PH GIA TRONG CH BI N TH C PH M

Ts L NGUY N BNH Ths PHAN TH ANH O

TI LI U THAM KH O
1.

2.

3.

4.

5.

Larry Branen, Michael Davidson, Seppo Salminen, John Thorngate III. FOOD ADDITIVES. Marcel Dekker. 2002. Jim Smith, Lily Hong-Shum. FOOD ADDITIVE DATA HANDBOOK. Blackwell Science. 2003. Roger Wood, Lucy Foster, Andrew Damant, Pauline Key. ANALYTICAL METHODS FOR FOOD ADDITIVES. Woodhead Publishing Ltd. 2004. Jan Pokorny, Nedyalka Yanishlieva, Michae Gordon. ANTIOXIDANTS IN FOOD PRACTICAL APPLICATION. Woodhead Publishing Ltd. 2001. Stig Friberg, Kare Larsson, Johan Sjoblom. FOOD EMULSIONS. Marcel Dekker. 2004.
2

N I DUNG MN H C
I. II. III. IV. V. VI.

M U PG DNG TRONG BQTP PG LM THAY I C U TRC TP PG H TR KTCB PG LM THAY I TNH CH T C M QUAN C A TP ENZYME TP
3

NH NGH A PH GIA
FAO: PG l ch t khng dinh d ng c thm vo cc s n ph m v i cc nh khc nhau. Thng th ng, cc ch t ny c hm l ng th p dng c i thi n tnh ch t c m quan, c u trc, mi v , c ng nh BQSP. WHO: PG l m t ch t khc h n l TP hi n di n trong TP l k t qu c a m t s m t: SXCB, bao gi, t n tr Cc ch t ny khng bao g m cc ch t b n b nhi m vo TP.
4

VI N THNG TIN TH


VI N Y H C TW:

PGTP l m t ch t c hay khng c gi tr dinh d ng, khng c tiu th thng th ng nh m t TP v khng c s d ng nh m t thnh ph n c a TP PGTP l m t ch t ch b sung vo TP gi i quy t m c ch cng ngh trong SX, CB, bao gi, b o qu n v n chuy n TP, nh m c i thi n k t c u ho c c tnh k thu t c a TP .
5

T M QUAN TR NG C A PG
1.

Gp ph n i u ho ngu n nguyn li u cho cc nh my s n xu t th c ph m T o c nhi u s n ph m ph h p v i s thch v kh u v c a ng i tiu dng Gi c ch t l ng ton v n c a th c ph m cho t i khi s d ng

2.

3.

T M QUAN TR NG C A PG
4. 5.

Ko di th i gian s d ng c a th c ph m T o s d dng trong s n xu t, ch bi n th c ph m v lm t ng gi tr th ng ph m trn th tr ng Lm gi m ph li u trong cc cng o n sx

6.

NH NG NGUY H I C A PGTP


Gy ng php

c c p tnh: N u dng qu li u cho

Gy ng c m n tnh: d dng li u l ng nh , th ng xuyn, lin t c, m t ch t ph gia th c ph m tch lu trong c th , gy t n th ng lu di Nguy c gy hnh thnh kh i u, ung th t bi n gen, qui thai, nh t l cc ch t ph gia t ng h p Nguy c nh h ng ch t l ng th c ph m: ph hu cc ch t dinh d ng, vitamin....
8

QUI
I.

NH V S

D NG PGTP

Ch c php s n xu t, nh p kh u, kinh doanh t i th tr ng Vi t Nam cc PGTP trong DANH M C v ph i c ch ng nh n ph h p tiu chu n CLVSATTP b i c quan c th m quy n Vi c s d ng PGTP trong danh m c SXCB, x l, b o qu n, bao gi; v v n chuy n th c ph m ph i th c hi n theo Qui nh v ch t l ng VSATTP c a B Y T

II.

III.

Vi c s d ng PGTP trong danh m c ph i b o:



ng i t ng th c ph m v li u l v t qu gi i h n an ton cho php

ng khng

p ng yu c u k thu t, v sinh an ton qui nh cho m i ch t ph gia Khng lm bi n i b n ch t, thu c tnh t nhin c a th c ph m Cc PGTP trong Danh m c l u thng trn th tr ng ph i c nhn v i y cc n i dung theo qui inh
10

IV.

V.

Yu c u i v i c s SX, CBTP: tr d ng m t PGTP c n ch xem xt:



c khi s

Ch t PG c ph m m c s

c s d ng v i lo i th c nh s n xu t hay khng ?

Gi i h n s d ng cho php c a ch t PG v i lo i th c ph m no l bao nhiu? (mg/kg ho c mg/ lt) PG c ph i dng cho th c ph m hay khng? C m b o cc qui nh v ch t l ng VSAT bao gi, ghi nhn theo qui nh hi n hnh hay khng?
11

SX & TIU TH PG TRN TH GI I

Enzymes, 2.70% Cc ch t khc, 38.30% Acid, 21.50%

Ch t ng t nhn t o, 1.70% Ch t t o h ng, 5.30% Ch t c i thi n mi, 6.50% Ch t ch ng oxy ho, 1.10% Vitamins, 1.20% Ch t ho t ng b m t, 16.60% Ch t b o qu n, 4.50% Ch t mu, 0.60%

12

Ch ng 2 PG dng trong b o qu n th c ph m
1. 2. 3.

Cc ch t ch ng vi sinh v t Cc ch t ch ng s oxy ho ch t bo Cc ch t ch ng s ho nu

13

1. Cc ch t ch ng vi sinh v t
Ph ho t
Nitrite Sulfite Formic acid Propionic acid Sorbic acid Benzoic acid p-Hydroxybenzoic acid esters Biphenyl
khng tc d ng

ng c a m t s ch t b o qu n trn vi sinh v t
Vi khu n ++ ++ + + ++ ++ ++

Ch t ch ng vi sinh v t

N m men N m m c

++ ++ ++ +++ +++ +++ ++

+ ++ ++ +++ +++ +++ ++

14

+ tc d ng y u ++ tc d ng trung bnh +++ tc d ng m nh

Acid benzoic & Natri benzoate



Acid benzoic (C6H5COOH) c d ng tinh th hnh kim khng mu, d tan trong r u v te, t tan trong n c Acid benzoic l ch t st trng m nh i v i n m men v n m m c v c tc d ng y u h n i v i vi khu n Tc d ng b o qu n ch x y ra mi tr ng acid pH 2.5-3.5 (n ng gy tc d ng l 0.05%)
15

Acid benzoic v Natri benzoate



Natri benzoate (C6H5COONa) d tan trong n c Acid benzoic v mu i Na benzoate c cng nh n l GRAS (generally recognized as safe). N ng s d ng t i a l 0.1-0.12%; th ng dng 0.05-0.075% i v i n c qu chua v 0.075-0.1% i v i n c qu t chua C nh c i m l c mi kim lo i d b pht hi n, lm gi m gi tr c m quan c a s n ph m
16

Acid sorbic & Kali sorbate



 

Acid sorbic hay acid 2,4-hexadienic (C5H7COOH) l ch t k t tinh c v chua nh v mi nh , kh tan trong n c l nh (0.16%), d tan trong n c nng ( 100oC tan 3.9%) Kali sorbate (C5H7COOK) l ch t b t tr ng k t tinh, d tan trong n c Acid sorbic v Kali sorbate c tc d ng st trng m nh i v i n m men v n m m c, tc d ng r t y u i v i cc lo i vi khu n khc nhau

17

Acid sorbic v Kali sorbate



Cc ch t ny khng c i v i c th ng i, c cng nh n l GRAS, khi cho vo s n ph m th c ph m khng gy ra mi v l hay lm m t mi t nhin c a th c ph m. y l m t u i m n i b c c a acid sorbic v Kali sorbate c ng d ng trong ch bi n rau qu , r u vang, h p s a v s a chua, cc s n ph m c, xc xch, bnh m Acid sorbic khng c tc d ng i v i vi khu n lactic, acetic
18

Acid sorbic v Kali sorbate

Li u l ng s d ng: Cc lo i s n ph m rau qu c acid (k t h p v i x l nhi t nh ) v cc lo i bnh: 0.05-0.1% C ngm d m, pat c: a.sorbic 0.2% + K.sorbate 0.27% Th c n ch bi n t cua, tm (khng thanh trng): a.sorbic 0.25% + K.sorbate 0.33% M t qu : phun ln b m t s n ph m dung d ch K.sorbate 7%, ch ng m c c 4 thng Th t g t i nhng vo dung d ch acid sorbic 7.5% (71oC) c th gi c 18 ngy

19

Acid acetic


Acid acetic v cc mu i c s d ng ch y u t o v chua v ch ng vi sinh v t, ch y u ch ng n m men v vi khu n (ngo i tr cc vi khu n ln men acid acetic, acid latic, v acid butyric) Ho t tnh c a acid acetic thay i tu thu c vo s n ph m th c ph m, mi tr ng, v vi sinh v t c n ch ng M , acid acetic c cng nh n l GRAS
20

Li u l t i a

ng acid acetic s d ng

Bnh n ng (0.25%), Ph mai (0.8%), S n ph m s a (0.8%), D u m (0.5%), S t (3%), Th t (0.6%), Cc s n ph m khc (0.15%)

Li u l t i a

ng Natri acetate s d ng

Ng c c i m tm (0.007%), K o c ng (0.15%), K o m m (0.2%), M t tri cy (0.8%), D u m (0.1%), Bnh snack, Sp, S t ng t (0.05%),
21

Li u l ng Calcium acetate s d ng t i a
Bnh snack (0.06%), Ph mai (0.02%), Gelatin (0.02%), S t ng t (0.15

Li u l t i a

ng Natri diacetate s d ng

Bnh n ng (0.4%), Ph mai v S t (0.25%), Th t (0.1%), K o (0.1%), Sp h n h p (0.05%)

22

Acid propionic


S d ng acid propionic v cc mu i propionate ch y u ch ng n m m c; m t vi n m men v vi khu n c ng b c ch b i acid propionic M , acid propionic v cc mu i Ca, Na propionate c cng nh n l GRAS, cs d ng khng gi i h n, tr m t s tr ng h p: c dng t i a 0.32% trong b t m sx bnh m, 0.38% trong cc s n ph m la m nguyn h t, 0.3% trong cc s n ph m ph mai
23

Nitrite


Nitrite l ch t k t tinh tr ng n vng nh t, tan t t trong n c v amoniac l ng, tan t trong r u v cc dung mi khc Nitrite c dng trong s n xu t cc s n ph m th t ln men chua qua nhi u th k . N c tc d ng pht tri n mu s c, t o mi, c i thi n c u trc, ch ng vi sinh v t

24

Ester c a p-hydroxybenzoic acid



Th ng c g i l cc paraben, chng khc nhau g c alkyl (methyl, ethyl, propyl, butyl, v heptyl), l cc ch t khng mu, khng mi (tr methyl paraben), khng v , khng ht m, v khng bay h i, tc d ng t t c 2 mi tr ng acid v ki m tan c a paraben trong ethanol t ng d n t methyl n heptyl ester, tan c a paraben trong n c th ng c l i
25

Ester c a p-hydroxybenzoic acid

Methyl Paraben

Ethyl Paraben

Propyl Paraben

Butyl Paraben

26

Ester c a p-hydroxybenzoic acid



Ho t tnh ch ng vi sinh v t c a p-hydroxybenzoic acid ester t l thu n v i chi u di c a m ch alkyl Tc d ng hi u qu i v i n m m c v n m men h n l vi khu n; i v i vi khu n th tc d ng t t i v i vi khu n gam d ng h n l vi khu n gam m Ngoi tc d ng c ch s pht tri n c a vi sinh v t, cc paraben cn c tc d ng ng n ng a s sinh c t b i C. botulinum (propyl ho c methyl 100 Qg/mL), s ti t protease b i Aeromonas hydrophila (propyl 200 Qg/mL)
27

Ester c a p-hydroxybenzoic acid



Methyl v propyl paraben (3:1) n ng 0.030.06% c th c dng gia t ng th i gian b o qu n cc lo i bnh tri cy, bnh n ng (khng ln men), kem, bnh kem, m t Methyl v propyl paraben (2:1) n ng 0.030.05% c th c dng trong n c ng t N ng ph i h p c a cc ester m c 0.030.06% c th dng cho cc s n ph m c xng khi, h i s n n u ng N ng ph i h p c a cc ester m c 0.050.1% c dng cho cc d ch mi trch ly
28

Ester c a p-hydroxybenzoic acid



H n h p 0.05% c a methyl v propyl paraben (2:1) c dng b o qu n salad tri cy, n c qu , s t, th t nh i (M ) Methyl paraben n ng 0.05-0.1% ho c h n h p methyl v propyl paraben c dng cho th c ph m o gelatin v th c ph m n u ng Methyl v propyl paraben (2:1) c th c dng nh ch t b o qu n trong cc lo i m t tri cy (0.07%), d u tr n salad (0.1-0.13%), v r u vang (0.1%)
29

C ch tc d ng c a ch t ch ng vi sinh v t
   

 

nh h nh h nh h nh h bo nh h nh h d ng

ng ln ADN ng ln s t ng h p protein ng ln ho t ng c a enzyme ng ln tnh th m th u c a mng t ng ln vch t bo ng ln c ch trao

i cc ch t dinh
30

Tnh ch t ho h c v l h c c a cc ch t ch ng vi sinh v t
   

Tnh ch t ho tan i m nng ch y, i m si Kh n ng ion ho cc ch t Ph n ng c a cc ch t ph gia ph n th c ph m

i v i thnh

31

T ng tc c a thnh ph n th c ph m v ch t ch ng vi sinh v t
   

pH c a s n ph m c th nh h ng n s ion ho cc ch t ch ng vi sinh v t M t s ch t ch ng vi sinh v t c th b oxy ho, thu phn, t o lin k t Ch t bo c kh n ng tc ng n cc vi sinh v t, ng n c n ho t ng c a cc ph gia Cc h p ch t khc (ngoi thnh ph n chnh c a th c ph m) c ng c th nh h ng n ho t tnh c a ch t ch ng vi sinh v t
32

M c nhi m vi sinh v t v vi c s d ng ph gia



Th c ph m b nhi m vsv v i m t s cng cao th n ng ph gia s d ng ph i cng cao Nguyn t c l a ch n ph gia l ch ng lo i vi sinh v t c n ch ng

33

Ph ng php b o qu n v vi c s d ng ph gia
Cc v n


c n quan tm

   

Trong qu trnh b o qu n, cc vi sinh v t c t o l p bo t khng? C x l nhi t khng? N c ho t ng m c no? Lo i bao gi, ki u bao gi s d ng? C rt oxy? C hay khng c cc ch t kh b o qu n?
34

S oxy ho ch t bo
H O H H H H C O C(CH2)6 C C C O H H C O C R O -H+ H C O C R H (CH2)7CH3
N i i v carbonl v tr b oxy ho c a phn t ch t bo Kh i u, nguyn t hydro b t ra t carbon- c a g c acid bo. Qu trnh ny c xc tc b i nhi t, nh sng, v kim lo i D ng khng b n c a glyceride, ph n ng mnh li t v i oxy D ng r t km b n, s n sng phn h y thnh cc h p ch t h u c m ch ng n S n ph m cu i c a s oxy ho ch t bo, ch u trch nhi m v s i ho d u m th c ph m
35

G c bo t do

+ Oxy
G c Peroxide t do v Hydroperoxide Aldehyde, Ketone, Alcohol, Acid

C ch ho t ng c a ch t ch ng oxy ho ch t bo
       

AH + RO* ROH + A* AH + ROO* m ROOH + A* RH + A* AH + R* AH + ROO* m [ROO*AH] ph c ch t [ROO*AH] S n ph m khng g c t do A* + A* AA A* + R* RA A* + ROO* ROOA
36

2. Cc ch t ch ng s oxy ho ch t bo (antioxidants)
S d ng ch t ch ng oxy ho d u m
Canada
BHA (butylated hydroxyanisole) BHT (butylated hydroxytoluene) Tocopherols (Vitamin E) Propyl gallate Stearate ascorbyl Palmitate ascorbyl Gum Guar Leucithin Acid ascorbic, A. citric, A. tartic Citrate Leucithin Citrate monoglyceride Citrate monoisopropyl

m ts n
EC

Hoa K
BHA BHT Tocopherols TBHQ (tert-butyl hydroquinone) Dilauryl thiodipropionate Gum Guar Leucithin THBP (trihydroxybutyro-phenone) Acid thiodipropionic 4-Hydroxymethyl-2,6-ditert-butyl phenol

BHA BHT Tocopherols Propyl gallate Dodecyl gallate Octyl gallate Acid ascorbic Ascorbate Calcium Ascorbate Sodium Palmitate ascorbyl

37

BHA (Butylated hydroxyanisole)



BHA l m t h n h p g m: 3-tert-butyl-4-hydroxyanisole 2-tert-butyl-4-hydroxyanisole Cn c tn l BOA BHA l h p ch t phenol c c u t o d ng r n nh sp ( i m nng ch y th p) mu tr ng ho c h i ng, cng th c phn t l C11H16O2
38

BHA (Butylated hydroxyanisole)



BHA tan t t trong ch t bo v cc dung mi h u c v khng tan trong n c, c h ng phenol c tr ng, l h p ch t d bay h i v c th ch ng c t BHA b m t ho t tnh trong d u nhi t cao, t ng tc v i kim lo i ki m cho mu h ng

39

BHT (Butylated hydroxytoluene)



BHT l m t ch t r n mu tr ng, c tc d ng t ng t nh BHA BHT c cng th c phn t C15H24O, tan t t trong ch t bo, khng tan trong n c, d b c h i v c th ch ng c t M c d b n nhi t, BHT c tc d ng km h n BHA
40

TBHQ (tert-Butylhydroquinone)


TBHQ l m t ch t k t tinh tr ng, c mi c tr ng, tan trong c n v te, khng tan trong n c, cng th c phn t C10H14O2

41

TBHQ


TBHQ l ch t ch ng oxy ho r t t t cho d u m , c kh n ng lm gi m s t n th t ch t dinh d ng, duy tr t t ch t l ng v ph m ch t ban u c a d u m trong qu trnh v n chuy n xa c s d ng r t r ng ri trong ch bi n th c ph m C kh n ng b o v cc s n ph m chin, gip c i thi n th i gian b o qu n
42

Propyl gallate
Tn ho h c: Propyl gallate, propyl ester of gallic acid, n-propyl ester of 3,4,5-trihydroxybenzoic acid, propyl 3,4,5-trihydroxybenzoate L ch t r n khng mi, k t tinh tr ng ho c tr ng kem Tan t trong n c; tan t t trong ethanol, ether v propane-1,2-diol

43

nh gi tc d ng c a cc ch t ch ng s oxy ho


Active oxygen method, AOM (Ph ng php oxy ho t ng): p d ng cho ch t bo l ng Khng kh c s c vo m u phn tch thc y qu trnh oxy ho v rt ng n th i gian phn tch. L ng peroxide trong m u s c nh l ng nh k nh m xc nh th i i m m u t t i i m h h ng (rancidity point): 20 meq kg-1 (d u m ng v t) ho c 70 meq kg-1 (d u m th c v t).
44

nh gi tc d ng c a cc ch t ch ng s oxy ho


Oven storage tests (Schaal oven test): Nhi t s thc y qu trnh oxy ho. Cc ki m nghi m th c ch t l cc th nghi m b o qu n nhi t cao t ng t c qu trnh. Nhi t lm vi c l 62,8 oC (145 oF). Cc ch tiu mi v v l ng peroxide s c dng xc nh m c h h ng c a ch t bo trong m u.
45

nh gi tc d ng c a cc ch t ch ng s oxy ho


i v i d u, m th c v t: TBHQ>propyl galate>BHT>BHA i v i d u, m ng v t: TBHQ>propyl galate>BHA>BHT>tocopherols

46

0,02% TBH 0,02% PG 0,02% BH 0,02% BH Control 0 10 Hour to r Figur 1.1 20 30 40 50 60

a peroxide value of 70 meq/kg t ilit f il

47

Control 0,01% TBH 0,02% TBH 0,01% BHA 0,02% BHA 0,01% BHT 0,02% BHT 0,01% PG 0,02% PG

10

20

30

40

Hours to reach a peroxide value of 70 meq/kg Figure 1.2 AOM stabilit of cottonseed oil

48

Control

200 ppm Propyl Gallate + 100 ppm Citric Acid 200 ppm TBH + 100 ppm Citric Acid

10

20

30

40

50

Hours to reach a peroxide value of 70 meq/kg

Figure 1.3 AOM stabilit of cottonseed oil

49

Control

200 ppm Propyl Gallate + 100 ppm Citric Acid 200 ppm TBH + 100 ppm Citric Acid

10

20

30

40

50

60

Days at 62,8oC until development of rancidity

Figure 1.4 Oven storage stability of cottonseed oil

50

Control 0,01% TBH 0,02% TBH

10

20

30

40

Hours to reach a peroxide value of 70 meq/kg

Figure 1.5 AOM stability of sunflower seed oil

51

Control 0,01% TBH 0,02% TBH

20

40

60

80

100

120

140

Days at 62,8oC to develop a peroxide value of 70 meq/kg Figure 1.6 Oven storage life of sunflower seed oil

52

Control

0,02% TBH

0,02% TBH + 100 ppm Citric Acid

>100 days
80 100

20

40

60

Days at 21,1oC until development of rancidity

Figure 1.11 Shelf storage life of olive oil

53

Control

100 ppm BHA + 100 ppm BHT

200 ppm TBH + 100 ppm Citric Acid

10

20

30

40

50

60

70

80

Hours to develop a peroxide value of 70 meq/kg Figure 1.16 AOM stability of peanut oil

54

0,02% TBH 0,02% PG 0,02% BHA 0,02% BHT 0,02% Tocopherol Control

25

50

75

100

125

150

Hours to reach a peroxide value of 20 meq/kg Figure 1.18 AOM stability of lard (pork fat)

55

200 ppm BHA + 200 ppm Citric Acid 150 ppm BHA + 50 ppm TBH + 30 ppm Citric Acid 200 ppm TBH + 100 ppm Citric Acid

20

40

60

80

100

120

140

160

Hours to reach a peroxide value of 20 meq/kg

Figure 1.19 AOM stability of tallow (beef)

56

nh h ng c a cc s n ph m t s oxy ho ch t bo n th c ph m
    

Lm gi Bi n Lm m Thay Sinh

m gi tr dinh d ng i mi t nhin t mu, thay i mu s c i c u trc ct

57

Cc ch t h tr s ch ng oxy ho ch t bo
c thm vo ch t bo t ng hi u qu ch ng s oxy ho ch t bo, bao g m:
 

Acid citric v cc ester monoglyceride citrate Acid ascorbic v Palmitate ascorbyl

58

Ch c n ng c a cc ch t h tr
   

T o mi tr ng acid n nh ch ng s oxy ho ch t bo Lo i b ho t tnh c a cc ion kim lo i (b ng cch t o ph c v ho t) Lo i b oxy (oxy ho acid ascorbic) Ph c h i cc ch t ch ng s oxy ho SH + A AH + S

Ch t h tr : ng n ch n nguyn nhn gy ra ph n ng Ch t ch ng oxy ho: ng n ch n cc ph n ng lan truy n

59

3. Cc ch t ch ng s ho nu
C ch c a ph n ng ho nu Ph Ph Ph S n ng do enzyme n ng Maillard n ng caramel ho oxy ho A.ascorbic Yu c u oxy + + Yu c u acid amin kh i ng ph n ng + pH t i thch

Acid nh Ki m Ki m, acid Acid nh

60

Ph n ng ho nu do enzyme
Enzyme Polyphenol Oxydase (PPO) (rau, tri) Oxy Ion kim lo i

H p ch t polyphenol (rau, tri) S n ph m c mu nu

61

C ch t

62

63

Cc y u t nh hu ng n ho t tnh c a enzyme PPO

00 % 80

00 80 o t tnh %
30 40 50 60 h t 70
o

o t tnh cn

60 40 0 0 80 C 0 00

60 40 0 0 3 4 5 6 7 8 0

nh h ng c a nh t b n c a enzyme PPO

nh h ng c a n ho t tnh c a enzyme PPO

64

Cc bi n php ki m sot ph n ng ho nu do enzyme



S d ng nhi t v ho t enzyme PPO: gia nhi t, ch n nguyn li u tr c khi ch bi n S d ng cc acid h th p pH c a mi tr ng, lm gi m t c ph n ng ho nu: acid citric, ascorbic, malic, phosphoric S d ng kh SO2 ho c cc h p ch t sinh SO2 ng n c n ph n ng ho nu: SO2, Na sulfite, Na metabisulfite S d ng mu i NaCl: n ng thch h p mu i c tc d ng km hm ho t tnh c a enzyme PPO
65

Cc bi h ki m s t h ho u do e zyme
0. ba ce at 420 m 0. 0.3 0.2
10 m O2 0 1 m m O2 O2

Abs

0.1 0 0 1 2 Th i ia ht) 3 4

hh h

c a th i ia x l s bi e zyme v i s c m t c a cc h

i mu do ch t si h O2
66

Cc bi n php ki m sot ph n ng ho nu khng do enzyme

Ph n ng Maillard
Sucrose, Aldehyde, Ketone
ph n ng CarbonylAmin

Amin, Acid amin, Protein

Cc ch t mu (melanoidin)
67

Cc i u ki n cho ph n Maillard
   

ng

pH v cc ch t m: ph n ng x y ra m nh mi tr ng ki m v c nhi u ion Nhi t : t c ph n ng t ng theo chi u t ng nhi t , theo ph ng trnh Arrhenius m: ph n ng x y ra m nh trong mi tr ng l ng ( m cao) ng: ng kh cung c p nhm carbonyl (- C -) ph n ng v i -amin O
68

Cc bi n php ki m sot ph n ng ho nu khng do enzyme

Ph n ng Caramel ho

ng

160-180oC Acid, ki m

Caramel

Mu nu, v

ng, mi x u
69

Cc bi n php ki m sot ph n ng ho nu khng do enzyme

       

Ki m sot nhi t Ki m sot m Ki m sot pH Lo i b oxy ra kh i bao gi S d ng enzyme chuy n ho glucose S d ng SO2 v cc mu i sinh SO2 S d ng cc thiol S d ng mu i calcium t o ph c v i acid amin
70

Ch ng 3 Ph gia lm thay i c u trc th c ph m

   

Cc ch Cc ch Cc ch Cc ch

t i u ch nh m s n ph m t lm trong t t o keo t ho t ng b m t

71

1. Cc ch t i u ch nh s n ph m

1.1 Ho ch t ht m theo tnh ch t v t l Nguyn t c: ch ht n c, khng gy ra ph n ng ho h c Cc ch t d ng tinh th khan n c Na2SO4 + 10H2O Na2SO4.10H2O CuSO4 + 5H2O CuSO4.5H2O CaCl2 + 6H2O CaCl2.6H2O
72

1. Cc ch t i u ch nh s n ph m
1.1 Ho ch t ht v t l

m theo tnh ch t

Cc ch t c c u trc x p Silicagel (H2SiO2.nH2O)X, Alumogel (Al2O3) Cc ch t l ng H2SO4, H3PO4, Glycerin

73

1. Cc ch t i u ch nh s n ph m
1.2 Ho ch t ht ho h c

m theo tnh ch t

Nguyn t c: l ch t ht m t o m t ch t hon ton m i, sau khi dng khng th ph c h i tr l i CaO + H2O Ca(OH)2 + Q (kCal)

74

1. Cc ch t i u ch nh s n ph m

1.3 Ho ch t gi m - Cc mu i phosphat, dng trong ch bi n th y s n - Enzyme protease th y phn protein thnh cc acid amin - Glycerin, dng cho cc s n ph m s i s y kh - H n h p Glycerin-Gelatin-N c, ph trn b m t th t
75

2. Cc ch t lm trong
2.1 Ho ch t tch cc ch t tan d ng ion Nguyn t c: Cho cc ion ny tc d ng v i ph gia t o k t t a, sau dng cc bi n php c h c lm trong Ca2+ + CO2 CaCO3 Ca2+ + H3PO4 Ca3(PO4)2 Fe2+ + Na2S Na+ + FeS
76

2. Cc ch t lm trong
2.2 Ho ch t tch cc ch t keo T o tr ng thi tch t b ng cch: - Thay i pH mi tr ng, a cc ch t keo v i m ng i n - Ph v l p v solvat b ng cc ch t i n ly - Dng nhi t lm bi n tnh ch t keo

77

2. Cc ch t lm trong
2.2 Ho ch t tch cc ch t keo T o k t t a th 2 li ko cc ch t keo: c ma trong Cc ph ng php lm s ch n cng ngh s n xu t ng

- PP carbonate ho t o k t t a CaCO3 - PP phosphate ho t o k t t a Ca3(PO4)2 - PP sulphate ho t o k t t a CaSO4

78

2. Cc ch t lm trong
2.2 Ho ch t tch cc ch t keo T o k t t a th 2 li ko cc ch t keo: S d ng cc h p ch t cao phn t t ok t t a: Chitosan, Pectin, Gelatin, Agar S d ng cc enzyme thu phn cc h p ch t m ch di thnh h p ch t m ch ng n:

Enzyme -amylase, pectin methylesterase, polygalacturonase, protease

79

3. Cc ch t t o keo
3.1 Cc tnh ch t c th c c a ch t keo (Glicksman, 1969) a. Kh n ng lin k t v i n c b. Tnh ch t l u bi n c. Kh n ng t o mng ho c t o gel d. Kh n ng lin k t v i cc ch t mi e. T o p su t th m th u f. Ht n c g. T o cc ph n ng ho h c h. T ng ng t v v
80

3. Cc ch t t o keo
3.2 M c ch s d ng cc ch t t o keo a. Ch t lm c s n ph m: n c qu , sir, yaourt, b. Ch t nh ho: kem, cc lo i b , s t, chocolate c. Ch t n nh nh t ng: d. Ch t t o b t: kem nh r ng, d u g i u e. Ch t lm m m s n ph m f. Ch t n nh mi, v g. Ch t c i thi n tnh ch y
81

3. Cc ch t t o keo
3.4
C u trc D ch y Dnh n

c tnh c a m t s
u n ngh ch nhi t Khng C

ch t t o keo
T ge t c th Khng i n tch ng m C

Ch t ke HM ectin LM ectin Carragenan Agar Alginate CMC Guar LBG Xanthan Gellan Gelatin Ara ic Casenate Protein u nnh

X X X X X

X X X

X X X X X X X X

X X X X X

X X X X X X X X X X X X X X

X X X X X

X X X

X X X X X X X X

X X X
82

3.5 Acid Alginic & Alginate Acid alginic l m t polysaccharide thin nhin i n c v c tnh keo, c tinh ch t cc lo i rong nu khc nhau (Phaeophyceae) y l m t copolymer m ch th ng ch a ch y u cc lin k t F -1,4-D-acid mannuronic v E 1,4-L-acid glucuronic, cng th c (C6H8O6)n T n t i d i d ng s i, h t, hay b t mu tr ng n vng nu n v c u t o: 176 (l thuy t), 200 (th c t ) Kh i l ng phn t : 10.000 600.000
83

3.5 Acid Alginic & Alginate

Dng lm ch t n gel, ch t nh ho

nh, ch t t o ng, ch t t o

Khng tan trong n c v cc dung mi h u c , tan ch m trong cc dung d ch Carbonate Natri, Hydroxide Natri, TriNatri Phosphate
84

Alginate Calcium
 

(C6H7Ca1/2O6)n Khng tan trong n c v ether; tan nh trong ethanol; tan ch m trong nh ng dung d ch natri polyphosphate, natri carbonate, v cc ch t k t h p v i ion calcium

85

3 S t o gel Calcium Alginate

Ca2+

86

Alginate Calcium

87

Alginate Calcium

88

Alginate Natri (C6H NaO6)n

  

Tan ch m trong n c, t o thnh dung d ch nh t; khng tan ethanol, ether v chloroform n v c u t o: 198.11 (l thuy t), 222 (th c t ) Kh i l ng phn t : 32.000 250.000

89

S n xu t cc s n ph m c: dy th p - Kch th c nh - Mng bao bn ngoi K t h p Na Alginate - Pectin S n xu t cc s n ph m d ng gel nh m t tri cy (to, cam, )

90

Qui trnh s n xu t alginate Rong m Nghi n R an Trch ly Lm s ch c L c D ch l c X l Na2CO3 Alginate Natri

K t t a v i CaCl2 S y kh Alginate Calci X l acid Nghi n Alginate Natri kh

91

3. Cc ch t t o keo
3.6 Agar Agar l m t polysaccharide c trch ly t rong bi n, g m: 3 Agarose: khng ch a g c sulfate, c kh n ng t o gel r t l n 3 Agarose pectin: c ch a g c sulfate, t o gel r t c ng so v i agarose

92

3. Cc ch t t o keo
3.6 Agar S t o gel c a agar 3 Kh n ng t o gel n gi n, khng c n dng n cc ch t tr ng khc 3 Qu trnh t o gel l thu n ngh ch 3 Agar c th t o gel n ng r t th p 3 Agar nng ch y 80oC, ng c e 40oC 3 Gel agar khng mu, khng v , khng nh h ng n v t nhin c a s n ph m
93

3. Cc ch t t o keo
3.6 Agar Qui trnh s n xu t agar Rong cu Lm s ch c h c R an Trch ly Lm s ch c L c D ch l c T o gel C t gel L nh ng
94

Tan gi S y kh Agar

3. Cc ch t t o keo
3.7 Cellulose v cc d n xu t CMC (Carboxy Methyl Cellulose) Cellulose
NaOH ClCH2-COONa

CMC + H2O + NaCl

95

3. Cc ch t t o keo
3.7 Cellulose v cc d n xu t
CH2OH

Cellulose
CH2OCH2COONa

CH2OH

CMC

CH2OCH2COONa
96

3. Cc ch t t o keo
3.7 Cellulose v cc d n xu t CMC (Carboxy Methyl Cellulose) Ch s Ds (Degree of substitution: m c thay th nhm ch c) 3 Thng th ng, Ds: 0 3 (max) 3 CMC d ng th ng ph m c Ds: 0.4 - 1.4 3 CMC dng cho th c ph m c Ds:0.65-0.95 3 CMC c Ds<0.4 khng ho tan trong n c

97

3. Cc ch t t o keo
3.7 Cellulose v cc d n xu t Tnh ch t c a CMC 3 C th s d ng CMC d ng nng v l nh 3 CMC l cc polymer anion m ch th ng, cho ch t l ng phi Newton (dung d ch gi ) 3 pH 5-9 dung d ch t thay i tnh ch t, nh ng pH <3 nh t gia t ng ho c k t t a Do , khng s d ng CMC cho s n ph m c pH <3
98

3. Cc ch t t o keo
3.7 Cellulose v cc d n xu t S d ng CMC v cc d n xu t 3 Gp ph n c i t o tnh ch t s n ph m (lm ch m qu trnh k t tinh lm m n tinh th , c i thi n bng, ng n c n kem ch y, n nh pha r n, ng n c n s phn ly tinh d u-n c, gi m, ch ng dnh, ) 3 Pht tri n s n ph m m i D a vo kh n ng gi n c, t o c, n nh, tr phn tn Li u l ng s d ng thng th ng 0.1-0.5%

99

3. Cc ch t t o keo
3.8 Gelatin nh ngh a: gelatin l cc polypeptid cao phn t d n xu t t collagen, l thnh ph n protein chnh trong cc t bo lin k t c a nhi u lo i ng v t, bao g m x ng, da,
Th y phn v i acid, ki m, enzyme

Collagen

Gelatin

100

3. Cc ch t t o keo
3.8 Gelatin C ch t o gel 3 Gelatin tr ng n khi cho vo n c l nh, l ng n c h p thu kho ng 5-10 l n th tch c a chnh n 3 Tan ch y khi gia nhi t, ng c (t o gel) khi lm l nh. S chuy n i SOL-GEL c tnh thu n ngh ch 3 Nhi t nng ch y 27-34oC 3 C kh n ng t o gel m khng c n ph i h p v i ch t no khc

101

3. Cc ch t t o keo
3.8 Gelatin S d ng Gelatin trong th c ph m 3 Gelly, Jam, k o m m, k o d o 3 Cc s n ph m s a 3 Cc s n ph m th t 3 Sauce (s t) 3 Lm trong r u 3

102

3. Cc ch t t o keo
3.8 Gelatin S d ng Gelatin theo ch c n ng 3 T o ng: Gelly, Jam 3 n nh: Kem 3 Nh ho: T o kh 3 Lm c: Sp, h p 3 K t dnh: k o, s n ph m th t 3 Lin k t: Th t 3 Lm trong: R u
103

3. Cc ch t t o keo
3.9 Arabic  L lo i nh a trch t cy Acacia. L cc polysaccharide ch a cc h p ch t Ca, Mg, P tr ng l ng phn t 580.000, th y phn cho ra galactose, arabinose, rhamnose, v acid glucoronic.  C tnh nh t v tnh l u bi n.  R t n nh trong mi tr ng acid, cs d ng r t t t trong n nh ch t mi c a n c qu .
104

3. Cc ch t t o keo
3.10 Pectin

105

3. Cc ch t t o keo
3.10 Pectin  Pectin th ng ph m l m t h n h p g m cc h p ch t polysaccharide cao phn t , trong polygalacturonic acid chi m kho ng 70-75%  Kh i l ng phn t 20.000-200.000  Tu theo m c methyl ho, chia lm 2 lo i: Pectin th ng: lm t ng nh t; t o ng pH 3.1-3.4 v n ng ng ph i > 60% Pectin methyl ho th p: c th t o ng trong mi tr ng khng ng, dng lm mng bao
106

Pectate Calcium

107

4. Cc ch t ho t

ng b m t

Khi qut Ch t ho t ng b m t c th c phn lo i theo nhi u cch khc nhau: - D a trn i n tch: anion, cation, trung tnh, l ng c c - D a trn cn b ng thn D u-N c (HLB) - D a trn s ho tan - D a trn nhm ch c n ng: no, khng no, acid, alcohol,
108

Cc ki u nh ho khc nhau

109

4. Cc ch t ho t
Kch th
Kch th c pha khng lin t c (Qm)

ng b m t
S n nh

c pha khng lin t c v tr ng thi c a dung d ch

Nhn b ng m t th ng

< 0.05 0.05 0.1 0.1 1.0 1.0 10.0 > 10.0

Th u sng Th u sng Tr ng xanh c nh s a L ng

R t n n n Km n

nh

nh t t nh nh

Phn ly nhanh
110

4. Cc ch t ho t

ng b m t

Lin h HLB v kh n ng phn tn v ho tan c a cc ch t ho t ng b m t

Tr ng thi cc ch t ho t ng b m t trong n c

HLB 1-4 3-6 6-8 8-10 10-13 > 13

111

Khng phn tn trong n Phn tn km

Phn tn nh s a sau khi nh khu y m nh Phn tn v n Th u sng Ho tan t t (trong) nh d ng nh s a

4. Cc ch t ho t
Ch c n ng c a ch t ho t HLB 4-6 8-18 13-15 15-18 Nh t

ng b m t
ng b m t d a trn HLB Ch c n ng ng N c/D u t c

Ch t lm th m Nh t ng D u/N

Ch t t y r a Ch t tr ho tan
112

Ch t nh ho dng trong kem

113

Ch t nh ho dng trong kem

114

Ch t nh ho dng ch ng dnh

115

Ch ng 4 Ph gia h tr k thu t ch bi n
1. 2. 3. 4. 5. 6. . 8.

Cc ch t c i thi n tnh ch t b t v t o n Cc ch t t o c Cc ch t ch ng ng bnh Cc ch t bi tr n, d g Cc ch t t o mng Cc ch t h tr qu trnh t o hnh Cc h p ch t phosphate Ho ch t lm v sinh

116

1. Cc ch t c i thi n tnh ch t b t v t o n
1.1 Cc ch t c i thi n tnh ch t b t nho
S thnh l p m ng gluten Hnh thnh kh CO2 Gi kh CO2
117

C u trc b c 1 c a protein

118

C u trc c a gluten trong kh i b t nho

Gluten l nh ng chu i protein xo n c hay cu n trn nh lin k t S-S
Th i gian nh i C ng nh i Ch t l ng bnh

y nhanh qu trnh nho tr n k t h p v i s d ng ph gia

119

Cc ch t oxy ho/ch t kh


 

Cc ch t oxy ho c cho l gy c ch enzyme th y phn protein, gp ph n b o v gluten [O] + S-H S-S: t o kh i b t r n ch c Cc ch t kh c tc d ng ng c l i cc ch t oxy ho: ph v c u n i S-S, lm m m kh i b t

120

1. Cc ch t c i thi n tnh ch t b t v t o n
Cc ch t oxy ho dng trong s n xu t bnh
Ph gia Ph n ng Th i i m ph n ng Ph i tr n Ph i tr n Ch bi n Ph i tr n Ph i tr n Th i gian Lc n ng Lc n ng i u ki n ph n ng Gi i h n FDA (ppm)

Peroxide Calci Iodate Kali Iodate Calci Azodicarbonamid (ADA) Acid ascorbic Nhng acid ascorbic Bromate Kali Bromate Calci

m 75 m 75 m 75 m 45 Ti p xc m b t Ti p xc m 75 b t 75 Cc ch t oxy ho lm choAcid, nhi t t r n ch c kh i b 121 Acid, nhi t Nhanh Nhanh Trung bnh Nhanh Nhanh, v a Trung bnh Ch m Ch m

1. Cc ch t c i thi n tnh ch t b t v t o n
Cc ch t kh
Ph gia

dng trong s n xu t bnh

Th i i m ph n ng Ph Ph Ph Ph Ph i tr i tr i tr i tr i tr n n n n n i u ki n ph n ng m m m m - Kn m - Mu i t Gi i h n FDA (ppm) -

Ph n ng

L-Cystein hydrochloride Na Metabisulfite Acid sorbic Nhng acid ascorbic Protease n m m c

Nhanh Nhanh Nhanh Nhanh Ch m

Cc ch t kh c dng k t h p v i cc ch t ch ng oxy ho, t o s m m d o cho kh i b t nho

122

M ts
Ngu n B p Khoai ty Khoai lang Khoai m La m G o

c tnh c a h t tinh b t
ng knh ( K) (Qm) 21 96 15 100 15 55 6 36 2 38 39 K trung bnh (Qm) 15 33 25 50 20 20 22 5 Nhi t h ho (oC) 61 72 62 68 82 83 59 70 53 64 65 73

123

M ts c tnh c a Amylose v Amylopectin

c tnh - Phn t l ng - Lin k t Glycosidic - S n ph m c a s th y phn b i Famylase - S n ph m c a s th y phn b i glucoamylase -C ut o Amylose Amylopectin 50.000-200.000 1 vi tri u E-D-(1p 4) E-D-(1p 4), E-D-(1p 6) Maltose Maltose, F-limit dextrin

D-Glucose

D-Glucose

M ch th ng

Phn nhnh
124

Ch t nh ho trong s n xu t bnh m

125

1. Cc ch t c i thi n tnh ch t b t v t o n
H p ch t ng

Tinh b t (h p ch t hydrate carbon)

E-Amylase c trong malt, n m m c (Aspergillus), vi khu n (Bacillus specius)

u CO2

T on
126

Cc ch t dng trong ch bi n cc s n ph m c tinh b t

Lo i Lm tr ng c tnh - Oxy ho - Lm sng mu - Di t vi sinh v t - Lm gi m nh t h ho H2O2 NaOCl Cl2 HCl H2SO4 Na metaphosphate Epichlorohydrin Phosphorus oxychloride Propylen oxide Natri Tripolyphosphate Acetic anhydride Succinic anhydride 127 Ho ch t

Cc ch t chuy n ho T o m ng

- Gia t ng nhi t - Lm c ng h t - Lm trong gel

nh

- Gi m s lo ho - n nh l nh ng, tan gi - T ng nh t - Gi m nhi t h ho

Cc ch t t o m ng tinh b t
Ho ch t
Epichlorhydrin

S n ph m
Starch-O-CH2-CHOH-CH2O-Starch

Sodium Trimetaphosphate Starch-O-P-O-Starch Phosphorus Oxychloride Acrolein Starch-O-P-O-Starch Starch-O-CH2-CH2-C-O-Starch

128

Cc ch t bi n
Ho ch t
    

i tinh b t
Ch s D.S.
0.05 - 0.10 0.05 - 0.10 0.05 - 0.20 0.02 - 0.05

S n ph m

Acetic anhydride Starch acetate Vinyl acetate Starch acetate Propylene Oxide Hydroxylpropyl starch Sodium tripolyphosphateStarch phosphate 0.01 - 0.02 Succinic anhydride Succinylated starch

129

1. Cc ch t c i thi n tnh ch t b t v t o n
1.2 Cc ch t t o n

T o thnh kh CO2

130

1. Cc ch t c i thi n tnh ch t b t v t o n
1.2 Cc ch t t o n Na2CO3 + 2H+ (NH4)2CO3 NH4HCO3 2NaHCO3
>40oC

2Na+ + CO2 + H2O

2NH3 + CO2 + H2O NH3 + CO2 + H2O

>120oC

Na2CO3 + CO2 + H2O Na+ + CO2 + H2O

131

NaHCO3 + H+

2. Cc ch t t o


c dng c i thi n tnh ch t c m quan c a th c ph m d ng l ng: n c cam, chanh, sir, n c qu c c, b t gi i kht Ch t t o c ph bi n - Brobinated Vegetable Oil (BVO) - Cc ch t keo - Cc ch t t o c c ch bi n t ci cam, chanh
132

3. Cc ch t ch ng ng bnh


c dng ch ng s vn c c, lm cho cc s n ph m d ng b t linh ng h n C ch tc d ng: bao bn ngoi cc h t b t, lm gi m b m t ti p xc, ng n c n s h p th m trn b m t ng d ng: dng trong cng nghi p s n xu t mu i, b t gia v , b t gi i kht, b t sp Ch t th ng dng: Tricalci phosphate
133

4. Cc ch t bi tr n, d g


L cc ch t lm gi m dnh c a s n ph m trn thnh thi t b , cc ch t ch ng dnh r ng khi n S d ng r ng ri trong s n xu t: - Rau qu l nh ng (Silicat Mg) - S n ph m s y kh (Acetyl monoglyceride) - K o (Leucithin) - Chewing Gum
134

5. Cc ch t t o m ng


L cc ch t tham gia c i thi n c u trc c a th c ph m, th ng c ng d ng trong ch bi n rau qu : - CaCl2: ch bi n h p rau qu - Al2(SO4)3: ch bi n s n ph m mu i chua ng: ch bi n tri cy

135

6. Cc ch t h tr qu trnh t o mng
6.1 Cc ch t k t dnh Lin k t cc thnh ph n th c ph m l i v i nhau, c bi t c i thi n c u trc c a cc s n ph m th t, c v cc s n ph m khc: cc s n ph m p n, chewing gum, k o, vin nn, capsule Bao g m: cc mu i phosphate, dextrin, d u, gum
136

6. Cc ch t h tr qu trnh t o mng
6.2 Cc ch t mang c s d ng nh nh ng ch t ph tr , gip c i thi n tnh ho tan, bao g m: Tinh b t, dextrin, CMC, cc ch t ho t ng b m t

137

6. Cc ch t h tr qu trnh t o mng
6.3 Cc ch t bao b c Dng bao bn ngoi s n ph m, ng n cch khng kh, m, i khi cn ch ng vi sinh v t - Tinh b t bao bn ngoi protein - D u khong bao b c tr ng - Casenate Na dng trong Whiterner - Sp Carnaubar trong rau - Parafin trong bon bon
138

7. Cc h p ch t Phosphate
7.1 C u trc ho h c
Ortophosphate, tn th ng dng 1. Acid phosphoric 2. MonoNa Dihydro monophosphate 3. DiNa monohydro monophosphate 4. MonoCalcium phosphate 5. DiCalcium phosphate 6. MonoAmonium phosphate 7. DiAmonium phosphate 8. MonoKali phosphate 9. TriKali phosphate Cng th c H3PO4 NaH2PO4 Na2HPO4 Ca(H2PO4)2 CaHPO4 NH4H2PO4 (NH4)2HPO4 KH2PO4 K3PO4

139

7. Cc h p ch t Phosphate
7.1 C u trc ho h c
Polyphosphate, tn th ng dng 1. Na pyrophosphate 2. Na tripolyphosphate 3. Na hexametaphosphate Metaphosphate, tn th 1. Na trimetaphosphate ng dng Cng th c Na2H2P2O7 Na5P3O10 Nan+2PnO3n+1 Cng th c Na3P3O4

140

7. Cc h p ch t Phosphate
7.2 Cc ch c n ng chnh c a phosphate 7.2.1 T o ph c v i ion kim lo i - L m t trong nh ng ch c n ng quan tr ng. Phosphate l cc anion t o ph c v i ion kim lo i hi n di n trong dung d ch - Dy phosphate cng di th kh n ng t o ph c cng m nh - Kh n ng t o ph c gi m khi gia t ng pH

141

7. Cc h p ch t Phosphate
7.2 Cc ch c n ng chnh c a phosphate 7.2.2 Kh n ng gi n c - Cc polyphosphate c dng trong ch bi n th t, c, gia c m, thu s n i u ch nh s m t m v gi m trong cc s n ph m sau khi ch bi n ho c r ng - Ch t th ng dng l Natri tripolyphosphate n u dng k t h p v i Natri hexameta phosphate th hi u qu s cao h n - Cc phosphate khi c thm vo n c s phn hu thnh cc pyrophosphate
142

7. Cc h p ch t Phosphate
7.2 Cc ch c n ng chnh c a phosphate 7.2.3 n nh nh t ng - Cc phosphate c dng nhi u trong ch bi n ph mai (cheese), gip n nh nh t ng ch t bo trong m ng protein-n c - Ortophosphate ki m: lm ph mai m m, d ch y - Ortophosphate acid v polyphosphate: lm t ng nng ch y, c u trc c ng
143

7. Cc h p ch t Phosphate
7.2 Cc ch c n ng chnh c a phosphate 7.2.4 Gy n c s d ng nh m t ch t gy n , ph n ng v i NaHCO3 t o ra CO2 Ca(H2PO4)2 Ca(H2PO4)2.H2O Ca(H2PO4)2.2H2O Na3Al2H15(PO4)8 NaH14Al3(PO4)8.4H2O Na2H2P2O7
144

7. Cc h p ch t Phosphate
7.2 Cc ch c n ng chnh c a phosphate 7.2.5 Dng lm dung d ch m H3PO4, NaH2PO4, Na2HPO4, Na2H2P2O7 Polyphosphate c chi u di phn t cng l n th kh n ng t o m cng b

145

8. Ho ch t lm v sinh


Ho ch t lm v sinh s d ng trong cng nghi p th c ph m c nhi u d ng khc nhau, c th hi n di n trong s n ph m n ng th p, nh l ph gia khng c Cc hnh th c s d ng: - Cc ch t lm v sinh thi t b , d ng c - Cc ch t ln v sinh m t ngoi nguyn li u - Cc ch t b o qu n nguyn li u th
146

8. Ho ch t lm v sinh
8.1 Chlorin v cc h p ch t ch a Chlorin Chlorin v cc h p ch t ch a Chlorin c s d ng nhi u trong cng nghi p th c ph m : - Cho vo n c r a nguyn li u, n c lm mt h p sau khi thanh trng - Lm v sinh cc b m t ti p xc v i th c ph m - X l cc nguyn li u: th t, c, gia c m, th y s n lo i b cc vi sinh v t
147

8. Ho ch t lm v sinh
Tn th ng dng Kh Clo Acid hypochloric Hypochloride Na Hypochloride Ca Chloramin-T Dichlorodimethyl hydantoin Acid Trichlorocyanuric Acid Dichlorocyanuric Chlorin dioxide

8.1 Chlorin v cc h p ch t ch a Chlorin Cng th c Cl2 HOCl NaOCl Ca(OCl)2 H3C-C6H4SO2-N-NaCl C5H6Cl2N2O2 Cl3(NCO)3 Cl2H(NCO)3 ClO2
148

8.1 Chlorin v cc h p ch t ch a Chlorin Ho tnh c a Clorin: NaOCl + H2O = HOCl + NaOH Ca(OCl)2 + H2O = HOCl + Ca(OH)2 Cl2 + H2O = HOCl + H+ + ClCc g c Chlorin c th ng d ng: Cl2, HOCl, OClpH 4-5 g c Chlorin t n t i d ng HOCl pH < 4 s thnh l p d ng Cl2 pH > 5 s thnh l p d ng OCl-

8. Ho ch t lm v sinh

149

8. Ho ch t lm v sinh
8.1 Chlorin v cc h p ch t ch a Chlorin
pH 4.5 5 6 7 8 9 10 L ng Chlorin hi n di n nh HOCl (%) 100 98 94 75 23 4 0
150

8. Ho ch t lm v sinh
8.2 Idophor Idophor = Iod + Cc ch t ho t ng b m t y l h p ch t quan tr ng c khuy n khch s d ng trong cc x nghi p ch bi n th c ph m Ho t ng ch ng vi sinh v t Iod c tc d ng gi ng nh Clorin nh ng c ph ho t ng ch ng vi sinh v t kho ng pH r ng h n, ch y u ch ng vi khu n, n m m c, virus, cc vi sinh v t sinh bo t
151

Ch ng 5 Ph gia lm thay i tnh ch t c m quan c a th c ph m

Cc ch t t o v  Cc ch t mu  Cc ch t mi


152

1. Cc ch t t o v
1.1 Cc acid amin  Dung d ch acid amin c dng trong ch bi n th c ph m i u ch nh v c a s n ph m  Vi c b sung acid amin cn nh m mb os hi n di n c a cc acid amin quan tr ng trong s n ph m, do b n thn nguyn li u khng cung c p  Cc acid amin t ng i b n i u ki n th ng nh ng b v ho t b i nhi t v i s hi n di n c a ng kh (ph n ng Maillard). M c ph v cc acid amin t l thu n v i n ng ng, th i gian v nhi t x l
153

1. Cc ch t t o v
1.1 Cc acid amin


L-lysine: c b sung vo bnh m tr ng, g o s y n li n Methionine: dng t o v ng t c a th t trong m t s s n ph m Taurine: c b sung vo s a b t dng cho tr em Cysteine Acid cysteic Taurine
154

1.1 Cc acid amin c ch p nh n cho vo th c ph m

L-Alanine L-Arginine L-Asparagine L-Aspartic acid L-Cysteine L-Cystine L-Glutamic acid L-Glutamine Glycine L-Tryptophan L-Histidine L-Tyrosine L-Isoleucine L-Valine L-Leucine L-Lysine L-Methionine L-Phenylalanine L-Proline L-Serine L-Threonine
155

1. Cc ch t t o v
1.2 Cc ch t ng t khng ng c s d ng trong th c ph m do cc c tnh: - C ng ng t r t cao (3000 l n saccharose) - B n nhi t - B n acid - t tham gia ph n ng lm bi n i thnh ph n th c ph m - Y u t gi c
156

1. Cc ch t t o v
1.2 Cc ch t ng t khng
Ch t ng t Acesulfame Kali Alitame Aspartame Cyclamate 1,1 Diaminoalkan L-Sucrose Saccharin Sucralose Thaumatin (Thalin)

ng

ng t 200 2000 180 30 300-1000 1 300 600 2000-3000

157

Saccharin
   

  

D ng b t k t tinh tr ng Cng th c phn t C7H5NO3S Tr ng l ng phn t 183,18 Dng trong ch bi n n c gi i kht, n c ch m Ng t g p 300 l n saccharose C h u v ng v mi kim lo i C th thay th t i a 25% saccharose

158

Acesulfame Kali
      

D ng b t k t tinh tr ng Dng trong ch bi n n c gi i kht, chewing gum, n c sc mi ng, kem nh r ng R t b n nhi t cao s d ng trong bnh n ng, s n ph m c n ti t trng Ho tan t t trong n c Ng t g p 200 l n saccharose C h u v ng C th dng ph i h p v i aspartame v cyclamate
159

Cyclamate
  

  

D ng b t k t tinh tr ng C h u v ng t chua c a chanh R t thch h p cho s n ph m n c tri cy, b t gi i kht, m t tri cy, R t b n nhi t, nh sng, v pH Ng t g p 30 l n saccharose S d ng k t h p 10 ph n cyclamate v 1 ph n saccharin

160

Aspartame
 

  

C h u v ng t gi ng nh saccharose Thch h p cho cc s n ph m kh: b t gi i kht, chewing gum, kem, s n ph m s a, yogurts, trng mi ng Ng t g p 150-200 l n saccharose Ngoi kh n ng t o ng t cn gip c i thi n mi Th ng c dng ph i h p v i saccharin cho cc s n ph m n c ng t
161

Aspartame
D i cc i u ki n no v m, nhi t cao, pH th p, aspartame s phn h y v m t tnh ng t
Aspartame Aspartylphenylalanine H2 O Diketopipetazine (DKP)

Acid Aspartic + Phenylalanine

162

Aspartame


Trong nhi u tr ng h p ng i ta khng th thay th n gi n thay saccharose b ng aspartame do s khc nhau v tnh n ng c a 2 ch t ny. Khi , vi c ti ph i ch nguyn li u l i u c n thi t Ng i ta th ng b sung polydextrose vo cc th c ph m c t o ng t b ng aspartame Vi c s d ng aspartame (hay cc ch t t o ng t khng ng khc) a n vi c ti t ki m chi ph bao gi v v n chuy n
163

Thaumatin (Thalin)


 

L ch t t o ng t g c protein, cc ut o b i cc acid amin chnh y u tr histidine Kh i l ng phn t kho ng 22.000 C u trc b c 3 c a chu i polypeptide c vai tr quy t nh trong vi c t o ra tnh ng t cho thaumatin; s ph v c u n i S-S s lm m t i tnh ng t c a thaumatin c tinh ch t qu c a loi cy Thaumacoccus danielli (Ty Phi) ng t g p 2000-3000 l n saccharose
164

Thaumatin (Thalin)
 

 

nh mi tr ng trung tnh v acid V a l ch t t o ng t, v a l ch t c i thi n mi Ph i h p t t v i saccharin v acesulfame K Dng trong s n xu t chewing gum, cc s n ph m s a, th c n gia sc, th c n ng v t ki ng

165

1. Cc ch t t o v
1.3 Cc ch t t o v chua


Acid c s d ng trong th c ph m nh m m c ch t o v cho s n ph m cu i Cc acid cn ng gp vo vi c lm thay i cc tnh n ng a n vi c c i thi n ch t l ng s n ph m

166

1. Cc ch t t o v
1.3 Cc ch t t o v chua c dng k t h p v i cc ch t ch ng oxy ho gip ng n ng a s i ho d u m - T o ph c v i kim lo i n ng, gip ng n ch n s kh i pht c a s oxy ho v ph n ng ho nu - Gip b o qu n th c ph m, do t o ra mi tr ng c pH th p

167

1. Cc ch t t o v
1.4 Cc ch t t o v ng - Trong th c ph m v ng l m t ch tiu c yu c u v khng yu c u - V ng do m t s ch t trong t nhin t o ra: Alkaloid, Glucosid - Cc ch t t o v ng trong ch bi n th c ph m g m V c : CsCl, CsBr, MgSO4 H u c : Cc acid amin nh Cysteine, Tryptophan, Isoleucine, Leucine; v cc h p ch t khc
168

1. Cc ch t t o v
1.4 Cc ch t t o v ng - Quinin: c dng trong s n xu t n c gi i kht (Tonic) - Caffein: v ng c a c ph, c dng trong s n xu t bnh k o, kem, n c gi i kht - Theobromin (t h t ca cao): v ng c a chocolate, c cng d ng t ng t caffein - Naringin: c nhi u trong tri nho, tri cy c mi - Hisperdin: c nhi u trong v tri cy c mi
169

1. Cc ch t t o v
1.5 Cc ch t t o v m n - NaCl - Trong tr ng h p c n h n ch Na th s d ng cc mu i khc
M n LiCl NaCl KCl ng KBr LiBr NaBr NH4I KI MgSO4
170

LiI NaI

NaNO3 KNO3

M n v ng Ng t

CsCl CsBr Acetate Zn

2. Cc ch t mu
-

Mu s c lin quan n ch t l ng th c ph m ( t i h h ng) Mu s c nh h ng n ng t c a s n ph m, ng t t ng 2-12% do vi c s d ng ng mu s c (?) Vi c b sung ch t mu nh m lm gia t ng mu s c c tr ng c a th c ph m, khi ph c mu s c b gi m ho c m t i do ch bi n, t o cho th c ph m h p d n h n

171

2. Cc ch t mu
Phn lo i: - Mu t nhin: c trch ly v tinh ch t thin nhin - Mu t ng h p: c s n xu t b ng ph ng php ho h c - Mu c d u n t nhin: c t ng h p g n gi ng v i ch t mu t nhin (beta-Caroten)

172

2. Cc ch t mu
Nh ng i u c n ch khi s d ng ch t mu: - Ph h p v i lu t th c ph m - D ng s d ng: l ng/r n (b t) c tnh th c ph m: mi tr ng n c/d u - Tanin, protein c th nh h ng n anthocyanins - S t o k t t a, t o c trong th c ph m do ch t mu gy ra - pH mi tr ng i u ki n ch bi n: nhi t , th i gian i u ki n bao gi, b o qu n: nh sng, oxy
173

Nhm th c ph m v li u l ng ch t mu c php s d ng
Nhm th c ph m Bnh k o N c gi i kht (l ng, b t) Ng c c Th c n th ki ng Bnh n ng Kem Xc xch Bnh Snack Li u c Trung bnh dng (ppm) (ppm) 10-400 100 5-200 75 200-500 350 100-400 200 10-500 50 10-200 30 40-250 125 25-500 200
ngu n: CCIC (1968)
174

2.1 Cc ch t mu t ng h p v ng d ng trong th c ph m


 

Tartrazine (vng): dng r ng ri, c bi t cho trng mi ng, bnh k o, kem, s n ph m s a, n c gi i kht, rau mu i chua, s t, c v s n ph m n ng Yellow 2G (vng nh t): dng r ng ri Quinoline yellow (vng xanh nh t): dng r ng ri, c bi t cho n c gi i kht, trng mi ng, bnh k o, kem v s n ph m s a Sunset yellow FCF (cam vng): dng r ng ri, c bi t cho n c gi i kht (nh ng c th t o k t t a n u c ion calcium hi n di n), kem, bnh k o, h p, bnh n ng v trng mi ng

175

2.1 Cc ch t mu t ng h p v ng d ng trong th c ph m
     

Orange RN (cam nh t): dng r ng ri Orange G (cam nh t): dng r ng ri Carmoisine ( xanh d ng): bnh k o, n c gi i kht, kem, trng mi ng, qu ng h p Ponceau 4R ( nh t): n c gi i kht, bnh k o, m t, h p, c, l p o ph mai v k o Amaranth ( xanh d ng): h p, n c gi i kht, m t ng, kem v trng mi ng Red 2G ( xanh d ng): s n ph m th t, bnh k o v m t
176

2.1 Cc ch t mu t ng h p v ng d ng trong th c ph m


  

Erythrosine ( xanh d ng nh t): v ch t mu ny s t o thnh acid erythrosinic trong cc dung d ch c pH t 3 n 4, v ch t ny ch tan nh trong n c, n l ph m mu duy nh t c dng v i cherries. c dng cho cc s n ph m c cherries, th t, bnh k o v h p Allura red ( ): dng r ng ri Indigo carmine (xanh d ng): bnh k o Patent blue V (xanh d ng nh t): dng r ng ri, c bi t cho bnh k o, n c gi i kht
177

2.1 Cc ch t mu t ng h p v ng d ng trong th c ph m
 

Brilliant blue FCF (xanh d ng xanh l nh t): dng r ng ri, c bi t cho bnh k o, n c gi i kht Green S (xanh l xanh d ng): dng r ng ri. Th ng c ph i h p v i mu vng t o mu xanh l cy Fast green FCF (xanh l xanh d ng): dng r ng ri. Th ng c ph i tr n t o ra nh ng mu khc nhau Brown FK (nu vng): dng t o mu cho s n ph m c ngm n c mu i
178

2.1 Cc ch t mu t ng h p v ng d ng trong th c ph m


Chocolate brown FB (nu): dng ch y u cho s n ph m ng c c n ng, bnh k o v trng mi ng Chocolate brown HT (nu ): dng r ng ri, c bi t cho cc s n ph m n ng, gi m, bnh k o Brilliant black BN (tm): dng r ng ri, c bi t cho s n ph m tr ng c mu i v bnh k o Black 7894 (tm): dng r ng ri

179

2.2 Cc ch t mu t nhin v ng d ng trong th c ph m

2.2.1 Nhm Flavonoids
G m Quercetin (v c hnh) v Anthocyanins Anthocyanins ( xanh d ng): Dng cho n c gi i kht, n c u ng c c n, bnh k o, m t, bnh kem, rau mu i chua, th c ph m ng l nh, th c ph m ng h p, s n ph m s a
180

2.2.1 Nhm Flavonoids

Anthocyanins (
-

xanh d

ng):

pH c nh h ng n mu c a Anthocyanins pH : 1 pH : 4 Xanh pH : 6 Tm pH : 8 Xanh da tr i pH : 12 Xanh l pH : 13 Vng

181

Cc y u t nh h ng n Anthocyanins - Cc ion kim lo i ho tr 2 v 3 c th t o k t t a v i cc anthocyanins - Anthocyanins c th ng ng t v i cc flavonoids khc; s n ph m ng ng t c th t o ph c v i protein v t o k t t a v i tannin - Nhi t v nh sng khng nh h ng n anthocyanins - Anthocyanins b oxy ho ch m trong n c - SO2 lm m t mu anthocyanins, nh ng gia nhi t s u i c SO2 - Enzyme Glucoxidase lm m t mu anthocyanins
182

2.2 Cc ch t mu t nhin v ng d ng trong th c ph m

2.2.2 Nhm Carotenoids, g m:
a. Annatto b. Beta-Caroten c. Apocarotenal d. Canthaxanthin e. Paprika f. Saffron g. Crocin h. Lutein i. Beet red j. Cochineal k. Cochineal carmine l. Sandalwood m. Alkannet n. Chlorophyll
183

2.2.2 Nhm Carotenoids

a. Annatto (cam): g m Bixin v Norbixin Ph m mu Bixin tan trong d u: dng cho cc s n ph m c a ch t bo v s a, ph mai, b , margarin, kem (creams), trng mi ng, th c ph m n ng v bnh snack Ph m mu Norbixin tan trong n c: dng cho bnh k o, ph mai, c xng khi, kem v s n ph m c a s a, trng mi ng, s n ph m c a ng c c v bnh m (ph n ru t bnh)
184

b n c a Annatto (cam): nh sng - Annatto b bi n i khi ti p xc tr c ti p v i nh sng c ng cao, th i gian ko di Acid/Ki m - Norbixin b k t t a trong mi tr ng pH th p, khi Norbixin k t t a, n c th lin k t v i protein, tinh b t v thnh ph n khc t o ra s ng u mu s c trong s n ph m. Annatto r t b n trong mi tr ng ki m S oxy ho - Annatto nh y c m i v i s oxy ho Vi sinh v t - Annatto c kh n ng khng l i s t n cng c a vi sinh v t
185

2.2.2 Nhm Carotenoids b. Beta-Caroten (vng cam): Dng cho b , margarin, d u, m , ph mai. D ng phn tn trong n c: n c gi i kht, n c qu , bnh k o, kem, yaourt (yoghurt), trng mi ng, ph mai, sp, h p b n c a Beta-Caroten: nh sng: t t; Nhi t: t t Tnh ch t: tan trong d u, nh y c m i v i s oxy ho. S c mu c a Caroten ph thu c vo n ng s d ng
186

Beta-Caroten th ng i

Vitamin A (Retinol) trong c

187

2.2.2 Nhm Carotenoids

c. Apocarotenal (cam cam): Dng cho ph mai, s t, d u, m , kem, bnh kem, bnh snack v n c gi i kht Apocarotenal nh y c m i v i s oxy ho h n Beta-Caroten v km n nh i v i nh sng, th ng c s d ng ph i h p v i Beta-Caroten, v n c s c mu h n, t c s c mu cam p

188

2.2.2 Nhm Carotenoids

d. Canthaxantin ( cam cam): Dng cho bnh k o, s t, sp, cc mn n c th t v c, kem, bnh bch qui, ru t bnh m, d u tr n salad T n t i trong t nhin nh ng ch t mu th ng m i l d ng t ng h p, tan km trong d u v khng tan trong n c, nh ng c ng c d ng c bi t phn tn c trong n c. Canthaxantin ph i tr n t t v i Beta-Caroten t o ra s c mu cam
189

2.2.2 Nhm Carotenoids

e. Paprika (cam ): Dng cho cc s n ph m th t, cc lo i snack, sp, d u tr n salad, ph mai, bnh k o, m t tri cy v bnh kem Paprika l ch t mu c s c mu t n cam, tan trong d u

190

2.2.2 Nhm Carotenoids

f. Saffron (vng): c trch t m t loi hoa, kh n ng t o mu v t o h ng th m l nh nhau, tan trong n c Dng cho cc th c ph m n ng, cc lo i bnh lm t g o, sp, cc s n ph m th t, bnh k o Saffron b n nhi t nh ng nh y c m i v i s oxy ho v n ng SO2>50 ppm c th gy m t mu

191

2.2.2 Nhm Carotenoids g. Crocin (vng): c trch ly t ng t nh Saffron nh ng khng c kh n ng t o h ng Dng cho cc s n ph m c tr ng xng khi, cc s n ph m s a, bnh k o, m t, cc mn n t g o h. Lutein (vng): l m t xanthophyll c tm th y trong t t c cc lo i l xanh, rau xanh, tr ng v m t s loi hoa, b n nhi t, nh sng, SO2, t nh y c m v i s oxy ho so v i cc carotenoids khc Dng cho d u tr n salad, kem, cc s n ph m s a, bnh k o, bnh h nh nhn v n c gi i kht
192

2.2.2 Nhm Carotenoids

i. Beet red ( xanh): Dng cho cc th c ph m ng l nh v c th i gian b o qu n ng n, kem, s a c gia h ng, yaourt, trng mi ng, m t b n b gi i h n b i nhi t, nh sng, oxy v SO2, c bi t trong nh ng s n ph m c l ng n c ho t ng cao, n nh nh t pH 3.55.0

193

2.2.2 Nhm Carotenoids

j. Cochineal (cam): Dng cho n c gi i kht v u ng c c n

D ch trch Cochineal ch a ch y u acid carminic cho mu cam trong mi tr ng acid v mu trong mi tr ng trung tnh h n (pH >5), chuy n sang mu tm v k t t a pH 7

194

2.2.2 Nhm Carotenoids

k. Cochineal carmine ( xanh): Dng cho n c gi i kht, bnh k o, s a c gia h ng, trng mi ng, s t, th c ph m ng h p v th c ph m ng l nh, rau mu i chua v n c ch m, m t v sp Cochineal carmine r t b n v i nhi t, nh sng v s oxy ho. Trong mi tr ng ki m carmine cho s c mu -xanh d ng, s c xanh d ng m t d n khi pH gi m; mi tr ng acid, pH< 3, carmine tr thnh ch t khng tan
195

2.2.2 Nhm Carotenoids

l. Sandalwood (cam cam): (t thng d ng) Dng trong ch bi n c, u ng c c n, d u tr n h i s n, ru t bnh m, bnh snacks v cc s n ph m th t m. Alkannet ( ): (t thng d ng) Dng cho bnh k o, kem v u ng c c n

196

2.2.2 Nhm Carotenoids

n. Chlorophyll (xanh olive): dng cho bnh k o, sp, s t, cc s n ph m tri cy, cc s n ph m s a, rau mu i chua v n c ch m, m t, th c u ng v th c n th ki ng Copper chlorophyll (xanh l): dng cho bnh k o, sp, s t, rau mu i chua, n c ch m, cc s n ph m tri cy, kem, yaourt, m t ng, trng mi ng, n c gi i kht

197

Chlorophyll - L ch t c mu xanh l trong th c v t, g m Chlorophyll a v Chlorophyll b:

Trong ch bi n v b o qu n, vi c thay th nhn Mg2+ t o thnh pheophytin v pyropheophytin s lm m t mu xanh c a Chlorophyll

198

Bi n php gi mu xanh Chlorophyll - T ng pH gip gi mu xanh Chlorophyll t t h n - X l nguyn li u v i mu i Amonium gip lm ch m ph n ng t o pheophytin trong cc lo i rau qu l nh ng - Zn v Cu c th t o ph c v i Chlorophyll, li u l ng Zn s d ng khng c v t qu 75 ppm

199

2.2.2 Nhm Carotenoids

o. Melanoidin (caramel): dng cho n c gi i kht v n c u ng c c n, bnh k o, sp, s t, trng mi ng, s n ph m s a, kem, rau mu i chua v n c ch m - Caramel (+) c pI = 6.0 dng trong cng nghi p ln men - Caramel (-) c pI <3.0 dng trong cng nghi p n c gi i kht - Spirit Caramel: tch i n y u, b n trong nh ng s n ph m c c n cao (Rum, Whisky)
200

3. Cc ch t mi
Cc l do s d ng ch t mi 1. Qui trnh s n xu t th c ph m c th c n n s b sung ch t mi (do b m t mi) 2. Kh n ng s n c c a h ng li u t nhin l khng nhi u, nn c n ph i s d ng ch t mi 3. Y u t kinh t c th h n ch vi c s d ng nguyn li u thin nhin t o mi 4. D ng nguyn li u t nhin khng c cho php s d ng cho vo thnh ph m (c g ng) 5. C ng mi c a nguyn li u l khng m nh c th s d ng
201

3. Cc ch t mi
Cc ch t mi c x p thnh 3 nhm 1. Ch t mi: l nh ng ch t chnh n gy ra tc d ng t o mi hon ton cho s n ph m 2. Ch t c i thi n hay bi n i mi: l nh ng ch t, khi c cho vo s n ph m, c i thi n tc d ng t o mi, v 3. Ch t t ng mi: l nh ng ch t khng c xem nh l nguyn li u, nh ng khi cho n vo nguyn li u s lm gi m l ng nguyn li u c n dng
202

3. Cc ch t mi
Cc ph 1. Ph 2. Ph 3. Ph 4. Ph ng php s n xu t ch t mi ng php c i n (Artistic approach) ng php khoa h c hi n i ng php sinh t ng h p ng php dng nhi t

203

h p mi xoi ph ng php c

c t o ra theo i n

C m nh n Fresh

Cc c u t c u thnh ch t mi

Acetaldehyde, hexyl butanoate cis3-hexenol Sweet Nerol, K-octalactone, K-decalactone, K-ionone Cooked/juicy 4-Hydroxy-2,5-dimethyl-3-furanone Tropical/sulfury Dimethyl sulfide Citrus Linalool, nerol, citronellol, geraniol Floral Linalool, nerol, linalyl acetate
(Ngu n: Givaudan Corporation)
204

h p mi b c t o ra theo ph ng php c i n
Cc c u t c u thnh ch t mi Diacetyl, starter distillate, acetoin, acetyl propionyl (-Decalactone, (-dodecalactone, Kdecalactone Butyric acid, caprylic acid, capric acid Myristic acid, palmitic acid, dodecanal cis-4-Heptenal, methyl amyl ketone 2-Hexenal, pyrazines
(Ngu n: Givaudan Corporation)
205

C m nh n Typical buttery Lactone, cooked Cheesy Waxy Creamy Nutty

M t s v d v s sinh t ng h p cc ch t mi
Ch t mi s n xu t c Hi n di n trong t nhin Ph mai o, d a B Bnh m Vi sinh v t d ng cs C ch t

Methyl ketones Lactones Acid butyric Mi bnh m

Penicillium roqueforti Pityrosporum species Clostridium butyricum Saccharomyces cerevisiae

Acid bo Ch t bo Dextrose ng v s a

206

D ng cung c p c a cc ch t mi
D ng Dung mi v ch t mang L ng: tan trong n c, C n, propylene glycol, triacetin, benzyl alcohol, trong c n, trong d u glycerine, sir, n c Gm acacia, s n ph m th y B t: b t s y phun, adsorbates, h n h p phn c a tinh b t, ch t keo, carbohydrate b t T ng t nh dung mi v Paste v nh t ng: ch t mang cho ch t mi ki u nh t ng d u d ng l ng v b t trong n c
207

Cc ch t c i thi n mi
Monosodium Glutamate (MSG) 1. c s n xu t b ng cng ngh ln men t cc ngu n carbon hydrate (C,H,O) 2. Cho tc d ng pH 5-8, v i li u dng l 0.20.5%, t o v ng t m n, mi c a th t v c m gic ngon mi ng 3. c dng nh l m t ph gia cho cc s n ph m ng l nh, s y, h p th t, c 4. Ng i nh y c m khi h p thu m t l ng l n MSG s g p ph i H i ch ng nh hng Trung Qu c
208

Cc ch t c i thi n mi
5-Nucleotides 1. 5-Inosine monophosphate (IMP, mu i diNatri) v 5-guanosine monophosphate (GMP, mu i di-Natri) c tnh ch t t ng t nh MSG nh ng m nh g p 10-20 l n 2. Gip c i thi n mi v s n ph m n ng 75-500 ppm, dng cho sp, s t, th t h p, n c c chua ng h p

209

Cc ch t c i thi n mi
Maltol 1. C mi nh caramel, c th lm t ng ng t c a nh ng th c ph m giu ng, c bi t ng saccharose, (n c qu , m t ng) 2. B sung maltol li u l ng 5-75 ppm cho php gi m 15% l ng ng saccharose s d ng t o ra s n ph m c cng ng t

210

Ch

ng 6 Enzyme th c ph m

Alpha-amylase (EC 3.2.1.1)

- Thu phn tinh b t, glycogen v cc 1,4alpha-glucans khc - Amylose glucose oligosaccharides c 6-7 nv

- Amylopectin: b phn c t ng u nhin, cc i m phn nhnh s c over-jumped - S n ph m sau cng l alpha-maltose - S th y phn s x y ra nhanh khi tinh b t c h ho (102 105 l n so v i i ch ng)
211

Alpha-amylase (EC 3.2.1.1)

212

213

Beta-amylase (EC 3.2.1.2)

- Xc tc th y phn lin k t 1,4-glucosid t khng kh c a m ch polymer, t o thnh beta-maltose u ng

- S th y phn s khng x y ra hon ton i v i amylopectin, ph n ng s d ng i m phn nhnh

214

Gluco-amylase (EC 3.2.1.3)

= Amyloglucosidase - Xc tc th y phn lin k t 1,4-glucosid t khng kh c a m ch polymer, t o thnh glucose u ng

- Lin k t 1,6-glucosid c ng b th y phn nh ng ch m h n kho ng 30 l n - Enzyme ny c th xc tc th y phn 98% tinh b t thnh glucose

215

Iso-amylase (EC 3.2.1.68)

- Xc tc th y phn lin k t 1,6-glucosid c a amylopectin, s n ph m l nh ng chu i polysaccharide m ch th ng - Trong th c t , c s d ng k t h p v i glucoamylase (lun lun sau qu trnh ti n th y phn b ng alpha-amylase) ph v hon ton tinh b t

216

Pullulanase (EC 3.2.1.41)

 Xc tc th y phn lin k t 1,6-glucosid c a pullulan v amylopectin  Pullulan maltriose  Amylopectin polysaccharides m ch th ng  M c d iso-amylase v pullulanase c cng ki u c t t m ch amylopectin, tnh ch n l c c a chng l khc nhau  Iso-amylase ch y u c t t lin k t 1,6glucosid n i nh ng m ch di  Pullulanase ch y u c t t lin k t 1,6glucosid n i nh ng m ch ng n h n
217

Cellulase

218

Cellulase
- Cellulose l polysaccharide chi m t trong cao nh t trong t nhin - C u t o b i lin k t beta-1,4-glucan; DP 10.000 (cotton), DP 100-600 (g ) - Cellulose t nhin th t n t i d ng bn k t tinh, g m vng k t tinh v vng v nh hnh - Nh ng d n su t c a cellulose th v nh hnh, e.g. CMC (Carboxymethylcellulose)

219

Cellulases bao g m:
- Cellobiohydrolase (CBH): C ho t tnh i v i cellulose k t tinh Cho hi u ng Synergy v i Endoglucanase - Endo-glucanase (EG) C ho t tnh i v i cellulose v nh hnh Cho hi u ng Synergy v i CBH - Cellobiase (Beta-glucosidase) Phn c t cellobiose (ch t c ch c a CBH) cho ra glucose
220

221

PECTIN

222

PECTIN

223

Hm l ng pectin c a m t s lo i qu v d ch qu :
TT 1 2 3 4 5 6 7 8 Ngu n pectin Nho D ch nho To D ch to Kh i nghi n nho en V chanh Th t chanh C c i ng % Pectin 0,2 1,0 0,01 0,19 0,5 1,6 0,2 1,6 32 25 30 ester ha(%) 10 65 70 90 50 60 224

Pectin methylesterase

225

Polygalacturonase

226

4. Enzyme trong cng nghi p n u ng khng c n

227

228

Naringinase
Rhamnosidase (EC 3.2.1.43) Beta-glucosidase (EC 3.2.1.21)

Naringinase

Beta-glucosidase
CH2OH HO HO H3C HO OH OH OH C O O
C

OH

Rhamnosidase
229

Chlorophyllase

230

Lyases (EC 4.x.x.x):

Introduction of double bonds

- Endo-pectin lyase (EC 4.2.2.10) - Endo-pectate lyase (EC 4.2.2.2)

231

Lyases (EC 4.x.x.x):

232

Lyases (EC 4.x.x.x):

233

234

Proteolytic enzyme (protease)

Nhm enzyme ny th y phn c t t lin k t peptide c a m ch polypeptide trong i u ki n c s hi n di n c a n c

(EC 3.4.x.x)

235

Proteolytic enzyme (protease)

Enzyme proteases c phn lo i theo 2 c i m: 1. V tr phn c t trn c ch t  Phn c t bn trong: Endo-enzymes, endo-peptidases, proteinases (pepsin, trypsin, chymotrypsin, papain, ficin, microbial endo-proteases) s n ph m l nh ng m ch polypeptide ng n h n
 Phn c t t u ngoi vo: Exo-enzymes, exopeptidases (aminopeptidase, carboxypeptidase) s n ph m l cc acid amin nl aminopeptidase

H 2N

COOH carboxypeptidase 236

Proteolytic enzyme (protease)

2. Acid amins c h at tnh xc tc trung tm h at ng c a phn t protein a. Nhm Serine proteases (EC 3.4.21.x): g m chymotrypsin, trypsin, elastase, subtilisin (t t c l endo-peptidases). Nhm ny c serine v histidine tm h at ng. pH t i u 7-11 b. Nhm Cysteine proteases (EC 3.4.22.x): cn g i l sulphydryl-protease ho c thiol-protease: papain (EC 3.4.22.1), ficin (EC 3.4.22.3), bromelain (EC 3.4.22.5), Streptococus protease. Nhm ny c cysteine v histidine tm h at ng, pH t i u 6-7,5,b n nhi t
237

Proteolytic enzyme (protease)

c. Nhm Metaloproteases (EC 3.4.24.x): lun l exopeptidases. pH t i u 7 c g i l neutral proteases d. Nhm Carboxylproteases (EC 3.4.23.x): pepsin, rennin, v fungal proteases. Nhm ny c acid asparaginic trung tm h at ng. pH t i u kh th p c g i l acid proteases

238

Ch

ng 6 Enzyme th c ph m

6.1 Cng nghi p ng c c v tinh b t Amylases trong s n xu t bnh m, gip

c i thi n ch t l ng kh i b t thng qua vi c lm t ng th tch bnh, mu s c v bnh, v c u trc ru t bnh

Amyloglucosidase th y phn tinh b t

t o ra ng glucose

239

Ch

ng 6 Enzyme th c ph m

6.1 Cng nghi p ng c c v tinh b t Glucose Isomerase chuy n glucose

thnh fructose

Proteases bi n

i c u trc c a gluten trong s n xu t bnh bch qui, lm gi m th i gian nho b t (th y phn gluten)

240

Ch

ng 6 Enzyme th c ph m

6.2 Cng nghi p n c u ng c c n Amylases trong cng nghi p ln men,

lm gi m b t thnh ch t cht) nh t c a kh i cho, chuy n tinh ng cho s ln men

Tannase kh h p ch t polyphenolics (cc Cellulases tr l c b ng cch th y phn

thnh ph n nguyn li u ch a thnh t bo

Glucose oxidase tch oxygen

241

Ch

ng 6 Enzyme th c ph m

6.2 Cng nghi p n c u ng c c n Protease cung c p nitrogen cho s pht

tri n c a n m men, tr l c

Pectinases lm trong r

u vang, lm gi m th i gian p nguyn li u v t ng hi u su t trch ly

Anthocyanase lm m t mu r u vang Amyloglucosidase tch cc ch t gy

c, c i thi n s l c
242

Ch

ng 6 Enzyme th c ph m

6.3 Cng nghi p n c u ng khng c n Cellulases ph v c u trc cellulose

trong qu trnh s y c ph; ln men tr

Pectinases tch l p o pectin trong qu

trnh ln men c ph, th y phn l p ci h t ca cao trong qu trnh ln men

Catalases, Glucose oxidases n

nh thnh ph n terpenes (tinh d u) c a h cam, qut
243

Ch

ng 6 Enzyme th c ph m

6.3 Cng nghi p n c u ng khng c n Catalase tch H2O2 trong s a Beta-Galactosidase trnh hnh thnh
c u trc h t, n trnh l nh ng nh protein trong su t qu

244

Ch

ng 6 Enzyme th c ph m

6.4 Cng nghi p ch bi n rau qu Amylases trong s n xu t n c qu , tch

tinh b t c i thi n s trch ly v hnh th c s n ph m

Cellulases, Pectinases c i thi n s

trch ly v lm trong s n ph m

Naringinase kh v
citrus

ng c a n

c qu

245

Ch

ng 6 Enzyme th c ph m

6.5 Cng nghi p th t v cc th c ph m protein khc Proteases lm m m th t, t o ra cc s n

ph m th y phn; c i thi n qu trnh x l c; tch ch t bo ra kh i m th t

Glucose oxidase tch glucose ra kh i

tr ng s y

Lipases c i thi n s nh ho v cc tnh

ch t nh khu y c a tr ng
246

Ch

ng 6 Enzyme th c ph m

6.6 Cng nghi p d u, m Pectinases phn h y h p ch t pectin

gi i phng d u

Cellulases th y phn v t ch t thnh t

bo

Esterase t o ra terpence esters

thi n mi h r u

c i ng t m t acid h u c ho c
247