PH GIATHC PHM

HP CHAT
HON HP
PHU GIA
THANH
PHAM
CHE BIEN
ONG GOI
BAO QUAN
GIA TANG
GIA TR DINH DNG
vitamin; khoang,
amino acid
GIA TR CAM QUAN
chat thm, tao mau,
tao v, tao cau truc
THI GIAN BAO QUAN
vi sinh, phan ng hoa
hoc, cau truc.
NGUYEN
LIEU
YU CU I VI MT SN PHM THC PHM
S lng
Sn c (c v ni chn v thi gian)
Gi c hp l
D bo qun
D s dng
PH BIN
TIN DNG TIN DNG
CHT LNG CHT LNG
Cht lng v sinh
Cht lng cm quan
Cht lng dinh dng
Cc cht ph gia ng gp vo vic to ra cc sn phm thc phm
Hp chat
Hon hp
khong c tieu dung nh
mot thc pham
= food
khong c s dung nh
mot thanh phan trong cong
thc che bien
= ingredient
co hoac khong co gia tr
dinh dng
nutritional
co y them vao trong thc
pham vi muc ch cong
nghe
intentional
Tr thanh mot hp phan
cua thc pham
componential
FOOD
ADDITIVE
PHU GIA
T
E
C
H
N
O
L
O
G
I
C
A
L
A
U
X
I
L
A
R
Y
Hp chat
Hon hp
e lai d lng trong thc
pham
residual
khong c s dung nh
mot thanh phan trong cong
thc che bien
= ingredient
co y them vao trong qua
trnh che bien
intentional
d lng khong anh hng
en ve sinh an toan thc
pham
non sanitary
risk
nham ap nng nhu cau
cong nghe
technological
HO TR
CONG NGHE
Lieu dung nap hang ngay
(Tolerable Daily Intake)
Da tren :
- hieu biet ve oc tnh.
- yeu cau cong nghe
NONG O
S DUNG
PHU GIA
va DAN XUAT
OC
CAP TNH
MAN TNH :
- ung th
- thai d dang
- ot bien
LUAT S
DUNG
Cap tnh : - lieu s dung 1 lan, gay chet 50% so lng sinh vat
- lieu gay trieu chng trong thi gian ngan
Man tnh : khao sat c quan noi tang trong thi gian dai (2 hoac 3
the he. Kha nang gay ung th, thai d dang
TDI (Tolerable Daily Intake) : lng mt hp cht ha hc c trong thc phm
hoc nc ung c tiu th hng ngy trong sut cuc i ngi tiu dng
m khng gy nn nguy c c hi n sc khe.
TDI c dng cho nhng hp cht b ly nhim vo thc phm
(mg/Kg th trng/ngy)
ADI (Acceptable Daily Intake) : lng mt hp cht c bit c trong thc
phm hoc nc ung c tiu th hng ngy trong sut cuc i ngi tiu
dng m khng gy nn nguy c c hi n sc khe.
ADI c dng cho nhng hp cht c cho vo trong thc phm
nh cht ph gia, d lng thuc bo v thc vt, d lng thuc th y
(mg/Kg th trng/ngy)
Generally Recognized as Safe (GRAS) is a United
States of America Food and Drug Administration
(FDA) designation that a chemical or substance
added to food is considered safe by experts, and so
is exempted from the usual Federal Food, Drug, and
Cosmetic Act (FFDCA) food additive tolerance
requirements.
Cc nhm ph gia theo chc nng
Cc cht tng cng gi tr dinh dng
Cc cht iu chnh chua (pH)
Cht to v ngt (sweetener)
Cc cht iu v (flavor enhance)
Cc cht mu (colour)
Cc cht gi mu (colour retention agent)
Cht gi m (humectant)
Cht tng cng cu trc (texturizer)
Cht n nh cu trc (stabilizer)
Cc cht to gel (gelling agent)
Cc cht to nh (emulsifier)
Cht to bt (foaming agent)
Cc cht chng xy ha (antioxydant)
Cc cht bo qun (preservative)
Cc cht n (bulking agent)
Cc cht chng kt t (anticaking agent)
Cc cht chng to bt (antifoaming agent)
B p li nhng tht thot do x l cng ngh , hoc lm cho thnh phn
dinh dng tr nn cn i.
Vitamin
Cht khong
Amino acid
Protein
HP CHT TNG CNG GI TR DINH DNG
Lm thay i hoc kim sot acid hoc kim ca sn phm :
acid
alkali
base
buffer
pH adjusting agent
Acetic Acid
Adipic Acid
Ammonium Acetate
Ammonium Adipate
Ammonium Carbonate
Ammonium Citrate
Calcium Acetate
Calcium Carbonate
Calcium Citrates
Calcium Gluconate
Calcium Polyphosphates
Calcium Sulphate
Citric Acid
HP CHT IU CHNH pH
Fumaric Acid
Glucono Delta-Lactone
Lactic Acid, (L-, D- and DL-)
Sodium Acetate
Sodium Adipate
Sodium Carbonate
Sodium Lactate
Sodium Malate
Sodium Polyphosphate
Tetrasodium Diphosphate
Tricalcium Orthophosphate
Trisodium Citrate
Trisodium Orthophosphate
HP CHT TO V NGT
Hp cht khng phi l ng nhng to cho sn phm c v ngt.
cht to ngt tng hp (artificial sweetner )
cht to ngt dinh dng (nutritive sweetner )
cht to ngt (sweetener )
Acesulfame Potassium
Alitame
Aspartame
Aspartame-Acesulfame Salt
Neotame
Cyclamic Acid (and Sodium,
Potassium, Calcium Salts)
Saccharin (and Sodium,
Potassium, Calcium Salts)
Thaumatin
Isomalt
Erythritol
Lactitol
Maltitol and Maltitol Syrup
Mannitol
Polyglycitol Syrup
Sorbitol and Sorbitol Syrup
Xylitol
CC CHT IU V
Tng cng v v/hoc mi ca thc phm (flavour enhancer)
Saccharin (and Sodium,
Potassium, Calcium Salts)
Acesulfame Potassium
Aspartame
Neotame
Thaumatin
Cyclamic Acid (and Sodium,
Potassium, Calcium Salts)
Ethyl Maltol
Maltol
Xylitol
Calcium Glutamate, Di-L-
Calcium Guanylate, 5'-
Calcium Inosinate, 5'-
Calcium Ribonucleotides, 5'-
Dipotassium Guanylate, 5'-
Dipotassium Inosinate, 5'-
Disodium Guanylate, 5'-
Disodium Inosinate, 5'-
Disodium Ribonucleotides, 5'-
Glutamic Acid, (L(+)-)
Guanylic Acid, 5'-
Inosinic Acid, 5'-
Magnesium Glutamate, Dl-L-
Monoammonium Glutamate, L-
Monopotassium Glutamate, L-
Monosodium Glutamate, L-
HP CHT MU
To mu hoc ti to mu cho thc phm
Allura Red AC
Beet Red
Brilliant Black PN
Brilliant Blue FCF
Brown HT
Calcium Carbonate
Canthaxanthin
Caramel Colour, Class I - Plain
Caramel Colour, Class II-caustic
sulphate process
Caramel Colour, Class III - Ammonia
Process
Caramel Colour, Class IV - Ammonia
Sulphite Process
Carmines
Carotenal, Beta-Apo-8'-
Carotene (Blakeslea trispora), Beta-
Carotene (Synthetic), Beta-
Carotenes, Natural Extracts,
(Vegetable)
Carotenoic Acid, Methyl or Ethyl
Ester, Beta-Apo-8'-
Chlorophyllin Copper Complex,
Sodium and Potassium Salts
Chlorophylls
Chlorophylls, Copper Complex
Curcumin
Erythrosine
Fast Green FCF
Grape Skin Extract
Indigotine
Iron Oxide, Black
Iron Oxide, Red
Iron Oxide, Yellow
Quinoline Yellow
Red 2G
Riboflavin 5'-Phosphate
Riboflavin 5'-Phosphate, Sodium
Sunset Yellow FCF
Zeaxanthin (synthetic)
HP CHT GI MU
n nh, gi hoc lm tng cng mu ca thc phm.
cht c nh mu (colour fixative)
cht n nh mu (colour stabilizer)
Ascorbic Acid
Erythorbic Acid
Ferrous Gluconate
Ferrous Lactate
Insoluble Polyvinylpyrrolidone
Magnesium Carbonate
Magnesium Chloride
Magnesium Hydroxide
Potassium Nitrate
Potassium Nitrite
Sodium Ascorbate
Sodium Nitrate
Sodium Nitrite
Stannous Chloride
HP CHT GI M
Gi thc phm khng b kh khi bo qun trong mi trng c m tng i thp
cht gi m/nc (moisture/water retention agent)
cht lm m (wetting agent)
Glycerol
Xylitol
Sorbitol and Sorbitol Syrup
Propylene Glycol
Polydextroses A and N
Dicalcium Diphosphate
Dioctyl Sodium Sulfosuccinate
Disodium Diphosphate
Disodium Orthophosphate
Monopotassium Orthophosphate
Monosodium Orthophosphate
Potassium Polyphosphate
Sodium Polyphosphate
Tetrapotassium Diphosphate
Tetrasodium Diphosphate
Tripotassium Orthophosphate
Trisodium Orthophosphate
To hoc duy tr th ng nht gia 2 hoc nhiu pha phn tn trong thc phm..
cht n nh keo nc (Colloidal Stabilizer )
cht to cng (firming agent )
cht n nh bt (foam stabilizer )
cht gi m/nc (moisture/water retention agent )
CHT N NH & TNG CNG CU TRC
Salts of Oleic Acid (Ca, K, Na)
Salts of Myristic, Palmitic & Stearic
Acids (NH4, Ca, K, Na)
Fatty Acid Esters of Glycerol
Mono- and Diglycerides
Phosphatidic Acid, Ammonium Salt
Lecithins
Propylene Glycol Esters of Fatty Acids
Sucrose Esters of Fatty Acids
Agar
Carrageenan
Pectins
Modified Starch
Polydextroses A and N
Dextrins, White and Yellow Roasted
Starch
Cyclodextrin
Modified cellulose
Alginic Acid & Alginate
Polyphosphates
Carob Bean Gum
Gellan Gum
Guar Gum
Gum Arabic
Karaya Gum
Konjac Flour
Beeswax, White and Yellow
Glycerol
Xylitol
Maltitol and Maltitol Syrup
Mannitol
Polyethylene Glycol
Propylene Glycol
Tara Gum
Tragacanth Gum
Xanthan Gum
HP CHT N NH NH
n nh s ng nht ca hn hp gm 2 hay nhiu pha khng ha tan vo nhau
nh du v nc.
tc nhn phn tn (dispersing agent)
tc nhn to nh (emulsifier)
tc nhn to do (plasticizer)
tc nhn hot ng b mt (surface active agent)
cht hot tnh b mt (surfactant)
tc nhn gy m (wetting agent)
Salts of Myristic, Palmitic & Stearic
Acids (NH4, Ca, K, Na)
Salts of Oleic Acid (Ca, K, Na)
Fatty Acid Esters of Glycerol
Mono- and Diglycerides
Phosphatidic Acid
Lecithins
Sucrose Esters of Fatty Acids
Polyoxyethylene (20) Sorbitan Mono
fatty acid
Polyoxyethylene (40) Stearate
Sorbitan Mono fatty acid
Modified starch
Agar
Alginic Acid & Alginate
Carrageenan
Modified Cellulose
Microcrystalline Cellulose
Powdered Cellulose
Carob Bean Gum
Guar Gum
Gum Arabic
Karaya Gum
Konjac Flour
Pectins
HP CHT TO BT
To hoc n nh s ng nht ca th phn tn pha kh trong pha lng
Tng t nh cc hp cht n nh nh
HP CHT CHNG XY HA
Ko di thi gian bo qun bng cch ngn nga cc phn ng xy ha cht bo.
cht chng xy ha (antioxidant )
cht h tr chng xy ha (antioxidant synergist)
cht lin kt kim loi (sequestrant)
Ascorbic Acid
Ascorbyl Palmitate
Ascorbyl Stearate
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Calcium Ascorbate
Calcium Citrates
Calcium Disodium Ethylene
Diamine Tetra Acetate
Disodium Ethylene Diamine
Tetra Acetate
Guaiac Resin
Mixed Tocopherols Concentrate
Orthophosphoric Acid
Propyl Gallate
Sodium Metabisulphite
Sodium Sulphite
Sodium Thiosulphate
Tertiary Butylhydroquinone
Tocopherol, Alpha-
CHT BO QUN
Ko di thi gian bo qun bng cch ngn nga s pht trin ca vi sinh vt .
cht khng khun (antimicrobial preservative)
cht chng nm mc (antimycotic agent)
cht n nh vi khun (bacteriophage control agent )
ha cht st khun (chemosterilant)
cht st trng (disinfection agent)
Formic Acid
Acetic Acid (Glacial) & Salts
Calcium Acetate
Sodium Acetate
Sodium Diacetate
Propionic Acid & Salts (propionate)
Isopropyl Citrates
Sorbic Acid & Sorbates
Benzoic Acid & Benzoates
Sulphur Dioxide & Sulphites
Sodium Metabisulphite
Potassium Bisulphite
Sodium Nitrate
Sodium Nitrite
Potassium Nitrate
Potassium Nitrite
Diphenyl
Phenylphenol, Ortho-
Sodium o-Phenylphenol
Calcium Disodium Ethylene
Diamine Tetra Acetate
Disodium Ethylene Diamine Tetra
Acetate
Nisin
Pimaricin
CC CHT N
Cc hp cht ngoi cht kh v nc to nn khi lng cho thc phm nhng
khng gp phn ng k vo gi tr dinh dng .
cht n (bulking agent)
cht lm y (filler)
Acetylated Distarch Phosphate
Acid Treated Starch
Alkaline Treated Starch
Bleached Starch
Enzyme Treated Starch
Distarch Phosphate
Hydroxypropyl Distarch Phosphate
Hydroxypropyl Starch
Monostarch Phosphate
Oxidized Starch
Phosphated Distarch Phosphate
Agar
Carrageenan
Alginic Acid
Propylene Glycol Alginate
Sodium Alginate
Ethyl Cellulose
Hydroxypropyl Cellulose
Hydroxypropyl Methyl Cellulose
Methyl Cellulose
Methyl Ethyl Cellulose
Microcrystalline Cellulose
Sodium Carboxymethyl Cellulose
Powdered Cellulose
Guar Gum
Gum Arabic
Karaya Gum
Beeswax, White and Yellow
Candelilla Wax
Carnauba Wax
Microcrystalline Wax
HP CHT CHNG KT T
Gim khuynh hng kt t, kt dnh ca cc th ht trong thc phm .
chng kt t (anticaking agent )
chng dnh (antistick agent )
lm kh ro (drying agent)
bt chng dnh (dusting powder)
Aluminium Silicate
Beeswax, White and Yellow
Bone Phosphate
Calcium Aluminium Silicate
Calcium Carbonate
Candelilla Wax
Carnauba Wax
Dicalcium Orthophosphate
Isomalt
Mannitol
Microcrystalline Cellulose
Mineral Oil (High Viscosity)
Mineral Oil (Medium & Low
Viscosity, Class I)
Monocalcium Orthophosphate
Polyethylene Glycol
Powdered Cellulose
Salts of Myristic, Palmitic &
Stearic Acids (NH4, Ca, K, Na)
Salts of Oleic Acid (Ca, K, Na)
Shellac
Sodium Carbonate
Talc
Tricalcium Orthophosphate
HP CHT CHNG TO BT
Ngn nga hoc lm gim s to bt
Calcium Alginate
Microcrystalline Wax
Mono- and Diglycerides
Oxystearin
Polydimethylsiloxane
Polyethylene Glycol
Propylene Glycol
Stearyl Citrate
Triethyl Citrate
International Numbering System for Food Additives (INS). c thit lp
bi y ban Codex Alimentarius cho cc cht ph gia (Codex Committee
on Food Additives and Contaminants = CCFAC). H thng ny da trn
h thng nh s ca Cng ng Chu u.
E numbers : m s ca cc cht ph gia thng c thy trn nhn ca
cc thc phm trong Cng ng Chu u.
E100 199 colours
E200 299 preservatives
E300 399 antioxydants, acidity regulators
E400 499 thickners, stabilizers, emulsifiers
E500 599 acidity regulators, anticaking agents
E600 699 flavour enhancers
E900 999 miscellaneous
E1000 1999 additional chemicals
100109 yellows
110119 oranges
120129 reds
130139 blues & violets
140149 greens
150159 browns & blacks
100199
Colours
160199 others
200299
Preservatives
200209 sorbates
210219 benzoates
220229 sulphites
230239
phenols & formates
(methanoates)
240259 nitrates
260269 acetates (ethanoates)
270279 lactates
280289
propionates
(propanoates)
290299 others
300305
ascorbates (vitamin
C)
306309
Tocopherol (vitamin
E)
310319
gallates &
erythorbates
320329 lactates
330339 citrates & tartrates
340349 phosphates
350359 malates & adipates
360369
succinates &
fumarates
300399
Antioxidants &
acidity regulators
370399 others
400409 alginates
410419 natural gums
420429 other natural agents
430439
polyoxyethene
compounds
440449 natural emulsifiers
450459 phosphates
460469 cellulose compounds
470489
fatty acids &
compounds
400499
Thickeners,
stabilisers &
emulsifiers
490499 others
500509
mineral acids &
bases
510519 chlorides & sulphates
520529
sulphates &
hydroxides
530549
alkali metal
compounds
550559 silicates
570579
stearates &
gluconates
500599
pH regulators &
anti-caking agents
580599 others
620629 glutamates
630639 inosinates
600699
Flavour enhancers
640649 others
700799
Antibiotics
710713
900999
Miscellaneous
900909 waxes
910919 synthetic glazes
920929 improving agents
930949 packaging gases
950969 sweeteners
990999 foaming agents
11001599
Additional
chemicals
New chemicals that do not fall into standard
classification schemes
VITAMIN
CHT TNG CNG DINH DNG
Tng gi tr dinh dng
B p tht thot do x l cng ngh
Nc p tri cy
Rau qu ng hp
Bt v bnh m
Sa
Margarine
Thc phm cho tr em
Vitamin Sm phm
B
1
Bt cacao v cc SP t cacao
Thc ung
Bnh, ko
B
2
Bnh ngt, thc ung
B
6
Bnh ngt, cc loi m, nui
B
12
Thc ung
Pantothenic acid Bnh ngt
Folic acid/Biotin Khng thng dng
C Nc tri cy, mn trng ming, SP sa, bt
A Sa bt, ng cc n sng, thc ung, bnh ngt,
margarine
D Sa, sa bt
E Nhiu loi SP (margarine)
VAI TR KHC
Ascorbic acid : tng cng do v dai ca bt nho
chng xy ha
Tocopherol : chng xy ha
Carotenoid v Riboflavin : to mu
Niacin : tng cng n nh mu cho tht v SP t tht
CHN LOI THC PHM
C th mang cc vitamin
i tng tiu th
Tnh n nh
Tnh sn c
Khng d tha
M BO
Tng thch gia cc thnh phn
Bo tn hm lng
Khng nh hng n cm quan
GII PHP CNG NGH
Thiamin 0,64 0,44 0,77
Riboflavin 0,40 0,27 0,48
Niacin 5,30 3,50 6,40
Folic acid 0,07 0,04 0,05
Pyridoxin 0,44 0,25 0,31
Vitamin A 950 UI
Pantothenic acid 1,00 1,30
St 2,9 3,7 2,90 4,30
Calcium 200 110 140
Km 2,2
Magnesium 44 150 190
Tiu chun US
mg/100g
Tiu chun Canad
mg/100g
100g
30% nhu cu
vitamin B v A
50% nhu cu
thiamin,Ca,Fe
< 20% nhu cu
Mg
Gii hn ti thiu : m bo nhu cu
Gii hn ti a : hn ch nguy c d tha
TIU CHUN /V CHT DINH DNG TNG CNG (NG CC N SNG)
TNH TON LNG B SUNG
A = 1,06 (R X + S)
A : lng b sung
R : hm lng theo tiu chun
X : hm lng trung bnh c sn trong thc phm
S : lch chun ca hm lng trung bnh c sn trong thc phm
Cng thc ny khng p dng cho :
- Vitamin A
- St
- Calcium
!
CHT KHONG
Thc phm
ngun cht khong di do
- St
- Calcium
- Magnesium
- ng
- Km
- Iodine
b sung
Tnh sn c : trng thi l ha hoc phn t sn c
Tnh n nh : xy ha, ha tan v khuych tn
Cng ngh
Gi c
Gi tr sinh hc
!
TIU HA
D dy : pH thp lm thay i tnh n nh ca cht khong
- C th thay i ha tr
- c phng thch v ti to phc hp vi cc hp cht khc
Rut non : pH tng ln
- Lm xo trn cc phc hp cht khong, thay i tnh ha tan v khi
lng phn t
- nh hng n s hp th cht khong
Ex: Kh nng hp th ca Calcium trong mt s rau, u ph thuc vo
lng oxalate v phytate
Khi nim Bioavailability
Bioavailability : t l gia hm lng mt cht dinh dng c n vo
v lng cht dinh dng c c th s dng trong qu trnh
chuyn ha.
Trong trng hp cht khong l lng c hp th qua rut non
vo mu.
Tuy nhin trong mt vi trng hp dng hp cht c hp th khng
s dng c cho qu trnh chuyn ha. Ex. St c hp th di
dng lin kt
t l ny thay i t khong 1% i vi mt vi dng hp cht st v ln
n trn 90% i vi sodium v potassium
Categ ory Age
Ca
(mg)
P
(mg)
Mg
(mg)
Fe
(mg)
Zn
(mg)
I
(g)
Se
(mg)
Tr s sinh
0,0-0,5
0,5-1
400
600
300
500
40
60
6
10
5
5
40
50
10
15
Tr em
1-3
4-6
7-10
800
800
800
800
800
800
80
120
170
10
10
10
10
10
10
70
90
120
20
20
30
Nam
11-14
15-18
19-24
25-50
51+
1200
1200
1200
800
800
1200
1200
1200
800
800
270
400
400
350
350
12
12
10
10
10
15
15
15
15
15
150
150
150
150
150
40
50
70
70
70
N
11-14
15-18
19-24
25-50
51+
1200
1200
1200
800
800
1200
1200
1200
800
800
280
300
280
280
280
15
15
15
15
10
12
12
12
12
12
150
150
150
150
150
45
50
55
55
55
Mang thai 1200 1200 320 30 15 175 65
Cho con b
6 thng u
6 htng sau
1200
1200
1200
1200
355
340
15
15
19
16
200
200
75
75
RDA (recommanded dietary allowances of mineral nutrients
Category
Age
(years)
Cu (mg)
Mn
(mg)
F
(mg)
Cr
(mg)
Mo
(mg)
Infants
0.0.5
0.51
0.40.6
0.60.7
0.30.6
0.61.0
0.10.5
0.21.0
1040
2060
1530
2040
Children
and
adolescen
ts
13
46
710
11+
0.71.0
1.01.5
1.02.0
1.52.5
1.01.5
1.52.0
2.03.0
2.05.0
0.51.5
1.02.5
1.52.5
1.52.5
2080
30120
50200
50200
2550
3075
50150
5250
Adults 1.53.0 2.05.0 1.54.0 50200 75250
Estimated Safe and Adequate Daily Dietary Intakes of Selected Minerals
Na
K
F
Cl
I
P
Mg
As
Mo
Cu
Mn
Sn
Si
Ni
Cc cht c gi tr sinh
hc thp
Cc cht c trong thc
phm di dng lin kt
I
Se
Co*
Ca
Fe
Cr
Zn
Cc cht c nh gi b
thiu trong thc phm
Essential minerals grouped by chemical form (free ions in solution or bound to
food ligands), bioavailability, and occurrance of nutritional deficiency.
*As vitamin B12.
St (Fe)
C th con ngi : 4 5g Fe
Hemoglobin
Myoglobin
Enzyme
Nhu cu : 1 2,8mg/ngy
Thc n hng ngy phi cung cp: 5 28 mg/ngy
FeSO
4
(cht kh)
Ngun Fe d hp th nht
RBV = 100
Ferrous gluconate v ferrous glycerol phosphate
cng l cc ngun st c hp th tt
relative biological value
RBV
Fe
THC PHM
- tng thch
- n nh
- tng tc
Cc
thnh
phn
- cm quan
- bo qun
Hiu ng khng
mong mun
Gi tr sinh hc
-Tng qu trnh xy ha
-Lm gim cht lng bnh
xc tc phn ng xy ha lipid
lm tng c ca ru
Cc yu t
nh hng
n vic s
dng Fe lm
cht ph gia
dinh dng
Yu t thun li
st dng kh Fe(II)
st lin kt yu : d ha tan v d hp th
thc phm cha cc hp cht c tc dng cng hng :
fructose, ascorbic acid, Cu, vit. B12, folate
Yu t khng thun li
bin i ha tr, xy ha thnh Fe(III)
to phc hp khng ha tan, khng hp th : vi phytate,
oxalate, phosphate
Ferrous sulfate FeSO
4
, 7H
2
O 200 100
Ferrous lactate Fe(C
3
H
5
O
3
)2, 3H
2
O 190 106
Ferric phosphate FePO
4
, xH
2
O 280 31
Ferric pyrophosphate Fe
4
(P
2
O
7
)3, 9H
2
O 250
Ferric sodium pyrophosphate FeNaP
2
O
3
, 2H
2
O 150 15
Ferric ammonium citrate FexNH
4
(C
6
H
8
O
7
)x 165-185
Elemental Fe Fe 960-980 13-90
Cng thc
Hm lng
Fe (g/kg)
Tn hp cht
RBV
RBV : relative biological value (the bioavailability relative to ferrous sulfate wich is set
at 100)
Iron sources used in food fortification and their bioavailability
Hp chat sat III Tnh hu dung ng dung
Orthophosphate
FePO
4
yeu, RBV<50 Ngu coc
Thc uong co cacao
Muoi
Pyrophosphate/citrate
Fe(P
2
O
7
)
3
Khong ang ke
RBV<50
Thc uong co sa
Sodium pyrophosphate
FeNaP
2
O
5
Rat kem
RBV = 14
Ngu coc
Sulfate
Fe
2
(SO
4
)
3
Kem
RBV = 30
Ngu coc
Banh m
Chlorur
FeCl
3
Rat tot Sa tach kem
Bot m
Glycerophosphate Tot Sa
Ammonium citrate
Fe(NH
3
(C
6
H
8
O7)
x
Trung bnh Ngu coc
San pham sa
Phc cholin/citrate
Fe(C
5
H
14
NO)
x
(C
6
H
8
O
7
)
x
Tot
RBV = 100
Sa
Phc sat fructose
FeNa(C
6
H
10
O
6
)
2
Tot
RBV = 80
Phc sat EDTA
FeNaC
16
H
14
O
6
N
2
Yeu Bot m, ng
phc hp vitamin
Hp chat sat II Tnh hu dung ng dung
Sulfate
FeSO
4
Rat tot
RBV = 100
Bot ngu coc
Thc pham cho tre cai
sa
Carbonate
FeCO
3
Yeu
Fumarate
Fe(C
4
H
2
O
4
)
Tot
RBV = 95
Sa, bot cacao, ca phe,
ngu coc
Gluconate
Fe(C
6
H
12
O
7
)
Tot
RBV = 97
Sa, bot, Thc pham cho
tre cai sa
Lactate
Fe(C
3
H
5
O
3
)
2
Tot Protein au nanh
Phc Fe(II)-EDTA Tot Thc pham tre em
Phc Fe-saccharate Tot sa
Sat nguyen to Tnh hu dung ng dung
Fe b kh bi H
2
/ CO Thay oi Bot m
Fe ien ly Tinh got
Fe carbonyl Banh m
Zn
Carbonate
Chlorure
Oxyde
Sulfate
Acetate
Stearate
Nguyen to
Fe vo c d tha
c che hap thu
Zn
C th con ngi cha : 2 4 g
Nhu cu : 6 22mg
Thc n thng cung cp y
Enzyme
Cu
C th con ngi cha : 100 150 mg
Nhu cu : 1 2mg
Thc n thng cung cp y
Enzyme
Trong thc phm Cu xc tc nhiu phn ng khng mong mun Ex. xy
ha ascorbic acid
I
Iodine
C th con ngi cha : 10mg
Nhu cu : 100 200g
Tuyn gip
Vng xut hin bu c : 0,1 2/L nc. (thng thng : 2 15g/L)
KI c b sung vo mui n : 100g I/1 10g mui
Nng cao hn s gy ng c.
BiN I PROTEIN
X L
CNG NGH
BiN
D
I GI TR DINH
NG CA PROTEIN
- Protein bin tnh :
v hot ha cc c t
d tiu
v hot ha cc cht khng dinh dng
xy ha nhit cao :
- cc amino acid cha S
methionin methionin-sulfone
tryptophan cht c
Chiu x (tia gamma) :
- kh amin, kh carboxyl
Nhit cao + acid hoc kim:
- ng phn ha LD
Nhit cao + kim :
isoleucine alloisoleucine
arginine ornithine
Phn ng NEB (Maillard) :
- mt lysine
Lin kt cng ha tr :
- to thnh cc hp cht
khng tiu ha t lysine,
cysteine : lysinoalanine,
lanthionine, ornithinoalanine
Phn ng NEB (Maillard) :
- mt lysine
Lin kt cng ha tr :
- to thnh cc hp cht
khng tiu ha t lysine,
cysteine : lysinoalanine,
lanthionine, ornithinoalanine
ccc cm|nc cc|c lh|el yeU
/llNO /ClD
CH/f f/NG CUONG DlNH DUONG
100 =
a
r
N
N
BV
Gi tr sinh hc (Biological Value) BV
Nr : lng m t protein c chuyn ha trong c th
N
a
: lng m c hp th t protein
N
r
= N
i
N
e(f)
N
e(u)
N
b
N
a
= N
i
N
e(f)
N
i
: lng m thu np t protein
N
e(f)
: lng m loi thi qua phn
N
e(u)
: lng m loi thi qua nc tiu
N
b
: lng m loi thi khi trong thc n khng c protein
PER : protein efficiency ratio
nap(g) thu protein
(g) trong tang
PER=
Gia tr sinh hoc
Nguon protein
BV PER
Amino acid
b han che
Trng 94 3.9
Sa 84 3.1 Met
Ca 76 3.5 Thr
Tht bo 74 2.3 Met
Khoai tay 73 2.6 Met
au nanh 73 2.3 Met
Gao 64 2.2 Lys, Tyr
Cac loai au 58 1.5 Met
Bot m 52 0.6 Thr
Gia tr sinh hoc cua
protein b han che :
-thieu lysine trong ngu
coc
-thieu methionine trong
sa, tht
-thieu threonine trong
lua m
- thieu Try. trong sa,
ngo, gao
Amino acid (1) (2) (3) (4) (5) (6) (7) (8)
Isoleucine 10-11 3.5 4.0 4.6 3.9 3.6 3.4 5.0
Leucine 11-14 4.2 5.3 7.1 4.3 5.1 6.5 8.2
Lysine 9-12 3.5 3.7 4.9 3.6 4.4 2.0 3.6
Methionine +
Cystine
11-14 4.2 3.2 2.6 1.9 2.1 3.8 3.4
Methionine 2.0 1.9 1.9 1.2 0.9 1.4 2.2
Phenylalanine +
Tyrosine
13-14 4.5 6.1 7.2 5.8 5.5 6.7 8.9
Phenylalanine 2.4 3.5 3.5 3.1 3.3 4.6 4.7
Threonine 6-7 2.2 2.9 3.3 2.9 2.7 2.5 3.7
Tryptophane 3 1.0 1.0 1.0 1.0 1.0 1.0 1.0
Valine 11-14 4.2 4.3 5.6 3.6 3.3 3.8 6.4
Tryptophane* 1.7 1.4 1.4 1.5 1.1 1.0
(1) : nhu cau hang
ngay (mg/Kg the
trong)
(2) (8) : tr so so sanh
vi tryptophane = 1
(2) : nhu cau hang ngay
(3) : trng;
(4) : sa bo
(5) : khoai tay
(6) : au nanh
(7) : bot m
(8) : gao
* : % tryptophane trong
protein
g|c lr| |nh hcc ccc nhcl :
hcn hcp 35 prcle|n lrUng + 5 prcle|n khcc| lcy
Chon dang ong phan L
Nguy c bien oi cam quan : v ang
Hoat tnh va tnh nhay cam cua aa.
Kha nang tieu thu
CAC NGUON BO SUNG
Dung dch protein co ac t
sa, lactoserum
ca
au nanh
au phong
CAN OI AMINO ACID
BO SUNG AMINO ACID
Nguon protein cung cap t
thc pham con thieu ve chat
lng va so lng
cac amino acid thiet yeu
Thc pham can oi hn
ve chat am
- Gao bo sung L-lysine, L-threonine
- Banh m bo sung L-lysine
- San pham au nanh, au phong bo sung methionine
Bo sung (%)
Protein
Khong bo
sung
0.2 Lys 0.4 Lys
0.4 Lys
0.2 Thr
0.4 Lys
0.07 Thr
0.4 Lys
0.07 Thr
0.2 Try
Casein 2.5
Bot m 0.65 1.56 1.63 2.67
Ngo 0.85 1.08 2.50 2.59
Gia tr sinh hoc cua protein tang len sau khi c bo sung
amino acid thiet yeu
Tn thng dng Tn khoa hc Vit tt
H omega 6
Linoleic acid (LA)
Gammalinolenic acid (GLA)
Arachidonic acid
Osbond acid
Octadecadienoic acid
Octadecatrienoic acid
Eicosatetraenoic acid
Docosapentaenoic acid
C18:2 (9,12)
C18:3 (6,9,12)
C20: 4 (5,8,11,14)
C22:5 (4,7,10,13,16)
H omega 3
Linolenic acid
Steriodonic acid
Timnodonic acid
Cervonic acid
Octadecatrienoic acid
Octadecatetraenoic acid
Eicosapentaenoic acid
Docosahexaenoic acid
C18:3 (9,12,15)
C18:4 (6,9,12,15)
C20:5 (5,8,11,14,17)
C22:6 (4,7,10,13,16,19)
BNP ISSFAL FAO/WHO
ARA (% of formula fat) 0,30% 1,0 1,5 % 1,0 %
DHA (% of formula fat) 0,30% 0,5 1,1 % 0,8 %
EPA/DHA ratio >5:1 10:1
Recommendations by Expert Panels for Supplementation of
Infant Formula with DHA and ARA
Measurement Study 1 Study 2 Study 3
Study
4
a
Study 5
Sample size 55 24 27 32 6
Dose (g DHA/day) 1,6 1,8 1,2 3,0 6,0
Duration (day) 98 42 42 14 90
Blood DHA +90% +250% +170% +180% +344%
Triglyceride -18% -17% -21% -44% -17%
HDL +10% +17% +6% +17% +9%
LDL ns ns ns ns ns
a: this supplementation included 3,4g ARA/day in addition to the DHA
Effects of DHA supplementation in the absance of any other supplemental
omega-3 fatty acids
Fatty acid Commercial
sources
Omega 6
LA Vegetable oils Corn, soy, canola
GLA
Speciality plant oils
Single cell oils
Primrose, borage, black current seed
Mucor, mortierella,
ARA Single cell oils
Animal
Mortierella
Egg yolk
a
Omega 3
LNA Vegetable oils Soy, canola, linseed
EPA Animal (fish) Menhaden, salmon, tuna
DHA Animal (fish)
Animal
Single cell oils
Menhaden, salmon, tuna
Egg yolk
a
Crypthecodinium
Schizochytrium
b
a: Primarily in the form of phosphatidylcholine.
b: Also contains 1315% omega-6 DPA.
Flavor is the sum of those characteristics of any material taken in the mouth,
perceived principally by the senses of taste and smell, and also the general
pain and tactile receptors in the mouth, as received and interpreted by the
brain.
FLAVOR ?
Ngi tiu dng :
Th gic
Xc gic
Thnh gic
CM NHN MI & V
V gic v khu gic
The Society of Flavor Chemists (1969) :
A flavor is a substance which may be a single chemical entity, or a blend of
chemicals of natural or synthetic origin, whose primary purpose is to provide
all or part of the particular effect to any food or other product taken in the
mouth.
The International Organization of the Flavor Industry (IOFI) :
Concentrated preparation, with or without solvents or carriers, used to impart
flavor, with the exception of only salty, sweet, or acid tastes. It is not intended
to be consumed as such.
Council of Europe:
Flavoring is a substance which has predominantly odor-producing properties
and which possibly affects the taste.
HUONG llLU
CH/f fHOl
CH/f f/NG CUONG C/l CU/N
V
MUI
CAU
TRUC
FLAVOR
B/Y LN
lUl
CO CU/N
C/l NH/N
LN HONG
(CU/ fPlNH
NH/l)
B/Y LN
lUl
LN HONG
(CU/ fPlNH
NH/l)
Ham lng cc thap
Chung loai rat a dang
CHAT THM
THC PHAM
che bien
len men rau qua
500 hp chat bay
hi
ch mot so lng gii han
co vai tro quan trong
Maarse, H.; Visscher, C.A.
trong 300 loai thc pham
6200 chat thm
(1990)
Ch c xem la chat thm khi :
- ham lng > ngng gay mui
- ham lng < ngng nhng hon hp cua chung > ngng
c
x
: ham lng hp chat x trong thc pham
a
x
: ngng gay mui cua hp chat x
NGNG GAY MUI
(odor threshold)
nhiet o
moi trng
Chat thm
ap suat hi
(vapor pressure)
thao tac
o nhay cam
(thiet b, ngi)
TR SO MUI THM
(AROMA VALUE)
a
c
A
X
X
X
=
Ngng gay mui (mg/kg)
Hp chat
Trong nc Trong bia
n-Butanol 0.5 200
3-Methylbutanol 0.25 70
Dimethylsulfide 0.00033 0.05
2-trans-Nonenal 0.00008 0.00011
Hp cht Ngng (mg/L)
Ethanol
Maltol
Hexanol
Furfural
Vanilin
Raspberry ketone
Limonene
Linalool
Hexanal
100
35
2.5
3.0
0.02
0.01
0.01
0.006
0.0045
Hp cht Ngng (mg/L)
2-Phenylethanal
Methylpropanal
Ethylbutyrate
(+)-Nootkatone
(-)-Nootkatone
Filberton
Methylthiol
2-Isobutyl-3-methoxypyrazine
1-p-Menthen-8-thiol
0.004
0.001
0.001
0.001
1.0
0.00005
0.00002
0.000002
0.00000002
20
o
C trong nc
Hp chat Mui Nguon goc
2-trans,4-cis-Decadienoic acid ethyl ester qua le qua le
Benzaldehyde hanh nhan
hanh nhan,
anh ao, man
Neral/geranial chanh Chanh
1-(Hydroxyphenyl)-3-butanon dau rng dau rng
(R)-(-)-1-Octen-3-ol nam
Nam,
camembert
2-trans,6-cis-Nonadienal da chuot da chuot
Geosmin at cu cai ng
trans-5-Methyl-2-hepten-4-one (filberton) ho ao ho ao
4-Hydroxy-2,5-dimethyl-3(2H)-furanone caramel
banh qui, bia,
ca-phe
2-Acetyl-1-pyrroline
thc an
nng
vo banh
THC
PHAM
Hon hp
chat thm
Ty le A
Ty le B
Mui thm I
Mui thm II
Cong thc (recipe)
Qui trnh (process)
Chat thm
CAC PHAN NG HOA HOC
PHAN NG ENZYME
PHAN NG KHONG
ENZYME
RAU
QUA
THT CA,
SA,
NGU COC
BIEN DNG
SAN PHAM TH CAP
CHE BIEN
METABOLISM
SECONDARY PRODUCTS
PROCESSING
HNG LIEU T NHIEN & TONG HP
AROMA CONCENTRATE
ESSENCE
EXTRACT
INDIVIDUAL COMPOUND
HON HP
AROMA FORMULATION
TY LE
KINH
NGHIEM
ANH GIA CAM QUAN
PHAN TCH LY-HOA
TO HNG
Nguyn liu
Hp cht hu c
Tinh du
Th ly trch
Dch p
Gia v
Ht
Rau thm
Dch c c t ng vt
Mi c trng ca rhc phm
Bng m t cc mi (flavor profile)
CH TO MI
Da trn bng m t, tng hp mi t
nhng nguyn liu
1 Phng php c in
Flavor chemists
perception of butter
Associated components as building
blocks
Typical buttery
Diacetyl, starter distillate, acetoin,
acetyl propionyl
Lactone, cooked
-Decalactone, -dodecalactone, -
decalactone
Cheesy
Butyric acid, caprioc acid, caprylic
acid, capric acid
Waxy
Myristic acid, palmitic acid,
dodecanal
Creamy cis-4-Heptenal, methyl amyl ketone
Nutty 2-Hexenal, pyrazines
Flavor Profile of Butter and Its Associated Building Blocks as
Perceived by Flavor Chemist
Flavor chemists
perception of mango
Associated components as building
blocks
Fresh
Acetaldehyde, hexyl butanoate cis-
3 hexenol
Sweet
Nerol, -octalactone, -decalactone,
-ionone
Cooked/juicy
4-Hydroxy-2,5-dimethyl-3(2H)-
furanone
Tropical/sulfury Dimethyl sulfide
Citrus Linalool, nerol, citronellol, geraniol
Floral Linalool, nerol, linalyl acetate
Flavor Profile of Mango and Its Associated Building
Blocks as Perceived by Flavor Chemist
Flavor chemists
perception of chicken
Associated components as building
blocks
Meaty 4-Methyl-5-thiazole ethanol acetate
Cooked 2,3-Butane dithiol, dimethyl disulfide
Sulfury Hydrogen sulfide
Fatty/oily
2,4-Decadienal, linolenic acid, oleic
acid
Skin 2,4-Heptadienal
Flavor Profile of Chicken (Boiled Type) and its Associated
Building Blocks as Perceived by Flavor Chemist
Flavor chemists
perception of butter
Associated components as building
blocks
Roasted
Trimethyl pyrazine, 2-ethyl-5-
methyl-pyrazine, dimethyl sulfide
Meaty
Dimethyl sulfide, 3,5-dimethyl-1,3,4-
trithiolane
Fatty Oleic acid, hexanoic acid
Cooked
Methyl mercaptan, hydrogen
sulfide, dimethylsulfide
Flavor Profile of Roast Beef and Its Associated
Building Blocks as Perceived by Flavor Chemist
Whisky flavour wheel
Coffee flavor wheel
Italian cheese flavor wheel
Cht thm
characterizing keys
Nng ct ca mi
without characterizing keys
Khng phi l nng ct
Flavor Characterizing key chemical
Anise, fennel Anethole
Bitter almond Benzaldehyde
Dill D-Carvone
Spearmint L-Carvone
Cassia, Cinnamon Cinnamaldehyde
Lemon peel, lemongrass Citral
Cumin Cuminaldehyde
Tarragon (estragon) Estragole
Clove, allspice, bay leaf Eugenol
Eucalyptus Eucalyptol
Peppermint L-Menthol
Oil wintergreen, sweet birch , teaberry Methyl salicylate
2 Phng php ha hc
Thnh phn cht thm MI THC PHM
Phn tch
(sc k)
Chun b mu
Phn lp cc hp cht bay hi
Phn tch thnh phn cc cht bay hi
Xc nh cc cht thm
1900 : di 100 cht thm c bit
1963 : di 500 cht thm c sn tng hp mi thm
1983 : trn 4000 cht thm c dng tng hp mi thm
TNG HP MI THC PHM
3 Phng php sinh hc
Khai thc cc qu trnh sinh hc t nhin (cng ngh sinh hc)
Sn xut mt phn hay ton b mi thm
S dng enzyme tng nng sut ca tinh du, oleoresin
Gy t bin gen tng qu trnh tng hp cc hp cht th cp
Bin i qu trnh ln men to mi
Nui cy m to qu trnh tng hp cc hp cht th cp
Major product(s)
produced in nature
Examples of
occurrence
Microorganism applieda
Major portion of
substrate
Methyl ketones Cheese Penicillium Roqueforti Fatty acids
Lactones Peaches, coconut Pityrosporum species Lipids
Butyric acid Butter Clostridium Butyricum Dextrose
Carveol, carvone,
dihydrocarvone,
perillyl alcohol
Spearmint and
other essential oils
Pseudomonas species Limonene
d-Verbenone,
d-cis-Verbenol
Aspergillus Niger -Pinene
Cheeselike flavor Cheese
Streptococcus species
Lactobacillus species
Reconstituted
milk
Breadlike flavor Bread
Saccharomyces
Cerevisiae
Sugar and milk
Examples of Biosynthetic Production of Chemicals
4 Phng php nhit
Nguyn liu :
Ngun N t protein : tht, sa, thy sn, cc dch thy phn
Ngun carbohydrate : rau, qu, ng, dch thy phn
Ngun cht bo
Rau thm, gia v
Nhit x l <180
o
C
Secondary origin
source Primary origin
Biological Thermal
Botanical
Fruits, vegetables, spices,
flowers, nuts
Wine, beer, bread
Coffee, cocoa,
caramel
Animal Fish, beef, chicken, milk
Fermented
sausage, cheese
Roast beef, boiled
chicken, grilled
cheese
Classification of Natures Flavors
Cc hp cht tng hp
Cc hp cht t nhin
Cc ngun cht thm dng tng hp mi thc phm
Aromatic Aliphatic
Benzenoid Heterocyclic ring Cyclic Acyclic
Phenois Thiazoles Lactones Hydrocarbons
Ethers Furans Alcohols
Acetals Pyrans Carbonyls
Carbonyls Thiophenes Carboxylic acids
Carboxylic acids Pyrazines Esters
Esters Imidazoles Isoprenoids
Lactones Pyridines Sulfur compounds
Sulfur compounds Pyrroles Nitrogen compounds
Oxazoles
Thiazoles
Hp chat terpene Mui
Myrcene
Linalool
Cis-furanlinalool oxide
Geraniol
Geranial
Citronellol
Limonene
-phellandrene
-terpineol
1,8-cineol
-sinensal
-cariophyllene
Co, kim loai
Hoa
Go, ngot
Hoa hong
Chanh
Hoa hong
Chanh
Thuoc
inh hng, ao
Gia v, long nao
Gia v
CONG THC PHA CHE TINH DAU QUA THM
T nguyen lieu t nhien
650g nc ep qua thm co ac
300g dau chng cat t vo qua thm
10g dau cam (orange oil)
2g dau men ru (oil of wine yeast)
2g dau camomile (Matricalia chamomilla)
376g Ethyl acetate 8.0g Butyric acid
112g Amyl butyrate 5.6g Vanillin
105g Butyl acetate 4.0g Citronellyl butyrate
45g Ethyl butyrate 2.5g Methyl allyl caproate
36g Ethyl isovaleric 2.0g
Methyl--
methylthioproprionate
28.6g Amyl acetate 2.0g Allyl phenoxyacetate
22.5g Orange oil 1.0g Methyl caprylate
21.4g Allyl caproate 0.6g Citral
20.0g Diethyl sebacate 0.3g Cinnamyl acetate
16.4g Allyl cyclohexyl proprionate 0.1g Bornyl acetate
16.0g Ethyl proprionate 162g Dung moi
13;0g Ethyl heptanoate
T hp chat tong hp
S DUNG CHAT THM TRONG THC PHAM
CHAT IEU V
CHAT TANG CNG CAM QUAN
FLAVOR ENHANCE
MONOSODIUM GLUTAMATE (MSG)
5'-NUCLEOTIDE
MALTOL
CAC HP CHAT KHAC
MONOSODIUM GLUTAMATE (MSG)
Rong bien (Laminaria japonica)
IKEDA (1908)
S dung :
pH : 5-8
0.2-0.5%
Cac san pham che bien t tht, ca :
ong lanh, say kho, ong hop
oi vi ngi man cam "Chinese restaurant syndrome"
Roi loan tam thi : ue oai; nhc au; au bung; cng khp
Cac trieu chng se mat i sau mot thi gian ngan.
umami taste
MSG Sucrose
Sodium
chloride
Tartaric acid
Quinine
sulfate
0,012 0,086 0,0037 0,00094 0,000049
Detection thresholds for five taste substances (in g/dL)
5'-NUCLEOTIDE
5'-inosine monophosphate
(IMP, sodium salt)
5'-guanosine monophosphate
(GMP, disodium salt)
V tng t nh MSG nhng 10 20 lan manh hn
Kha nang tao v : 75 500 ppm trong thc pham (xup, nc xot, tht ong hop)
Tac dung cong hng gia MSG va 5'-nucleotide
0 0.05 0.10 0.15 0.20
0.2
0.4
0.6
0.8
12% IMP 4% IMP 2% IMP 1% IMP
0.1% IMP
MSG+IMP (g/dl)
Tac dung cong
hng cua Na-
glutamate (MSG)
va disodium-
inosine-
monophosphate
(IMP). ng cong
bieu dien nong o
MSG hoac nong o
MSG+IMP co v
ngot tng ng.
MALTOL
3-hydroxy-2-methyl-4-pyrone
nong chay 162 164
o
C
co mui caramel
tang v ngot cua cac thc pham cha nhieu glucid
vi 5-7ppm cho phep giam 15% ham lng ng
CAC HP CHAT KHAC
Dioctyl sodium sulfosuccinate
O
O
SO
3
Na
O
O
tao v ti (freshness) cho
sa tiet trung
N,N'-di-o-tolylethylenediamine
NH
NH
nong o 5x10
-7
ppb en 10ppb
tao hng v cua b cho margarine
Nhieu hp chat c xem la chat ieu v nhng viec phan tch va xac
nh cha c ro rang
CHAT TAO V NGOT
CHAT THAY THE NG
SUGAR SUBSTITUES
Tang v ngot nhng khong co (hoac co t) gia tr dinh dng
Qua trnh bien dng khong anh hng en insulin
o ngot tng oi cua mot hp
chat X so vi mot chat chuan S
(2.5% hoac 10% saccharose)
Ex: mot chat co : f
sac,g
(10) = 100
chat nay ngot hn 100 lan dung dch 10% saccharose hoac
dung dch 0.1% chat nay co v ngot tng ng vi dung
dch 10% saccharose
c c
c
c
x s
x
s
s
isosweet for ) f(c =
100
300
500
700
900
1100
1300
1500
1700
1900
0 2 4 6 8 10 12
nong o saccharose (%)
o ngot tng oi cua mot vai hp chat
theo nong o saccharose :
neohespiridine dihydrochalcone
saccharine
aspartame
acesulfame
SACCHARINE
chat tao v ngot quan trong
f
sac,g
(4) = 320
thng c s dung di dang muoi Na hoac Ca
nong o cao co hau v ang
(Acceptable Daily Intake) ADI = 0-2.5mg/kg the trong
c tong hp t toluene hoac t anthranilic acid
VAN E
BEO PH
SUGAR SUBSTITUES
am bao an toan
Co v ngot tng t saccharose.
Khong co hau v
On nh nhng ieu kien nhiet o va
pH khac nhau
GIAM CALORIE
TRONG THC
PHAM
NH
S
O
O
O
CYCLAMATE
"ng hoa hoc" pho bien
Dang muoi Na hoac Ca cua cyclohexane sulfamic acid
o ngot kem hn saccharine f
sac.g
(10) = 35
Khong co hau v ang
V ngot kem c a chuong so vi saccharine
ADI = 0 11mg/kg the trong
c tong hp t cyclohexylamine
NH
SO
3
H
o ngot phu thuoc vao o ln cua vong Cycloalkyl.
Vong cang ln, o ngot cang cao.
MONELLIN
Qua Dioscoreophyllum cumminsii
La mot protein gom 2 chuoi A va B
f
sac.g
= 3000
tnh on nh thap : - gay v cham
- v b nhat dan
khong c a chuong tren th trng
A B
A
B
phan ly
khong v ngot
A B
- o ngot phuc hoi cham
- o ngot kem
tai hp
A
B
synthesized
synthesized
A B
o ngot = Monellin t nhien
ket hp
Qua trnh phan ly bien tnh chuoi protein
THAUMATIN
Qua Thaumatococcus daniellii
ban chat la protein : thaumatin I va thaumatin II
f
sac.g
2000
an toan (toxicologically safe) s dung trong keo chewing gum
va cac san pham t sa
tac dung cong hng vi saccharin, acesulfame, stevioside
CURCULIN & MIRACULIN
Qua Curculigo latifolia
ban chat la protein
f
sac.g
(6.8) = 550
v ngot bien mat sau vai phut xuat hien tr lai khi suc
mieng bang nc
ion Ca
2+
va Mg
2+
trong nc bot lam mat v ngot
suc mieng vi dd citric acid 0.02mol/l tang v ngot
f
sac.g
(12) = 970 a taste modifier
CURCULIN
MIRACULIN
Qua Synsepalum dulcificum
Ban chat la protein
Khong v ngot nhng lam tang v ngot cua cac
dung dch khac
GYMNEMA SILVESTRE EXTRACT
Loai tr kha nang tiep nhan v ngot trong vai gi
Hoat chat cha c xac nh
STEVIOSIDE
La Stevia rebaudiana (6%)
f
sac.g
(4) = 300
O
O
O
CH
2
OH
HOH
2
C
HOH
2
C O
C O
CH
3
H
2
C
H
2
C
OSLADIN
Re Polypodium vulgare
rat ngot f
sac.g
= 3000
co oc tnh khong c phep s dung
O
O
O
CH
2
OH
CH
3
O
O
O
CH
3
O
H
3
C
CH
3
H
3
C
H
3
C
O
PHYLLODULCIN
La Hydrangea macrophylla
V ngot tng t cam thao (licorice)
V ngot en cham va nhat dan
f
sac.g
(5) = 250
S dung trong cac loai keo va chewing gum
Isocumarin dervatives
O
O Z
X
Y
Z = OH; X = OMe; Y = OH
3,4-dihydroisocoumarin
CcmpcUnc
X Y Z
fcle
Ole OH OH Very weel
Ole Ole OH B|ller
Ole Ole Ole Nc lcle
OH OH OH Nc lcle
OH H OH Nc lcle
OH OH H Nc lclle
Ole OH H Very weel
OH Ole H Nc lcle
GLYCYRRHIZIN
Re cay cam thao (licorice) Glycyrrihiza glabra
f
sac.g
(4) = 50
Do co tac dung tng t cortisone nen viec
ap dung b han che
,'-glucuronido glucuronide cua glycyrretic acid
HO
COOH
H
O
H
NITROANILINE
o ngot thay oi theo goc R
f
sac.g
= 4100
c s dung di ten thng mai la "Ultrasweet P-4000".
Co tac dung phu gay oc khong c s dung
OR
NO
2
NH
2
P f
cc
.
H
CH
3
C
2
H
5
C
3
H
7
C
4
H

(CH
3
)
2
CH
CH
3
CH=CH
T2
22
5
4T
T

2
DIHYDROCHALCONE
Cac dan xuat cua Flavanone
V ngot en cham nhng lu lai lau
-neohesperidin dihydrochalcone : f
sac.g
= 1100 hoac f
sac.g
(10) = 667
V ngot va o ngot thay oi theo s htay the tren vong B (co t nhat 1 nhom OH)
S dung : chewing gum; nc suc mieng, nc giai khat va cac loai keo
RO
HO
O
OH
OH
OCH
3
A
B
UREA & GUANIDINE
DULCIN
4-ethoxyphenylurea
Co v gan vi sucrose hn saccharin
f
sac.g
(5) = 109
c s dung chung vi saccharin nhng hien nay khong s dung do tac dung phu
gay oc
C
2
H
3
O
NH CO NH
2
SUOSAN
N-[(p-nitrophenyl)carbamoyl]--alanine
Co v gan vi sucrose hn dulcin va saccharin
f
sac.g
(2) = 700
cac hp chat khac: p-cyanophenyl (f
sac.g
(2) = 450), N-glycine va thiocarbamoyl
O
2
N NH CO NH CH
2
CH
2
COOH
GUANIDINE
Dan xuat cua guanidinoacetic acid
Mot trong nhng hp chat co v ngot
cao nhat
c tong hp t isothiocyanate
NHR
1
NHR
2
RN
C
P P
T
P2 f
cc.g
(2)
pcycncpheny|
3,5c|ch|crcpheny|
pcycncpheny|
H
Benzy|
Pheny|U|fcny|
TNcphlhy|
Cyc|chexy|
Cyc|cccly|
Cyc|cncny|
Benzy|
Cyc|cccly|
Cyc|chexy|
Cyc|cccly|
Ccrccxymelhy|
felrczc|y|melhy|
27
3
45

T2
T7
2
8

4
5
OXIME
f
sac.g
2000
Rat kem hoa tan trong nc kho s dung
OH
N
(I)
OH
N
CH
2
OCH
3
(II)
de hoa tan hn
nhng o ngot
giam f
sac.g
= 450
OXATHIAZINONE DIOXIDE
o ngot phu thuoc vao cac goc R
1
va R
2
Acesulfame K : f
sac.g
(4) = 130
ADI = 0 9 mg/kg the trong
Tong hp t fluorosulfonyl isocyanate va alkyle hoac t cac
hp chat co nhom methylene hoat tng
NH
SO
2
O
O
R
2
R
1
DIPEPTIDE ESTER & AMIDE
ASPARTAME
L-aspartyl-L-phenylalanine methyl ester (L-Asp-L-Phe-OMe)
"Nutrasweet"
c s dung pho bien
Khong ben nhiet o cao
Qua trnh thoai hoa thuy phan va tao thanh 2,5-dioxopiperazine
Aspartame ADI = 0 40mg/kg the trong
Diketopiperazine ADI = 0 7,5mg/kg the trong
L-Asp-L-Phe-OMe
L-Asp + L-Phe + MeOH
+ MeOH NH
CH
2
C
6
H
5
O
HOOCH
2
C
HN
O
Sccchcrce /pcrlcme l
cc.g
.34
c
4.3
T.
T5.
.T
c
.2
.75
.T5
34
2T5
T33
T
Concentration of iso sweet aqueous solution (%)
a : ngng gay ngot
SUPERASPARTAME
Thay the goc NH
2
t do cua Aspartame bang goc (p-cyanophenyl) carbamoyl
Ngot hn Aspartame f
sac.g
(2) = 14000
NC
COOCH
3
NH CO NH CH
CO NH CH
HOOC CH
2
CH
2
C
6
H
5
ALITAME
Amide cua dipeptide L-Asp-D-Ala
f
sac.g
(10) = 2000
Tnh on nh cao hn aspartame
NH
2
CH
CO NH CH
CO NH
HOOC CH
2
CH
3
S
P f
cc.g
(T)
Cyc|cpenly|
Cyc|chexy|
(2,2,5,5lelrcmelhy|)cyc|cpenly|
(2,2,,lelrcmelhy|)cyc|chexy|
(D|elhy|)melhy|
(D||cprcpy|)melhy|
(D|lelrcUly|)melhy|
(D|cyc|cprcpy|)melhy|
(Cyc|cprcpy|)(lelrcUly|)melhy|
(Cyc|cprcpy|)(melhy|)melhy|
(2,2,4,4lelrcmelhy|)cyc|ccUly|
(2,2,4,4lelrcmelhy|)cyc|ccUlcn3cn|y
(3hycrcxy2,2,4,4lelrcmelhy|)cyc|ccUly|
3(2,2,4,4lelrcmelhy|)lh|elcny|
3(Tc|cxc2,2,4,4lelrcmelhy|)lh|elcny|
3(Tlrcncxc2,2,4,4lelrcmelhy|)lh|elcny|
3(T,TD|cxc2,2,4,4lelrcmelhy|)lh|elcny|
5

8
3
T
25
45
T2
T2
T
3
24
T25
2
3
35
85
o ngot cua cac amide t L-Asp-D-Ala-NHR
HERNANDULCIN
sisquiterpen t Lippia dulcis
6-(1,5-dimethyl-1-hydroxy-hex-2-enone
f
sac.g
(0.25) = 1250
V ngot ang
O
H
OH
(I) v ngot
O
H
OH
(II) khong v ngot
HALODEOXY SUGARS
o ngot phu thuoc vao so lng va v tr cac nhom thay the
4,1',6'-trichlorogalactosucrose : f
sac.g
(10) = 650
Tnh on nh cao
O
OH
OH
OH
Cl
O
HO
OH
Cl
Cl
O
2
3
4
6
1'
3'
4'
6'
DecxyUcrce cer|vcl|ve f
cc.g
(T)
4ch|crcgc|cclc
T'ch|crc
'ch|crc
4,T'c|ch|crcgc|cclc
T','c|ch|crc
4,T','lr|f|Ucrcgc|cclc
4,T','lr|ch|crcrcgc|cclc
4,T','lr|crcmcgc|cclc
4,T','lr||cccgc|cclc
,T','lr|ch|crc
4,T',','lelrcch|crcgc|cclc
4,T',4','lelrccrcmcgc|cclc
4f|UcrcT',4','lr|ch|crcgc|cclc
4'|ccc4T','lr|ch|crcgc|cclc
4,,T','lelrcch|crcgc|cclc
cecxy4,T','lr|ch|crcgc|cclc
Omelhy|4,T','lr|ch|crcgc|cclc
O|cprcpy|4,T','lr|ch|crcgc|cclc
2,,T','lelrcch|crcmcnnc
5
2
2
T2
8
4
5
8
T2
25
22
75
T
35
2
4
5
ncl weel
c|ller
HOA HOC :
SACCHARINE
CYCLAMATE
THC VAT :
PROTEIN :
MONELLIN
THAUMATIN
CURCULIN & MIRACULIN
GLYCOSIDE
PHYLLODULCIN
GLYCYRRHIZIN
DIHYDROCHALCONE
TONG HP :
UREA & GUANIDINE
DULCIN
SUOSAN
GUANIDINE
OXIME
OXATHIAZINONE DIOXIDE
PEPTIDE ESTER & AMIDE
ASPAERTAME
SUPERASPARTAME
ALITAME
HERNANDULCIN
HALODEOXY SUGARS (SUCRALOSE)
CHAT MAU
CHAT TANG CNG CAM QUAN
FOOD COLORS
THC
PHAM
OI MAU /
PHAI MAU
CHE BIEN /
BAO QUAN
TAO MAU
CHE BIEN /
BAO QUAN
CHAT MAU
Banh keo
Nc giai khat
Kem (ice cream)
Trang mieng
San pham sa
San pham ngu coc
CHAT MAU
T nhien (natural colors)
Tong hp (synthetic dyes)
so lng thch hp cho thc pham rat t
Vang cam cua Carotenoids
o cua Cu Den
Nau cua Caramel
CURCUMIN
Trch t cu nghe
Bot mau vang
Khong hoa tan trong nc va ether
Dung moi: methanol, hexane, acatone
HO
HO
CH CH C
O
CH
2
CH CH C
O
H
3
CO
H
3
CO
(1,7-di-(4)-hydroxy-3-methoxyphenyl)-heptadiene-1,6-dione)
Diferuloylmethane
CHAT MAU T NHIEN
RIBOFLAVIN
Vit. B
2
Tinh the hnh kim mau vang
Hoa tan trong nc
Khong hoa tan trong dau, ether, chloroform, acetone, benzen
N
N
N
O
O
H
3
C
H
3
C
CH
2
CHOH CHOH CHOH CH
2
OH
NH
CAROTENOID
- Mau vang, cam, o
- Rau qua, nam, hoa, ong vat (trng, ca)
- T cac n v isopren, au chuoi cau truc
mach vong mang cac nhom chc
- -caroten, -caroten, bixine, norbixine,
capsanthin, lycopen
- Trong cong nghiep : bot hoa trong nc
huyen phu, nhu tng
-CAROTENE
CH
3
CH
3
CH
3
CH
3
CH
3
CH
3
H
3
C
H
3
C
CH
3
H
3
C
- Dang bot tinh the o sam
- Khong hoa tan trong nc hoac ethanol
- Hoa tan trong chloroforme
- Nhay cam vi khong kh, anh sang, am
-APO-8-CAROTENAL
(trans)
- La mot carotenoid tong hp. Cung co the tm thay trong
cam quyt, rau
- Tinh the bot mn
- Tan trong : chloroforme
- Khong tan trong nc
- Dang ester ethyl (-COOC
2
H
5
) : mau o cam
CH
3
CH
3
CH
3
CH
3
CH
3
CH
3
CHO
H
3
C
LYCOPENE
CH
3
CH
3
CH
3
CH
3
CH
3
CH
3
H
3
C
H
3
C
H
3
C
CH
3
- Sac to mau o trong qua chn ca chua)
- Dang tinh the hnh kim
- Tan trong : chloroforme, benzen
- Khong tan trong methanol, ethanol
XANTHOPHYLL
- Cac hp chat co cau truc rat gan vi cac carotenoid
vi cac goc hydroxyl va ceton
- Hoa tan trong ethanol de hn carotenoid
- Co trong la va canh hoa
Mang goc OH
Hydroxy compound
HO
OH
ZEAXANTHIN (ngo)
HO
LUTEIN (la cay, trong o trng)
OH
Mang goc CO
Keto compound
CAPSANTHIN
- Ly trch t t : paprika Capsicum annuum
- Dung moi : acetone, dichloromethane, ethanol
- Tan trong : acetone, chloroforme, methanol
OH
OH
O
HO
ASTAXANTHIN (tom, cua) (to Haematococcus pluvialis)
Lien ket vi protein carotenoid-protein complex cho
3 mau xanh (,, va -crustacyanin) va mau vang.
X ly nhiet : carotenoid-protein astaxanthin mau o
O
O
O
CANTAXANTHIN
O
Mang goc EPOXY
Epoxy compound
O
O
VIOLAXANTHIN (la cay va nc
cam) (orange juice)
HO
OH
O
MUTATOXANTHIN
(cam)
O
OH
LUTEOXANTHIN
(cam)
HO
OH
H
O
O
O
O
AUROXANTHIN
(cam)
HO
OH
OH
O
NEOXANTHIN
HO
DICARBOXYLIC ACID & ESTER
CROCETIN
- Sac to cua cu nghe, hien dien di dang diester,
glycoside vi gentiobiose.
- Diester : crocin tan trong nc
CH
3
CH
3
CH
3
CH
3
COOH
HOOC
BIXIN
-Hat cua Bixa orellana
- Hoa tan trong dau, o hoa tan tang theo mc o khong bao hoa cua dau
(max : 0,1%)
- Hoa tan trong chloroforme, pyridine
- On nh 100
o
C
CH
3
CH
3
CH
3
CH
3
COOCH
3
HOOC
MU
T cn trng Dactylopius Coccus
(10.000 con 100g)
Mu ti
Ha tan trong nc, ethanol
Khng ha tan trong dung mi hu c
CH
3
O
COOH
HO
OH O
OH
OH
O
OH
OH
OH
CH
2
OH
H
H
H
O
H
Carminic acid
CARMINE
ANTHOCYANIN
- Sac to hoa tan trong nc co mau o, xanh l hoac tm cac
loai hoa, rau qua
- Trong t nhien la cac glycoside cua muoi phenyl-1-2-
benzopyrylium. Thanh phan phi glucid thng la :
pelargonidin, cyanydin, peonidin, delphinidin. Thanh phan
glucid la cac loai ng khac nhau.
- Mau sac thay oi theo pH, o trong moi trng acid,
xanh hoac tm trong moi trng kiem
- S hien dien cua O
2
hoac nhiet o cao nau hoa
O
HO
OH
OH
OH
OH
R
R
Fruit Anthocyanin
Apple Cy-3-gal, Cy-3-ara, Cy-7-ara
Pears Cy-3-gal
Plums/prunes Cy-3-glc, Cy-3-rut, Peo-3-glc, Peo-3-rut
Sour cherry Cy-3-sop, Cy-3-rut, Cy-3-gluc, Cy-3-glc-rut
Sweet cherry Cy-3-glc, Cy-3-rut
Blackberry Cy-3-glc, Cy-3-rut
Strawberry Pg-3-glc, Pg-3-gal, Cy-3-glc
Raspberry Cy-3-glc, Cy-3-glc-rut, Cy-3-rut, Cy-3-sop, Cy-3-glc-sop
Currant, red Del-3-glc, Cy-3-rut, Cy-3-xyl-rut, Cy-3-glc-rut, Cy-3-sop, Cy-3-sam
Currant, black Cy-3-glc, Cy-3-rut, Del-3-glc
Grapes
Cy-, Del-, Peo-, Pet-, Mv-3-glc, Mv-3-5-diglc,
Mv-3-p-cumaroylglc-5-glc, Mv-3-p-caffeoylglc-5-glc,
Orange Cy-3-glc, Del-3-glc
Banana Pet-3-gly
Cy: Cyanidin, Del: delphinidin, Mv: malvidin, Peo: peonidin, Pet: petunidin,
ara: arabinoside, gal: galactoside, glc: glucoside, gly: glycoside, rut: rutinoside, sam:
sambunoside
Sour cherry
Sweet cherry
Blackberry Strawberry
Raspberry
Red currant
Black currant
Plum
Grapes
BETALAIN
- Trong cu den Beta vulgaris khoang 50 betalain
- Gom betacyanin mau o & betaxanthin mau
vang
- Cac betacyanin la cac dan xuat cua :
betanidin, isobetanidin
- On nh trong ieu kien pH : 3.5 7
N
COOH
HOOC
N
R R

N
COOH
HOOC
N
HO
H

HO
COOH
HOOC
H
H
N
COOH
HOOC
NH
R
COO

H
O
betacyanin
betanidin betaxanthin
CH=CH
2
H
3
C
CH
2
H
2
C=CH
H
3
C
CH
3
Mg
N
N
N
CH
2
COOC
20
H
39
COOCH
3
O
X
1
2
3
4
7
8
9
10
5
6
N
X = CH
3
: chlorophylle a
X = CHO: chlorophylle b
CHLOROPHYLL
-Mau xanh luc
- Ly trch bang dung moi : acetone,
ethanol
- Xa phong hoa dch ly trch
- Chlorophyll thng mai : hoa tan
trong nc, ethanol, dau
CARAMEL
Mu caramel c chia lm 4 loi :
Loi I: caustic caramel; INS No. 150a
Loi II: Caustic sulfite caramel; INS No. 150b
Loi III: Ammonia caramel; INS No. 150c
Loi IV: Sulfite ammonia caramel , INS No. 150d
DESCRIPTION Dark brown to black liquids or solids having an odour of burnt
sugar
FUNCTIONAL USES Colour
CHAT MAU TONG HP
Da trn cu trc ha hc chia lm 5 nhm
1
Monoazo
R2
N=N
R5
R4
R3
R1
FD&C Yellow No. 6 R1=H; R2=SO
3
Na; R3=H; R4=OH; R5=SO
3
Na
FD&C Red No. 40 R1=OCH
3
; R2=SO+Na; R3=CH
3
; R4=OH; R5=SO
3
Na
Citrus Red No. 2 R1=OCH
3
; R2=H; R3=OCH
3
; R4=OH; R5=H
2
Pyrazolone
N
N
SO
3
Na
COOR2
R1 N=N
HO
FD&C Yellow No.5 R1 = R2 = Na
Orange B R1 = R2 = C
2
H
5
SO
3
Na
SO
3
Na
3
Triphenylmethane
R2
C
R4
R3
R1
N(C
2
H
5
)CH
2
N(C
2
H
5
)CH
2
SO
3
Na
FD&C Blue No. 1 R1= H; R2 = H; R3 = SO3

; R4 = SO3

FD&C green No. 3 R1 = SO3Na; R2 = OH; R3 = H; R4 = SO3

O
H
N
SO
3
Na
O
NaO
3
S
N
H
4
Indigoid
FD&C Blue No. 2
O
COONa
O
NaO
I I
I I
5
Xanthene
FD&C Red No. 3
CHAT MAU TONG HP
TARTRAZINE
E102
- Mau vang, di dang bot vang cam, hoa tan trong nc,
t hoa tan trong ethanol
- Bien thanh mau o trong moi trng kiem
- Co the gay d ng
NaO
3
S N=N
N
N
HO
COONa
SO
3
Na
SUNSET
YELLOW FCF
E110
NaO
3
S N=N
SO
3
Na
HO
CARMOISINE
(AZORUBINE)
E122
- Chat mau (o) thc pham nhng cung c s
dung nh mot pham mau cong nghiep va trong
nganh in
NaO
3
S N=N
SO
3
Na
HO
AMARANTH
E123
- Chat mau (o) thc pham kha pho bien
- Di dang bot mau o sam, tan trong nc
- Co mau tham hn trong moi trng kiem
NaO
3
S N=N
HO
SO
3
Na
SO
3
Na
ERYTHROSINE
E127
- Bot mau nau, hoa tan trong nc va con cho
mau o
- Bien thanh mau vang trong moi trng acid
NaO
COONa
I
O O
I
I
GREEN S
Brillant green BS
- Mau xanh duy nhat c phep s dung
- Hoa tan trong nc
SO
3
Na
HO
SO
3

(C
2
H
5
)
2
N
(C
2
H
5
)
2
N
+
BLACK NB
NcO
3
S N=N
HO
SO
3
Nc
N=N
SO
3
Nc
NHCOCH
3
Nc O
3
S
E102 (Tartrazin)
E104 (Quinolingult)
E110 (Sunset Yellow)
E122 (Azorubin)
E124 (Ponceau 4R)
E129 (Allura red
Sunset yellow Ponceau 4R Amaranth Carmoisine
Tartrazin Brillant blue Chocolate brown Erythrosine
Indigo carmine Quinoline yellow Red 2G Allura red AC
Pr oduct / Col our Shade C.I .No. F. D. & C. No E. No.
QUI NOLI NE YELLOW
47005 - E 104
TARTRAZI NE
19140 Yellow 5 E 102
SUNSET YELLOW FCF
15985 Yellow 6 E 110
ERYTHROSI NE
45430 Red 3 E 127
PONCEAU 4R
16255 - E 124
ALLURA RED
16035 Red 40 E 129
CARMOI SI NE
14720 - E 122
AMARANTH
16185 Red 2 E 123
CHOCOLATE BROWN HT
20285 - E 155
BRI LLI ANT BLUE FCF
42090 Blue 1 E 133
PATENT BLUE V
42015 - E 131
I NDI GO CARMI NE
73015 Blue 2 E 132
BLACK PN
28440 - E 151
FAST RED E
16045 - -
GREEN S
44090 - E 142
RED 2G
18050 - E 128
CAC ACID
CHAT TANG CNG CAM QUAN VA BAO QUAN
FLAVOR & ANTIMICROBIAL ACTIVITIES
ACETIC ACID &
FATTY ACIDS
- acetic, proprionic & sorbic acid : tac
nhan khang khuan
- acid beo chuoi ngan : butyric acid :
tao hng (aroma formulation)
SUCCINIC ACID
- pK
1
: 4.19, pK
2
: 5.63
- chat tao deo (plasticizer)trong bot
nhao (dough making)
- succinic + glycerol monoester :
chat tao nhu (emulsifier) trong che
bien banh ngot (baking inductry)
COOH
COOH
CH
2
CH
2
SUCCINIC ACID ANHYDRIDE
- la mot anhydride duy nhat c s dung trong
thc pham
- chat lien ket trong bot banh (baking powders)
- chat gi am trong mot so san pham say kho
ADIPIC ACID
- pK
1
: 4.43, pK
2
: 5.62
- nc trai cay dang bot (powered fruit
juice)
- tang cng tnh tao gel cua mt
(marmalades and fruit jellies)
- tang cng cau truc cua pho-mat
(cheese texture)
COOH
COOH
(CH
2
)
4
FUMARIC ACID
- pK
1
: 3.00, pK
2
: 4.52
- tang thi gian bao quan (self life)cua
mot so san pham say kho
- lam giam pH (thng ket hp vi cac
chat bao quan khac nh benzoic acid)
- tang cng tnh tao gel
COOH
HOOC
LACTIC ACID
- pK : 3.86
- nong o>18%oligomerlactide
- tang hng v cua thc uong va giam
- ngan nga s mat mau cua rau qua
COOH
HO
O
O
O
O
O
O
O
O
MALIC ACID
COOH
CH
2
CHOH
COOH
- pK
1
: 3.40, pK
2
: 5.05
- s dung trong thc uong, mt qua va
rau qua ong hop
- chong hien tng ban tung cua dau
trong qua trnh chien (ran)
TARTARIC
ACID
- pK
1
: 2.98, pK
2
: 4.34
- v chua "manh", c dung e tang v
chua cua ru vang, nc ep trai cay,
keo, kem
- co kha nang tao phc hp vi kim loai
chat chong oxyd hoa lipid
CITRIC ACID
COOH
CHOH
CHOH
COOH
COOH
CH
2
COH
COOH
CH
2
HOOC
- pK
1
: 3.09, pK
2
: 4.74, pK
3
: 5.41
- s dung trong che bien nc ep
trai cay, kem, mt qua, rau ong
hop
- ngan nga hien tng nau hoa
rau qua
- ngan nga oxyd hoa lipid
PHOSPHORIC
ACID
- pK
1
: 2.15, pK
2
: 7.1, pK
3
: 12.4
- s dung trong che bien nc giai khat (soft drink)
(ex: coca cola)
- chat em ieu chnh pH trong cac qua trnh len men
- Ca(H
2
PO
4
)
2
, NaH
14
Al
3
(PO
4
)
8
, Na
2
H
2
P
2
O
7
s dung
trong banh ngot phan ng vi NaHCO
3
e sinh ra CO
2
GLUCONIC ACID
GLUCON-o-LACTONE
- glucose gluconic acid
- s dung trong che bien nc giai khat, keo, ng
nghch ao
- thuy phan GDL proton, dung e acid hoa cham
moi trng ex: xuc-xch, sa chua
COOH
CH
2
OH
H C OH
HO C H
H C OH
H C OH
O
O
CH
2
OH
OH
OH
HO
oxyd hoa
CAC CHAT KIEM
HO TR CAI THIEN CAM QUAN
NaOH
- 0.25-2% kh v ang va tao mau xam
cho qua olive
- 1.25% 85-88
o
C tao mau xam cho be
mat bang ngot
NaHCO
3
- gia tang phan ng Maillard mau xam
cho chocolate
- gia tang pH can thiet e lam tan chay
pho-mat
MUOI KIEM
CAC CHAT KHANG KHUAN
CHT BAO QUAN
Antimocrobial agents
BAO
QUAN
BIEN PHAP
VAT LY
BIEN
PHAP HOA
HOC
tiet trung
on nh
khong the ap dung cho moi trng hp
kho tm c hp chat co hoat tnh rong,
t oc va re
BENZOIC ACID
INS 210
E210
O OH
Tn ha hc : Benzoic acid, benzenecarboxylic acid, phenylcarboxylic acid
M t : Tinh th trng, rn, thng c dng vy hoc kim, c mi hi nh
Chc nng : cht bo qun khang khun
Tnh ha tan : kh tan trong nc, tan trong ethanol
im nng chy : 121 - 123
pH : 4.0
MAX LEVEL : 1.000mg/Kg
ADI : 0-5 mg/kg
SODIUM BENZOATE
NIS 211
E211
POTASSIUM BENZOATE
NIS 212
E212
CALCIUM BENZOATE
NIS 213
E213
Tn ha hc : Sodium benzoate, sodium salt of benzenecarboxylic acid, sodium salt of
phenylcarboxylic acid
M t: mu trng, hu nh khng mi, tinh th dng bt, dng vy hoc dng ht
Chc nng : cht bo qun khng khun
Ha tan : tan trong nc, t tan trong ethanol
MAX LEVEL : 1.000mg/Kg
ADI : 0-5 mg/kg
Benzoic acid tc ng trc tip ln vch t bo v cc enzyme trong qu trnh bin
dng
Benzoic acid kh ha tan trong nc, do s dng mui benzoate
Benzoic acid khi khng phn ly (pK = 4.19) c hot tnh cao hn
Benzoic hin din trong thin nhin di dng glycoside (qu, inh hng)
Liu gy cht (lethal dose) LD50 (rats, orally) : 1.7 3.7 g/kg th trng
Liu TDI (tolerable daily intake) i vi ngi : <0.5g/kg
Khng c s tch ly gy nguy hi, ngay c khi ln n 4g/ngy. Loi thi qua nc tiu
Nng : 0.05 0.1% c s dng kt hp vi cc cht bo qun khc
Hot tnh cao khi dng khng phn ly nn c p dng cho cc sn phm c v chua,
nc ung c gas, margarine, mt, pa-t, rau ngm gim, bo qun c
Benzoic acid b ester ha gy nn s tr mi tri cy sy kh
PHB-Ester
Alkyl-ester ca p-hydroxybenzoic acid (paraben) : n nh
Kh nng ha tan trong nc gim theo chiu di chui alkyl (methyl butyl). Ha tan tt
trong dd NaOH 5%
Chng nm men, nm mc v vi khun (c bit l vi khun gam m)
Hot tnh tng theo chiu di chui alkyl
Hot tnh khng ph thuc vo pH, c ng dng iu kin pH rng
LD
50
(mice, orally) >8g/kg th trng
ngi PHB-Ester c loi thi qua nc tiu
Nng 0.06 0.3% c dng cho: bnh ngt, nc tri cy, mt, xi-r
Methylparaben (E218), Ethylparaben (E214), Propylparaben (E216) and Butylparaben
le
Ll Pr BU

.T
.2
.3
.4
C()
lnh|c|l|cn cf Sal. Typhosa ( ), Asp. Niger ( ), Stap.
Aureus ( ), cnc Sac. Cerevisiae ( ) cy PHBeler
SORBIC ACID
ISN 200
C C
H
H
3
C
H
C C
H
H
COOH
Tn ha hc : Sorbic acid, 2,4-hexadienoic acid, 2-propenylacrylic acid
M t : dng hnh kim khng mu hoc dng bt mu trng, c mi hi nh
Chc nng : cht bo qun khng khun, c ch nm mc
Ha tan : t tan trong nc, tan trong ethanol.
im nng chy : gia 132 v 135
o
MAX LEVEL : 1.000mg/Kg
ADI : 0-25 mg/kg
Sorbic acid l mt carboxylic acid co pK = 4.76
u im : khng mi, khng v v c hiu qu nng thp (0.3%)
Tc dng chng nm men, nm mc v vi khun
Hot tnh ph thuc vo pH, thng <6.5
Qu trnh bin dng sorbic acid tng t nh cc acid bo (qu trnh oxyd
ha, mt phn bi qu trnh oxyd ha)
Mt vi vi khun nh Peni. Roqueforti c kh nng kh nhm carboxyl ca acid
sorbic cho 1,3-pentadiene lm mt kh nng khng khun v gp phn vo s
tr mi
ng dng trong cc sn phm : bnh ngt, pho-mt, thc ung (nc p tri
cy, ru vang), margarine, qu sy kh
SODIUM SORBATE
ISN 201
Tn ha hc : Sorbic acid, 2,4-hexadienoic acid, 2-propenylacrylic acid
M t : tinh th dng bt hay dng ht mu trng hoc hi vng
Chc nng : cht bo qun
Ha tan : tan trong nc, tan trong ethanol.
im nng chy : gia 132 v 135
o
MAX LEVEL : 5.000mg/Kg
ADI : 0-25 mg/kg
C C
H
H
3
C
H
C C
H
H
COO

K
+
POTASSIUM SORBATE
ISN 202
CALCIUM SORBATE
ISN 203
-1
0
1
2
3
3 4 5 6 7 8 9
|
c
g

C

(
g
]
|
)
0
0.05
0.1
0.15
0.2
2 4 6 8
C

(

)
Grcwlh |nh|c|l|cn cf A. niger cy cenzc|c
cc|c ( ), phycrcxycenzc|c cc|c
prcpy|eler ( ) cnc crc|c cc|c ( )
fhe effecl cf cenzc|c cc|c cn E. coli
( cccler|clcl|c, cccler|c|cc|
ccl|v|ly) cnc Stap. Aureus
( cccler|clcl|c, cccler|c|cc| ccl|v|ly)
PROPRIONIC ACID
- hien dien trong thien nhien : cac san pham len men
- tac dung chnh : chong nam moc, chong vi khuan kem
hn. Khong co tac dung tren nam men
- tac dung phu thuoc vao pH, ap dung pH < 5
khong co tnh oc
- ap dung 0.1-0.2 % trong bo chong nam moc cho banh
ngot, ngan nga tac hai do B. mesentericus.
- nhung von sa vao dung dch 8% che bien pho-mai
ACETIC ACID
- tac dung bao quan cua giam
- tac dung bao quan va tao v
- tac dung chong nam men va vi khuan. Tac dung chong
nam moc kem
- s dung dang : acid t do, muoi Na hoac Ca hoac Na-
diacetate (CH
3
COOH-CH
3
COONa) trong ketchup,
mayonnaise, rau ngam giam, banh m va banh ngot.
SO
2
&
SULFITE
- tac dung chong nam moc, nam men va vi khuan
- tac dung tang theo s giam pH, chu yeu la cac dan xuat khong phan ly cua acid
cha lu huynh pH<3
- khong co tnh oc lieu lng thng s dung, loai thai qua nc tieu di
dang sulfate
- cac sulfit co tac dung vi cac thanh phan cua thc pham ex. cat t noi S-S cua
protein, vi cac yeu to phu (co-factor) nh NAD
+
, folic acid, pyridoxal, thiamine va
ubiquinone, pyrimidime (nucleic acid) : cytosine, uracil
- tay mau anthocyanin.
- SO
2
ap dung : rau qua say kho, nc ep trai cay, syrup, nc qua co ac hoac
puree.
cac dang s dung : SO
2
, Na
2
SO
3
, K
2
SO
3
, Na
2
S
2
O
5
va K
2
S
2
O
5
nong o 50-
100ppm hoac t hn
- 50-100ppm SO
2
: trong qua trnh len men ru vang (chong len men tap), 50-
75ppm : trong qua trnh bao quan ru vang
- c che s sam mau bang cach ngan hoat tnh cua nhom carbonyl, ngan s
oxyd hoa cac polyphenol.
- DEPC hoac diethyl dicarbonate : chat long khong mau co mui trai cay hoac mui ester
- tac dung chong nam men (10-100ppm), vi khuan (Lactobacilli:100-170ppm), nam moc
(300-800ppm)
- de b thuy phan cho CO
2
va ethanol
DIETHYL (DIMETHYL)
PYROCARBONATE
O O O
O O
2C
2
H
5
OH + 2CO
2
- trong thc uong co con mot lng nho diethyl carbonate
O
O O
O O
+ C
2
H
5
OH + CO
2
O
O
O
- hien dien muoi ammonium DEPC ethyl urethane
O
O O
O O
+ C
2
H
5
OH + CO
2
O
NH
2
O
- ethyl urethane : chat gay ung th s dung DEPC la van e tranh cai.
- co the thay the bang dimethyl pyrocarbonate do methyl urethane khong gay ung th
- DEPC va DMPC c ap dung trong qua trnh thanh trung nc ep trai cay, ru
vang va bia nong o 120-130ppm
ETHYLENE OXIDE, PROPYLENE
OXIDE
- tac dung chong hau het cac vi sinh vat va virus. Propylene oxide co tac dung <
ethylene oxide
- dang tinh khiet : rat oc khong c phep con d lng
- thuy phan glycol khong oc (ethylene glycol DL
50
: 8.3g/kg (rat)
- ex. s hien dien cua chloride chlorohydrine gay oc
O
Cl

HO
Cl
- c s dung nh chat kh triet san con trung (nhiet o soi ethylene oxide :
10.7
o
C, propylene : 35
o
C) va chat kh tiet trung cho cac san pham say kho (cac
bien phap khac khong thch hp)
- Ex. qua ho ao (oc cho, walnut), tinh bot, rau qua say kho, cac gia v (tren o so
lng cac bao t rat ln thng gay van e ve ve sinh an toan)
- qua trnh tiet trung : thc hien trong phong co ap suat cung vi kh tr (80-90%
CO
2
). D lng can c loai tr bang chan khong, ra kh (vacuum, gaseous
rinsing)
Potassium nitrite (E249)
Sodium nitrite (E250)
Sodium nitrate (E251)
Potassium nitrate (E252)
NITRITE NITRATE (Chile saltpetre)
NITRATE NITRITE
Enzyme vi sinh
kh
NH HNG N MU : Nitrosomyoglobine
Nitrosohemochrome
NH HNG N V : nhn chung khng nh hng
NaNO
2
KNO
2
NaNO
3
KNO
3
Dng bt, trng hoc vng nht, m c, ht m
Ha tan trong nc, t tan trong ethanol
NH HNG N VI SINH : nitrite c tnh n nh vi sinh
Cc chng thng thng
Enterobacterie
C. perfringens, Stapylococcus
Vi khun hnh que, nht l trong mt. acid + NaCl
NH HNG N SC KHE :
Nitrate : khng c liu cho php. liu cao nitrite
Nitrite : trc tip v gin tip
trc tip : cht xy ha bin i hemoglobine methemoglobine (ch
xy ra khi hemoglbine rt nhy cm nh tr <4 thng tui)
gin tip : tc dng vi cc amine nitrosamine ung th (nguy c <
trong cc sn phm nng)
IU KIN S DNG :
1% trng lng ca mui n
ADI : 0 0,7 mg/Kg
Khng s dng cho tr em di 3 thng
PIMARICIN (NATAMYCINE)
INS 235
O
O
O
O
O
O
Me
OH
OH
OH
COOH
Me
OH
OH
NH
2
Do Streptomyces natalensis va S. chattanogensis sinh ra
-nong o 5-100ppm co tac dung chong nam moc, nam men
- ap dung tren be mat cua pho-mat hoac ten be mat xuc xch kho
nh ngha: cht chng nm thuc nhm polyene macrolide group.
Tn ha hc : A stereoisomer of 22-(3-Amino-3,6-dideoxy--D-mannopyranosyloxy)-
1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.05,7]octacosa-
8,14,16,18,20-pentaene-25-carboxylic acid
M t : dng tinh th bt mu trng hoc mu kem, hu nh khng mi
Chc nng : cht bo qun chng nm
Ha tan : khng tan trong nc, khng tan trong cht bo, tan t trong methanol; tan
trong acetic acid v dimethylformamide.
pH : 5.0 - 7.5
MAX LEVEL : 6mg/Kg
ADI : 0-0.3mg/kg
NISIN
HIleDhbAla
Ile
Dha
Leu
AlaAbu
S
Pro Gly
AlaLysAbu
S
Gly
Ala
Leu
Met
Gly
Ala
S
Asn
Met
AbuLys
Ala Abu
Ala His
S
S
HOLysDhaValHisIleSerAla
L polypeptide chu nhiet do Lactococcus lactis sinh ra
- chong vi khuan gam + va cac bao t , nhng khong c dung trong dc
pham
- ap dung cho cac san pham t sa nh pho-mat, sa co ac
nh ngha : khng sinh do Streptococcus lactis sinh ra. Ch phm Nisin c c
cha 900 n v/1mg. L hn hp vi sa bt khng bo v cha 50% NaCl
M t : ch phm nisin c c mu trng, dng bt sy phun. n nh nhit
phng. Ch phm c nng cao nht l 40.000 n v/mg. Nisin bn nhit trong
mi trng acid
121
o
, chu c 30mn khi pH : 2.
x l 121
o
trong 15nm hot tnh nisin b gim : 29% pH : 4, gim 69%
pH 6 v gim 99% pH 7.
Chc nng : cht bo qun khng khun
Ha tan : ch phm cha 40.000 n v/mg :
trong nc c pH 2.5 : 4.8 x 106 n v/ml
trong nc c pH 5 : 1.6 x 106 n v/ml
trong methanol + HCl c pH 2 : 3.2 x 106 n v/ml
khng tan trong cc dung ni khng phn cc
To thnh mt dng huyn ph c trong nc
DIPHENYL
- tac dung ngan nga s phat trien cua nam noc
- ap dung e ngan s phat trien nam moc tren vo trai cay ho cam chanh (citrus
fruits)
- tham bao b bang giay hoac ba cng (cardboard) vi diphenyl (1-5 g/m
2
)
O-PHENYLPHENOL
- tac dung ngan nga s phat trien cua nam noc nong o 10-50ppm trong khoang
pH 5-8
- tac dung tang cung vi pH
- ap dung cho trai cay hoc cam chanh nhung trong dung dch 0.5-2% pH 11.7
THIABENDAZOLE, 2-(4-
THIAZOLYL)BENZIMIDAZOLE
- tac dung chong nam noc : moc xanh nh Penicillium
italicum
- ap dung e ngan s phat trien nam moc tren vo trai
cay ho cam chanh (citrus fruits) va chuoi
- phun hoac nhung trai cay vao nhu tng xap (wax
emulsion) cha 0.1-0.45% thiabendazole
N
N
H
N
S
CAC CHAT CHONG OXYD HOA LIPID
TANG CNG BAO QUAN
Antioxydant
khong oc
hoat tnh cao nong o thap
(0.01-0.02%)
nam be mat phan cach
tnh k nc kha manh
tiep xuc vi khong kh
on nh oi vi cac ieu kien che
bien (processing conditions)
chat
chong
oxyd
hoa
S dng : theo lut ca tng quc gia
C nhiu cht chng xy ha nhng ch mt s t c cng nhn l an ton
(Generally Recognised As Save = GRAS) bi cc t chc quc t nh :
Joint FAO/WHO Expert Committee on Food Additives (JECFA)
European Communitys Scientific Committee for Food (SCF)
ADI
propyl gallate 02.5
BHA 00.5
BHT 00.125
TBHQ 00.2
tocopherols 0.152.0
gum guaiac 02.5
ethoxyquin 00.06
phosphates 070.0
EDTA 2.5
tartaric acid 030.0
citric acid not limited
lecithin not limited
ascorbic acid not limited
sulphites (as sulphur dioxide) 00.7
ascorbyl palmitate or ascorbyl 01.25
stearate (or the sum of both)
CC CHT CHNG XY HA
AH AH
AH
A A
A
AA
AX
AA
AX
AA
AX
ROO
R
RO
ROO
R
RO
ROO
R
RO
ROOH
RH
ROH
ROOH
RH
ROH
ROOH
RH
ROH
Cht chng
xy ha
Gc t do n nh
Hp cht
khng gc
Peroxide v
gc t do
Ascorbic Acid
Ascorbyl Palmitate
Ascorbyl Stearate
Calcium Ascorbate
Mixed Tocopherols Concentrate
Tocopherol, Alpha-
Propyl Gallate
Tertiary Butylhydroquinone
Guaiac Resin
Butylated Hydroxyanisole
Butylated Hydroxytoluene
O
OH OH
H C OH
O
H
2
COH
H
Chemical names : L-Ascorbic acid, ascorbic acid, 2,3-
didehydro-L-threo-hexono-1,4-lactone, 3-keto-L-
gulofuranolactone
DESCRIPTION : White to slightly yellow, odourless
crystalline powder; melting point about 190o with decomposition
SLUBILITY : Freely soluble in water; sparingly soluble in ethanol; insoluble in ether
LOSS ON DRYING : Not more than 0.4%
pH : 2.4 - 2.8
MAX LEVEL : GMP (In accordance with good manufacturing practices; or sufficient for
purpose; or quantity not greater than required)
ADI : for ascorbic acid and its Ca, K and Na salts, of 0-15 mg/kg
ASCORBIC ACID
INS 300
O
CH
2
OH
OH OH
H C OH
O
H
2
COC(CH
2
)
16
CH
3
O
H
Ascorbic acid + stearic acid = Ascorbyl stearate (Vit C ester)
E305
Chemical names:
Ascorbyl stearate;
L-ascorbyl stearate;
2,3-didehydro-L-threo-hexono-1,4-lactone-6-stearate;
6-stearoyl-3-keto-L-gulofuranolactone
Chemical formula : C
24
H
42
O
7
Description : White or yellowish-white solid, with a citrus-like odour
Functional use : Antioxidant
Solubility : Very slightly soluble in water; freely soluble in ethanol
Melting range : 107
o
- 117
o
Max level : 5.000mg/Kg
ADI : 0 1,25 mg/Kg
O
CH
2
OH
OH OH
H C OH
O
H
2
COC(CH
2
)
14
CH
3
O
H
Ascorbic acid + palmitic = Ascorbyl palmitate (Vit C ester)
E304
Chemical names:
Ascorbyl palmitate;
L-ascorbyl palmitate;
2,3-didehydro-L-threo-hexono-1,4-lactone-6-palmitate;
6-palmitoyl-3-keto-L-gulofuranolactone
Chemical formula : C
22
H
38
O
7
Description : White or yellowish-white solid, with a citrus-like odour
Functional use : Antioxidant
Solubility : Very slightly soluble in water; soluble in ethanol
Melting point : 116
o
Max level : 5.000mg/Kg
ADI : 0 1,25mg/Kg
OH
HO
OH
COCH
2
CH
3
O
Chemical names : Propyl gallate, propyl ester of gallic
acid, n-propyl ester of 3,4,5-trihydroxybenzoic acid, propyl
3,4,5-trihydroxybenzoate
Mu : hoc vng kem, tinh th rn khng mi
Ha tan : nh trong nc, tan trong ethanol, ether,
propane 1,2 diol
im nng chy : 146 150
o
C
MAX LEVEL : 200mg/Kg
ADI : 0 1,4 mg/Kg
PROPYL GALLATE
INS 310
OH
C(CH
3
)
3
OCH
3
BUTYLATED HYDROXYANISOLE (BHA)
ISN 320
OH
C(CH
3
)
3
OCH
3
Chemical names :3-Tertiary-butyl-4-hydroxyanisole, a mixture of 3- and 2-
tertiary-butyl-4-hydroxyanisole
DESCRIPTION : White or slightly yellow crystals or waxy solid, with a faint
characteristic odour
SOLUBILITY : Insoluble in water; freely soluble in ethanol and propane-1,2-diol
MAX LEVEL : 200mg/Kg
ADI : 0 0,5 mg/Kg
OH
(H
3
C)
3
C
C(CH
3
)
3
OCH
3
BUTYLATED HYDROXYTOLUENE (BHT)
ISN 321
Chemical names :2,6-Ditertiary-butyl-p-cresol, 4-methyl-2,6-ditertiary-butyl-phenol
DESCRIPTION : White, crystalline or flaked solid, odourless or having a characteristic
faint aromatic odour
SOLUBILITY : Insoluble in water and propane-1,2-diol; freely soluble in ethanol
MELTING POINT : 69 72
o
C
MAX LEVEL : 100mg/Kg
ADI : 0 0,3 mg/Kg
TERTIARY BUTYLHYDROQUINONE
ISN 319
OH
OH
CCH
3
CH
3
CH
3
Chemical names :Mono-tert-butylhydroquinone, t-butylhydroquinone, 2-(1,1-
dimethylethyl)-1,4-benzenediol
DESCRIPTION : White, crystalline solid having a characteristic odour.
SOLUBILITY : Practically insoluble in water; soluble in ethanol
MELTING POINT : Not less than 126,5
o
MAX LEVEL : 100mg/Kg
ADI : 0 0,7 mg/Kg
GUAIAC RESIN
INS 314
SYNONYMS : Guaiac gum, Gum guaiac, Gum guaiacum, Guaiacum
DEFINITION : trch t g Guajacum officinale L., hoc Guajacum sanctum L.,
cha khong 70% - v -guaiaconic acids, 10% guaiaretic acid, v 15% guaiac
-resin v mt lng nh guaiac yellow, vanillin
DESCRIPTION : mng cha mnh m thc vt hoc cc ht hnh trn, -van,
mu nu sm, b mt b v trn bng, c mi nha cy nh
SOLUBILITY : Insoluble in water; soluble in fats; dissolves readily but
incompletely in ethanol, ether, and solutions of alkalis
MELTING POINT : 85 - 90
o
MAX LEVEL : 1.000MG/Kg for oils and fats
ADI : 0 2.5 mg/kg
CHT CHNG XY HA
Chelating agent (sequestrant)
CHT CHNG XY HA
Chelating agent (sequestrant)
CHT CHNG XY HA
Chelating agent (sequestrant)
KIM LOI KIM LOI
KIM LOI
PHC HP N NH PHC HP N NH
PHC HP N NH
EDTA (Ethylene Diamine Tetra Acetate)
Calcium Disodium Ethylene Diamine Tetra Acetate
Disodium Ethylene Diamine Tetra Acetate
Polyphosphates
Ortho- , Pyro-phosphoric acid
Isopropyl citrate
CALCIUM DISODIUM ETHYLENE DIAMINE TETRA ACETATE
INS 385
Ca++ NCH
2
CH
2
N
CH
2
COO

2Na+ ,
CH
2
COO

OOCH
2
C

OOCH
2
C
SYNONYMS : Calcium disodium EDTA, calcium disodium edetate
Chemical names : N,N'-1,2-Ethanediylbis[N-(carboxymethyl)-glycinate](4-)-
N,N',O,O',ON,ON]calciate(2-)disodium; Calcium disodium ethylenediaminetetraacetate;
Calcium disodium (ethylene-dinitrilo)-tetraacetate.
DESCRIPTION : White, odourless crystalline granules or a white to nearly white
powder; slightly hygroscopic
FUNCTIONAL USES : Sequestrant, preservative
SOLUBILITY : Freely soluble in water, practically insoluble in ethanol.
pH : 6.5 - 7.5
MAX LEVEL : beverages : 25 35mg/Kg, fish : 50, fruits vegetables products 100
200, dried vegetables 600 800
ADI : 0-2.5 mg/kg
DISODIUM ETHYLENE DIAMINE TETRA ACETATE
INS 386
NCH
2
CH
2
N
CH
2
COO

2Na+
CH
2
COO

OOCH
2
C

OOCH
2
C
SYNONYMS : Disodium EDTA, disodium edetate
Chemical names : Disodium salt of N,N'-1,2-Ethanediylbis[N-(carboxymethyl)glycine];
disodium dihydrogen ethylenediaminetetraacetate; disodium dihydrogen (ethylene-
dinitrilo)-tetraacetate
DESCRIPTION : White, odourless crystalline granules or a white to nearly white
powder
FUNCTIONAL USES : Sequestrant, antioxidant synergist, preservative
SOLUBILITY : Freely soluble in water, practically insoluble in ethanol.
pH : 4.3 4.7
MAX LEVEL : beverages : 25 35mg/Kg, fish : 50, fruits vegetables products 100
200, dried vegetables 600 800
ADI : 0-2.5 mg/kg
SODIUM POLYPHOSPHATES
INS 452
O P
O
O

O P
O

O P
O
O

O P
O
O

O P
O

O P
O
O

O P
O
O

O P
O

n
SYNONYMS : Sodium hexametaphosphate, sodium tetrapolyphosphate, Graham's salt
nhm cc hp cht to thnh t cc n v metaphosphate (NaPO
3
)x,
Khi x = 2 th c xc nh bi t l Na
2
O/P
2
O
5
hoc bng hm lng P
2
O
5
. Na2O/P2O5
thay i
1,3 : tetrapolyphosphate (x = 4)
1,1 Grahams salt, hexametaphosphate (x=13)
pH ca dung dch polyphosphate thay i t 3 n 9
Chemical names : Sodium tetrapolyphosphate, sodium hexametaphosphate, sodium
polyphosphate
DESCRIPTION : Colourless or white, transparent platelets, granules, or powders
FUNCTIONAL USES : Emulsifier, sequestrant, texturizer
SOLUBILITY : Very soluble in water
MAX LEVEL : 0.6 1.0 %
MTDI (Maximum Tolerable Daily Intake): 70 mg/kg
PENTASODIUM TRIPHOSPHATE
INS 451
NaO
P
O
O
NaO
P
O
O
NaO
P
O
ONa
NaO
SYNONYMS : Pentasodium tripolyphosphate, Sodium triphosphate, Sodium
tripolyphosphate, Triphosphate
Chemical names : Pentasodium triphosphate, pentasodium tripolyphosphate
DESCRIPTION : White, slightly hygroscopic granules or powder
FUNCTIONAL USES : Sequestrant, texturizer
SOLUBILITY : Freely soluble in water; insoluble in ethanol
pH : 9.1 - 10.1
MAX LEVEL : 0.6 1.0 %
No ADI was established, MTDI : 70 mg/kg
ISOPROPYL CITRATE
INS 384
Chemical names : Citric acid mixed ester of 2-propanol. Th trng : monoisopropyl
citrate l hn hp gm 38 phn isopropyl citrate trong 62 phn ca of mono- v
diglycerides
DESCRIPTION : dng du c. Sn phm thng mi : hn hp monoisopropyl
citrate, nht, khng mu c cc tinh th, c c trng bi cc ch s x phng, ch s
acid, hm lng citric acid v hm lng isopropyl.
FUNCTIONAL USES : Antioxidant, sequestrant
SOLUBILITY : Soluble in water and ethanol
MAX LEVEL : 200mg/Kg
ADI : 0-14 mg/kg
HO C
CH
2
COOR
CH
2
COOR
COOR
R : nhm isopropyl hoc hydrogen
- hieu qua cua cac chat chong oxyd hoa :
antioxidative factor (AF) = I
A
/I
0
I
A
: giai oan cam ng khi co antioxidant
I
0
: giai oan cam ng khi khong co antioxidant
- cac chat chong oxyd hoa can co tnh on nh nhiet o cao (qua trnh
x ly nhiet)
- lieu s dung c qui nh tuy theo tng quoc gia : bac My : 0.01%
khi s dung rieng le, 0.02% khi s dung phoi hp
AF values of some antioxidants (0.02%) in refined lard
/nl|cx|ccnl /l /nl|cx|ccnl /l
colcccpherc|
clcccpherc|
BH/
BHf
5
T2
.5

Ocly| gc||cle
/ccrcy| pc|m|lcle
BH/+BHf
(.T+.T)

4
T2
Anh sang
[O
2
]
uC
a
w
CHT GI NC
Cc Polyphosphate
450(vi) Dicalcium Diphosphate
450(i) Disodium Diphosphate
339(ii) Disodium Orthophosphate
340(i) Monopotassium Orthophosphate
339(i) Monosodium Orthophosphate
452(ii) Potassium Polyphosphate
452(i) Sodium Polyphosphate
422 Glycerol
420 Sorbitol and Sorbitol Syrup
967 Xylitol
Cc polyalcohol
Propylene Glycol
Polyethylene Glycol
Polydextrose A v N
NaO P
O
O
NaO
P
O
O
NaO
P
O
ONa
NaO
NaO
P O
O
NaO
P O
O
ONa
P O
O
ONa
P O
O
ONa
P
O
O
O
ONa
P
O
S dng lng thch hp lm tng kh nng gi nc ca protein (trong tht ti cng nh
tht ch bin)
Sodium tripolyphosphate (Na
5
P
3
O
10
) c s dng nhiu nht, thng kt hp vi sodium
hexametaphosphate tng sc chng chu i vi ion Ca trong nc mui.
Ortho- v pyrophosphate thng b kt ta khi trong ncmui c mt lng ng k ion
Ca
Lm thay i pH
To lc ion
Lin kt vi cc cation ha tr 2
NaCl : 2.5 4 %
Polyphosphate : 0.35 0.5 %
Gip n nh nh tng th v gi nc khi nu chn
Sodium triphosphate
Hexametaphosphate
S nh tng tht
Tn khc: D-Glucitol, D-sorbitol, sorbit,
sorbol, INS No. 420
M t: dng bt, vy hoc ht, mu trng, c
tnh ht m
Chc nng : cht ngt, gi nc
Ha tan : tan trong nc, t tan trong ethanol
im nng chy : 88 - 102
o
SORBITOL
C OH H
H
C
C
C
C
CH
2
OH
OH
OH
HO
OH
H
H
H
H
C OH H
H
C
C
C
CH
2
OH
OH
OH
HO
H
H
H
XYLITOL
ngt : Saccharose 100 .
Xylitol : 102
Cc polyalcohol :
Thay th ng trong thc phm cho ngi n king
Cht lm gim a
w
Cht gi m
Cht chng ng lnh (cryoprotectant)
Cht ci thin tnh ti ht nc ca cc sn phm kh
Tiu dng nhiu sorbitol (20g/ngy) a n tiu chy
TNG CNG CU TRC
Soy flour (50% protein)
Soy concentrate (70% protein)
Soy isolate (90% protein)
Whey protein (65% -lactoglobulin + 25% -lactalbumin)
Caseinate
Gelatin
Carrageenan
Chitosan
Tinh bt bin tnh
Pectin
PROTEIN
CASEIN (80%)
casein
s1
casein
s2
casein
casein
WHEY PROTEIN (20%)
-Lactoglobulin
-Lactalbumin
pHi : 4,7
casein
s1
+
s2
55%
casein 30%
casein 15%
LACTOGLOBULINE
Mang nhiu nhm SH
khi s l nhit : bin tnh to lin kt S-S
b hp ph ln b mt ht micelle casein
ngn cn s thy phn casein k
ngn cn qu trnh ngng t
LACTALBUMINE
pHi : 5,1
pH mi trng pHi :
bin tnh lin kt to polymer
Gelatin c dng bt hoc vy nh mu vng nht
c sn xut t qu trnh thy phn collagen trong da, xng ng vt
Gelatin l protein to gel thun nghch nhit
dai ca gel c o bng Bloom : lc nhn ca u d 0.5 inch cn
thit m thng mt mu gel gelatin. Thng c gi tr t 30 n 300
CARRAGEENAN
RHODOPHYCEAE
Chondrus, Eucheuma, Gigartina, Gloiopeltis, Iridaeae
CARRAGEENAN
(heteroglycan)
Chit xut
(nc nng)
Kt ta
(mi trng kim nh)
Sy kh
(13) -D-galactopyranose (14) 3,6 anhydro--L-galactopyranose
Sulfate ha v tr 2,4,6 hoc 2,6 to thnh cc chui t nhiu mang in tch
i - carrageenan ; k - carrageenan ; - carrageenan ;
- carrageenan ; v - carrageenan ; Furcellaran
Mc sulfate ha v v tr
sulfate ha to nn cc loi
carrageenan
- Chitosan khng ha tan trong nc, ha tan trong dd acid c pH < 6
- Cc acid hu c nh acetic acid v lactic acid thng c dng ha tan chitosan, nng
thng s dng l 1% acetic acid (pH khong 4,0)
- Chitosan ha tan km trong dd acid v c. C th ha tan trong dd 1% HCl, nhng khng ha
tan trong sulfuric acid hoc phosphoric acid
- DD chitosan khng n nh pH 7, mi trng pH cao hn s kt ta hoc kt gel s xy ra
- Chitosan c th lin kt vi cc hydrocolloid (polysacchardie hoc protein) mang in tch m
v kt ta hoc to gel
CHITOSAN : TNH HA TAN
O
NHCOCH
3
OH
CH
2
OH
H
H
H
H
H
O
O
n
O
NH
2
OH
CH
2
OH
H
H
H
H
H
O
O
n
O
NH
3
+
OH
CH
2
OH
H
H
H
H
H
O
O
n
OH

H
+
CHITIN
Khng ha tan
CHITOSAN
Ha tan trong acid
CHITOSAN
Dung dch
C
O
O
H
H
O
O
C
H
O
O
C
C
O
O
H
H
O
O
C
O
O
O
O
OH
OH
O
O
OH
OH
O
O
OH
OH
O
O
OH
OH
O
OH
OH
O
O
C
HO
HO
O
O
OH
CH
3
OH
OCH
3
Ester ha gc carboxyl
C
O
O
H
H
O
O
C
H
3
C
O
O
C
C
O
O
C
H
3
H
O
O
C
O
O
O
Pectic acid
O
OH
OH
O
O
OH
OH
O
O
OH
OH
O
O
OH
OH
O
OH
OH
Pectin
Cc hp cht pectin s dng trong ch bin thc phm c chia lm 2 nhm :
Pectin HM (hight methylated) : methyl ha > 50%
Pectin LM (low methylated) : methyl ha t 25 45%
methyl ha =
Tng s gc carboxyl b methyl ha
Tng s cc n v galacturonic
PECTIN
CRYSTAL
- soft
- white
- many-sided
- dissolvable in water
USE
- detergents - cht ty
- water softeners - cht lm mm nc
- soap - x phng
- disenfectants - cht ty trng
- pesticides - thuc tr su
BORAX - HN THE
- Anhydrous borax Na
2
B
4
O
7
- Borax pentahydrate Na
2
B
4
O
7
.5H
2
O
- Borax decahydrate Na
2
B
4
O
7
.10H
2
O
Sodium borate hoc sodium tetraborate
- Fatal dose : 0.1 to 0.5g/kg
-Slow excretion rate through the kidneys
-Toxic to all cells
-Kidney toxicity
-Liver fatty degeneration thoi ha cht bo gan
-Cerebral edema ph no
-Gastroenteritis vim d dy
CAC CHAT HOAT ONG BE MAT
ON NH NHU TNG, BOT
Surface-active
agent
I. Nguon goc t nhien
- cac ion : protein, phospholipid (lecithin), acid mat
- hp chat trung tnh : glycolipid, saponin
II. Tong hp
- cac ion : stearyl-2-lactylate, datem, citrem
- trung tnh : mono-, diacylglycerol va cac acetic, lactic
cua chung
acid ester, saccharose fatty acid ester,
sorbitan fatty acid ester, polyoxyethylene sorbitan
fatty acid ester
Utilization in production of Effect
Margarine Stabilization of a w/o emulsion
Mayonnaise Stabilization of an o/w emulsion
Ice cream
Stabilization of an o/w emulsion, achievement of a "dry"
consistency
Sausages Prevention og fat separation
Bread and other baked
products
Improvement of crumb structure, baked product volume,
inhibition of starch retrogradation (bread staling)
Chocolate Improvement of rheological properties, inhibition of "fat
blooming"
Instant powders Solubilization
Spice extracts Solubilization
fype lnner phce OUler phce
LmU||cn l|U|c l|U|c
lccm GcecU l|U|c
/ercc| l|U|c cr c||c GcecU
SUpen|cn Sc||c l|U|c
ClC
l
ll
lll
f
c
f
Sc|Uc|||ly cf cn emU||f|er |n wcler. l : c|Ul|cn, ll : crylc|, lll : m|ce||e, f
c
:
cr|l|cc| m|ce||e lemperclUre
C
- sc cang be mat giam theo nong o emulsifier, en mot gii han : critical micelle
concentration (CMC)
- > CMC emulsifier lien ket vi nhau hat micelle
- CMC la tnh chat ac trng cua emulsifier, CMC giam khi thanh phan k nc cua
phan t tang
- CMC chu anh hng cua T
o
C, pH, nong o chat ien ly
- nhiet o o nong o emulsifier at en CMC goi la T
c
(crtical micelle temperature,
Krafft point).
-tr so HLB (hydrophilic-lipophilic balance)
SV : saponification number
AV : acid value of the separated acid
- HLB rat can cho viec ap dung trong cong nghiep tng tac gia
emulsifier va cac thanh phan cua thc con thieu viec s dung con da
tren kinh nghiem
|
|
.
|

\
|
=
/V
SV
T HlB
Compound HLB value
Oleic acid
Sorbitol tristearate
Stearyl monoglyceride
Sorbitol monostearate
Sorbitol monolaurate
Gelatin
Polyoxyethylene sorbitol tristearate
Methylcellulose
Polyoxyethylene sorbitol monostearate
Polyoxyethylene sorbitol monooleate
Sodium oleate
Potassium oleate
1.0
2.1
3.4
4.7
8.6
9.8
10.5
10.5
14.9
15.0
18.0
20.0
HlBrcnge /pp||ccl|cn
3
7
8T8
T5T8
w]c emU||f|er
HUmeclcnl
c]w emU||f|er
fUc|c|ly lcc|||zcl|cn
CHT TO NH
- MONO-, DIGLYCERIDE va DAN XUAT
lhUcng c ccng hcn hcp cc U| lr|nh cn xUcl xcy rc nh|eU phcn Ung eler hcc
Ncme
lcnc, D|g|ycer|ce eler|f|ec w|lh
LUnUmcer
/cel|c cc|c (ccel||clec mcnc, cnc
c|g|ycer|ce)
/celem L472c
lccl|c cc|c lcclem L472c
C|lr|c cc|c C|lrem /472c
lcncccely| cnc c|ccely|lcrlcr|c
cc|c
Dclem L472e
CH
2
O CO R
HO CH
HO C OOH
CH
2
O CO
CH
2
CH
2
COOH
Khong giong nh acetem va lactem,
trong thanh phan cua citrem va
datem co cha goc acid. Ex. citrem :
- SUGAR ESTERS
lrcneler|f|ccl|cn g|Uc fclly cc|c melhy| eler vc Ucrce hccc
|cclce mcnc, c|, lr|eler
khcng mU|, khcng v| , HlB : 7T3
O
HO
H
OH
OH
H
H
H
O
CH
3
(CH
2
)
T
COOCH
2
O
HOCH
2
CH
2
OH
H
H
H
OH
HO
Monostearate sucroester
Ccmme
rc|c|
frccl|cn

lcnc
()
D|
()
fr|
()
felrc
()
Penlc
()
>Penlc
()
HlB
lT 7T.5 24.5 5. T5
lT4 .5 3. 8.5 2. T3
lTT 5. 3. T2. 2. TT
l 4. 3. T3. 2. .5
l7 4T.5 42. T4. 2. 8
l5 33. 4. T. 2.
l2 TT. 2T. T5. T5. T5. 23. 2
lT T. 7. T5. 2T. 2T. 35. T
- SORBITAN FATTY ACID ESTERS
crc|lc| ccU nc| cx|ce g|Uc C
T
C
4
hccc C
3
C

crc|lcn eler hcc

SP/N
SP/N + elhy|ene cx|ce pc|ycxyelhy|ene crc|lcn eler : fWLLN
Hcp chcl fen lhUcng mc|
Scrc|lcn mcnclecrcle Scrc|lcn , SP/N
Scrc|lcn mcncc|ecle SP/N 8
pc|ycxyelhy|ene cUc crc|lcn
mcnclecrcle
Pc|ycrccle , fWLLN
pc|ycxyelhy|ene cUc crc|lcn
mcncc|ecle
fWLLN 8
H(OCH
2
CH
2
)
w
O
O
O(CH
2
CH
2
O)
x
H
O(CH
2
CH
2
O)
y
H
O(CH
2
CH
2
O)
z
OCR
TWEEN
CAC LIEN KET KIM LOAI
TANG CNG BAO QUAN
- tac dung on nh mau, mui, cau truc cua rau qua ong hop
- tac dung ngan nga oxyd hoa lipid, acid ascorbic va cac vit.
Tan trong dau
- phoi hp vi cac antioxidant e cai thien chat lng tinh dau
chiet xuat
- ap dung trong cac san pham t sa e chong s ngng tu
sa
- trong che bien ng : tao ieu kien ket tinh cho sucrose
- cac hp chat t nhien : carboxylic acid (oxalic, succinic),
hydroxy acid (lactic, malic, tartaric, citric), polyphosphoric acid
(ATP, pyrophosphate), amino acid, peptide, protein,
porphyrin.
Chelating
agents