B GIO DC V O TO TRNG CAO NG KINH T -CNG NGH TP.

HCM

GVHD : NGUYN MINH KHANG SVTH : PHAN TH NGC BCH NGUYN TH HNG CHI PHM TH HUNH N PHAN PHM HUNH VI PHM TH BCH LIN

Nhng vn chung ca cht ph gia thc phm

1. Vic cho thm mt cht l vo thc phm ch c php khi no cht khng gy c hi sau khi dng lu ngy t nht l 2 loi vt qua 2 th h bng cch cho n vi liu lng cao hn nhiu so vi liu lng thng dng. 2. Khng mt cht no c coi l khng nguy him i vi con ngi, nu n c pht hin l cht gy ung th mt s loi vt no , nht l chut rt nhy cm vi cht gy ung th. 3. Cn phi qui nh nhng tiu chun v thun khit ca cc ha cht ph gia thc phm v nghin cu nhng cht chuyn ha ca chng trong c th c gy c hi cho ngi v sc vt th nghim hay khng. 4. Phi ch tnh c trng din (tch ly) i vi ngi v ng vt. Mc d vi liu lng nh, nhng tch ly lu ngy trong c th c th gy ra nguy hi n sc khe ca c th.

Qui nh liu lng cc cht ph gia thc phm

1. Liu lng s dng hng ngy c chp nhn (ADI accept daily intake) c quy nh i vi cc cht m tnh c hi c iu tra nghin cu mt cch k lng, cc tnh cht sinh ha v cc giai on chuyn ha trong c th v cc sn phm sinh ra c bit mt cch tng tn.

2. Liu lng s dng hng ngy c iu kin c quy nh i vi mt s ha cht cn thit ch bin mt s thc phm c bit. Khng dng trong sn xut i tr.
3. Liu lng s dng hng ngy tm thi c quy nh i vi cc cht m tnh cht c hi cha c chng minh chc chn, vi iu kin cc kt qu nghin cu phi c cng b trong mt thi gian nht nh.

PHN LOI CHT PH GIA THC PHM

1. Cht iu chnh acid 2.Cht iu v 3.Cht n nh thc phm 4.Cht bo qun 5.Cht chng ng vn 6.Cht chng oxy ha 7.Cht chng to bt 8.Cht n 9.Cht ngt tng hp 10. Ch phm tinh bt 11.Men (enzyme) 12. Cht kh y 13.Cht lm bng 14.Cht lm dy 15.Cht lm m 16.Cht lm rn chc 17.Cht nh ha 18.Phm mu 19.Cht to bt 20.Cht to phc kim 21.Cht x l bt 22.Hng liu

CAC CHT PHU GIA HNG VI VA MAU THC PHM

Mui, vi, mau sc thc n la mt trong 5 yu t anh gia cht lng thc phm
1. An toan v vi sinh vt

2. An toan v c cht hoc

Cht lng thc phm

3. am bao gia tri dinh dng

ong goi thc phm

4. Mui, vi, mau sc thc n

5. n inh trong qua trinh chuyn ch va d tr

HNG LIU

Nghin cu chit tach hng liu thc phm

o ham lng mui vi thit bi chuyn bit

May o ham lng hng liu Micromass LCZ machine

Thit bi TNO khao sat tinh thm (Permeation) cua hng liu

Xac inh mui vi bng khu, vi giac

Nhng cht chit co hng vi t nhin hai san

Tn sn phm Hng liu trai, so xanh (Greenshell Mussel) Cht chit ca c (Natural Fish Extract) Sn phm thy phn protein c tiu chun. Cht chit hng v so (Scallop Flavour Extract) Cht chit hng v mc (Squid Flavour Extract) Cht chit hng v cua (Crab Flavour Extract) Cht chit hng v tm (Lobster Flavour Extract) Dngv gc xut s New Zealand (Perna canaliculus), dng bt EU, dng bt hoc dch EU, dng bt hoc dch Tiu chun & s dng L cht chit kh bo lm kh lnh, dng lm tng mi v hp dn cho mn sp hoc thc n thy sn. Cht chit thy phn bng enzyme, giu protein, c hng c. Hng c c trng, dng trong mt s thc phm rt ni ting. Dch m c hoc bt c mi v mnh lm hng v thc phm. Dch m c hoc bt c mi v mnh lm hng v thc phm. . Dch m c hoc bt c mi v mnh lm hng v thc phm. Dch m c hoc bt c mi v mnh lm hng v thc phm.

EU, dng bt hoc dch

EU, dng bt hoc dch EU, dng bt hoc dch EU, dng bt hoc dch

Nhng cht chit co hng vi t nhin hoa qua

Code C 26/500/B A8 R 156/N AE 37/2 R 153/N AK 358/G P 240 AK 356/G A9 A 17 A 18 Tn san phm ting Anh Apricot Flavour wirh Juice Black Cherry Soluble Flavour Cabernet Wine Natural Flavour Cream Flavour Champagne Natural Flavour Coconut Flavour Coffee Extra Flavour Green Apple Flavour Lemon Natural Flavour Mint Soluble Natural Flavour Orange Soluble Flavour Tn san phm ting Vit Ru hng qua m Hng anh ao en Hng ru nho Cabecne Hng kem sa Hng sm banh Hng nc ct da Hng ca - ph Hng tao xanh Hng chanh Hng bac ha (co th hoa tan) Hng cam (co th hoa tan)

AK 523/G
AK 42/M R 126 AK 354/M AK 73/M5 AC 5295 A 9/V

Peach Flavour
Pear Flavour Raisin Natural Flavour Ripe Apple Flavour Tomato Flavour Vanilla Flavour Vanilla/Lemon Flavour

Hng qua ao
Hng qua l Hng nho kh Hng tao chin mui Hng ca chua Hng Va-ni (1 loai lan nhit i) Hng va-ni / chanh

Thit bi tao hng vi thit, c xng khoi

Cac hng liu hu c tng hp

CHO CHO O C2 H 5 H3CO CH2COCH3 OC2H5 OH OH OCH3 O OH

Ethylvanillin

Vanillin

Ethylmaltol

Anisylacetone

Hng liu tng hp bao gm nhng cht hnh thanh trong qua trnh tng hp hoa hc nhn tao va pha trn lai vi nhau, hoc nhay mui ca hng liu t nhin.

Nhng loai hng liu tng hp bao gm: Amyl-acetat (du chui), etylbutyrat (du mui da), -undeca-lacton (mui ao)
Trong lnh vc nghin cu tinh c hai th cac hng liu tng hp cng phai c nghin cu tinh c ngn ngay (cp tinh) va tinh c dai ngay (tich ly) trc khi ph bin s dng. Ngoai tinh cht c hai do ban thn hng liu gy ra, cng cn ch nghin cu ca dung mi ha tan hng liu hoc cac loai bt gi hng liu, cht m pha long tt ca chng u khng c hai th mi c php s dng.

Nhng qui nh v liu lng s dng cc hng liu theo OMS/FAO Bng tm tt tn hng liu tng hp, liu s dng v liu LD50
Tn ha hc
Ethyl acetate

Cng thc cu to
CH3COOC2H5

Liu s dng
0 25 mg/kg th trng

LD50
11,30 ml/kg th trng

S dng khng hn ch:

Ethyl butyrate
Ethyl vanillin -undeca-lacton Vanillin

CH3CH2CH2COOC2H5
xem di bang xem di bang

0 15 mg/kg th trng
0 10 mg/kg th trng 0 1,25 mg/kg th.trng 0 10 mg/kg th trng

13,05 mg/kg th trng

2000 mg/kg th.trng 1580 mg/kg th trng

S dng c iu kin:
Isoamyl butyrat
Xinamaldehyd Xitral

CH3(CH2)2COO(CH2)2CH( CH3)2

0 5 mg/kg th trng
0 1,25 mg/kg th.trng 0 1 mg/kg th trng

Ogenol

ong 5 mg/kg th. trng

Qui inh cua B Y t v cac cht hng liu, 1998

http://www.dncustoms.gov.vn/Data/CV_nganh_khac/867-QD-BYT-04-04-1998.htm STT 1 2 3 4 5 Tn ph gia v ADI Cc cht thm nhn to (Artificial flavouring) Du hnh nhn ng (Bitter almond oil) Du nguyt qu Tinh du qu (Cinnamon flavour) Etyl vani (Etyl vanillin) ADI: 0-3 Tn thc phm c dng ph gia Vin xp, sa chua thm, sn phm x l nhit. Salat qu ng hp salat qu ng hp Mt thch qu Theo cng thc Bt cacao, hn hp cacao, ng socola, cc sn phm c cacao socola Da hp, u h lan xanh ng hp, mt v qu thch Gii hn ti a cho php trong thc phm Gii hn bi GMP 40mg/kg 40mg/kg Gii hn bi GMP 50mg/kg Dng mt lng nh cn bng hng v Gii hn bi GMP

Tinh du bc h (Mint flavour)

Tinh du chanh t nhin (Natural citrus fruit essences)

Mt chanh

Gii hn bi GMP

Qui inh cua B Y t va cac cht hng vi, 1998

STT
8 9

Tn ph gia v ADI
Cc tinh du t nhin , cc cht thm t nhin, Tinh du qu t nhin (Natural fruit essences) Hng khi (Smoke flavours
natural solusion and their extracts)

Tn thc phm c dng ph gia

Scola, cc sn phm c scola hp o, da m, hoa qu coktail, mt, thch. Thy sn ng hp, thy sn v tht ln xng khi C, cc sn phm ging xacdin, c thu ng hp

Gii hn ti a cho php trong thc phm

Dng mt lng nh cn bng hng v Gii hn bi GMP

10

Gii hn bi GMP

11

Du gia v, dch chit gia v (Spice oil & spice extract)

Gii hn bi GMP

12

Dch chit vani (Vanilla extract)

Nt thch qu, thc n tr em ng hp, bt dinh dng tr em, kem sa..

Thc n tr em ng hp, bt dinh dng tr em Cacao bt, hn hp Cacao + ng, Scola.

Gii hn bi GMP 70mg/kg, trong sn phm n lin Dng mt lng nh cn bng hng v.

13

Vani (Vanollin) ADI: 0-10

M chin (Bt ngot)

Nghin cu v tnh c hi:
Olney J.W. thi nghim cho sc vt mi sinh n m chin th thy co tn thng no, acid glutamic tp trung nhiu trn no. Nhng trong thc t trn ngi th cha thy hin tng nay trn mi la tui. Tuy vy phng nhng bt trc co th xay ra, trong bao cao th 14 nm 1971, Hi ng OMS/FAO khuyn khng nn s dng m chin cho tr em di 1 tui. Trn thc t a m chin cho tr em ch theo khu v ca ngi m, ch tr em mi sinh ra cha co khu v nh ngi m, v no mi tp n. Trong thc t quan sat c thy co mt s ngi d b d ng khi n thc n co nhiu m chin. Nhng bnh tt do d ng m chin xay ra, ngi ta cn gi la bnh Cao lu Trung Quc cn gi chng bnh Trung quc (Maladie du restaurant chinois), nhng khng ph bin v s ngi d ng tng i it. Theo bao cao ln th 14 nm 1971 ca Hi ng OMS/FAO th liu s dng cho ngi c qui nh nh sau: - Liu khng han ch 0 120 mg / kg th trng cho mi la tui tr tr em di 1 tui khng c dung. - Vit nam theo d thao iu l v sinh thc phm ca B Y t qui nh 0 40 mg / kg th trng. Khng cho vao thc n ca tr em di 6 tui.

PHM MU

Thc phm trai cy ch bin khng mau sc va TP co mau sc

Khng mu Co mau sc tri cy

Kem mu chocolate va ru nhiu mau.

Banh da ln va banh rau cu vi mau sc trich t thc vt t nhin

Cng ngh san xut mau thc phm cua cng ty Ajanta, n
http://www.ajantacolours.com/prod.htm#3

Mau thc phm c ong thung kin Cach ly khng khi va xut xng

Ajanta la hang dn u trong san xut va xut khu mau thc phm n
http://www.ajantacolours.com/infstc.htm

Phm mau hu c thin nhin, ngun gc thc vt

CH 2-CHOH-CHOH-CHOH-CH H3C N N O
2-OH

H3CO HO CO CH CH CH CH COCH2

OCH3 OH

H3C

NH2

Riboflavin, vitamin B2 (mu vng ti)

H3C CH3 CH3 CH3 CH3

Cu to Curcumin (mu vng trong c ngh)

CH3 H3C OH

HO

Xanthophyll (Lutein) (mu vng , khng c gi tr vitamin A)

Ngun gc ca mu: Cac cht mau trong thc vt nh chlorophyll (dip lc t) trong rau xanh, caroten trong gc, curcumin trong ngh. Dung nhum mau thc phm rt tt, cn khuyn khich s dng. Nu ly trich t thc vt co cha mau va c t th cn phai chit rt mau tinh khit, loai b c t, cn phai qui nh liu lng s dng ca cac cht nay cng nh i vi cac hoa cht khac. Liu lng s dng cho ngi c qui nh nh sau: Dip lc t: Khng han ch. Phc hp chlorophyll-ng:... 0 15 mg / kg th trng. Riboflavin:.. 0 0,5 mg / kg th trng. Ngh:.. 0 0,5 mg / kg th trng. Caroten:.. Khng han ch. Mui Natri va Kali ca phc hp Chlorophyll-ng:. ...0 15 mg / kg th trng. Ko ng (nc ng thng mau):........................... Khng han ch.

Luteine Mau vang Astaxanthin Mau vang

Indigo Carmine Xanh blue

Lycopene Mau vang Curcumin Mau vang ngh

Cu truc phn t mau thc phm t nhin

Chlorophyll Xanh la cy

Cy ngh va cung cp mau thc phm, va la thc phm chc nng, va la cy dc liu qui

Tn khoa hoc: Curcuma longa L.

Hoat cht co gia tri dc liu la Curcuminoids co mau vang

Mau thc phm t nhin c chp nhn My

21 CFR Section 73.30
73.40 73.75 73.85 73.90 73.95 73.100

Tn thc ca mu Cht chit mu

Bt c ci ng kh nc Canthaxanthin Caramel -Apo-8'-carotenal -Carotene Cochineal extract Sodium copper chlorophyllin

EEC# E160b
E162 E161g
E150a-d

Nm Chp nhn

S s dng v gii hn Cc loi thc phm ni chung.

Cc loi thc phm ni chung. Cc loi thc phm, NTE 66 mg/kg trong thc phm rn, lng, c th trong thc n g tht, . Cc loi thc phm ni chung. Thc phm n chung, NTE: 33 mg/kg thc phm rn, 32 mg/lit cht lng. Cc loi thc phm ni chung. Cc loi thc phm ni chung. Hn hp nc ung sy kh citrus NTE 0.2 % trong hn hp kh; chit xut t alfalfa.

1963
1967 1969 1963 1963 1964 1969

E160e E160a E120

73.125 73.160
73.165

E141 -------

2002 1967
1996

Ferrous gluconate
Ferrous lactate

Qu olive chn mi.

Qu olive chn mi.

73.169

Cht chit qu nho.

E163?

1981

Thc phm khng phi nc ung.

Mau thc phm t nhin c chp nhn My

21 CFR Section Tn thc ca mu Cht chit v qu nho (enocianina) Oxide Fe tng hp Dch tri cy Dch chit rau qu Du Carrot t Du t Riboflavin EEC# Nm Chp nhn S s dng v gii hn Nc ung khng ga v nc ung carbonat, nc ung c alchol (Gii hn. 27 CFR phn 4 & 5). Xc xch, lp xng NTE 0.1 % trng lng. Cc loi thc phm n chung. Cc loi thc phm n chung. Cc loi thc phm ni chung. Cc loi thc phm ni chung. Cc loi thc phm ni chung. Cc loi thc phm ni chung.

73.170 73.200 73.250 73.260 73.300 73.340 73.345 73.450

E163? E172 ---------E160c E160c E101

1966 1994 1966 1966 1967 1966 1966 1967

73.500
73.575 73.600 73.615

Cy ngh ty
Titanium dioxide Ngh (Turmeric) Nha c ngh

E164
E171 E100 E100

1966
1966 1966 1966

Cc loi thc phm ni chung.

Cc loi thc phm ni chung; NTE 1%. Cc loi thc phm ni chung. Cc loi thc phm ni chung.

Mau vang cy hat iu, hat carri (Annatto tree, tn la-tinh: Bixa orellana)

Cy iu carri annato luc cn xanh

Cy hat iu (carri) lu nm. Hat s dng lam mau thc phm, mau vang sm

Cu truc hoa hoc cua Bixin, sc t vang trong hat iu ca-ri.

Bixin: C25H30O4
Cis-bixin; R1 = CH3, R2 = H
CH3 R1OOC CH3 CH3 CH3 COOR2

Cis-norbixin; (sodium or potassium salts); R1 = R2 = Na or K

CH3 R1OOC CH3 CH3 CH3 COOR2

Phm mau hu c tng hp

HO NaO3S N N SO3Na

NaOOC N N NaO3S N N OH SO3Na

Amaranth (EC cho php s dng lm mu thc phm) (Trisodium 1-(4-sulfo-1-naphthylazo)2-naphthol-3,6-disulfonic acid)

SO3Na

Tartrazine (m mu vng sm, long vng ti) (5-hydroxyl-1-(p-sulfophenyl)-4-(p-sulfophenylazo)pyrazole-3-carboxylic acid) FDA cho php s dng lm mu thc phm.

Ngun tng hp: y la loai phm mau phai c ch rt c bit vi tinh c hai ca no, cn phai c nghin cu k lng trc khi s dng no, nht la v kha nng tich ly ca no trong c th va t o co th gy ra cac chng bnh nguy him cho ngi, c bit la bnh ung th. Theo bao cao s 8, nm 1965 ca Hi ng hn hp OMS/FAO th co khoang 163 phm mau c dung cac nc trn th gii, trong o h phn loai nh sau: Loi A c 3 phm mu c coi l khng c, khng tch ly. Qui nh liu s dng: Amaranth (k hiu CI 16185): 0 1,5 mg / kg th trng. Vang mt tri (Jaune soleil/FCF, k hiu CI 15985):..0 5 mg / kg th trng. Tartrazine (k hiu CI 19140):.0 7,5 mg / kg th trng.

Loai B co 5 mau i hi cn co s nghin cu chi tit thm

C2H5 N C
C

SO3Na

CH2
N(C2H5)2

SO3 -

CH2 SO3Na

HSO4 N (C2H5)2
+

C2H5

Brilliant Blue FCF (mu xanh nc bin) LD50 trn chut l 4,6 g/kg th trng
I NaO O I O

Brilliant Green; vert solid (mu xanh lc, xanh l cy) LD100 i.v. trn chut 3 mg/kg th trng

H N

O NaO3S

H N

I COONa

N H

N H

SO3Na O

Erythrosine (mu vng nu vi HCl, mu vi NaOH) LD50 qua ng ming vi chut l 2558 mg/kg th trng.

Indigotine bao gm 2 dn xut : Indigo (bn phi) v Indigo Carmin (bn tri). Indigotine cho mu xanh nc bin, FDA cho php s dng trong thc phm

Phm mu hu c tng hp cho php s dng

Hi ng hn hp OMS/FAO, 1965
1. Loi A c 3 phm mu c coi l khng c, khng tch ly. Qui nh liu s dng: Amaranth (k hiu CI 16185):. 0 1,5 mg / kg th trng. Vng mt tri (k hiu CI 15985):....... 0 5 mg / kg th trng. Tartrazine (k hiu CI 19140):..... 0 7,5 mg / kg th trng. 2. Loi B c 5 mu i hi cn c s nghin cu chi tit thm. Cha c qui nh c th. -Caroten tng hp Xanh nc bin (bleu brilliant FCF, k hiu CI 42090) Erythrosine (k hiu CI 45430) Indigotine (k hiu CI 73015) Xanh lc (Vert solide FCF, k hiu CI 42053)

Mau thc phm tng hp cho php dung My

21 CFR Section Tn thc ca mu EEC# Nm chp nhn S s dng v gii hn

74.101

FD&C Blue No. 1

E133

1969
1993

Cc loi thc phm ni chung.

Thm vo Mn spec. Cc loi thc phm ni chung. Cc loi thc phm ni chung. Lm mu cho xc xch ni chung, xc xch frankfurters; NTE 150 ppm . V cam s dng trong ch bin; NTE 2.0 ppm. Cc loi thc phm ni chung. Cc loi thc phm ni chung. Cc loi thc phm ni chung. Cc loi thc phm ni chung.

74.102 74.203

FD&C Blue No. 2 FD&C Green No. 3

E132 ----

1987 1982

74.250
74.302 74.303 74.340 74.705 74.706

Orange B
Citrus Red No. 2 FD&C Red No. 3 FD&C Red No 40 FD&C Yellow No. 5 FD&C Yellow No. 6

------E127 E129 E102 E110

1966
1963 1969 1971 1969 1986

Phm mau tng hp c php dng VN

http://www.dncustoms.gov.vn/Data/CV_nganh_khac/867-QD-BYT-04-04-1998.htm STT 1 Ch s Tn ph gia v ADI Quc t 123 Amaranth () CI. 16185) ADI: 0 - 0.5 Brillant blue FCF CI (42090) ADI: 0 - 12.5 Carmoisine () CI . 14720 ADI: 0 - 4 Erythrosine () CI. 45430 ADI: 0 - 01 Tn thc phm c dng ph gia Gii hn ti a cho php trong thc phm

Xt to ng hp mt qu 200mg/kg dng n hay kt hp Tm ng hp, ch bin. 30mg/kg trong sn phm cui cng, kem hn hp, u h lan chn ng hp Da chut dm kem hn hp. Sa chua v sn phm x l nhit sau khi ln men Tht hp Sa chua v sn phm x Tm hp, tm ong lnh , kem hn hp u h lan ng hp, mt Mn hp, thc phm khc 100mg/kg dng mt mnh hay kt 200mg/kg dng mt mnh hay kt 300mg/kg dng mt mnh hay kt 100g/kg trong sn phm cui. 57mg/kg 15mg/kg 27mg/kg 30mg/kg dng mt mnh hay kt hp 100mg/kg trong sn phm cui 200mg/kg dng mt mnh hay kt 300mg/kg dng mt mnh hay kt

133

122

127

STT 5

Ch s Quc t 143

Tn ph gia v ADI Fast green FCF CI: 42053 ADI: 0 - 25 Food green S CI: 44090.ADI? Indigotine CI: 73015 ADI: 0 - 5 Ponceau 4R CI: 16225) ADI: 0 - 4

Tn thc phm c dng ph gia kem hn hp u hp, mt, xt. Da chut dm Mt chanh, TP khc ung v thc phm Thc phm khc kem hn hp Mt, thch qu, xt to Sa chua v SP kem hn hp ung v thc phm u h lan hp, mt. Tm hp, ng lnh ung v thc phm kem hn hp Da chut dm ung v TP lng kem hn hp u h lan ng hp. Da chut dm Tm hp

Gii hn ti a cho php trong thc phm 100mg/kg dng n hay kt hp 200mg/kg dng n hay kt hp 300mg/kg dng n hay kt hp 100mg/kg dng n hay kt hp 70mg/kg 300mg/kg, dng n hay kt hp 100mg/kg trong sn phm cui. 200mg/kg dng n hay kt hp 6mg/kg 50mg/kg 70mg/l 200mg/kg dng n hay kt hp 30mg/kg dng n hay kt hp 70mg/l 100mg/kg trn sn phm cui 300mg/kg 70mg/l 100mg/kg 200mg/kg 300mg/kg 30mg/kg

6 7

142 132

124

110

Sunset yellow CI.15985 ADI: 0 - 2.5 Tartrazine (vng chanh) CI: 19140 ADI: 0 - 30

10102

Bang mau thc phm

San phm
Allura Red Amaranth COLOUR INDEX NO 16035

Tn khac
FD&C Red 40, C.I. Food RED 17, E129 FD&C Red 2, C.I. Food Red 9, E123 C.I. Food Black 1, E151

Mau

16185 28440

Black PN

Brilliant Blue FCF

Carmoisine Chocolate Brown HT

42090

FD&C Blue 1, C.I. Food Blue 2, E133 C.I. Food Red 3, Azorubine, E122 C.I. Food Brown 3, E155

14720 20285

Bang mau thc phm

Erythrosine 45430 FD&C Red 3, C.I. Food Red 14, E127

Fast Green FCF

Fast red E Green S Indigo Carmine Patent Blue V Ponceau 4R

42053

FD&C Green 3, C. I. Food Green 3

C.I. Food Red 4 C.I. Food Green 4, E142 FD&C Blue 2, C.I. Food Blue 1, E132 C.I. Food Blue 5, E131

16045 44090 73015 42051

16255

C.I. Food Red 7, E124

Nhng khuyn nghi trong vic s dng phm mau trong ch bin thc phm
1. Nn han ch cac loai thc phm c dung phm mau.
2. Xy dng bang qui inh s dng tng loai phm mau cho tng loai thc phm. 3. i vi cac loai phm mau cn phai quan l cht ch: - Khng dung cac loai phm mau v c, tr sunfat ng (CuSO4) v Dioxyd-Titan nhum mau vin thuc boc ng. - Khuyn khich s dng cac phm mau thin nhin c xac inh khng c hai.

-Qui inh c s mua ban, qui cach ong goi, cach s dng
-Cac c s s dng phm mau phai xin php ng k ch nhn nhng phm mau kim tra ngun gc chc chn, khng mua tri ni. - Nhng thc phm co pha thm phm mau phai c k khai tn phm mau, ngun gc, liu lng trn san phm.

Hy s dng hng vi, mau sc t nhin cua rau, cu, qua rt tt cho ban

Ngun cung cp cht x, khoang, vitamin, cac sc t va cht chng oxyhoa, tt ca chng u bao v c th ban lun tr trung, khe manh.

Cac cht lam trng bt va lam tng kha nng thanh banh cua bt
1.Cac cht ty trng thng cho vao bt vi mc ich lam cho bt trng hn bao gm nhng cht nh: Khi Clo, Oxy nit, Benzoyl, peroxyd, clodioxyd. Cac cht nay co tinh oxy hoa manh nn no ph hy hon ton vitamin C, vitamin E, caroten v vitamin A, ph hy mt phn vitamin B1 ca bt. Do o vic dung cac hoa cht lam trng bt, ngay nay nhiu nc b cm hn. 2. Cac cht tng kha nng thanh banh gm co: Bromat, Iodat, Peborat, pesunfat, Triclo nit, nhng cht nay va lam trng bt va lam tng kha nng thanh banh. Kha nng thanh banh ca bt nhao ch yu do phm cht cua glutelin trong bt. - Lam tng th tich ca banh. - Rut banh p, u, an hi cao. - Bt nhao n hn, d v thanh banh. - Banh nng d hn, chin u hn.

3. Cac cht lam tng kha nng thanh banh co nhng tac dng nh sau: -Hoc c ch hoat ng ca enzyme proteinase, chng lai s thy phn, thoai hoa glutelin trong bt tao kha nng thanh banh ca bt c tt. -Hoc no lam thay i cu trc ca phn t glutelin, no xc tin hnh thanh cu ni disunfua ni lin cac nhom chc SH trong cu trc glutelin lam tng an hi.

Natri carbonat
1. Mun lam cho m si dai, dn, ngi ta thng cho thm cac cht kim nh: natricarbonat hoc nc tro (gm Kalicarbonat va Kalihydroxyd). 2. Nhng kim tra ca Vin dinh dng cho thy nu pH ln 7,5 th c n 30-40% vitamin b pha hy, nu pH ln n 8,5 9 th ch cn lai 4 7% vitamin B1, hu nh vitamin B1 b pha hy hoan toan. 3. i vi khu phn n ca ngi, ngi ta ngh t l Vitamin B1/Calo do tinh bt tao ra phai ln hn 1. Nu t l nay nh hn 0,3 s xut hin bnh ph thng beri beri trn ngi. Cng thc tinh: T l: > 1 tt Vitamin B1 (microgram) T l = T l < 0,3 bnh phu beri-beri Calo khng do m 4. tranh mt mat vitamin B1, anh hng n sc khe ngi tiu dung, khng nn cho cht kim vao bt m ch bin m si. Nu trng hp cn thit lm phai cho thm, ch nn dung natri-carbonat vi t l 0,7% so vi bt. Nh vy pH ca m si vao khoang 7 7,5 , nu B1 co mt mat th cng khoang 30 40%. Mun cho bt dai va dn nn tng cng nhao bt can bt k tt hn s dng nhiu hoa cht.

S dng cac enzyme trong lnh vc ch bin thc phm

1.S dng papain lam mm tht, co th rc bt papain ln tht, hoc nhng tht vao mt dung dch papain, hoc tim papain vao c th sc vt trc khi git m vi liu lng 5 10 g/con. 2. S dng enzyme proteinase lam xp banh m. 3. S dng enzyme amylase thy phn tinh bt thanh cac ng n gian hn. 4. S dng enzyme pectinase lam trong nc qua p, nht la i vi cac qua co nhiu pectin. 5. S dng enzyme gluco-oxydase hp th oxy trong hp chng oxy hoa san phm. 6. S dng enzyme lipase va oxydase lam tng hng v ca phomat, cng nh s dng cac loai enzyme lam tng hng v ca cac loai nc giai khac Cn lu san xut enzyme di dang th, tranh s nhim ln c t nm mc mycotoxin.

Qui inh cua B Y t v cc Enzymes s dng VN

(B Y T S: 867/1998/Q-BYT)
http://www.dncustoms.gov.vn/Data/CV_nganh_khac/867-QD-BYT-04-04-1998.htm

Ch s Quc t
1100

Tn ph gia v ADI Amylaza (Amylase) (t Aspergillus ozyze) ADI: mc chp nhn Amylaza Asp. Niger

Tn thc phm c dng Gii hn ti a cho php ph gia trong thc phm Bt m, c nh ng Gii hn bi GMP lnh nhanh

Bt m Mayonnaise Bt dinh dng tr em

Gii hn bi GMP Gii hn bi GMP Gii hn bi GMP

11022

Gluco-oxydaza (t AspNigervar) (Glucose oxydase) ADI: ? Malt cacbohydraza (Malt cacbohydrases) ADI: ? Rennet (Rennet from Bacillus cereus) ADI: ? Proteaza (TAsp. oryzase) ADI: ?

Cc loi Phomat
Bt m, thy sn lm mm

Gii hn bi GMP
Gii hn bi GMP

1101a

Chin lc cho s an toan thc phm cua ngi la gi?

Chng lam dng ph gia TP che du thc phm h hng, vi pham an toan TP. Khng co mt cht ph gia thc phm tng hp nao ma khng anh hng n sc khe, mi trng nu s dng qu liu. Cang han ch s dng cht ph gia thc phm tng hp cang tt. Cht ph gia thc phm co ngun gc t nhin la an toan hn ca i vi con ngi.