ng vi sinh v t
Ph ho t
Nitrite Sulfite Formic acid Propionic acid Sorbic acid Benzoic acid p-Hydroxybenzoic acid esters Biphenyl
khng tc d ng
ng c a m t s ch t b o qu n trn vi sinh v t
Vi khu n ++ ++ + + ++ ++ ++
Ch t ch ng vi sinh v t
N m men N m m c
Acid benzoic (C6H5COOH) c d ng tinh th hnh kim khng mu, d tan trong r u v te, t tan trong n c Acid benzoic l ch t st trng m nh i v i n m men v n m m c v c tc d ng y u h n i v i vi khu n Tc d ng b o qu n ch x y ra mi tr ng acid pH 2.5-3.5 (n ng gy tc d ng l 0.05%)
15
Natri benzoate (C6H5COONa) d tan trong n c Acid benzoic v mu i Na benzoate c cng nh n l GRAS (generally recognized as safe). N ng s d ng t i a l 0.1-0.12%; th ng dng 0.05-0.075% i v i n c qu chua v 0.075-0.1% i v i n c qu t chua C nh c i m l c mi kim lo i d b pht hi n, lm gi m gi tr c m quan c a s n ph m
16
Acid sorbic hay acid 2,4-hexadienic (C5H7COOH) l ch t k t tinh c v chua nh v mi nh , kh tan trong n c l nh (0.16%), d tan trong n c nng ( 100oC tan 3.9%) Kali sorbate (C5H7COOK) l ch t b t tr ng k t tinh, d tan trong n c Acid sorbic v Kali sorbate c tc d ng st trng m nh i v i n m men v n m m c, tc d ng r t y u i v i cc lo i vi khu n khc nhau
17
Cc ch t ny khng c i v i c th ng i, c cng nh n l GRAS, khi cho vo s n ph m th c ph m khng gy ra mi v l hay lm m t mi t nhin c a th c ph m. y l m t u i m n i b c c a acid sorbic v Kali sorbate c ng d ng trong ch bi n rau qu , r u vang, h p s a v s a chua, cc s n ph m c, xc xch, bnh m Acid sorbic khng c tc d ng i v i vi khu n lactic, acetic
18
Acid acetic
Acid acetic v cc mu i c s d ng ch y u t o v chua v ch ng vi sinh v t, ch y u ch ng n m men v vi khu n (ngo i tr cc vi khu n ln men acid acetic, acid latic, v acid butyric) Ho t tnh c a acid acetic thay i tu thu c vo s n ph m th c ph m, mi tr ng, v vi sinh v t c n ch ng M , acid acetic c cng nh n l GRAS
20
Li u l t i a
ng acid acetic s d ng
Bnh n ng (0.25%), Ph mai (0.8%), S n ph m s a (0.8%), D u m (0.5%), S t (3%), Th t (0.6%), Cc s n ph m khc (0.15%)
Li u l t i a
ng Natri acetate s d ng
Ng c c i m tm (0.007%), K o c ng (0.15%), K o m m (0.2%), M t tri cy (0.8%), D u m (0.1%), Bnh snack, Sp, S t ng t (0.05%),
21
Li u l ng Calcium acetate s d ng t i a
Bnh snack (0.06%), Ph mai (0.02%), Gelatin (0.02%), S t ng t (0.15
Li u l t i a
ng Natri diacetate s d ng
22
Acid propionic
S d ng acid propionic v cc mu i propionate ch y u ch ng n m m c; m t vi n m men v vi khu n c ng b c ch b i acid propionic M , acid propionic v cc mu i Ca, Na propionate c cng nh n l GRAS, cs d ng khng gi i h n, tr m t s tr ng h p: c dng t i a 0.32% trong b t m sx bnh m, 0.38% trong cc s n ph m la m nguyn h t, 0.3% trong cc s n ph m ph mai
23
Nitrite
Nitrite l ch t k t tinh tr ng n vng nh t, tan t t trong n c v amoniac l ng, tan t trong r u v cc dung mi khc Nitrite c dng trong s n xu t cc s n ph m th t ln men chua qua nhi u th k . N c tc d ng pht tri n mu s c, t o mi, c i thi n c u trc, ch ng vi sinh v t
24
Th ng c g i l cc paraben, chng khc nhau g c alkyl (methyl, ethyl, propyl, butyl, v heptyl), l cc ch t khng mu, khng mi (tr methyl paraben), khng v , khng ht m, v khng bay h i, tc d ng t t c 2 mi tr ng acid v ki m tan c a paraben trong ethanol t ng d n t methyl n heptyl ester, tan c a paraben trong n c th ng c l i
25
Methyl Paraben
Ethyl Paraben
Propyl Paraben
Butyl Paraben
26
Ho t tnh ch ng vi sinh v t c a p-hydroxybenzoic acid ester t l thu n v i chi u di c a m ch alkyl Tc d ng hi u qu i v i n m m c v n m men h n l vi khu n; i v i vi khu n th tc d ng t t i v i vi khu n gam d ng h n l vi khu n gam m Ngoi tc d ng c ch s pht tri n c a vi sinh v t, cc paraben cn c tc d ng ng n ng a s sinh c t b i C. botulinum (propyl ho c methyl 100 Qg/mL), s ti t protease b i Aeromonas hydrophila (propyl 200 Qg/mL)
27
Methyl v propyl paraben (3:1) n ng 0.030.06% c th c dng gia t ng th i gian b o qu n cc lo i bnh tri cy, bnh n ng (khng ln men), kem, bnh kem, m t Methyl v propyl paraben (2:1) n ng 0.030.05% c th c dng trong n c ng t N ng ph i h p c a cc ester m c 0.030.06% c th dng cho cc s n ph m c xng khi, h i s n n u ng N ng ph i h p c a cc ester m c 0.050.1% c dng cho cc d ch mi trch ly
28
H n h p 0.05% c a methyl v propyl paraben (2:1) c dng b o qu n salad tri cy, n c qu , s t, th t nh i (M ) Methyl paraben n ng 0.05-0.1% ho c h n h p methyl v propyl paraben c dng cho th c ph m o gelatin v th c ph m n u ng Methyl v propyl paraben (2:1) c th c dng nh ch t b o qu n trong cc lo i m t tri cy (0.07%), d u tr n salad (0.1-0.13%), v r u vang (0.1%)
29
C ch tc d ng c a ch t ch ng vi sinh v t
nh h nh h nh h nh h bo nh h nh h d ng
i cc ch t dinh
30
Tnh ch t ho h c v l h c c a cc ch t ch ng vi sinh v t
i v i thnh
31
T ng tc c a thnh ph n th c ph m v ch t ch ng vi sinh v t
pH c a s n ph m c th nh h ng n s ion ho cc ch t ch ng vi sinh v t M t s ch t ch ng vi sinh v t c th b oxy ho, thu phn, t o lin k t Ch t bo c kh n ng tc ng n cc vi sinh v t, ng n c n ho t ng c a cc ph gia Cc h p ch t khc (ngoi thnh ph n chnh c a th c ph m) c ng c th nh h ng n ho t tnh c a ch t ch ng vi sinh v t
32
Th c ph m b nhi m vsv v i m t s cng cao th n ng ph gia s d ng ph i cng cao Nguyn t c l a ch n ph gia l ch ng lo i vi sinh v t c n ch ng
33
Ph ng php b o qu n v vi c s d ng ph gia
Cc v n
c n quan tm
Trong qu trnh b o qu n, cc vi sinh v t c t o l p bo t khng? C x l nhi t khng? N c ho t ng m c no? Lo i bao gi, ki u bao gi s d ng? C rt oxy? C hay khng c cc ch t kh b o qu n?
34
S oxy ho ch t bo
H O H H H H C O C(CH2)6 C C C O H H C O C R O -H+ H C O C R H (CH2)7CH3
N i i v carbonl v tr b oxy ho c a phn t ch t bo Kh i u, nguyn t hydro b t ra t carbon- c a g c acid bo. Qu trnh ny c xc tc b i nhi t, nh sng, v kim lo i D ng khng b n c a glyceride, ph n ng mnh li t v i oxy D ng r t km b n, s n sng phn h y thnh cc h p ch t h u c m ch ng n S n ph m cu i c a s oxy ho ch t bo, ch u trch nhi m v s i ho d u m th c ph m
35
G c bo t do
+ Oxy
G c Peroxide t do v Hydroperoxide Aldehyde, Ketone, Alcohol, Acid
C ch ho t ng c a ch t ch ng oxy ho ch t bo
AH + RO* ROH + A* AH + ROO* m ROOH + A* RH + A* AH + R* AH + ROO* m [ROO*AH] ph c ch t [ROO*AH] S n ph m khng g c t do A* + A* AA A* + R* RA A* + ROO* ROOA
36
2. Cc ch t ch ng s oxy ho ch t bo (antioxidants)
S d ng ch t ch ng oxy ho d u m
Canada
BHA (butylated hydroxyanisole) BHT (butylated hydroxytoluene) Tocopherols (Vitamin E) Propyl gallate Stearate ascorbyl Palmitate ascorbyl Gum Guar Leucithin Acid ascorbic, A. citric, A. tartic Citrate Leucithin Citrate monoglyceride Citrate monoisopropyl
m ts n
EC
Hoa K
BHA BHT Tocopherols TBHQ (tert-butyl hydroquinone) Dilauryl thiodipropionate Gum Guar Leucithin THBP (trihydroxybutyro-phenone) Acid thiodipropionic 4-Hydroxymethyl-2,6-ditert-butyl phenol
BHA BHT Tocopherols Propyl gallate Dodecyl gallate Octyl gallate Acid ascorbic Ascorbate Calcium Ascorbate Sodium Palmitate ascorbyl
37
BHA l m t h n h p g m: 3-tert-butyl-4-hydroxyanisole 2-tert-butyl-4-hydroxyanisole Cn c tn l BOA BHA l h p ch t phenol c c u t o d ng r n nh sp ( i m nng ch y th p) mu tr ng ho c h i ng, cng th c phn t l C11H16O2
38
BHA tan t t trong ch t bo v cc dung mi h u c v khng tan trong n c, c h ng phenol c tr ng, l h p ch t d bay h i v c th ch ng c t BHA b m t ho t tnh trong d u nhi t cao, t ng tc v i kim lo i ki m cho mu h ng
39
BHT l m t ch t r n mu tr ng, c tc d ng t ng t nh BHA BHT c cng th c phn t C15H24O, tan t t trong ch t bo, khng tan trong n c, d b c h i v c th ch ng c t M c d b n nhi t, BHT c tc d ng km h n BHA
40
TBHQ (tert-Butylhydroquinone)
TBHQ l m t ch t k t tinh tr ng, c mi c tr ng, tan trong c n v te, khng tan trong n c, cng th c phn t C10H14O2
41
TBHQ
TBHQ l ch t ch ng oxy ho r t t t cho d u m , c kh n ng lm gi m s t n th t ch t dinh d ng, duy tr t t ch t l ng v ph m ch t ban u c a d u m trong qu trnh v n chuy n xa c s d ng r t r ng ri trong ch bi n th c ph m C kh n ng b o v cc s n ph m chin, gip c i thi n th i gian b o qu n
42
Propyl gallate
Tn ho h c: Propyl gallate, propyl ester of gallic acid, n-propyl ester of 3,4,5-trihydroxybenzoic acid, propyl 3,4,5-trihydroxybenzoate L ch t r n khng mi, k t tinh tr ng ho c tr ng kem Tan t trong n c; tan t t trong ethanol, ether v propane-1,2-diol
43
nh gi tc d ng c a cc ch t ch ng s oxy ho
Active oxygen method, AOM (Ph ng php oxy ho t ng): p d ng cho ch t bo l ng Khng kh c s c vo m u phn tch thc y qu trnh oxy ho v rt ng n th i gian phn tch. L ng peroxide trong m u s c nh l ng nh k nh m xc nh th i i m m u t t i i m h h ng (rancidity point): 20 meq kg-1 (d u m ng v t) ho c 70 meq kg-1 (d u m th c v t).
44
nh gi tc d ng c a cc ch t ch ng s oxy ho
Oven storage tests (Schaal oven test): Nhi t s thc y qu trnh oxy ho. Cc ki m nghi m th c ch t l cc th nghi m b o qu n nhi t cao t ng t c qu trnh. Nhi t lm vi c l 62,8 oC (145 oF). Cc ch tiu mi v v l ng peroxide s c dng xc nh m c h h ng c a ch t bo trong m u.
45
nh gi tc d ng c a cc ch t ch ng s oxy ho
46
47
Control 0,01% TBH 0,02% TBH 0,01% BHA 0,02% BHA 0,01% BHT 0,02% BHT 0,01% PG 0,02% PG
10
20
30
40
Hours to reach a peroxide value of 70 meq/kg Figure 1.2 AOM stabilit of cottonseed oil
48
Control
200 ppm Propyl Gallate + 100 ppm Citric Acid 200 ppm TBH + 100 ppm Citric Acid
10
20
30
40
50
49
Control
200 ppm Propyl Gallate + 100 ppm Citric Acid 200 ppm TBH + 100 ppm Citric Acid
10
20
30
40
50
60
50
10
20
30
40
51
20
40
60
80
100
120
140
Days at 62,8oC to develop a peroxide value of 70 meq/kg Figure 1.6 Oven storage life of sunflower seed oil
52
Control
0,02% TBH
>100 days
80 100
20
40
60
53
Control
10
20
30
40
50
60
70
80
Hours to develop a peroxide value of 70 meq/kg Figure 1.16 AOM stability of peanut oil
54
0,02% TBH 0,02% PG 0,02% BHA 0,02% BHT 0,02% Tocopherol Control
25
50
75
100
125
150
Hours to reach a peroxide value of 20 meq/kg Figure 1.18 AOM stability of lard (pork fat)
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200 ppm BHA + 200 ppm Citric Acid 150 ppm BHA + 50 ppm TBH + 30 ppm Citric Acid 200 ppm TBH + 100 ppm Citric Acid
20
40
60
80
100
120
140
160
56
nh h ng c a cc s n ph m t s oxy ho ch t bo n th c ph m
Lm gi Bi n Lm m Thay Sinh
57
Cc ch t h tr s ch ng oxy ho ch t bo
c thm vo ch t bo t ng hi u qu ch ng s oxy ho ch t bo, bao g m:
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Ch c n ng c a cc ch t h tr
T o mi tr ng acid n nh ch ng s oxy ho ch t bo Lo i b ho t tnh c a cc ion kim lo i (b ng cch t o ph c v ho t) Lo i b oxy (oxy ho acid ascorbic) Ph c h i cc ch t ch ng s oxy ho SH + A AH + S
3. Cc ch t ch ng s ho nu
C ch c a ph n ng ho nu Ph Ph Ph S n ng do enzyme n ng Maillard n ng caramel ho oxy ho A.ascorbic Yu c u oxy + + Yu c u acid amin kh i ng ph n ng + pH t i thch
60
Ph n ng ho nu do enzyme
Enzyme Polyphenol Oxydase (PPO) (rau, tri) Oxy Ion kim lo i
C ch t
62
63
00 80 o t tnh %
30 40 50 60 h t 70
o
o t tnh cn
60 40 0 0 80 C 0 00
60 40 0 0 3 4 5 6 7 8 0
nh h ng c a nh t b n c a enzyme PPO
S d ng nhi t v ho t enzyme PPO: gia nhi t, ch n nguyn li u tr c khi ch bi n S d ng cc acid h th p pH c a mi tr ng, lm gi m t c ph n ng ho nu: acid citric, ascorbic, malic, phosphoric S d ng kh SO2 ho c cc h p ch t sinh SO2 ng n c n ph n ng ho nu: SO2, Na sulfite, Na metabisulfite S d ng mu i NaCl: n ng thch h p mu i c tc d ng km hm ho t tnh c a enzyme PPO
65
Cc bi h ki m s t h ho u do e zyme
0. ba ce at 420 m 0. 0.3 0.2
10 m O2 0 1 m m O2 O2
Abs
0.1 0 0 1 2 Th i ia ht) 3 4
hh h
c a th i ia x l s bi e zyme v i s c m t c a cc h
i mu do ch t si h O2
66
Cc ch t mu (melanoidin)
67
Cc i u ki n cho ph n Maillard
ng
pH v cc ch t m: ph n ng x y ra m nh mi tr ng ki m v c nhi u ion Nhi t : t c ph n ng t ng theo chi u t ng nhi t , theo ph ng trnh Arrhenius m: ph n ng x y ra m nh trong mi tr ng l ng ( m cao) ng: ng kh cung c p nhm carbonyl (- C -) ph n ng v i -amin O
68
ng
160-180oC Acid, ki m
Caramel
Mu nu, v
ng, mi x u
69
Ki m sot nhi t Ki m sot m Ki m sot pH Lo i b oxy ra kh i bao gi S d ng enzyme chuy n ho glucose S d ng SO2 v cc mu i sinh SO2 S d ng cc thiol S d ng mu i calcium t o ph c v i acid amin
70
Cc ch Cc ch Cc ch Cc ch
t i u ch nh m s n ph m t lm trong t t o keo t ho t ng b m t
71
1. Cc ch t i u ch nh s n ph m
1.1 Ho ch t ht m theo tnh ch t v t l Nguyn t c: ch ht n c, khng gy ra ph n ng ho h c Cc ch t d ng tinh th khan n c Na2SO4 + 10H2O Na2SO4.10H2O CuSO4 + 5H2O CuSO4.5H2O CaCl2 + 6H2O CaCl2.6H2O
72
1. Cc ch t i u ch nh s n ph m
1.1 Ho ch t ht v t l
m theo tnh ch t
1. Cc ch t i u ch nh s n ph m
1.2 Ho ch t ht ho h c
m theo tnh ch t
Nguyn t c: l ch t ht m t o m t ch t hon ton m i, sau khi dng khng th ph c h i tr l i CaO + H2O Ca(OH)2 + Q (kCal)
74
1. Cc ch t i u ch nh s n ph m
1.3 Ho ch t gi m - Cc mu i phosphat, dng trong ch bi n th y s n - Enzyme protease th y phn protein thnh cc acid amin - Glycerin, dng cho cc s n ph m s i s y kh - H n h p Glycerin-Gelatin-N c, ph trn b m t th t
75
2. Cc ch t lm trong
2.1 Ho ch t tch cc ch t tan d ng ion Nguyn t c: Cho cc ion ny tc d ng v i ph gia t o k t t a, sau dng cc bi n php c h c lm trong Ca2+ + CO2 CaCO3 Ca2+ + H3PO4 Ca3(PO4)2 Fe2+ + Na2S Na+ + FeS
76
2. Cc ch t lm trong
2.2 Ho ch t tch cc ch t keo T o tr ng thi tch t b ng cch: - Thay i pH mi tr ng, a cc ch t keo v i m ng i n - Ph v l p v solvat b ng cc ch t i n ly - Dng nhi t lm bi n tnh ch t keo
77
2. Cc ch t lm trong
2.2 Ho ch t tch cc ch t keo T o k t t a th 2 li ko cc ch t keo: c ma trong Cc ph ng php lm s ch n cng ngh s n xu t ng
2. Cc ch t lm trong
2.2 Ho ch t tch cc ch t keo T o k t t a th 2 li ko cc ch t keo: S d ng cc h p ch t cao phn t t ok t t a: Chitosan, Pectin, Gelatin, Agar S d ng cc enzyme thu phn cc h p ch t m ch di thnh h p ch t m ch ng n:
79
3. Cc ch t t o keo
3.1 Cc tnh ch t c th c c a ch t keo (Glicksman, 1969) a. Kh n ng lin k t v i n c b. Tnh ch t l u bi n c. Kh n ng t o mng ho c t o gel d. Kh n ng lin k t v i cc ch t mi e. T o p su t th m th u f. Ht n c g. T o cc ph n ng ho h c h. T ng ng t v v
80
3. Cc ch t t o keo
3.2 M c ch s d ng cc ch t t o keo a. Ch t lm c s n ph m: n c qu , sir, yaourt, b. Ch t nh ho: kem, cc lo i b , s t, chocolate c. Ch t n nh nh t ng: d. Ch t t o b t: kem nh r ng, d u g i u e. Ch t lm m m s n ph m f. Ch t n nh mi, v g. Ch t c i thi n tnh ch y
81
3. Cc ch t t o keo
3.4
C u trc D ch y Dnh n
c tnh c a m t s
u n ngh ch nhi t Khng C
ch t t o keo
T ge t c th Khng i n tch ng m C
Ch t ke HM ectin LM ectin Carragenan Agar Alginate CMC Guar LBG Xanthan Gellan Gelatin Ara ic Casenate Protein u nnh
X X X X X
X X X
X X X X X X X X
X X X X X
X X X X X X X X X X X X X X
X X X X X
X X X
X X X X X X X X
X X X
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3.5 Acid Alginic & Alginate Acid alginic l m t polysaccharide thin nhin i n c v c tnh keo, c tinh ch t cc lo i rong nu khc nhau (Phaeophyceae) y l m t copolymer m ch th ng ch a ch y u cc lin k t F -1,4-D-acid mannuronic v E 1,4-L-acid glucuronic, cng th c (C6H8O6)n T n t i d i d ng s i, h t, hay b t mu tr ng n vng nu n v c u t o: 176 (l thuy t), 200 (th c t ) Kh i l ng phn t : 10.000 600.000
83
Dng lm ch t n gel, ch t nh ho
nh, ch t t o ng, ch t t o
Khng tan trong n c v cc dung mi h u c , tan ch m trong cc dung d ch Carbonate Natri, Hydroxide Natri, TriNatri Phosphate
84
Alginate Calcium
(C6H7Ca1/2O6)n Khng tan trong n c v ether; tan nh trong ethanol; tan ch m trong nh ng dung d ch natri polyphosphate, natri carbonate, v cc ch t k t h p v i ion calcium
85
Ca2+
86
Alginate Calcium
87
Alginate Calcium
88
Tan ch m trong n c, t o thnh dung d ch nh t; khng tan ethanol, ether v chloroform n v c u t o: 198.11 (l thuy t), 222 (th c t ) Kh i l ng phn t : 32.000 250.000
89
S n xu t cc s n ph m c: dy th p - Kch th c nh - Mng bao bn ngoi K t h p Na Alginate - Pectin S n xu t cc s n ph m d ng gel nh m t tri cy (to, cam, )
90
91
3. Cc ch t t o keo
3.6 Agar Agar l m t polysaccharide c trch ly t rong bi n, g m: 3 Agarose: khng ch a g c sulfate, c kh n ng t o gel r t l n 3 Agarose pectin: c ch a g c sulfate, t o gel r t c ng so v i agarose
92
3. Cc ch t t o keo
3.6 Agar S t o gel c a agar 3 Kh n ng t o gel n gi n, khng c n dng n cc ch t tr ng khc 3 Qu trnh t o gel l thu n ngh ch 3 Agar c th t o gel n ng r t th p 3 Agar nng ch y 80oC, ng c e 40oC 3 Gel agar khng mu, khng v , khng nh h ng n v t nhin c a s n ph m
93
3. Cc ch t t o keo
3.6 Agar Qui trnh s n xu t agar Rong cu Lm s ch c h c R an Trch ly Lm s ch c L c D ch l c T o gel C t gel L nh ng
94
Tan gi S y kh Agar
3. Cc ch t t o keo
3.7 Cellulose v cc d n xu t CMC (Carboxy Methyl Cellulose) Cellulose
NaOH ClCH2-COONa
95
3. Cc ch t t o keo
3.7 Cellulose v cc d n xu t
CH2OH
Cellulose
CH2OCH2COONa
CH2OH
CMC
CH2OCH2COONa
96
3. Cc ch t t o keo
3.7 Cellulose v cc d n xu t CMC (Carboxy Methyl Cellulose) Ch s Ds (Degree of substitution: m c thay th nhm ch c) 3 Thng th ng, Ds: 0 3 (max) 3 CMC d ng th ng ph m c Ds: 0.4 - 1.4 3 CMC dng cho th c ph m c Ds:0.65-0.95 3 CMC c Ds<0.4 khng ho tan trong n c
97
3. Cc ch t t o keo
3.7 Cellulose v cc d n xu t Tnh ch t c a CMC 3 C th s d ng CMC d ng nng v l nh 3 CMC l cc polymer anion m ch th ng, cho ch t l ng phi Newton (dung d ch gi ) 3 pH 5-9 dung d ch t thay i tnh ch t, nh ng pH <3 nh t gia t ng ho c k t t a Do , khng s d ng CMC cho s n ph m c pH <3
98
3. Cc ch t t o keo
3.7 Cellulose v cc d n xu t S d ng CMC v cc d n xu t 3 Gp ph n c i t o tnh ch t s n ph m (lm ch m qu trnh k t tinh lm m n tinh th , c i thi n bng, ng n c n kem ch y, n nh pha r n, ng n c n s phn ly tinh d u-n c, gi m, ch ng dnh, ) 3 Pht tri n s n ph m m i D a vo kh n ng gi n c, t o c, n nh, tr phn tn Li u l ng s d ng thng th ng 0.1-0.5%
99
3. Cc ch t t o keo
3.8 Gelatin nh ngh a: gelatin l cc polypeptid cao phn t d n xu t t collagen, l thnh ph n protein chnh trong cc t bo lin k t c a nhi u lo i ng v t, bao g m x ng, da,
Th y phn v i acid, ki m, enzyme
Collagen
Gelatin
100
3. Cc ch t t o keo
3.8 Gelatin C ch t o gel 3 Gelatin tr ng n khi cho vo n c l nh, l ng n c h p thu kho ng 5-10 l n th tch c a chnh n 3 Tan ch y khi gia nhi t, ng c (t o gel) khi lm l nh. S chuy n i SOL-GEL c tnh thu n ngh ch 3 Nhi t nng ch y 27-34oC 3 C kh n ng t o gel m khng c n ph i h p v i ch t no khc
101
3. Cc ch t t o keo
3.8 Gelatin S d ng Gelatin trong th c ph m 3 Gelly, Jam, k o m m, k o d o 3 Cc s n ph m s a 3 Cc s n ph m th t 3 Sauce (s t) 3 Lm trong r u 3
102
3. Cc ch t t o keo
3.8 Gelatin S d ng Gelatin theo ch c n ng 3 T o ng: Gelly, Jam 3 n nh: Kem 3 Nh ho: T o kh 3 Lm c: Sp, h p 3 K t dnh: k o, s n ph m th t 3 Lin k t: Th t 3 Lm trong: R u
103
3. Cc ch t t o keo
3.9 Arabic L lo i nh a trch t cy Acacia. L cc polysaccharide ch a cc h p ch t Ca, Mg, P tr ng l ng phn t 580.000, th y phn cho ra galactose, arabinose, rhamnose, v acid glucoronic. C tnh nh t v tnh l u bi n. R t n nh trong mi tr ng acid, cs d ng r t t t trong n nh ch t mi c a n c qu .
104
3. Cc ch t t o keo
3.10 Pectin
105
3. Cc ch t t o keo
3.10 Pectin Pectin th ng ph m l m t h n h p g m cc h p ch t polysaccharide cao phn t , trong polygalacturonic acid chi m kho ng 70-75% Kh i l ng phn t 20.000-200.000 Tu theo m c methyl ho, chia lm 2 lo i: Pectin th ng: lm t ng nh t; t o ng pH 3.1-3.4 v n ng ng ph i > 60% Pectin methyl ho th p: c th t o ng trong mi tr ng khng ng, dng lm mng bao
106
Pectate Calcium
107
4. Cc ch t ho t
ng b m t
Khi qut Ch t ho t ng b m t c th c phn lo i theo nhi u cch khc nhau: - D a trn i n tch: anion, cation, trung tnh, l ng c c - D a trn cn b ng thn D u-N c (HLB) - D a trn s ho tan - D a trn nhm ch c n ng: no, khng no, acid, alcohol,
108
Cc ki u nh ho khc nhau
109
4. Cc ch t ho t
Kch th
Kch th c pha khng lin t c (Qm)
ng b m t
S n nh
< 0.05 0.05 0.1 0.1 1.0 1.0 10.0 > 10.0
R t n n n Km n
nh
nh t t nh nh
Phn ly nhanh
110
4. Cc ch t ho t
ng b m t
4. Cc ch t ho t
Ch c n ng c a ch t ho t HLB 4-6 8-18 13-15 15-18 Nh t
ng b m t
ng b m t d a trn HLB Ch c n ng ng N c/D u t c
Ch t lm th m Nh t ng D u/N
Ch t t y r a Ch t tr ho tan
112
113
114
Ch t nh ho dng ch ng dnh
115
Ch ng 4 Ph gia h tr k thu t ch bi n
1. 2. 3. 4. 5. 6. . 8.
1. Cc ch t c i thi n tnh ch t b t v t o n
1.1 Cc ch t c i thi n tnh ch t b t nho
S thnh l p m ng gluten Hnh thnh kh CO2 Gi kh CO2
117
C u trc b c 1 c a protein
118
Cc ch t oxy ho/ch t kh
Cc ch t oxy ho c cho l gy c ch enzyme th y phn protein, gp ph n b o v gluten [O] + S-H S-S: t o kh i b t r n ch c Cc ch t kh c tc d ng ng c l i cc ch t oxy ho: ph v c u n i S-S, lm m m kh i b t
120
1. Cc ch t c i thi n tnh ch t b t v t o n
Cc ch t oxy ho dng trong s n xu t bnh
Ph gia Ph n ng Th i i m ph n ng Ph i tr n Ph i tr n Ch bi n Ph i tr n Ph i tr n Th i gian Lc n ng Lc n ng i u ki n ph n ng Gi i h n FDA (ppm)
Peroxide Calci Iodate Kali Iodate Calci Azodicarbonamid (ADA) Acid ascorbic Nhng acid ascorbic Bromate Kali Bromate Calci
m 75 m 75 m 75 m 45 Ti p xc m b t Ti p xc m 75 b t 75 Cc ch t oxy ho lm choAcid, nhi t t r n ch c kh i b 121 Acid, nhi t Nhanh Nhanh Trung bnh Nhanh Nhanh, v a Trung bnh Ch m Ch m
1. Cc ch t c i thi n tnh ch t b t v t o n
Cc ch t kh
Ph gia
Ph n ng
M ts
Ngu n B p Khoai ty Khoai lang Khoai m La m G o
c tnh c a h t tinh b t
ng knh ( K) (Qm) 21 96 15 100 15 55 6 36 2 38 39 K trung bnh (Qm) 15 33 25 50 20 20 22 5 Nhi t h ho (oC) 61 72 62 68 82 83 59 70 53 64 65 73
123
D-Glucose
D-Glucose
M ch th ng
Phn nhnh
124
Ch t nh ho trong s n xu t bnh m
125
1. Cc ch t c i thi n tnh ch t b t v t o n
H p ch t ng
u CO2
T on
126
Cc ch t chuy n ho T o m ng
nh
Cc ch t t o m ng tinh b t
Ho ch t
Epichlorhydrin
S n ph m
Starch-O-CH2-CHOH-CH2O-Starch
128
Cc ch t bi n
Ho ch t
i tinh b t
Ch s D.S.
0.05 - 0.10 0.05 - 0.10 0.05 - 0.20 0.02 - 0.05
S n ph m
Acetic anhydride Starch acetate Vinyl acetate Starch acetate Propylene Oxide Hydroxylpropyl starch Sodium tripolyphosphateStarch phosphate 0.01 - 0.02 Succinic anhydride Succinylated starch
129
1. Cc ch t c i thi n tnh ch t b t v t o n
1.2 Cc ch t t o n
T o thnh kh CO2
130
1. Cc ch t c i thi n tnh ch t b t v t o n
1.2 Cc ch t t o n Na2CO3 + 2H+ (NH4)2CO3 NH4HCO3 2NaHCO3
>40oC
>120oC
NaHCO3 + H+
2. Cc ch t t o
c dng c i thi n tnh ch t c m quan c a th c ph m d ng l ng: n c cam, chanh, sir, n c qu c c, b t gi i kht Ch t t o c ph bi n - Brobinated Vegetable Oil (BVO) - Cc ch t keo - Cc ch t t o c c ch bi n t ci cam, chanh
132
3. Cc ch t ch ng ng bnh
c dng ch ng s vn c c, lm cho cc s n ph m d ng b t linh ng h n C ch tc d ng: bao bn ngoi cc h t b t, lm gi m b m t ti p xc, ng n c n s h p th m trn b m t ng d ng: dng trong cng nghi p s n xu t mu i, b t gia v , b t gi i kht, b t sp Ch t th ng dng: Tricalci phosphate
133
4. Cc ch t bi tr n, d g
L cc ch t lm gi m dnh c a s n ph m trn thnh thi t b , cc ch t ch ng dnh r ng khi n S d ng r ng ri trong s n xu t: - Rau qu l nh ng (Silicat Mg) - S n ph m s y kh (Acetyl monoglyceride) - K o (Leucithin) - Chewing Gum
134
5. Cc ch t t o m ng
L cc ch t tham gia c i thi n c u trc c a th c ph m, th ng c ng d ng trong ch bi n rau qu : - CaCl2: ch bi n h p rau qu - Al2(SO4)3: ch bi n s n ph m mu i chua ng: ch bi n tri cy
135
6. Cc ch t h tr qu trnh t o mng
6.1 Cc ch t k t dnh Lin k t cc thnh ph n th c ph m l i v i nhau, c bi t c i thi n c u trc c a cc s n ph m th t, c v cc s n ph m khc: cc s n ph m p n, chewing gum, k o, vin nn, capsule Bao g m: cc mu i phosphate, dextrin, d u, gum
136
6. Cc ch t h tr qu trnh t o mng
6.2 Cc ch t mang c s d ng nh nh ng ch t ph tr , gip c i thi n tnh ho tan, bao g m: Tinh b t, dextrin, CMC, cc ch t ho t ng b m t
137
6. Cc ch t h tr qu trnh t o mng
6.3 Cc ch t bao b c Dng bao bn ngoi s n ph m, ng n cch khng kh, m, i khi cn ch ng vi sinh v t - Tinh b t bao bn ngoi protein - D u khong bao b c tr ng - Casenate Na dng trong Whiterner - Sp Carnaubar trong rau - Parafin trong bon bon
138
7. Cc h p ch t Phosphate
7.1 C u trc ho h c
Ortophosphate, tn th ng dng 1. Acid phosphoric 2. MonoNa Dihydro monophosphate 3. DiNa monohydro monophosphate 4. MonoCalcium phosphate 5. DiCalcium phosphate 6. MonoAmonium phosphate 7. DiAmonium phosphate 8. MonoKali phosphate 9. TriKali phosphate Cng th c H3PO4 NaH2PO4 Na2HPO4 Ca(H2PO4)2 CaHPO4 NH4H2PO4 (NH4)2HPO4 KH2PO4 K3PO4
139
7. Cc h p ch t Phosphate
7.1 C u trc ho h c
Polyphosphate, tn th ng dng 1. Na pyrophosphate 2. Na tripolyphosphate 3. Na hexametaphosphate Metaphosphate, tn th 1. Na trimetaphosphate ng dng Cng th c Na2H2P2O7 Na5P3O10 Nan+2PnO3n+1 Cng th c Na3P3O4
140
7. Cc h p ch t Phosphate
7.2 Cc ch c n ng chnh c a phosphate 7.2.1 T o ph c v i ion kim lo i - L m t trong nh ng ch c n ng quan tr ng. Phosphate l cc anion t o ph c v i ion kim lo i hi n di n trong dung d ch - Dy phosphate cng di th kh n ng t o ph c cng m nh - Kh n ng t o ph c gi m khi gia t ng pH
141
7. Cc h p ch t Phosphate
7.2 Cc ch c n ng chnh c a phosphate 7.2.2 Kh n ng gi n c - Cc polyphosphate c dng trong ch bi n th t, c, gia c m, thu s n i u ch nh s m t m v gi m trong cc s n ph m sau khi ch bi n ho c r ng - Ch t th ng dng l Natri tripolyphosphate n u dng k t h p v i Natri hexameta phosphate th hi u qu s cao h n - Cc phosphate khi c thm vo n c s phn hu thnh cc pyrophosphate
142
7. Cc h p ch t Phosphate
7.2 Cc ch c n ng chnh c a phosphate 7.2.3 n nh nh t ng - Cc phosphate c dng nhi u trong ch bi n ph mai (cheese), gip n nh nh t ng ch t bo trong m ng protein-n c - Ortophosphate ki m: lm ph mai m m, d ch y - Ortophosphate acid v polyphosphate: lm t ng nng ch y, c u trc c ng
143
7. Cc h p ch t Phosphate
7.2 Cc ch c n ng chnh c a phosphate 7.2.4 Gy n c s d ng nh m t ch t gy n , ph n ng v i NaHCO3 t o ra CO2 Ca(H2PO4)2 Ca(H2PO4)2.H2O Ca(H2PO4)2.2H2O Na3Al2H15(PO4)8 NaH14Al3(PO4)8.4H2O Na2H2P2O7
144
7. Cc h p ch t Phosphate
7.2 Cc ch c n ng chnh c a phosphate 7.2.5 Dng lm dung d ch m H3PO4, NaH2PO4, Na2HPO4, Na2H2P2O7 Polyphosphate c chi u di phn t cng l n th kh n ng t o m cng b
145
8. Ho ch t lm v sinh
Ho ch t lm v sinh s d ng trong cng nghi p th c ph m c nhi u d ng khc nhau, c th hi n di n trong s n ph m n ng th p, nh l ph gia khng c Cc hnh th c s d ng: - Cc ch t lm v sinh thi t b , d ng c - Cc ch t ln v sinh m t ngoi nguyn li u - Cc ch t b o qu n nguyn li u th
146
8. Ho ch t lm v sinh
8.1 Chlorin v cc h p ch t ch a Chlorin Chlorin v cc h p ch t ch a Chlorin c s d ng nhi u trong cng nghi p th c ph m : - Cho vo n c r a nguyn li u, n c lm mt h p sau khi thanh trng - Lm v sinh cc b m t ti p xc v i th c ph m - X l cc nguyn li u: th t, c, gia c m, th y s n lo i b cc vi sinh v t
147
8. Ho ch t lm v sinh
Tn th ng dng Kh Clo Acid hypochloric Hypochloride Na Hypochloride Ca Chloramin-T Dichlorodimethyl hydantoin Acid Trichlorocyanuric Acid Dichlorocyanuric Chlorin dioxide
8.1 Chlorin v cc h p ch t ch a Chlorin Cng th c Cl2 HOCl NaOCl Ca(OCl)2 H3C-C6H4SO2-N-NaCl C5H6Cl2N2O2 Cl3(NCO)3 Cl2H(NCO)3 ClO2
148
8.1 Chlorin v cc h p ch t ch a Chlorin Ho tnh c a Clorin: NaOCl + H2O = HOCl + NaOH Ca(OCl)2 + H2O = HOCl + Ca(OH)2 Cl2 + H2O = HOCl + H+ + ClCc g c Chlorin c th ng d ng: Cl2, HOCl, OClpH 4-5 g c Chlorin t n t i d ng HOCl pH < 4 s thnh l p d ng Cl2 pH > 5 s thnh l p d ng OCl-
8. Ho ch t lm v sinh
149
8. Ho ch t lm v sinh
8.1 Chlorin v cc h p ch t ch a Chlorin
pH 4.5 5 6 7 8 9 10 L ng Chlorin hi n di n nh HOCl (%) 100 98 94 75 23 4 0
150
8. Ho ch t lm v sinh
8.2 Idophor Idophor = Iod + Cc ch t ho t ng b m t y l h p ch t quan tr ng c khuy n khch s d ng trong cc x nghi p ch bi n th c ph m Ho t ng ch ng vi sinh v t Iod c tc d ng gi ng nh Clorin nh ng c ph ho t ng ch ng vi sinh v t kho ng pH r ng h n, ch y u ch ng vi khu n, n m m c, virus, cc vi sinh v t sinh bo t
151
152
1. Cc ch t t o v
1.1 Cc acid amin Dung d ch acid amin c dng trong ch bi n th c ph m i u ch nh v c a s n ph m Vi c b sung acid amin cn nh m mb os hi n di n c a cc acid amin quan tr ng trong s n ph m, do b n thn nguyn li u khng cung c p Cc acid amin t ng i b n i u ki n th ng nh ng b v ho t b i nhi t v i s hi n di n c a ng kh (ph n ng Maillard). M c ph v cc acid amin t l thu n v i n ng ng, th i gian v nhi t x l
153
1. Cc ch t t o v
1.1 Cc acid amin
L-lysine: c b sung vo bnh m tr ng, g o s y n li n Methionine: dng t o v ng t c a th t trong m t s s n ph m Taurine: c b sung vo s a b t dng cho tr em Cysteine Acid cysteic Taurine
154
1. Cc ch t t o v
1.2 Cc ch t ng t khng ng c s d ng trong th c ph m do cc c tnh: - C ng ng t r t cao (3000 l n saccharose) - B n nhi t - B n acid - t tham gia ph n ng lm bi n i thnh ph n th c ph m - Y u t gi c
156
1. Cc ch t t o v
1.2 Cc ch t ng t khng
Ch t ng t Acesulfame Kali Alitame Aspartame Cyclamate 1,1 Diaminoalkan L-Sucrose Saccharin Sucralose Thaumatin (Thalin)
ng
157
Saccharin
D ng b t k t tinh tr ng Cng th c phn t C7H5NO3S Tr ng l ng phn t 183,18 Dng trong ch bi n n c gi i kht, n c ch m Ng t g p 300 l n saccharose C h u v ng v mi kim lo i C th thay th t i a 25% saccharose
158
Acesulfame Kali
D ng b t k t tinh tr ng Dng trong ch bi n n c gi i kht, chewing gum, n c sc mi ng, kem nh r ng R t b n nhi t cao s d ng trong bnh n ng, s n ph m c n ti t trng Ho tan t t trong n c Ng t g p 200 l n saccharose C h u v ng C th dng ph i h p v i aspartame v cyclamate
159
Cyclamate
D ng b t k t tinh tr ng C h u v ng t chua c a chanh R t thch h p cho s n ph m n c tri cy, b t gi i kht, m t tri cy, R t b n nhi t, nh sng, v pH Ng t g p 30 l n saccharose S d ng k t h p 10 ph n cyclamate v 1 ph n saccharin
160
Aspartame
C h u v ng t gi ng nh saccharose Thch h p cho cc s n ph m kh: b t gi i kht, chewing gum, kem, s n ph m s a, yogurts, trng mi ng Ng t g p 150-200 l n saccharose Ngoi kh n ng t o ng t cn gip c i thi n mi Th ng c dng ph i h p v i saccharin cho cc s n ph m n c ng t
161
Aspartame
D i cc i u ki n no v m, nhi t cao, pH th p, aspartame s phn h y v m t tnh ng t
Aspartame Aspartylphenylalanine H2 O Diketopipetazine (DKP)
162
Aspartame
Trong nhi u tr ng h p ng i ta khng th thay th n gi n thay saccharose b ng aspartame do s khc nhau v tnh n ng c a 2 ch t ny. Khi , vi c ti ph i ch nguyn li u l i u c n thi t Ng i ta th ng b sung polydextrose vo cc th c ph m c t o ng t b ng aspartame Vi c s d ng aspartame (hay cc ch t t o ng t khng ng khc) a n vi c ti t ki m chi ph bao gi v v n chuy n
163
Thaumatin (Thalin)
L ch t t o ng t g c protein, cc ut o b i cc acid amin chnh y u tr histidine Kh i l ng phn t kho ng 22.000 C u trc b c 3 c a chu i polypeptide c vai tr quy t nh trong vi c t o ra tnh ng t cho thaumatin; s ph v c u n i S-S s lm m t i tnh ng t c a thaumatin c tinh ch t qu c a loi cy Thaumacoccus danielli (Ty Phi) ng t g p 2000-3000 l n saccharose
164
Thaumatin (Thalin)
nh mi tr ng trung tnh v acid V a l ch t t o ng t, v a l ch t c i thi n mi Ph i h p t t v i saccharin v acesulfame K Dng trong s n xu t chewing gum, cc s n ph m s a, th c n gia sc, th c n ng v t ki ng
165
1. Cc ch t t o v
1.3 Cc ch t t o v chua
166
1. Cc ch t t o v
1.3 Cc ch t t o v chua c dng k t h p v i cc ch t ch ng oxy ho gip ng n ng a s i ho d u m - T o ph c v i kim lo i n ng, gip ng n ch n s kh i pht c a s oxy ho v ph n ng ho nu - Gip b o qu n th c ph m, do t o ra mi tr ng c pH th p
167
1. Cc ch t t o v
1.4 Cc ch t t o v ng - Trong th c ph m v ng l m t ch tiu c yu c u v khng yu c u - V ng do m t s ch t trong t nhin t o ra: Alkaloid, Glucosid - Cc ch t t o v ng trong ch bi n th c ph m g m V c : CsCl, CsBr, MgSO4 H u c : Cc acid amin nh Cysteine, Tryptophan, Isoleucine, Leucine; v cc h p ch t khc
168
1. Cc ch t t o v
1.4 Cc ch t t o v ng - Quinin: c dng trong s n xu t n c gi i kht (Tonic) - Caffein: v ng c a c ph, c dng trong s n xu t bnh k o, kem, n c gi i kht - Theobromin (t h t ca cao): v ng c a chocolate, c cng d ng t ng t caffein - Naringin: c nhi u trong tri nho, tri cy c mi - Hisperdin: c nhi u trong v tri cy c mi
169
1. Cc ch t t o v
1.5 Cc ch t t o v m n - NaCl - Trong tr ng h p c n h n ch Na th s d ng cc mu i khc
M n LiCl NaCl KCl ng KBr LiBr NaBr NH4I KI MgSO4
170
LiI NaI
NaNO3 KNO3
M n v ng Ng t
2. Cc ch t mu
-
171
2. Cc ch t mu
Phn lo i: - Mu t nhin: c trch ly v tinh ch t thin nhin - Mu t ng h p: c s n xu t b ng ph ng php ho h c - Mu c d u n t nhin: c t ng h p g n gi ng v i ch t mu t nhin (beta-Caroten)
172
2. Cc ch t mu
Nh ng i u c n ch khi s d ng ch t mu: - Ph h p v i lu t th c ph m - D ng s d ng: l ng/r n (b t) c tnh th c ph m: mi tr ng n c/d u - Tanin, protein c th nh h ng n anthocyanins - S t o k t t a, t o c trong th c ph m do ch t mu gy ra - pH mi tr ng i u ki n ch bi n: nhi t , th i gian i u ki n bao gi, b o qu n: nh sng, oxy
173
Nhm th c ph m v li u l ng ch t mu c php s d ng
Nhm th c ph m Bnh k o N c gi i kht (l ng, b t) Ng c c Th c n th ki ng Bnh n ng Kem Xc xch Bnh Snack Li u c Trung bnh dng (ppm) (ppm) 10-400 100 5-200 75 200-500 350 100-400 200 10-500 50 10-200 30 40-250 125 25-500 200
ngu n: CCIC (1968)
174
2.1 Cc ch t mu t ng h p v ng d ng trong th c ph m
Tartrazine (vng): dng r ng ri, c bi t cho trng mi ng, bnh k o, kem, s n ph m s a, n c gi i kht, rau mu i chua, s t, c v s n ph m n ng Yellow 2G (vng nh t): dng r ng ri Quinoline yellow (vng xanh nh t): dng r ng ri, c bi t cho n c gi i kht, trng mi ng, bnh k o, kem v s n ph m s a Sunset yellow FCF (cam vng): dng r ng ri, c bi t cho n c gi i kht (nh ng c th t o k t t a n u c ion calcium hi n di n), kem, bnh k o, h p, bnh n ng v trng mi ng
175
2.1 Cc ch t mu t ng h p v ng d ng trong th c ph m
Orange RN (cam nh t): dng r ng ri Orange G (cam nh t): dng r ng ri Carmoisine ( xanh d ng): bnh k o, n c gi i kht, kem, trng mi ng, qu ng h p Ponceau 4R ( nh t): n c gi i kht, bnh k o, m t, h p, c, l p o ph mai v k o Amaranth ( xanh d ng): h p, n c gi i kht, m t ng, kem v trng mi ng Red 2G ( xanh d ng): s n ph m th t, bnh k o v m t
176
2.1 Cc ch t mu t ng h p v ng d ng trong th c ph m
Erythrosine ( xanh d ng nh t): v ch t mu ny s t o thnh acid erythrosinic trong cc dung d ch c pH t 3 n 4, v ch t ny ch tan nh trong n c, n l ph m mu duy nh t c dng v i cherries. c dng cho cc s n ph m c cherries, th t, bnh k o v h p Allura red ( ): dng r ng ri Indigo carmine (xanh d ng): bnh k o Patent blue V (xanh d ng nh t): dng r ng ri, c bi t cho bnh k o, n c gi i kht
177
2.1 Cc ch t mu t ng h p v ng d ng trong th c ph m
Brilliant blue FCF (xanh d ng xanh l nh t): dng r ng ri, c bi t cho bnh k o, n c gi i kht Green S (xanh l xanh d ng): dng r ng ri. Th ng c ph i h p v i mu vng t o mu xanh l cy Fast green FCF (xanh l xanh d ng): dng r ng ri. Th ng c ph i tr n t o ra nh ng mu khc nhau Brown FK (nu vng): dng t o mu cho s n ph m c ngm n c mu i
178
2.1 Cc ch t mu t ng h p v ng d ng trong th c ph m
Chocolate brown FB (nu): dng ch y u cho s n ph m ng c c n ng, bnh k o v trng mi ng Chocolate brown HT (nu ): dng r ng ri, c bi t cho cc s n ph m n ng, gi m, bnh k o Brilliant black BN (tm): dng r ng ri, c bi t cho s n ph m tr ng c mu i v bnh k o Black 7894 (tm): dng r ng ri
179
xanh d
ng):
181
Cc y u t nh h ng n Anthocyanins - Cc ion kim lo i ho tr 2 v 3 c th t o k t t a v i cc anthocyanins - Anthocyanins c th ng ng t v i cc flavonoids khc; s n ph m ng ng t c th t o ph c v i protein v t o k t t a v i tannin - Nhi t v nh sng khng nh h ng n anthocyanins - Anthocyanins b oxy ho ch m trong n c - SO2 lm m t mu anthocyanins, nh ng gia nhi t s u i c SO2 - Enzyme Glucoxidase lm m t mu anthocyanins
182
b n c a Annatto (cam): nh sng - Annatto b bi n i khi ti p xc tr c ti p v i nh sng c ng cao, th i gian ko di Acid/Ki m - Norbixin b k t t a trong mi tr ng pH th p, khi Norbixin k t t a, n c th lin k t v i protein, tinh b t v thnh ph n khc t o ra s ng u mu s c trong s n ph m. Annatto r t b n trong mi tr ng ki m S oxy ho - Annatto nh y c m i v i s oxy ho Vi sinh v t - Annatto c kh n ng khng l i s t n cng c a vi sinh v t
185
2.2.2 Nhm Carotenoids b. Beta-Caroten (vng cam): Dng cho b , margarin, d u, m , ph mai. D ng phn tn trong n c: n c gi i kht, n c qu , bnh k o, kem, yaourt (yoghurt), trng mi ng, ph mai, sp, h p b n c a Beta-Caroten: nh sng: t t; Nhi t: t t Tnh ch t: tan trong d u, nh y c m i v i s oxy ho. S c mu c a Caroten ph thu c vo n ng s d ng
186
Beta-Caroten th ng i
187
188
190
191
2.2.2 Nhm Carotenoids g. Crocin (vng): c trch ly t ng t nh Saffron nh ng khng c kh n ng t o h ng Dng cho cc s n ph m c tr ng xng khi, cc s n ph m s a, bnh k o, m t, cc mn n t g o h. Lutein (vng): l m t xanthophyll c tm th y trong t t c cc lo i l xanh, rau xanh, tr ng v m t s loi hoa, b n nhi t, nh sng, SO2, t nh y c m v i s oxy ho so v i cc carotenoids khc Dng cho d u tr n salad, kem, cc s n ph m s a, bnh k o, bnh h nh nhn v n c gi i kht
192
193
D ch trch Cochineal ch a ch y u acid carminic cho mu cam trong mi tr ng acid v mu trong mi tr ng trung tnh h n (pH >5), chuy n sang mu tm v k t t a pH 7
194
196
197
198
Bi n php gi mu xanh Chlorophyll - T ng pH gip gi mu xanh Chlorophyll t t h n - X l nguyn li u v i mu i Amonium gip lm ch m ph n ng t o pheophytin trong cc lo i rau qu l nh ng - Zn v Cu c th t o ph c v i Chlorophyll, li u l ng Zn s d ng khng c v t qu 75 ppm
199
3. Cc ch t mi
Cc l do s d ng ch t mi 1. Qui trnh s n xu t th c ph m c th c n n s b sung ch t mi (do b m t mi) 2. Kh n ng s n c c a h ng li u t nhin l khng nhi u, nn c n ph i s d ng ch t mi 3. Y u t kinh t c th h n ch vi c s d ng nguyn li u thin nhin t o mi 4. D ng nguyn li u t nhin khng c cho php s d ng cho vo thnh ph m (c g ng) 5. C ng mi c a nguyn li u l khng m nh c th s d ng
201
3. Cc ch t mi
Cc ch t mi c x p thnh 3 nhm 1. Ch t mi: l nh ng ch t chnh n gy ra tc d ng t o mi hon ton cho s n ph m 2. Ch t c i thi n hay bi n i mi: l nh ng ch t, khi c cho vo s n ph m, c i thi n tc d ng t o mi, v 3. Ch t t ng mi: l nh ng ch t khng c xem nh l nguyn li u, nh ng khi cho n vo nguyn li u s lm gi m l ng nguyn li u c n dng
202
3. Cc ch t mi
Cc ph 1. Ph 2. Ph 3. Ph 4. Ph ng php s n xu t ch t mi ng php c i n (Artistic approach) ng php khoa h c hi n i ng php sinh t ng h p ng php dng nhi t
203
h p mi xoi ph ng php c
c t o ra theo i n
C m nh n Fresh
Cc c u t c u thnh ch t mi
Acetaldehyde, hexyl butanoate cis3-hexenol Sweet Nerol, K-octalactone, K-decalactone, K-ionone Cooked/juicy 4-Hydroxy-2,5-dimethyl-3-furanone Tropical/sulfury Dimethyl sulfide Citrus Linalool, nerol, citronellol, geraniol Floral Linalool, nerol, linalyl acetate
(Ngu n: Givaudan Corporation)
204
h p mi b c t o ra theo ph ng php c i n
Cc c u t c u thnh ch t mi Diacetyl, starter distillate, acetoin, acetyl propionyl (-Decalactone, (-dodecalactone, Kdecalactone Butyric acid, caprylic acid, capric acid Myristic acid, palmitic acid, dodecanal cis-4-Heptenal, methyl amyl ketone 2-Hexenal, pyrazines
(Ngu n: Givaudan Corporation)
205
M t s v d v s sinh t ng h p cc ch t mi
Ch t mi s n xu t c Hi n di n trong t nhin Ph mai o, d a B Bnh m Vi sinh v t d ng cs C ch t
Acid bo Ch t bo Dextrose ng v s a
206
D ng cung c p c a cc ch t mi
D ng Dung mi v ch t mang L ng: tan trong n c, C n, propylene glycol, triacetin, benzyl alcohol, trong c n, trong d u glycerine, sir, n c Gm acacia, s n ph m th y B t: b t s y phun, adsorbates, h n h p phn c a tinh b t, ch t keo, carbohydrate b t T ng t nh dung mi v Paste v nh t ng: ch t mang cho ch t mi ki u nh t ng d u d ng l ng v b t trong n c
207
Cc ch t c i thi n mi
Monosodium Glutamate (MSG) 1. c s n xu t b ng cng ngh ln men t cc ngu n carbon hydrate (C,H,O) 2. Cho tc d ng pH 5-8, v i li u dng l 0.20.5%, t o v ng t m n, mi c a th t v c m gic ngon mi ng 3. c dng nh l m t ph gia cho cc s n ph m ng l nh, s y, h p th t, c 4. Ng i nh y c m khi h p thu m t l ng l n MSG s g p ph i H i ch ng nh hng Trung Qu c
208
Cc ch t c i thi n mi
5-Nucleotides 1. 5-Inosine monophosphate (IMP, mu i diNatri) v 5-guanosine monophosphate (GMP, mu i di-Natri) c tnh ch t t ng t nh MSG nh ng m nh g p 10-20 l n 2. Gip c i thi n mi v s n ph m n ng 75-500 ppm, dng cho sp, s t, th t h p, n c c chua ng h p
209
Cc ch t c i thi n mi
Maltol 1. C mi nh caramel, c th lm t ng ng t c a nh ng th c ph m giu ng, c bi t ng saccharose, (n c qu , m t ng) 2. B sung maltol li u l ng 5-75 ppm cho php gi m 15% l ng ng saccharose s d ng t o ra s n ph m c cng ng t
210
Ch
ng 6 Enzyme th c ph m
- Amylopectin: b phn c t ng u nhin, cc i m phn nhnh s c over-jumped - S n ph m sau cng l alpha-maltose - S th y phn s x y ra nhanh khi tinh b t c h ho (102 105 l n so v i i ch ng)
211
212
213
214
- Lin k t 1,6-glucosid c ng b th y phn nh ng ch m h n kho ng 30 l n - Enzyme ny c th xc tc th y phn 98% tinh b t thnh glucose
215
216
Cellulase
218
Cellulase
- Cellulose l polysaccharide chi m t trong cao nh t trong t nhin - C u t o b i lin k t beta-1,4-glucan; DP 10.000 (cotton), DP 100-600 (g ) - Cellulose t nhin th t n t i d ng bn k t tinh, g m vng k t tinh v vng v nh hnh - Nh ng d n su t c a cellulose th v nh hnh, e.g. CMC (Carboxymethylcellulose)
219
Cellulases bao g m:
- Cellobiohydrolase (CBH): C ho t tnh i v i cellulose k t tinh Cho hi u ng Synergy v i Endoglucanase - Endo-glucanase (EG) C ho t tnh i v i cellulose v nh hnh Cho hi u ng Synergy v i CBH - Cellobiase (Beta-glucosidase) Phn c t cellobiose (ch t c ch c a CBH) cho ra glucose
220
221
PECTIN
222
PECTIN
223
Hm l ng pectin c a m t s lo i qu v d ch qu :
TT 1 2 3 4 5 6 7 8 Ngu n pectin Nho D ch nho To D ch to Kh i nghi n nho en V chanh Th t chanh C c i ng % Pectin 0,2 1,0 0,01 0,19 0,5 1,6 0,2 1,6 32 25 30 ester ha(%) 10 65 70 90 50 60 224
Pectin methylesterase
225
Polygalacturonase
226
227
228
Naringinase
Rhamnosidase (EC 3.2.1.43) Beta-glucosidase (EC 3.2.1.21)
Naringinase
Beta-glucosidase
CH2OH HO HO H3C HO OH OH OH C O O
C
OH
Rhamnosidase
229
Chlorophyllase
230
231
232
233
234
(EC 3.4.x.x)
235
H 2N
c. Nhm Metaloproteases (EC 3.4.24.x): lun l exopeptidases. pH t i u 7 c g i l neutral proteases d. Nhm Carboxylproteases (EC 3.4.23.x): pepsin, rennin, v fungal proteases. Nhm ny c acid asparaginic trung tm h at ng. pH t i u kh th p c g i l acid proteases
238
Ch
ng 6 Enzyme th c ph m
239
Ch
ng 6 Enzyme th c ph m
Proteases bi n
i c u trc c a gluten trong s n xu t bnh bch qui, lm gi m th i gian nho b t (th y phn gluten)
240
Ch
ng 6 Enzyme th c ph m
Ch
ng 6 Enzyme th c ph m
Pectinases lm trong r
Ch
ng 6 Enzyme th c ph m
Ch
ng 6 Enzyme th c ph m
6.3 Cng nghi p n c u ng khng c n Catalase tch H2O2 trong s a Beta-Galactosidase trnh hnh thnh
c u trc h t, n trnh l nh ng nh protein trong su t qu
244
Ch
ng 6 Enzyme th c ph m
Naringinase kh v
citrus
ng c a n
c qu
245
Ch
ng 6 Enzyme th c ph m
Ch
ng 6 Enzyme th c ph m
c i ng t m t acid h u c ho c
247