Phn 1: TNG QUAN V PH GIA S DNG TRONG CNG NGHIP SN XUT CC SN PHM T BT Ph gia khng phi l mi, chng

c b sung vo thc phm k t thi tin s, ch yu l gip bo qun thc phm. Mui, gim v ng l nhng phng php bo qun truyn thng. Trong nh bp ngy nay, chng ta s dng hng liu, mu thc phm, bt n, v.v nhng him khi nhn ra rng y l nhng ph gia thc phm. Ph gia cng xut hin trong thc phm t nhin, v d nh. axit citric trong tri cy. Bnh m, lng thc ch yu ca mt s quc gia, lun lun c quan tm v qun l rt cht ch theo quy nh ca php lut. Cc quy nh Bnh m v bt m (1998) chi phi vic s dng cc cht ph gia cng nh yu cu b sung cc cht dinh dng nht nh. Quy nh ghi nhn thc phm yu cu rng tt c cc cht ph gia (tr hng liu) phi c lit k trong danh sch thnh phn. Giy gi bnh m mang theo mt danh sch y cc thnh phn, bao gm c ph gia. Ph gia trong bt hay cn gi l nhng cht ci thin hoc lm tng cht lng cc sn phm lm t bt l cht kt hp v bt ci thin chc nng nng. C phm vi ng dng rng c s dng trong cc sn phm bnh. Chng thuc ba loi chnh l: cc cht iu chnh axit, cc cht chng oxy ha, cc enzyme v cht ty trng bt. Phn 2: MT S CHT PH GIA S DNG TRONG CNG NGHIP SN XUT CC SN PHM T BT 2.1.Alpha-amylase Phn loi: Enzyme. Hm lng kim loi nng ti a l: 40 ppm Hm lng arsen ti a l: 3 ppm Chc nng trong thc phm: Alpha-amylase hot ng nh mt cht ci thin bnh m: n lm tng khi lng bnh v lm tng cht lng nng ca khi bt trong l, v ci thin kt cu rut bnh m. N cng gip tng cng s thot kh ca khi bt dng lm bnh

m. Cng ngh s dng trong thc phm: Mc b sung ti u ca alpha-amylase trong bt lm bnh m l khong 80 n v Farrand. N hot ng nhit ln ti 55 - 65C. Trn 65C, n b v hiu ho nhanh chng. Tn gi khc: Hemicellulase Vn an ton thc phm: Khng c vn g i vi an ton trong thc phm, nhng c bo co xut hin cc phn ng d ng thng xuyn trong cng nhn lm bnh. Php lut: Hoa K: c php s dng trong bt. Canada: cho php trong cc thc phm khc nhau, bao gm bt m, bnh m v cc sn phm bnh khng tiu chun khc. Anh: c php cho s dng thc phm ni chung, bao gm c bnh m v bt m. Chu u: cho php trong hu ht cc loi bnh m. Australia v cc nc bn b Thi Bnh Dng: c php s dng trong bnh m. Ti liu tham kho: [1]Pritchard, P. E, 1992, Studies on the bread-improving mechanism of fungal alphaamylase, J. Biol. Educ, Page 1218. [2]Johnson, J. A, Miller, B. S, 1949, Studies on the role of alpha-amylase and proteinase in breadmaking, Cereal Chem, Page 371383. [3]Chamberlain. N, Collins, T. H, McDermott. E. E, 1981, Alpha-amylase and bread properties, J. Fd. Technol, Page 127152. [4]Miller B. S, Johnson, J. A, Palmer, D. L, 1953, A comparison of cereal, fungal and bacterial alpha-amylases as supplements for breadmaking, Chicago, Fd. Technol, Page 3842. 2.2.Chlorine dioxide Phn loi: Bt ph gia. Thc phm s dng: Bt lm bnh m. Cng thc: ClO2

Khi lng phn t: 67,46 c tnh v hnh dng: kh vng hoc l vng. Nhit si: 11oC Nhit tan chy: -59oC T trng: 1,64 g/l tan (kt hp vi nhit /pH): Trong nc: 20C l 0,30% Chc nng trong thc phm: Cht ci thin bt, tc nhn ty trng bt. Cht thay th: ascorbic acid; cysteine hydrochloride (cht ci thin bt). Benzoyl peroxide (tc nhn ty trng bt). Cng ngh s dng trong thc phm: X l bt vi Chlorine dioxide thng c thc hin ti nh my. Chlorine dioxide, trong cc dng kh dyox (ti a 4% clo dioxide). Bt x l vi clo dioxide c bit thch hp cho qu trnh ln men s lng ln bt lm bnh m (theo cch truyn thng). Vn an ton thc phm: Chlorine dioxide gy t bin, cc nghin cu v c tnh v nh hng ca n trn bt ang c xem xt. Php lut: Hoa K: cho php trong x l bt. Canada: cho php trong x l bt. Vng quc Anh v Chu u: vng quc Anh v Ireland: cho php trong x l bt nhng khng c php trong cc nc EU khc. Australia v cc nc bn b Thi Bnh Dng: cho php trong x l bt. Ti liu tham kho: [1]Daniels, D. G. H, Whitehead, J. K, 1957, Laboratory preparation of chlorine dioxide, Chem. Ind, Page 23 36. [2]Moore. T, Sharman. I. M, Ward. R. J, 1957, The destruction of vitamin E in flour by chlorine dioxide, J. Sci. Food. Agric, Page 97104. [3]Parker. H. K, Fortmann. K. L, 1949, Methods for the laboratory-scale production of chlorine dioxide and the treatment of flour, Cereal Chem., Page 479490.

2.3.Chlorine Phn loi: Bt ph gia. Thc phm s dng: bt lm bnh. Cng thc: Cl2 Khi lng phn t: 70,91 c tnh v hnh dng: cht lng mu vng sng khi c nn di p lc. Nhit si: -34,05oC Nhit tan chy: -101C T trng: 1,41 g/l tinh khit: >99,5% Hm lng trong nc ti a: 0.01% Hm lng kim loi nng ti a: 30 ppm. Hm lng Asen ti a: 3 ppm Hm lng tro ti a: 0.02% tan (kt hp vi nhit /pH): Trong nc: 25C l 0,14% Chc nng trong thc phm: c s dng vi t l cao x l cc loi bt lm bnh ngt v bnh tri cy, n thay i cc c tnh ca tinh bt, do ngn cn "gy " ca bnh. N cng hot ng nh mt tc nhn ty trng bt. Cng ngh s dng trong thc phm: Bt x l bng Chlorine thng c thc hin ti nh my s dng clo lng. Mc ti u ca s clo ha thng 1500-2000mg/kg. Vn an ton thc phm: Cho php s dng nh mt tc nhn x l bt (JECFA 1985). Php lut: Hoa K: cho php trong x l bt. Canada: cho php trong x l bt. Vng quc Anh v Chu u: vng quc Anh v Ireland: cho php trong bt lm bnh (tr bt nguyn ht) nhng khng c php hu ht cc nc Chu u khc. Australia v cc nc bn b Thi Bnh Dng: cho php trong x l bt . Ti liu tham kho:

[1]Telloke. G. W, 1985, Chlorination of cake flour and its effects on starch gelatinization, Starke, Page 1722. [2]Wei. C. I, Ghanberi. H. A, Wheeler. W. B, Kirk. J. R, 1984, Fate of chlorine during flour chlorination, J. Fd. Sci, Page 11361138 and 1153. [3]Guy. R. C. E, Pithawala. H. R, 1981, Rheological studies of high-ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatment, J. Fd. Technol, Page 153166. [4]Johnson. A. C, Hoseney. R. C, Ghiasi. K, 1980, Chlorine treatment of cake flours, V: oxidation of starch, Cereal Chem, Page 9496. 2.4.Glucono-delta-lactone Phn loi: Bt ph gia; Cht bo qun. Thc phm s dng: cc sn phm bnh, sn phm sa: sa chua, kem chua, pho mt, Salad trn, sn phm tht, cc loi thc phm mui chua. Tn gi khc: Delta lactone ca D-gluconic acid; D-2,3,4,5,6-pentahydroxycaproic acid; D-Glucono-1,5-lactone; E575 Cng thc: CH2(OH)CHCH(OH)CH(OH)CH(OH)CO O Khi lng phn t: 178,14 c tn h v hnh dng: tinh th dng bt mn hoc th mu trng. tinh khit: >99,0% Hm lng kim loi nng ti a: 10 ppm Hm lng Asen ti a: 2 ppm Hm lng tro ti a: 0,05% tan (kt hp vi nhit /pH): Trong nc: 25C l 59% Trong dung dch ethanol: 100% l 1% Chc nng trong thc phm: Gii phng ra axit trong dung dch nc. Hot ng nh l mt acid, mt cht iu chnh axit v nh l mt cht lm n bt. Hu v khng mong mun do cc cht lm n bt gy ra. Cht thay th: Tartrate kali, canxi tetrahydrogen diorthophosphate; disodium dihydrogen

diphosphate; natri nhm phosphate. Cng ngh s dng trong thc phm: c s dng nh mt cht iu chnh axit cho cc sn phm bnh ngt, 1 phn glucono-delta-lacton s trung ha 0,472 phn sodium bicarbonate. N sinh ra kh carbon dioxide mt cch t t nhit phng, phn ln sodium bicarbonate cn d khng phn ng cho n khi n giai on nng. N to ra mt mu rut bnh sng hn v kt cu tt hn trong nhiu sn phm nng. Vn an ton thc phm: Khng c mi lo ngi v an ton thc phm. Php lut: Hoa K: c php trong thc phm ni chung. Canada: cho php trong thc phm khng tiu chun ha. Vng quc Anh v Chu u: c php trong thc phm ni chung. Australia v cc nc bn b Thi Bnh Dng: c php trong thc phm ni chung. Ti liu tham kho: [1]Bush. P. B, Clarke. I. R., Kort. M. J, Smith. M. F, 1988, Functionality of Ingredients in the Baking Industry, Durban, Natal Technikon Printers, Page 56 67. [2]Bayoumi. S, Madkor. S, 1988, The use of glucono-delta-lactone (GDL) in the manufacture of yogurt, Egyptian J. Dairy Science, Page 233238. [3]Fox. P. F, 1988, Direct acidification of dairy products, Dairy Science Abstracts, Page 727732. [4]LaBell. F. M, 1981, Pickled foods with less vinegar offer new flavour possibilities, Food Development, Page 2224. 2.5.Disodium dihydrogen diphosphate Phn loi: Bt ph gia; Cht bo qun. Thc phm s dng: cc sn phm bnh nng, sn phm tht, ch bin pho mt v cc sn phm ca khoai ty. Tn gi khc: Sodium acid pyrophosphate; Disodium pyrophosphate; E450 Cng thc: Na2H2P2O7 Khi lng phn t: 221,94

c tnh v hnh dng: Bt hoc ht mu trng. Nhit tan chy: phn hy 220C T trng: 1,85 g/l tinh khit: >95,0% Hm lng trong nc ti a: 0,5% Hm lng kim loi nng ti a: 20 ppm Hm lng ti a Asen ti a: 3 ppm tan (kt hp vi nhit /pH): Trong nc: 20C l 13% 50C l 35% Chc nng trong thc phm: L cc axit lm n bt mt cch t t nhng tc phn ng c th thay i c. c s dng trong xc xch v tht hp nh mt cht n nh nh tng, ci thin hng v v kt cu. N c s dng nh l mt cht nh ho trong ch bin pho mt. N hot ng nh mt cht m trong cc cht lm trng c ph. N cn bo v chng li s i mu ca sn phm khoai ty. Cht thay th: Monocalcium orthophosphate; Sodium nhm phosphate; Glucono-delta-lactone. Cng ngh s dng trong thc phm: Sodium acid pyrophosphate l mt axit cho vo lm n bt, n c s dng vi s lng khc nhau, tc phn ng vi sodium bicarbonate cng khc nhau. Phn ng chm ph hp cho cc sn phm i hi phi c mt chu k sn xut di hay qu trnh lu tr lu, chng hn nh bt nho ng lnh. Vn an ton thc phm: c cho php trong tiu th hng ngy ti a l 70 mg/kg trng lng c th l pht pho, t tt c cc ngun, bao gm c nhng ngun hin din t nhin trong thc phm v nhng ngun c ngun gc t cc cht ph gia. Php lut: Hoa K: c php trong thc phm ni chung dng bt t lm n v bt khng tiu chun ha. Canada: c php trong sn xut bnh p dng GMP. Vng quc Anh v Chu u: cho php ln mc ti a quy nh trong mt phm vi rng ca cc loi thc phm, bao gm sn phm bnh m, cc sn phm sa v sn

phm tht. Australia v cc nc bn b Thi Bnh Dng: c php cc mc quy nh trong mt lot cc loi thc phm. Ti liu tham kho: [1]Bush. P. B, Clarke. I. R., Kort. M. J, M. F. Smith, 1988, Functionality of Ingredients in the Baking Industry, Durban, Natal Technikon Printers, Page 99 117. [2]Conn. J. F, 1981, Chemical leavening systems in flour products, Cereal Foods World, Page 119123. [3]LaBaw. G. D, 1982, Chemical leavening agents and their use in bakery products, Bakers Digest, Page 1618 and 2021. [4]Stauffer. C. E, 1994, Cookie Chemistry and Technology, Kansas, American Institute of Baking, Page 41 59. 2.6.Monopotassium tartrate Phn loi: Bt ph gia. Thc phm s dng: sn phm bnh nng; Bt n. Tn gi khc: Potassium acid tartrate; E336; Potassium hydrogen tartrate; Cream ca tartar Cng thc: KOOCCH(OH)CH(OH)COOH Khi lng phn t: 188,18 c tnh v hnh dng: tinh th hoc ht bt mu trng. T trng: 1,984 g/l tinh khit: 99,5% Hm lng trong nc ti a: 0,5% Hm lng kim loi nng ti a: 10 ppm Hm lng Asen ti a: 3 ppm tan (kt hp vi nhit /pH): Trong nc: 20C l 0,61% 100C l 6,25% Trong dung dch ethanol: 100% l 0,01% Chc nng trong thc phm: L mt cht lm n bt nhanh chng, vi 70% lng kh CO2 to ra trong hai pht u tin ca pha trn. N cng c s dng nh mt b iu chnh axit.

Cht thay th: Calcium tetrahydrogen diorthophosphate; disodium dihydrogen diphosphate; glucono-delta-lactone; sodium aluminium phosphate. Cng ngh s dng trong thc phm: L mt axit hot ng nh mt cht lm n bt cc k nhanh cho hu ht cc mc ch khc nhau. Vn an ton thc phm: Khng c mi lo ngi v an ton thc phm. Php lut: Hoa K: c php trong thc phm ni chung. Canada: cho php trong bt lm bnh, ru mt ong v thc phm khng tiu chun ha". Vng quc Anh v Chu u: c php trong thc phm ni chung v trong cc sn phm hu c. Australia v cc nc bn b Thi Bnh Dng: c php trong thc phm ni chung. Ti liu tham kho: [1]Conn. J. F, 1981, Chemical leavening systems in flour products, Cereal Foods World, Page 119123. [2]LaBaw. G. D, 1982, Chemical leavening agents and their use in bakery products, Bakers Digest, 1618 and 2021. 2.7.Hemixenlulaza Phn loi: Bt ph gia; Enzyme. Thc phm s dng: bt lm bnh m. Tn gi khc: Pentosanase. Hm lng kim loi nng ti a: 40 ppm Hm lng Asen ti a: 3 ppm Chc nng trong thc phm: Hemixenlulaza c s dng trong khi nng bnh m, lm tng khi lng bnh, ci thin cu trc rut bnh, mu sc v v lm mm rut bnh. N cng lm tng lng tinh bt trong sn xut tinh bt t bt m.

Cng ngh s dng trong thc phm: Hemixenlulaza hot ng nhit ln n 55 65C, trn 65C, n l bt hot nhanh chng. Mc liu lng khuyn co trong nng bnh m l 10 30 g/100kg bt. pH: 4 6,5 Cht thay th: Alpha amylase Vn trong an ton thc phm: khng c mi lo ngi v an ton thc phm. Php lut: Hoa K: c php s dng trong thc phm ni chung. Canada: cho php trong chng ct ru, ch bin c ph c c v sn xut gim. Vng quc Anh v Chu u: Anh: c php s dng trong thc phm ni chung v bt lm bnh m. EU: c php s dng trong thc phm ni chung trong hu ht cc quc gia; c bit c php trong bt lm bnh m mt s nc trong c Php v H Lan. Australia v cc nc bn b Thi Bnh Dng: c php s dng trong bnh m. Ti liu tham kho: [1]Hammond. J, 1994, Breadmaking with hemicellulase: overcoming the legal hurdles, Food Technology International Europe, Page 1923. [2]Weegels. P. L, Marseille. J. P, Hamer. R. J, 1992, Enzymes as a processing aid in the separation of wheat flour into starch and gluten, Starch/Starke, Page 4448. [3]Ter Haseborg. E, Himmelstein. A, 1988, Quality problems with high-fibre breads solved by use of hemicellulase enzymes, Cereal Foods World, Page 419 and 421 422. 2.8.Calcium tetrahydrogen diorthophosphate Phn loi: Bt ph gia. Thc phm s dng: sn phm bnh nng; Bt n; Bt nho bo qun lnh; ung dng bt; Tri cy; Bnh pudding; Sa chua. Tn gi khc: Acid canxi phosphate; Monocalcium phosphate; Monocalcium orthophosphate; E341; Calcium phosphate, monobasic. Cng thc: Ca(H2PO4)2 Khi lng phn t: 234,05

c tnh v hnh dng: tinh th, ht hoc bt mu trng. Tng t nh monohydrat. Nhit si: 203oC Nhit tan chy: phn hy ti 200C T trng: 2,22 g/l tinh khit: 16,8 18,3% ca Ca (khan) 15,9 17,7% ca Ca (monohydrat) Hm lng trong nc ti a: 1.0% Hm lng kim loi nng ti a: 30 ppm Hm lng Asen ti a: 3 ppm tan (kt hp vi nhit /pH): Trong nc: 20C l 1,8% Chc nng trong thc phm: L cht lm n bt rt nhanh, l thnh phn ca bt n, hot ng nh mt axit v iu chnh axit, b sung tng cng trong ch n ung. c s dng nh mt cht m v cht iu chnh axit trong nc gii kht dng bt. Cht thay th: Sodium acid pyrophosphate; monopotassium tartrate; glucono-delta-lactone; sodium aluminium phosphate. Cng ngh s dng trong thc phm: L mt cht lm n bt rt nhanh. Ch vi mt cht Calcium tetrahydrogen diorthophosphate, n phn ng vi bicarbonate natri rt nhanh, gii phng ra 60-70% lng kh CO2 trong mt, hai pht trn bt. Phn ng ny c hon thnh trong qu trnh nng. N c s dng nng thp kt hp vi mt axit tc dng chm nh sodium acid pyrophosphate trong bt n. Nu ngng cung cp phosphate monocalcium s lm cho phn ng chm li. c s dng mc 0,03% trong pho mt h tr qu trnh axit ha ca sa v gim thi gian x l. i khi thm vo bnh n lin, bnh khng nng v hn hp bnh pho mt tng cng gel. C th c s dng trong tri cy ng hp tng cng. Vn trong an ton thc phm: c cho php ti a hng ngy l 70mg/kg trng lng, pht pht t tt c cc ngun, bao gm c nhng ngun hin din t nhin trong thc phm v c ngun gc

t cc cht ph gia. Php lut: Hoa K: c php trong thc phm ni chung v bt t lm n. Canada: c php trong ru bia GMP, bt n, bia, ru mch nha, ru bia en v trong cc loi thc phm khng tiu chun ha". Vng quc Anh v Chu u: c php mc ti a quy nh ti mt lot cc loi thc phm c bit, bao gm c sn phm t sa, cc sn phm tht v cc sn phm bnh m. Australia v cc nc bn b Thi Bnh Dng: cho php ln mc quy nh ti a trong mt lot cc loi thc phm. Ti liu tham kho: [1]Bush. P. B, Clarke. I. R, Kort. M. J, M. F. Smith, 1988, Functionality of Ingredients in the Baking Industry, Durban, Natal Technikon Printers, Page 99 117. [2]Conn. J. F, 1981, Chemical leavening systems in flour products, Cereal Foods World, Page 119123. [3]LaBaw. G. D, 1982, Chemical leavening agents and their use in bakery products, Bakers Digest, Page 1618 and 2021. [4]Stauffer. C. E, 1994, Cookie Chemistry and Technology, Kansas, American Institute of Baking, Page 88 98. 2.9.L-Cysteine hydrochloride Phn loi: Bt ph gia. Thc phm s dng: Bnh m; Bnh quy. Tn gi khc: L-Cysteine monohydrochloride/ L-2-Amino-3-mercaptopropanoic acid hydrochloride. Cng thc: C3H7NO2S.HCl.H2O Khi lng phn t: 175,63 c tnh v hnh dng: Dng bt tinh th trng hoc khng mu. Nhit tan chy: phn hy 175C tinh khit: >98,5% Hm lng trong nc ti a: 12,0%

Hm lng kim loi nng ti a: 20 ppm Hm lng Asen ppm ti a: 3 ppm Hm lng tro ti a: 0.1% tan (kt hp vi nhit /pH): Trong nc: 20C l 100% Trong dung dch ethanol: 5% l ha tan hon ton. Chc nng trong thc phm: Cht ci thin bt ph hp kch hot bt nho trong qu trnh nng bnh m. X l bt trong bnh bch quy: s dng lm gim tnh n hi v to nn s ng nht trong khi bt. Cht thay th: Sulphur dioxide, sodium metabisulphite Cng ngh s dng trong thc phm: L-Cysteine hydrochloride khong 35 mg/kg kt hp vi mt tc nhn x l bt, chng hn nh acid ascorbic th ph hp s dng trong qu trnh kch hot bt nho trong qu trnh nng bnh m, qu trnh trn vi nng lng thp c s dng vi dng bnh nng c kch thch nh. L-cysteine hydrochloride c s dng ln n 300 mg/kg trong bt lm bnh quy t ngt, chng hn nh Osborne, Marie, bnh quy Rich Tea. N hot ng ci thin cu trc. Phc hi tnh cht n hi trong bt nho, dn n kt qu ng u hn. Vn an ton thc phm: khng c mi lo ngi trong an ton thc phm. Php lut: Hoa K: c xp nh l mt ph gia trong ch n ung v dinh dng c bit. Vng quc Anh v Chu u: Anh: cho php ln n 75 mg/kg trong tt c cc bt v bnh m, ngoi tr bt nguyn ht; Cho php ln n 300 mg/kg trong bt lm bnh quy. B: c php ln n 50 mg/kg trong bt. an Mch: c php ln n 25 mg/kg trong bnh m. c: c php ln n 30 mg/kg trng lng bt v trong bnh m. H Lan: c php ln n 75 mg/kg trng lng bt v trong bnh m. Canada: cho php ln n 90 ppm trong bt, bnh m v bt m nguyn ht v cc loi thc phm "khng tiu chun ha p dng GMP. Australia v cc nc bn b Thi Bnh Dng: c php ln n 75 mg/kg trng lng bt lm bnh m.

Ti liu tham kho: [1]Ranum. P, 1992, Flour treatment and additives, AIB Research Department Technical Bulletin, Page 89 112. [2]Henika. R. G, Zenner. S. F, 1960, Bakers Digest, Page 36 and 37 and 40. [3]Geittner. J, 1978, L-Cysteine for rationalising biscuit and puff pastry production, J. Getreide Mehl u. Brot, Page 124126. [4]Grandvoinnet. P, Berger. M, 1979, Ascorbic acid and cysteine in bakery products, Industries Alimentaires et Agricoles, Page 941947. 2.10.Natri hydro cacbonat Phn loi: Bt ph gia. Thc phm s dng: sn phm bnh nng; Bt n. Tn gi khc: Sodium bicarbonate; Bicarbonate soda; Baking Soda; E500. Cng thc: NaHCO3 Khi lng phn t: 84,01 c tnh v hnh dng: bt tinh th mu trng. Nhit tan chy: phn hy 50C T trng: 2,22 g/ml tinh khit: > 99% Hm lng trong nc ti a: 0,25% Hm lng kim loi nng ti a: 5 ppm Hm lng Asen ti a: 2 ppm tan (kt hp vi nhit /pH): Trong nc: 20C l 9,5% Chc nng trong thc phm: Cht lm n bt, cht to mi trng kim. Trong phn ng vi acid, sodium bicarbonate gii phng kh CO2. CO2 lm cho khi bt n ra hoc lm cho bt nho trong qu trnh trn v nng bnh, do to cho sn phm c mt th tch ln hn v mt kt cu nh hn. Cht thay th: Amoni hydro cacbonat (bnh quy); kali hydrogen carbonate (bnh quy). Cng ngh s dng trong thc phm:

H thng lm n bt ha hc t yu cu i hi mt s cn bng gia natri bicarbonate men v cc tc nhn axit. S lng tng phn ca mt s tc nhn axit thng thng tng ng vi 1 phn ca sodium bicarbonate nh sau: Monopotassium tartrate: 2,24 Sapp tinh khit (natri axit pyrophosphate): 1,32 Sapp thng phm: 1,39 ACP tinh khit (axit calcium phosphate): 1,045 ACP thng phm: 1,25 Glucono-delta-lactone: 2,12 Khi cc tc nhn axit thng phm khc nhau v tc phn ng, chng cn c chn la theo ng dng c th. Cht h tr: Cht iu chnh axit, chng hn nh tartrate kali, canxi diorthophosphate tetrahydrogen (ACP), disodium dihydrogen diphosphate (Sapp), glucono-deltalactone. Vn an ton thc phm: Khng c mi lo ngi trong an ton thc phm. Php lut: Hoa K: c php s dng thc phm ni chung v bt t lm n. Vng quc Anh v Chu u: c php s dng thc phm ni chung. Canada: c php s dng thc phm ni chung. Australia v cc nc bn b Thi Bnh Dng: c php s dng thc phm ni chung. Ti liu tham kho: [1]Lajoie. M. S, Thomas. M. C, 1991, Versatility of bicarbonate leavening bases, Cereal Foods World, Page 420423. [2]Bush. P. B, Clarke. I. R., Kort. M. J, M. F. Smith, Functionality of Ingredients in the Baking Industry, Durban, Natal Technikon Printers. [3]Conn. J. F, 1981, Chemical leavening systems in flour products, Cereal Foods World, Page 119123. [4]Janovsky. C, 1993, Encapsulated Ingredients for the Baking Industry, Cereal Foods World, Page 8587.

[5]Lajoie. M. S, Thomas. M. C, 1994, Sodium bicarbonate particle size and neutralisation in sponge-dough systems, Cereal Foods World, Page 684687. 2.11.Sodium alumininium phosphate, c tnh axit Phn loi: Bt ph gia. Thc phm s dng: sn phm bnh nng; Bt n. Tn gi khc: E541 Cng thc: Na3Al2H15(PO4)8 hoc NaAl3H14(PO4)8.4H2O Khi lng phn t: 897,82 hoc 949,88 c tnh v hnh dng: Bt mu trng. tinh khit: >95,0% Hm lng kim loi nng ti a: 40 ppm Hm lng Asen ppm ti a: 3 ppm tan (kt hp vi nhit /pH): Trong nc: 20C Khng ha tan ha tan trong HCl long Chc nng trong thc phm: hot ng nh mt axit lm n bt mt cch t t. Cht thay th: Monocalcium orthophosphate; sodium acid pyrophosphate; gluconodelta-lactone. Cng ngh s dng trong thc phm: Hot ng nh mt cch lm n bt khi sn phm c nng ln. c bit thch hp cho bt lm bnh ngt. Chng cng c s dng trong bt lm lnh v ng lnh hoc cc sn phm bt nho v trong mt s bt lm bnh khc. Pha trn SALP vi phosphate monocalcium khan hoc vi monohydrat phosphate monocalcium ph hp cho nhiu kt qu, bao gm c bt t lm n, bnh ngt c kt cu p hn. SALP c gi tr trung ho l 100, v khng lm pht sinh cc v ng, c bit l pyrophosphates. Vn an ton thc phm: c chp nhn s dng hng tun l 7mg/kg trng lng, th hin nh nhm, t tt c cc ngun, bao gm cc ngun t nhin v s dng ph gia. Php lut: Hoa K: cho php s dng nh mt tc nhn lm n bt. Canada: cho php trong thc phm khng tiu chun ha" p dng GMP.

Vng quc Anh v Chu u: c php s dng trong bnh nng v cc sn phm bnh xp ln ti 1 g/kg. Australia v cc nc bn b Thi Bnh Dng: cho php trong sn phm bnh, khng bao gm bnh m, v bt n. Ti liu tham kho: [1]Bush. P. B, Clarke. I. R., Kort. M. J, M. F. Smith, Functionality of Ingredients in the Baking Industry, Durban, Natal Technikon Printers, Page 99 117. [2]Conn. J. F, 1981, Chemical leavening systems in flour products, Cereal Foods World, Page 119123. [3]LaBaw. G. D, 1982, Chemical leavening agents and their use in bakery products, Bakers Digest, Page 1618 and 2021. [4]Stauffer. C. E, 1994, Cookie Chemistry and Technology, Kansas, American Institute of Baking, Page 88 98. Phn 3 KT LUN Nu khng c cht ph gia, th s khng th nui ni dn s hin nay. V s lm gim ng k v s lng v s a dng ca cc loi thc phm c sn v lm gia tng ng k cc v ng c thc phm v cc bnh do thc phm gy ra. Xay bt m khng cn x l thm th s khng lm cho bnh sau khi ch bin tt c. Cc ph gia trong bt c s dng lm bt c mn hn v tng chc nng ca bt. iu ny lm cho bt ng u hn, lm tng cht lng v c th ch bin bt di cc iu kin khc nhau. Ngi tiu dng ngy nay mun thc phm ca h t ph gia hn. Cc ngnh cng nghip lm bnh phn ng bng cch pht trin k thut nng bnh lm gim cc cht ph gia mc ti thiu. Trc khi ph gia c th c s dng cho sn xut thc phm, cc loi ph gia phi vt qua cc th tc ph duyt cht ch cp quc gia, Chu u v quc t. Chng phi c chng minh l cn thit v an ton, bi v chng tri qua s kim tra nghim ngt nh vy nn ngi tiu dng do c th tin rng cc cht ph gia c ph duyt l an ton v c s dng mt cch hu ch.