4

I.Mt s ph gia thng s dng trong sn phm kem ice cream vani2II.K thut s dng ca tng ph gia thc phm.31. Carrageenan E40732.Guar gum E 412.43.Mono-diglycerides ca cc acid bo E 471.44.Cht n nh Agar E 406:55.Cht bo qun: Natri propionate E281.66.Acid citric E 33077.Cht to hng: (hng tri cy, hng chanh, bc h,)7Ph mai8PHN 3: K THUT S DNG PH GIA CA TNG PH GIA8I.Nhm cht to mu81.Carotenoid82.Chlorophy9II.Nhm cht to kh: Cacbon dioxyd9III.Nhm cht n nh cht nh ho101.Calci clorid:102.Cacil polyphotphat11IV.Nhm cht iu chnh acid: Acid citric (hoc acid lactic)11V.Nhm cht bo qun: NaNO3 hoc KNO311PHN 3: K THUT S DNG PH GIA20I.Cht to mu Caramen nhm IV ( x l amoni sulfit)20II.Cht bo qun -Acid sorbic21III.Cht chng oxi ha- Butyl hydroxy toluen (BHT)24*C ch chng oxy ha25IV.Cht iu v, cht to ngt- Butyl hydroxy toluen (BHT)25c. C ch tc dng:30Phn 2. Danh muc cac cht phu gia38II.Acid citric.39III.Cht tao ng.401.Alginat.402.Arga Agar.41IV.Nc.45V.Acid benzoic va mui benzoate:46Phn 3: K thut s dng ph gia ca tng ph gia trong san phm mt xoai ng47I.ng va acid citric.47II.Pectin va natri benzoate.48III.Nc.49IV.Axit sorbic.491.Carotenoid(6)532.Riboflavin(6)543.Axit benzoic, benzoat v dn xut(5)544.Hydroxyanisole butylated(5)545.Nhm sunfit (SO2 v SO32-)(5)556.Gia v(8)557.Sortening568.Ph gia c chit xut t khoai ty57PHN 3. K thut s dng ph gia:74Sunset yellow FCF:74

I. Mt s ph gia thng s dng trong sn phm kem ice cream vaniNgoi nhng thnh phn cu to nn sn phm kem nh: sa, ng, cht bo, nc, khng kh v c th c tinh bt th cc ph gia b sung vo kem to nn nhng tnh cht cm quan cng nh nhng yu cu k thut cn c ca sn phm l khng th thiu.Mt s ph gia thng dung i vi sn phm kem ice crem vani (m nhm chn) l:1. Cht nh ha v n nh:a/ Carrageenan E407b/ Guar gum E412b/ Mono hay diglyceride E471.2. Cht n nh: Agar.3. Cht bo qun: Natri propionate E2814. iu chnh acid v chng oxy ha: Acid citric E 3305. Cht to hng:6. Cht to mu: i vi sn phm kem vani, mu sc ch yu ca sn phm l mu trng ng, mu trng ca sa, nn nhm khng chn cht mu b sung cht to mu vo kem vani.II. K thut s dng ca tng ph gia thc phm. 1. Carrageenan E407CTCT: Carageenan l hn hp phc tp ca t nht 5 loi polymer.

a/ Tnh cht: Dng bt th ,bt mn. Mu hi vng, nu vng nht hay mu trng. Gn nh khng mi. tan: Khng tan trong etanol, tan trong nc nhit khong 80oC, dung dch st, c mu trng c c tinh th phn tn d dng trong nc hn nu ban u c lm m vi cn, glycerol, hay dung dch bo ha glucose v sucrose. nht t l thun vi hm lng. hm lng cao carageenan lm tng bn ca ga gum nhng hm lng thp n ch c th lm tng nht.n nh pH >7, phn hy pH = 5-7, phn hy nhanh pH 90%

5Nhit nng chy1350C

6Mt mt khi lm kh 0,5%

7Lng tro ti a0,2%

III. Cht chng oxi ha- Butyl hydroxy toluen (BHT)Thc phm trong qu trnh bo qun s b thay i v thnh phn ho hc, s lngvi sinh vt. Nhiu trng hp gy ra ng c thc n nghim trng xy ra.i vi thc phm d b oxy ho: do c m cao v hm lng cht khng bnnn chng rt d b oxy ho khi gp khng kh. Cc trng thi keo phc tp d dng b bin i khi bo qun. Cc cht rt d to phn ng oxy ho nh lipit, cc acid bo khng no, cc cht thm v cc sc t. Qu trnh oxy ho s bin i su sc,thnh phn lipit lm cho m i v c mi rt kh chu. Cc cht thm b oxy ho lmcho thc phm mt cht thm ban u. Cc cht mu b oxy ho s lm cho thcphm c mu khng nh mong mun.V qu trnh oxy ho cn lm ph hu ccvitamin. V vy, trong qu trnh ch bin cc nh sn xut b sung thm cht ph gia chng oxi ha nhm c ch hoc ngn cns oxy ho cht bo c trong thc phm.Trong sn phm tr tho mc hoa cc thng b sung ph gia chng oxi ha l Butyl hydroxy toluen (BHT).BHT cn c gi l 2,6-bis (1,1-dimethylethyl)-4-methylphenol; 2,6-di-tert-butyl-p-cresol; 2,6-di-tert-butyl-4-methylpheno. BHT c to thnh phn ng ca para cresol (4-methylphenol) vi isobutylen (2-methylpropene) xc tc bi acd sulfuric, c cng thc phn t l C15H24O.Tn thng mi: Cao-3, Embanox BHT,c khi lng phn t l 220.39, cn c gi l butylhydroxytoluene, l mt cht tan trong m (tan trong cht bo) hp cht hu c ch yu c s dng nh mt cht chng oxy ha ph gia thc phm cng nh mt ph gia chng oxy ha trong m phm, dc phmBHT c iu ch bng phn ng ca p-cresol (4-methylphenol) vi isobutylene (2-methylpropene) xc tc bi axit sulfuric :CH3(C6H4)OH + 2CH2= C(CH3)2 CH3)3C)2CH3C6H2OHCH3(C6H4)OH ((CH3)3C)2CH3C6H2OHCH3(C6H4)OH + 2CH2= C(CH3)2 H3)3C)2CH3C6H2OHNgoi ra, BHT c ly t 2,6-di-tert-butylphenol hydroxymethylation hoc aminomethylation trong phn ng thu phn.BHT dng s dng l tinh th trng, hnh si, khng v, khng mi hay c mi c trng kh chu ca vng thm, cng b tn tht di tc ng ca nhit (sy,..). Tan km trong nc, tan tt trong etanol, toluen, xeton, axeton, d bc hi v c th chng ct, nhit si 265oC 760mmHg, nhit nng chy 69 72oC. C hot tnh chng oxy ha thp, vi s c mt ca st trong mt s sn phm thc phm hay bao b, BHT c th to ra hp cht c mu vng.*C ch chng oxy haCht ny hot ng tng t nh l mt vitamin E tng hp, ch yu hot ng nh mt cht ngn chn qu trnh oxy ho, mt qu trnh khng bo ha trong cc hp cht hu c b tn cng bi xy trong kh quyn. BHT chng oxy ho xc tc phn ng bng cch chuyn i cc gc t do peroxy trong lin kt hydroperoxides. iu ny tc ng n chc nng chng oxi ho bng cch n s quyn gp mt nguyn t hydro:RO2+ ArOH ROOH + ARORO2+ ArO nonradical sn phmR l alkyl hoc aryl, v ni ArOH l phenolic ca BHT hoc c lin quan n cht chng oxy ha. Ngi ta thy rng BHT lin kt vi hai gc t do peroxy. Ngoi ra, n cn l cht thuc nhm cht chng oxi ha c hiu qu v c s dng rng ri trong cc sn phm c nhiu cht bo. Do c tc dng bo qun thc phm, ngn nga s h hng v i kht ca hng liu. Ngoi ra n cn c tc dng n nh v nh ha cho shortening. S dng n l mt mnh hoc kt hp vi BHA, Propyl galat (PG) v axit citric, s dng trong shortening, du thc vt, thc n ng vt, m lt, ng cc, s dng rng ri trong cng nghip v r tin.Liu lng n vo l 50mg/kg th trng s khng gy ra c.IV. Cht iu v, cht to ngt- Butyl hydroxy toluen (BHT)Cht iu v l mt trong nhng nhm ph gia c s dng rng ri nht, ng vai tr nng cao cht lng dinh dng, tnh cht cm quan ca sn phm thc phm ph hp vi th yu ngi tiu dng. tng cm quan cho tr xanh c th b sung thm ph gia to ngt Acesulfame kali.C tn khc: Acesulfame KCng thc phn t: C4H4NO4SKDng s dng: Acesulfame Kali l tinh th khng mu, th rn c t trng l 1,81 g/cm3, khng c nng chy nht nh, bt u b phn hy nhit d trn 2000C, d tan trong nc c bit trong nc nng, 1000C c th ha tan 1.300 g/1 lt nc.Acesulfame Klcht ngt nhn to khng sinh nng lng, c ngt gp 200 ln ng knh, ngt ngang vi aspartame, bng 2/3 ngt ca saccharin v 1/3 ngt ca sucralose. Bn di tc dng ca nhit , ngay c trong mi trng acid hoc bazo. Tuy nhin, n c mt cht d v ng khi dng nng cao. Do , Acesulfame K thng c pha trn vi cc cht ngt khc (thng l sucralose hoc aspartam) tng hng v ngt trong thc phm. Acesulfam kali c s dng bng cch trn trc tip vo tr. S lng b sung vo thc phm tu thuc vo ngt yu cu ca tng sn phm.Acesulfam kali c tnh chu nhit cao v hu nh khng b bin i tnh cht ho hc, vt l trong thi gian di nn rt thch hp vi cc sn phm cn gia cng nhit cao.Acesulfam kali l cht to ngt khng sinh nng lng, khng chuyn ho trong c th, khng nhn thy nh hng xu i vi ngi mc bnh tiu ng. Liu dng: 0,9mg/1kg khi lng c th.Acesulfame- K hin ang c s dng trong hn 4.000 loi thc phm v ung trong khong 90 quc gia trn ton th gii nh trong bnh ko, ko cao su, ung, mn trng ming v hn hp sa sn phm, bnh nng, ung c cn, xi-r, mn trng ming lnh v ng lnh, nc st ngt Theo FDA, Acesulfame-K l an ton v ph hp cho tt c cc b phn dn c. Acesulfame- K khng chuyn ha hoc lu tr trong c th.Sau khi s dng, n nhanh chng c c th hp th v bi tit ra khi c th.Cc ch tiuSTTCc ch tiuAcesulfam kali

1Cng thc ha hcC4H4NO4KS

2Chc nngCht to ngt khng mang dinh dng

3Cm quanMu trng, khng mi, dng bt tinh th, khng m t hay vn cc.

4 tinh khit99.0-101.0% (da trn KL kh)

5Tht thot khi lm kh 1%

6 tan trong ncTan d

7 tan trong cnTan t trong cn

8Ph6,5 7,5

C. sa bt cho ngi tiu ng.I. Cht chng oxy ha. 1. Acid ascorbic(L-).- M s INS: 300- Cng thc ho hc: Acid ascorbic:

a. Tnh cht : Vitamin C dng tinh th trng, rt d tan trong nc (1g tan trong 3,5 ml nc, hay trong 30 ml etanol), kh tan trong ru, khng tan trong cc dung mi hu c, tn ti c 100C trong mi trng trung tnh v acid, b oxi ha bi Oxi trong khng kh v cng b oxi ha nhanh khi c s hin din ca Fe v Cu. Trong t nhin c nhiu trong qu h cam.b. Chc nng ca ph gia i vi sn phm: Chng oxy ha. Chng sm mu. Bo qun sn phm, hn ch s pht trin ca vi sinh vt. Tng gi tr dinh dng, ci thin v.c. C ch tc dng: Acid ascorbic trong sa bt c s dng nh 1 cht chng oxy ho cht bo:C ch chng oxy ha cht bo:Gi AH l cht chng oxy ha cht bo( acid acscorbic). Phn ng chng oxy ha cht bo xy ra theo s sau:

d. Cch s dng: Ha tan acid ascorbic vo dung dch sa trong cng on phi trn theo t l thch hp. Liu dng ti a cho php: ML(mg/kg) i vi sa bt: 500.2. BHA(Butylated Hydroxyanisole): - M s: INS: 320, ADI: 0 25.- Cng thc phn t l C11H16O2. - Cng thc cu to:

a. Tnh cht: BHA l mt hn hp gm 3-Tetiary-butyl-4-hydroxyanisole hoc 3-v 2-tertiary-buty-4-hydroxyanisole, cn c tn l BOA. Trong , dng ng phn th nht chim u th hn (>= 90%). L hp cht phenol d bay hi kh d dng nn c iu ch bng phng php chng ct. C cu to dng rn nh sp (im nng chy thp) i khi hi vng, c mi thm thong c trng (hng phenol). Mi ny khng th hin trong hu ht cc trng hp s dng, nhng c th nhn bit nhit cao khi nng hoc sy v BHA rt d chy. BHA tan tt trong du, m, etanol v cc dung mi hc c khc nh propylen glycol, ete, xng, tan hn 50% trong ru, khng tan trong nc. C nhit nng chy t 60 n 65oC, nhit si t 264 n 2700C(730mmHg), phn ng vi cc kim loi kim to sn phm c mu hng. Chng oxy ha hiu qu cao i vi cht bo ng vt.b. Chc nng ca ph gia i vi sn phm:- Chng oxy ha .- S dng kt hp vi tnh nng ca ascorbic.c. C ch tc dng: C ch tc dng tng t BHT, l cht ngn nga phn ng dy chuyn ca qu trnh i ha ca cht bo. BHT hot ng theo c ch cho in t khng ch gc R t do tng t nh acid ascobic trn.d. Cch s dng: - LIU DNG TI A CHO PHP : ML(mg/kg) i vi sa bt : 200ml.e. Tc hi nu s dng qu liu: BHA vi liu lng 50 100 mg/kg th trng s c chuyn ha v a ra khi c th dng nc tiu, dng glucuronit hay sulfat. L cht nghi ng gy ung th, d ng, ng cGy ri lon c th ca mt lot ng vt th nghim nh kh, ch, chut, mo3. Propyl galat:- M s INS: 310.- Cng thc cu to:

a. Tnh cht: L este ca n- propyl vi acid 3,4,5 tryhidribenzoic hay acid galic. Propyl galat km chu nhit, tran trong nc v t tan trong cht bo do n c ng dng nhiu trong thc phm.b. Chc nng ca ph gia i vi sn phm:- Chng oxy ha .- S dng kt hp vi tnh nng ca ascorbic v BHA.c. C ch tc dng: C ch tc dng tng t Propyl galat l cht ngn nga phn ng dy chuyn ca qu trnh i ha ca cht bo. Propyl galat hot ng theo c ch cho in t khng ch gc R t do tng t nh acid ascobic trn.d. Cch s dng: Ha tan Propyl galat vo dung dch sa trong cng on phi trn theo t l thch hp. Liu dng ti a cho php: ML(mg/kg) i vi sa bt: 200 mg/kg.e. Tc hi nu s dng qu liu: Hp cht ny khi i vo c th c hp th qua ng tiu ha v c chuyn thnh acid 4-octometyl galic thi ra ngoi qua ng nc tiu. Propyl galat t c liu lng gy cht LD50 = 1700-3800mg/kg th trng.(ngun: Vn Chng, Nguyn Th Hn, Bi Trn N Thanh Vit, Trn Thanh i, 2010. Ph gia v bao b thc phm. Nh xut bn Lao ng, h Ni)II. Cht nh ha:1. Lecithin:- M s INS :322.- Cng thc cu to:

a. Tnh cht: Cc lecithin l bt mu vng, trn, ra khng kh bin thnh mu nu, tan trong nc, cn nng, chloroform v du, khng tan trong aceton (0.003% kl/tt 5C). Lecithin l mt loi glyceropholipid nn c nhiu c im ging nh lipid c biu hin c im cu trc v tnh cht ha hc. Lecithin b thy phn di tc dng ca enzyme lipase. Ngoi ra l cc phn ng khc nh x phng ha, hydro ha, chuyn ester.b. Chc nng ca ph gia i vi sn phm:+ Ci thin tnh cht ca sn phm.+ Tng kh nng thm t ca cc loi sa bt.+ Lm gim sc cng b mt ca cc pha trong h v t duy tr c s n nh cu trc ca h nh tng.+ Chng ng, vn cc, tng gi tr cm quan.+ Ci thin cu trc ca sn phm, to trng thi ng nht.+ Trnh hin tng tch lp lm gim cht lng ca sn phm khi pha.c. C ch tc dng: Do lecithine c cu trc l hai phn t acid bo hp dn nhau nn chng cng xp trn cng mt hng.u cui ca ca acid bo cha gc k nc (CH3) nn hnh thnh nn u k nc ca lecithine. Vi cu trc c bit m lecithine l mt phn th va u nc va k nc.iu ny c ngha rng n bao quanh git du trong h nh tng du trong nc, n gi cc git du phn tn u khp trong h nh tng v ngn chng kt hp li vi nhau tch ra 2 lp ring bit. Sn phm sa bt c cht bo nn kh ho tan c trong nc. l do mt s ht sa c bao bc xung quanh bi mt mng mng lipit t do nn chng tr nn k nc. Hin tng ny xy ra nh hng n kh nng ho tan ca sn phm. khc phc hin tng trn ngi ta s dng qu trnh lecithine ho.Bn cht ca qu trnh l to mt mng mng lecithine bao quanh ht sa. Nh kh nng nh ho ca lecithine cc ht sa vi mng lipit bao bc xung quanh s tr nn ho tan trong nc lnh, hn ch hin tng khng tan hoc ng vn cc khi pha sa.d. Cch s dng: Lecithine c pha trong du b vi nng 30%. Hn hp ny c pha vi t l 0.2% so vi khi lng sa bt. Ngi ta s phun hn hp lecithine trong du b ln sa bt trong giai on lm ngui sau qu trnh sy phun. Liu dng ti a cho php: ML(mg/kg) i vi sa bt : GMP.2. Mono v diglycerides ca acid bo :a. Tnh cht ca monoglyceride: Thay i t dng lng mu vng rm n nu, n dng sp c mu t trng n trng nht. L cht rn c th dng bng, bt, hay vin nh. L mt cht khng tan trong nc, nhng c th l cht hydrat n nh. Monoglycerid c ch s HLB thp ( 3-6 ) nn n tnh cht u du hn u nc. Chng d dng tan trong du v trong nh tng nc trong du( W/O) hnh thnh micelles ngc.b. Chc nng ca ph gia i vi sn phm: Ci thin tnh cht ca sn phm . Chng ng, vn cc. Ci thin cu trc ca sn phm , to trng thi ng nht . Tng tnh cm quan. S dng kt hp vi tnh nng ca lecithin. Tng kh nng gii hp ph ca cc protein trong sa trn b mt tng tc. Lm gim bn v co gin gia cc b mt. Duy tr s n nh ca h, trnh hin tng phn lp lm gim gi tr cm quan ca sn phm khi pha sa.c. C ch tc dng: Sa l mt h nh tng phc tp v cng l mt dung dich keo. H nh tng bao gm nhng git bo phn tn trong dch ln tc cha protein. Hm lng bo c trong sa kh a dng, t 0,1% trong sa gy n hn 20% trong sa nguyn kem. Do cht nh ha l mono v diglyceride ng vai tr rt quan trng trong vic duy tr s n nh ca h. Chng c tc dng to thnh lp phim membrane mng bao quanh cc git bo c trong sa v t gip tng v n nh b mt tip xc ca cc git bo ny trong qu trnh ng ha sa.(KS. Nguyn H Diu Trang- trng H Nha Trang- tp ch khoa hc s 01/2008)d. Liu dng: Mono v diglycerid c s dng 2,5- 15g/kg sn phm.(ngun: http://luanvan.net.vn/luan-van/de-tai-tim-hieu-ve-cau-truc-tinh-chat-chuc- nang cac phu gia-47720/bot-gay.html#!/2012/12/quy-trinh-cong-nghe-san-xuat-sua-bot-gay.html).III. Cht n nh :1. Kali clorid:- M s INS: 508- Cng thc phn t : KCL.a. Tnh cht: Trong thc phm kali cloric l tinh th dng bt, khng mi,..ht mn, khng mu; khi lng ring 1,987 g/cm3; tnc = 770oC; ts =1.407oC. Tan trong nc; t tan trong etanol v khng tan trong etanol tuyt i.b. Chc nng ca ph gia i vi sn phm:1. Ht m.1. Ci thin cu trc ,tnh cht sn phm .1. To bn, vng chc cho cu trc ht sa, to trng tha ng nht.1. Tng tnh cm quan.1. Tng tnh bo qun sn phm.1. Thay th cho NACL to v mn cho sm phm.c. C ch tc dng: Khi ha tan vo nc to ion K+, ion ny lin kt vi protein trong ht sa gip tng tnh n nh cu trc cho sa, to trng thi ng nht pha sa bt trong qu trinh s dng. ng thi do c tnh ht m mnh ca n, nn c dng ht m to kh cho sa trong qu trnh bo qun.d. Cch s dng: Ha tan kali chorid vo sa trong cng on phi trn theo t l thch hp. Liu dng ti a cho php: ML(mg/kg) i vi sa bt: GMP.e. Tc hi nu s dng qu liu: Kali clorid l cht hu nh khng gy c nn tc hi ca n hu nh l khng ng k khi s dng qu liu lng.2. Calci clorid:- M s INS: 509- Cng thc phn t : CACL2.a. Tnh cht : Clorua canxihaycanxi clorua(CaCl2), lhp cht ioncacanxivclo. Cht ny tan nhiu trong nc. Tinhit phng, n l cht rn. Cht ny c th sn xut t vinhng i vi vic sn xut sn lng ln th ngi ta to n nh l mt sn phm ph cacng ngh Solvay.Do n c tnh ht m cao, ngi ta phi cha mui ny trong cc dng c y np kn.b. Chc nng ca ph gia i vi sn phm:1. Ht m.1. Ci thin cu trc ,tnh cht sn phm.1. To bn, vng chc cho cu trc ht sa, to trng thi ng nht.1. Tng tnh cm quan.1. Tng tnh bo qun sn phm.c. C ch tc dng: - Khi ha tan vo nc to ion Ca2+, ion ny lin kt vi protein trong ht sa gip tng tnh n nh cu trc cho sa, to trng thi ng nht pha sa bt trong qu trinh s dng. - Do c tnh ht m mnh ca n, nn cngc dng ht m to kh cho sa trong qu trnh bo qun.d. Cch s dng: - Ha tan Calci chlorid vo sa trong cng on phi trn theo t l thch hp. - Liu dng ti a cho php: ML(mg/kg) i vi sa bt : GMP.e. Tc hi nu s dng qu liu: Calci clorid l cht hu nh khng gy c nn tc hi ca n hu nh l khng ng k khi s dng qu liu lng.(ngun: Vn Chng, Nguyn Th Hn, Bi Trn N Thanh Vit, Trn Thanh i, 2010. Ph gia v bao b thc phm. Nh xut bn Lao ng, h Ni)IV. Cht to ngt: Sn phm sa bt dng cho ngi tiu ng nn ta s la chn s dng loi cht to ngt khng sinh nng lng. C th y nhm chn s dng cht to ngt khng ng ASPATAM.- Aspatam c m s INS :951- Aspatam c cng thc ho hc l C14H18N2O5.Danh php quc t l N-l--Aspartyl-L-phenylalanine l- methyl ester hay 3-amino-N--(-carboxyphenethyl) succinamic acid N-methyl ester.Cng thc cu to:

a. Tnh cht: aspartamec th kt tinh, bt mu trng, khng mi. ngt caaspartamecao gp 1000 ln so vi sucrose, khng c cht ngt khng ng no c th so snh vi aspartame v tnh ngt cng nh kinh t. Do vy, ch cn mt lng rt nh aspartame cng cho ngt tng ng nh s dng bnh thng. Tuy nhin, v ngt ca cua aspartame thi hi khac vi vi ngot cua ng knh, chm hn luc u, nhng lai keo dai lu hn. Nu phi trn aspartamevi acesulfame potassium (acesulfame K) thi cho vi ngot ging nh ng va ngot hn ng, nnaspartamethng c dng kt hp vi acesulfame. c cu to t cc acid amin nn aspartame l mt cht to ngt an ton nht c s dng trong nhiu sn phm, t nm 1974 aspartame c FDA cho php s dng trong nhiu loi thc phm sy kh. Aspartame c kh nng ha tan trong nc va cho cc ng dng nhit phng ha tan ln hn 1%, ha tan tt pH=4, cng gn v pH trung tnh cng t ha tan, im ng in pH =5,5. Khng li d v ho cht hoc v kim loi kh chu nh mt s cht lm ngt khc, d bo qun v s dng, gi thnh li tng i r so vi vic s dng ng nn aspartame c s dng nh mt chtph gia trong rt nhiu loi thc phm, t bnh ko, ung, cc sn phm "khng ng"...n mt s loi thuc, vitamin b sung... Hin nay, aspartame c php s dng rng ri ti hn 125 quc gia trn th gii v hin din trong khong 6.000 sn phm. nhit v pH cao aspartamebi bin i thanh diketopiperazine C4H5NO2 (3,6-dioxo-5-benzyl-2-piperazineacetic acid), khng cn vi ngot.b. Chc nng ca ph gia i vi sn phm: To ngt cho sn phm m khng sinh nng lng. To cho sn phm c bn nhit, bn acid, t c phn ng ph lm thay i tnh cht ca sn phm. Bo qun sn phm, chng s pht trin ca vi sinh vt. To cm gic ngon ming, kch thch tiu ha. Liu dng ti a cho php: hm lng aspartame c FDA cho php s dng l ADI bng 20 mg/kg th trng.(ngun: Nguyn Ch Linh, 2010. Bi ging Ph Gia Trong Sn Xut Thc Phm. Trng C Cng ng Kin Giang)Mt qu xoi Phn 2. Danh muc cac cht phu giaTn ting vit ca sn phm: mt xoi ng.Tn ting anh: Jelly (nu nguyn liu l nc qu hay xiro). Jam( mt nhuyn ng) Marmalade (nu nguyn liu l qu ti, nguyn hay ct ming).I. ng. Tn ting anh: sugar Trong qua trinh ch bin mt qua, ngi ta thng b sung ng vi muc ich iu chinh vi, tng gia tri cam quan cho san phm. ng thm vao phai ung tiu chun, thng ngi ta s dung ng saccharose loai R.E saccharose la mt loai disaccharide co cng thc phn t C12H22O11, gm mt gc glucoza kt hp vi mt gc fructoza, dang tinh th, trong sut khng mau, khng mui d hoa tan trong nc, vi ngot khng co vi gi khac. Saccharose la cht ngot c s dung trong san xut mc qua. ng saccharose s dung trong san xut mt qua phai la loai RE, sacchrose c ly t cy mia hoc cu cai ng. No la mt disaccharide, saccharose co dang tinh th mau trng, rt d tan trong nc va tan tng theo nhit . Theo TCVN 1696 87 ( co hiu lc 11/1989) yu cu ky thut cua ng nh sau:Chi tiuYu cu

Thng hangHang 1Hang 2

1. Ngoai hinh Tinh th tng i ng u, ti, kh, khng von cuc

2. Mui vi Tinh th ng cung nh dung dich ng trong nc ct co vi ngot, khng co mui vi la.

3. Mau sc Tt ca tinh th u trng va sang, khi pha trong nc ct dung dich ng trong. Tt ca tinh th u trng, khi pha trong nc ct dung dich kha trong. Tinh th co mau trng nga nhng khng c ln hat co mau sm hn dung dich tng i trong.

4. Hoa ly m ti a 0,25%

5. Tap cht tro sulfate ti a 0,14%

II. Acid citric. M s ph gia (INS): 330 M nhm thc phm: 04.2.2.6 Acid citric c s dng trong sn xut mt ng c tc dng iu chnh pH v pha acid to iu kin cho pectin gel ha, iu chnh v cho sn phm, to cho sn phm c v chua d chu, tng cng kh nng tit trng. Acid citric c nhiu trong rau qu t nhin. Trc y, Acid citric c sn xut t chanh, ngy nay ngi ta sn xut acid citric t mt r ng theo phng php ln men citric bng chng Aspergillus Niger. Acid citric c cng thc phn t C6H8O7H20, c dng tinh th mu trng, rt d tan trong nc hay cn, kh tan trong etylen. N c v chua du hn nhiu so vi cc acid thc phm khc nn thng c dng lm cht iu v cho thc phm ni chung v cho mt ni ring. Theo TCVN 5516-1991 ( ST SEV 5230 85) cc ch tiu cm quan ca acid phi ph hp vi cc yu cu quy nh trong bng sau:

Tn chi tiuYu cu

1/ Dang bn ngoai va mau sc

2/ Vi3/ Mui

4/ Cu truc5/ Tap cht c hoc Cac tinh th khng mau hay bt trng, khng von cuc. i vi acid citric hang I cho phep hi co anh vang. Dung dich acid citric trong nc ct nng khi lng 20g/dm3 phai trong sut. Chua, khng co vi la. Dung dich acid trong nc ct nng 20g/dm3, khng mui. Ri va kh. Cho phep: tro khng qua 0,5% Acid sulfuric tu do khng qua 0,05%

III. Cht tao ng. Trong sn xut mt ng, ngi ta c th dng cc tc nhn to gel nh sau:0. Alginat. M s ph gia (INS): 401 Natri Alginat c bn cht polyme, l 1 trong nhng cht trch t to bin, c tnh ho nc mnh v c kh nng to gel. Natri Alginat c dng bt th hay mn, mu trng hi ng vng, gn nh khng mi khng v. Khi tan trong nc to thnh dung dch keo c nht cao, trong sut, khng mu hay hi ng vng v s chuyn thnh acid Alaginat kt ta nu pH < 3. Natri Alginat b depolyme ha nhit T > 700C, khi kt hp vi ion canxi to thnh canxi Alginat khng tan. Natri Alginat c cng thc phn t (C6H8O6)n.Na v c phn t lng bin thin t 20.000 n 200.000VC ty ngun gc rong nguyn liu v ty quy trnh sn xut. V vy m nht ca dung dch Natri Alginat 1% 27% bin thin 20 n 420 Cp v nht l ch s cht lng quan trng nht ca ch phm ny. nht ca dung dch cng cao chng t phn t lng ca polyme cng ln, tc mch polyme cng di. Trong ch bin thc phm, Natri Alginat c s dng rng ri: n nh cu trc ca km, to ng cho kem sa, cho mt qu Theo ti liu ca NF12 V BF68 ca trung tm kim nghim dc phm b y t (200 C Bc Tp.HCM) nhng ch tiu ca Alginat c quy nh nh sau:Chi tiuYu cu

1/ tan2/ tinh3/ Giam khi lng Sy kh4/ Tro5/ Cht khng tan trong nc6/ Arsenic7/ Kim loai nng8/ Tinh bt9/ nht-Phai at yu cu quy inh-Phai co phan ng cua natri va alginate-Khi lng mt i khng qua 15p-khng it hn 18p, khng nhiu hn 24p-Phai at yu cu quy inh-Khng qua 2ppm-Khng qua 10ppm-Khng c co-Phai at yu cu quy inh

0. Arga Agar. M s ph gia (INS): 406 Agar L 1 trong 3 loi keo to c s dng nhiu nht. Agar l nhng phc polysacchart mch thng cha < 1000 gc ng trong mi phn t. Cc gc ng c bn l .D-galactopyranose v 3.6-arhydro--L-galactopyranose. Agar c dng trong phm vi pH rt rng ( t 5 n 8), bn vng trong x l nhit, thm ch trn 1000C v th cc sn phm cha agar cho php c thanh trng. Cng c ti liu cho rng kh nng gel ha ca agar gim khi un nu lu trong mi trng acid. Dung dch nc/agar 15% ng thch nhit 32430C v khng ha lng 800C. Agar ha tan d dng trong nc nhit 951000C cho dung dch trong, hi nht. Agar c cc c tnh tr nhit, do nhit gel ha ca Agar xy ra im bnh thng thp hn nhiu so vi nhit nng chy ca gel. Agar c cu trc gel thun nghch xp x 320C, v s nng chy tr li trn 850C. Thch agar rt bn, khng c mi v, n ng ha v c v ca sn phm hn hp vi n. Mt ng dng quan trng nht ca agar l to ng cho nc qu nu ng cng vi liu lng 0.751% theo khi lng. Trong sn xut bnh ko, agar c a vo nh l mt tc nhn chng lo ha cu trc. mt s nc, agar c xem nh l mt tc nhn to tnh n nh hay l cht nh ha cho kem, gel pht bnh ko. Theo TCVN v 3590-81 agar c phn cp theo 4 loi. Cc ch tiu cm quan v l ha ca agar theo quy nh trong bng sau:

1. Pectin. M s ph gia (INS): 440 Cu tao: Polysaccharide d th, mch thng, l dn xut methyl ca acid pectic. Acid pectic l 1 polymer ca acid D-galcturonic, lin kt vi nhau bng lin kt 1,4-glucoside. Mt chui gm khong 1000 phn t galactoronic to thnh mt phn t pectin. Cu to 1 n v ca chui pectin:

Cac chi s c trng cua pectin: Chi s methoxyl (MI): biu hin ti l methyl hoa, la phn trm khi lng nhom methoxyl (-OCH3) trn tng khi lng phn t. MI max = 16,3% MI cua pectin thc vt = 10 12% Chi s ester hoa (DE): th hin mc ester hoa cua pectin, la phn tram v s lng cua cac gc acid galactoronic c ester hoa trn tng s lng gc acid galacturonic co trong phn t. Phn loai:Theo % nhom methoxyl co trong phn t:1. HMP ( High Methoxyl Pectin): DE > 50% hay MI>7%.2. LMP ( Low Methoxyl Pectin): DE 50% hay MI 7%.Theo kha nng hoa tan trong nc: Pectin hoa tan: methoxyl polygalacturonic. Pectin khng hoa tan: protopectin la dang kt hp cua pectin vi araban ( polysaccharide thanh t bao). Tinh cht cua pectin: Pectic c dng bt mu trng hoc hi vng, hi xm, hi nu. Tan trong nc v khng tan trong ethanol, c kh nng to gel bn.Kh nng to gel: Cc pectin v acid pectinic c cc nhm hydroxyl nn c kh nng hydrat ha cao. Cc phn t pectin mang in tch m nn chng c kh nng y ln nhau, do lm gin mch v lm tng nht ca dung dch. V vy khi lm gim tch in v hydrat ha s lm cho cc phn t pectin xch li gn nhau v tng tc vi nhau to nn mt mng li 3 chiu rn cha pha lng bn trong. Kh nng to gel ph thuc ch yu vo 2 yu t: chiu di ca chui pectin v mc methoxyl ha.ng dng: Pectin l tc nhn to gel quan trng nht c s dng to ra cu trc gel cho thc phm ch yu l nhng thc phm c ngun gc t rau qu. Vai tr ca pectin l nhm to ra mt cu trc cho mt ng v mt tri cy nhng sn phm ny khi c vn chuyn vn khng thay i cu trc v gim n ti a s phn r. Qu trnh sn xut mt ng v mt tri cy phi m bo to ra s phn b ng u ca cc phn t trong pha lin tc ngay t khi qu trnh khuy trn dng li. Hm lng pectin s dng trong mt v mt ng thng trong khong t 0,1 n 0,4%. Pectin c kh nng to gel nhanh c gi tr c bt trong sn xut mt v yu cu ca sn phm phi c to gel, to c trc khi ng hp. Cn mt ng tri cy tt nht khi chng khng b tc ng trong sut qu trnh to gel. l l do pectin to gel chm c s dng v cc khu vo hp, ng np, dn nhn, xp chng phi c thc hin trc khi qu trnh to gel din ra. Qu trnh to gel ca pectin c th c to ra trong mt quy trnh lnh bng 2 cch: Trn syrup ng pectin c hm lng cht kh ho tan t 60 65%, pH = 3.8 4.2 vi dch acid tri cy t c pH = 3.0 Trn dung dch pectin c pH = 2.9 v lng cht kh ha tan l 25% vi syrup ng thu c hn hp mi c hm lng cht kh 23%.IV. Nc. Tn ting anh: waterChi tiu vt ly: Mui vi trong ( ng Dienert) Mau sc ( thanh mau Coban)Tiu chunKhng mui100 ml50

Chi tiu hoa hocPH cn c inh( t 6000C) cng toan phn( c) cng vinh vinCaOMgOFe2O3MnOBO4-3SO4-2NH4+NO2-NO3-PbAsFeZn6 8,575 150 mg/litDi 1507050 100 mg/lit50 mg/lit0,3 mg/lit0,2 mg/lit1,2 2,5 mg/lit0,5 mg/lit0,1 0,3 mg/litKhng coKhng co0,1 mg/lit0,05 mg/lit0,3 0,5 mg/lit5,00 mg/lit

Chi tiu vi sinh vt Tng s vi sinh vt hiu khi Chi s Coli Vi sinh vt gy bnhDi 100 cfu/mlDi 20 cfu/mlKhng co

V. Acid benzoic va mui benzoate: Acid benzoic co cng thc phn t C6H5COOH. Co dang tinh th hinh kim khng mau, khi lng ring 266 g/cm3, nong chay 122,40C. Acid benzoic t ha tan trong nc, ha tan tt trong ru v ete nhng t tan trong nc, 17.5oC n ha tan 0.21%.V vy ta dng Natri benzoat c tnh ha tan trong nc cao hn. ha tan ca Natri benzoat trong nc 25oC l 61%, 100oC l 77%. Trong mi trng acid cao, tng acid khng nho hn 0,4% va pH = 2.5 3.5, acid benzoic va natri benzoate co tinh sat trung manh. Tinh sat trung th hin manh i vi nm men va nm mc con i vi vi khun thi yu hn. Acid benzoic va natri benzoate co nng thp thng dung bao quan thc phm ( 0.1%) khng gy tac hai i vi sc khoe con ngi. Vao thn acid benzoic tac dung vi Glycin tao acid Alipuric va thai ra ngoai theo nc tiu. Trong san xut thng pha Natri benzoate thanh dung dich 5% ri mi pha vao san phm cn bao quan vi liu lng quy inh. Nng acid benzoic cho phep s dung trong bao quan mt la 0,07 0,075%. Mc du Natri benzoat a c cho phep lam cht bao quan thc phm nhng vic s dung chung con han ch vi cac hoa cht nay co th lam giam chi tiu cam quan cua san phm.VI. Acid sorbic. So vi acid benzoic va mui Natri benzoate ngi ta thich dung acid sorbic va mui sorbet bao quan san phm rau qua vi chung khng gy mui, vi la vi acid sorbic va mui sorbet c s dung vi nng cho phep la 0,05 0,1%. Acid sorbic (acid 2,4-hexadunie) c cng thc phn t C5H7COOH, c dng tinh th, nng chy 134.5 oC, ha tan t trong nc lnh (0.16%), trong nc nng ha tan tt hn nhiu (1000C tan 3.9%). Aicd sorbic c v chua nh, mi nh khi vo c th cng vi sn phm, acid sorbic b oxy ha to thnh cc cht khng c i vi c th. Sn phm mt qu s dng cht bo qun ny c mu sc, hng v v ng tt v c th khng cn qua cc qu trnh thanh trng. Acid sorbic v mui sorbat c ch mnh s pht trin ca nm men v nm mc nhng yu i vi vi khun, nn chng thng c dng cho cc loi sn phm c mi trng acid.

Phn 3: K thut s dng ph gia ca tng ph gia trong san phm mt xoai ngI. ng va acid citric. ng va acid citric c b sung ng thi vao cung mt luc cng oan phi trn ln 1. Xc nh t l phi ch: trc tin phi bit r cc ch tiu c lin quan n mc ch phi ch nm trong tng cu t tham gia phi ch. Tnh ton khi lng (hoc th tch) cc cu t cho mt m sn xut hoc cho mt n v sn phm. Ty vo cht lng ca xoi, ngt, chua m lng ng v acid citric cho vo c th thay i. Chun b acid citric: phi trn acid citric v nc trong ni phi trn dung dch acid citric 30%. Dng bm vn chuyn dung dch acid citric 30% v ng vo ni phi trn c cnh khuy thc hin qu trnh phi trn.(TCVN 6958 : 2001) cua ng khi pha vao nc.Ch tiuYu cu

Ngoi hnhTinh th mu trng, kch thc tng i ng u, ti, kh, khng vn cc

Mi, vTinh th ng hoc dung dch ng trong nc c v ngt, khng c mi v l.

Mu scTinh th trng ng nh. Khi pha vo nc ct cho dung dch trong sut.

Tinh cht hoa ly cua axid citric: Ti trong: 1.665g/cm3 Nhit nong chay: 153oC Nhit si: 175oC tan (trong nc 22oC): 133g/100mlCc ch tiu ha-l ca acide citric (TCVN 5516:2010)Tn ch tiuMc yu cu

1. ha tanRt d tan trong etanol, d tan trong nc, t tan trong ete.

2. Php th xitrat t yu cu php th

3. Hm lng ncDng khan 0.5 % khi lng

Dng ngm mt phn t ncT 7.5-8.8 % khi lng

4. Hm lng tro sunfat 0.05 % khi lng

5. Hm lng oxalat 100 mg/kg

6. Hm lng sunfat 150 mg/kg

7. Cc cht d cacbon hat yu cu ca php th

8. Hm lng ch 0.5 mg/kg

II. Pectin va natri benzoate. Natri bezoat: Tin hnh phi trn natri benzoat trong ni phi trn vi nc c c dung dch benzoat 30%. Pectin: Pectin, ng, nc em ngm vi vi 1:1:50 trong vng 2 pht pectin dng paste. Sau khi chun b natri benzoat v pectin dng bm bm c 2 hn hp trn vo ni cha trung gian khi qu trnh c c kt thc. C th b sung cc hp cht mu, cht thm tng gi tr cm quan.III. Nc. Nc trong qua trinh san xut mt xoai chu yu c s dung trong cng oan phi ch nhm tao mi trng d hoa tan cac phu gia khac. Ngoai ra, nc con c b sung vao san phm iu chinh st cua san phm. Thng thi b sung vao cng oan phi trn ln 1.IV. Axit sorbic. Cch s dng: Phun axit sorbic trn b mt mt sau khi ng gi mt vo bao b hay dng giy chng m hoc giy bng knh tm cht bo qun ny ph ln b mtXc xchCc ph gia cn s dng3.1 Nhm cht to mu3.1.1 Hp cht Nitrite, Nitrate Tn ting anh: Nitrite, Nitrate Tn thng gi: Mui dim Thng c 4 dng sau: KNO2 Nitrit potassium (E249), NaNo2 Nitrit sodium (E250), KNO3 Nitrat potasium (E252), NaNO3 Nitrat sodium (E251)Mui KNO3: tinh th khng mu, v cay nng, rt tan trong ncMui NaNO3: tinh th khng mu, tan trong nc, rt ht mMui KNO2: tinh th mu trng, d tan chy v b phn hy ngoi khng kh, ha tan trong nc ttMui NaNO2: dng tinh th trng hay hi vng, rt tan trong nc ADI ca KNO2 v NaNO2 = 0 0.06 mg/kg th trngADI ca KNO3 v NaNO3 = 0 3,7 mg/kg th trngCh : khng c s dng mui nitrite, nitrat cho thc phm tr em di 3 thng tui Liu lng cho php: 125 ppm = 0,125 g/kg tht Cng dng:n nh mu hng t nhin cho tht khi gia nhit v tng mu ca tht x lC ch to mu ca tht khi c mt ca nitrite, nitrate:KNO3 KNO2KNO2 HNO2HNO2 NO (Oxyt nitrics)NO + Myoglobin NOmyoglobin (c mu sm) Tng hng v v cu trc cho sn phm Tiu dit v c ch cc vi sinh vt Km hm s oxy ha lipid3.1.2 Erythrosine (E127) Tn ting anh: Erythrosine c im: cng thc ha hc C20H6I4Na2O5. L cht mu thng hp, dng bt, c mu anh o, tan tt trong nc. Trong phn t ca Erythrosin c cha iodide, khi ch bin thc phm nhit trn 2000C mt phn lm gim erythrosin, mt phn gii phng iodide nh hng n hot ng ca tuyn gip ng dng: thay th mu sc bt mt cu thc phm trong qu trnh ch bin. Lm thc phm bt mt hn. Trong xc xch,cng vi mui nitrit gip c nh mu v to mu cho sn phm ADI: 0 0,1 mg/kg th trng ML = 400 mg/kg sn phmVic s dng Erythrosine trong thc phm b cm s dng Nauy v M

3.1.3 Ponceau 4R Tn Ting Vit: Ponceau 4R Tn Ting Anh: Ponceau 4R CTPT: C20H11N2Na3O10S3 Dng bt mu , tan trong nc 140g/1lit nc (20C), t tan trong ethanol M s ph gia: E124 ng dng: To mu cho sn phm lp xng, xc xch v cc sn phm tht. ADI: 0-4 mg/ kg th trng/ trn ngy ML: 200 mg/kg sn phm3.2 Nhm cht chng oxy ha3.2.1 Acid ascorbic (E300) Tn ting anh: Acid ascorbic Tn khc: vitamin C Cng thc phn t: C6H8O6 (M=176,13g/mol) Tnh cht: dng tinh th hoc dng bt mu trng n vng nht, khng mi, km bn vi nhit, d ha tan trong nc, t tan trong ethanol, khng tan trong ether Yu cu: Khi sy kh b mt khng qu 0.4%, pH = 2.4 2.8. Tro sulfate: khng qu 0.1%. Ch khng qu 2mg/kg Chc nng: i vi tht qua x l c 4 chc nng chnhTo mu cho thtc ch qu trnh hnh thnh nitrosamineNgn xy ra qu trnh oxy haNgn s bin mu ca tht i vi tht ti: c tc dng chng oxy ha v s bin mu trong qu trnh bo qun ADI: khng gii hn ML: 2000mg/kg nguyn liu Trong sn phm xc xch dng khong 0.4 0.6g tnh trn 1 kg tht3.3 Nhm cht h tr to gel3.3.1. Polyphosphate Tn ting anh: Polyphosphate Tn thng dng: Tari Cc loi Polyphosphate thng dng: monophosphate (E 339-343), diphosphates (E450), triphosphates (E451) v polyphosphates (E452) Tnh cht vt l: mu trng hay trong sut khng mu, dng bt hay ht nh. D tan trong nc (gc polyphosphate cng di th kh nng ha tan trong nc lnh cng cao) Chc nng: Lm rn chc, n nh, lm dy, chng oxy ha,bo qun, to xp, chng vn cc, chng dnh, to v.Lin kt cc thnh phn thc phm li vi nhau, c bit ci thin cu trc ca cc sn phm tht, c v cc sn phm khc v xc xch l dng nh tng ca hn hp tht, m,nc. Liu lng s dng t 0,40,6% trn trng lng cht kh. C mc polyme ho cao ADI=70 mg/kg th trng (tnh trn P205) ML: 0,5% (tnh trn P2053.3.2 Natri sulfit (E221) v Natri metabisulfit (E223) Tn ting anh: sodium sulfit v sodium metabisulfit Natri sulfit(E221) gm cc loi: Natrihydro Sunfit (NaHSO3), Dinatri di Sunfit (Na2SO3SO2 hoc Na2S2O5) v Natri Sunfit Na2SO3 Tnh cht: Dng bt trng, c mi lu hunh ddioxxit nh, d tan trong nc, kh tan trong ethanol Natri metabisulfit (E223): dng bt hoc tinh th trng, c mi c trng ca luuw hunh ddioxxit, d tan trong nc, kh tan trong ethanol Chc nng: iu chnh axit, lm rn chc, n nh, chng oxy ha, x l bt ta phc kim loi ADI ca Natri sulfit v Natri metabiulfit = 0 0,7 mg/kg th trng tnh theo SO2 Liu lng ti a (ML): 50 mg/1kg sn phm3.4 Nhm cht iu v3.4.1 Monosodium glutamate (E621) Tn ting anh: Monosodium glutamate Tn thng gi: bt ngt c im: cng thc ha hc C5H8NaO4. Tinh th rn khng mu, khng mi, c v mui nht. Nhit nng chy 232 0C. tan trong nc 74 g/ml Cng dng: tng v ngt tht cho sn phm, iu v lm cho xc xch ngon hn ML: 10g/1kg nguyn liu ADI: khng xc nh

3.4.2 Natri clorua Tn ting anh: Sodium clorua Tn thng gi: mui n c im: cng thc ha hc NaCl2, khng mi v mn, tan tt trong nc Cng dng:iu v cho sn phmc ch vi sinh vtTng kh nng gi nc

3.4.3 ng saccharose Tn ting anh: saccharose Tn thng dng: ng ma c im: cng thc phn t C12H22O11. Sucroza tinh khit thng thng nht hay c sn xut di dng bt kt tinh mn mu trng, khng mi vi v ngt d chu Cng dng: iu v, c ch vi sinh vt, tham gia phn ng caramel to mu sc cho thc phmD. K thut s dng cho tng loi ph gia1. Nhm ph gia iu vGm c cc gia v: mui, ng, bt ngt. do nhng cht ny tan tt trong nc. Ta c th cho vo trc tip vo cng on xay nhuyn theo phn trm nh sn. Hoc phi trn nhng gia v ny vi nhau, cng vi t nc thnh hn hp gia v ri cho vo cng on xay nhuyn cho nguyn liu thm gia v d dng hn2. Nhm ph gia to gelTa c th dng mt loi hoc nhiu loi kt hp vi nhau. S dng bng cch un nng nh hn hp ph gia ny vi t nc ph gian tan ng u trong nc. Ri cho lng nc cha ph gia vo cng on xay nhuyn. Nh vy s gip ph gia tan tt trong hn hp nho. Lu khng nn pha qu long s d lm cho h gel mt i s rn chc.3. Nhm ph gia to muTng t, ta c th ha tan cc hn hp nitrat, Ponceau 4R, Erythrosine vo chung vi nhau hoc ha tan ring r tng loi ri cho vo cng on xay nhuyn. y l nhng cht ph gia tan tt trong nc, c th nng nhit nh tng tc ha tan vo dung dch4. Nhm ph gia chng oxy haAcid ascorbic tan tt trong nc, bn nhit. Do ta c th nng nhit nh ha tan. Nn cho vo cng on xay th trch cho cc cht bo, cc thnh phn dinh dng b oxy ha (do t bo b ph v, dch bo tip xc oxy, qu trnh xay lm tng nhit)C th s dng vitamin E chng oxy ha, nhng cht ny nn pha trong du v cho vo lc xay nhuyn. Khi h nh tng hnh thnh n nh. Gip d tan hnE. DANH MC CC CHT PH GIA CN S DNG M BO YU CU K THUT V CHT LNG CA SN PHM SNACK KHOAI TY0. Carotenoid(6) Tnh cht: Cc carotenoid (mu vng v da cam) l cc hp cht hu c nm trong nhm cc hydrocarbon khng no mnh. Cc hp cht ny khng tan trong nc nhng li tan trong dung mi hu c. Cc carotenoid bn vi s thay i pH ca mi trng v cc cht kh, khng bn vi nhit v nh sng.

Chc nng: To mu cho sn phm

Liu lng: E160: 2,5 mg/kg E100: 0,1 mg/kg0. Riboflavin(6) Riboflavin , cn c gi l vitamin B2 v vitamin l trc y gi l G , [2] l mt vi cht dinh dng d hp th mu vi mt vai tr quan trng trong vic duy tr sc khe ngi v cc ng vt khc. Liu dng: 0,5 mg/kg Chc nng: To mu cho sn phm0. Axit benzoic, benzoat v dn xut(5) Cng thc ha hc: Axit benzoic (C6H5COOH) Dng s dng: Dng tinh th hnh kim khng mu, t trng 1,27 g/ml. D tan trong ru v ete nhng t tan trong nc.Mui ca axit benzoic thng dng l benzoat natri, kali v canxi Phng php s dng: Axit benzoic v cc benzoat l cht st trng mnh i vi nm men v nm mc, c tc dng yu i vi vi khun. . Ngoi ra ngi ta cn s dng cc mui natri benzoat (C6H5COONa) Liu lng: Theo tiu chun hin hnh, vn cho s dng trong thc phm vi liu lng t 50 mg 2.000 mg/kg sn phm ( B Y t cng b c dng trn 15 lai sn phm). Chc nng: Cht bo qun1. Hydroxyanisole butylated(5)Hydroxyanisole butylated ( BHA ) l mt cht chng oxy ha bao gm mt hn hp ca hai hp cht hu c ng phn , 2 - tert-butyl -4- hydroxyanisole v 3 - tert-butyl -4- hydroxyanisole . N c chun b t 4- methoxyphenol v isobutylen . N l mt cht sp rn c s dng nh mt ph gia thc phm vi s lng E320 E . Vic s dng chnh cho BHA l nh mt cht chng oxy ha v cht bo qun trong thc phm, bao b thc phm , thc n gia sc , m phm, cao su v cc sn phm du kh. [3] BHA cng thng c s dng trong cc loi thuc , chng hn nh isotretinoin , lovastatin , simvastatin v , trong s nhng ngi khc .Liu lng cho php l:200mg/kgChc nng: Cht chng oxi ha v cht bo qun1. Nhm sunfit (SO2 v SO32-)(5)Nhm sunfit l cc cht dng chng oxi ha c s dng ph bin(A.sulfite),muicaaxit sunfur(H2SO3). C hai loi: 1) Sunfit trung ho, cng thc chung M2 SO3(M l kim loi ho tr 1).2) Sunfit axit (hirosunfit hay bisunfit), cng thc chung MHSO3. Tr sunfit ca cc kim loi kim v ca amoni, cc sunfit trung ho tan t trong nc, tan khi c mt lu hunh ioxit (SO2). Trong dung dch, oxi ho nsunfat. iu ch bng cch cho SO2tc dng vihiroxithoccacbonatca cc kim loi tng ng trong mi trng ncCng dng:Natri sulfit: Cht bo qun, cht chng oxi ha, cht ty mu, cht x l btNatri hydro sulfit : Cht bo qun, Cht chng oxi haKali metabsulfit: Cht bo qun, cht chng oxi ha, cht ty mu, cht x l btCalci hydro sulfit: Cht bo qun, cht chng oxi haLiu lng cho php l:161mg/kg1. Gia v(8)Trn th trng c rt nhiu v chip khoai ty, ph bin l"sour cream and onion":kem chua v hnh; "barbecue": tht nng; salt & vinegar: mui v gim; pho mt; hng liu ny c ph trc tip ln cc chip trong khi chng ang nng sau khi chin, lm tng 6-8% trng lng ca sn phm hon thnh. Sau y l mt cng thc gia v kem chua v hnh ty cho chip khoai ty:

Thnh phn:Sour cream powder 25.0%Sweet whey powder 25.0% Skim milk powder 10.0% , Salt 12.0%Dextrose 10.0%, Onion, dried 10.0%, Monosodium glutamate 5.0% , Parsley (rau mi), dried 1.5% Citric acid 1.0%Free flow agent 0.5%

Skim milk powder: Bt sa gy l sn phm thu c t qu trnh tch nc ca sa tit trng. Bt sa gy cha khng qu 5% hm lng m v khng qu 1.5% hm lng bo (tnh theo trng lng), tr cc trng hp khc. Bt sa gy s dng cho ngi ph hp vi o lut v M phm, Dc phm v Thc phm ca MBng 5 : Ch tiu k thut c bnCh tiun v tnhTiu chun

Hm lng m%34.0 37.0

ng Lactoza%49.5 52.0

Hm lng bo%0.6 1.25

Hm lng tro%8.2 8.6

Hm lng m%3.0 4.0

Chi tiu vi sinh

Standard Plate Count 50Hnh 5. Cng thc ca HMP LMP (low methoxyl pectin): Nhm c ch s methoxyl thp: MI < 7%, khong t 3 5%, trong phn t pectin c di 50% cc nhm b este ha ( DE 50%).

Hnh 6. Cng thc ca LMP Theo kh nng ha tan trong nc: Pectin ha tan (methoxyl polygalacturonic ): pectin ha tan l polysaccharide cu to bi cc gc acid galacturonic trong s gc acid c cha nhm th methoxyl. Pectin khng ha tan (protopectin): l dng kt hp ca pectin vi araban (polysaccharide thnh t bo). Theo thi gian tc ng: Pectin tc ng nhanh: thi gian to gel l 20 70 giy. Pectin to ng trung bnh: thi gian to gel l 100 150 giy. Pectin to ng chm: thi gian to gel l 180 250 giy. 1.1.3. Tnh cht [1] Tan trong nc, khng tan trong etanol C kh nng to gel, nht khi c mt acid v ng, kh nng ny ph thuc vo chiu di phn t pectin, ph thuc vo mc metyl ha. Nu chiu di qu ln th gel to thnh s cng Nu chiu di qu nh th khng hnh thnh gel, gel qu mm Mc metyl ha cao th kh nng to gel gim Ty thuc vo loi pectin m kh nng to gel khc nhau1.1.4. c im ca pectin Pectin l mt keo ho nc, kh nng hydrat ha tng Phn t pectin mang in tch m, nn trong dung dch pectin y nhau lm tng nht Vy pectin c kh nng to gel nn gim tch in, gim hm lng hydrat ha. Cc si pectin s xch gn li nhau tng tc vi nhau to nn mng li 3 chiu rn cha pha lng bn trong th kh nng to gel s tng ln.1.1.5. C ch to gel ca pectini vi mt da nhuyn c mi trng axit v nng ng cao, nn c mc metyl ha MI > 7 v thuc nhm HMP HMP: To gel bng lin kt hydro.Hnh 7. C ch to gel bng lin kt hydro+ iu kin to gel: [ ng ] > 50%, pH = 3 3,5; [ pectin ] = 0,5 1%ng c kh nng ht m v vy n lm gim mc hydrat ha ca phn t pectin trong dch. Ion H+ c them vo hoc i khi chnh nh acid ca nguyn liu tri cy lm gim bt s phn ly to thnh cc gc COO- nn lm gim tch in ca cc phn t. V vy cc phn t c th tin li gn nhau ti thnh lin kt ni phn t v qu trnh to gel xy ra. Trong trng hp ny lin kt gia cc phn t pectin vi nhau ch yu nh cc cu hydro gia cc nhm hydroxyl. Lin kt hydro c hnh thnh gia cc phn t pectin c th l hydroxyl hydroxyl, cacbonoxyl cacbonoxyl hoc hydroxyl cacbonoxyl. Kiu lin kt ny khng bn do cc gel to thnh s mm do do tnh di ng ca cc phn t trong khi gel. Cu trc ca gel: ph thuc vo hm lng ng, hm lng acid, hm lng pectin, loi pectin v nhit . 30 50% ng them vo pectin l saccharose. Do cn duy tr pH acid khi un nu s xy ra qu trnh nghch o ng saccharose, ngn cn s kt tinh ca ng saccharose. Tuy nhin cng khng nn dng qu nhiu acid v pH qu thp s gy ra nghch o mt lng ln saccharose gy kt tinh glucose. Hn na, pH thp, qu trnh to gel xy ra nhanh to nn hin tng vn cc trong sn phm. Khi dng lng pectin vt qu lng thch hp th cu trc gel to thnh rt cng. Do trong trng hp s dng nguyn liu c cha nhiu pectin cn tin hnh phn gii bt chng bng cch un lu hn. Cn ch rng, khi s dng mt lng c nh bt c mt loi pectin no th pH, nhit cng gim, hm lng ng cng cao th qu trnh to gel din ra cng nhanh. nh hng ca ng v acid ln kh nng to gel ca pectinc tinh quan trong cuapectin la khi co mt axit va ng no co kha nng tao gel. No quan trong bi cong dung ln trong cng nghip thc phm c bit la i vi x ly nc qua.Kha nng tao ra cua pectin a han ch s phn lp trong ch bin ncqua, cai thin trang thai dich qua, tao dai, qut dinh cho mt lam tng giatri cam quan cho san phm.ng v acid l hai tc nhn ng to gel ca HMP, s c mt v nng ca chng c nh hng rt ln n kh nng to gel ca HMP. Trong khi , c hai nhn t ny ( ng v acid) li t c nh hng n kh nng to gel ca LMP. Tuy nhin, cng c kin cho rng, ngay c trong qu trnh to gel ca LMP th vic b sung them ng s lm tng bn ca cu trc gel cng nh to s ng nht cho sn phm ( Axelos v Thibault, 1991). Sau y l nhng nh hng ca ng v acid n qu trnh to gel ca HMP. ng: Trong dung dch nc, pectin trng thi ha tan l do c s to thnh lin kt hydro gia nhm OH- ca mch phn t pectin v H+ ca phn nc. khi c s c mt ca ng, ng ng vai tr ca cht hydrate ha, ngm mt phn t nc ang lin kt vi pectin. Khi pectin tr nn khng ha tan. Cng vi tc ng ca ion H+ t lng acid s dng to ng, H+ lm trung ha in tch ca cc gc COO- trn mch phn t pectin, to gc COOH. V th si pectin khng cn y nhau m tin li gn nhau t hnh thnh nn cu trc khung mng. Lng ng trong hn hp pectin ng acid thng phi ln hn 50% th mi c kh nng to gel. Thng thng ngi ta to ra hn hp c 65% ng tin hnh to ng. Nu hm lng ng dng cao hn, s kt tinh ng c th xy ra trn b mt ht keo hoc ngay trong h keo. c th khc phc hin tng ny, nh trnh by trn, ta c th thay th mt phn ng saccharose bng cc la ng khc nhau nhm trnh hin tng pectin dng gel ha cng mt lng ng cng t. Acid:Pectin ch c th to gel trong mi trng acid c pH < 4.Trong mi trng c ion H+, cc phn t pectin tch in m s b trung ha v khi dng trung ha in th d ng t hn. Hn na, ion H+ s thay th cc ion kim loi ( nu c ) trong nhm cacboxyl ca phn t pectin v chuyn dng mui pectat ( khng to ng ).Acid s dng to ng cn c mc phn ly cao hn acid pectic acid ny c th ngn cn s phn ly ca acid pectic v gi chng cho dng trung ha in tch.Nng ion H+ cng ln th kh nng to gel ca dung dch pectin s cng cao. Cn duy tr pH thp khi un nu s gy ra qu trnh nghch o ng saccharose ( 30 50% ng them vo pectin ) ngn cn s kt tinh ca ng saccharose.Cng khng nn dng qu nhiu acid v pH qu thp s gy ra s nghch o mt lng ln saccharose t gy kt tinh ng glucose v ha gel nhanh to nn cc vn cc Thng dng pH t 3 n 3,5.Mc to gel ch tng n mt gii hn no ca nng acid ri s ngng li bi v ngng nng ton b gc COO- ca phn t pectin c trung ha in tch. Nn d c tng them ion H+ cng khng th tng thm kh nng to gel. Nng acid to gel dung dch pectin ph thuc vo mc methoxyl ca pectin cng nh hm lng pectin trong dung dch. Khi hm lng pectin s dng tng khong 0,005 0,1% th pH ca dung dch c th tng ln 1 n v. Nu phi s dng pectin c kh nng ng t yu th nn tng nng acid ln. Nhng vic tng nng ny li d lm tng lng ng nghch o v lm tng tnh ho nc ca sn phm. 1.2. Mc ch cng nghMc ch khi b sung pectin vo l to c v to gel cho mt da nhuyn, cu trc c v chc, khng b thay i trong qu trnh vn chuyn, to ra mi v thm ngon cho sn phm v gim s ph v cu trc.1.3. Cch thc s dngV mt da nhuyn trong mi trng acid v nng ng cao, pectin v ng to thnh gel lm thc phm ng li. Cn ha tan pectin bt trong nc lnh theo t l khi lng 1:19 v mt ngy cho pectin ngm nc v n ra. B sung pectin trong cng on phi trn v ng ha to thun li cho cng on sau.Liu dung: cha c quy nh, ty thuc vo yu cu ca thc phm Ngoi ra, ngi ta s dng tnh cht ny trong cc sn phm n trng ming, sa ng, sa socola, nc chm, cc mn n nh bp, kem, bnh ko, nc gii kht khng cn2. Acid citric2.1. Mc ch cng ngh: S dng nh mt cht bo qun t nhin Kim sot mc pH Cht chng oxy ha Acid citric l mt acid hu c yu, c s dng nh mt cht bo qun t nhin v c b sung vo thc n, ung v v chua ca n Acid citric c dung trong sn xut mt ng c tc dng iu chnh pH v pha acid to iu kin cho pectin gel ha, iu chnh v cho sn phm: lm cho sn phm c v chua d chu, tng cng kh nng tit trng N c v chua du hn nhiu so vi cc acid thc phm khc nn thng c dung lm cht iu v cho thc phm ni chung, mt ni ring2.2. Cch thc s dng:Cch thc s dng acid citric: b sung cng on phi trn m bo ng nht iu chinh v cho sn phm v to iu kin tng kh nng to gel ca pectin......Liu dng 0,1%.3. Acid sorbicAcid sorbic l cht kt tinh bn vng, c v chua nh v mi nh. Trng lng phn t l 112,12. Nhit nng chy l 134,50C, kh tan trong nc lnh (0,16%) v d tan trong nc nng ( 1000C tan 3,9%).3.1. Mc ch cng ngh [9]Axit sorbic la tac nhn chng lai s phat trin cua cac vi sinh vt, c sdung nh cht bao quan trong thc phm va cac loai ung chng lai s phat trin cua nm men, nm mc. Thng thng cac loai mui cua axit sorbicnh: sodium sorbate, potassium sorbate, calcium sorbate c s dung rng raihn do d hoa tan trong nc hn. Axit sorbic ch tc dng trong mi trng acid, khng tc dng trong mi trng kim, pH=6 kh nng khng khun tt nht. Axit sorbic khng c i vi c th con ngi, c cng nhn l GRAS, khi cho vo thc phm khng gy mi v l hay lm mt mi v t nhin ca thc phm. y l nhng u im ni bt ca acid sorbic, do m trong cng ngh thc phm v c bit l trong cng ngh sn xut mt da nhuyn ngi ta thng dng Axit sorbic bo qun sn phm mt chng nm mc, nm men v ko di thi hn bo qun cho sn phm.3.2. Cch thc s dngK thut s dng: ta thng s dng cng on bao gi l dng acid sorbic tm vo bao b hoc giy chng m ph ln trn b mt ca mt chng b mc trn b mt ca mt. Liu s dng l 0,07%.4. Axit L-ascocbicCng thc ha hc C6H8O6Cng thc cu to

Khi lng phn t 176,13g/molCht s dng dng bt tinh th trng hoc hi vng, khng mi, im chy khong 190o km theo phn hy thnh CO2 Tnh cht: D tan trong nc, t tan trong ethanol, khng tan trong ether. C kh nng to phc vi ion Cu+, m ion Cu+ c trong trung tm hot ng ca enzim hn ch phn ng ha nu D trong cng thc cu to khng c nhm COOH- nhng n vn c tnh axit l do trong phn t c lin hp p-r,r-r t O ca nhm OH n O ca C=O lm cho H ca nhm OH gn trn C c noiis i tr nn rt ling ng, c kh nng tch ra, v th c tnh axit. Mt khc, khi ha tan vo nc, 1 lng nh s b thy phn to thnh axit.4.1. Mc ch cng ngh Cht chng oxi ha Hn ch s thay i gi tr cm quan cng nh gi tr dinh dng ca sn phm Ko di thi gian bo qun Tng hm lng vitamin C trong sn phm4.2. Cch thc s dngCho vo khi c cLiu lng s dng: khong 0.03 n 0.05% so vi khi lng sn phmNgoi ra, trong thc t cn c b sung trong cc sn phm tht hp, c hp, cc sn phm ng lnh, nc gii kht,5. Natri saccharinCng thc ha hc: C6H4CONaSO2 ngt ca saccharin l 400-500 ln ln hn ngt ca saccaroza.5.1 Mc ch cng ngh Trong sn xut cng nghip, ngi ta thng dng gim chi ph sn xut v gim gi thnh sn phm Dng cho ngi n king, bo ph, b bnh tiu ng v trong c th sacarin qua h thng tiu ha m khng h b hp thu. N khng gy nh hng n hm lng insulin trong mu v cng khng cung cp nng lng cho c th. V th n c xp vo nhm to ngt khng calo.[1]5.2 Cch thc s dngng sacharin c th b sung trc tip vo dch qu hoc di dng dch ng vo cng on phi trn m bo ng nht cho sn phm.Liu dng: 0.25 mg/kg khi lng c th [1]6. Quinolein [1]Cng thc ha hc: C18H9NNa2O8S2Cng thc cu to:

Khi lng phn t: 477,38g/mol Cht c b sung dng bt tinh th mu vng xanh, nhit nng chy khong 150oC Tnh cht Kh nng ha tan trong nc: 4g/100ml Mu vng Quinolein l mui natri ca axit monosulphonic v disulphonic ca quinophtalin v quinolyindanedion, c mu vng Bn vi nhit, nh sng, bn vi s c mt ca SO2, axit t tri cy Cng to mu mnh, cht lng n nh mu6.1 Mc ch cng ngh: Khi phc li mu sc ban u cho nguyn liu Tng gi tr cm quan B p do qu trnh ch bin: do nhit, do oxi ha6.2 Cch thc s dng:Thng c b sung vo sau qu trnh ch bin t c hiu qu tt nhtLiu dng: 2.5 mg/kg7. Cht to hng.7.1. Mc ch cng ngh Cng nh cc hp cht mu, cht mi th hin tnh cht cm quan quan trng ca thc phm, c bit l trong qu trnh ch bin thc phm nht l cc cng on gia nhit, thanh trng, c c,... S tn tht cc cht thm l rt ln. V vy trong qu trnh ch bin thc phm cn nghin cu to iu kin gi cc cht to hng thm li hoc thu hi v bo qun sau ny c th b sung tr li vo sn phm cui cng trc khi s dng nhm to s hp dn cho sn phm.Trong qu trnh ch bin sn phm mt da nhuyn ngi ta thng b sung cht to hng hai dng: + Dng hng thm t nhin thng l tinh du tri cy (tinh du da) c ML: GMP+ Dng tng hp: a s cc doanh nghip ch bin thng la chn b sung dng tng hp hn l dng t nhin c th gim bt chi ph sn xut t c th gim gi thnh sn phm nhng cht lng sn phm vn c m bo.i vi sn phm mt da nhuyn th ph gia to hng c s dng l ally sorbet l cht lng khng mu n mu vng nht, c mi thm ging mi qu da.7.2. Cch thc s dngB sung sau khi ch bin xong, cng on gn ra thnh phm gim tn tht mi.H. Cc im hn ch trong cng ngh sn xut v bin php khc phc [10] Trong mt cha 60-65% ng. Nhit cang thp thi hoa tan ngcang giam. Khi nc ng qua bao hoa se co ng kt tinh hin tng laing xay ra. Nu mt bi lai ng se khng at tiu chun, d bi hong do ng trong san phm giam i. Ngi ta ngn nga hin tng nay bng cachgiam bt mc bao hoa trong nc. Mun th nu mt sao cho trong sanphm co cha ca ng kh (ngoai sacaroza). hoa tan cua hn hp ng kh va sacarosa cao hn hoa tan cua sacaroza. Do vy nu thay th mt phn sacaroza bng ng kh thi kha nng lai ng cua mt giam i nhiu. Nulng ng glucoza trong mt qua cao thi mt cung bi lai ng do glucozakt tinh. Mt khc hn ch hin tng trn ta cn n nh trang thai cua san phm, tng dai qut dinh cho mt bng cach dung agar hoc pectin.Thanh trung la mt vn kho khn hay gp phai khi san xutmt bi vi trong thanh phn cua mt rt giau hamlng cac cht dinh dng, vitamin cung cac khoang cht. Cac cht nay d biphn huy nhit cao. Vi vy tuy tng loai qua ma chon ch thanhJ. Trnh by qui trnh sn xut bnh quy0. Cc ph gia c s dng trong sn phm bnh quy sa quasure

STTTN PH GIAINSADIML(mg/Kg)Chc nng

Tn ting vit Tn ting anh

1Natri bicacbonat (Natri hydrocacbonat)Sodium hydrogen carbonate

500ii

CX

45000n nh, iu chnh axit, chng ng vn, to xp.

2Amoni bicacbonat (Amoni hydrocacbonat)Ammonium hydrogen carbonate

503ii

CX

GMPn nh, iu chnh axit, to xp

3LecitinLecithin

322

CX

GMPChng oxy ha, nh ha, n nh

4Beta-carotene tng hpBeta-carotene (Synthetic)160a(i)0-5Phm mu

5Acesulfam kaliAcesulfame Potassium9500-15GMPCht ngt tng hp, iu v

6Hng thc phm tng hp (sa, b)To mi hng

7Hn hp vitamin (C, E, B6, A, axit folic)Cht chng oxy ha, vitamin lm tng gi tr dinh dng

8IsomaltIsomalt953CXGMPCht to ngt, chng ng vn, lm bong, cht n

9MuiKhng gii hnTo v

Bng 1: Danh mc cc cht cc cht ph gia0. Beta carotene Tnh cht: Beta-caroten tan trong nc, t tan trong ethanol v te, d tan trong chloroform, Benzene v Du, t b thay i bi oxy, pH, nh sng hay nhit . im nng chy:178-179, cng thc phn t:c40h56, im si:654.7 ti 760 mmHg, trng lng phn t:536.88 Thi im s dng: c ha tan trong du sau cho vo cng on nho bt. y s oxy ha s gim khi c kt hp vi sc t du, du s to thnh hng ro bo v khi s tn cng ca oxy. ng thi b sung cht chng oxy ha nh VTM C, VTM E. Chc nng: To mu cho thc phm gip lm tng gi tr cm quan, thu ht ngi tu dng, a dng ha thc phm.0. Hn hp vitamin (C, E, B6, A, axit folic) Tnh cht: dng bt, tan c trong du v nc, khng tan hon ton v trong hn hp c 2 phn, 1 phn tan trong nc cn mt phn tan tt trong du. C ch chng oxy ha: cht bo trong iu kin thch hp hnh thnh nn cc gc t do, cc hp cht c mi kh chu (qu trnh oxy ha) lm gim cht lng sn phm. Do phi b sung cht chng oxy ha vo vi c ch ch yu l kh gc t do bng cch cc cht chng oxy ha ny nhng ion H+ cho gc t do to thnh cc gc bn hn . Ngoi ra cht chng oxy ha cn gip hn ch s phn hy cc hydroperoxide. Chc nng: + Cung cp cht dinh dng cho sn phm+ Ko di thi gian bo qun v n hn ch qu trnh oxy ha ca sn phm Thi im s dng: c trn kh vi bt n, bt m, vani v cho vo cng on nho bt0. Lecithin Tnh cht: l dch chit bng dung mi ca du u tng bao gm: photphatit, triglyxerit v glycolipid. L cht to nh dng bt, mu hi vng, trn, ra khng kh bin thnh mu nu, tan trong cc hydrocarbon, cc acid bo v du. khng ha tan trong cc dung mi phn cc nh acetone, nc. L mt loi glyceropholipit nn c nhiu c im ging nh lipit in hnh l phn ng thy phn. Chc nng: l mt phospholipid c tnh hot ng b mt, lm bn h nh tng, l nhn t phn tn mang li nht mong mun trong giai on o trn v khun. nh hng n qu trnh to tinh th cht bo, chng li hin tng n hoa trn b mt sn phm. ng thi lm tng cht lng bt nho v bnh nng. Cch s dng: ha lecithin vo trong du sau cho vo cng on chun b dch nh tng. Tnh c hi: khng c cho ngi s dng vi liu lng cho php. C ch: lecithin l phn t c 2 u ring bit, mt u k nc v mt u a nc. iu ny c ngha rng n bao quanh git du trong h nh tng du trong nc, n gi cc git du phn tn u khp trong h nh tng v ngn chng kt hp li vi nhau tch ra 2 lp ring bit. ng thi trong h kh/rn( thc phm) n bao quanh cc phn t kh v phn tn vo trong h lin tc l cc thnh phn rn trong thc phm to thnh cc bt kh lm cho bnh khng b chai khi nng.0. Acesulfam kali Tnh cht: l tinh th khng mu, th rn c t trng l 1,81g/cm3, khng c nng chy nht nh, bt u b phn hy nhit trn 200oC, d tan trong nc c bit trong nc nng. CTPT: C4H4KNO4S. ha tan trong nc: 270g/L 20oC,tn thng mi l ng sunett v Sweet One. Trong cu trc ha hc, kali acesulfame l mui kali ca 6-methyl-1, 2,3 -oxathiazine-4 (3H)- mt trong 2,2-dioxide. Ging nh saccharin, n c mt d v hi ng, c bit l nng cao. Thi im s dng: b sung vo cng on nh kem. Tnh c hi: khng c, l cht to ngt khng sinh nng lng, khng chuyn ha trong c th, khng nhn thy nh hng xu i vi ngi mc bnh tiu ng.0. Natri bicacbonat v Amoni bicacbonat CTHH: NaHCO3 v NH4HCO3. Tnh cht: Trong ting Vit c bit n nhiu hn vi tn "thuc mui", "mui n", bt n, bt ni, thuc si. Thng dng bt mn, trng, d ht m, tan nhanh trong nc, khi c s hin din ca ion H+kh CO2s pht sinh v thot ra, v hi mn v c tnh kim. Thi im s dng: c trn kh cng vi bt m v vani sau cho vo cng on nho bt. C ch: Natri bicacbonat v Amoni bicacbonat l mt loi mui axt do c nguyn t H trong thnh phn gc axt.Tc dng vi axt to thnh mui v nc, ng thi gii phng kh CO2:2NaHCO3+H2SO4=Na2SO4+ 2H2O+ 2CO22 NH4HCO3+H2SO4=(NH4)2SO4+ 2H2O+ 2CO2Do lm gim chua ( acid) trong thc phm. ng thi kh CO2 sinh ra lm cho bnh c xp v trng n nht nh, gip bnh khng b chai, to xp gin cho bnh. Chc nng: l mt sn phm c cho thm vo trong bnh, lm cho nhng chic bnh n phng v hp dn hn. Tnh c hi: khng c khi s dng liu lng cho php.0. Hng thc phm tng hp (sa, b) Tnh cht: dng bt, ha tan c trong dung mi hu c, cht bo, khng tan trong nc. Phng php phi ch to hng thm: s dng phng php c hc trong quy trnh sn xut ny l phng php phi trn (ti cng on nho bt c s dng my nh trn). ng thi s dng phng php ha hc l to mng li hay polyme ha nh tng. Thi im s dng: bt hng thc phm tng hp c ha tan trong cht bo sau cho vo cng on nho bt.0. Isomalt Tnh cht: L sn phm h Polyol, cu trc gn ging cc cht bt ng c to thnh t cc cht ng bt bng phn ng hydro ha. Isomalt khng c trong t nhin. C v ngt ging ng nhng t ngt hn, l cht lm tng ngt hay gi l cht to ngt thay th ng. n nh iu kin l mi trng axit v enzym thy phn. Isomalt l mt hn hp ca hai ru disaccharides: gluco-mannitol v gluco-sorbitol. Hp thu rt t nc, c th c un nng m khng lm mt i hng thm ngt ngo, nhng sn phm c lm t isomalt tr nn kt dnh. Kh nng lm ngt ca isomalt ph thuc vo nng , nhit v dng sn phm c s dng. Thi im s dng: trn cng vi hn hp sa, du n, nc ri mang i nh kem

0. Mui: Mui dng trong sn xut bnh thng l NaCl. Hm lng s dng: khong 1 1.5 % khi lng bt nho Vai tr:+ To v+ Tng dai ca gluten v gim dnh ca bt nho+ Mui n c tc dng lm cho Gluten cht li v tng kh nng ht nc ln, cng thy phn protit gim i r rt. , gim tc ln men v hot ng ca enzyme. Thi im s dng: cho vo cng on nh ni cng vi trngsn xut sn phm heo quayk thut m bo c cc c tnh, hng v ca sn phm.STTINSTN PH GIAChc nngLng dng ti a cho php th trng Vit NamML(mg/kg)

Ting VitTing Anh

1110Sunset yellow FCFSunset Yellow FCFPhm mu300

2301Natri ascorbatSodium AscorbateCht chng oxy ha500

3621Mononatri glutamatMonosodium L-GlutamateCht iu vGMP

4Mui nNatri cloruaCht bo qunGMP

5ngSugarCht bo qunGMP

6Gim nVinegarCht bo qunGMP

K. K thut s dng ph gia:0. Sunset yellow FCF: nh danh Tn ha hc : Disodium 6-hydroxy-5-(4-sulfonatophenylazo)-2-naphthalene-sulfonate Cng thc ha hc: C16H10N2Na2O7S2 Cng thc cu to:

S C.A.S : 2783-94-0 Khi lng phn t: 452.38 g/mol M t : dng bt mu da cam hoc dng ht Mc ch cng ngh: Dng to mu, to bng cho sn phm Yu cu nh tnh: hon tan trong nc, t tan trong ethanol nh lng: khng nh hn 99% Lng dng ti a cho php : 300mg/kg Cch thc s dng: Sunset yellow FCF c ha tan vi nc, sau cho vo thit b phun. Trong qu trnh quay s c phun iu ln trn b mt ca sn phm vi hm lng nht nh ty thuc vo cn nng v kch thc ca heo quay Ch : Tnh khi lng ph gia ha tan ng vi yu cu ca sn phm cng nh tiu chun hin hnh Cn phun t t trong sut qu trnh quay to mu sc hi ha. Phun iu ln khp b mt sn phm .0. Natri ascorbat: INS: 301 Tn ting anh: Sodium Ascorbate Tn ha hc: sodium L ascorbate hoc 2,3 iehydro L hexono 1,4 lactone sodium enolate hoc 3 keto L gulofuranno lactone sodium enolate Cng thc phn t: C6H7O6Na Cng thc cu to:

Khi lng phn t: 198,11 g/mol M t: c dng bt mu trng, khng mi, b sm mu khi gp nh sng Mc ch cng ngh: chng oxy ha cho sn phm, bo v mu sc v hng v t nhin ca thc phm, ko di tui th ca sn phm m khng c tc dng ph. Yu cu: nh tnh: tan trong nc, t tan trong ethanol. nh lng: khng nh hn 99%. tinh khit:Khi b sy kh mt khng qu 0,25%.pH = 6,5 8.Ch: khng qu 2 mg/kg. Lng dng ti a cho php: 500 mg/kg Cch thc s dng: ha tan trong nc sau phun u ln b mt sn phm, ro sn phm v bao gi.3. Mononatri glutamat: INS: 621 Tn ting anh: Monosodium L-Glutamate. Thng gi l bt ngt hay m chnh. Tn ha hc: 2 aminopentanedioic acid; 2 aminoglutaric acid; 1 aminopropane 1,3 dicarboxylic acid. Cng thc phn t: C5H8NNAO4 Cng thc cu to:

Khi lng phn t: 169,111 g/mol M t: Tinh th rn khng mu, khng mi, c v mui nht, nhit nng chy 232C, tan trong nc 74 g/ml Mc ch cng ngh: Glutamat natri l 1 cht trong nhm Umami c kh nng tng khu v, tng cm gic ngon ming. Chnh v vy n c dng lm cht iu v cho sn phm. Lng dng ti a cho php: GMP (Hn ch ti mc thp nht lng ph gia thc phm cn thit phi s dng p ng yu cu v k thut; Lng ph gia c s dng trong trong qu trnh sn xut, ch bin, bo qun, bao gi v vn chuyn thc phm phi m bo khng lm thay i bn cht ca thc phm) Cch thc s dng: Mononatri glutamat c trn u vi mui, ng, ... sau tin hnh tm p.

4. Mui n, ng, gim:Mui n l hp cht ha hc c cng thc phn t l NaCl.ng l mt hp cht dng tinh th. Cc loi ng chnh l sucrose, lactose, v fructose.Gim l mt cht lng c v chua, c hnh thnh t s ln men ca ru etylic (cng thc ha hc l C2H5OH). Thnh phn chnh ca gim l dung dch axit axtic (CH3COOH) c nng khong 5%.

Mc ch cng ngh: ng v mui n c kh nng to v, tng cm gic ngon ming ngoi ra chng cn c kh nng c ch vi sinh vt ko di thi gian bo qun bng cch tng nng cht tan lm teo co nguyn sinh t bo vi sinh vt, ng thi gp phn to mu cho sn phm. Gim c kh nng gip hn ch tc ng ca nhit n tht ng thi tng gin cho sn phm. Cch thc s dng: Mui, ng: chng kt hp vi bt ngt, .... tm p trc khi heo em quay. Gim: dng qut ln b mt sn phm trong qu trnh quay.