Bai Giang PGTP_revised

Slide 1

BI GiNG PH GIA THC PHM (Food Additives)

GV ph trch: Th.s. Nguyn Ph cBai giang PGTP1

CHNG 1. GII THIU CHUNG V PH GIA THC PHM (PGTP)

CHNG 1Gii thiu chung v ph gia thc phm (PGTP)1.1. Gii thiu1.2. nh ngha PGTP 1.3. Qun l PGTP 1.4. c im chnh ca PGTP1.5. Phn loi PGTP1.6. Vai tr ca PGTP1.7. Vn an ton thc phm ca PGTP1.8. Cc nguyn tc c bn khi s dng PGTP

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CHNG 1. GII THIU CHUNG V PGTP

1.1. Gii thiu1.2. nh ngha PGTPTheo nh ngha ca CAC (Codex Alimentarius Commisson):Ph gia l mt cht c hay khng c gi tr dinh dng, Khng c tiu th thng thng nh mt TPKhng c s dng nh mt thnh phn chnh ca TP. B sung vo thc phm gii quyt mc ich cng ngh trong SX, ch bin, bao gi, bo qun, vn chuyn TP, nhm ci thin cu kt hoc c tinh k thut ca TP . Khng nhm mc ch tng gi tr dinh dngPGTP khng c c cht nhim, cht c.

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Theo nh ngha ca TCVN (Tiu chun Vit Nam): PGTP l nhng cht khng c coi l thc phm hay mt thnh phn ch yu ca thc phm C hoc khng c ga tr dinh dng, m bo an ton cho sc khe, c ch ng cho vo thc phm vi mt lng nh nhm duy tr cht lng, hnh dng, mi v, kim hoc axt ca thc phm, Mc ch p ng v yu cu cng ngh trong ch bin, ng gi, vn chuyn v bo qun thc phm.


1.3. Qun l PGTP1.3.1. Tng quan v Codex & JECFACodex: Tn y l Codex Alimentarius Commisson (CAC): y ban Tiu chun ha thc phm quc t CAC c 2 t chc quc t l FAO & WHO phi hp thnh lp nm 1963Mc tiu ca CAC:Bo v sc khe NTD trn ton th giiThc y thng mi, to cc chun mc & cng bng thng mi lng thc, thc phm trn ton th gii

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Nhim v ca CACBan hnh cc tiu chun thc phm (food standards), danh mc cc PGTP s dng an ton cho thc phmBan hnh cc hng dn thc hin an ton thc phm cho cc hot ng sn xut, bo qun, lu thng, phn phi lng thc, thc phm trn ton th giiCc hng dn an ton thc phm bao gm: an ton vi sinh vt, an ton thuc khng sinh & bo v thc vt, an ton ha cht, c tTrong c an ton v PGTPXem xt, nh gi & khuyn co s dng cc PGTP mi t yu cu an ton cho sc kheSot xt, nh gi & khuyn co loi b cc PGTP c bng chng khoa hc v s khng an ton cho sc khe

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JECFA: L t vit tt ca Joint FAO/WHO Expert Committee on Food Additives: y ban hn hp cc chuyn gia v ph gia thc phm ca FAO/WHONhim v ca JECFA:Xem xt, nghin cu, nh gi cc nguy c, c tnh an ton thc phm ca cc ha cht, PGTPa ra cc kt qu, khuyn co, hng dn s dng cc ha cht, PGTPCAC da vo cc thng tin ca JECFA, s xy dng thnh cc tiu chun, hng dn s dng PGTP trn ton th gii

7CHNG 1. GII THIU CHUNG V PGTP

1.3.2. Tng quan v FDAFDA hoc USFDA (Food & drug administration): C quan qun l thc phm v dc phm Hoa K. FDA gim st cc vn v an ton thc phm, dc phm v m phm trong lnh th Hoa K. Mc tiu chnh ca FDA l bo v ngi tiu dng Hoa K. Chc nng & nhim v chnh ca FDA:Xy dng cc tiu chun, quy chun, cc phng php nh gi thc phm, PGTPnh gi v chng nhn tnh an ton ca ngun cung cp thc phm, PGTP, c sn xut v nhp khu trong phm vi lnh th ca Hoa k. 01CHNG 1. GII THIU CHUNG V PGTP

Trong nhiu trng hp, c s khc bit gia FDA v Codex:Khc bit v cch phn loi cc nhm thc phm, PGTP Khc bit cc tiu chun v phng php nh gi tnh an ton ca thc phm, PGTPTrong nhng trng hp khc, hai c quan ny vn s dng v tham kho cc cng trnh, kt qu ca nhau


1.3.3. Quy nh nh m quc t ca PGTP:1.3.3.1. Quy nh nh m theo CodexH thng nh m INS (International numbering system) hoc ch s theo H thng nh m Quc t INS: l h thng nh m PGTP ca T chc tiu chun ha thc phm Quc t Codex (Codex Alimentarius Commisson-CAC)E number (E : vit tt ca Europe): l k hiu theo h thng nh m INS c thm tin t E, c p dng ring cho lin minh Chu u Mi loi PGTP c mt m INS/E ring bitV d: Bt ngt (monosodium glutamate) c m l E621 hoc INS 621


1.3.3.2. Quy nh nh m theo FDA FDA 21CFR part.section. : l k hiu theo h thng nh m ca M, c qun l bi FDA (US Food & Drug Aministration: c quan qun l thuc & dc phm, M; CFR: Code of Federal Regulations)V d: bt ngt (monosodium glutamate) c m l FDA 21CFR 172.320FD&C (Food, Drug & Cosmetic): l k hiu c p dng i vi mu thc phm c FDA chng nhn cho php s dngV d: mu tng hp tartrazine (vng chanh) c m & tn l FD&C Yellow No.5


1.3.3.3. Quy nh nh m theo CAS H thng nh m CAS (Chemical Abstracts Service : dch v tm tt cht ha hc), cn gi l s ng k CAS (CAS number) CAS: l mt b phn thuc Hi ha cht Hoa K (America chemical society)Cc nguyn t/hp cht ha hc, cc polymer, cc chui sinh hc, cc hn hp v cc hp kim (PGTP l nhng cht/hp cht c th nm trong tt c cc nhm ny) c mt s CAS ring bit.


Cu trc ca s CAS: c tch bi cc du gch ngang thnh ba phn:Phn u tin c th cha ti 6 ch s Phn th hai cha 2 ch sPhn th ba cha mt s duy nht. V d: cht bo qun sodium benzoate c s CAS l 532-32-1Hin nay, phn ln cc nc trn th gii (nm 2013, 145 quc gia) s dng h thng nh m E number/INS ca Codex (trong c VN)

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1.3.4. Qun l PGTP ti Vit Nam Cc qun l an ton thc phm, thuc B Y t, l n v qun l lnh vc PGTP ti VNCc tiu chun, hng dn lin quan n s dng PGTP ti VN ch yu tham kho t Codex Alimentarius Commisson Hin nay, VN ang s dng DANH MC CC CHT PH GIA C PHP S DNG TRONG THC PHM (Ban hnh km theo Thng t 27/2012/TT-BYT (gi tt l Thng t 27 hoc danh mc 27) thay th cho Quyt nh s 3742/2001/Q-BYTQuy nh ny quy nh cc cht ph gia c php s dng trong thc phm trn lnh th Vit Nam, bao gm cc thc phm nhp khu v ph gia nhp khu.


Quy nh ny bt buc p dng i vi cc t chc c nhn sn xut, ch bin, bo qun, bao gi v vn chuyn thc phm, kinh doanh thc phm v ph gia trn lnh th VN.Ch c php nhp khu, sn xut, kinh doanh ti th trng VN cc PGTP trong danh mc nu trnKhi cn nhp khu, s dng PGTP nm ngoi danh mc nu trn: Phi xin php Cc QLATVSTPCc QLATVSTP s xem xt, i chiu vi danh mc ca t chc quc t, quc gia khc (Codex, FDA..)Nu ph hp, Cc QLATVSTP s cp php cho s dng


1.4. c im chnh ca PGTPPGTP khng phi l thc phm m n c b sung mt cch ch , trc tip hoc gan tip vo thc phm, ci thin tinh cht hoc c tnh k thut ca thc phm . PGTP tn ti trong thc phm nh mt thnh phn ca thc phm vi mt gii hn ti a cho php c quy nh nghim ngt. Liu lng ph gia s dng trong thc phm c nghin cu, sa i, cp nht lin tc m bo an ton cho ngi s dng thc phm.16


Ph gia c s dng trong hu ht cac sn phm thc phm, nhng cht to v, gia v s dng trong ba n hng ngy cng u l ph gia. Khi nim PGTP c th hiu theo ngha rng & hp, v d:Ngha rng: bao gm c cc gia v nh hnh, tiu, ti, t, mui..Ngha hp: ch yu cc loi c lin quan n tnh an ton & cn c quy nh, gim stT trc n nay, vn tn ti nhiu tranh ci v tnh an ton, liu lng gii hn s dng ca mt s loi ph gia.Khoa hc thc phm lun n lc pht trin & ng dng cc PGTP mi trong cng nghip ch bin thc phm17


1.5. Phn loi PGTP Cc cht b sung v tng cng hng vHng liu (flavorings/flavorants)Cht iu v/lm tng hng v (flavor enhancers)Cht to ngt nhn to (artificial sweeteners)Acid hu c (organic acidulants)Cht mu thc phm (food colorings)Cht keo thc phm (hydrocolloids)Cht nh ha (emulsifiers)

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Cht bo qun/chng vi sinh vt (preservatives/anti-microbials)Cht chng oxi ha (anti-oxidants)Cht to ni/n (leavening agents)Cht gi m (humectants/moisture binders)Cc loi khc (enzym, chng vn, iu chnh pH, ci thin qu trnh vv..)

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1.6. Vai tr cua PGTP Ko di hn s dng ca sn phm Gp phn iu ha ngun nguyn liu cho cc nh my sn xut thc phm. Sn phm c phn phi rng ri trn ton th gii.Ci thin & nng cao tnh cht ca sn phm: ph gia c b sung vo thc phm lm thay i tinh cht cm quan nh cu truc, mu sc, ng u,.ca sn phm.Lm tha mn th hiu ngy cng cao ca ngi tiu dng, gp phn lm a dng ha cc sn phm thc phm. 20


To ra cc sn phm ph hp cho cc i tng n king (gim ngt, gim bo..)Tng tnh hp dn ca sn phm.H tr, lm n gin ha cc cng on sn xut (v d ph gia h tr bc v tri cy, ph gia chng dnh trong bt nho..)Thay th nguyn liu t nhin gim gi thnh cho sn phm.21


1.7. Vn an ton thc phm ca PGTP1.7.1. An ton - c tnh ca PGTP Mt s thut ng lin quan n an ton- c tnhLD50 (Lethal Dose) : c tnh ca ph gia c biu hin bng ch s LD 50, l liu lng ti 50% ng vt dng trong th nghim b cht. Ch s LD50 cng cao c tnh cng yu.c tnh ph gia c chia lm 5 mc : LD50 < 5 mg/Kg Th trng LD50 = 5 49 mg/Kg Th trng LD50 = 50 -499 mg/Kg Th trng LD50 = 500 4999mg/Kg Th trngLD50 > 5000 mg/Kg Th trng

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ADI (Acceptable Daily Intake) - Lng n vo hng ngy chp nhn c L lng xc nh ca mi cht PGTP c c th n vo hng ngy thng qua thc phm hoc nc ung m khng gy nh hng c hi ti sc kho. ADI c tnh theo mg ph gia/kg trng lng c th/ngy.ML (Maxium level)- Gii hn ti a trong thc phmL mc gii hn ti a cho php ca mi cht ph gia s dng trong qu trnh sn xut, ch bin, x l, bo qun, bao gi v vn chuyn thc phmML thng c tnh bng mg ph gia/kg thc phm


NOAEL (no observed adverse effect level): liu lng s dng (PGTP, ha cht..), m khng thy c s nh hng xu vi c th (cp tnh & mn tnh) GRAS (Generally recognized as safe): ph gia c cng nhn l an tonL thut ng c nh ra bi FDA. Cc PGTP c xem l GRAS khi n c mt hi ng chuyn gia c uy tn xem xt, nh gi l an ton khi s dng cho con ngi.

Cc t chc y t, c quan qun l thc phm ca quc t (WHO/FAO, FDA, EFSA), cc quc gia s nh k cp nht, xem xt, sa i:Cho php s dng cc PGTP miCm hoc khuyn co khng s dng/gii hn s dng cc PGTP c bng chng c hi cho sc kheSa i (tng/gim) cc gii hn an ton, c tnh ca cc PGTP

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1.7.2. Tnh trng php l ca PGTPPh gia c c php s dng trc tip/gin tip trong thc phm khng?Ph gia c phm cp, tinh khit thch hp (food grade) cho s dng trc tip/gin tip trong thc phm khng?Ph gia c php s dng trong nhm thc phm no? V d Anh, bt ngt (sodium glutamate) c php s dng trong thc phm ni chung nhng b cm s dng trong nhm thc phm cho tr di 5 tui.Ph gia c gi tr ML trong tng thc phm hoc nhm thc phm l bao nhiu? V d: vi cht bo qun potassium bisulfite, trong sn phm ln men, ML ca n l 350; trong rau c ngm (dm, du, nc mui), ML ca n l 750.


1.8. Cc nguyn tc c bn khi s dng PGTPKhi quyt nh thm mt loi ph gia vao thc phm, cn ch cc yu t :Tnh trng php l ca ph giaMc nguy him, ri ro tim tng i vi ngi tiu dng.S cn thit ca vai tr cng ngh ca ph gia trong ch bin, bo qun v cht lng thc phm.Yu t v kinh t.C ch tc dng & hiu qu s dng ca cc ph gia trong loi thc phm c th.27


Ch trng n vic p dng cc iu kin, k thut, cng ngh ch bin thch hp gim thiu s l thuc vo PGTPThay th ph gia c c tnh cao bng cc loi c c tnh thp hoc khng c c tnhNhn chung, khng c ph gia no c th p ng c tt c cc yu cu trn, ty thuc vo trng hp c th, nn s dng mt cch hp l28

Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm 2.1. Cc cht b sung v tng cng hng v2.1.1. Hng liu2.1.2. Cht ngt 2.1.3. Acid hu c2.1.4. Cht iu v

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2.1. Cc cht b sung v tng cng hng v2.1.1. Hng liu (flavorings/flavorants)2.1.1.1. Gii thiuHng liu l nhng sn phm to ra mi & v (flavor) cho thc phmc c th cm nhn qua ng mi, ming, c hngL hn hp cc hp cht hu c khng phn cc, khng tan trong nc, tan trong cc dung mi ru, ether, cht bo; c khi lng ring < 1, c cu trc ha hc khc nhau nh terpenes, vng thm (aroma rings), esters, aldehydes, alcolsThng phn loi thnh 02 nhm theo ng dng: Nhm hng liu dng cho sn phm mi v ngt, Nhm dng cho sn phm mi v mn

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2.1.1.2. Cc loi hng liu s dng trong CNTPHng liu t nhin (natural flavorings): L sn phm chit xut t cc ngun nguyn liu t nhin nh tri cy, c qu, gia v, ng vt, sn phm ng vt hoc thu c t cc qu trnh rang, nng, ln men, thy phn..Hng liu tng hp tng t t nhin (nature-identical flavorings)L sn phm cha cc thnh phn to hng v thu c t qu trnh tng hp ha hc nhng c tnh cht cm quan v thnh phn ha hc ging hoc tng t nh thnh phn ca hng liu t nhin.

01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Hng liu nhn to (artificial flavorings)L sn phm hng liu c thnh phn cc hp cht to hng v khng tm thy trong cc thc phm t nhin hoc thc phm qua ch bin; chng c cu to v thnh phn ha hc khc vi hng liu t nhin nhng c tnh cht cm quan ging vi hng liu t nhin V d: ethyl vanillin to hng v ca vanilla. Hng liu t nhin in hnh & s dng ph thng nht l cc tinh du, dch chit nh: tinh du cam, bc h, qu, hi; dch chit thy phn, nm men..


Nhiu loi hng liu (c bit l cc loi to ra mi v dng ngt) c thnh phn ch yu l cc ester hoc hn hp cc ester (bng 1)Cc loi hng liu dng lng c bn trn th trng ch yu l cc tinh du (essential oil) hoc dng ha tan trong cc dung mi nh ethanol, propylene glycol


Hp chtTo miDiacetylB saIsoamyl acetateChuiBenzaldehydeHnh nhn ngCinnamic aldehydeQuEthyl propionateTri cyMethyl anthranilateBiLimoneneCamEthyl- (''E'',''Z'')-2,4-decadienoateLAllyl hexanoateDaEthyl vanillinVaniMethyl salicylateBc h01Bng 1. Mt s hp cht hng liu tng hp/nhn toChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.1.1.3. Mc ch s dng hng liu Do mi v ca bn thn nguyn liu hoc sn phm khng t yu cuC s mt, hay bin mi v trong qu trnh ch bin c bit l khi x l nhit cao. S dng hng liu khi nguyn liu t tin v c ma v.Gim gi thnh sn phm..Liu lng s dng thng thng: 0.05- 0.3%Hin nay, c nhiu chuyn gia cho rng: nn s dng hng liu nhn to v chng an ton hn, khng ln mi v tp do c tinh sch & la chn cn thn


2.1.1.4. Hng liu dng bt (powdered flavoring)Powdered flavoring: l sn phm hng liu dng bt c to ra bng 02 phng php:Hp ph: hng liu dng lng (t nhin hoc nhn to) c c nh trn mt cht mang (ng, mui, maltodextrin..) c b mt xpBao vi nang: hng liu dng lng c nht trong mng polymer , mng ny tan ra khi tip xc vi nc2.1.1.5. Bt gia v (seasoning)-Bt nm (dry soup mix)L sn phm hng liu dng cho thc phm mi v mn, dng bt, l hn hp ca hng liu dng bt vi cc nguyn liu to v khc (ng, mui, bt ngt, gia v hnh ti..)01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Cc trng thi hng liu dng bt thng dng :Bo qun hng liu (trnh bay hi, b oxy ha..)Rc ln cc sn phm nh bnh Snack; Trn vo cc hn hp nguyn liu rn d phn tn Hoc vi mc ch p ng s tin li (gi gia v ca m n lin, sn phm bt dng ngay (instant dry premix) nh bt cam, chanh..)01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.1.1.6. Hng liu dng vi nhSn phm hng liu c nh ha m trong :Cc phn t to hng v khng phn cc, khng ha tan trong nc c ha tan ha trong dung dch cht nh ha c nng cao. Cc phn t cht nh ha to ra trng thi micelle, bao chung quanh cc phn t to hng v, to thnh h vi nh bnng dng trong cc sn phm dng dung dch nc, v d nh nc gii kht01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.1.1.5. Cc lu khi s dng hng liu liu lng theo hng dnnh gi kh nng tng tc tiu cc vi cc hng liu, thnh phn nguyn liu khcS dng qu liu c th gy tc dng xu hoc lng phChn cc hng liu bn nhit khi dng trong cc sn phm c gia nhitnh gi tnh bn mi v trong hn s dng ca sn phmS dng hng liu dng lng hay dng bt thch hp cho tng loi sn phm


2.1.1.6. Cc quy nh, qun l s dng hng liu an tonHng liu khng c qun l, nh m E/INS number nh cc loi ph gia khc (theo h thng nh m Codex)Ti VN, hng liu c quy nh trong danh mc 27 Hin nay; vic nh gi, qun l, cng nhn hng liu s dng an ton trong thc phm trn ton th gii c thc hin theo cc quy nh, hng dn ca FEMAFEMA (Flavor & Extract Manufacturers Association): Hip hi cc nh sn xut dch chit & hng liuFEMA l mt hi ng cc chuyn gia u ngnh trong cc lnh vc khoa hc thc phm, nghin cu pht trin, sn xut, phn phi hng liu ca nhiu Quc gia trn th gii


2.1.2. Cht ngt nhn to (nonnutritive/artificial sweeteners) 2.1.2.1. Gii thiu L nhng hp cht khng phi l ng truyn thng hay cc dn xut ca chng nh saccharose/fructose/glucose .. Dn gian thng gi l ng ha hcChng khng to ra hoc to rt t nng lng (cn gi l cht ngt khng calories) ngt cao hn rt nhiu so vi cc loi ng truyn thngV ngt ca chng kh ging vi ng saccharose, mt s c hu v hi ng, v d saccharine41


Cht ngt ngt tng i- Accsulfame Kali- Alitame- Aspartame- Cyclamate- 1,1 Diaminoalkan- L-Succrose- L-Aspartyl-3-(bicycloalkyl)L-alanine-akylester- PS 99- PS 100- RTI-001- Saccharine- Sucralose200200018030300-100011900

1800220058300600012.1.2.2. Cc cht ngt nhn to s dng trong CNTPBng 2. ngt ca cc cht ngt nhn toChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.1.2.3. Cht to ngt steviaCc hp cht to ngt khng calories t nhm cy c ngt SteviaCc hp cht, ch yu gm 02 loi, c tn ha hc l stevioside v rebaudioside ACc hp cht ny c chit xut t cc loi c ngt gi l Stevia, c ngun gc t Nam M ngt ca chng gp 250-350 ln so vi saccharoseNm 2006, WHO cng nhn tnh an ton ca cc hp cht ny v hin nay cc nc tin tin trn th gii (M, Nht Bn, Chu u..) cho php s dng rng ri nh mt PGTPCc tp on, cng ty sn xut thc phm trn th gii dng chng t lu trong cc thc phm, NGK dnh cho ngi n kingTi VN, vi nm gn y, cy c ngt c bit n, c trng, s dng & thng mi ha ti mt s a phng


2.1.2.4. Mc ch s dng cht to ngt nhn to: Ch yu dnh cho ngi mun hn ch calories t cc loi ng truyn thng (tiu ng, bo ph..)Dng trong sn phm c gia nhit cao nhng cn khng ch s to muGim gi thnh sn phm Chng c dng ch yu trong cc sn phm nc gii kht, ko, bnhCc cht to ngt s dng ph bin t trc n nay: aspartam, acesulfame potassium (hoc acesulfame K/Kali), saccharine, cyclamate, sucralose.. 01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.1.2.5. Cc lu khi s dng cht to ngt nhn toCh s dng trong mt s trng hp kh c bitChn loi cht ngt c kiu v ngt thch hp vi sn phm, c bit lu n hu vXem xt cn thn tnh trng php l, liu lng cho php, c tnh ca chngDo chng khng c cc tnh cht vt l, ha l, ha hc nh cc loi ng truyn thng nn:nh gi s nh hng ca cht ngt nhn to n cu trc, nht, mu sc.. ca sn phm khi qua cc qu trnh ch bin c, nhitS dng cc nguyn liu khc (xylitol, sorbitol..) thay th cc tnh cht trn ca ng


2.1.2.6. Vn an ton trong s dng cht ngt nhn toHin nay, trn th gii, vn cn nhiu quc gia cm s dng/ hoc s dng gii hn trong mt s sn phm/ hoc khuyn co thn trong khi s dng saccharine, cyclamate v chng c cho l c nguy c gy ung th, c bit i vi tr em & ph n mang thaiTrong khi , ti M, nm 2001 chnh thc g b cc cnh bo v tnh gy hi ca saccharine & xem chng l an tonSaccharine c trong danh mc ph gia 27 ca VN Trc y cyclamate b cm (khng c trong danh mc 3742) nhng hin nay BYT cho php s dng trong thc phm (hin nay c trong danh mc 27)01


2.1.3. Acid hu c /acid iu v (organic acidulants)2.1.3.1. Gii thiu L hp cht hu c thch hp cho mc ch thc phmC ph bin trong t nhin hoc c sinh ra trong qu trnh sn xut thc phmTo v chua nhm tng gi tr cm quan cho mt s thc phm cn thitChng cn c tc dng iu chnh pH h tr hoc nh hng n cc hp cht khc nh trong cc trng hp:To cu trc sn phm trong cc qu trnh to gel ca mt s keo a ncBo qun chng VSV, chng oxy ha..

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2.1.3.2. Cc acid iu v s dng trong CNTPBng 3. c tnh to v chua ca cc acid hu c

48Loi acidc imGhi chAcid aceticV chua ca dmC trong cc sn phm mn nh cc loi sauce, mayonaire..Acid lacticV chua ca cc sn phm ln menC trong yaourt, rau ci mui chua..Acid citricV chua ca cc loi tri cy c mi h citrusC trong cam, chanh, qut..Acid malicV chua hi gt, cht ca tri cy cha chnC c trng trong to, cc loi tri cy c v chua hi chtChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.1.3.3. Mc ch s dng acid iu v trong CNTPCc acid hu c c s dng trong CNTP ch yu l: acid malic, acid citric, acid lactic, acid acetic, acid tartaric iu v cho sn phm.Acid citric, acid malic & acid tartaric thng c s dng trong cc sn phm tri cy, bnh ko, sn phm ngtAcid acetic & acid lactic thng dng trong cc sn phm mnAcid citric l loi c dng ph thng nht to v chua & iu chnh pH cho thc phmTrong mt s trng hp, s dng kt hp cc acid vi nhau to v chua hi ha, c trng cho sn phmV d : kt hp acid citric & acid malic

01


2.1.3.4. Cc lu khi s dng acid iu vChn loi acid c kiu v chua thch hp vi sn phmXem xt cng on thch hp b sung acid (v d trong sn phm c ng saccharose, protein, b sung acid trong iu kin nhit cao s gy ra phn ng thy phn saccarose, protein)nh gi s nh hng ca acid thm vo (do lm gim pH) n s thay i cu trc, trng thi dung dch, kh nng bo qun chng VSV ca sn phmKhi cn thit, phi kim tra pH ca sn phm sau khi thm acid50


2.1.3.5. Vn an ton thc phm khi s dng acid iu vL cc hp cht c ngun gc t nhinChng c xp vo nhm ph gia GRASKhng c lu quan trng no lin quan n c tnh ca cc hp cht ny

51


2.1.4. Cht iu v/lm tng hng v (flavor enhancers)2.1.4.1. Gii thiuL nhm cht s dng lm tng v umami ca cc thc phm mi v mnUmami l mt trong nm v c bn: mn, ngt, ng, chua, umami (v ngt ca bt ngt, nucleotide, acid amin & mui Na, Ca ca n)C 03 cht/nhm hp cht ch yu dng lm tng hng v l:Acid glutamic & mui ca n (bng 4)Acid guanylic & mui ca nAcid inosinic & mui ca n


2.1.4.2. Acid glutamic & mui ca n Acid glutamic, mt trong 20 loi acid amin, l cht to v ngt tht c bn c trong tht cc loi ng vt, protein thc vtBng 4. Acid glutamic v mui ca n

53Tn hp chtM INSGhi chAcid glutamic620Monosodium glutamate621MSG-Bt ngtMonopotassium glutamate622Calcium diglutamate623Monoammonium diglutamate624Magnesium diglutamate625Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.1.4.2. Acid guanylic, inisinic & mui ca chng Acid guanylic, inisinic l cc hp cht thuc nhm ribonucleotide c trong RNA ca cc t bo sinh vtBng 5. Acid guanylic, inosinate & cc mui ca chng

01Tn hp chtM INSAcid guanylic & cc muiAcid guanylic626Disodium guanylate627Dipotassium guanylate628Calcium guanylate629Acid inosinic & cc muiAcid inosinic630Disodium inosinate631Dipotassium inosinate632Calcium inosinate633Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Trong thc t thng dng hn hp ca guanylate & inosinate, vi t l 5:5 Calcium 5-ribonucleotides (m INS 634)Disodium 5-ribonucleotides (m INS 635)Cc guanylate & inosinate lm tng v umami mnh hn MSG khong 10-20 lnDisodium 5-ribonucleotides (vit tt l I&G) thng c gi l siu bt ngt trong gii sn xut thc phm. I&G c tc dng cng hng (synergy) vi MSG lm tng v ngt tht (t l 98% MSG + 2% I&G lm tng ngt tht gp 4 ln so vi ch dng MSG ) & c th lm gim gi thnh sn phm

01


2.1.4.3. Mc ch s dng cht iu vCht iu v c dng ch yu lm tng v ngt tht c sn trong thc phm (to ra bi acid glutamic,cc mui glutamate & cc acid amin khc trong cc sn phm tht ng vt, sn phm thy phn protein thc vt)Lm tng s hp dn cho sn phm c v ngt tht Bn thn MSG v cc nucleotides khng to ra v ngt tht, m nu sn phm khng c cc loi nguyn liu nyCht iu v c dng ph bin & t l cao trong cc sn phm nh bnh Snack, gia v ca m n lin, sauce, nc trn salad, nc chm..


2.1.4.4. Cc lu khi s dng cht iu v:Trong sn phm nc (canh, xp..): khng nn dng qu 1% MSG0,0075-0,05% I&G cho cc sn phm khc nhauTuy nhn chung n c th gii xem l an ton, vn cn nhiu tranh ci v cc tc dng ph bt li ca nHin nay WHO (v mt s nc, c bit l M) vn c nhng khuyn co & gii hn nht nh vi MSG, c bit l s dng trong thc phm cho tr di 5 tui C mt t l rt thp ngi s dng MSG c th gp cc triu chng: d ng, nhc u, mi c.. (c gi l Chinese Restaurant Syndrome: triu chng nh hng Trung Hoa)


2.2. Cht mu thc phm:2.2.1. Khi nim-c tnhL cc hp cht to mu sc cho thc phm, ch yu ng gp cho gi tr cm quan ca thc phm, c phn loi thnh:Cht mu v cCht mu tng hp/nhn to (artificial food colors)Cht mu tng hp c bn cht t nhinCht mu t nhinCht mu t nhin c to ra trong qu trnh ch binTrong s ny, cht mu tng hp l nhm c dng ph bin nht t trc ti nay 01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.2.2. Cht mu v cThng l cc hp cht mui hoc oxyde kim loi nh CuSO4, TiO2, Fe2O3..C c im to mu bn, sc mu hp dn, gi r (v d: CuSO4 to mu xanh chui rt p, t nhin..)Hin nay a s cc cht mu v c b cm hoc b hn ch s dng do c tnh cao ca nTrong s , TiO2 cn c dng kh ph bin to mu trng c cho thc phm01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.2.3. Cht mu tng hpL cc hp cht hu c c tng hp ha hc, c cu trc phn t phc tp, khng tn ti trong t nhinChng c nhiu u im nh r tin, bn mu, d dng pha trn to cc tone mu khc nhau2.2.3. Cht mu tng hp c bn cht t nhinL cc hp cht c cng thc, cu to ha hc, tnh cht tng t vi cc hp cht trong t nhin nhng c sn xut bng con ng tng hp ha hcNhiu hp cht mu c bn trn th trng hin nay thuc loi ny, v d: -carotene c trong cc loi thc vt t nhin nhng ch yu hin nay c sn xut bng con ng tng hp ha hc


2.2.4. Cht mu t nhin c to ra trong qu trnh ch bin thc phmL cc hp cht hu c c mu sc nu, , en c to ra trong cc qu trnh ch bin thc phm nhit cao m trong thc phm c cha cc hp cht ng (ng kh, saccharose ..), m (acid amin, peptide..) nh nu, rang, nng, chin vv..V d: s to thnh cc hp cht mu melanoidin t phn ng maillards, cc hp cht mu caramels ca phn ng caramelTrong nhiu trng hp, cc hp cht mu ny to ra mu sc ch o ca sn phmV d: mu ca cc sn phm bnh nng, u phng rang vv..


Bng 6. Mt s cht mu tng hp c s dng ph bin & c php s dng ti VN01Tn muKiu muM INSM FD&C (M )TartrazineVng chanh 102FD&C Yellow No. 5 Brilliant blueXanh 133FD&C Blue No. 1Ponceur 4R sng 124B cmAllura Red 129FD&C Red No. 40IndigotineXanh m 132FD&C Blue No. 2 Sunset yellowVng cam 110FD&C Yellow No. 6 ErythrosineHng 127FD&C Red No. 3 Amaranth 123B cmFast Green FCFXanh lc 143FD&C Green No. 3


Lu :Cc hp cht mu trong bng trn gi l mu s cp. Khi trn cc mu s cp trn, s thu c cc tone mu khc nhau, gi l mu th cpV d : c th trn mu vng chanh vi mu to ra mu cam (mu th cp)Cc dng mu tng hpMu tan trong nc (dyes): l cc loi mu nh trong bng trn, c s dng trong cc sn phm cha nhiu ncMu khng tan trong nc nhng phn tn trong du (lakes): l mu tan trong nc c kt hp vi cc loi mui kim loi (thng l mui nhm). Chng c bn ln hn mu tan trong nc


Chng c dng trong cc sn phm cht bo, cha nhiu cht bo hoc cha t ncCch t tn mu tan trong nc/phn tn trong du:Mu tan trong nc: TartrazineMu phn tn trong du: Lake tartrazine01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.2.5. Cht mu t nhinL cc hp cht hu c c chit xut t cc nguyn liu thc vt, ng vt trong thin nhin, c cu trc phn t a dng & phc tpChng l cc sc t to ra mu sc cho cc loi hoa, tri cy, rau c qu, ng vt (mu ca tm..)D b tc ng (thay i mu sc, mt mu) bi cc yu t nhit , pH, ion kim loi..Ngoi vai tr to mu, mt s cht cn c vai tr sinh hc, tt cho sc khe (v d: -carotene l tin cht vitamin A)Nhn chung, chng c s dng m khng cn c s qun l cht ch do tnh an ton cao01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Cht mu t nhin ch yu thuc cc nhm:AnthocyaninsCarotenoidsClorophyllsCurcuminoidsNgoi ra cn c nhm cht mu t nhin to ra trong qu trnh ch bin nhitCaramelsCc hp cht Maillard


Bng 7. Mt s cht mu t nhin trong danh mc 27 ca VN01Nhm hp chtNgun gcKiu muM CodexCurcuminoids (turmeric)C nghVng ngh 100..AnthocyaninsC nhiu trong v nho, cc loi tri cy, rau xanhXanh dng, 163..CarotenoidsC nhiu trong qu gc, cc loi tri cyVng, cam, 160..ClorophyllsCc loi rau xanhXanh 140..CaramelsTo ra t phn ng caramel ha ngNu 150..Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Bng 8. u nhc im cht mu t nhin so vi cht mu tng hp

01Loiu NhcCht mu tng hpBn muTo mu phong ph, hp dnKhng nh hng mu v thc phmR tinS dng vi liu lng gii hnB ngn cm hoc kim sot cht chC vn tim tng v sc kheCht mu t nhinKhng b rng buc bi tnh trng php lAn ton/tt cho sc kheTo hnh nh sn phm thn thin vi ngi tiu dngKhng bn muS dng vi lng nhiuC th ln mi ca nguyn liu chit xutGi caoChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.2.6. Mu cng nghipBao gm 2 loi:Loi 1: cc hp cht c bn cht v cng thc ha hc khc vi cc hp cht mu thc phm (t nhin v tng hp), v d nh: rhodamin B, 2,4-diaminoazobenzene (DAB), orange IITrong s ny, c nhiu hp cht cha vng benzen c tc hi nghim trng n sc kheLoi 2: cc hp cht c bn cht v cng thc ha hc ging vi cc hp cht mu thc phm (t nhin v tng hp) nhng cha nhiu tp cht (c bit l hm lng kim loi nng), vt mc cho php s dng trong thc phm01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.2.7. An ton-c tnh ca mu tng hpL nhm ph gia c cc quy nh an ton rt khc nhau trong cc quc gia khc nhau (v d: i vi mt s loi mu; nc ny cho php s dng, nc khc li cm..)Do tnh nhy cm vi sc khe con ngi, nhm ph gia ny c qun l rt cht ch bi cc t chc, c quan qun l thc phm trn th giiMt s cht mu ang b nghi ng v tnh an ton, tuy hin nay chng vn c cho php s dng do gii khoa hc cha bng chng cng nhn rng ri (v d: tartrazine b nghi ng gy mt s bnh d ng, erythrosine gy ra khi u tuyn gip chut..)


Ti M, theo quy nh ca FDA, mt s loi mu thc phm tng hp c m FD&C phi c FDA cp chng nhn cho tng l/m trc khi a ra th trng (bng..)Nhm ny c gi l: nhm cht mu thc phm cn c chng nhn (list of color additives subject to certification)01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.2.8. Mc ch s dng cht mu thc phmGip phc hi li cht mu t nhin ban u ca sn phm, khi cht mu t nhin ny b mt i trong qu trnh ch bin, bo qun.Xc nh r hay nhn mnh cho ngi tiu dng ch n mi t nhin rt nhiu thc phm.Gip ngi tiu dng xc nh r c nhng thc phm c xc nh theo thi quen tiu dng.Gia tng mu sc c hiu ca thc phm c cng mu km.Lm ng nht mu sc ca thc phm.To thc phm c mu sc hp dn hn.01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.2.9. Cc im cn ch khi chn & s dng mu thc phmPh hp vi lut thc phm ti ni thc phm c tiu th.Dng vt l cn s dng: mu dng lng hay dng bt. Mu tan trong nc hay phn tn trong duTone mu ph hp, t nhin vi c tnh cm quan ca thc phmnh hng ca thnh phn ca thc phm tc ng ln bn mu.nh gi mc nh hng ca iu kin ch bin: nhit , thi gian ch bin.Kh nng bo v ca bao b, k thut ng gi t cc tc nhn nh sng, nng O2 ,.. Trong qu trnh lu thng, phn phiYu cu v thi gian bo qun .01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.3. Cht keo thc phm/keo a nc (hydrocolloids)2.3.1. Khi nim-c tnhBn cht l cc polymer (i phn t, c cu thnh t hng trm n hng ngn n phn t) thuc nhm polysaccharides hoc protein Chng c xp vo nhm to c (thickening agents), lm bn/n nh (stabilizers) v to gel (gelling agents)Nh c cc tnh cht c l c bit, chng c chc nng & vai tr l cht to nht, to c, to ng, to do, nh ha, n nh bt, to mng..


Keo a nc thu c t ngun t nhin hoc con ng tng hp sinh hc t nhin nh: Tinh bt, Cc loi rong to, nha cy, Sn phm m ng vt, sa, Tng hp t VSV2.3.2. C ch to gelCc polymer cht keo + nc: ht nc trng n gia nhit cao hn nhit to gel gin mch, ha tan/phn tn hon ton lm ngui thp hn nhit to gel lin kt vi nhau ti mt s vng trn mch phn t mng li n nh trng thi gel


2.3.3. Mt s khi nim v gel ca keo a ncNhit to gel (setting temperature)L nhit m gel c to raNhit chy ca gel (melting temperature)L nhit m gel s b chy lng sau khi hnh thnh gel n nh. Thng mi loi keo a nc c im chy gel khc nhau tr ca gel (hysteresis)L khong chnh lch nhit gia nhit to gel v nhit chy gelng dng quan trng ca tr: rau cu trong syrup ng, c ng hp & thanh trng


2.3.4. Mt s tnh cht ni bt ca keo a ncTnh ho nc: keo a nc c th lin kt vi mt lng nc gp nhiu ln khi lng ca n, to ra dung dch c nht cao. mt nng keo nht nh, a s chng to ra cu trc dng gel nht ca dch keo: cng ln khi khi lng phn t ca polymer cng lnTnh thun nghch & bt thun nghch: mt s loi c tnh to gel thun nghch (c th lp li chu trnh to gel-chy gel nhiu ln), v d agar, gelatine, carragenan... S khc to gel khng thun nghch


Tnh cng hng/hip lc (synergy): l tnh cht ca a s keo a nc m chng th hin bn, mnh ca gel tt hn nhiu khi c dng kt hp vi mt/hai loi keo a nc khc tng nng thp hn nng ca tng cht ring r.V d: carragenan cng hng/hip lc vi locust bean gum, vi tinh bt, vi protein trong saTnh cht thixotropic (hnh..): mt s loi dch keo khi yn, chng c trng thi gel c, rt nht. Khi tc ng lc khuy, gel tr nn linh ng, chy lng, nht gim theo tc khuy.V d: xanthan gum


01

Hnh 1. Tnh cht thixotropic ca xanthan gumChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Bng 9. Cc loi keo a nc ph bin & ngun gc

Bai Giarngsine TPCN01LoiNgun gcM INSng vtThc vtRong toVi sinhHM-PectineX 440LM-PectineX 440GelatineXKhng quy nhGuar gumX 412AgarX 406AlginateX 400, 401, 402, 403Caseinate (protein sa)XKhng quy nh

CMCX 466CaragenanX 407Xanthan gumX 415Protein u nnhXKhng quy nhChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Trong bng trn:Gelatine, caseinate, protein u nnh: bn cht l cc polymers protein. Chng khng c m Codex v c xem l sn phm thc phm nhng ng thi c s dng nh ph giaCc hp cht cn li: bn cht l polysaccharides (carbohydrates)


2.3.5. c tnh-An ton ca keo a ncDo c ngun gc t nhin nn keo a nc c xem l an ton cho mc ch s dng trong thc phm, khng b kim sot nghim ngtTuy nhin, phi s dng loi c tinh khit cao, thch hp cho thc phm (food grade) V d: cng l gelatine nhng c 03 phm cp (grade) khc nhau, s dng trong 03 lnh vc: dc phm, thc phm, cng nghipCh b gii hn s dng trong mt s thc phm c bit, v d thc phm dinh dng cho tr em01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Hnh 2. V d minh ha s to gel ca alginate khi c mt ion Ca

01


iu kin cn thit s dng hiu qu keo a nc: chng phi c phn tn, hydrate ha v/hoc ha tan hon ton trong ncDo tnh ho nc & d b vn cc khi trn vo nc, nhn chung, cc loi keo a nc cn phi x l trc khi phi trn vo thc phm. Thng dng cc bin php:Ngm trong nc thng/nng vi mt lng nc & thi gian nht nh (gelatine)Phi trn kh vi mt lng ng ct nht nh. Cho t t hn hp ny vo nc thng/nng, c khuy trn lin tc (to ra phu xoy) hoc s dng tht b nh trn tc cao


2.3.6. Cc lu khi chn & s dng keo a nc pH ca thc phm:Mt s loi keo to trng thi gel tt pH acid mnh, nhng loi khc li khng yu cu, V d HM pectin ch to gel tt pH 3-4, trong khi agar vn to gel tt pH trung tnhProtein sa ng t (to gel) khi pH < 5 Hm lng ng saccharose trong thc phma s cc keo a nc to gel tt hn khi thc phm c hm lng ng cao. Mt s t khc li khng yu cu01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

S hin din ca cc loi ion nh Ca, K: Mt s loi ch c th to gel khi c mt mt s loi ion, v d alginate, LM pectin ch to gel khi c mt ion CaNhit ca qu trnh ch binMt s loi keo a nc c th b thy phn (to ra cc polymer nh hn) nhit cao, c bit khi kt hp vi iu kin pH thp, v d nh agar, gelatine, protein, carragenan..Kt qu l cng to gel s b yu iXem xt cn thn cc c tnh ca tng loi nh trnh by phn trn01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.3.7. Mc ch s dng/ng dng cc loi keo a ncCi thin tnh cht cu trc, cm quan cho cc sn phm thc phm nh cc c tnh trn (to nht, to c, to c, to ng, to do, nh ha, to bt, to mng..) Gim gi thnh sn phm do c th ct gim nguyn liu t nhinTng thi gian bo qun cho sn phmC th thay th mt phn cht bo trong mt s sn phmTo ra cc sn phm thc phm mi01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Bng 10. ng dng cc loi keo a nc01STTLoi sn phmLoi hydrocolloidsVai tr-cng dng1234567Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.4. Cht nh ha/cht hot ng b mt (emulsifiers/surfactants)2.4.1. Khi nim-nh ngha h nh tngL mt h thng gm 02 pha lng khng ha tan vo nhau (thng l cht bo & nc)Trong , mt cht lng c trng thi nh cc git hnh cu, kch thc rt nh (ng knh 0.1-100m) phn tn (gi l pha phn tn hoc pha khng lin tc) trong cht lng kia (gi l pha lin tc)Nu cht bo phn tn trong nc: gi l h nh cht bo (du)/nc, k hiu l O/WNu nc phn tn trong cht bo: gi l h nh nc/cht bo (du), k hiu l W/O01

Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm Hnh 3. Hnh nh minh ha h nh tng01


Cc sn phm - h nh tng tiu biuSa tiSa chua (yogurt)Ph mai (cheese)Nc xt (sauce), mayonaireKem (ice cream)Vng sa (dessert cream)Whipping cream (dng nh kem trang tr bnh kem, bnh sinh nht..)Kem b sa (v d cc loi lm nhn bnh)B sa, Magarine 01Hnh 4. M hnh minh ha h nh tng ca sn phm kem (ice cream)01

Hnh 5. S minh ha cc c tnh ca h nh tng01

2.4.2. Cht nh haBn cht l cc hp cht hot ng b mtPhn t cht hot ng b mt-nh ha gm hai phn: Phn c i lc vi nc (cn gi l a nc) hay phn u (head hyprophilic) Phn k nc (cn gi l a bo) hay phn ui (tail hyprophilic).Nhm chc phn k nc c th lin kt vi cht bo, hp cht a bo, Nhm chc phn a nc c th lin kt vi nc, hp cht a nc

01Hnh 6. M hnh minh ha phn t cht hot ng b mt-cht nh ha01

Cu to ha hc ca cc hp cht nh haPhn k nc (ui a bo) : l chui hydrocacbon mch di nh alkyl, phenol, amine, alcol, amide.Phn a nc (u a nc) : propylen oxide, ethylen oxide, polyglycol, glucose, glycerin, acid hu c.Lu : Trong s cc hp cht ny, nhiu loi keo a nc ( trnh Mc 2.3) c tnh cht nh ha rt tt, tuy khng c xp chnh thc vo nhm ph gia nh hac bit, protein trong sa, c vai tr nh ha quan trng trong sa & cc sn phm t sa


2.4.3. Vai tr ca cht nh ha Cht nh ha c s dng trong trng hp h thng thc phm c 02 pha lng: 01 pha nc/ hp cht a nc 01 pha cht bo/ hp cht a bo Cht nh ha gip hnh thnh h nh tng bn, n nh gia 02 pha nc/bo hoc bo/ncTo ra trng thi ng nht cho sn phm, ngn cn s tch pha ca nc v bong dng khc (to mn, xp, lm chm thoi ha tinh bt, cht h tr qu trnh..)

Cn bng k nc a nc (HLB: Hydrophilie Lipophilie Balance)Cn bng k nc a nc HLB l t l gia tnh a nc v k nc. Gi tr HLB cng thp (1-40): cht hot ng b mt c tnh a du, HLB cng cao (>40), cht hot ng b mt c tnh a nc.Ch s HLB l mt thng s quan trng trong vic la chn mt cht hot ng b mt n nh sn phm. Trong bng sau s gip chng ta la chn cht hot ng b mt ng dng cho tng loi sn phm.01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.4.4. Cn bng a nc-k ncHu ht cc cht nh ha l tc nhn tc ng ln b mt c th to nh tng du v nc bng c hai nhm thn du v thn nc hin din trong cng thc phn t.Cn bng a nc k nc, ch s HLB (Hydrophilie Lipophilie Balance):Cn bng a nc k nc HLB l t l gia tnh a nc v k nc. Gi tr HLB cng thp (1 - 40): cht hot ng b mt c tnh a du, HLB cng cao (>40), cht hot ng b mt c tnh a nc.Cc cht nh ha c HLB thp, n nh nh tng Du/Nc v ngc li. Mt h thng nh tng i hi phi c mt cht nh ha c HLB ti thch.

Bai Giarngsine TPCN01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Bng 11. Ch s HLB & chc nng to nh

Bai Giarngsine TPCN01Ch s HLBChc nng4 - 6To h nh tng nc/du8 - 18To h nh tng du/ ncChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

C rt nhiu loi cht nh ha hoc c tnh nh ha, trong mt s cht nh ha c dng thng dng nht (bng 10)Bng 12. Cc cht nh ha c dng thng dng

Bai Giarngsine TPCN01Cht nh haM INSEster ca glycerol vi acid lactic v cc acid bo 472bMono v diglyceride ca cc acid bo (DMG) 471Lecithin v nhng cht tng t. 322Ester ca glycerol vi acid citric v acid bo 472cEster ca polyglycerol vi acid bo 475Ester ca ng saccharose vi cc acid bo 473Sorbitan Monostearate/Tristearate/Monolaurate/Monoolelate/Monopalmitate491/492/493/494/495Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.4.5. Mt s ng dng c bit ca cht nh haNgoi tnh cht c trung lm bn h nh tng O/W hoc W/O, mt s cht nh ha cn c cc tnh cht & ng dng:To phc vi tinh bt: Hu ht cc cht nh ha u cha mt mch acid bo dng thng trong phn t nn c kh nng to phc vi cc thnh phn amylose ca tinh bt. y l tnh cht rt quan trng c s dng trong bt nho bnh m ngn cn s lo ha ca bnh m sau khi nngBai Giarngsine TPCN01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Tng tc vi protein: Cc cht nh ha dng cation c th phn ng vi mt s protein trong thc phm v lm ci thin tnh cht ca thc phm. Trong bnh m, n c kh nng tc dng vi gluten (bn cht l protein), lm gia tng s mm do ca khi bt nho, gip d cn; cun, lm tng th tch bnh trong qu trnh nng.Ci thin nht: Cc cht nh ha, c thm vo h nh tng cha nhiu ng trong cht bo, c kh nng lm gim nht ca h thng bng cch to mng bao quanh cc tinh th ng.


Tnh cht ny, in hnh l ca cht nh ha Lecithin, to iu kin cho qu trnh nghin chocolate n mt kch thc rt mn (25-40m).Cht bi trn: Cc cht nh ha nh mono-diglyceride hoc distilled monoglyceride (DMG) c kh nng bi trn trong cc qu trnh sn xut . Trong sn xut ko mm, chewing gum thm 0.5-1 % dimonoglycerid c th lm gim dnh ca khi ko vo thit b trong qu trnh vut, p n, ct, bao giBai Giarngsine TPCN012.4.6. Ngun cung & c tnh ca cht nh haCht nh ha c bn cht t nhin:Lecithin thu t qu trnh sn xut du u nnhCc loi keo a nc c vai tr nh cht nh ha (thu nhn t thc vt, ln men VSV), Protein sa (thu t sa ti).. Chng c cng nhn l an ton cho s dng trong thc phm01Cc loi nh ha dn xut t cc acid bo:Ch yu c sn xut t du thc vt hydro ha (ui a bo) & glycerine, ng, acid hu c (u a nc) Nhn chung vn c xem l c c tnh thpNhng gn y, mt s chuyn gia lo ngi cc hp cht ny c th:Cha phn t acid bo b chuyn cu hnh t dng cis- sang dng trans- khi hydro ha du thc vtnh hng khng tt cho tim mch01

Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm Hnh 7. Cht nh ha dng trong cng ngh sn xut bnh bng lan

Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc Hnh 8. Bnh bng lan xp (Sponge cake)

Without GRINDSTED GAEmulsifier Blends (khng dng cht nh ha )With GRINDSTED GAEmulsifier Blends (c dng hn hp nh ha )Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.4.7. X l cht nh ha trc khi s dngNu cht nh ha dng bt kh, phi phn tn n vo mt dung mi thch hp (du hoc nc) phn t ca n pht huy c y kh nng nh haThng kt hp vi s gia nhit

01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm V d v phng php phn tn cht nh ha DIMODAN vo ncHeat the water to 68CAdd the DIMODAN HA agitating gently to a dispersion.Continue agitation at 62-66C approx. 10-15 minutes.Cool the dispersion to 50C, agitating slowly.

Hnh 9. X l/chun b cht nh ha trc khi s dngChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.4.8. Cc lu khi s dng cht nh haCc sn phm cht nh ha trn th trng:C th l mt loi hp cht nh ha ring l Hoc mt hn hp cc hp cht nh ha (loi ny ph bin hn) t c nhiu mc ch cng ngh & tnh cht sn phm khc nhauCc hn hp ny c phi trn & chun b dng d dng phn tn Phi chn c loi nh ha thch hp vi:c tnh thnh phn nguyn liu c tnh qu trnh ch bin, bo qun Yu cu cht lng ca sn phm


Nn tham kho hng dn ng dng & s dng ca nh sn xutNn thc hin qu trnh th nghim & nh gi hiu qu trc khi s dng chnh thcS dng cht nh ha qu liu lng:Lng phPhn tc dng: c th lm thay i tnh cht chc nng hoc lm gim mi v c sn hoc to mi v kh chu cho sn phm V d: lecithine thng c s dng vi liu lng khng qu 0.5%. Nu dng nhiu hn c th to ra mi v hc rt kh chuBai Giarngsine TPCN01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

No GA 505 (khng c cht nh ha ha)50% of Opt (s dng 50% lng cn thit)Optimum(s dng 100%lng cn thit)

200% of Opt(s dng 200%lng cn thit)

Hnh 10. V d minh ha v s dng cht nh ha qu liu lng (loi GRINDSTED GA 505 cake gel) Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.5. Cht chng oxy ha (antioxidants)2.5.1. Khi nim-nh nghaS oxy ha cht boHin tng oxy ha cht bo xy ra i vi thc phm c cha nhiu cht bo trong qu trnh ch bin, c bit r rt trong qu trnh bo qun, lu thng, phn phiL mt chui phn ng phc tp, tri qua nhiu giai onS oxy ha cht bo khng no c khi to bng vic to thnh cc gc t do Cht bo cng khng no (trong phn t acid bo cha nhiu ni i khng no) cng d b oxy ha


S oxy ha c thc y & h tr bi cc yu tOxy trong khng kh Nhit cao Mt s ion kim loi (Fe2, c bit l ion Cu2+ )nh sng mt tri m cao Cc acid bo t do v cc enzym lipase c sn trong thc phm


Hnh 11. M hnh cu trc phn t ca cht bo; acid bo khng no, nhiu ni i

Cht bo Acid bo khng no, nhiu ni i

Acid bo khng no, mt ni i

01

Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm Tc hi t qu trnh oxy ha cht boTo ra mi v i, gt; pht sinh cc mi v xu, kh chuThay i mu sc, bin mu, bc muMt mi t nhin ca cc loi hng liuThay i nht ca sn phm.Bin i & lm mt cc thnh phn dinh dng, vitamin..To ra cc hp cht c hi cho sc khe


2.5.2. Cht chng oxy haL cc hp cht hu c c thnh phn ha hc rt a dng, trong ni bt l nhm hp cht cha vng phenol (gi l hp cht phenolic)Chng c th l cc hp cht hu c c bn cht t nhin hoc tng hpC ch tc dng ca chng:Kt hp ngn chn cc tc nhn gy ra s oxy ha (oxy, cc ion kim loi ..)Kt hp vi cc gc t do sinh ra trong cc phn ng oxy ha nhm chn ng chui phn ng oxy haCc loi chng oxy ha tng hp c hiu qu hn hn cc loi chng oxy ha t nhin


2.5.3. Phn loi cht chng oxy haCht chng oxy ha chnh (1)Cht h tr qu trnh chng oxy ha (2)Cht h tr lm tng hiu qu ca cht chng oxy ha chnh (3)C nhiu loi hp cht c tnh chng oxy ha cht bo, nhng ch c mt s loi thc s c hiu qu ng kTrong thc t, hin nay c 05 hp cht c dng ph thng nht: BHA, BHT, TBHQ, propyl gallate, nhm vitamin E (bng..)


01TnNgun gcPhn loi M INSBHATng hp(1) 320BHTTng hp(1) 321TBHQTng hp(1) 319Propyl gallateTng hp(1) 310Vitamin ET nhin 307Acid ascobicT nhin(3) 300Ascobyl palmitateBn tng hp(2) 304Acid citricT nhin(2)(3) 330Hp cht carotenes (-carotene, lycopene, lutein, zeaxanthin, canthaxanthin), hp cht phenol..T nhin(2)Bng 13. Cc cht chng oxy ha thng dng & c php s dng ti VN hin nayChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Bng 14. u nhc im ca cht chng oxy ha t nhin & tng hp

01T nhinTng hpu imThn thin vi sc kheC th ng gp vo qu trnh chng oxy ha khc trong c thHot lc chng oxy ha caoBnR tinNhc imHot lc chng oxy ha thpKhng bnGi caoC nguy c tim tng cho sc kheB kim sot cht chKhng thin cm i vi ngi tiu dngChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Hnh 12. Cu to ha hc ca mt s cht chng oxy ha quan trngtert-Butylhydroquinone(TBHQ) Butylated hydroxytoluene (BHT)

Butylated hydroxyanisole (BHA) Propyl gallate

01


2.5.4. Tnh cht cng hng (synergy) ca cht chng oxy haTn dng tnh cht ny, lm tng hiu qu chng oxy ha (hnh di), ngi ta thng:S dng kt hp cc cht bo qun chnh vi t l thp V d: BHA + BHT..S dng cc hp cht chng oxy ha chnh vi cht chng oxy ha h tr V d: BHA, BHT, TBHQ + acid citric, acid ascorbic..01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm Hnh 13. Hiu ng cng hng ca BHA v BHT

010.010.02102030405060700BHTBHABHA/BHT Tng hm lng cht chng oxi ha (%) n nh ca m heo (theo phng php AOM)Thi gian ch s peroxide t n 20 mEq(h)


2.5.5. Cc ch s v h hng cht bo trong sn phmCh s acid-AV (acid value)L lng acid bo t do c trong du m hoc sn phm cha du mTrong mt s iu kin thch hp, n c sinh ra t qu trnh thy phn cht bo (triglyceride b thy phn to ra acid bo & glycerine)Ch s ny cng cao, bo hiu kh nng sn phm s b oxy ha cng lnMi nhm sn phm c th c ch s acid cn kim sot khc nhau


V d v ch s acid bo t do ca du n:Du n tinh luyn: 0.3 ml dd KOH 0.1NDu n cha tinh luyn 4.0 ml dd KOH 0.1NCh s peroxyde PV (peroxyde value)L cc hp cht sinh ra t qu trnh oxy ha cht boCh s ny cng cao, bo hiu cht bo b oxy ha mc cng caoCh s peroxyde thng c tnh bng n v mEq (milliequivalent)


2.5.6. c tnh-an ton ca cht chng oxy haTh gii ang tn ti cc tranh ci v nguy c gy ra cc khi u, thm ch ung th ca chng, trong c bit l BHA, BHT, TBHQHin nay, cc nc tin tin c khuyn co hn ch s dng cht chng oxy ha tng hp do c cc lo ngi tc hi n sc khe (c bit khi s dng liu lng cao) cc quc gia & khu vc cho php s dng, cc quy nh bt buc nh sn xut phi tun th nghim ngt v liu lng s dngV d: ch cho php s dng tng hm lng cc cht chng oxy ha chnh bng 0.02%Khi chn s dng cht chng oxy ha, phi c bit lu n tnh trng php l ca chng


2.5.7. Xu hng thn thin trong sn xut, bo qun thc phm chng s oxy ha cht boS dng cht chng oxy ha tng hp c c tnh thpS dng cc cht chng oxy ha c ngun gc t nhinKim sot, ngn chn cc yu t khi to, thc y qu trnh oxy haKhng ch cht ch s acid bo t do, peroxyde, m ca nguyn liu u voKim sot cc iu kin ch bin (thi im b sung cht chng oxy ha, nhit , oxy khng kh..)S dng thit b, dng c ch bin c cht liu ph hp (s dng cht liu inox, trnh s thi nhim cc ion kim loi nh Cu2+ , Fe2)01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

S dng cht liu bao b ph hp (ngn cn nh sng, ngn thm oxy..)Phng php ng gi hin ing gi chn khng (trit tiu ngun oxy)Lm gim t l oxy n mc rt thp (1-5%) trong khng kh (bm kh nitrogen vo bao b thay th khng kh..)Bo qun thch hp Trnh nh nng mt triNi kh ro, thong mt01Hnh 14. Mt s th minh ha hiu qu ca cc cht chng oxy ha

01Hn hp (1)Hn hp (2)TBHQ, 0.02%TBHQ, 0.01%PG, 0.02%PG, 0.01%BHT, 0.02%BHT, 0.01%BHA, 0.02%

BHA, 0.01%

Tocopherols, 0.06%Tocopherols, 0.03%

Mu i chng

DU NNH510152025Thi gian (gi) t n thi im qu trnh oxi ha xy ra nhanh 1100C (theo phng php OSI)

Hn hp (1): 0.02% TBHQ 0.003% Axit CitricHn hp (2): 0.0076% BHA 0.0076% BHT 0.00456% TBHQ0.00456% Axit Citric


Hnh 14. Mt s th minh ha hiu qu ca cc cht chng oxy ha (tt)

01TBHQ, 0.02%TBHQ, 0.01%PG, 0.02%PG, 0.01%BHT, 0.02%BHT, 0.01%BHA, 0.02%

BHA, 0.01%

Tocopherols, 0.06%Tocopherols, 0.03%

Mu i chng

DU C10203040Thi gian (gi) t n thi im qu trnh oxi ha xy ra nhanh 1100C (theo phng php OSI)


2.6. Cht bo qun/cht chng vi sinh vt (preservatives/anti-microbials)2.6.1. Khi nim-nh ngaVi sinh vt (VSV) gy h hng thc phm bao gm nm mc, nm men, vi khunChng tn ti rt ph bin trong t nhin t cc ngun nh khng kh, nc, t; trn t chc thc vt, trong c th ngi, ng vt, trn cc vt dng xung quanh..Nhiu loi VSV c th gy ng c cp tnh hoc sinh c t c th gy ng c mn tnhNhiu loi vi khun khu tr trong ng rut, ng bi tit ca ngi & ng vt l nhng loi nhim rt ph bin


Cc loi VSV gy h hng & ng c thng gp l: Vi khun: E.Coli, Staphylococcus aureus, Salmonella, Clostridium perfingens, Bacillus cereus, Vibrio parahaemolyticus, Pseudomonas aeruginosa, Shigella boydii..Mt s loi nm mc Nm mc en Mucor v Rhizopus, Nm mc xanh Aspergillus v Penicillium..


2.6.2. C ch & hu qu ca qu trnh gy h hng thc phmC chVSV sn sinh ra cc enzym xc tc cc phn ng lm bin i cc hp cht carbohydrate, protein, lipid (bt, ng, m, cht bo)VSV s dng ngun dinh dng ca thc phm, thc hin qu trnh trao i cht & sn sinh ra cc hp cht c c tnhHu quTo ra cc hp cht c mi v i, chua, thiu, thiTo ra cc hp cht gy ng cV d: Cc loi nm mc en & xanh c th sinh c t vi nm gy ung th nh Aflatoxin B1, B2, M1, M2, G1. G2 v.v.


2.6.3. Cc yu t nh hng n tc pht trin ca VSV trong thc phmHot nc:Phn ln VSV ch c th hot ng & pht trin mc Aw >0.8 Hot nc cng cao th tc sinh trng ca VSV cng nhanh.Hm lng oxy trong kh quyn:Nhiu loi nm mc, vi khun gy h hng thc phm l loi VSV hiu khLng oxy cng thp, cng c ch s pht trin ca cc VSV


Nhit bo qun sn phm: Nhit bo qun thp s c ch s pht trin ca vi sinh vt (nhng khng tiu dit c) .Phn ln VSV b c ch tm thi nhit lnh (0-10C). B c ch thc s iu kin lnh ng (-18C) pH ca sn phm:pH < 4 s c ch a s cc loi vi khun & mt s loi nm mcV d: thc phm c v chua s bo qun c lu hn Tuy nhin, mt s loi nm mc vn c th tn ti trong iu kin pH thp ny.01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Ngun dinh dng: cc VSV cn nhiu cht dinh dng thit yu nh protein, carbohydrate, vitamin, khong cht.. tn tiSn phm cha cng nhiu cc hp cht carbohydrate, protein n gin (acid amin, ng n..) cng thun li cho VSV pht trinTh oxy ha-kh01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Tm li:Bn cht VSV gy h hng cng l mt t chc sinh vt, c s sng. Do :

Chng phi cn cc yu t thit yu nh Oxy, Nc, Ngun dinh dng, Mi trng sng ph hp chng tn ti & pht trin 01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Trong sn xut, cc ngun nhim VSV ch yu t:Nguyn liuBao b tip xc trc tip vi thc phmMi trng khng kh khu vc sn xutThit b, dng c ch bin, sn xutCon ngi tham gia sn xutTrong : Mc nhim VSV do cc iu kin v sinh yu km trong qu trnh s ch, sn xut, bo qun thc phm l cc k quan trngL yu t ch yu lm nhim & h hng thc phm


2.6.4. Cht bo qunL cc hp cht v c hoc hu c c ngun gc t nhin hoc tng hp (khi nim tng hp tng i)Nhm hp cht tng hp, gm ch yu:Nhm acid hu c (c hoc khng c vng benzen) & cc mui ca nNhm c cha cc gc v c NO3-, SO2-Nhm hp cht t nhinL cc hp cht hu c c tnh khng sinh t nhin trong cc loi thc vt, ng vt, VSV..V d: lysozyme trong lng trng trng g


Cc hp cht sinh ra trong cc qu trnh t nhin V d: nisin c sinh ra trong qu trnh ln men saChng cha c ng dng bo qun thc phm phm vi rng riTrong nhm hp cht tng hp, cc hp cht c bn cht l cc acid hu c c vai tr quan trng nhtC ch ca cc cht bo qun t hiu qu bo qun l do:Lm tr hon, c ch s pht trin ca VSVHoc tiu dit cc VSV.


Cc chng VSV nh hng ln VSV di cc hnh thc sau: nh hng ln ADN.nh hng ln s tng hp protein ca vi sinh vt.nh hng ln s hot ng ca cac enzim. nh hng ln tnh thm thu ca mng t bo. nh hng ln vch t bo. nh hng len c ch trao i cac cht dinh dng.01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Bng 15. Cc cht bo qun thng dng & c php s dng ti VN (Danh mc ph gia 27)

01Cht chng VSVM INSPhn loiPropionic acid280Gc acid hu c-Tng hp Calcium propionate282-nt-Sodium propionate281-nt-Sorbic acid200-nt-Potassium sorbate202-nt-Sodium sorbate201-nt-Benzoic acid210-nt-Sodium benzoate211-nt-Potassium benzoate212-nt-Acid acetic/Potassium acetate/Sodium acetate 260/261/ 262Gc acid hu c-Bn tng hp


Bng 15. Cc cht bo qun thng dng & c php s dng ti VN (Danh mc ph gia 27) (tt)

01Cht chng VSVM INSPhn loiSulfur dioxide 220Gc v c - Tng hp Sodium sulphite 221-nt-Sodium hydrogen sulphite 222-nt-Sodium nitrate 251-nt-Potassium nitrate 252-nt-Sodium nitrate 251-nt-Potassium nitrate 252-nt-Nisin 234Peptide - T nhinNatamycin235Khng sinh hu c-T nhinChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Khi chn & s dng cht bo qun, cc yu t cn xem xt :Thnh phn & tnh cht nguyn liu, sn phm thc phmLoi VSV nhim c trng cho loi nguyn liu, sn phm thc phm Gi tr pH ca thc phmDy pH m cht bo qun c tc dng, hiu quTnh cht ha hc, hot tnh ca cc cht bo qun.Ph tc dng rng/hp (hiu qu chng li nhiu/t loi nm men, mc, vi khun gram (-)/(+)..) ha tan ca cht bo qunHng s phn ly ca cht bo qun


Cc cng on ch bin nhit c trong quy trnh (gia nhit, thanh trng, tit trng..)Bao b & phng php ng giPhng php bo qun thc phm (lnh ng, lnh, nhit thng).Mc nhim VSVGi thnh v hiu qu khi s dng cc cht bo qun.


Cht bo qunpH hot nghiu quPhm vi hot ngAcid benzoic/Benzoates 4.5c ch nm men, nm mc v nhiu loi vi khun.Acid propionic/Propionates 5.5c ch nm mc, kh nng c ch vi khun hn ch nhng hiu qu i vi Bacillus mesentericus, t hiu qu i vi nm men.Acid sorbic/Sorbates 6.5c ch nm men, nm mc v nhiu loi vi khun (k c Bacillus mesentericus) nhng thng khng hiu qu i vi vi khun lactic.01Bng 16. nh hng ca pH ln hiu qu hot ng ca cht bo qun9/12/2013Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

pH% cha phn lyHnh 15. Hiu qu ca cc cht bo qun gc acid hu c9/12/2013Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm 2.6.5. Cc yu t nh hng ln cht bo qunnh hng ca pH:i vi cc cht bo qun c ngun gc t acid hu c, hiu qu bo qun s thay i theo gi tr pH ca sn phm. pH ca sn phm cng thp ( acid cao), th hiu qu bo qun cng cao Do lng cht bo qun s dng t hn.iu kin v sinh Lng cht bo qun ty thuc vo nguyn liu v iu kin ch bin . Thc phm cn phi c ch bin trong iu kin v sinh nghim ngt v cht bo qun ch c th bo v khi s tn cng ca VSV trong giai on sau.

9/12/2013Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm Khi s lng VSV nhim qu ln:VSV s v hiu ha cht bo qun khi c dng liu lng thng thng c th c ch VSV, cn mt lng ln cht bo qun vt qu ngng cm quan c th chp nhn cng nh gi tr ML cho php Cht bo qun khng th s dng bo qun mt khi sn phm b nhim VSV rt nng v khi sn phm bt u h hng.


2.6.6. c tnh-an ton ca cht bo qunHin nay, cc nc tin tin cho php s dung liu lng hn ch/hoc khng cho php s dng cht bo qun tng hp trong nhiu nhm thc phm do c cc lo ngi tc hi n sc khe, Nhiu nghin cu chng minh s dng qu liu lng cc hp cht bo qun dn xut t benzen (acid benzoic, benzoate..) c nh hng nghim trng n gan & thn cc quc gia & khu vc cho php s dng, cc quy nh bt buc nh sn xut phi tun th nghim ngt v liu lng s dngV d: ch cho php s dng acid benzoic/benzoate ti a l 0.1% trong thc phm cc loi


Khi chn s dng cht bo qun, c bit vi nhm benzoate, sulfur dioxide, mui sulfite, nitrate, nitrit; phi c bit lu n tnh trng php l ca chngMt s cht bo qun c th nh hng xu n mi v ca thc phmV d: Mt s loi cht bo qun c th gy mi v kh chu nh trng hp acid sorbic/sorbate c mi hc c trng..


2.6.7. Xu hng thn thin trong sn xut, bo qun thc phm ngn nga s h hng do VSVa. S dng cht bo qun S dng cht bo qun tng hp c c tnh thpS dng cht bo qun c ngun gc t nhinb. Chng s nhim & pht trin ca VSVKim sot, ngn chn ngun nhim VSVCc nguyn tc thc hnh sn xut tt (GMP) H thng qun l an ton thc phm HACCPChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

Hn ch cc yu t thun li cho VSV pht trinLm gim hot nc ca sn phm:S dng cc ph gia gi m (humectants), ng, mui..Cng thc & quy trnh ch bin thch hpS dng cht liu bao b thch hpHn ch qu trnh thm hi nc & thm oxyPhng php ng gi Chn khng (rt ht khng kh, bao gm c oxy)S dng gi bo qun c cht hp ph oxy, gi ht mBm kh nitrogen ..Bo qun nhit thp (lnh ng, lnh, mt)


c. Tiu dit VSV bng phng php vt lTit trng, thanh trngPhng php chiu x Tuy nhin hin nay, nhiu quc gia cha cho php s dng phng php chiu x, do lo ngi c th lm bin i thnh phn thc phmGii php quan trng nht l: phi kt hp nhiu bin php nu trn bo qun thc phm hiu qu & to ra thc phm thn thin cho sc khe V d nh kt hp cc bin php: cht bo qun t nhin, p dng HACCP, thanh trng, bao b, ng gi thch hp..01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm 2.7. Cht to ni (leavening agents)2.7.1. Khi nimL nhm cc hp cht mui v c thc phm, ch yu c dng trong sn phm bnh nngKhi iu kin nhit cao (trong qu trnh nng), chng phn hy to thnh kh CO2 & NH3, l tc nhn to cu trc n, xp cho bnh nngc gi l tc nhn to ni ha hc

Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm 2.7.2. Sodium bicarbonate NaHCO3 (bt soda/baking soda)To ra kh CO2 trong qu trnh nngKh nng to kh tt hn nu trong mi trng bt nho c tnh acid (hoc c b sung mui acid nh MCP-monocalcium phosphate, ACP-Acid calcium phosphate, SAPP- Sodium acid pyrophosphate..)Ngoi vai tr to ni, bt soda cn c vai tr iu chnh pH cho sn phm01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm C ch to ni ca sodaKhi khng c tc nhn acid2 NaHCO3 nhit cao Na2CO3 + CO2 + H2O Phn ng trn i hi nhit cao hn 120C c th xy ra hon ton Khi c tc nhn acid2NaHCO3 H+ Na2CO3 + CO2 + H2O Phn ng xy ra d dng nhit thp (50-60C)Nhit cng cao, phn ng xy ra cng trit 01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm 2.7.3. Ammonium bicarbonate NH4HCO3 (bt khai)Trong qu trnh nng, phn ly hon ton to ra CO2 & NH3To xp mnh hn NaHCO3 Khng to pH kim cho sn phmC ch to ni ca bt khaiNH4HCO3 t>40C NH3 + CO2 + H2O Hiu qu s dng bt khai tt nht khi n phn tn u trong bt nho.Thng thng bt khai c ha tan vo nc m sau thm vo khi bt nho vi cc loi nc khc.Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm 2.7.4. Baking powder (bt ni )L dng premix (hn hp pha sn) cha soda (NaHCO3) & t l thch hp cc hp cht mui acid, cc ph gia khcC 03 loi bt ni, c phn loi theo tc phn ng to ni: nhanh, trung bnh, chm (ph thuc vo loi mui acid v cc ph gia khc)S dng tin li cho cc mc ch phi cng nghip (ch bin ti nh, c s nh)


2.7.5. Cc lu khi s dng cht to niSoda: S dng qu liu lng s to ra kim cao, to ra mu sc ti, v c th to v ng cho sn phmSoda c th phn ng vi tc nhn acid to ra CO2 ngay giai on trn btLng CO2 ny c th b mt giai on cn, nh hnh btThng s dng cc mui acid SAPP, MCP do c tnh tc dng chm ca chng vi soda lm tng hiu qu to niLng mui acid phi trung ha ht lng soda nhm ti u ha hiu qu to ni & kim sot pHSoda thng c cho vo bt m & trn vi bt nho trong giai on trn bt cui cng


Bt khai:Ha tan trc trong nc trc khi trn vo hn hp bt nhoDo tnh ha tan rt tt trong nc, bt khai khng c s dng trong cc sn phm c m > 5%, do NH3 c th tn d trong sn phm gy mi kh chu (mi khai). y l l do ngi ta khng dng bt khai trong bnh bng lan


Trong sn xut quy m cng nghipThng dng kt hp NaHCO3 & NH4HCO3 vi mt t l thch hpS dng hn hp trn kt hp vi cc mui acid mt cch ring rTrong mi trng hp, phi bo m cht to ni & cc mui acid phi c phn tn/ha tan ng u vo bt nho


2.7.6. An ton-c tnh ca cht to niBn cht cc gc ha hc trong cht to ni & mui acid (Ca, Na, -PO4,, -CO3) c rt ph bin trong thc phm Lng s dng l kh thpDo , s dng cc hp cht ny l an ton nu chng p ng cc iu kin cho php dng trong thc phm (food grade: hm lng tp cht, kim loi nng.. t yu cu dng trong thc phm)

01Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm 2.8. Cht gi m (humectants/moisture binders)2.8.1. Khi nim-nh nghanh ngha v hot nc(water activity-Aw)Aw l t s ca p sut hi nc trn b mt ca mt thc phm so vi p sut hi nc trn b mt nc nguyn cht (nc ct):Awthc phm = p sut hi ncthc phm /p sut hi nc nguyn chtAw th hin kh nng lin kt ca cc thnh phn nguyn liu vi nc trong thc phm Aw cng thp chng t thc phm gi nc cng tt

Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm Khi nim v cht gi mL nhm cc hp cht hu c, trong phn t ca chng c nhiu nhm OHDo , chng c i lc vi nc rt ln. Chng lin kt, gi nc qua lin kt hydrogenMt s hp cht trong nhm ny c gi l polyol/sugar alcohol

Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm 2.8.2. Mc ch s dngLm gim Aw ca thc phm vi mc ch bo qun, hn ch s pht trin ca VSV (ging nh vai tr ca ng, mui)Thc phm c Aw thp nhng tng lng m c th vn caoDo sn phm vn c cu trc mm mi, t khi n

Chng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm Ngoi vai tr lm gim Aw, mt s cht gi m cn c vai tr quan trng khc cho sn phm, nh: Thay th mt phn ng saccharose (sorbitol, polydextrose)Lm gim ngt, gim calories (sorbitol, polydextrose)Lm gim mt phn cht bo (polydextrose)Cc vai tr ny ngy cng c cc nh sn xut thc phm khai thcTo cho sn phm c tnh thn thin hn cho sc khe ngi tiu dng


Bng 17. Cc cht gi m s dng ph bin trn th gii & VN (Danh mc ph gia 27)

Trong bng trn, propylen glycol; sorbitol; glycerine l 03 cht thng dng nhtTrehalose mi c s dng trong nhng nm gn y, ng dng nhiu trong cc sn phm t thy hi sn

01Cht gi mM INSTrong Danh mc 27Propylen glycol 1520XSorbitol 420XGlycerol (glycerine) 422XGlycerol triacetate 1518XPolydextrose 1200XTrehaloseKhng quy nhChng 2. Cc cht ph gia s dng trong ch bin v bo qun thc phm

2.8.3. An ton-c tnh ca cht gi mCc cht gi m ni trn, ni chung c c tnh rt thp nn c xem l hon ton an ton khi s dng lm ph gia trong thc phmGlycerine, propylen glycol c th to v ng cho thc phm nu s dng qu liu lng (>2%)

01Ti liu tham kho[1]. Nguyn Ph c, Bi ging Ph gia thc phm, Trng HCNTP Tp.HCM, 2013.[2]. E. Furia Thomas, Handbook of food additives, Voll II.CRC 1980.[3]. B Y t, Danh mc cc cht ph gia c php s dng trong thc phm (Ban hnh km theo Thng t 27/2012-TT-BYT ngy 30 thng 11 nm 2012 ca B trng B Y t)[4]. A. Larry Branen, Food additives, Marcel Dekker, 2001.[5]. Alan Imeson, Food stabilisers, Thickeners and Gelling agents, Wiley Blackwel, 2010.

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