Cht to nh hay cht nh ha l cht hot ng b mt, trong phn t c nhm ho nc v nhm k nc.

Hin tng tch pha l hin tng khng mong mun trong sn xut thc phm. Do , ta cn s dng ph gia lm bn h nh tng trnh hin tng tch lp. Cht to nh l cht lm gim sc cng b mt ca cc pha trong h v t duy tr c s n nh cu trc ca h nh tng. Trong cu trc phn t ca cht nh ha c c phn ho nc v phn ho bo. Cht nh ha c s dng nhm to ra s n nh ca h keo phn tn trong pha lin tc bng cch hnh thnh mt b mt in tch trn n. ng thi n cn lm gim sc cng b mt ca cc git phn tn t gim c nng lng hnh thnh cc git trong h. * Cht nh ha c cha lm 2 loi: - Cc ester mt phn ca cc acid bo v cc polyol hoc acid hu c. - Phospholipid. Cht nh ha phn ln l ester ca acid bo v ru. La chn cht nh ha Trong qu trnh s dng, ngi ta thng dng gi tr HBL nh gi mc a bo hay a nc ca cht nh ha. T c th chn loi no ph hp vi sn phm c th. Nu HLB thp (c nhiu gc a nc hn so vi gc a bo) th cht nh ha ny ph hp vi h nc trong du v ngc li. V d: - Sa ti vi thnh phn cht bo xp x 3%, cn li khong 97% l nc v cc cht tan trong nc, h nh tng du nc. Cht nh ha cn dng trong trng hp ny cn c tan trong nc ln hn tan trong du. - Ngc li vi sn phm magarine thuc loi h nc/ du (du v cc cht tan trong du chim 80-85%, pha nc khong 15-20%), cht nh ha cn c kh nng tan trong du ln hn kh nng tan trong nc. Thng thng cc cht nh ha c HLB trong khong 1-20. Cc cht nh ha c HLB = 36 thch hp cho h nh tng nc/du trong khi ,cc cht c HLB = 818 thch hp cho h nh tng du nc.
1.3 Cc cht nh ha c s dng trong thc phm Spoiler: click to toggle - Sodium alginate - Carrageenan - Guar gum - Gelatin - Lexithin - Monoglycerid - Dyglycerid

- Pectin - Gm xanthan.
mono and diglycerides of fatty acids

Mt s cht ph gia in hnh .

Cc cht rt m : silicate de calcium trong mui , bioxyde de silicium trong ng . Cc cht ty trng : bromate de potassium, azodicarbonamidetr ong bt, v trong bnh m . Cc phm mu : carotne trong margarine, amarante trong ko . C tt c li 30 phm mu ( colorants) c cho php s dng, trong s ny c 10 mu

ha hc nhn to, s cn li c ngun gc thin nhin . Trn nhn hiu sn phm ,nh sn xut c quyn ch nu ch colorant m thi,khi phi ni r tn loi phm l g . Mt s mu ha hc b nghi l c th gy ung th . Cc loi enzymes : dng nh cht xc tc ( catalyseur) , chng hn nh prsure trong fromage, v bromline trong beer.

Cc cht lm cho rn chc , lm cho dn : chlorure de calciumtrong thc phm ng hp , sulfate double d aluminium et dammonium trong cc loi da chua. Cc cht o bn ngoi ( agent de satinage, glacage) : gomme arabique, silicate de magnsium trong bnh ko cho c v bng lng hn .

Cc cht thay th ng ( dulcorant) : asprtame, sorbitol . Cc cht n ( tampon) : lm n nh acidebase ( pH) , nh acide tartrique trong men ha hc, acide citrique trong cc loi mt . Cc cht bo qun ( agents de conservation) : c phn ra lm 2 loi : - Cc cht dit trng( antimicrobien) :

nh propionate de calcium trong bnh m, nitrate, nitrite de sodium&de potassiumtrong cc loi tht ngui jambon, saucisse - Cc cht chng oxy ha ,th d nh cht BHA ( hydroxyanisole butil ), BHT (hydroxytolune butil) thng c thm vo mt s du thc vt n khi hi (rancid) . C ti liu ni rng 2 cht ny c th gy ra cancer .

Cc cht km hm ( sequestrant) : gip n nh sn phm bng cch phi hp vi cc kim loi, th d nh EDTA disodique dng trong cc loi mt trt bnh m . Cc cht lm thay i tinh bt : nh acide chlorydrique c tc dng thy phn tinh bt u nnh trong k ngh sn xut nc tng v du ho . Cc cht nui dng men : sulfate de zinc sn

xut beer, vchlorure d ammonium lm bnh m. Cc cht dung mi ( solvant) : nh alcool thylique trong cc phm mu . Cc cht lm cho nho, cho n nh ,v lm cho c st (glatinisant, stabilisant, paississant ) : nh carraghnine trong c rem , v cht mono & diglycride trong cc loi fromage lng .

1- 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 chasulfite . 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 , trong tm tp ng hp cho n c v ti hn . Sulfite cng c trong cc loi tomato sauce v tomato paste . T nm 1987, Canada cm nh sn xut trn sulfitetrong cc loi salade n sng , ngoi tr nho . 2. Nhm nitrite v nitrate ( de sodium , de potassium ) : Chng ta thng gi l mui dim . Rt ph thng mui p tht . Cc cht ny t ra rt hu hiu trong vic ngn cn s pht trin hoc dit vi khun , c

bit l khun clostridium botulinumtrong hp . Ngoi tc dng gip s bo qun c tt , nitritev nitrate cn to cho tht c mu hng ti rt l hp dn .
Tht ngui, jambon, saucisse, lp xng , smoked meat, hot dog, bacon vv u c cha nitrite v nitrate . Vn lo ngi nht l 2 cht ny s chuyn ra thnh chtnitrosamine lc chin nng . Nitrosamine l cht gy cancer . Hm lng nitrite vnitrate cho php s dng trong tht c c quan Kim Tra Thc Phm Canada ( CFIA ) quy nh r rt .

3. Bt ngt ( MSG, monosodium glutamate) : gip lm tng hng v sn phm, lm n ngt v ngon hn . MSG c tng hp t cht m ca tht , c, sa , v t mt s thc vt . Ngi ta

gn cho bt ngt l th phm ca hi chng Cao lu hay nh hng Tu ( Syndrome du restaurant chinois) , nhng thc t cho thy l bt k nh hng Ta, Ty, hay nh hng Tu u c dng bt ngt ht . C ngi khng hp vi bt ngt nn cm thy kh chu trong ngi, chng mt, nhc u , nng ran mt , sau t , v 2 cnh tay . i khi c cm gic au ngc v mun nn ma . Tuy nhin , cc triu chng trn ch l tm thi , v ln ln bin mt trong

mt thi gian ngn m thi . Ti Canada , lut bt buc nh sn xut phi nu r cht MSG trn nhn hiu sn phm . 4. 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 C d lun 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), l1 loi bnh rt him ,do s lch lc ca 1gne khin c th khng to ra c enzyme kh b chtphnylalanine . Cht sau

ny s tng nhiu trong mu v lm tn hi n h thn kinh trung ng . ..

Vai tr ca enzyme trong cng nghip thc phm
Ngi a bi: essen 20/07/2009

Nguyn liu s dng trong CN thc phm l cc sn phm nng sn thc t chn chng thnh cc sn phm thc phm xy ra hng lot cc qu trnh bin i sin do nh cng ngh a vo t mc ch t ra. V vy c th ni enzym ng gii thiu khi qut 4 vai tr chnh ca enzyme trong CNTP:

1) Enzyme khc phc khim khuyt t nhin ca nguyn liu: Cc sn phm nng sn c cht lng v dinh dng, thnh phn ha hc, tnh c tc, iu kin thu hi v vn chuyn, iu kin bo qun. Do vy cht lng sn lng nguyn liu qu km ngi ta phi iu khin cc phn ng xc tc bi en xut.

V d: trong sn xut bia, nguyn liu chnh l malt i mch. khc phc mal thnh dextrin, ng ln men...) thng dng cc ch phm enzyme thy phn t Neutrase 0,5L.

V d: da , c chua khi a vo sn xut c chn khc nhua, phi qua giai o tp, ngoi cc chui polygalacturonic cn c cc thnh phn khc nh axit axect qu) v dng pectin ha tan nh enzyme pectinaza. Hoc sau khi ch s a enzy trn qu to thnh rnh thot dch chit ra ngoi --> lm tng hiu sut chit dch 2) Enzyme nng cao gi tr thng phm ca nguyn liu:

Trong thc t c rt nhiu cc nguyn liu nng sn c gi tr thng phm thp phm cao hn rt nhiu, chng c th l cc sn phm khng nhng c gi tr din phm nh y hc...

V d:trong cng nghip ch bin tinh bt, mc ch ca nh my ch bin tinh b hp thu km, gi tr thng phm thp thnh cc sn phm mi c h s hp thu cng nghip ch bin cc sn phm khc. -Trc y cc nh my ngi ta dng phng php axit: mi trng axit mn + phi x l nguyn liu u vo nhm mc ch loi cc thnh phn khc khng + sn phm tp, ln nhiu tp cht t thnh phn nguyn liu v t cc sn ng t amin+ong --> phn ng melanoidin...) --> mu ca sn phm sm, mi kht, + thit b s dng trong qu trnh ch bin phi c bn cao, chu p sut, chu + hiu sut thu hi thp --> gi thnh cao - Vi s pht trin ca ngnh CN enzyme , c bit l CN enzym amilaza th hu phng php enzyme m CN mi ny khc phc oc ton b nhc im tr phm c gi tr cao nh: + maltodextrin: * cht ph gia ch tc cc sn phm thc phm cho tr em, thc phm truyn * tc nhn to cu trc: to c, nht cho nc st; cht kt dnh cho sn x * c kh nng to gel thun nghch c cu trc ging cht bo: thay th cht bo + Socbitol: * kh nng gi nc cao : to c snh cho mt ong * ngt nh : s dng nhiu hn m khng cm thy khso chu * nht thp : d thao tc trong sn xut * to phc vi kim loi nng: ci thin vic bo qun cc sn phm bo * scobitol tinh th c entzpi hon tan trong nc rt ln : c kh nng to cm gi * khng lm tng lng glucoza trong mu ln cao sau khi n : sn xut thc n + Manitol: * s dng ch yu lm cht to ngt khng ht nc * c gi tr hp thu thp: b sung vo thc phm chc nng * tc ng ph hy rng thp : sx ko cao su

3) Enzyme l cng c trong qu trnh chuyn ha cng ngh: trong cc nh my ch bin thc phm th enzyme c s dng nh mt cng c

trong dy chuyn ch bin. Nu thiu s c mt ca n th qu trnh ch bin kh

V d: trong sn xut bia, qu trnh ch bin dch ng c mc tiu l tm iu dch tr thnh cht chit ca dch ng. t c mc ch ny th ngoi qu chuyn ha cc hp cht cao phn t khng ha tan thnh cc cht thp phn t * tinh bt + alpha-amliza, beta-amilaza --> dextrin : to snh v gi bt cho bia --> maltoza, glucoza: cung cp ng cho qu tnh ln men * protein + proteaza --> peptit phn t lng thp: tng kh nng gi bt do cha nhm chc tch i --> axit amin: - m bo bn sinh hc do ngn chn s to thnh kt ta to cn ca protein mi) - ngun cung cp N m bo qu trnh ln men v chng thoi ha ging - tng gi tr dinh dng cho bia * Araban ( 1 hp cht glucan cao phn t lm dch ng rt nht) + arabanaza --> hp cht thp phn t: - gim nht - ci thin qu trnh lc - tng nng sut dy chuyn * Hp cht cha P + sitaza, photphataza --> gii phng P: - hp cht quang trng trong chu trnh Kreb - hp cht vi lng cn cho hot ng sng ca nm men - cn bng pH trong mi trng ln men

4) Enzyme tng tnh cht cm quan ca sn phm: Trong ch bin thc phm sau khi xy ra cc giai on chuyn ha chnh, thng u. V th chng c cc giai on hon thin sn phm , trong giai on ny ho tc dng c li hoc b sung cc enzyme t ngoi vo lm tng cht lng c

V d: qu trnh thy phn lipit nh lipaza --> hp cht azzetal, xeton c mi c V d: lm trong ru vang nh ch yu l pectinaza , y l ch tiu cht lng phm enzyme s dng phi c kh nng chu c nng ru r 10-12% v k ca sn phm.

TRn th trng c 3 ch phm s dng lm trong dch qu l: - Pectinex 3XL,Pectinex AR: chu c nng ru cao - Viscozyme 120L : chu c nng ru thp nhng chu c nng

Tm li, i vi mi qu trnh sn xut mun s dng cc ch phm enzyme m hot ng ca enzyme, c hiu ca enzyme v s c mt ca cc cht nh h

L on Thanh Lm Lecithin E322 Lecithin l tn thng thng ch cht hot ng v mt v cht nh ha ti u c mt nh hng toln trong cng nghip thc phm, c bit trong quy trnh s cht sng, ng vt v thc vt, vi hm lngcao nht c trong lng trng g r tin nht v chnh yu hin nay, c hm lng khong 2,5%.

Lecithin thc vt dng thng mi hin nay c nhn bit nh l cht ph gia thc phm , nc s dng trong chocolate, margarine, du thc vt, bt tan nh c m rng cho cc ngnh cngnghip khc nh sn, cao su, nha v m ph Lecithin u nnh

Lecithin u nnh c chit lin tc bng dung mi t ht. Dung mi b bc h phn tch bi thit b ly tm v phm m cn st li s b loi i bng thit b sy chn k khong 65% cc phosphatide khngtan trong acetone v phn cn li hu ht l c v v ng ca u nnh gim bt, nhng vn c mtloi c tinh sch nnh, hn na cng loi b cc hng v sterol khng mong mun nhng cc ph du thc vtkhc. Sn phm c tinh sch c s dng rt nhiu trong cn lecithin c s dng trong thc phm lloi d chy t nhin cha cht mang d sng, thu c bng cch x l vi cc cht ty trng nhhydrogen peroxide v gia tng, c bit l dng b sung n king, nhng nhng th ny cha khong 2 3% du; mt khc, nu hon ton khng c du, chng s nhanh chng h h

NSPAA (The National Soybean Processors Association of America) xc nhn 6 c rt t nhu cu