Phu Gia Thuc Pham PDF

Bi ging: Ph gia trong ch bin thc phm Bin son: Nguyn Ch Linh
TRNG CAO NG CNG NG KIN GIANG

KHOA K THUT CNG NGH
Bin son: Nguyn Ch Linh
Rch gi, nm 2007

(Lu hnh ni b)
Trng Cao ng cng ng Ki n Giang Trang 1

MC LC
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Trang
Chng 1: M U 1
1. NH NGHA PH GIA 1
2. S PHT TRIN CA PH GIA D NG TRONG BO QUN 2
3. TM QUAN TRNG CA VIC S DNG PH GIA 3
4. HP THC HA CA VIC S DNG PH GI A 3
5. BT HP PHP CA VIC S DNG PH GIA 4
6. C TNH PH GIA 4
7. VAI TR, CHC NNG CA PH GIA 6
7.1. Phn loi theo tnh cht cng ngh 6
7.1.1. Cht bo qun 6
7.1.2. Cht cung cp dinh dng 6
7.1.3. Cht mu 6
7.1.4. Cht to mi 7
7.1.5. Cc cht tc ng n tnh cht vt l ca sn phm 7
7.1.6. Cc cht dng trong ch bin thc phm 8
7.1.7. Ha cht iu chnh m sn phm 8
7.1.8. Cht iu chnh pH sn phm 8
7.1.9. Cc cht khc 8
7.2. Phn loi theo cu trc ha hc v c tnh 9
8. CC BC TM KIM MT PH GIA 9
Chng 2: PH GIA DNG TRONG BO QUN THC PHM 10
1. PH GIA CHNG VI SINH VT 10
1.1. Tnh cht ca cc cht chng vi sinh vt 10
1.2. Dy hot ng ca cc cht chng vi sinh vt 11
1.3. Tnh cht ha hc v vt l ca cc cht chng vi sinh vt 11
1.4. Tnh cht ca thnh phn thc phm 11
1.5. Mc nhim vi sinh vt 12
1.6. Phng php bo qun 12
2. CHNG OXY HA CHT BO 12
2.1. M u 12

2.2. Chng oxy ha cht bo 13

2.2.1. S thy phn cht bo 14
2.2.2. S oxy ha cht bo 14
2.2.3. C ch chng oxy ha cht bo 17
2.2.4. Cc cht chng oxy ha cht bo thng dng 18
2.2.5. Phng php s dng cht chng oxy ha cht bo 20
3. CHNG PHN NG HA NU 21
3.1. Chng phn ng ha nu c s tham gia ca enzyme 21
3.1.1. C ch phn ng 22
3.1.2. Phng php kim sot phn ng ha nu c enzyme 23
3.2. Chng phn ng ha nu khng c enzyme tham gia 26
3.2.1. C ch ca cc phn ng 26
3.2.2. Phng php ch ng phn ng ha nu khn g enzyme 28
4. PH GIA CHNG NH BNH 30
Chng 3: PH GIA LM THAY I CU TRC THC PHM 31
1. HA CHT IU CHNH M SN PHM 31
1.1. Ha cht ht m 31
1.1.1. Ht m theo tnh cht vt l 31
1.1.2. Ht m theo tnh cht ha hc 32
1.2. Ha cht gi m 32
2. HA CHT LM TRONG 33
2.1. Tch cc cht tan 33
2.2. Tch cc cht keo 33
3. CC CHT KEO 34
3.1. M u 34
3.2. Gii thiu mt s cht keo thng dng 37
3.2.1. Acid alginic Alginat 37
3.2.2. Agar 41
3.2.3. Cellulose v cc dn sut 45
3.2.4. Gelatin 48
3.2.5. Arabic 51
3.2.6. Pectin 52
3.2.7. Carrageenan 54
4. CHT HOT NG B MT 59

4.1. Khi nim 59

4.2. Phn loi 60
4.2.1. Cht hot ng b mt loi ion 60
4.2.2. Cht hot ng b mt lng tnh 61
4.2.3. Cht hot ng b mt khng ion 61
4.3. Chc nng ca cht hot ng b mt 61
4.3.1. Kh nng ty ra 61
4.3.2. Kh nng to nh 62
4.3.3. Kh nng to huyn ph 62
4.3.4. Cn bng k nc a nc 62
4.4. Cht nh ha 64
4.4.1. Cc chc nng ca cht nh ha 64
4.4.2. ng dng cht hot ng b mt trong sn xut thc phm 65
Chng 4: PH GIA DNG TRONG CH BIN THC PHM 66
1. CI THIN TNH CHT BT V TO N 66
1.1. Ci thin tnh cht bt nh o 66
1.1.1. Cht oxy ha 68
1.1.2. Cc cht kh 68
1.2. Cc cht gy n 70
1.2.1. Cht NH4HCO3 70
1.2.2. Cht NaHCO 3 71
2. CHT THAM GIA VO SN XUT THC PHM 72
2.1. Cc cht to c 72
2.2. Cc cht lm trong 72
2.3. Cht chng ng bnh 72
2.4. Cht tr lc 72
2.5. Cht bi trn, d g 72
2.6. Cc cht to mng 72
2.7. Cc cht gip qu trnh to hnh 73
2.8. Cc photphat 73
3. HA CHT LM V SINH 76
3.1. Clorin v cc hp cht cha clorin 76
3.1.1. Kh nng chng vi sinh vt 78
3.1.2. c tnh ca cc clorin 79

3.2. Idophor 79
Chng 5: PH GIA LM THAY I TNH CHT CM QUAN CA 81
THC PHM
1. CC CHT TO V 81
1.1. Cc acid amin 81
1.1.1. Dch acid amin 81
1.1.2. Bt ngt 81
1.2. Cc cht ngt khng ng 82
1.2.1. Saccharin 83
1.2.2. Acesulfame Kali 84
1.2.3. Cyclamate 85
1.2.4. Aspartame 86
1.3. Cc cht to v chua 88
1.4. Cht to v ng 91
1.5. Cht to v mn 93
1.6. Cc cht to v khc 94
1.6.1. t 94
1.6.2. Ti 94
1.6.3. Hnh 95
1.6.4. Rng 96
1.6.5. Tiu 96
2. CC CHT MU 96
2.1. Vai tr ca cht mu 97
2.2. Phn loi cht mu 97
2.2.1. Cc cht mu tng hp 98
2.2.2. Cc cht mu v c 101
2.2.3. Cc cht mu t nhin 101
2.3. Cc cht mu hnh thnh trong qu trnh ch bin 110
3. CC CHT MI 110
3.1. Cht mi t nhin 111
3.2. Cht mi tng hp 111
PH LC 116

Chng 1
M U
1. NH NGHA PH GIA
Theo FAO: Ph gia l cht khng dinh dng c thm vo cc sn phm vi cc

nh khc nhau. Thng th ng cc cht ny c hm lng thp dng ci thin tnh cht
cm quan, cu trc, mi v cng nh bo qun sn phm.
Theo WHO: Ph gia l mt cht khc hn l thc phm hin din trong thc phm l
kt qu ca mt s mt: sn xut, ch bin, bao gi, tn tr...Cc cht n y khng bao gm s
nhim bn.
Theo y ban Tiu chun ha thc phm quc t (Codex Alimentarius
Commisson - CAC): Ph gia l mt cht c hay khng c gi tr dinh d ng, khng c
tiu th thng thng nh mt thc phm v cng khng c s dng nh mt thnh phn
ca thc phm. Vic b sung chng v o thc phm gii quyt mc ch cng ngh trong
sn xut, ch bin, bao gi, bo qun, vn chuyn thc phm, nhm ci thin cu kt hoc
c tnh k thut ca thc phm . Ph gia thc phm khng bao gm cc cht nhim
hoc cc cht c b sung v o thc phm nhm duy tr hay ci thin thnh phn dinh dng
ca thc phm.
Theo TCVN: Ph gia thc phm l nhng cht khng c coi l thc phm hay mt
thnh phn ch yu ca thc phm, c hoc khng c gi tr dinh d ng, 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, p ng v y u cu cng ngh
trong ch bin, ng gi, vn chuyn v bo qun thc phm.
Nh vy, ph gia thc phm khng phi l thc phm m n c b sung mt cch
ch , trc tip hoc gin tip v o thc phm, ci thin tnh cht hoc c tnh k thut ca
thc phm . Ph gia thc phm tn ti trong thc phm nh mt thnh phn ca thc
phm vi mt gii hn ti a cho php c quy nh. Vi s pht trin ca khoa hc
cng ngh hin nay gii hn ph gia s dng trong thc phm ng y cng chnh xc hn m
bo an ton cho ngi s dng thc phm.
Ph gia c s dng trong hu ht cc sn phm thc phm, nhng cht to v, gia
v s dng trong ba n hng ngy cng u l ph gia. Do , cn phi nm vng nhng
kin thc v ph gia v thng xuyn cp nht nhng pht trin mi v ph gia thc phm
m bo an ton khi b sung ph gia vo thc phm.

2. S PHT TRIN CA PH GIA D NG TRONG BO QUN

Vo thi xa xa, khi m thc phm cha c sn xut quy m cng nghip, ph
gia cha c th hin r vai tr ca mnh trong thc phm nhng n cng c p dng rt
nhiu trong qu trnh bo qun thc phm d tr. C ng vi s pht trin ca x hi v
khoa hc cng ngh, ph gia cng pht trin khng ngng nhm p ng nhu cu v dinh
dng, v sinh,.nht l khi thc phm c a vo sn xut cng nghip th ph gia mi
th hin ht tm quan trng ca n trong thc phm. Qu tr nh pht trin ca ph gia c th
tm tt qua cc giai on sau:
- Thi tin s: s dng mui v khi bo qun thc phm nh tht, c,
- Vn minh Ai Cp: dm, du, mt ong bo qun cc thc phm t ra qu.
- Vn minh La M: SO 2 bo qun ru.
- Trc nm 1400: pht minh vic l n men rau qu ( Beukels).
- Nm 1775: dng Borat (Hofer)
- Nm 1810: SO 2 dng trong bo qun tht.
- Nm 1833: Creosote dng trong b o qun tht (Reichenbach)
- Nm 1858: Khm ph ra c ch chng vi sinh vt ca Sorbi c (Jacques)
- Nm 1859: trch ly c Sorbic (Hofman) dng trong cc loi sausage.
- Nm 1865: khm ph ra c ch chng vi sinh vt ca Fomic (Jodin)
- Nm 1874: khm ph ra c ch chng vi sinh vt ca Salycilic ( Kolbe v Thiersch)
- Nm 1875: khm ph ra c ch chng vi sinh vt ca Benzoic (Fleck)
- Nm 1907: Formalin v H 2O2 dng trong bo qun sa (Behring)
- Nm 1908: Benzoic c dng trong thc phm M.
- Nm 1913: hot ng chng vi sinh vt ca p -Cholorobenzoic (Margolius)
- Nm 1923: hot ng chng vi sinh vt ca p -Hydroxybenzoic (Sabalistschka)
- Nm 1938: Propionic dng trong b o qun cc loi bnh (Hofman, Dalby, Schweitzer)
- Nm 1947: Khm ph Dehydroacetic (Coleman, Wolf)
- Nm 1950: Xem xt cht bo qun tm c v chng nhn nh l cht bo qun mi.
- Nm 1954: sn xut Sorbic thng phm quy m nh.
- Nm 1956: khm ph ra diethyl pyrocarbonate (Bernard, Thoma, Genth)
- T nm 1980 ti nay: gia tng vic bo qun bng cc hn hp kh.
Ngy nay, s tin b ca khoa hc k thut lm phong ph thm, a dng thm

vic s dng ph gia trong thc phm. Nhiu ph gia mi c pht hin thay th nhng
ph gia khng cn ph hp nng cao cht lng sn phm thc phm. Tuy nhi n, vic s
dng ph gia vn cn nhiu tranh lun, mi quc gia c nhng y u cu khc nhau v hm
lng cht ph gia s dng gy nh h ng nhiu n vic s dng ph gia.
3. TM QUAN TRNG CA VIC S DNG PH GIA
S pht trin ca khoa hc cng ngh gip cho ph gia thc phm ng y cng hon
thin v a dng ha, hn 2500 ph gia c s dng trong cng ngh thc phm gp
phn quan trng trong vic bo qun v ch bin thc phm. Ph gia c vai tr quan trng
trong lnh vc cng ngh thc phm c th l :
- Gp phn iu ha ngun nguyn liu cho cc nh my sn xut thc phm, gip
nh my c th hot ng quanh nm, gip sn phm c phn phi trn ton th gii.
- Ci thin c tnh cht ca sn phm: cht ph gia c b sung thc phm lm
thay i tnh cht cm quan nh cu trc, mu sc, ng u,.ca sn phm.
- Lm tha mn th hiu ngy cng cao ca ngi tiu dng. Do nhu cu n king ca
con ngi t ra i cng nghip sn xut cc thc phm t nng l ng. Nhiu cht to
nh v keo t, cc este ca acid bo v cc loi ng gip lm gim mt lng ln cc
lipid c trong thc phm
- Gp phn lm a dng ha cc sn phm thc phm. Cng vi s xut hin ca ph
gia thc phm, thc n nhanh, thc n t nng l ng, cc thc phm thay th khc cng ra
i v pht trin p ng nhu cu n ung ngy cng a dng ca con ngi.
- Nng cao cht lng thc phm. Cc cht mu, cht mi, cht to v lm gia tng
tnh hp dn ca sn phm.
- Lm n gin ha cc cng on sn xut. Vic s dng cc ha cht bc v trong
ch bin cc loi c gip rt ngn c thi gian bc v trong ch bin.
- Lm gim ph liu cho cc cng on sn xut v bo v b mt ca nh my.
4. HP THC HA CA VIC S DNG PH GIA
Vic s dng ph gia trong cc sn phm thc phm phi tun th cc lut l v bo
v sc khe ngi tiu dng v ch c php cho vo cc sn phm thc phm trong cc
trng hp sau:
- Ci thin c tnh cht dinh dng ca sn phm.
- Tng cht lng sn phm.
- Gim ph liu.
- Lm tng tnh cm quan thc phm.

- Gi phm cht sn phm t thay i.
- To d dng cho vic ch bin.
- Lm thc phm s dng tin li h n.
Khi quyt nh thm mt loi ph gia no vo thc phm, cc chi tit cn ch l :
- Mc nguy him i vi ng i tiu dng.
- L do tiu dng cn n ph gia.
- Tha mn cc yu cu v sc khe.
- S cn thit trong ch bin thc phm.
- Yu t v kinh t.
- C ch tc dng ca cc ph gia.
Tht ra khng c ph gia no c th p ng c tt c cc yu cu trn, ty thuc vo
trng hp c th s c mt la chn hp l.
5. BT HP PHP CA VIC S DNG PH GIA
Theo quy nh ca cc c quan chc nng, ph gia b cm s dng trong cc tr ng
hp sau:
- C kh nng tng tc vi cc thnh phn trong thc phm lm gim gi tr thc
phm.
- S dng ph gia ngoi danh mc cho php hoc qu liu l ng cho php.
- S dng khng v l do k thut m v l do kinh t.
- Che lp h hng.
- Che lp cc k thut yu km ca qu tr nh sn xut.
- La di ngi tiu dng.
6. C TNH PH GIA
c tnh ca ph gia c biu hin bng ch s LD 50 (Lethal Dose) l liu lng ti
50% ng vt dng trong th nghim b cht. Ch s LD 50 cng cao c tnh cng yu.
Da vo ch s LD 50 c th chia c tnh ph gia l m 5 mc :
+ LD50 < 5 mg/Kg Th trng
+ LD50 = 5 49 mg/Kg Th trng

+ LD50 = 50 -499 mg/Kg Th trng

+ LD50 = 500 - 4999 Th trng
+ LD50 > 5000 mg/Kg Th trng
V d: Gi tr ca ch s LD 50 ca mt s cht chng vi sinh vt khi l m th nghim
trn chut nh sau
Ch s LD50
Ph gia
(mg/Kg th trng)
Acid benzoic 3000
Mui Nitrat 6000
Acid Nitrit 100-200
Acid Sorbic 10000
Acid Propionic 4000
Ethanol 9500
Ch s ADI (Acceptable Daily Intake): Lng n vo hng ngy c th chp nhn

c tnh theo mg/kg th trng. V d: acid benzoic (0-5 mg/kg th trng/ngy), Nisin (0-3
mg/kg th trng/ngy), acid propionic (Khng gi i hn).
i vi mc an ton ca ph gia c th chia ra th nh 5 nhm sau:
- Nhm 1: Ph gia an ton tuyt i trong hin ti v tng lai. Cc cht ph gia
thuc nhm ny s t tiu chun GMP (Good Manufacturing Practices ): Lng ph gia
c php cho vo thc phm va t c yu cu v cng ngh. Do , khng qui
nh gii hn ti a v lng ph gia cho vo thc phm cng t cng tt. C khong 350
ph gia t tiu chun nhm 1.
- Nhm 2: Ph gia an ton hin ti nhng cn nghin cu thm liu lng cao
nh gi an ton ca ph gia s dng. C khong 70 cht t ti u chun nhm 2.
- Nhm 3: Ph gia cn nghin cu thm do cha khng nh c an ton khi s
dng.
- Nhm 4: Ph gia s dng trong cc iu kin an to n.
- Nhm 5: Ph gia cm s dng.

7. VAI TR, CHC NNG CA PH GIA

Ph gia dng trong bo qun v ch bin thc phm c vai tr , chc nng lun thay i
ty vo loi sn phm. Vic phn loi ph gia gp nhiu kh khn, c th phn loi ph gia
theo tnh cht cng ngh hoc theo cu trc ha hc v c tnh.
7.1. Phn loi theo tnh cht cng ngh
7.1.1. Cht bo qun
Cc cht ph gia thuc nhm n y c b sung vo thc phm vi mc ch ko di
thi gian s dng ca thc phm bng cch ngn chn hay k m hm nhng bin i trong
bn thn thc phm do cc qu tr nh bin i sinh ha, ha hc, vt l v vi sinh vt. Cc
cht bo qun c chia thnh bn nhm ch yu sau:
- Chng vi sinh vt
- Chng bin i thnh phn ha hc thc phm
- Chng bin i tnh cht vt l ca sn phm
- Chng cn trng
Tiu biu ca nhm ny l acid bezoic v cc mu i Na, K, Ca ca n. Cc este
metylic, etylic v propilic c a acid parahydroxybenzoic, a cid sorbic,
7.1.2. Cht cung cp dinh dng
Cc cht ny c s dng vi mc ch cng ngh nh ng chng cng c mt gi tr
dinh dng nht nh. V d Riboflavin va l cht mu va l vitamin.
Ph gia dinh dng thng dng bt, nh ha trong du v c bo v bi cc ph
gia bo qun, chng c s dng ring l hay dng chung vi cc ph gia dinh dng khc.
Ph gia dinh dng c chia thnh 4 nhm sau:
- Vitamin.
- Khong cht.
- Acid amin.
- Cc cht cung cp nng lng.
7.1.3. Cht mu
Cht mu thc phm l nhm ph gia c b sung vo thc phm vi mc ch ci
thin mu sc ca thc phm nhm l m tng gi tr cm quan ca thc phm. Chng c th
l cc cht mu t nhin c chit tch t thc vt hay nhng hp cht m u tng hp.

- Cht mu t nhin: l cc cht c chit xut t cc nguyn liu hu c thc vt

hay ng vt c sn trong t nhi n. V d: Caroten t nhin c chit xut t cc loi rau
qu c mu vng, Curcumin c chit xut t ngh, Caramen c to ra t ng,...tuy
nhin nhm mu t nhin c nhc im l bn km, s dng vi l ng ln nn gi
thnh sn phm cao.
- Cht mu tng hp: l cc cht mu c to ra bng cc phn ng tng hp ha
hc. V d: Amaranth (M u ), Brilliant blue (Mu xanh), Sunset yellow (Mu vng cam),
Tartazine (Mu vng chanh),...l nh ng hp cht mu c tng hp t cc phn ng ha
hc. Cc cht mu tng hp c bn cao, vi mt l ng nh t c mu sc yu cu
nhng d b ng c nu s dng cc hp cht m u khng nguyn cht.
Ngoi ra, trong nhm ny cn g p cc hp cht c tc dng bo v m u t nhin
nhm ngn chn cc hin t ng bin i mu t nhin ca rau qu v cc cht dng
nhum mu.
7.1.4. Cht to mi
Cng ging nh hp cht mu, cht mi th hin tnh cht cm quan quan trng ca
thc phm, c tc dng sinh l l n h thn kinh, h tiu ha,... Do , trong qu tr nh ch
bin thc phm cht mi cn phi c bo v hay tm nhng bin php to ra cht m i
mi to tnh hp dn cho sn phm. to m i thm cho cc sn phm thc phm thng
thc hin mt trong ba bin php sau:
- Dng cc thit b k thut thu hi cht m i b tch ra khi sn phm trong qu
trnh ch bin, sau cht mi s c hp th tr li thnh phm.
- Chng ct v c c cc cht thm c ngun gc t nhin b sung vo thc
phm.
- Tng hp cc cht thm nhn to c mi tng ng vi sn phm.
Ty theo ngun gc nguyn liu sn xut cht mi b sung vo thc phm v tnh
cht cng ngh ca cht mi, c th chia cht mi thnh cc nhm sau: cht mi t nhin,
cht mi tng hp, cht bo v mi v lm tng mi.
7.1.5. Cc cht tc ng n tnh cht vt l ca sn phm
Nhm ny c s dng rt nhiu trong cng ngh ch bin, n l m thay i cu trc
nguyn liu ban u nhm to ra nhng sn phm mi hoc n nh cu trc sn phm. Cc
cht ph gia ny c chia thnh cc nhm sau:
- Cht lm c
- Cc cht hot ng b mt (Lm thay i sc cng b mt ca cht lng)

- Cht to bt
- Cht n nh huyn ph
- Cht to mng
7.1.6. Cc cht dng trong ch bin thc phm
Trong cc nh my ch bin thc phm thng s dng nhiu loi ha cht nhm t
c cc yu cu v v sinh nh xng, rt ngn thi gian ch bin, to iu kin thun li
cho cc qu trnh ch bin tip theo, trnh nhim vi sinh vt vo sn phm,...Cc cht dng
trong ch bin thc phm c chia thnh 4 nhm sau:
- Ha cht lm v sinh
- Ha cht bc v
- Ha cht chng bt
- Ha cht to kh
7.1.7. Ha cht iu chnh m ca sn phm
m sn phm c vai tr quan trng i vi tnh cht cng ngh trong ch bin
thc phm, th hin c tnh trng cu trc sn phm, kh nng bo qun sn phm,V
th, trong ch bin thc phm cn phi s dng cc cht iu chnh m sn phm theo
tnh cht yu cu ca tng sn phm. Cc cht n y bao gm:
- Cht chng m
- Cht gi m
- Cht chng ng bnh
- Sp,..
7.1.8. Cc cht iu khin pH ca sn phm

Cc cht ny c b sung iu khin cc qu tr nh ch bin sn phm. Vic thay
i pH s dn n thay i v tc ln men, bin i sn phm v kh nng bo qun sn
phm. Cc cht ny c phn loi thnh 2 nhm sau:
- Ha cht lm chn
- Ha cht duy tr hot ng sng ca rau qu
7.1.9. Cc cht khc
Bn cnh cc ha cht s dng tr n , trong cng nghip thc phm cn s dng cc
cht b tr trong qu trnh ch bin nhm to ra nhng sn phm c gi tr cao. V d: khi

sn xut nc tri cy cn phi s dng cc cht l m trong sn phm, khi sn xut n c

ung c gas ta cn phi b sung kh CO 2, Cc cht ny c th chia thnh 3 nhm sau:
- Cht thy phn
- Cht gia v
- Cc cht kh
7.2. Phn loi theo cu trc ha hc v c tnh
Theo c tnh c th phn cc cht ph gia th nh 3 nhm chnh:
- Nhm A l cc cht c tnh c yu bao gm 9 nhm phn t: hydrocarbon no mch
thng, ng v cc polysacharid, m v cc acid bo, cc mui v c v hu c ca acid
bo, cc mui hu c ca kim loi kim (Na, K) v kim loi kim th (Mg, Ca).
- Nhm B l cc cht ph gia c cha cc nhm chc mang c tnh cao. C khong 52
dng phn t c xp vo nhm ny chng th ng cha nguyn t halogen (khng k
mui), cc h thng d vng 3 v tr v cc , lacton khng bo ha.
- Nhm C: l cc cht ph gia c c tnh trung gian gia hai nhm tr n.
8. CC BC TM KIM MT PH GIA
tm kim mt ph gia a vo sn xut cn thc hin cc b c sau:

Bc 1: t ra cc vn trong vic ci thin mt s tnh cht n o ca sn phm
Bc 2: p dng ph gia c php dng trong thc phm, p dng ph gia dng
trong cc ngnh cng nghi p khc v pht trin cc ph gia mi.
Bc 3: nh gi cc ph gia s dng v cc vn thc hin c khi ci thin
tnh cht sn phm.
Bc 4: Nghin cu c tnh v liu lng s dng ph gia.
Bc 5: Nghin cu pht trin cc phng php phn tch v x p loi ph gia va tm
c.
Bc 6: B sung ph gia vo lut thc phm.
Bc 7: S dng ph gia cho thc phm.

Chng 2
PH GIA DNG TRONG BO QUN
THC PHM
Ph gia dng trong bo qun dng ngn cn, tr hon cc phn ng ha hc, sinh
hc v cc bin i vt l lm h hng cc sn phm, nhm n y gm:
- Ngn cn cc phn ng sinh hc do vi sinh vt gy ra.
- Cht chng oxy ha.
- Cht chng phn ng ha nu ca thc phm
1. PH GIA CHNG VI SINH VT
Hin nay c khong 30 hp cht chng vi sinh vt c s dng rng ri trong bo
qun thc phm. Vi s pht trin khng ngng ca x hi, nhu cu v thc phm ng y cng
yu cu cao, sn phm thc phm phi m bo an to n, khng gy c v c thi gian s
dng hp l. Do , ph gia chng vi sinh vt c vai tr quan trng trong bo qun thc
phm. Vic la chn cc cht chng vi sinh vt t y thuc vo cc yu t sau:
- Tnh cht ha hc, hot tnh ca cc cht chng vi sinh vt.
- Tnh cht ca thnh phn thc phm.
- Phng php bo qun thc phm.
- S lng v c tnh ca cc cht chng vi sinh vt.
- Gi thnh v hiu qu khi s dng cc cht chng vi sinh vt.
1.1. Tnh cht ca cc cht chng vi sinh vt
Cc cht chng vi sinh vt dng trong bo qun thc phm c th l m tr hon hoc
tiu dit cc vi sinh vt. Ty thuc vo kiu hot ng chng vi sinh vt ca cc ph gia m
chng nh hng ln vi sinh vt di cc hnh thc sau:
- nh hng ln AND.
- nh hng ln s tng hp protein ca vi sinh vt.
- nh hng ln s hot ng ca cc enzim.
- nh hng ln tnh thm thu ca mng t bo.
- nh hng ln vch t bo.
- nh hng ln c ch trao i cc cht dinh d ng.

1.2. Dy hot ng ca cc cht chng vi sinh vt

Dy hot ng ca cc cht chng vi sinh vt l kh nng tc dng ca n l n h vi
sinh vt, cho bit cc cht khc nhau th kh nng tc dng ln cc vi sinh vt khc nhau nh
th no. Qua chng ta c th chn c ph gia ph hp cho tng sn phm.
Bng 1: nh hng ca mt s cht bo qun tr n vi sinh vt
Cht chng vi sinh vt Vi khun Nm men Nm mc
Nitrite ++ - -
Sulfite ++ ++ +
Acide formic + ++ ++
Acide propionic + ++ ++
Acide sorbic ++ +++ +++
Acide benzoic ++ +++ +++
Acide esters p-hydroxybenzoic ++ +++ +++
Biphenyl - ++ ++
Ghi ch:
- Khng tc dng.
+ Tc dng yu.
++ Tc dng trung bnh.
+++ Tc dng mnh.
Hot ng chng vi sinh vt chu nh h ng bi loi thc phm, pH, h m lng mui,
kh nng ha ln cc cht vo mi trng. Thng s dng phng php m khun lc
sau qu trnh nui cy l c s nh gi dy hot ng chng vi sinh vt.
1.3. Tnh cht ha hc v vt l ca cc cht chng vi sinh vt
Ton b dy hot ng, kiu chng vi sinh vt, hiu qu s dng cc cht chng vi
sinh vt ph thuc vo tnh cht l ha ca cc ph gia. Trc khi s dng mt ph gia
chng ta cn ch cc tnh cht l - ha sau:
- Tnh cht tan ca ph gia.
- im nng chy, im si ca ph gia (c bit trong tr ng hp c gia nhit trong
qu trnh ch bin).
- Kh nng ion ha cc cht.
- Phn ng ca ph gia vi cc th nh phn thc phm.
1.4. Tnh cht ca thnh phn thc phm
S mt hot tnh ca cc cht chng vi sinh vt s xy ra khi cc cht ny tip xc vi
cc thnh phn thc phm, kt qu l cht ph gia s gim hoc mt kh chng vi sinh vt.

Trong qu trnh s dng ph gia chng vi sinh vt cn nghi n cu cc c im

ca sn phm thc phm, c th cn ch cc im sau:
- Gi tr pH ca sn phm c th nh h ng n s ion ha cc cht chng vi sinh vt.
- Mt s cht chng vi sinh vt c th b oxi ha, thy phn v to lin kt.
- Cht bo c kh nng tc ng l n vi sinh vt ngn cn s nh hng ca cc ph
gia.
- Cc hp cht khc trong thc phm (khng phi l thnh phn chnh) cng c th
nh hng ln hot ng ca ph gia.
1.5. Mc nhim vi sinh vt
Vic x l ngun nguyn liu, thc phm trc khi thm ph gia c nh hng trc
tip n s lng vi sinh vt. Nu thc phm b nhim l ng vi sinh vt cao th nng ph
gia dng phi cao.
Vic la chn cc ph gia phi da tr n nguyn tc chng loi vi sinh vt cn chng
gi phm cht cc sn phm.
1.6. Phng php bo qun
Cc hnh thc bo qun sn phm cng nh h ng n hm lng ph gia thm vo.
cc iu kin bo qun khc nhau th nng v loi ph gia b sung vo thc phm cng
khc nhau. Do cn phi ch n cc vn sau:
- Vi sinh vt c kh nng sinh bo t trong qu trnh bo qun hay khng.
- Sn phm c qua qu trnh x l nhit khng.
- hot ng ca nc trong sn phm
- Bao gi s dng cha ng sn phm.
- Sn phm c c bo qun trong mi tr ng kn hay khng, c ht chn khng
trong khi bao gi khng,
Da trn s phn tch cc iu kin tr n m chng ta ti u ha vic chn loi v nng
ph gia sao cho thch hp, tit kim v hiu qu cao.
2. CHNG OXY HA CHT BO
2.1. M u
Cch y na th k, mt nhm ha cht c tm thy v b sung vo nhng sn
phm thc phm nhm ngn chn hay kim h m cc gc oxy ha t do ca cht bo l
nguyn nhn dn n s thay i mi v v ca sn phm.

Trong sut khong thi gian , h ng nghn hp cht chng oxy ha va t nhi n va
tng hp c tc dng chng oxy ha hiu qu v an ton i vi ngi s dng. Hin nay,
c khong 20 hp cht c php s dng rng ri v c chp nhn nh nhng ph gia
thc phm ty theo mi quc gia.
Bng 2: S dng cht chng oxy ha du mt s Quc gia
Canada M EC
Acide ascorbic BHA Acide ascorbic
Palmitate ascorbyl BHT Palmitate ascorbyl
Stearate ascorbyl Dilauryl thiopropionate BHA
BHA Glicine BHT
BHT Gum guar Ascorbat canxi
Acide citric Lecithin Dodecil
Gum guar PG Octyl gallate
Lecithin TBHQ Propyl gallate
Citrate monoglycerid THBD Tocopherol
Citrate monoizopropil Tocopherol Ascorbat natri
Propyl gallate Acide thiodipropionic
Acide tartic 4-hydroymetyl 2,6 diteriarybutyl
Tocopherol phenol
Tuy nhin, hin nay ch yu s dng 5 ph gia c php dng rng ri l: BHA,
BHT, Propyl Galate, TBHQ v Tocopherol. Cc ch t ny c th s dng ring r hoc c th
kt hp vi mt s cht tr chng oxy ha nh : acide ascorbic, citric nh m gip vic ch
bin v bo qun thc phm t hiu qu cao nht.
2.2. Chng oxy ha cht bo
Bn cht ha hc ca cht bo l triglycerid, l este ca glycerol v cc acid bo cao
phn t. Trong cu trc ha hc ca triglycerid c s hin din ca nhiu acid bo R 1, R2, R3
to este vi glycerol.

Hu ht cc acid bo tm thy trong thnh phn thc phm c di mch carbon 12

18 carbon, c th l acid bo no hoc acid bo khng no. Ty theo di ca mch carbon
v s lng ni i c trong cu to acid b o m cht bo c nhiu tnh cht khc nhau.
Cc sn phm cha nhiu cht bo th ng rt d b h hng trong qu trnh bo qun.
Thng thng s h hng ca cht bo thng xy ra di 2 hnh thc l: s thy phn v
s oxy ha.
2.2.1. S thy phn cht bo
S thy phn cht bo l qu trnh phn ng gia nc vi cc triglycerid to th nh
glyceryl, cc monoglycerid, diglycerid v cc acide bo t do di tc dng ca enzim
lipaza.
Qu trnh thy phn cht bo xy ra nhit cao v nc nh: chin sn phm
c hm m cao, ch bin cc dng sn phm nh t ng. Kt qu ca qu trnh oxy ha cht
bo lm cho sn phm xy ra cc hin t ng sau:
- C im bc khi thp.
- C s to thnh bt trong qu trnh chin.
- n mn cc thit b do s hin din ca cc acide bo.
- C v ng, c mi x phng do cc acide bo t o nn.
S thy phn cht bo cn xy ra ph bin trong bo qun b v margarin, khi gi i
phng ra acid butyric v acid c mi r t kh chu. Trong bo qun l ng thc, khi m ca
ht cao cng rt d xy ra hin tng oxy ha cht bo.
2.2.2. S oxy ha cht bo
Qu trnh xy ra trong sn xut, bo qun v ch bin thc phm c s hin din ca
cht bo. S oxy ha cht bo l nguyn nhn hn ch thi gian bo qun ca cc sn phm.
S oxy ha cht bo khng no c khi to bng vic to th nh cc gc t do di tc
dng ca nh sng, nhit , ion kim loi v oxy. Thng thng phn ng xy ra trn nhm
metyl cn k vi ni i ca C=C.
C ch phn ng oxy ha cht bo xy ra phc t p, c th chia thnh 3 giai on l:
khi to, lan truyn to cc sn phm trung gian v kt thc phn ng.
- Khi to.

- Lan truyn- to cc sn phm trung gian.
- Kt thc phn ng.
Cht bo
Peroxyt
Vitamin Cht mu Protein
Thay i Mt mu,
gi tr dinh lm thay i Thay i cu ni Oxy ha
dng mu S-S protein
Aldehyt, alcool, acide, epoxyde, xeton, polyme, oxy ha sterol
Lm gim mi, mu, cu trc, gi tr dinh dng, sinh c t
Hnh 1: nh hng ca cc sn phm t s oxy ha cht bo n thc phm
Cc biu hin thng thy ca s oxy ha cht bo l: pht sinh mi-v xu, thay i
mu sc, lm mt mi t nhin ca cc loi tinh du, thay i nht ca sn phm.
S oxy ha cht bo chu nh h ng bi nhiu yu t nh : no ca cht bo, ion
kim loi, cht xc tc sinh hc, nhit , k hng kh, cc cht chng oxy ha cht bo, cht
tr chng oxy ha cht bo, nm r cc yu t nh h ng n kh nng oxy ha cht
bo cn tm hiu cc vn sau:

* Thnh phn acid bo

Cht bo l hn hp ester ca cc acide bo no v khng no vi glycerin. S hin
din ca cc ni i, cc acide bo khng no d b oxy ha h n cc cht bo no. Phn ng s
gia tng khi t l ni i cng cao.
V d: tc oxy ha (tng i) ca mt s cht bo t l nh sau:
Arachidonic : Linolenic : Li noleic : Oleic
40 : 20 : 10 : 1
V tr ni i cng nh v tr hnh hc ca ni i cng c tc dng n tc phn
ng. Cc acide dng cis b oxy ha nhanh h n dng trans. Mch acide bo c cc ni i
cng hng cng lm tng tc phn ng. S oxy ha cc cht bo no xy ra rt chm ti
nhit thng, ti nhit cao (chi n, xo) s oxy ha cht bo no mi c th xy ra.
* Acide bo t do
Acide bo t do (FFA) b oxy ha rt nhanh so vi cc ester - glycerin. Khi nghin
cu cht bo hin din trong thc phm giai on u ti n, hu ht u c s hin din ca
cc cht chng oxy ha thin nhin.
Trong th nghim nu thm vo 0,1% FFA th hiu qu chng oxy ha ca tocopherol
gim r rt v acide bo t do c tc dng xc tc qu tr nh oxy ha.
* Nng oxy
Ti p sut cao (cung cp oxy khng hn ch) tc oxy ha ca cht bo t y thuc
vo p sut O2. Ti p sut thp tc oxy ha t l vi p sut O 2.
* Din tch b mt
Tc oxy ha cht bo t l vi din tch b mt tip xc ca thc phm vi khng
kh. Trong trng hp cc sn phm nh t ng D/N th tc oxy ha cht bo c tnh
ton trn c s s khuch tn oxygen qua pha cht bo.
* Nhit
Thng thng th s oxy ha cht bo gia tng theo nhit . Do s h a tan ca oxy
ph thuc vo nhit v vy tc ng ca yu t oxy trong qu tr nh oxy ha ti nhit
cao l rt t.
S ph thuc ca nhit tr n qu trnh oxy ha cht bo c biu th bng cng
thc:

Trong :
K: hng s tc phn ng.
A: hng s Entropy (khng ph thuc v o nhit ).
Ea: nng lng hot ha.
R: hng s kh l tng.
T: nhit Kelvin.
nhit thp t - 27 n 500C tc oxy ha t thay i. Nhng nhit cao hn
tc phn ng gia tng ng k.
* m
Tc phn ng oxy ha cht bo ph thuc rt nhiu v o m (Aw) ca sn
phm. Oxy ha cht bo c th xy ra ti Aw rt nh (Aw < 0.1 trong sa bt), Aw c ng cao
th tc oxy ha cht bo cng cao.
2.2.3. C ch chng oxy ha cht bo
Gi AH l cht chng oxy ha cht bo. Phn ng chng oxy ha cht bo xy ra
theo s sau:
Cht tr chng oxy ha cht bo c thm vo tng hiu qu chng oxy ha. Cc
cht quan trng thng c s dng l: acide citric v cc ester monoglycerid citrat, acid
ascorbic v ascorbyl palmitat.
Cc ester lipophilic ca acide citricm acid ascorbic c kh nng h a tan trong du
Thng thng : Citric + cht chng oxy ha tng hp
Ascorbic + tocopherol
Cht tr chng oxy ha cht bo c cc chc nng:
- To mi trng acide n nh chng oxy ha cht bo.
- Loi b hot tnh cc ion kim loi (to phc v hi)
- Loi b oxy (oxy ha ascorbic)

- Phc hi chng oxy ha
C ch phc hi cht chng oxy ha
SH + A AH + S
Xt cho cng cht chng oxy ha cht bo bng ph gia thc cht l :
+ Ngn chn nguyn nhn gy ra phn ng oxy ha.
+ Ngn chn cc phn ng lan truyn.
2.2.4. Cc cht chng oxy ha cht bo thng dng
a. BHA (Butylated hydroxyanisole)
trng thi bt mu trng, d tan trong glycerid v cc dung mi hu c, khng ha
tan trong nc, c mi phenol. Hot tnh ca BHA c th b mt khi ch bin nhit cao,
tc dng vi kim loi kim cho sn phm m u hng. Hp cht BHA hp thu qua th nh rut
non, tn ti trong m t bo, c th tham gia vo qu trnh trao i cht ca ngi v ng
vt. y l hp cht t c, vi liu lng 50 100 mg/kg th trng c chuyn sang dng
glucuronit hay sulfat v th y ra ngoi theo nc tiu. chut liu l ng gy ch l LD50 =
2000 mg/kg th trng.
b. BHT (Butylate hydroxytoluene)

dng bt mu trng, khng tan trong nc.
Hp cht BHT c hot tnh km h n BHA nhng li bn
nhit, c hp thu qua thnh rut v qua qu trnh trao
i cht c thi ra ngoi theo phn v nc tiu. L
hp cht t c, liu lng 50 mg/kg th trng khng
gy nh hng ti sc khe, liu lng gy cht chut
LD50 = 1000 mg/kg th trng.

c. Propyl galat
L este ca n-propyl vi acid 3,4,5 trihydroxybenzoic hay acid galic. Propyl galat
km chu nhit, tan trong nc v t tan trong cht bo do n c ng dng nhiu tron g
thc phm. Hp cht ny khi vo c th c hp th qua ng tiu ha v c chuyn
thnh acid 4-octometyl galic thy ra ngoi theo nc tiu. Propyl galat cng t c, liu
lng gy cht LD 50 = 1700 -3800 mg/kg th trng. Cc th nghim liu l ng thp 0,117
% khng thy biu hin c nhng khi nng 2,5 % th xut hin ri loi mt s chc
nng ng vt.
d. TBHQ (Tert-butyl hydroquinon)

Tan tt trong cht bo (10 %) nh ng t tan trong nc (1 %).
Cht TBHQ cng c hp thu qua ng rut, tham gia vo qu
trnh trao i cht v cui cng c thi ra ngoi theo nc tiu.
TBHQ t c, liu lng gy cht chut LD 50 = 700 1000 mg/kg
th trng.
e. Tocopherol
Cc ng phn ca tocopherol u c nhnh b n ging nhau. S khc nhau gia
chng l do s lng v v tr ca nhm metyl trong v ng benzopyran (dng betam, gamma,
delta). Trong tocopherol c hot tnh cao nht. Cc tocopherol th ng khng c.
Tuy nhin nu s dng thng xuyn vi liu lng 1000 UI/ngy s xut hin triu chng
ca cc bnh ng rut, vim da, mt mi.

2.2.5. Phng php s dng cht chng oxy ha cht bo

Vic s dng cc cht chng oxy ha cht bo c s dng rng ri trong cng
nghip thc phm, c th s dng n l cc hp cht hay kt hp chng vi nhau tng
hiu qu chng oxy ha. s dng hiu qu cht chng oxy ha cn ch cc im nh
sau:
- Kt hp tnh nng ca cc cht chng oxy ha n l.
- To iu kin thun li cho chng d d ng s dng.
- Kt hp cht chng oxy ha v cc cht tr chng oxy ha tng hiu qu chng
oxy ha.
- To iu kin cho cht bo tip xc tt vi cht chng oxy ha
- Gim ti a cc cht mu ca cc cht chng oxy ha.
Vi vai tr quan trng ca mnh, cc cht chng oxy ha cht bo cn ph i c la
chn mt cch cn thn tng hiu qu bo qun sn phm v khng lm gim cht lng
sn phm. mi iu kin khc nhau v th nh phn, tnh cht ca thc phm cn la chn
cht chng oxy ha ph hp. Khi chn cht chng oxy ha cn ch cc vn nh sau:
- Kh nng cn t c i vi cc loi sn phm.
- Kh nng ha tan v phn tn cc cht chng oxy ha trong sn phm.
- Mu sc cht chng oxy ha.
- Gi tr pH ca sn phm.
- Mi v v ca sn phm.
- Lut v tnh hnh lut.
- Phng php ch bin thc phm.
nh gi hiu qu ca cc cht chng oxy ha s dng trong cc sn phm nhm
m bo sn phm khng b bin i m u sc v mi v trong qu trnh bo qun, thng
thng thc hin 2 phng php c bn sau:
- Phng php oxy hot ng (AOM: active oxygen method) l phng php s dng
rng ri trong bo qun thc phm c s hin din cht bo. Ph ng php ny dng nh
ga s h hng ca cht bo trng thi lng v phng php thc hin nhit thng.
Trong phng php ny O 2 c thi vo cht bo vn tc xc nh thc y qu tr nh
oxy ha cht bo, phn tch ch s peroxit, t c th xc nh c ch s peroxit ti hn.
V d: 20 meq/kg vi m v 70 meq/kg vi du.

- Phng php l un: ti nhit cao s thc y qu trnh oxy ha cht bo. y l
phng php n gin s dng c cho c cht bo v cht lng. Nhit dng trong
phng php ny l 145 0F (62,80C), ri nh gi mi v bng phng php cm quan v cc
ch tiu thng thng nh gi h hng cht bo.
3. CHNG PHN NG HA NU
Phn ng ha nu xy ra rt ph bin trong ch bin thc phm, l nguyn nhn lm
gim phm cht thc phm trong qu tr nh ch bin cng nh bo qun sn phm. nh
hng ca s ha nu c th k n l : s thay i mu sc, trng thi cng nh gi tr dinh
dng ca sn phm. V d nh trong qu trnh ch bin c ph, bia, bnh mphn ng
ha nu cn c kim sot trong trng hp: sn xut nc to, chui khCc phn ng
ha nu thng gp trong ch bin l : phn ng Maillard, phn ng caramen ha, s oxy
ha acid ascorbic, phn ng do enzyme.
Bng 3: C ch phn ng ha nu
C ch Yu cu i hi nhm A_A PH ti thch

oxygen
Cho khi to phn ng
Phn ng Mailard - + Kim
Phn ng Caramen ha - - Kim, acide
S oxy ha Ascorbic + - Acide nh
Phn ng do enzim + - Acide nh
3.1. Chng phn ng ha nu c s tham gia ca enzim

Phn ng xy ra khi rau qu b ct gt nh : khoai ty, to, chuido cc hp cht
phenol b chuyn ha. Enzim khi to, thc y ch o phn ng ny l polyphenoloxydaza.
phn ng c th xy ra th phi c ion kim loi v oxy.
Hp cht phenol rt d b oxy ha trong cc iu kin khc nhau: chng c th b oxy
ha bnh thng trong mi trng khng kh m, phn ng c tng cng nhit cao
v nht l trong mi trng kim.
Enzyme polyphenoloxydaza xc tc cho s oxy ha ngng t cc hp cht phenol vi
s tham gia ca oxy phn t t khng kh, thc vt c th tn ti 2 dng t do v lin kt
Polyphenoloxydaza l nhm enzim oxydoreductaza, c nhiu trong m ng vt, thc vt,
nm mc

3.1.1. C ch phn ng
Nhiu nghin cu trn c ch phn ng ha nu c enzim c thc hin. Ngy nay
cc c ch ny c hiu r v chng minh bng phn ng ha hc c th. Nhng phn
ng i khi gy bt li cho sn phm i khi li c li cho sn phm t y theo mi loi sn
phm. Phn ng ny ph thuc vo 3 yu t chnh: Enzyme hin din trong phn ng, ion
kim loi v kh nng tip xc vi oxy.
V d 1: S bin i mu sc ca nm rm trong qu trnh bo qun
Bin i mu sc do phn ng ha nu c enz yme
V d 2: Trong cng nghip sn xut ch en, thnh phn ch yu ca ch l hp cht

catechin, di tc dng ca enzyme polyphenoloxydaza to cho sn phm c m u ti
hoc nu sng c trng cho mu sc ca nc ch. y l phn ng ha nu c li cho sn
phm, i vi sn phm cn phi to iu kin thch hp cho phn ng xy ra. S bin i
mu ca hp cht tanin to m u cho sn phm ch c th c trnh by theo s bin
i sau:

Tanin ch
(Ch yu l nhm catechin)
Peroxydaza Polyphenoloxydaza
+ H 2 O2 + O2
Octoquinon
Polyphenoloxydaza
Peroxydaza
Cc sn phm ngng To cht thm, sn

t khng mu phm ngng t c mu
ti mu c trng
ca nc ch en
3.1.2. Phng php kim sot phn ng ha nu c enzim

a. S dng nhit
Nhit cao s v hot cc enzim hin din trong cc loi nguy n liu (k c
phenolaza). Vic s dng nhit trong chn, nu, s l m hn ch hot tnh ca
phenolaza. nh hng ca nhit ln hot tnh phenolaza c th hin th sau:
nh hng ca nhit trn hot tnh phenolase
b. S dng SO 2 hay cc hp cht sinh SO 2

Cc cht nh SO2, sulfit, natrisulfit, natrimetabisulfit l cc h p cht ngn cn phn
ng ha nu rt hiu qu. Tuy nhi n, n cng c mt s hn ch trong trng hp c x l

nhit s to cu trc km, i khi sinh ra m i v l. Liu lng thng s dng l: 0.01M (s
dng cho khoai ty ct ming). Theo nhiu nghi n cu SO2 cng c th ngn cn ha nu
enzim mc 1 ppm. nh hng ca thi gian x l nhit n s bin i do phn ng
bin i mu c s tham gia ca enzyme vi s c mt ca cc cht sinh SO 2 c th hin
th sau:
c. Gim tip xc vi khng kh

Phng php ny thng s dng quy m h gia nh, rt hu hiu trong vic ngn
cn phn ng ha nu c enzim khi bc v khoai ty tr c khi nu, gt to, trong thi
gian ch ch bin, khoai ty c ngm trong nc nh th s hn ch tip xc vi oxy. Khi
sn xut quy m ln, khoai ty sau khi gt v, phn loi, ct, nguyn liu c ngm trong
nc trc khi chn v chin.
S dng bin php ny c mt s khuyt im l nguyn liu tip tc b ha nu khi
tip xc li vi khng kh, c bit l trong trng hp yu cu v mi v v mu sc.
Trong trng hp vi cc sn phm lnh ng, b mt cc nguy n liu thng c
x l vi acide ascorbic (vitaminC), acide n y s t oxy ha trn b mt v to ro cn bo
v b mt sn phm.
Trong ch bin sn phm tri cy lnh ng, cc cht ngt th ng c s dng
nhm gim oxy ha tan trong dung dch, hn ch s khuch tn ca oxy v o cc m nguyn
liu.
d. Ngn cn bng phng php s dng mui
Phng php ny t c s dng, ng dng ch yu l x l tri cy gt v ch
ch bin. Mui nng 0.1% bt u ngn cn cc phn ng ha nu trong mt s sn
phm.

Tc dng ca NaCl n s bin i m u ca to
Khi phi hp nc mui v s dng acide chlorogenic nh l cht m duy tr pH = 5

thng dng trong bo qun to. Tuy vy, nng mui cao t c dng do nh hng v
ca mui ln thc phm.
e. Dng cc acide
y l phng php rt ph bin chng ha nu trong ch bin thc phm. Acide
c dng l cc acide rt ph bin c trong m ca rau qu nh : acide citric, malic,
photphoric, ascorbict i pH thp tc phn ng ha nu s chm.
Quan h gia hot tnh phenolaza v pH c th hin theo th sau:
Qua th trn cho thy pH tt nht cho phn ng l 7 v thp nht ti pH = 3.

Acide citric kt hp vi acide ascorbic hay SO 2 c s dng rt lu v c hiu
qu cao trong vic chng phn ng ha nu trong ch bin thc phm. Cc nguy n liu
thng thng c nhng vo dung dch acide long.
Khi i vo mi trng c enzim phenolaza th acide citric cn c th to phc vi Cu

ca enzim, t cng l m gim hot tnh ca enzim.
f. S dng Borat v cc mui
Khi nghin cu nh hng ca borat v cc mui trn phn ng ha nu c s tham
gia ca enzim, kt qu cho thy: 1.5% Natri tetraborat v 1.5% Metaborat c th ngn cn
hon ton phn ng ha nu c enzim, nh ng cc nng khc th tc dng gim r rt.
3.2. Chng phn ng ha nu khng c enzim tham gia
Trong ch bin thc phm, c hin t ng thay i mu sc trong qu trnh gia nhit
hay bo qun thc phm. Cc phn ng ha nu n y khng c s tham gia ca cc enzim
nn thng gi l phn ng ha nu khng enzim. Cc phn ng ha nu n y thng thy
trong ch bin c ph, ca cao, bnh to mi, mu thch hp cho sn phm.
Tuy nhin trong mt s trng hp phn ng ny cng cn phi c bin php ngn
chn, kim sot gi gi tr dinh dng v cm quan ca cc thc phm. Cc phn ng
ha nu c tm thy l:
+ Phn ng Mailard
+ Phn ng caramen ha
+ Phn ng oxy ha acide ascorrbic
3.2.1. C ch ca cc phn ng
a. Phn ng Mailard
Phn ng ny c khm ph bi nh khoa hc ngi php Maillard (1912), trong
qu trnh theo di s to thnh cc cht mu nu (melanoidin) khi gia nhi t glucose vi
glycerin. Phn ng Mailard l phn ng gia cc acide amin, amin, protein vi sucrose,
aldehyd, xeton y l phn ng rt quan trng trong qu tr nh gia nhit v bo qun sn
phm.
* Cc bc chnh trong qu trnh chuyn ha ca phn ng Maillard
- Phn ng gia nhm alpha amin trong phn t acide amin hay l protein vi nhm
carboxyl ca cc loi ng kh (c th gi y l phn ng Carboxylamin).
- Cc sn phm ca s trng ngng ny gi l cc Base Schiff, cc sn phm ny s
xy ra cc chu trnh k tip thnh lp cc sn phm N-glycosyamin.
* Cc iu kin cho phn ng Maillard
- Gi tr pH: phn ng Maillard xy ra c trong mi tr ng kim v acide, trong mi
trng kim phn ng xy ra tt h n. Mt s nghin cu cho thy tc phn ng tng khi

tng pH. Quan h gia pH v tc phn ng rt quan trng trong vic bo qun cc sn
phm c acide cao nh: sn phm mui chua, ngm gimTc phn ng maillard gia
tng theo ng thng trong phm vi pH = 3 8 v t cc i ti pH = 9 10.
- Cht m: vai tr ca cht m trong phn ng ha nu khng enzim c ghi nhn
nh sau: tc phn ng cng gia tng nu mi trng c nhiu ion. Mt s nghi n cu cho
thy khi b sung Natri photphat v Natri citrat vo hn hp glucose-glycerin th phn ng
xy ra nhanh hn iu kin thng.
- Nhit : phn ng s tng theo chiu tng ca nhit . Cc nghin cu cho thy
tc phn ng xy ra cng nhanh khi tng nhit trong khong 0-900C.
- m: phn ng xy ra mnh m trong dung dch, vic l m kh hon ton sn
phm c th ngn cn phn ng n y. Cc nghin cu cho thy tc phn ng xy ra rt
nhanh ti m ti u v phn ng xy ra chm trong iu kin m qu cao hay qu
thp.
- ng: ng kh l thnh phn chnh tham gia phn ng Mailard, l cht cung cp
nhm carboxyl phn ng vi -amin.
* C ch ca phn ng to mu: hai chu trnh to melanoidin
b. Phn ng caramen ha
Phn ng caramen l phn ng to mu khi gia nhit ng ti im nng chy. Qu
trnh s xy ra trong c mi trng acide v mi trng kim lm cho sn phm ch bin c

cm quan km (mu ti, v ng, mi xu). Trong sn xut ko, bnh ngt th phn ng
ny c kim sot c bit.
Phn ng caramen l mt phn ng phc tp, cho d hm lng ng c khc nhau
nhng sn phm cui cng l gn nh nhau. Phn ng xy ra theo 2 giai on:
- Giai on 1: hnh thnh nn cc alhydric c a glucose, sacarose nh glucozan,
fructozan, sacarozan l hp cht khng mu.
- Giai on 2: cc hp cht ny trng hp vi nhau to thnh phm vt c mu vng.
Sau cc phn ng caramen bin i m u sc: vng vng m nu nu en.
Nhiu loi nguyn liu tham gia vo phn ng caramel nh: sucrosem glucose,
fructose, mt tinh bt v tinh bt. Nhng iu kin phn ng t y thuc vo cu ca sn
phm, tnh ha tan tt trong alcohol,Phn ng t y thuc nhiu yu t nh pH, cht xc
tc, nhit ,
- Khi s dng acid sulfuric (pH = 3,5) nh mt cht xc tc sn phm s c c ng
mu mnh, n nh trong acid v khng hnh thnh kt ta vi tannin v alcohol.
- Khi s dng sodium hydroxide l m xc tc (pH = 9,5) mu sc c hnh thnh
cng c cng mu mnh, n nh trong acid nh ng li kt ta vi tannin hay trong dung
dch mui.
- Khi dng mui amonium xc tc mu to ra c n nh thp
c. Phn ng oxy ha acide ascorbic
Acide ascorbic ng vai tr rt quan trng trong qu tr nh ha nu trong cng nghi p
sn xut nc rau qu, nc qu c c: nc cam, chanh, qut
Phn ng oxy ha acide ascorbic hin nay cng c n nhiu tranh ci nhng nhiu
kin cho rng phn ng chnh l s ph hy acide ascorbic thnh lp CO2 sinh cht c mu
nu.
3.2.2. Phng php ch ng phn ng ha nu khng Enzim
y l vn rt phc tp, ty thuc vo nhiu yu t, nhng cc nh khoa hc
a ra mt s bin php c th kim sot s bin m u do phn ng khng enzim.
* Kim sot nhit
Nhit l yu t quan trng trong vic pht trin m u sc lm h hng sn phm.
Nhit cng cao th tc phn ng xy ra cng nhanh. Do phi bo qun sn phm
nhit thp thch hp.

* m
Phn ng hot ng tt trong mi trng m, c th kim sot qu tr nh bng cch
ly m ra khi vt liu, trong lc bao gi, bo qun cc sn phm kh khng n n cho tip
xc vi mi trng m.
* Kim sot pH
Phn ng Maillard xy ra rt mnh trong mi tr ng kim, v vy khng ch phn
ng ny cn thc hin ch pH thp thch hp.
V d: vic s dng pH thp trong qu tr nh sy kh trng, cc acide thc phm c
thm vo trong qu trnh s y s chng phn ng ha nu. Sau khi ho n thnh sy th dng
Na2CO3 n nh li pH ban u.
* Bao gi vi khng kh
y l phng php c s dng rng ri loi b oxy ra khi mi tr ng bo
qun bng cch b sung vo cc loi kh tr, ht chn khng. Qu tr nh ny khng nhng
lm hn ch phn ng ha nu m cn hn ch c s bin i cht bo.
* Dng cc enzim
Enzim glucose oxydaza c s dng nh l cht xc tc chuyn glucose th nh
acide gluconic khng phn ng c vi cc amin. S dng glucose oxydaza c u im l
loi b oxy, c bit l cc sn phm ng chai s c h m lng oxy rt thp trong khong
khng kh tha.
* Dng cc ha cht
- SO2: y l tc nhn rt tt trong vic ngn chn phn ng ha nu khng enzim.
Bisulffit ngn cn s chuyn ha D-glucose thnh 5-hydroxymetylfurfurol cng nh chuyn
acide ascorrbic thnh furfurol.
- Thiol: vic thm cystein vo trng sy c th ngn cn phn ng ha nu. Tuy nhi n
cc thiol thng c mi l nn t c s dng.
- Cc mui canxi: c kh nng ngn cn phn ng ha nu. C ch l do tc dng to
phc ca canxi vi cc amin. Thc t th cc mui canxi c s sng rt thnh cng trong
vic ngn cn phn ng ha nu.
Tm li: mc d c nhiu cch ngn chn phn ng ha nu khng enzim nhiu
mc khc nhau nhng hu ht cc sn phm u gim gi tr dinh d ng. Vic kim sot
phn ng ny giai on khi to rt quan trng trong qu tr nh chng ha nu.

4. PH GIA CHNG NG BNH

Vi cc sn phm dng bt khi bo qun trong thi gian d i s b vn cc, lm gim
tnh nng s dng, gim tnh cm quan ca sn phm.
Bng 4: Tc dng ca tc nhn ng bnh da tr n trng lng ring v h s nn ca mt s loi bt
thc phm
Loi bt Cc cht ng bnh Nng (%) T trng bt khng nn Ch s nn
ng Khng - 0.7 0.006
Stearat canxi 0.5 0.87 0.039
SiO2 01.5 0.75 0.052
Tricanxi photphat 0.5 0.76 0.044
Sp Khng - 0.7 0.27
Silicat Al 2 0.75 0.15
stearat canxi 2 0.63 0.27
Bt ng cc Khng - 0.62 0.109
SiO2 1 0.67 0.077
Tricanxi photphat 1 0.61 0.062
Protein Khng - 0.27 0.04
SiO2 1 0.27 0.036
Tricanxi photphat 1 0.31 0.024
Gelatin Khng - 0.68 -
Silicat Al 1 0.7 0.016

Chng 3
PH GIA
LM THAY I CU TRC THC PHM
1. HA CHT IU CHNH M SN PHM

Nguyn liu hay bn thnh phm c m cao s to iu kin tt cho cc vi sinh vt
pht trin hoc tc ng lm h hng sn phm. h m nhm ko d i thi gian bo
qun sn phm thc phm ng i ta thng dng phng php sy. Tuy nhin, trong mt s
trng hp khng th p dng, hoc kh p d ng k thut ny chng ta cn phi dng
phng php iu chnh m bng ha cht nhm bo qun sn phm trong thi gian d i.
V d: iu chnh m ca cht kh, mi tr ng bo qun sn phm hoc y u cu
ch bin sn phm c m thp nh ng khng lm bin i mu sc hay thnh phn sn
phm.
Vic iu chnh m sn phm bng ha cht da tr n nguyn tc ph bin l ht
m v gi m. Ty thuc vo sn phm v iu kin s c ph gia tng ng.
1.1. Ha cht ht m
Da vo tnh cht ht m ca ph gia ngi ta chia thnh 2 loi: ht m theo tnh cht
vt l v ht m theo tnh cht ha hc.
1.1.1. Ht m theo tnh cht vt l
Nguyn tc: ch ht nc, khng gy ra phn ng ha hc. N c ch ngng t trn b
mt cc ng mao dn hoc tr n b mt cc cht ht m. Cc cht n y thng c b mt tip
xc ln nh: silicgen, alumogel
* Dng tinh th khan nc: c kh nng ht nc cn bng vi thnh phn ha hc,
cht ny gm:
NaSO4 (khan) + 10H 2O Na 2SO4.10H2O
CuSO4 (khan) + 5H 2O Cu 2SO4.5H2O
CaCl2 (khan) + 6H 2O CaCl 2.6H2O
Kh nng t no nc ty thuc vo iu kin mi trng. Cc cht ny c kh nng
ht nc ti nhit bnh thng v cng c th nh m.

* Cc cht c cu trc xp: chng cha nhiu ng mao dn tr n b mt. Cc cht ny

c kh nng ht nc trn cc ng mao dn, thm ch ngay tr n b mt cc cht ht m. Cht
thng c s dng l silicagel (H 2SiO2.nH2O)x.
Ty vo nh sn sut m 1g silcagel c b mt tip xc khong 300 -800 m2. Silicagel
l nhng ht c hnh trn, bu dc, mu trng ti nu. d dng nhn bit Silicagel no
nc cha, ngi ta thng cho thm CoCl 2. Khi Silicagel khan c mu xanh, khi Silicagel
c mu hng. Ngoi vic s dng Silicagel ra ngi ta cn dng Alumogel(Al 2O3) cng c
tnh cht tng t.
* Cc cht lng: Cc cht ny ht nc mnh - yu khc nhau, khi ht n c s ta
nhiu nhit nh: H2SO4, H3PO4, Cn, Glicerin
1.1.2. Ht m theo tnh cht ha hc
Nguyn tc: sau khi ht m to ra cht han ton mi, phn ng ny s ta nhit, i
khi lm nng mi trng bo qun. Sau khi d ng cc ha cht ny khng th dng tr li.
Phng php ny c mt s ha cht c th gy n m n, nh hng n bao b trong qu
trnh bo qun.
V d:
CaO + H 2O Ca(OH) 2 + Q (Kcal)
Thng thng CaO c dng nhiu v r tin, kh nng ht m cao (100g CaO cho
vo th tch 15-20 cm3) c th a m mi trng t 80% xung 60% trong v ng 12 gi
v gi n nh trong vng 15 ngy.
Khi dng th CaO sau khi ht m s r thnh bt v vn tip tc ht m. Khi ht m
th tch c th tng gp 3 ln, dng bt d bm v lm n mn bao b.
1.2. Ha cht gi m
Trong qu trnh bo qun cc sn phm c s bay h i do chnh lch p sut ring
phn trn b mt nguyn liu v mi trng bo qun. iu d gy nt b mt, i khi
cn lm bin mu b mt sn phm, lm gim tnh cm quan v dinh dng, iu ny
thng xy ra trong bo qun cc sn phm lnh ng, cc sn phm th y sn kh
* Cc bin php c th dng chng mt m
- S dng cc photphat: d ng trong cc sn phm thy sn kh lun gi c
mm, chng hin tng cc m trng trn b mt.
- Cc enzim: dng proteaza th y phn protein thnh cc acide amin v nc to b
mt m.
- Dng hn hp: glycerin-gelatin-H2O ph trn b mt cc sn phm tht.
- Dng glycerin trong cc s n phm dng si sy kh.

2. HA CHT LM TRONG
Do yu cu ca ngi tiu dng cc sn phm lun c iu chnh ph hp vi
th hiu. Vi cc sn phm dng lng th hu ht u yu cu cn lm trong (tr cc sn
phm yu cu phi c nhiu cht huyn ph th phi c).
- p ng nhu cu ngi ta dng cc phng php sau lm trong sn phm:
+ C hc.
+ Nhit.
+ Dng cht ph gia.
- Cc bin php c hc khng tch c cc cht keo, cc ion trong cc dung dch.
- Dung dch c c nhiu dng:
+ Huyn ph: cn c hc.
+ Nh tng: protein, protid, lipid
+ Cc cht tan: cc ion kim loi.
- Cc bin php ha hc khng nhng c th tch cc cn c hc m cn c th loi
b cc ion kim loi hay ph v h thng cht keo.
2.1. Tch cc cht tan
Nguyn tc: cho cc ion ny tc dng vi cht ph gia to kt ta ln sau d ng cc
bin php c hc lm trong.
* Tch ion Mg2+ v Ca 2+
Ca2+ + CO 2 CaCO3 (kt ta)
Ca2+ + H3PO4 Ca3(PO4)2 (kt ta)
* Tch ion Fe 2+
Fe2+ + Na 2S Na+ + FeS (kt ta)
2.2. Tch cc cht keo
Vn tch cc cht keo th phc tp hn, c nhiu cch c s dng tch
cht keo c s dng ph bin nh:
- To trng thi tp hp bng cch:
+ Thay i pH mi trng, a cht keo v im ng in.

+ Ph v lp v solvat bng cc cht in ly.

+ Dng nhit lm bin tnh cht keo.
- To kt ta th 2 li ko cht keo: th ng dng phng php sulphat ha v
carbonat ha.
Ngoi ra enzim cng c th dng lm trong cc dung d ch. Chng s thy phn cc
cc mch cao phn t thnh sn phm ngn mch, ha tan.
3. CC CHT KEO
3.1. M u
Theo Sanderson (1981) cc polysacarid dng trong ch bin thc phm gm: Tinh
bt, celluloza v cc dn xut, cc cht chit t rong bin, nht thc vt, t ht, t thc vt,
t vi sinh vt,cc cht n y tham gia lm cht: dinh dng, to cu trc, lin kt nc, gi
m, chu p sut thm thu
Theo Glicksman (1969) th cc ch t keo c cc tnh cht sau:
+ Kh nng lin kt vi nc.
+ Tnh cht lu bin.
+ Kh nng to mng hoc to gel.
+ Kh nng lin kt vi cc cht to mi.
+ To p sut thm thu.
+ Ht nc.
+ To cc phn ng ha hc.
+ Tng ngt v v.
+ Kh nng ht nc tr li dng ban u.
Cc tnh cht ny c dng trong ch bin thc phm nhm: l m c, nh ha, n
nh nh tng, to bt, ci thin tnh chy, cu trc, lm mm, chng vi sinh vt, n nh
mi v
Trong cng nghip thc phm, cc cht keo c ng dng rt nhiu trong lnh vc
ch bin sn phm, pht trin sn phm mi, l m trong sn phm,do vic tm hiu
nhng tnh cht c trng ca mt s c trng ca cht keo s gip la chn c nhng
cht keo ph hp trong sn phm. Hin nay, c rt nhiu sn phm s dng cc cht keo
nh: ko, bnh, mt, b,..

Bng 1: Phn loi cht keo, ph ng php thu nhn, vai tr

Ngun gc Phung php trch Chc nng
Cht keo ng thc Rong Vi Trch To Lm n
Nghin Nha
vt vt bin sinh ly ng c nh
HM-pectin X X X X X
LMC-pectin X X X
LMA-pectin X X X
Carrageenan X X X X X
Agar X X X
Alginate X X X X X
CMC X X X
Guar X X X
LBG X X X
Xanthan X X X X X
Gellan X X X
Gelatin X X X
Arabic X X X X
Casenate X X X
Protein u nnh X X X
Bng 2: c tnh ca mt s cht keo ph bin

Thun nghch To gel
Ngun gc in tch
nhit tc th
Cht keo
D
Dn Dnh C Khng C Khng m O Dng
chy
HM-pectin X X X X
LMC-pectin X X X X X X
LMA-pectin X X X X X X
Carrageenan X X X X X X
Agar X X X X X
Alginate X X X
CMC X X
Guar X
LBG X
Xanthan X X X X
Gellan X X X X
Gelatin X X X X X X
Arabic X
Casenate X X X X X X
Protein u nnh X X X X X X

Bng 3: Ch s quc t v chc nng ca mt s cht keo
Cht keo Ch s quc t Chc nng

Alginic acid 400 Cht to c, cht n nh.
Sodium alginate 401 Cht to c, cht n nh.
Potassium alginate 402 Cht to c, cht n nh.
Ammoginum alginate 403 Cht to c, cht n nh.
Calcium alginate 404 Cht to c, cht n nh.
Propylene glycol alginate 405 Cht to c, to nh.
Aga 406 Cht to c, cht n nh.
Carrageenan 407 To c, to gel, cht n nh, to nh
Gum ca u 410 To c, to gel.
Oat gum 411 Cht to c, cht n nh.
Guar gum 412 To c, cht n nh, cht to nh.
Tragacanth gum 413 Cht n nh, cht nh ho v cht phn tn.
Gum arabic 414 To c, cht n nh, to nh.
Xanthan gum 415 To c, to gel, cht n nh, to bt.
Karaya gum 416 Cht n nh, cht nh ho v cht phn tn.
Gellan gum 418 To c, to gel, cht n nh.
Konjac mannan E425 To gel, to nh, to c, cht n nh.
Pectin 440 / E440 To gel, to c, cht n nh.
Amidated pectin E440 To gel, to c, cht n nh.
Cellulose 460 Cht chng vn cc, cht n nh, cht nh ho v
cht phn tn.
Microcrystalline cellulose INS 460 Cht chng vn cc, cht n nh, cht nh ho v
cht phn tn.
Bt cellulose INS 460 / E460 Cht chng vn cc, cht n nh, cht nh ho v
cht phn tn.
Methyl cellulose 461 Cht to c, cht n nh.
Hydroxylpropyl cellulose 463 Cht to nh, to c, cht kt dnh, to huyn ph ,
cht to mng.
Hydroxylpropyl methyl 464 Cht to c, cht n nh, to nh.
cellulose
Sodium carboxylmethyl 466 Cht to c, cht n nh, to huyn ph .
cellulose

3.2. Gii thiu mt s cht keo thng dng

3.2.1. Acid alginic Alginat
Acid alginic c Standford pht hin ra nm 1881, l mt acid hu c c trong to
nu, trng lng phn t t 32000 200000. Cu to ha hc ca acid alginic gm 2 phn
t -D-mannuronic v L guluronic acid lin kt vi nhau bng lin kt 1- 4 glucozid.
Acid alginic c chit xut ra t to nu d i dng natri alginat, alginat c trng l ng
phn t 20000 60000.
Dng thng phm: Acide alginic thu c t alginat dng sn xut cc alginat
khc nhau. Ging nh cc polysaccarid khc acide alginic t tan trong n c, v vy thng
ch bin thnh cc dng:
Na 2CO3 Na alginat
K 2CO3 Ka alginat
NH 4OH Amon alginat
Acide alginic + MgOH Mg alginat
CaCl 2 Ca alginat
Propylen oxyt Propylen glycol alginat

a. c tnh ca alginat
* nht: khi ha tan cc alginat vo nc chng s ngm nc v to dung dch
nht. nht ph thuc v o chiu di ca phn t alginat. Bt alginat rt d b gim nu
khng c bo qun nhit thp. Ngo i ra, cch sp xp ca phn t alginat cng nh
hng n nht ca n.
Bng 4: Phn chia nht ca nng alginat

nht alginat
Nng (%)
Thp Trung bnh Cao Rt cao
0.25 9 15 21 27
0.50 17 41 75 110
0.75 33 93 245 355
1.00 58 230 540 800
1.50 160 810 1950 3550
2.00 375 2100 5200 8750
Theo bng trn cho thy s thay i nht so vi nhm alginat. Trong mt s
trng hp nht c th gia tng nng thp vi s hin din ca mt s c cht nh:
CaSO4, Canxicitrat. Ion canxi lin k t vi alginat to lin kt cho trong phn t gia tng, s
lm gia tng trng lng phn t v nht.
* S to gel alginat
Mt tnh cht quan trng ca alginat l tnh cht to gel ca chng. Trong iu kin
nhit cao trng thi si v khi lm ngui s tr thnh dng gel. Thng thng alginat
kt hp vi ion Ca 2+ to gel nh hnh v.

b. K thut to gel alginat

Cc alginat c kh nng to gel khi c mt ca ion Ca 2+ v acid. Gel c thnh lp
c th kim sot thng qua s gii phng ion Ca 2+, hoc acide trong dung dch alginat. C
th to gel acide pH < 4 (khong 3.4) th ng dng kt hp vi vi pectin (HMP). Tham
gia to gel cc tng tc tnh in qua cu ni Ca 2+ c vai tr quan trng, v th cc gel ny
khng thun nghch vi nhit v t n hi.
* To gel trc tip bng cch phun
Vi phng php ny, alginat ho c hn hp cha alginat c to gel bng cch
nhng hoc phun dung dch c cha ion Ca 2+ vo. Cht thng s dng l CaCl2. Khi c
phun vo cc ion Ca 2+ s phn ng vi alginat to dng Box egg. Phng php ny thch
hp vi vic ch bin cc sn phm mng v kch thc nh nh to mng bao pha ngoi
cho sn phm. Phng php ny dng cc alginat ph n ng mnh vi cc ion Ca 2+ hoc cc
alginat c nhiu G.
X l acide: trong phng php ny l to cc mui Caxi khng h a tan pH trung

tnh to phn ng vi alginat. Khi cho acide v o chng s tip xc vi b mt vt liu, cc
mui ha tan v tip theo l phn ng gia alginat v Ca2+ to gel, iu kin trung tnh v
acide: Ca2+ c gii phng trong iu kin thch hp. Khi s dng kt hp alginat, mt
mui canxi c ha tan chm v mt phc c Ca 2+ thch hp nh: photphat, citrat cc
cht to phc cn thit to li n kt vi Ca 2+ t do v ngn cn qu trnh to mng cht (c
tru) trong thi gian ch bin sn phm. Qu tr nh ny c th thc hin pH acide hoc
trung tnh.
Phng php lm lnh: Alginat c ha tan trong nc vi mt lng nh Ca 2+ v
cc cht to phc, gia nhit nhit cao v sn phm s c to thnh do lm ngui to
gel Canxi n nh nhit. Gel c th to th nh ti 0-500C nhng cu trc to thnh mm.

* Kt hp alginat v pectin
Khi s dng pectin ring r th ch to c gel nng ng cao v pH thp.
Khi alginat Na c thm vo th gel c thnh lp nng cht kh thp h n v khong
pH rng hn. Tri cy giu pectin nh to s to gel vi vi alginat natri sau khi ch bin.
Mng gel cng thnh lp khi alginat natri cha nhiu dng G, gel mm khi alginat
natri cha nhiu dng M. S tr lc pectin-alginat l mt trong nhng ni phn ng quan
trng ca alginat vi cht keo khc v l mt trong nhng ch s kinh t quan trng trong khi
s dng cc cht keo.
Kh nng to gel ca alginat ph thuc v o nhiu yu t nh: ngun canxi, alginat,
cht to phc, pH, s ha tan v nhit
c. Sn xut alginat
Alginat c sn xut theo qui trnh cng ngh sau:
Rong bin (Kh hoc ti)
Nghin
Ra
Ha tan vi kim, H 2O v nhit
Lm sch
Kt ta vi CaCl 2
Alginat Canxi
X l acid
X l vi Na 2Co3
Alginat Natri
Sy kh
Nghin
Alginat natri kh
Trong thc t, sn xut alginat, u ti n ngm to nu vo dung dch acid sulfuric

long chuyn alginat thnh aginic acid v loi b c cc tp cht nh fucoiionm
laminarin, manitol, mui v c v mt s cht mu.

Sau khi ra, nghin nh vi kim hoc mui kim trung h a aginic acid to thnh
mt dng mui ha tan tng ng ca aginic acid. Cc th nh phn khng tan nh cenllulose,
protein c loi b bng cch gn, lc hoc vt bt ni l n trn.
Dung dch alginat thu c, em ty trng bng cch x l vi acid sulfuric kt ta
alginic acid. Sau trung h a bng kim hoc baz khc nhau to ra nhng hp cht
alginat theo mong mun nh: natri alginat, amon alginat, canxi alginat hay trietanolamin
alginat.
d. ng dng alginat
Cc alginat cng c ng dng rng ri trong cng nghip thc phm. Thng natri
alginat c s dng nhiu nht v l hp phn to kt cu cho nhiu sn phm. Trong sn
phm natri alginat l cht lm c, lm dy n nh cc bt cng nh to cho nc qu
c nhng th c bit.
Vi nhng thc phm c acid cao khng th d ng natri alginat c th
propylenglycol alginat l cht thay th rt tt v n bn c c trong vng pH = 0 3. Mt
hp cht ca acid alginic c t n l lamizell mt alginat kp ca natri v canxi vi mt t
lng nht nh. Lamizell to ra c mt nht c bit v cho kh nng n ngon ming
cng c quan tm trong sn xut thc phm.
Bn cnh , natri alginat cn c dng lm cht bo v kem v n c nhiu tc
dng i vi sn phm nh:
+ Ngn nga to ra tinh th th.
+ c ch hon ton s to thnh tinh th ca lactose.
+ Nh ha cc cu bo.
+ Lm bn bt.
+ To ra nht cao.
+ To ra gel c kh nng gi n c tt.
+ Lm cho kem khng b tan chy.
3.2.2. Agar
a. Cu to
Agar l mt sulfat polysacarit c tch ra bng nc si t cc loi to (Gelidium
sp, Gracilarta). Thnh phn cu to ca mch chnh l -D-galactos v 3,6 anhydro--L-
gaclactose xen k vi nhau bng cc lin kt - 1,3 v -1,4. Agar l mt hn hp cc
polysacarit c chung mch chnh gm 2 thnh phn ch yu sau:

- Agarose l thnh phn to gel chnh ca gar, c khong 1/10 cc n v galactose b

ester ha. Hm lng agarose ng vai tr quan trng i vi in tch ca to n phn t v
i vi tnh cht ca gel nh : bn, n hi, nhit to gel, nhit nng chy ca
gel.
- Agaropectin l thnh phn khng to gel, c mc este ha ln h n agarose, ngoi
ra cn c acid pyruvic.
Nu c mt cu ni gia 2 sulfat gel s trong h n, cu ni ny thng khng bn, d
b ph hy nu tip xc vi cc ha cht to phc EDTA, ehxametaphotphat , tripolyphotphat
natri...
b. Tnh cht
* Tnh tan
Agar khng tan trong n c lnh, tan mt t trong ethanol amine v tan c trong
nc nng. Agar c kh nng h a tan vi lng nc 30 50 ln khi lng, lng agar
trong nc trn 10 % s to nn mt hn hp st.
* S to gel ca agar
Qu trnh to gel xy ra khi lm lnh dung dch agar. Dung dch agar s to gel
nhit khong 40 500C v tan chy nhit khong 80 -850C. Gel agar c tnh thun
nghch v nhit. Khi un nng polymer to th nh mt khi, khi dung dch ngui i cc chui
s bao ly nhau v lin kt vi nhau tng i mt bng li n kt hydro to thnh chui
xon kp, to ra mt mng l i khng gian ba chiu nht cc cht kh b n trong do s lng
lin kt hydro rt ln .
Qu trnh hnh thnh gel v n nh ca gel b nh h ng bi hm lng aga v
khi lng phn t ca n. Kch thc l gel khc nhau ph thuc v o nng aga, nng
aga cng cao kch thc l gel cng nh. Khi lm kh gel c th to thnh mt mng trong
sut, bn c hc v c th bo qun lu di m khng b hng.
Kh nng to gel ph thuc v o hm lng ng agarose. S c mt ca ion sunfat
lm cho gel b m, c. Do trnh d ng nc cng sn xut. Chng c kh nng gi
mi v, mu, acid thc phm cao trong khi gel nh nhit nng chy cao (85 -900C). Gel
agar chu c nhit ch bin 100 0C, pH 58, c kh nng trng phng v gi nc.

Khng dng agar trong mi tr ng pH < 4 v c nhiu cht oxy ha mnh. Agar c
th to ng nng thp, y l tnh cht quan trng c ng dng nhiu trong ch bin
thc phm.
C u trc gel c a agar
c. ng dng
Agar l mt cht to gel rt tt, thng th ng agar c s dng vi hm lng 1-
1,5% khi lng so vi lng ng trong hn hp ko.
Jelly c sn xut t loi agar c polysaccharid mch ngn. Agar khng c hp
thu vo c th trong qu trnh tiu ha do agar c s dng sn xut cc loi bnh ko
cha t nng lng.

Agar c s dng trong sm phm mt tri cy thay th cho pecti n nhm lm gim
hm lng ng trong sn phm v thay th gelatin trong mt s sn phm tht v c.
Ngoi ra cn c s dng trong cc sn phm yoghurt, sa chocolate, trong ng nh
bnh ko . Agar cn c s dng vo mi trng nui cy vi sinh vt.
d. u im khi s dng agar
- Kh nng to gel cng ti nng rt thp.
- Khng cn bt k cht h tr no, khng nh hng v ca sn phm.
- C s khc bit gia nhit nng chy v to gel: 40 0C ng c, 800C nng chy
lm cho agar rt d s dng.
- C kh nng cnh tranh vi cc cht to ng khc, khng nhng v c tnh k
thut m cn c li v kinh t.
- Khng cn ng v pH trong qu trnh to ng.
- Trong trng hp nng ng cao, agar c th c cc ni phn ng l m tng lc
bn gel.
- C kh nng chng li cc phn ng phn hy do enzim, d ng lm mi trng nui
cy vi sinh vt rt tt.
- C kh nng chng li phn hy acide (tr tr ng hp mi trng pH < 4)
- Khng mu, khng v nn khng nh hng n v t nhin ca sn phm.
e. Quy trnh sn xut agar
Rong cha agar
X l kim
Lm sch c hc
Ra nc
Trch ly (15 -20 ln H2SO4 0,01 0,05 % un si 2 gi)
Lm sch
Dch lc Lc B (trch ln 2)
To geo
Ct gel
Sy kh (sau khi lnh ng v tan gi)
Agar

3.2.3. Cellulose v cc dn xut

Cellulose l mt cht hu c tn ti rt nhiu trong t nhi n v l thnh phn chnh
cu to nn t bo thc vt. Hp cht ny l mt nguyn liu sn xut ph gia ng dng
trong cng nghip thc phm v nhiu lnh vc khc.
Hp cht cellulose bao gm nhiu cht nh : methyl cellulose (E461), hydroxypropyl
cellulose (E463), hydroxypropyl methyl cellulose (E464), methyl cellulose (E465) v natri
carboxymethyl cellulose (E466) hay cn g i tt l CMC. Trong cc hp cht th CMC l
mt hp cht c ng dng nhiu nht trong cng nghip thc phm.
a. Tnh cht CMC
Hp cht CMC c sn xut t vic x l celluloza vi dung dch NaOH v sau
l phn ng Williamson:
Cell-OH + NaOH + ClCH 2 - COONa Cell-O-CH2COONa + H 2O + NaCl
Mono cloracetatnatri CMC
ClCH2 - COONa + NaOH HOCH 2COONa + NaCl
Nh vy CMC l mt dn xut quan trng ca cellulose c cu to t hp cht
cellulose kt hp vi Natri
Dng thng phm CMC c dn sut t 0,4 n 1,4. Tuy nhi n cng c loi cao hn
s dng cho cc sn phm c bit. Dn sut d i 0,4 CMC khng ha tan trong nc CMC
dng trong thc phm c dn sut 0,65 n 0,95 v tinh khit > 99,5 %.

Vi CMC dn sut 0,95 v nng ti thiu 2 % cho nht 25 Mpa ti 25 0C. C

th s dng CMC dng nng hoc lnh. CMC l cc anion polyme mch thng cho cht
lng gi l dung dch gi.
Dung dch 1% thng thng pH = 7 8,5 cn pH = 5 - 9 dung dch t thay i,
pH <3 nht tng, thm ch kt ta. Do khng s dng c CMC cho cc sn phm c
pH thp, pH >7 nht gim t.
Dung dch CMC c th b ph hy do cc vi sinh vt hoc enzim kh. G ia nhit
80 C trong 30 pht hoc 100 0C trong 1 pht c th kh tc nhn vi sinh vt m khng nh
0
hng n cht lng CMC. nht CMC gim khi nhit tng, tc dng c tnh
thun nghch. S nh hng ca nhit n nht ca CMC 0,7 Ds c th hin gin
sau:
nht ca CMC cn chu nh hng bi cc ion kim loi:

+ Cation ha tr 1: t tc dng iu kin b nh thng (tr Agar+).
+ Cation ha tr 2: Ca 2+, Mg2+ lm gim nht.
+ Cation ha tr 3: Al3+, Cr3+, Fe3+ to gel.
Ni chung, tc dng trn nht ca cc loi mui cng t y tuc vo phng php
thm vo. CMC c th kt hp d dng vi thnh phn ha hc thc phm nh : ng,
protein, tinh bt v hu ht cc polyme trung tnh.
b. ng dng CMC v cc dn sut cellulose
Cellulose v cc dn sut t cellulose c s dng nhiu trong ch bin thc phm
hn 10 nm nay. Hin ti vic s dng khng ngng pht trin khng nhng trong vic ci
thin tnh cht sn phm m cn gp phn trong vic sng to cc sn phm m i. Tnh cht

tan ca dn sut cellulose trong n c l nguyn nhn lm thay i tnh cht lu bin hc ca
thc phm, kt qu l ci thin c cu trc, to dng cho sn phm
Ty thuc vo iu kin s dng cc dn sut cellulose c th c cc chc nng sau:
gi nc, to c, n nh sn phm, tr phn tn,V vy dng dn sut celluloza cho mt
sn phm c mt cng dng hoc nhiu cng dng pht huy c ng lc. Liu lng thng s
dng mc nh hn 1% (thng 0.1-0.5 %). Dn sut celluloza s dng nhiu trong
cng nghip sn xut nc ung, bnh, sn phm sa, m si,
* Dng trong sn xut kem v cc sn phm cng loi
Kem cha 10 % cht bo, 11 % sa khng bo, 15 % ng; 0,2 0,3 % cht n
nh; 0,25 0,5 % cht nh ha. Cc thnh phn trn thay i ty theo tng Quc gia v
tng yu cu sn phm nhng cht n nh khng vt qu 0,5 %. Hin nay cht d ng lm
c l CMC, khi ha tan s to dung dch c nht cao, CMC c kh nng l m chm qu
trnh kt tinh, lm mn tinh th, ci thin b ng, ngn cn kem chy.
* Trong nc ung
Vic s dng ring r hoc kt hp vi cc cht keo khc d ng gi n nh cc pha
rn trong dung dch. Ngo i ra n cn c kh nng ngn cn phn ly tinh du/n c trong cc
sn phm nc qu. Nng thng s dng l 1 %.
* Trong sn xut bnh ko v cc sn phm t tinh bt
Ci thin c tnh cht bt nho cng nh cc sn phm, c s dng nng
0,1 0,5 % trn trng lng cht kh. Hp cht CMC c tc dng l m mm khi bt nho,
gi m, ko di thi gian bo qun, lm sn phm d tr li trng thi ban u, chng dnh...
* Trong sn xut cc dng nc st
Do CMC to st tt nn CMC c th c dng sn xut cc sn phm nh nc
st salad, st c. Cht CMC thch hp cho cc sn phm n y v tnh ha tan tt trong nc
lnh ln nc nng, c kh nng lin kt vi nc tt v chu c pH thp.
- Nc st salad: CMC thng dng l 7HOF nng 1 % khi thnh phn du l 30 %
hay 0,75 % khi thnh phn du khong 50 %.
- Nc st c chua: ty theo loi CMC s dng m ta c c cc sn phm c cu
trc khc nhau. Loi 7HOF s cho sn phm c cu trc d i, cn loi 7HXFMA s cho sn
phm c cu trc ngn hn v mm hn.
Nhn chung, CMC l mt hp cht c vai tr quan trng trong cng nghip thc phm,
vic pht trin v ci thin tnh cht ca CMC gp phn quan trng i vi cng nghip sn
xut thc phm.

c. Quy trnh sn xut CMC
Celluloza
Cc dn sut ha Cc dn sut c Lm gim trng lng
Sy Ph hy c hc
CMC Cht keo
Celluloza ha tan Bt celluloza Sy Ch bin
Keo CMC Sy
Bt CMC
CMC
3.2.4. Gelatin
a. Ngun gc v cu to
Gelatin l sn phm ca qu trnh thy phn mt phn collagen. Collagen c cu to
mng v nhng si nh, l cu trc mt b phn trong m ng vt, tn ti trong da, x ng
v m lin kt. K thut bin i collagen to gelatin l tng bc ph hy cu trc cc
thnh phn thu c dn xut ha tan gelatin.
Gelatin l cc polypeptid cao phn t dn sut t collagen, l thnh phn protein
chnh trong cc t bo lin kt ca nhiu loi ng vt. Cu to l mt chui acid amin gm
3 acid amin ch yu l glycine, proline v hydroproline. Trong phn t gelatin, cc acid
amin lin kt vi nhau to chui xon c c kh nng gi n c. Phn t lng ca gelatin
khong vi nghn n vi trm nghn n v Carbon.
Thnh phn acid amin c trong gelatin l : Aspartic acid (6 %), Arginine (8 %),
Alanine (9 %), Glutamic acid (10 %), Prolin e v Hydroproline (25 %), Glycine (27 %), cc
acid amin khc (10 %).
Nguyn liu sn xut gelatin ch yu ly t cc l m, nh my ng hp hoc
xng thuc da. Ngun nguyn liu ny cn phi c ngm mui hoc vi bo qun.

b. S chuyn dng t collagen sang gelatin

S chuyn dng t collagen th nh gelatin ca cc nguyn liu cha hm lng
collagen cao (thng khng tan trong nc) l qu trnh chuyn sang dng ha tan trong
nc (do s gim phn t). Mc d c nhiu phng php hin i sn xut gelatin
nhng qu trnh sn xut vn ph thuc nhiu v o kinh nghim.
Qu trnh ch bin bao gm: thy phn vi acide hoc kim to th nh cc gelatin ha
tan trong nc (c khi s dng kt hp c enzim). Ph ng php n gin nht l lm bin
tnh nhit trong mi trng acide nh vi nhit khong 40 0C. Ti ch x l ny cc
si collagen b mt lin kt hydrogen v hydrophobic (thnh phn to xon ca cc phn t
collagen). Giai on tip theo l s dui thng ca mch gip gelatin h a tan.
Qu trnh thy phn s to nn: 3 dy t do, 1chui , 1 chui v to chui . S
khc bit gia cc chui , , l trng lng phn t = 80.000-125.000 vC, =
160.000 - 250.000 vC v = 240.000 375.000 vC.
c. Tnh cht gelatin
* C ch to gel
Gelatin trng n khi cho vo nc lnh, lng nc hp thu gp 5-10 ln th tch
chnh n. Khi gia nhit n b nng chy, ha tan v thnh lp gel khi lm lnh. S chuyn
dng t sol sang dng gel c tnh thun nghch v c th lp i lp li nhiu ln. y chnh l
tnh cht c bit c ng dng nhiu trong thc phm. Gelatin c nhit nng chy thp
27-340C.
tan ca gel gelatin ph thuc v o cc yu t nh nhit v kch thc ca ht
gelatin. Gelatin tan trong r u v cc dung mi hu c.
* bn gel
bn gel c tnh theo gi tr lc cn to ra mt bin dng nht nh hay s
bin dng c gy ra bi mt lc nht nh. bn gel ca gelatin c th c biu din

theo mt s n v khc nhau ty thuc vo tng phng thc kim tra khc nhau. Gelatin
c kh to gel m khng cn phi hp vi cht no khc. Lc bn gel c nh ngha l
trng lng (g) cn thit t l n b mt gel (ng knh 21.7 mm) lm bin dng 4 mm.
Ngoi ra, st ca gelatin cng l mt tnh cht c quan tm c bit, st ca
gel s tan khi nng gelatin tng v nhit gim. S thay i nht theo nng c
biu din trn th sau:
d. Quy trnh sn xut gelatin
Lng Xng Da
Nghin
Tch khong
X l vi X l acide
Trung ha
Trch ly nc nng
Lc C c Tit trng Lm lnh Sy kh
Bao gi Phi trn Nghin

e. ng dng gelatin
Gelatin c ng dng rt ph bin trong cng nghip ch bin ko, sa l n men,
phomat v cc sn phm trng ming. Mt s lnh vc ph bin s dng gelatin trong sn
phm l:
- Sn xut kem: c tc dng kim ch s h nh thnh tinh th ca kem v ng, nng
thng dng l 0,25 %
- Ko do: s dng vi nng 1,5 % ngn cn s h nh thnh tinh th. Rt thch
hp trong cc sn phm bnh ko np kh CO 2 nh ko do hay bnh xp v gelatin c tnh
st gip n nh bt trong sut qu tr nh x l, vn chuyn v d tr.
- Cng ngh bnh ko nng lng thp: do c nng lng thp 14,7 KJ/g nn c
nghin cu ng dng trong sn xut thc phm c gi tr nng l ng thp.
- Trong y hc: gelatin c s dng trong sn xut bao thuc ca cc dng thuc vi n
hnh thoi, vi nng 1 % gip cho bao thuc c dai cn thit.
Bn cnh , gelatin cn c ng dng trong nhiu ng nh cng nghip ch bin
khc nh cng ngh ch bin tht, lm nc st, lm trong ru,
f. Mt s lu khi s dng gelatin

Vic chun b gelatin trong sn xut th ng gp kh khn khi sn phm y u cu c
hm lng gelatin <10 % hoc ln h n 40 50 %. Thng thng 3 phng php chun b
nguyn liu c ng dng l:
- Phng php trc tip: u tin cho gelatin trng n sau gia nhit (phng
php ny tn nhiu thi gian).
- Phng php khuy trn: ha tan gelatin ti nhit cao kt hp khuy trn.
- Phng php trung gian: trng n trong nc lnh v phi ch vi cc loi nguyn
liu khc.
Kch thc, lc bn gel, nht, nng , thi gian h a tan s xc nh phng php
ti u cho vic chun b nguyn liu.
3.2.5. Arabic
Arabic l loi nha trch t cy Acacia m ngun sn xut chnh l cy Acacia
senegal L. Willd.
V mt ha hc l cc polysaccarid c cha hp cht Ca, Mg v P. Trng lng phn
t khong 250000 750000 vC, khi thy phn to thnh galactoza, arabinoza, acide
glucoroic v rhamnoza

C tnh cht nht v tnh lu bin: nng < 10 % l cht lng c nhit thp v c
tnh cht lu bin Newton, khi nng > 10 % l cht lng c nht cao v c tnh cht
lu bin phi Newton. S thay i nht theo nng arabic c biu din bng th
sau:
Arabic tan c trong nc, khng tan trong cht bo, c nht thp. nht ph
thuc vo pH v nng mui. nng cao l cht keo kt hp vi cc qu trnh sy sn
phm rt hiu qu.
Arabic rt n nh trong mi trng acide, v vy arabic s dng rt tt cho vic n
nh mi ca nc qu. Gi tr pH t nhi n ca dung dch Arabic l 3,9 - 4,9 l do s hin
din ca acide gluconic. Khi thm acide hoc kim c th lm thay i nht v din tch
tip xc ca dch keo, pH thp th nht thp v ngc li. nht t ti a khi pH= 5,5.
Hp cht arabic thng c s dng gi mi cho cc sn phm dng nh tng,
gi mi cho cc sn phm bao gi, gi nc v chng s kt tinh ng.
3.2.6. Pectin
a. Ngun gc v cu to
Pectin l mt polysaccharide tn ti ph bin trong thc vt, l thnh phn tham gia
xy dng cu trc t bo thc vt. thc vt pectin tn ti ch yu 2 d ng l pectin ha
tan v protopectin khng ha tan. D i tc dng ca acid, enzyme protopectinaza hoc khi
gia nhit th protopectin chuyn thnh pectin.
Pectin l hp cht cao phn t polygalactoronic c n phn t l galactoronic v
ru metylic. Trng lng phn t t 20.000 - 200.000 vC. Hm lng pectin 1% trong
dung dch c nht cao, nu b sung 60 % ng v iu chnh pH mi trng t 3,1-3,4
sn phm s to ng.
Cu to phn t pectin l mt dn sut ca acid pectic, acid pectic l mt polymer ca
acid D-galacturonic lin kt vi nhau bng lin kt 1-4-glycozide.

Hp cht pectin c c trng bi 2 ch s quan trng l ch

hin cho phn trm khi lng nhm methoxyl OCH3 c trong phn t pectin v ch s este
ha DE th hin mc este ha ca cc phn t acid galactoronic trong phn t pectin.
Da trn mc methoxy ha v este ha, trong thng m i chia pectin thnh 2 loi:
pectin c methoxyl ha cao v pectin c methoxyl ha thp.
- Pectin methoxyl ha cao (High Methoxyl Pectin HMP): DE >50 % hay MI > 7%.
Cht ny c th lm tng nht cho sn phm. Mun to ng cn phi c iu kin pH =
3,1 3,4 v nng ng trn 60 %.
- Pectin methoxyl ha thp (Low Methoxyl Pectin LMP): DE < 50 % hay MI < 7%.
c sn xut bng cch gim nhm methoxyl trong phn t pectin. Pectin methoxy thp c
th to ng trong mi trng khng c ng. Chng thng c dng lm mng bao bc
cc sn phm.

Trong qu trnh bo qun c th b tch nc hoc lo ha. Qu trnh to ng ph

thuc vo nhiu yu t: ngun pectin, mc methoxy ha c ng cao th kh nng to ng
cng cao. Khi s dng cn phi ha tan pectin vo nc, khi pectin ht nc th mi s
dng cng on cui ch bin.
Cc pectin u l nhng cht keo ho nc nn c kh nng hydrat ha cao nh s
gn cc phn t nc vo nhm hydroxyl ca chui polymethyl galacturonic. Ngo i ra,
trong phn t pectin c mang in tch m n n chng c kh nng y ln nhau c kh nng
lm gin mch v lm tng nht ca dung dch. Khi l m gim tch in v hydrat ha
s lm cho si pectin xch li gn nhau v tng tc vi nhau to nn mt mng li ba
chiu rn cha pha lng b n trong.
b. ng dng
Pectin l cht to gel quan trng nht c s dng to ra cu trc gel cho thc
phm. Kh nng to gel ca n c s dng trong nhng thc phm cn c s n nh ca
nhiu pha. Tc dng to gel ca pectin c s dng ch yu trong cc sn phm mt tri
cy v mt ng.
Tc dng ca pectin l to ra cu trc mt ng v mt tri cy 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. Trong mt s trng hp, pectin cn c s dng vi carageenan tng hiu qu to
gel.
3.2.7. Carrageenan
a. Lch s pht hin ra Carrageenan
Carrageenan bt u c s dng hn 600 nm trc y, c chit xut t ru
Irish moss (Loi rong Chondrus crispus) ti mt ngi lng trn b bin pha Nam Ireland
trong mt ngi lng mang tn Carraghen.
Vo nhng nm 30 ca th k XX, carrageenan c s dng trong cng nghip bia
v h si. Cng trong thi k n y nhng khm ph v cu trc ha hc ca carrageenan
c tin hnh mnh m.
Sau ny, carrageenan c chit xut t mt s lo i rong khc nh Gigartina stelata
thuc chi rong Gigartina. Nhiu loi rong khc cng c nghin cu trong vic chit tch
carrageenan ng dng trong nhiu lnh vc khc nhau.
Ngy nay, sn xut cng nghip carrageenan khng c n gii hn vo chit tch t
Irish moss, m rt nhiu loi rong thuc ngnh Rhodophyta c s dng. Nhng loi
ny gi chung l Carrageenophyte. Qua nhi u nghin cu, c hng chc loi rong bin
c khai thc t nhin hay nui trng sn xut carrageenan.

b. Cu to ca carrageenan
Carrageenan l mt polysaccharide ca galactose galactan. Ngoi mch
polysaccharide chnh cn c th c cc nhm sulfat c gn vo carrageenan nhng v tr
v s lng khc nhau. V vy, carrageenan khng phi ch l mt polysaccharid n l, c
cu trc nht nh m l cc galactan sulfat. M i galactan sulfat l mt dng ring ca
carrageenan v c k hiu ring. V d: , , , carrageenan.
Trong qu trnh chit tch, do tc ng ca mi tr ng kim cc -,-,-carrageenan
d chuyn ha thnh -, -, - carrageenan tng ng. Cc carrageenan c mc sulfat ha
khc nhau, th d carrageenan (25 % sulfat), carrageenan (32 % sulfat), carrageenan
(35 % sulfat). Cc sn phm ny c thng mi ha, chim v tr quan trng trong th
trng polysaccharide.
c. Tnh cht
* tan
Carrageenan tan trong n c nhng tan ca n ph thuc v o dng, nhit , pH,
nng ca ion v cc cht tan khc.
Nhm carrageenan c cu ni 3,6-anhydro khng a nc, do cc carrageenan ny
khng tan trong nc. Nhm carrageenan khng c cu ni th d tan hn. Th d nh -
carrageenan khng c cu ni 3,6-anhydro v c thm 3 nhm sulfat a n c nn n tan

trong nc iu kin bt k. i vi carrageenan th c tan trung bnh, mui natri

ca carrageenan tan trong n c lnh nhng mui kali ca carrageenan ch tan trong
nc nng.
* nht
nht ca cc dung dch carrageenan ph thuc v o nhit , dng, trng lng
phn t v s hin din ca cc ion khc tr ong dung dch. Khi nhit v lc ion ca dung
dch tng th nht ca dung dch gim. Cc carrageenan to th nh dung dch c nht
t 25 500 Mpa, ring carrageenan c th to dung dch c nht ti 2000 Mpa.
S lin quan t l thun gia nht v trng lng phn t ca carrageenan c th
m t bng cng thc cn bng ca Mark -Houwink nh sau:
[] = K(M w)
Trong : : nht
Mw: trng lng phn t trung bnh
K v : hng s ph thuc vo dng ca carrageenan v dung
mi ha tan
* Tng tc gia carrageenan vi protein
y l mt trong nhng tnh cht quan trng ca carrageenan v cng l c trng
cho tt c cc cht to gel cng nh cc cht khng to gel l xut hin phn ng vi protein.
Phn ng ny xy ra nh cc cation c m t trong cc nhm protein tch in tc dng vi
nhm sulfat mang in m ca carrageenan v c tnh quyt nh n bn c hc ca gel.
Trong cng nghip sa, nh vo tnh cht lin kt vi cc protein trong sa m carrageenan
c s dng (vi nng 0,015 0,025 %) lm tc nhn ngn chn s tch lng v lm
n nh cc ht coca trong sa scla.

* To gel
Carrageenan c mt tnh cht v cng quan trng l to gel nng thp (nh h n
0,5 %). dng gel cc mch polysaccharide xon v ng nh l xo v cng c th xon vi
nhau to thnh khung xng khng gian ba chi u vng cht, bn trong c th cha nhiu
phn t nc (hay dung mi). T dng dung dch chuyn sang dng gel l do tng tc gia
cc phn t polyme ha tan vi cc phn t dung mi bn trong, nh tng tc ny m gel
to thnh c bn c hc cao. Phn xon vng l xo chnh l nhng mm to gel, chng
li ko cc phn t dung mi vo vng lin kt.
S hnh thnh gel c th gy ra bi nhit thp hoc th m cc cation vi mt nng
nht nh. Qu trnh hnh thnh gel din ra phc tp, c thc hin theo hai bc:
- Bc 1: khi h nhit n mt gii hn n o trong phn t carrageenan c s
chuyn cu hnh t dng cun ngu nhin khng c trt t sang dng xon c trt t. Nhit
ca qu trnh chuyn i ny ph thuc vo dng v cu trc cc carrageenan, cng nh
ph thuc vo dng v nng ca mui thm vo dung dch carrageenan. Do , mi mt
dng carrageenan c mt im nhit to gel ri ng.
- Bc 2: gel ca cc polyme xon c th thc hin cc cp xon. Trong tr ng
hp u, s phn nhnh v kt hp li s xut hin cp xon thng qua s h nh thnh
khng y ca xon kp, theo h ng mi chui tham gia v o xon kp vi hn mt
chui khc. Trong trng hp th hai, cc phn pht trin y ca a xon t hp li
to thnh gel. Cn di cc iu kin khng to gel, cc nng polyme thp s h nh
thnh v hp li ca cc xon s dn n tng nht.
Qua , c th m t c ch to gel nh sau: trc ht l xut hin s chuyn i cu
hnh t dng cun sang xon l xo, tip sau l s kt hp cc xon v t hp li c trt t to
thnh xon kp gel. Nh vy, gel l tp hp cc xon c trt t hay c n gi l xon kp.
d. ng dng
Carrageenan c s dng nhiu dng khc nhau trong nhiu sn phm m chng
ta s dng hng ngy, nht l trong lnh vc thc phm v bnh ko.

Cc sn phm c s dng carrageenan c s dng ph bin trong nhiu th k.

Nhiu nghin cu chng minh an ton ca carrgeenan, n khng gy c, khng c
du hiu gy vim lot trn c th v c th s dng trong thc phm vi mt l ng khng
gii hn.
T chc FDA ca M xp carrageenan vo danh mc cc cht an ton i vi cc
sn phm thc phm. Tnh ph bin ca carrageenan c th hin 4 c im sau:
- Tham gia nh mt cht to ng i vi mt s sn phm nh : kem, sa, b, pho
mt.
- Lm bn nh tng, gip cho dung dch trng thi nh tng cn bng vi nhau
m khng b tch lp.
- C th thay i kt cu ca sn phm vi tnh cht ha l, c hc mong mun, to
ra cc sn phm ng c c bn dai.
- Gip n nh cc tinh th trong cc sn phm bnh, ko ngn chn ng v nc
b kt tinh.
Chnh v vy, carrageenan c ng dng rng ri trong cc ngnh kinh t quc dn.
Gp phn a dng ha cc sn phm thc phm.
T l s dng carrageenan trong cc sn
phm khc nhau
Cc sn phm
khc, 3.29%
Kem nh
rng, 7.84%
Tht v gia
Nc dng cm, 30.39%
gel, 14.71%
B sa,
43.14%
* ng dng trong cng nghip sa

Carrageenan c kh nng lin kt vi protein ca sa, l m cho ht nh tng sa
nc bn vng. Chnh v tnh cht ny m carrageenan khng th thiu c trong cng
nghip ch bin sa. Sa nng c cha carrageenan c lm lnh s to gel, gi cho nh
tng ca sa vi nc c bn vng, khng b phn lp. Tc nhn chnh trong qu tr nh
to gel l do lin kt gi cc ion sulfat vi cc ui mang in ca cc phn t protein v cc
cation Ca 2+, K+ c mt trong sa.
Mc to gel ca carrageenan vi sa cng khc nhau: carrageenan v

carrageenan khng tan trong s a lnh, carrageenan tan trong sa lnh. Chnh v vy,
carrageenan c ng dng nhiu hn trong cng ngh ch bin sa.
* ng dng trong cc ngnh thc phm khc
Carrageenan c ng dng trong nhiu lnh vc ch bin thc phm khc nhau nh :
kem, phomat, bnh pudding, si r, ung lnh, mt t ng v sa chua.
Cc cng ty ch bin tht cng s dng carrageenan trong ch bin tht v carrageenan
c kh nng tng hiu sut cc sn phm bng cch gi n c bn trong sn phm. Ngoi ra,
carrageenan cn c thm vo bia hoc ru to phc protein v kt lng chng lm cho
sn phm c trong hn.
4. CC CHT HOT NG B MT
4.1. Khi nim
Cht hot ng b mt l cht c kh nng lm thay i nng lng b mt m n tip
xc. Tnh hot ng b mt c th dn n hai hiu ng ho n ton ring l:
- Lm gim sc cng b mt phn chia pha ca h thng
- Bn ha b mt phn chia pha bi s to th nh nhng lp hp ph.
Cht hot ng b mt gm hai phn: phn c i lc vi n c hay phn u (head
hyprophilic) v phn k nc hay phn ui (tail hyprophilic).
Nu lc tng tc gia cc phn t ca mt cht lng khng tan v o nc nh hn

lc tng tc gia cc phn t cht lng vi cc phn t n c th khi cho mt lng nh
cht lng vo nc, cht lng s lan ra tr n b mt thnh mt mng n phn t. Khi cht

lng l cht hot ng b mt th nhm phn cc s hng vo nc, cn nhm khng phn
cc hng ra khng kh.
4.2. Phn loi

4.2.1. Cht hot ng b mt loi ion
a. Cht hot ng b mt loi anion
Cht hot ng b mt anion l nhng cht hot ng b mt m trong dung dch
nc phn ly thnh gc mang in tch m.
V d:
+ Alkyl sulfate natri (Lauryl sulfate Natri)
C 11H23CH2OSO3Na C11H23CH2OSO3- + Na+
+ Alkyl aryl sulfonate:
b. Cht hot ng b mt cation

Cht hot ng b mt cation l nhng cht hot ng khi phn ly trong n c to
thnh cc ion dng. L p cht hot ng b mt cation u ti n l nhng mui amin bo
(mui amonium):
Trong : R: gc hydro carbon mch di
X: ion halogenua, sufate ho c methyl sulfate.
a, b, c: hydro, nhm alkyl ng n hoc alkyl aryl.

4.2.2. Cht hot ng b mt lng tnh

Cht hot ng b mt c trng l vic cha c nhm anion v nhm cation trong
cng phn t. Nhm anion thng l acid cacboxylic, acid sulfonic, ho c gc sulfat. Nhm
cation thng l Nitro bc 4, nhm amino. in tch ca cht hot ng b mt l ng tnh
c quyt nh bi pH ca dung dch. Trong mi tr ng kim n c tnh cht anion; trong
mi trng acid n c tnh cht cation. Hu ht cc cht hot ng b mt l ng cc hon
ton tng hp vi cht hot ng cation, anion v nonion
V d: Akyl amido propyl betai n
4.2.3. Cht hot ng b mt khng ion
Cht hot ng b mt khng ion khc vi cc cht hot ng b mt khc ch :

phn i nc ln hn cht hot ng b mt anionic v mt s cationic. Cht hot ng b
mt khng ion c mi trng s dng rng nh: nc cng, phn, cht in li pH thp v
khng b ta, gim tnh hot ng b mt khng ng k.
Cht hot ng b mt khng ion cng c cu to t phn k n c v phn a
nc.
- Phn k nc : l hydrocacbon mch di c H linh ng nh alkyl phenol, amin,
alcol, amid.
- Phn a nc : propylen oxid, etylen oxid, poly glycol, glucose, glycerin.
4.3. Chc nng ca cht hot ng b mt
4.3.1. Kh nng ty ra
Kh nng ty ra ca mt ha cht rt phc tp, n khng ch ph thuc v o s gim

sc cng lin din, kh nng to micell m cn ph thuc vo mt s yu t khc nh: kh
nng thm t, kh nng nh ha ca cht ty git, bn cht vt liu ty ra cht d v cch
ty git.
Cht hot ng b mt lm gim sc cng b mt ca n c, v vy dung dch cht ty
ra d thm t si vi v ngm vo mao qun ca si vi bn trong khi n c khng c kh
nng ngm vo trong mao qun ca si vi v nc c sc cng b mt ln.
Cc phn t cht ty ra hp ph l n b mt si vi v b mt cc ht bn rn hay
lng to thnh mt cht hp ph hydrat ha rt mnh v hnh thnh mt p sut, tch nhng
ht bn ra khi b mt si vi, r i chuyn chng vo dung dch ty ra, nhng mng hp ph

trn b mt ht bn, to cho cc ht bn vng rt ln, cn tr s kt dnh chng li vi

nhau trn b mt si vi. Mt khc, do dung dch cht ty d to bt, mt phn cht bn s
tch vo bt, nht l nhng ht bn thm t km s dnh vo cc bt kh nh trong qu
trnh tuyn ni khi lm giu qung.
4.3.2. Kh nng to nh
Nh l mt hn hp tng i n nh ca mt cht lng trong mt cht lng, hai
cht lng ny khng tan vo nhau. Khi t o nh, s khuch tn pha lng n y trong pha lng
kia lm tng lin din rt nhiu, ngha l lm tng nng lng t do ca h thng. V vy,
khi c cht hot ng b mt, chng l m gim sc cng b mt phn chia pha, tc l lm
gim nng lng t do b mt, do lm tc kt dnh ca cc ht chm li n n h tr nn
bn hn v mt nhit ng.
Cht hot ng b mt c kh nng to nh (bn nh) l do chng c kh nng di
chuyn n v cht cha trn b mt phn chia pha gia hai cht lng m trong trng hp
ny l b mt cc ht micell.
4.3.3. Kh nng to huyn ph
Huyn ph l mt h l lng cc ht rn phn tn trong mt cht lng. Kh nng to
huyn ph ca cht hot ng b mt l kh nng ngn cc ht rn dnh kt vi nhau. cht
hot ng b mt phn tn u trong nc, ngn cn khng cho t, cht bn bm tr li b
mt ca vt ty ra. bn vng ca huyn ph ph thuc vo bn cht ca cht hot
ng b mt (cht phn tn, to huyn ph ), nht pha lng, lc tnh in gia cc ht,
nhit
4.3.4. 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.
Cc phng php xc nh gi tr ca HLB:
- Cng thc ca KAWAKAMI: HLB = 7+11,7 log(Mn/Md)
Trong : Mn: khi lng phn t a nc trong phn t.
Md: khi lng phn t a du trong phn t.
- Cng thc tnh este ca acid bo v ancol a chc: HLB = 20(1-S/A)
Trong : S: ch s x phng ha ca ester
A: ch s acid ca acid bo.

- Tnh trn nhm a n c, nhm k nc:

HLB = 7+ HLB nhm a nc - HLB nhm k nc
- Nu hn hp c nhiu cht hot ng b mt:
HLBhh = x1.HLB1
Vi x1: % khi lng trong tng lng cht hot ng b mt.
Hin ti da vo cn bng thn du - nc ngi ta chia HLB ra thang t 0 - 20. S
ha tan ca cc cht hot ng b mt da tr n cn bn ca HLB cho trong bng sau:
Bng 5: Lin h HLB v kh nng phn tn v ha tan ca cc cht hot ng b mt
Trng thi cc cht hot ng b mt trong n c HLB
Khng phn tn trong n c 1-4
Phn tn km 3-6
Phn tn nh sa sau khi nh khuy mnh 6-8
Phn tn v n nh dng nh sa 8-10
Thu sng 10-13
Ha tan tt (dch trong) >13
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.
Bng 6: chc nng ca cht hot ng b mt da tr n HLB
HLB Chc nng
4-6 Nh tng nc - du
7-9 Cht lm thm t
8-18 Nh tng du - nc
13-15 Cht ty ra
15-18 Cht tr ha tan

4.4. Cht nh ha
Hu 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. Cc cht
nh ha c HLB thp, n nh nh t ng Du/Nc v ngc li. Mt h thng nh t ng
i hi phi c mt cht nh ha c HLB ti thch.
Schuster mt tc gi c nhiu nghi n cu v cht nh ha lit k ra mt s cht
nh ha thng dng nh sau:
- Lecithin v nhng cht tng t.
- Este ca acid bo glycerol.
- Este ca acid bo lactylat.
- Este ca acid bo polyglycerol.
-.
4.4.1. Cc chc nng ca cht nh ha
To phc vi tinh bt: hu ht cc cht nh ha u cha mt mch acide bo dng
thng trong phn t nn c kh nng to phc vi cc th nh phn amiloza ca tinh bt. y
l tnh cht rt quan trng ngn cn s c ca bnh m v lm gim dnh trong vic hon
nguyn cc sn phm c cha tinh bt, c bit l bt khoai ty.
Ni phn ng 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 c kh
nng tc dng vi gluten, gia tng s mm do ca khi bt nh o, lm tng th tch bnh
trong qu trnh nng.
Ci thin nht: cc cht nh ha th m vo sn phm cha nhiu ng trong cht
bo chng c kh nng lm gim nht ca h thng bng cch to m ng bao quanh cc
tinh th ng. Tnh cht ny quan trng cho vic to iu kin cho vic h nh thnh
chocolate.
To bt: cc cht nh ha c cha cc mch acide bo no trong phn t c kh nng
n nh bt. Ngc li cc cht nh ha c cha cc mch acide bo khng no trong phn t
c kh nng ph bt, dng trong cc sn phm sa v trng.
Ci thin cu trc: y l phn ng phc tp trn mch tinh bt lm gim s to thnh
c tru, gip cho sn phm ng nht.
Cht bi trn: Cc cht nh ha nh dimonoglycerid no c kh nng bi trn trong
cc qu trnh sn xut vi nguyn liu l tinh bt, lm cho sn phm thot ra d dng. Vic
thm 0.5-1 % dimonoglycerid trong s n xut ko c th lm gim s dnh trong qu trnh
ct, bao gi, dnh rng thit b cc cht n y cng thng c s dng trong sn xut ko
mm, chewing gum
4.4.2. ng dng cht hot ng b mt trong sn xut thc phm
Dng sn xut kem: bn cht ca kem l nh tng du trong nc nhng khi s
dng monoglycerid th kem tr thnh trng thi nh tng nc trong du. Cc cht nh
tng lm tng kh nng to bt, tng kh nng nh h nh ca kem khi lm lnh, to cng
nht nh cho kem. Cc cht th ng s dng trong sn xut kem l monoglyceride, este
polyoxyethylen.
Dng trong cng nghip sn xut ko: thng s dng triglyceride, este ng ca
acid bo, este sorbitan ca acid bo, este glycerol ca acid bo, este propylene glycol ca
acid bo vi liu lng khong 0,01 0,5 % theo trng lng. Polyglycol c s dng lm
v ko.
Dng trong cc sn phm sa: thng dng cc cht nh ha trnh hin t ng tch
bo, tch mui trong qu trnh bo qun,
Dng trong cng nghip sn xut bnh: lecithin th ng c dng lm tng m,
tng kh nng to hnh ca bnh, tng hiu sut bnh v tng th tch bnh. Este diacetyl
tartari acide ca monoglyceride c s dng rng ri trong sn xut bnh m gip tng
xp v tng kh nng gi kh ca bnh m .
Dng trong cc sn phm dn sut t tinh bt: cc cht hot ng b mt s dng c
tc dng lm tng kh nng to cc sn phm ca bt, tng kh nng chu ng phi trn
bng c gii, tng kch thc b mt, tng cu trc vt l,.

Chng 4
PH GIA
DNG TRONG CH BIN THC PHM
1. CI THIN TNH CHT BT V TO N
1.1. Ci thin tnh cht bt nh o
S hin din ca cc cht in ly c trong th nh phn ca bt nh hng n vic to
cu trc. Cc cht nh CMC, natri alginat, c b sung vo s lm cho cu trc bt bn
hn, tng tnh n hi, tnh do v kh nng kt dnh.
Ph gia dng trong ch bin cc loi bnh gm: cc cht oxy ha, cht kh, cht nh
ha, ng, Enzim
Bng 1: Ph gia dng trong sn xut bnh
Ph gia Chc nng
Acesulfam-K Cht ngt nhn to

Agar-Agar n nh-lm c
NH4HCO3 To n
NH4Cl Dinh dng nm men
(NH4)2SO4 Dinh dng nm men
Amilaz, Enzim nm mc Tr gip qu trnh ln men
Ascorbic Oxy ha, gip qu trnh ch bin
Aspartame Cht ngt nhn to
BHA Chng oxy ha, i du
BHT Chng oxy ha, i du
CaCO3 Ngun canxi, cht m
Casenat Canxi Dn sut t sa
Peroxyt Canxi Oxy ha, gip qu trnh ch bin
Propionat Canxi Bo qun, chng nm mc
Stearoyl lactate Canxi Bt rn chc, cu trc tt hn
CaSO4 Ngun canxi
Caramel Mu
Carob bean n nh-lm c
Carageenan n nh-lm c
Gum Celluloz n nh-lm c
Citric Chng oxy ha, i du
Tartic To n

Ester Diacetyl tartic mono, di glycerid Nh ha

Ethoxylate mono, di glycerid Bt rn chc, cu trc tt hn
Gelatin n nh-lm c
Fe Cung cp khong
L-Cystein Tc nhn kh
Leucithin Nh ha
Malt, bt malt Enzim, gip qu trnh ch bin
Mono, di glycerid Nh ha, lm mm, chng c
Monocalcium photphat To n, ci thin qu trnh nho
Niacin Vitamin quan trng
Pectin n nh-lm c
Polydextro Cht ngt t nng lng
Esterpoly glycerol Nh ha, lm mm, chng c
Polysorbat 60,65 Nh ha, lm mm, chng c
Bromat Kali Oxy ha, tr gip qu trnh ch bin
Sorbat Kali Bo qun, chng nm mc
Monoester Propylen glycol Nh ha, lm mm, chng c
Propyl gallate Chng oxy ha, i du
Proteaz-Enzim nm mc Enzim gip qu trnh ch bin
Riboflavin Vitamin quan trng
Na Pyrophotphat To n
Alginat Na n nh-lm c
Bezoat Na Bo qun, chng nm mc
NaHCO3 To n
Na bisulfit, metasulfit Ci thin bt nho, gip qu trnh ch bin
Casenat Na Dn xut t sa
Diacetat Na Bo qun, chng nm mc
Propionat Na Bo qun, chng nm mc
Steroyl lactylat Na Bt rn chc, cu trc tt hn
Acid Sorbic Bo qun, chng nm mc
Monostearat Sorbital Nh ha, lm mm, chng c
Tinh bt Lm c
Polyester ng Nh ha
Mono glycerid succinylat Nh ha, lm mm, chng c
TBHQ Chng oxy ha, i du
Mono Nitrat Thiamin Vitamin quan trng
Gim Acid, ngn chn nm mc
Cluten bt m Protein bt m

Cc cht trn c nh hng n s thnh lp Gluten, sn xut CO 2 v gi CO2 trong

khi bt nho. Mng gluten thnh lp trong qu trnh phi trn cn p ng 2 yu cu: rn
chc v n hi. ci thin tnh cht khi bt nh o c th s dng cc cht oxy ha v cht
kh.
1.1.1. Cht oxy ha

C nhiu cht oxy ha khc nhau c s dng trong ch bin cc sn phm t tinh
bt. Tuy nhin, ty theo tng sn phm c th la chn ph gia b sung cho ph hp.
Bng 2: Ph gia oxy ha dng trong sn xut bnh
iu kin Gii hn FDA

Ph gia Phn ng Thi im phn ng
phn ng (ppm)
Calcium peroxyt Nhanh Phi trn m 75

Iodat Kali Nhanh Phi trn m 75
Azodicarbonamid Nhanh Phi trn m 45
(ADA) Nhanh, va Phi trn Tip xc m-bt -
Ascorbic Trung bnh Ch bin m 75
Iodat Canxi Trung bnh Thi gian Tip xc m-bt -
Nhng Ascorbic Chm Lc nng Acid, nhit 75
Bromat Kali Chm Lc nng Acid, nhit 75
Bromat Canxi
Bn cnh tc , c cc thnh phn khc bit nh ADA rt nhy cm khi phi trn
qu mc, KBrO 3 nhy cm khi qu liu lng, trong khi acid ascorbic t nhy cm vi liu
lng v t hiu qu hn KBr.
1.1.2 Cc cht kh
Thng dng kt hp vi cc cht oxy ha. Khi phn ng vi bt nh o to s mm
do, c kh nng lm gim thi gian nho bt.
Bng 3: Cc cht kh dng trong sn xut bnh
Thi im iu kin Gii hn

Ph gia Phn ng
phn ng phn ng FDA (ppm)
L-Cystein hydrochlorit Nhanh Phi trn m -

Na Metasulfit Nhanh Phi trn Phi trn m -
Sorbic Nhanh Phi trn m -
Nhng Ascorbic Nhanh Phi trn m-kn -
Proteaz nm mc Chm m-Tg-mui t -

Bn cnh , trong qu trnh sn xut cc sn phm t tinh bt cn phi b sung

nhng ph gia khc tng hiu qu ca qu tr nh sn xut, sn phm thu c c gi tr
cao. Cc cht thng b sung thm vo bt nho l cht lm trng, cht nh ha, cht to
mng, cht n nh,..
* Cht to mng: tc dng ca cht ny c biu din qua cc phn ng sau:
2 Starch-OH + PO 3Cl(NaOH) => Starch-O-P (=O).(-O)-O-O-Starch Na +
i vi Epichlorohydrin to cu ni dieter: Starch -O-CH2-CH(OH)CH2-O-Starch.
* n nh
Phn ng gia propylen oxyt v tinh bt s to thnh hydroxy propylate, natri
polyphotphat vi tinh bt s cho cc dn sut monoester photphat, acetic alhydrid s cho
acetyl starch. S n nh tinh bt c nhit h ha thp h n v nhit cao hn.
* Cht nh ha: c nh hng trn protein v tinh bt, hot ng tng phn trong qu
trnh sn xut bnh, c bit bo v rt tt trong s nh o bt qu thi gian v qu trnh ln
men vt qu yu cu. Cht nh ha s chng hin t ng chy bt c ngha ln trong sn
xut th cng ln c gii ha. Cc cht nh ha cho php s dng trong sn xut bnh vi
liu lng thay i ty theo tng quc gia v lut ca a phng.
- Monoglycerid: l cht dng rng ri trong ch bin bnh.
- Leucithin: Cng nh dng nhiu khi khng c cht thay th, leucithin l cht nh
ha yu nhng c nh hng ln trn bt m cht lng xu.
- Monoglycerid ester ha v i cc acid hu c l cht nh ha mnh dng ci thin
tnh cht bt m. Cc monoglycerid quan trng l:
+ Datem (Monoglycerid, acetic, tartic) c u i m l th tch bnh ln, gim
cng v n nh rt tt khi bt nh o.
+ SSL v CLS (acid bo, lactic acid, trung tnh) c u i m l th tch tt, bo
qun tt v gia tng gin.
* Sn xut CO 2: c hnh thnh trong qu trnh ln men, n m men s dng cc
hydrat carbon bn trong nguyn li u qua qu trnh ln men ru sinh kh CO 2. Bn cnh
ng, enzim cng c th cho v o sn xut ng cn thit cho qu trnh ln men. Trong
bt cha c 2 loi enzim , Amilaza. Tuy vy bt thng phm cha tng i nhiu
Amilaza, v vy cn thit tng Amilaza.
C nhiu phng php thm Amilaza, thng thng s dng 3 phng php b
sung bt malt, b sung amilaza t nm mc Aspergillus v b sung amilaza t vi khun
Baccillus specius b sung enzyme vo bt.

Amilaza vi khun thng gy hin tng gim gin, do phi c kim sot
cn thn. t c kt qu ti u thng thm vo lng ng v hm lng phi b
sung nng thch hp nhm trnh phn ng to mu trong qu trnh nng.
Khng phi ch c Amilaza mi c tc dng ci thin, bt u n nh cha
lypoxygenaza hot ng nh tc nhn lm trng cc cu t.
Bng 4: Cc cht dng trong ch bin cc sn phm c tinh bt
Loi c tnh Ha cht

- Cc cht oxy ha H2O2
Lm trng - Lm sng mu NaOCl
- Tiu dit vi sinh vt Cl2
HCl
Cc cht chuyn ha - nht thp
H2SO4
- Gia tng nhit h ha Natri meta photphat
To mng - Ht cng Epichlorohydrin
- Gel trong Phosphorus oxychloride
- Gim s lo ha Propylen oxyt
- n nh lnh ng, tan gi Na tripolyphotphat
n nh
- Tng nht Acetic Anhydrit
- Gim nhit h ha. Succinnic anhydrit
1.2. Cc ha cht gy n
Cc cht gy n ph bin bao gm: cc acid thc phm v soda. Soda c phn tn
nhanh chng trong pha n c ca bt nho v khi tc dng vi acid, ion hydrogen s phn
ng vi ion carbonat gii phng CO 2 lm n bnh. Bnh s n khi nhit v t qu 100 0C.
1.2.1. Cht NH4HCO3
Cht ny s dng gy n cho cc loi bn h, snack. Ti nhit thng n s ha tan
nhanh chng vo nc bt nho, n nh bt. Nhng khi nhit cao hn 400C (1040F) n
s b phn hy trong l nng theo phn ng (1) v c 1 mol NH 4HCO3 (79g) s cho 2 mol
gaz (44,8 lt).
NH4HCO3 NH 3 + CO2 + H2O (1)
Hiu qu s dng NH 4HCO3 tt nht khi NH 4HCO3 phn tn u trong bt nho.
Thng thng ha tan vo nc m sau thm vo khi bt nho vi cc loi nc khc.
Do NH3 ha tan trong nc nn ch c php s dng vi cc sn phm c m
thp, nu sn phm c 5 % H 2O th NH 3 s lu li trong sn phm. Khi ch bin nhit
cao, b mt ln, b dy sn phm mng c th loi c NH3.

1.2.2. Cht NaHCO 3

Cht gy n ny s dng cch y nhiu th k. Trong nhiu tr ng hp s kt hp
vi cc acid thc phm to th nh CO 2, nhng nu mt mnh cn phi c nhit cao
gii phng CO 2.
2 NaHCO 3 + nhit Na 2CO3 + CO2 + H2O
Phn ng trn i hi nhit cao hn 120 0C c th xy ra hon ton v vy rt
hn ch s dng NaHCO3. Thng thng s dng phn ng:
NaHCO 3 + H+ Na + + CO2 + H2O
Soda ha tan tt trong nc bo ha 6,5% ti nhit 0 0C v 14,7% ti nhit
600C, ha tan trong bt nho v dung dch khi phi trn. T l phn ng s ph thuc v o t
l ha tan ca cc acid thc phm. Soda l cht kim trung bnh pH ca dung dch khong
8,2 khi tng hm lng soda c th lm tng pH bt nho cn ch la chn cho ng
dng thch hp.
Bng 5: Cc cht to n ph bin
Acid to n S dng Chi tit
(a) Loi mt mnh

- Monocanxi phot phat - Bnh, gp i bt n soda - Th tch ln, ci thin cu trc, hu ht
monohydrat (MPC). CO2 gii phng lc trn.
- Monocanxi photphat Coated - Bnh c phi trn cc loi - Ha tan chm, CO2 gii phng lc phi
(coated MPC) bt khc. trn.
- Na acid pyrophotphat (SAPP) - Trong cc loi bnh, lnh - Hot ng chm, ci thin dai, m
ng bnh. ca bnh.
- Na Aluminium phot phat - Tt c cc loi bnh. - Hot ng chm nht, ci thin tnh
cht mm do, m ca bnh.
- Dicanciphotphat Dihydrat - Bnh hn hp - Hot ng chm, Ion canxi cho nht,
CO2 gii phng khi nng.
- Na Aluminium sunlfat - Kt hp vi cht gy n - Khng nn s dng mt mnh v qu
nhanh chm, kt hp acid.
- Glucono Lacton GLD - Bnh nng, Piza. - Hot ng chm, trong l nng
(b) Loi kt hp
Acid s dng % bt n (bt kh) S dng
- Bnh u SAPP 1,1-2 - t trong qu trnh phi trn, nhanh khi
sy.
- Bnh mng MCP, SAPP, 1,7-3 - Bnh gin hn.
SALP.
- Muffin MCP, SALP. 1,5-2 - t c u im, chm, gas yu.
-Waffles MCP, SALP. 2-2,5 - Nhanh khi nng
- Bnh bo qun lnh MCP, 2-2,3 - Phn ng trong l nng.
SALP.
- Bch quy MCP, SALP. 1,4-2 - Phn ng chm, xy ra trong l .

2. CHT THAM GIA VO SN XUT THC PHM

2.1. Cc cht to c
c dng ci thin tnh cht cm quan thc phm, s dng vi l ng nh trong cc
loi nc ung nh cam, chanh, trong kem, xiro, trong n c qu c c, cc loi bt gii
kht... Cc cht to c ph bin l: Brobinated Vegetable Oil ( BVO) hoc l cc cht keo
trong cc nc chanh hoc ci cam, chanh trong cc loi nc gii kht.
2.2. Cc cht lm trong
gi sn phm trong sut n nh. Cc cht n y s dng ty theo trng thi cht
keo c trong dung dch. Th d: Thm vi, CO 2, photphat trong sn xut ng, Enzim thy
ngn Pectin, hoc s dng cc cht mang in tch trung h a in.
2.3. Cht chng ng bnh
chng vn cc, to cho cc sn phm dng bt linh ng h n. Cc cht ny
thng bao mt ngoi cc ht bt lm gim b mt tip xc, ngn cn m hp th tr n b mt
tinh bt thng dng trong mui, bt gia v, gii kht, bt xp... Ha cht th ng dng l
tricanxi photphat.
2.4. Cht tr lc
Cht tr lc l cc cht tr gip cho qu trnh loi b cc cht khng mong mun hin
din trong cc sn phm. Th d: l m trong ru, nc tri cy...
2.5. Cc cht bi trn, d g
Cc cht ny lm gim dnh cc sn phm tr n thnh thit b v ly sn phm ra khi
b mt, chng dnh rng thit b ... C ch hot ng ca cc cht n y ph thuc vo b mt
cc cht liu, s dng rng r i trong sn xut rau qu lnh ng, sy kh, ko,
Chewinh gum, thng th ng l: leucithin trong bn bon, acetyl monoglycerid trong s y
trng, Silicat Mg dng trong rau qu lnh ng.
2.6. Cc cht to mng
Cho vo thc phm gi cu trc thc phm, cc cht to m ng tt l cc cht c
kh nng xuyn thu nhanh chng vo thc phm, khng nh hng n mi v thc phm,
khng n mn thit b... Cht to mng thng thm vo cc sn phm rau qu nhng khng
thm vo mt, fam, felly... Th d: CaCl 2 dng trong hp rau qu, Al 2(SO4)3 dng trong
cc sn phm mui chua, ng dng trong ch bin tri cy.
Hot tnh cc cht ny ty thuc vo phn ng gia ion 2 + vi nhm carboxyl ca
pectin, phn ng to mng ca ng ph thuc vo ni hydrogen ca phn t ng v
pectin, cellulose, hemicellulose c a thnh t bo.

2.7. Cc cht gip qu trnh to hnh

Cc cht ny khi cho vo s kt hp vi thnh phn thc phm t c cc mc ch
cn thit nh: to lin kt, d lc, to mng, to plastic...
Cht kt dnh: to lin kt cc thc phm vi nhau, c bit trong vic l m li cu
trc ca tht, c, cc sn phm gia cm i khi cng c s dng trong cc sn phm khc
nh: extruder, chewing gum, ko, capsul, vin nn... cc cht ny thay i cu trc. Cc
mui photphat thng s dng nh l cht kt dnh trong sn xut cc sn phm c protein.
Cc cht mng: s dng nh l cht ph tr t cc mc ch mong mun. Th d:
trong cc loi bt gii kht cn phi gi c tnh cht khi ha tan tr li... cc cht ny c
th l: tinh bt, dextrin, celluloz v dn sut, silica, cc cht hot ng b mt mnh c kh
nng hp thu tt trn b mt...
Cc cht bao bc: dng bao bn ngoi trang tr v chng tip xc vi khng kh,
m... trong mt s trng hp n cn c tc dng chng vi sinh vt. Cc cht n y dng t
do d dng bao bc bn ngoi sn phm thng l: tinh bt bao ngoi protein ngn cn phn
ng Maillar, du khong bao bc trng, sp Carnaubar trong rau, parafin trong bn bon...
2.8. Cc photphat
C khong 20 photphat s dng c nhiu mc ch khc nhau trong ch bin thc
phm. Cc photphat s dng trong ch bin thc phm chia l m 2 loi: Ortophotphat v
Photphat ngng t (cc polyphotphat v metaphotphat). Cc h p cht phophat c vai tr rt
ln trong sn xut thc phm, cc vai tr c bn ca photphat bao gm:
* To phc
To phc mt trong nhng chc nng quan trng. Khi to phc vi cc ion kim loi,
cc phc ny l cc anion thnh lp phc cht ha tan vi cc ion kim loi, hin din trong
dung dch hoc kt ta, kh nng to phc cht ca cc ion kim loi c so snh theo chiu
di dy photphat, dy photphat cng di th s to cng mnh v s to phc gim khi tng
pH.
* Kh nng gi nc
Cc polyphotphat c dng trong ch bin tht, c, gia cm, thy sn rng r i
iu chnh s mt m v gi m trong cc sn phm sau khi ch bin hoc r ng.
- Cc photphat thng s dng l: Tripolyphotphat nhng n u kt hp vi Na
hexametaphophat s c tc dng hiu qu h n.
- Cc photphat khi thm vo cc s n phm u tin s b thy phn to thnh cc
pyrophotphat l cc cht hot ng chnh.

- Trong ch bin tht kt hp 2 % mui v 0,3 % photphat c s dng gia tng kh

nng gi nc, tng ng 0,8 M-1 M (4,6 %-5,8 %) NaCl c yu cu ti a cho s
trng n, nhng khi thm photphat s lm gim lng mui cn thit.
- Tc dng photphat trn tht mui vi 3 l do: gia tng pH tht, gia tng lc ion v
to phc vi ion kim loi.
Nh vo tnh cht ny m photphat c s dng nh nhng cht bo qun thy sn
trnh s mt m trong qu tr nh bo qun. Trong ch bin cc sn phm, vi s th am gia
ca photphat gip cho sn phm c hiu sut thu hi cao.
* n nh nh tng
Cc photphat c s dng trong ch bin phomat gip s n nh ca nh t ng
cht bo trong mng protein -nc. Photphat c ngh s dng v kh nng to phc vi
cc ion Ca2+ ca para K casein hin din trong protein sa. Kt qu l c cu trc lng, d
chy, khng c s phn ly bo. Cc photphat c s dng thng thng l: Na
Orthophotphat, polyphotphat nh Na pyrophotphat, Na hexametaphotphat. Cc
Orthophotphat kim s cho cc phomat mm d chy, cc Orthophotphat acid v
polyphotphat s lm tng nng chy, cu trc cng. Liu l ng thng dng di 3 %
trng lng sn phm cui cng.
* Gy n
Phophat c kh nng s dng nh mt cht gy n, s phn ng vi Na HCO3 to CO2
thng s dng l: anhydrous monocanxi photphat, monocanxi photphat monohydrat,
dicanxi photphat dihydrat, Aluminum Na photphat, Pyro photphat acid Natri. Hm l ng ty
thuc vo sn phm v yu cu chi tit.
- Monocanxi photphat monohydrat p hn ng nhanh vi soda sinh ra nhiu kh CO 2
trong qu trnh phi trn.
- Canxi photphat Dihydrat ph n ng chm v ch phn ng vi soda ti nhit cao
hn 140 0F.
- Aluminum Na photphat ph n ng chm v ch bt u khi gia nhit.
* Dung dch m
Photphat thng dng l H 3PO4, mono Na Photphat, di Na Photphat v Na
Pyrophotphat c s dng nh l cht m v l tc nhn acid ha. Polyphotphat c chi u
di phn t cng ln kh nng to m cng b.

Bng 6: Cc photphat thng s dng
PH Ch s
Tn thng dng Cng thc
(dd 1%) trung ha
Ortophotphat
1. Acid phosphoric H3PO4 1,6 -

- Ortophosphoric
- Mono phosphoric
2. MonoNa Dihydrogen mono phosphat NaH2PO4(khan) 4,6 70

- Mono Na phosphat NaH2PO4.H2O
- Mono Na Dihydrogen phosphat NaH2PO4.2H2O
3. Di Na Monohydrogen monno phosphat NaHPO4(khan) 9 -

- Di Na phosphat NaHPO4.H2O
- Di Na phosphat NaHPO4.7H2O
- Di Na monophosphat NaHPO4.12H2O
4. Mono Ca Photphat Ca(H2PO4)2 (khan) 4,6 8

- Ca Photphat Ca(H2PO4)2.H2O
- Canxi Acid Photphat.
5. Dicanxi Photphat CaHPO2.2H2O 7,5 33

6. Tri Ca Photphat Ca10(OH)2(PO4)6 7,3 -
7. MonoAmonium Photphat NH4H2PO4 4,6 62
8. Di Amonium Photphat (NH4)2HPO4 3 -
9. Mono Kali Photphat KH2PO4 4,6 -
10. Tri Kali Photphat. K3PO4 11,5 -
11. Na Alumium Photphat Na3Al2H15(PO4)8 3,4 -
Polyphotphat
1. Na pyro Photphat NaH14Al3(PO4)8.4H2O 4,2-4,8 100
2. Na tripoly Photphat. Na2H2P2O7 9,8 74
3. Na hexametaphotphat. Na2P3O10 6,9 -

Hp cht ni di
Nan+2+PnO3n+1
MetaPhotphat
1. Na trimeta photphat Na3P3O4

3. HA CHT LM V SINH
Ha cht lm v sinh s dng hin nay trong cng nghip thc phm nhiu dng
khc nhau: c th hin din trong sn phm nng thp hoc hin din trc tip trong
thc phm nh l ph gia khng c. Cc hnh thc s dng c th l:
- S dng cc cht lm v sinh thit b, cc dng c ch bin.
- S dng ha cht lm v sinh mt ngoi nguyn liu.
- Bo qun nguyn liu th.
3.1. Clorin v cc hp cht cha clorin
Clorin c s dung rt ph bin trong cc x nghip ch bin thc phm v sinh
phn xng, x l s b nguyn liu. Clorin v cc hp cht cha Clorin c s dng
nhiu trong cng nghip thc phm :
- Cho vo nc ra nguyn liu, nc lm mt hp sau khi thanh trng.
- L cht lm v sinh trn cc b mt tip xc vi thc phm.
- Trong x l cc nguyn liu: tht gia xc, gia cm, c... loi b cc vi sinh vt
ko di thi gian bo qun.
Bn cnh , clorin c mi kh chu gy nh hng n sc khe ngi lao ng, cn
phi s dng nng hp l cho tng cng on t hiu qu cao m khng nh hng
n mi v sn phm.
Bng 7: Cc hp cht c Clorin th ng dng v c tnh ca chng
Ha tan trong H 2O
Tn thng Cng thc ha hc
ti 700F
Kh Cl2 Cl2 0,7%
Acid hypochlorous HOCl Rt tt
Hypochlorit natri NaOCl Rt tt
Hypochlorit canxi Ca(Ocl) 2 Trung bnh
Chloramin-T H3C-C6H4SO2-N-NaCl 15%
Dichlorodimetyl hydantoin C5H6Cl2N2O2 1,2%
Trichlorocyanuric acid Cl3(NCO)3 1,2%
Dichloroyanuric acid Cl2H(NCO) 3 2,6%
Chlorin dioxide ClO2 200cm3/ml

Bng 8: Cc dng ca hp cht Clorin

Ha cht Hot ng
Dng thu nhn Ghi ch
(%) (%)
Lng trong chai 100 100 - Khng t, tinh khit, c vi phi, da, h a tan
km ti nhit cao, n mn.
- Khng t, sn xut bng in phn mui 0,4%
Mui - - c thm acid.
- Cc loi kim c thm n nh dung dch

Dung dch 2-15 1-7 nhit cao, c th kt ta vi nc cng
- Bt c vi mt, kh chy.
- t tin, tc dng chm, n nh ti nhit cao,
Bt 100 35 t n mn.
Bt 100 25 - Tc dng chm, n nh
- Tc dng chm, n nh
Bt 25 16 - Tc dng chm, n nh
Bt 100 70 - Sn xut bng cch in phn dung dch mui n,
Bt 100 70 s dng x l nc thi, b nh hng bi cc cht
Clorin lng v 37% - - hu c, ph hy phenol, t tin, t n m n, kh
dung dch NaOCl ClO2 c.
Trong Hypoclorit c dng rng ri. Cc hp cht cha Clorin u c HOCl hin
din trong nc. Thng thng Clorin hu c phn ng chm trn vi sinh vt hn clorin v
c nhng c u im l t nh hng n ngi v t n mn thit b. Hu ht cc clorin
trong nc u cho phn ng sau:
NaOCl + H 2O = HOCl + NaOH (1a)
Ca(OCl2) + H2O = Ca(OH) 2 + 2HOCl (1b)
Cl2 + H2O = HOCl + H + + Cl- (1c)
Cc gc clorin c th ng dng l: Cl2, HOCl, OCl - Ty thuc vo gi tr pH m ion
hin din s khc nhau, pH = 4 -5 (HOCl), pH < 4 (Cl 2), pH > 5 (OCl -)
Bng 9: Lin h gia HOCl trong dung dch theo pH
S lng clorin hin din nh
PH
HOCl (%)
4.5 100
5 98
7 94
7 75
8 23
9 4
10 0

Trong nhng nm gn y ClO 2 cng c s dng. V mt ha hc ClO 2 hon ton

khc bit vi cc hp cht cha clorin khc. Cc HOCl khng c gii phng khi phn hy
ClO2. Hp cht ClO 2 c s dng trong dch n c ung, cho cc nh my nc, x l
nc, c ch s tng t vi clorin v th oxy ha kh, h a tan v hot tnh chng vi sinh
vt. Nu so snh vi clorin th ClO2 c c tnh sau:
- C kh nng phn hy cc hp cht phenol v loi b mi v phenol trong nc.
- C kh nng loi b Cinaid, SO 2, Nercaptan t nc thi.
- Khng c kh nng thnh lp dng trihalomethan.
- Khng phn ng vi NH 3
3.1.1. Kh nng chng vi sinh vt
C ch hot ng chng vi sinh vt ca Clorin cng t ng t nh chng vi sinh vt
ca cc ha cht khc. Chng nh hng ln mng t bo, v hot enzyme trong vi sinh vt.
Cc yu t nh hng n hot ng chng vi sinh vt ca Clorin l :
- Gi tr pH: nh hng ca pH trn dy hot ng chng vi sinh vt ca Clorin c
th hin trong rt nhiu t i liu. Tuy nhin, vi E. Coli khng thy c du hiu thay i,
nhng vi cc vi sinh vt khc c nhiu thay i nh trng hp Steptococcus latis,
Pedicocus cerevisiae v Saccharomyces cerevisia.
- Nhit : c nh hng nhiu n hot tnh ca clorin. Ti n ng cao, nhit t
c ngha nhng ti nng thp cho nh h ng rt r rt c bit l i vi t bo sinh
trng.
- cng ca nc: t c du hiu lm thay i hot tnh chng vi sinh vt ca Clorin
Bng 10: V hot vi khun bng Hypochlorte
Nhit Thi gian
Vi sinh vt ppm pH V hot(%)
tc dng
Aerobacter aerogenes 0,01 7 20 5 pht 99,8
Staphylococcus aureur 0,07 7 20 5 pht 99,8
E.Coli 0,01 7 20 5 pht 99,9
Salmonella dysenteride 0,02 7 20 5 pht 99,9
Slmonella paratyphi B 0,02 7 20 5 pht 99,9
Salmonella derby 12,5 7,2 25 15 giy >99,99
E.Coli 12,5 7,7 25 15 giy >99,99
E.Colis 6 8,6 25 15 giy >99,99
Steptococcus lactics 6 8,4 25 15 giy >99,99
Lactobacillus plantarum 6 8,4 25 15 giy 0
Lactobacillus plantarum 6 5 25 15 giy >99,99

Bng 11: V hot cc vi khun sinh bo t bng hypochlorit
Nhit Thi gian tc

Vi sinh vt ppm pH V hot (%)
dng (pht)
Bacillus cereus 100 8 21 5 99

Bacillus subtilis 100 8 21 60 99
Bacillus macerans 7,5 6,5 25 8 99,99
Bacillus stearothermophilus 200 6,5 25 9 99,99
Bacillus coagulans 5 6,8 20 27 90
PA 3679 6,5 6,5 25 7 99,99
Clostridium botulinum A 4,5 6,5 25 10,5 99,99
Clostridium botulinum E 4,5 6,5 25 6 99,99
Clostridium perfringens 6719 5 8,3 10 60 khng
Clostridium histolyticum 5 8,3 10 10 90
Clostridium terium 5 8,3 10 20 99,99
Clostridium bifermentans 5 8,3 10 20 99,99
Clostridium sporogenes 5 8,3 10 35 99,99
3.1.2. t tnh ca cc clorin

Cc khm ph gn y ch yu da trn phn ng clorin vi cc cht hu c (cc
cht mn) hin din trong nc, kt qu l thnh lp dng trihalogenmetan. Cc t chc sc
khe u da vo phn ng trn hn ch s dng clorin. Trong n c ung khng c
qu 0.1mg/l
Cht ClO 2 c ngh thay th cho Clorin trong n c ung. Tuy nhin mt s
nghin cu cng thy rng ClO 2 l cht v c trong sn xut c th ln cc cht khc gy
c hn clorin, ngoi ra ClO 2 l cht gy phn ng mnh khng an to n khi vn chuyn. Tuy
vy, hu ht cc x nghip u c khuynh h ng s dng ClO 2 thay th cho Clorin. Cc
dng thng gp l: Natri ClO 2 hoc cc my in phn sn xut ClO 2 ti ch dng ngay
trong sn xut.
3.2. Idophor
Idophor l hn hp iod v cc cht hot ng b mt cho h a tan trong Iodin. Nm
1949 Shelanski tm thy polyvinyl pyrooldon v cc cht hot ng b mt c th s dng
ha tan I2 to phc cht, gi c hot tnh. Idophor c kh nng h a tan trong nc gn
30% trng lng ca iod v c th gii phng I 2 nng long.

Hin nay t Idophor c dng lm tn gi cho 2 loi I 2: phn ng I 2 vi

polyvinylpyrolidon v phn ng I 2 vi phn t cc cht hot ng b mt.
y l hp cht quan trng c khuyn khch s dng trong cc x nghip ch bin
thc phm. Cc dng I 2 hin din v chu nh hng ca pH n hot ng chng vi sinh vt
c th hin trong bng sau:
Bng 12: Quan h gia pH v hiu qu tiu dit vi sinh vt ca cc Idophor
pH Cc ion hin din Hot tnh chng VSV

Acid I2 +++
Trung tnh I2 +++
HIO ++
IO- +
Kim IO- +
IO3- -
I- -
I3- -
Ghi ch: +++: Rt tt

++: Trung bnh
+: C du hiu
-: Khng c du hiu.
Hot ng chng vi sinh vt ca I 2 ging nh clorin nhng c dy hot ng chng vi

sinh vt khong pH rng hn. Ch yu l chng: vi khun, nm mc, virus v cc vi sinh
vt to bo t. Trong mt s trng hp I 2 c tc dng mnh hn nhng nng thp hn.
Khi so snh mt s tc dng trn vi sinh vt ta thy I 2 c hn ch so vi cc vi sinh vt to
bo t.

Chng 5
PH GIA LM THAY I TNH CHT
CM QUAN CA THC PHM
1. CC CHT TO V
1.1. Cc acid amin
1.1.1. Dch acid amin
Dch acid amin c dng trong ch bin thc phm iu chnh v trong mt s
sn phm nh: trong ch bin tht, c, ch bin cc loi rau,...
Gi tr dinh dng hu nh khng c n trong cc tr ng hp ny (do liu
lng s dng qu nh). Vi mc ch chnh l iu chnh v sn phm ph hp vi th hiu
ngi tiu dng. Cc dch acid amin c s dng thng l cc loi nc chm nh: nc
mm, nc tng, dch thy phn cc protein ng, thc vt (n c chm ho gii hay
Magi).
Liu lng s dng ca dch acid amin th ng khng hn ch ty theo v sn phm.
1.1.2. Bt ngt (Glutamat Natri)
Cng thc ha hc ca bt ngt l : C5H8NO4Na.H20
Cng thc cu to: HOOC CH2 CH2 CH COONa. H 2O
NH2
Bt ngt l mui ca acid glutamic vi Natri, trng thi kt tinh c v ngt du trong
nc gn ging nh v ca tht, ng vai tr quan trng i vi i sng con ng i v c
s dng ph bin trn th gii. N l cht iu v trong ch bin thc phm, l m gia v cho
cc mn n nh: cho, m n lin, tht nhn to, cc loi hp tht c,nh m sn
phm tr nn hp dn hn v khi bt ngt c a vo c th lm tng kh nng lao ng
tr c v chn tay ca con ngi.
Ti M, bt ngt c xem nh mt thnh phn thc phm ph bin nh mui, bt
ni v tiu. C quan qun l thc phm v dc phm M (FDA) xp bt ngt vo danh
sch cc cht c xem l an ton. Vit Nam, my chc nm qua bt ngt l mt ph gia
lm tng v thc phm mt cch an to n. Vic s dng bt ngt khng c gii hn, tuy nhi n
ty theo khu v m s dng hm lng bt ngt thch hp cho tng loi sn phm.
Bt ngt l loi bt trng hay tinh th h nh kim ng nh, kch thc ty theo iu kin
khng ch khi kt tinh. Bt ng t thun khit 99 %, tinh th h nh khi 1-2 mm mu trong

sut, d ha tan trong nc v khng tan trong cn, thm, ngon, kch thch v gic. Bt ngt
c mt s hng s vt l nh sau:
+ Trng lng phn t: 187
+ Nhit nng chy: 195 0C
+ pH thch hp 6,8 7,2
+ ha tan: tan nhiu trong nc v ph thuc vo nhit
250C ha tan l 74,0 g/100 ml nc
600C ha tan l 112,0 g/100 ml n c
Di tc dng nhit cao (>350 0C) v pH bt ngt s b phn hy rt nhiu. S
bin i ca n cn ph thuc vo cc yu t khc nh: cc acid amin khc, cc s n phm
phn hy ca ng, sn phm phn hy ca cht bo, cc gc hydroxyl ,
1.2. Cc cht ngt khng ng
Cc cht ngt khng ng s dng trong thc phm do cc tnh nng c b it ca
chng: ngt gp nhiu ln so vi cc cht ngt thng th ng, bn nhit, bn acid, t c phn
ng ph lm bin i phm cht thc phm. c bit c gi th nh rt thp nu so snh vi
cc cht ngt ang s dng ph bin.
Cc cht ngt khng ng cho php dng thc phm cng ty thuc vo s hiu bit
ca con ngi, theo tng giai on (c lc cho s dng, c lc cm s dng). Cc cht ngt
khng ng thng gp v ngt ca chng c th thy trong bng sau:
Bng 1: ngt tng i ca mt s cht ngt khng ng. (L.OBEIEN NABORS, 1991)
Cht ngt ngt

- Accsulfame Kali 200
- Alitame 2000
- Aspartame 180
- Cyclamate 30
- 1,1 Diaminoalkan 300-1000
- L-Succrose 1
- L-Aspartyl-3-(bicycloalkyl)L-alanine-akylester 1900
- PS 99 1800
- PS 100 2200
- RTI-001 58
- Saccharin 300
- Sucralose 600

Cht ngt ny c v ngt m nhng khng mang nng l ng hoc mang nng lng
rt t. Nhng cht ny c ch cho ngi bnh tiu ng v thch v ngt nhng khng mun
hp thu nhiu nng lng. Cc cht ng c vai tr quan trng trong thc phm, cc vai tr
c bn c th hin nh sau:
- L cht to v ngt cho thc phm.
- Ci thin cu trc v nht.
- Bo qun thc phm chng li s pht trin ca vi sinh vt.
- Cung cp c cht cho qu trnh ln men thc phm.
- Tng kh nng gi nc.
- To mt im ng bng khc v to tinh th nhit khc.
- To cm gic ngon ming, kch thch ti u ha.
T nm 1950 cc cht to v ngt c nghin cu v nhng nh hng n sc
khe con ngi, nhng hp cht ngt c b sung vo thc phm tng gi tr ca thc
phm. Trong s cc cht th ng c cp l Saccharin, Aspartam, Acesulfame Kali v
Cyclamat.
1.2.1. Saccharin (1,2-Benzisothiazolin-3-on-1,1-dioxyd)
Saccharin l cht ngt s dng lu i nht, c pht hin vo nm 1879 bi
Fahlberg v Remsen, sau 5 nm saccharine c sn xut rng ri. Saccharine c tng
hp t toluen v c cng thc ha hc l C7H5NO3S, trng lng phn t 183,18 v c cng
thc cu to sau:
Saccharin l mt acid yu, c ha tan 1 gam trong 290 ml n c, im nng chy

229 3000C, sarccharin trn th trng thng dng mui ca Na, K hay Ca. trng thi
tinh khit c ngt gp 700 ln ngt saccharose nh ng dng thng phm thng
thng c ngt gp 300 500 ln saccharose. Saccharin th ng c hu v ng l do s
c mt ca tp cht Orthotoluensulfonamid.

ng vt, saccharin c hp th nhanh chng qua ng tiu ha ri c thi ra

ngoi gn nh ton b liu lng a vo c th. Cc nghin cu cho thy ngi saccharin
khng tham gia vo qu trnh trao i cht v khng sinh nng lng.
Saccharin c s dng ph bin trn 80 quc gia nhng n c s dng ti M lu
i nht, hp cht ny s dng ph bin trong cc sn phm thc phm c bit l nc gii
kht. Nm 1980 y ban thc phm Chu u a ra liu lng s dng ca saccharin l
2,5 mg/kg th trng.
Cho n ngy nay, mc d tt c nghin cu u chng t saccharin th ng phm
khng c tc dng gy t bin nhng M vn khuyn co nn s dng cht ngt ny mt
cch cn thn i vi tr em v ph n mang thai.
1.2.2. Acesulfame Kali
Acesulfame Kali l mu i Kali ca acid acetoacetic, c cng thc ha hc
C4H4NO4KS v trng lng phn t l 201,2. Cht ngt ny c tm thy vo nm 1967,
sau c sn xut rng ri trn nhiu quc gia. C cng thc cu to nh sau:
Acesulfame - K
Acesulfame Kali tn ti dng bt kt tinh trng. Rt n nh trong dung dch, bo
qun trong iu kin kh. S dng trong ch bin n c gii kht t nng lng c th bo
qun vi thng khng cn dng cc cht bo qun. Acesulfame Kali rt bn nhit cao v
vy c th s dng trong ch bin cc loi bnh n ng hoc sn phm thanh tr ng nhit
cao. Ha tan tt trong nc nhng t ha tan trong cn.
Ngt gp 200 ln so vi Sucrose, khng c hu v, hu v ng c th pht hin ti
nng cao. Mc d Acesulfame Kali c th s dng n l, tuy nhin c th s dng
hiu qu c th phi hp vi c c cht ngt khc nh: sorbitol (T l 1:150-200), sucrose (T
l 1:100-150), isomalt (T l 1:250-300), maltitol (T l 1:150).
Acesulfame Kali c bn v chp nhn hn 20 nc. Nhiu nghin cu cho thy an
ton vi ngi, liu lng cho php s dng l 0-9 mg/kg th trng ngi. y l cht ngt
khng c phn ng vi c th, khng cung cp nng l ng.
Hp cht ngt ny c th dng trong cc sn phm c pH thp, cc dng bt rau
qu, trong thnh phn ca cc loi nc ung cho ngt thch hp Ace sulfame Kali
c s dng nng 400 -700 mg/lt.

Acesulfame Kali c th kt hp vi pectin hay cc cht to gel khc sn xut cc

sn phm sinh nng lng thp nh Jams hay Marmalades. Ngoi ra, Acesulfame c n c tc
dng bo qun sn phm chng l i s pht trin ca vi sinh vt. Nng tt nht c n li
trong sn phm cui cng ca Acesulfame Kali l 500 -2500 mg/Kg.
1.2.3. Cyclamate (N-cyclohexyl-sulphamic acid)
Cyclamate c tm thy nm 1937 bi Michael Sveda mt sinh vi n tt nghip ti
trng i hc Illinois v s dng trong cng nghip thc phm nh mt ph gia to ngt
vo nm 1950. Cyclamate l m t sulfamic acid , thng s dng dng mui ca Natri hay
Canxi, l mt nhn t s dng quan trng trong mt s thc phm v cng nghip ung.
Cyclamate thng tn ti cc dng nh : cyclamic acid, sodium cyclamate v
Calcium cyclamate.
- Tnh cht ca Cyclamic acid
+ Cng thc ha hc: C6H13NO3S
+ Khi lng phn t: 179,23
- Tnh cht ca cyclamate
+ Cng thc ha hc: C6H12NNaO3S
- Tnh cht ca Calcium cyclamate
+ Cng thc ha hc: C12H24CaN2O6S2
Mt s dng cng thc cu to tn ti ca cyclamate:
Cyclamate kt tinh bt trng, c im nng chy 169 -1700C, ha tan tt trong nc,
c v ngt chua ca chanh. Cyclamate rt bn nhit, nh sng v pH. Mui Ca t ngt hn
mui Na. ngt trung bnh 30 ln so vi sucrose. Cyclamate c s dng rng ri ch
bin cc loi thc phm t nng lng trong thp nin 60. Khi s dng thng kt hp 10
phn cyclamate v 1 phn saccharin nhm che v ng ca saccharin. Cyclamate rt thch
hp cho cc sn phm: nc tri cy, bt gii kht, chewing gung, jam, jelly

c cng nhn l mt ph gia thc phm v o nm 1949 bi FDA, tuy nhin qua
mt s th nghim cyclamate li b cm s dng ti M nm 1969. Nh ng sau cyclamate
li c t chc FDA cho s dng tr li v o nhng nm 1980 cho n nay vi h m lng
ADI l 11 mg/Kg th trng. Hin nay, cyclamate c s dng trn 50 quc gia.
Nhiu nghin cu cho thy cyclamate l mt mi trng khng thun li cho s pht
trin ca vi khun v nm mc, do sn phm s dng ng cyclamate c kh nng bo
qun lu hn. Bn cnh , cyclamate cn c kh nng tng v ca qu, khng trch ly dch
bo cc loi cam - chanh trong qu trnh thanh trng hp rau qu rt thch hp cho sn
xut cc loi hp rau qu.
Acid cyclamic v mui ca n u tan trong n c nn khi qua hng ro ca ng
tiu ha th c bi tit ra ngoi. Kh nng hp th cyclamate ca c th ngi l rt thp
v nng lng sinh ra rt t.
1.2.4. Aspartame (L-aspartyl-L-phenylalanine methyl ester )
Aspartame l mt dipeptide methyl ester, th nh phn cu to gm 2 aminoac id l
phenilalanine v aspartic acid, c tm thy vo nm 1965 bi James Schlatter. Hin nay c
khong 6000 loi thc phm v ung c s dng aspartame, v d nh yoghurt, chewing
gum,v l mt trong nhng cht dn u trong hp cht ngt.
Cng thc phn t: C14H18N2O5
Cng thc cu to:
M hnh khng gian:

Aspartame l cht ngt khng ng c gi tr thng mi cao, c v ging v

sucrose. Aspartame c dng nh cht ngt t sinh nng lng cho cc thc phm d nh cho
ngi n king (100g sucrose c th thay bng 1g aspartame), vi chc nng l cht khng
dinh dng v khng nng lng. Aspartame c v ngt 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.
C th s dng aspartame dng n l hoc kt hp vi cc cht ng khc nh
acesulfame K, sodium saccharin, sodium cyclamate, glucose, sucrose cn bng v trong
sn phm.
c cu to t cc acid amin n n aspartame l mt cht to ngt an ton nht c
s dng trong nhiu sn phm, nm 1974 aspartame c FDA cho php s dng trong cc
loi thc phm sy kh. Hin nay, aspartame ang c s dng trong nhiu loi thc phm
v lm ph gia trong ung, hn 50 quc gia ang s dng hp cht n y trong cng ngh
ch bin thc phm.
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. H m lng Aspartame c FDA cho php s dng l ADI
bng 20 mg/Kg th trng.
S tng hp aspartame c th hin nh sau:

1.3. Cc cht to v chua

V chua c cm nhn nh l v ca ion H + v vy v chua c quan h mt thit vi
nng ca cc loi acid. Cc acid khc nhau c chua hon ton khc nhau, acid v c
c v chua mnh hn nhiu ln so vi cc acid hu c .
Bng 2: V chua tng i ca mt s acid
Dung dch 0,05 N

Acid
V Acid tng s (mg) pH
HCl +1.43 1.85 1.7

Taric 0 3.75 2.45
Malic -0.43 3.35 2.65
H3PO4 -1.14 1.65 2.25
Acetic -1.14 3.00 2.95
Lactic -1.14 4.50 2.6
Citric -1.28 3.50 2.6
Propionic -1.85 3.70 2.9
V chua ca cc acid hu c c vai tr quan trng ti qu trnh sn xut thc phm v

cht lng sn phm. Acid hu c c tc dng chng kt tinh ng cho cc sn phm c
c vi ng, cn thit cho qu tr nh to ng vi pectin v ng khi sn xut nhiu loi
mt. i vi ngi, acid hu c va l mt yu t gy v va tham gia nhiu qu tr nh tiu
ha hp th cc cht (cht bo, cht kh ong,) ca c th.
Cc acid hu c tan tt trong nc, acid citric c c ha tan cao nht tip n l acid
tartaric. Mi loi acid u c kh nng ht m khc nhau.
Bng 3: ha tan ca cc acid hu c trong 100 g nc 250C
Cc acid hu c ha tan (g/100gH 2O)
Acid citric khan 181

Acid tartaric 147
Acid malic 62
Acid adipic 0,5

Bng 4: Tnh ht m ca cc acid hu c
Cc acid hu c Tnh ht nc
Acid citric Ht nc thch hp
Acid tartaric Khng c tnh ht nc
Acid fumaric Khng c tnh ht nc
Acid malic Khng c tnh ht nc
Acid adipid Ht nc thp
Cc acid hu c c s dng trong cng ngh thc phm ch yu l : acid malic,

acid citric, acid lactic, acid acetid iu v cho sn phm. B n cch , cc acid ny cn c
tc dng bo qun sn phm.
* Acid malic
- Cng thc cu to:
- Tnh cht vt l: nng chy nhit 100 0C, tan tt trong nc v alcol nhng tan
km trong ete.
- Acid malic l loi acid ph bin nht trong cc loi rau qu v nguyn liu thc vt
ngoi h citrus, c v chua gt. C nhiu trong mn, m m to, c chua. Trong cng nghi p
acid malic c sn xut bng cch tng hp t acid fumalic, acid fumalic thu c bng
phng php ln men ng dng nm mc Fumaricus.
- Acid malic thng c ng dng trong sn xut mt, cc loi n c qu, bnh ko
v ru vang.
* Acid citric
- Cng thc cu to:

- Tnh cht vt l: acid citric khan nng chy 135 0C, tinh th ngm 1 phn t nc
nng chy 100 0C, nhit phng acid tan trong nc vi t l 133 gam trong 100 ml
nc.
- Acid citric c nhiu trong cc loi h citrus. Trong nguy n liu thc vt acid citric
v acid malic thng i km vi nhau, c v ngt du n n thng c dng iu v trong
cc sn phm rau qu v bnh ko. Trong cng nghip, trc kia acid citric c sn xut t
chanh, ngy nay c sn xut t r ng bng phng php ln men acid citric.
- Acid citric c ng dng nhiu trong cng nghip thc phm (N c gii kht,
bnh, ko, mt, sa,), trong cng n ghip ha cht, trong cng nghip nhum, cng nghip
luyn kim,..
* Acid lactic
- Cng thc ha hc:
- Tnh cht vt l: nng chy nhit 25 260C. Tan tt trong nc, alcol,
glycerin, ete nhng khng tan trong chloroform, ete d u ha,
- Acid lactic c nhiu trong rau qu mui chua v cc sn phm ln men chua nh sa
chuam bnh bao, bnh m, bn, n c gii kht ln men,do qu trnh chuyn ha ng
thnh acid lactic di tc dng ca vi khun. Acid n y tham gia vo qu trnh t o v, c tc
dng c ch vi sinh vt gy thi l m tng kh nng bo qun sn phm. i vi cc sn
phm ln men t tht nh tht thnh, nem chua,do tc dng ca cc enzyme c trong t b o
tht chuyn ha glycozen th nh acid lactic. Trong cng nghi p acid lactic c sn xut
bng con ng ln men lactic.
- Acid lactic c v chua du nn c dng trong cng nghip bnh ko, ng dng
trong ln men rau qu v bo qun rau qu.
* Acid acetic
- Cng thc cu to:

- Acid acetic c nhiu trong dm n, c t trong cc loi rau qu ti. Khi bo qun
rau qu khng tt rt d b ln men acid acetic lm cho rau qu b chua. Acid acetic c v
chua sc, nng trn 80% c th gy bng da. Trong cng nghip acid acetic c sn
xut bng con ng ln men acetic hay bng con ng tng hp ha hc.
- Trong cng nghip thc phm acid acetic c dng sn xut cc sn phm
ngm dm nng 0,6 -1,8 %, sn xut salad v mt s sn phm khc.
1.4. Cht to v ng
V ng l tnh cht rt c bit ca thc phm, c li n quan n cc hp cht v c
v hu c. V ng trong t nhin l cc nhm glycozit, th ng tp trung phn v cy v
trong nhn ht. Trong thc phm vi ng th ng c coi l v xu cn phi c loi b
trong qu trnh ch bin (V d: v ng ca cc loi nc p tri cy, v ng trong cc loi
mt,) nhng cng c v ng c xem l v ch yu trong sn phm (V d: v ng
trong sn phm tr v c ph,..). V ng thng d nhn bit hn cc v khc.
Tuy nhin, cc cht gy ng t nhin tn ti phn ln dng cc hp cht hu c v
cc hp cht ny nh hng rt ln n qu trnh ch bin thc phm. Mt s cht hu c
gy ng thng dng c th tm thy bao gm cc cht sau:
* Quinin: l cht to v ng cho mt s sn phm n c gii khc, cc alkaloid nh
caffein v theobromin cng c dng nhiu trong ch bin thc phm. Quinin c xem l
cht c v ng c bn nh gi cc v ng khc, ng ng cm ca quinin l 0,08 mg.
1.5. Cht to v mn.
* Amidalin (C 20H27NO11): cha trong ht hnh nhn (2,5 3 %), trong ht m v o

(2 3 %), ht mn (0,96 %). dng tinh th amidalin c cu to tinh th, v ng, h a tan
trong nc v ru. Khi thy phn amidalin s to ra acid HCN l mt cht rt c.

* Hesperidin (C 50H60O27): cha nhiu trong ci qu h citrus, c v ng t, c hot

tnh vitamin P, gi vai tr iu chnh tnh thm thu v tnh co gin ca cc mch mu. Khi
b thy phn hesperidinh s cho ramnose, glucose v hesperitin.
Hp cht Hesperidin
* Limonin: v ng ca n i khi x ut hin trong qu h citrus. Bn thn limonin

khng c v ng nhng khi kt hp vi acid citric s sinh ra v ng. Phn ng n y xy ra
khi cu trc t bo b ph hy khi lnh ng hay qu b thi.
* Naringin (C 21H25O11.4H2O): gy v ng khi qu cha chn. Khi qu chn, di tc

dng ca men croxidaza n s b phn hy th nh glucose, ramanose v aglucol naringinen
(C15H12O5) u khng c v ng. V ng th ng thy trong chanh non, trong b i l
naringin v neohesperidin.
Hp cht Naringin

* Solanin: v ng thng thy trong v khoai ty, c v c chn. Solanin cn c

gi l glicoalcaloit, khi thy phn cho ng v glucol solanindin. Solanin c nhi u trong
khoai ty khong 0,01 %, ch yu lp st v qu v hm lng solanin s tng ln khi
khoai ty ny mm. Solanin l mt cht c, hm lng trn 0,02 % c th gy ng c.
Cu to ca hp cht solanin
1.5. Cht to v mn
Tt nht to v mn cho sn phm thc phm l NaCl. Mt s cht c th to v
mn khc c s dng trong thc phm trong cc tr ng hp c bit nh yu cu gim Na
trong sn phm. Mui NaCl c th to mn ngt h i ho nhng c mui Na c tt hn trong
trng hp kt hp vi v ng.
Mui NaCl c vai tr quan trng i vi sc khe con ng i. Trung bnh c th cn
10 -15 gam mui NaCl/ngy, trong thc n t nhin c sn 3 5 gam phn cn li c
b sung vo thc n hng ngy.
Bn cnh vic b sung vo thc phm to v mn mui c n c tnh st khun, c
ch s pht trin ca vi sinh vt, gip sn phm c bo qun lu hn. Hin nay, nhiu sn
phm s dng mui bo qun nh : tht mui, nc mm, mm c,to ra c nhng
hng v c trng cho cc sn phm vi s hi ha ca v mn v cc vi khc.

Bng 5: Kh nng to v ca mt s loi mui
V Cc mui
LiCl
LiBr LiI NaNO3
Mn NaCl
NaBr NaI KNO3
KCl
Mn v ng KBr NH4I
ng CsCl CsBr KI MgSO4
Ngt Acetat Zn(a)
1.6. Cc cht to v khc

1.6.1. t (Capsicum frutescens L.)
t cay c xem l cy gia v nn c mc tiu th t, gn y t tr thnh mt mt
hng c gi tr kinh t v t khng ch l gia v ti m cn s dng trong cng nghip ch
bin thc phm.
Thnh phn ha hc ca t: gm cc th nh phn c bn nh nc (91 %), protein
(1,3 %), glucid (5,7 %), ch t x (1,4 %), vitamin C (250 mg/100 gam t), caroten (10 mg/
100 gam t), mt s cht khong (5,17 %),nng l ng cung cp khong 29 -30 calo/100
gam t. Thnh phn to v cay quan trng trong t l capsisina, capsaicine, capsanthiac
chim khong 12,5 %.
1.6.2. Ti (Allium sativum L.)

Ti l mt gia v c s dng ph bin trong cc ba n h ng ngy, c ngun gc t
min ty Chu c trng cch y 2000 nm. Trong 100 Kg ti c cha 60 200 g tinh
du, thnh phn ch yu ca tinh du l allixin (3-Hydroxy 5 methoxy- 6 methyl 2 pentyl
4H-pyran-4-on). Cht allixin c tc dng dit khun rt mnh v c tc dng chng oxy
ha v th cc sn phm c b sung bt ti th ng c thi gian bo qun lu h n.
Thnh phn quan trng c quan tm nhiu nht trong ti l glycozid alliin, vitamin
C, cc vitamin nhm B, phytosterol, inulin.

Bn cnh , ti cn l mt v thuc ph bin hin nay, c tc dng ko d i tui th,

chng lo ha, chng x va ng mch v c tc dng iu tr ho. Nhiu loi d c phm
c bo ch v s dng rng ri nc c tc dng nh: lm tan cc huyt khi, h quyt
p, gim cholesterol, iu chnh nhp tim, ngn nga ung th phi v cc khi u khc.
Di tc dng ca enzyme alliase, alliin s b chuyn ha th nh allixin, acid pyruvic
v ammoniac theo phn ng sau:
Enzyme alliase
CH2=CH-CH2-SO-CH2-CH-COOH CH 2=CH-CH2-S-CH2-CH=CH 2 + 2NH3
Alliin NH 2 O
Allixin
+ CH3COCOOH
Acid pyruvic
1.6.3. Hnh (Allium fistulosum L.)
Hnh c trng ph bin nc ta, l mt gia v khng th thiu trong cc mn n,
hnh cng c hp cht allixin ging trong th nh phn ca ti. Ngoi ra, hnh cn cha cc
hp cht caroten, cc vitamin B 1, B2 v vitamin C.
Ngoi hnh ta, hin nay nc ta trng nhiu hnh ty Allium cepa L. lm thc
phm v xut khu. Trong hnh ty c nhiu hp cht bay hi cha lu hunh c tc dng
st khun mnh.
Trong 100 g hnh c ch a: 18 33 mg vitamin C, 50 mg vitamin B 2, 4 mg
caroten; ngoi ra cn c vitamin E, acid citric, acid tartric, ng glucose, fructose v cc
flavonoid. Cc hp cht cha trong thnh phn ca hnh c tc dng kch thch tiu ha,
iu tr nhu ng rut km, tr x va ng mch v vim hng.

1.6.4. Gng (Zingiber officinale Rose)

Gng l cy tho sng lu nm cao khong 1 m, thn r mc ph nh ln thnh c, c
x khi gi. C gng c dng lm gia v trong cc sn phm mt, ko, n c gii kht v
lm thuc.
Trong c gng c 2 -3 % tinh du, 5 % nha du v cc cht cay zingeron, zingerol,
shoyaol v 3,7 % cht bo. Tinh du gng c cha camplen, -phellandren, zingeberen,
citral, borneol v geraniol. Hi n nay, nhiu nghin cu cho thy zingerol c tc dng chng
oxy ha c hot lc cao.
1.6.5. Tiu
Tiu c s dng lm gia v trong cc mn n, trong cng nghip ch bin to cho
mon n c hng v hp dn. Ngoi ra, tiu cn c tc dng kh mi tanh ca cc loi thc
phm gim protein nh: c, tht rng, cua,..
Trong y dc, vi s hin din ca piperin, tinh du nha, cc v cay, nng c tc
dng lm m bng c dng vi hnh trong cho gii cm.
2. CC CHT MU
Cht mu l mt trong nhng yu t quan trng l m tng gi tr cm quan ca thc
phm (Ko, nc gii kht, ..), t mu sc c th c lng c phm cht ca thc phm.
Mu sc l mt trong nhng ch tiu cm quan c s dng nh gi cht l ng sn
phm. V th, trong k thut ch bin thc phm cn phi c nhng bin php k thut hp
l nhm duy tr mu sc t nhin ca nguyn liu hay b sung cht m u cn thit c c
sn phm theo yu cu.

Cc cht mu c s dng trong thc phm t rt lu. Cc m u c tch ra t cc

gia v, cc loi thc vt c ng dng trong thc phm khong 1500 nm nay ti Trung
Quc. Nhng cht mu tng hp c Sir William Henry Perkins pht minh ra nm 1856 v
nm 1886 cc cht mu tng hp c s dng u tin ti M, nm 1896 c ng dng
trong sn xut phomai.
Nm 1900 Cc nng nghip Hoa K a ra nhng nguyn tc u tin v s dng
cc cht mu cho thc phm v qui nh u tin v s dng cht mu trong thc phm v
dc phm bt u M nm 1906. Hin nay, c h n 80 hp cht mu c php s dng
trong thc phm v dc phm.
Nhiu th nghim cho thy c mi quan h gia m u sc v thc phm, mi thc
phm c mt mu sc nht nh v mu sc phi hi ho vi tng loi sn phm. Bn cnh
, mu sc i khi cng nh hng n ngt ca sn phm, nhiu nghi n cu cho thy
ngt c th tng 2-12% do vic s dng ng mu sc.
2.1. Vai tr ca cht mu
Cht mu khng c ngha nhiu v mt dinh dng nhng cht mu c ngha rt
ln trong cc mt sau:
- Gip phc hi li cht mu t nhin ban u ca sn phm, khi cht m u t nhin
ny b mt i trong qu trnh ch bin hay trong qu trnh 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 c ng mu km.
- Lm ng nht mu sc ca thc phm.
- To thc phm c mu sc hp dn hn.
2.2. Phn loi cht mu
Mu sc c nhiu ngun gc khc nhau, vic phn loi m u sc c tc dng rt ln
trong cng nghip ch bin thc phm. Hp cht m u thng phn thnh cc nhm sau:
- Cc cht mu v c: c sn xut rt nhiu, tuy nhin trong thc phm ch cho
php s dng CuSO 4 gi mu cho hoa qu.
- Mu c du n t nhin: l cc cht c tng hp gn ging nh cc cht mu t
nhin: th d nh: -Caroten
- Mu tng hp: l cc cht mu khng tn ti trong t nhin, cht mu c sn xut
bng cc phng php tng hp ha hc.

- Mu t nhin: l cc cht mu hu c hay l t cc dn xut t nhin. V d nh:

curcumin, chlorophyll, antoxianhay l Caramen, Cu -chlorophylle
Hai nhm mu c s dng nhiu nht trong cng nghip thc phm l: cht mu
tng hp v cht mu t nhin.
Bng 6: Liu lng cc cht mu trong thc phm
Liu lng s dng
Loi thc phm
Khong (ppm) Trung bnh (ppm
Ko 10 400 100
Nc gii kht 5 200 75
Bt 5 600 140
Ng cc 200 500 350
Thc phm gia sc 100 400 200
Bnh 10 500 50
Cream 10 200 30
Sausage 40 250 125
Snack 25 500 200
M, nui 5 400 ----
2.2.1. Cc cht mu tng hp

Hin nay c nhiu cht mu hu c c tng hp, cc cht mu ny c nhiu tnh
cht khc nhau. Do , vic s dng cht m u tng hp cn phi nghin cu mt cch
nghim ngt. Cc cht mu tng hp phi m bo cc yu cu sau:
- Khng c c tnh.
- Khng gy ung th.
- Cc sn phm chuyn ha (nu c) ca cht m u khng phi l nhng cht c c
tnh.
- C tnh ng nht cao, trong c 60% l cht mu nguyn cht phn cn li l
nhng cht khng c.
- Cht mu tng hp khng c cha cc cht sau: Crom, seleni, urani (cc cht
c xem l nhng cht gy ung th); mt vi cht thuc nhm carbua hydro v a vng
(cc cht ny thng gy ung th); thy ngn, cadimi (nhng cht c).
Theo thng k ca y ban hn hp OMS -FAO c khong 160 180 loi phm mu
hu c tng hp ang c s dng trn th gii. Cc loi phm mu ny c chia thnh 3
nhm sau:
- Nhm A: gm cc cht mu khng mang tnh c v gy ng c tch ly nh:

amarant, vng mt tri, tartazin,
- Nhm B: gm 5 loi mu i hi phi nghin cu k trc khi c quyt nh s
dng: caroten, xanh, erythrosin, indigotin, xanh l c.
- Nhm C: gm tt c cc loi mu hu c tng hp khc cha c nghin cu k
hoc nghin cu cha r rng.
Bng 7: Liu lng s dng i vi mt s cht m u tng hp
STT Cht mu Liu lng s dng mg/Kg th trng
1 Curcumin 0,10
2 rp 0,15
3 Lactoflavin 0,50
4 Vng quinolein 0,75
5 Amarant 0,75
6 en bng 0,75
7 Azorubin 2,00
8 Vng da cam 2,50
9 Erythrosin 2,50
10 Xanh lam 2,50
11 Xanh acid bng 5,00
12 Indigotin 5,00
13 Cardenoit 5,00
Bng 8: Cc cht mu tng hp thng dng trong thc phm

Tn cht mu Mu th hin Cng thc cu to Sn phm s dng
To mu cho mt, ko,
kem, nc gii kht,
bnh, m si,
Tartrazin
Vng chanh
E102

Quinoline Vng xanh S dng trong nc gii

E104 kht, ko, kem, sn
phm sa
S dng trong nc gii

kht, kem, mt qu, mt
Sunset Yellow ko thc phm ng
Vng cam
E110 hp. Khi c mt ca ion
Ca2+ c th b kt ta.
S dng trong nc gii

kht, ko, c hi bin,
Ponceau 4R
sng mt, phomat, bao ko.
E124
To mu cho ung,
thc phm ng hp,
mt, kem, bt gii kht.
Amaranth

E123
Phi hp vi mu vng
Indigocarmine to mu cho cc
Xanh m
E132# ung, cc sn phm
mt, ko.
To mu cho sn phm
mt, ko, sn phm tht.
Red 2G
nh xanh
E128

2.2.2. Cc cht mu v c
Cc cht mu v c ch s dng hn ch trong thc phm. Gii hn s dng cc cht
mu ny thng rt thp v nu nng cao rt d gy ng c, vic s dng cc hp cht
mu v c cn phi tun th nghim ngt gii hn cho php.
Bng 9: Cc cht mu v c cho php s dng trong thc phm v tnh cht ca chng
Ho tan
nh
Cht mu Mu Cng thc Acid Kim long
Sng/nhit H 2O
long
Oxyt Titan Trng TiO2 Rt tt Km t Khng

Oxyt st Fe2O3 Rt tt Km - Khng
Oxyt st en en - Rt tt Km - Khng
Oxyt st vng Vng - Rt tt Km - Khng
Carbonat Ca Trng CaCO3 Rt tt t t Khng
Ultramarin Xanh - Rt tt Km khng Khng
2.2.3. Cc cht mu t nhin

Cht mu t nhin l cc loi mu c chit tch t ng vt, thc vt hay t cht
khong. Hp cht mu ny d b phn hy v mt i trong qu trnh ch bin thc phm, v
th cn phi c bin php k thut cn thit gi m u sc t nhin ca sn phm.
Phn ln cc cht mu thc phm u c ngun gc t t nhi n khng bn nh cc
cht mu tng hp v chng c mi, v gn ging vi ngun t nhi n ca chng. Mc khc,
tuy xut pht t nhng ngun t nhi n nh nhau nhng thnh ph n ca chng cng khc
nhau. S khc nhau ty thuc vo v tr a l, kh hu v iu kin canh tc.
Mu t nhin c php s dng trn ton th gii, tuy vy vic cho php s dng
tng quc gia cng c s khc nhau. Cc yu t nh h ng n vic la chn mu ph hp
cho sn phm thc phm cn ch :
- Mu sc yu cu ca sn phm
- Ph hp vi lut thc phm.
- Dng vt l s dng: mu nc hay mu bt.
- Thnh phn ca thc phm.
- iu kin ch bin: nhit , thi gian ch bin.
- Bao gi, cc iu kin bao gi: nh sng, nng O 2 ,..
- Yu cu bo qun v cc iu kin bo qun.

Bng 10: Cc cht mu t nhin
Cht mu Ngun
Anthocyanins V nho, elderberries
Betalains C ci , chard, c dn, bougain villea, amaranthus
Caramel To ra t ng
Carotenoids Nm rm, crustaceans, c

- Annato(Bixin) Cam, rau xanh
- Canthaxanthin
- B. apocarotenal
Chlorophyll Rau xanh
Riboflavin Sa
Cc loi khc Su coccus cacti

- Carmin Curcuma longa
- Turmeric Saffron
- Crocetin, crocin
Bng 11: Cc cht mu t nhin trong rau qu

Cht mu S hp cht Mu sc Ph hy
Chlorophylls <50 Xanh, liu Nhit, acid, kim, ion kim loi
Carotenoids >300 Vng, cam, nh sng, O 2, acid, nhit
Anthocyanins <150 , xanh dng pH, nhit, nh sng, ion kim loi
Flavonoids >600 Vng O2, nhit cao, acid mnh
Betalains <100 vng Nhit, kim, ion kim loi
Cc cht mu ph bin c s dng trong ch bin thc phm l cc nhm hp cht

sau: anthocyanins, betalains, carotenoids, chlorophylls, ngh .
a. Anthocyanins
Anthocyanins l cht mu ha tan trong nc, c dy mu rng t xanh n . C
nhiu trong thnh mu ca hoa v rau qu, c hn 300 anthocyanins t m thy trong t nhin
v trong tri cy c th c mt hay nhiu loi antoxyan khc nhau. Th d nh trong nho c
hn 15 loi antoxian. Ngun nguyn liu ch yu sn xut hp cht anthocyanins l cc
ph liu trong sn xut ru tri cy.

V mt ha hc, anthocyanins l mt glycosides ca cc anthocyanidins v 2-phenyl

benzopyrylium (flavylium). Anthocyanins c 6 nhm ph bin nht l Pelargonidin,
Cyanidin, Peonidin, Delphinidin, Petunidin, Malvidin chng khc nhau mc hydroxyl
v methoxyl ha vng B
Bng 12: Cc dng anthocyanins

Hydroxyl v methoxyl vng B
Hp cht Mu sc
R R
Pelargonidin Cam H H
Cyanidin cam OH H
Delphinidin Xanh dng OH OH
Peonidin Cam OCH3 H
Petunidin Xanh dng OCH3 OH
Malvidin Xanh dng OCH3 OCH3
Trong cu trc ha hc ca anthocyanins c ch a vng benzopyran d b ion ha nn

bn ca mu ph thuc nhiu vo pH ca mi trng. Mu anthocyanins c bn cao
pH = 3,5 v nht mu i khi pH = 4,5
Bng 13: S thay i mu anthocyanins theo pH
pH Mu th hin
1
4 Xanh
6 Mu tm
8 Xanh da tri
12 Xanh l
13 Vng

H2O
Hnh 1: S thay i mu sc ca antoxian theo pH
Khi kt hp vi cc cation c bit l cation ha tr 2 v 3 c th gy kt ta cc cht

mu. V th, cn trnh anthocyanins tip xc vi Cu 2+, Fe2+ hoc cha sn phm trong bao b
c trng vecni bo v mu sc t nhin ca sn phm.
Hp cht mu anthocyanins bn vi nhit v nh sng, s acyl ha phn t ng
cng cao cng gia tng s n nh ca anthocyanins, d i tc dng oxy b oxy ha chm
trong nc.
Kh SO2 lm nht mu ca anthocyanins trong bo qun tri cy, phn ng n y xy ra
thun nghch nn khi gia nhit mu ca sn phm tr li dng ban u. nng 500
2000 ppm thng c dng trong ch bin, nng cao 1 1,5 % gy bin tnh bt thun
nghch cho cht mu. Nng thp 30 ppm ngn c s h hng anthocyanins do phenol
axidase.
Khi x l enzym nc tri cy c th lm mt mu antoxian do s hin din ca
enzim glucoxidaz, s c mt ca acid amin c th l m mt mu anthocyanins.

Anthocyanins thng c dng nng 10 40 ppm trong cc sn phm nh:

nc gii kht, sp, sn phm sy kh, hp, thc phm lnh ng, cc sn p hm sa,
b. Betalains
Betalains l cht mu ha tan trong nc, c tm thy trong ca ci v ca dn. C
ci l ngun nguyn liu chnh sn xut betalains. Cu to ha hc l cc nitrogen
anthocyanins nn c th c xem l dn xut ca anthocyanins. Cc hp cht betalain
thng gp c th hin hnh 2.
Hnh 2: Cu trc ca Betalein
Trong qu trnh ch bin, betalains b bin i nhit l m 40% betalains b mt trong

qu trnh thanh trng c ci. Acid s thy phn betalain th nh acid betalamic v cyclod opa-
5-0-glycosid phn ng ty thuc vo nng betalains v pH. Phn ng trn ch thun
nghch mt phn.
Betalains km n nh trong qu trnh ch bin, gia nhit trong khng kh ti nhit
thng cng c th lm bin mu. Thi gian gim 1/2 ln ca be tacyanin ti 250C l 413,6
pht v ti 600C l 83,4 pht. Khi s dng acid ascorbic c kh nng gi m u ca betalain
ca sn phm nhit cao, thi gian gim 1/2 tng l n gp i khi s dng 0,1 % ascorbic.

Tr s pH bnh thng ca c dn gn bng 5 ,5. Khi pH thay i s lm mu betalains

thay i, pH n nh ca mu ny nm trong khong 4 5. pH<3,5 bc sng hp thu ti
a l 535 nm, 4<pH<7 b c sng hp thu 538 nm, pH>9 b c sng hp thu 544 nm. S hin
din ca ion kim loi cng l m gim bn mu betalain.
Bn cnh , s hin din ca oxy s l m h hng betalains, s oxy ha xy ra l m
mt mu bt c dn. S pht hunh quang d i s hin din ca oxy rt hiu qu trong ph
v mu ca betalains. Bc x v tia cc tm gy mt mu betalains sau 72 -120 gi chiu.
Vic chit sut betalain v sy kh b sung vo thc phm c s dng rng ri
trong ch bin thc phm. Cc sn phm th ng b sung hp cht mu betalain l: kem, sa
chua hng tri cy, sa ti,
c. Carotenoids
Carotenoids l mt hp cht t nhin quan trng, mu sc c th hin t vng n
. Hp cht ny c tm thy trong phn tht qu ca tri cy, rau, mt s lo i hoa, nm
mc v ng vt. C khong 300 hp cht carotenoid c tm thy trong t nhin, cc
thnh phn ch yu nht l: - caroten mt hp cht c hot tnh provitamin A mnh nht,
lycopene (c chua), cryptoxanthin (mu da cam c a v qut), capaxanthin (m u ca t),
lutein v zeaxanthin (c trong lng trng), astaxanthin v tunaxanthin (c trong tm, c).
Phn b caroten trong rau, qu phc thuc v o nhiu yu t: ging, chn, v ng,
thi tit, iu kin canh tc,
Hnh 3: Mt s dng cu trc ca carotenoids

Trong qu trnh chn c a rau qu caroten gia tng, t l gia caroten v xanthophyll
cng gia tng, - caroten v lycopen l mu rt ph bin trong rau qu.
Carotenoids khng tan trong n c, tan trong dung mi hu c , n nh trong mi
trng kim v d b bin i trong mi tr ng acid. Hp cht ny rt d b oxy ha do
trong phn t c ni i, s oxy ha tng mnh khi c s hin din ca sulfite v ion kim
loi. Cc cht H 2O2 v nhm halogen cng c th lm mt mu carotenoid.
Trong qu trnh ch bin caroten, oxygen trong khng kh v nhit l nguyn nhn
chuyn dng Trans-thnh dng Cis-. Cc enzym oxy ho nh lypoxydaza l cc nguyn
nhn lm mt mu caroten trong rau qu. Caroten c th n nh trong mi tr ng t O 2 v
chn nguyn liu tiu dit cc enzym oxy ha. Lnh ng t nh h ng n qu trnh bin
mu caroten.
Hp cht mu carotenoids c s dng rt ph bin trong cng nghip thc phm
nhm bo qun sn phm hay tng m u sc to gi tr cm quan cho sn phm. Nhiu sn
phm trn th trng c b sung nhm mu ny l b, margarine, d u, phomt, kem, sa
chau, sn phm tht, snacks,.
d. Chlorophylle
Chlorophylle l cht c mu xanh trong thc vt, n che m cc m u sc khc trong
thc vt. Phn tn trong nguyn sinh cht gi l lc lp hoc ht dip lc, chim khong 1 %
hm lng cht kh ca cy xanh. Cc chlorophylle t m thy trong thc vt c c dng: a, b
Chlorophylle v theo t l chlorophylle a : chlorophylle b = 3:1
- Chlorophylle a: c mu xanh m sng, cng thc ha hc C 55H72O5N4Mg
- Chlorophylle b: c mu xanh vng, cng th c ha hc C 55H70O6N4Mg

S bin mu ca chlorophylle trong qu trnh bo qun, ch bin ph thuc v o phn

ng thay th Mg 2+ thnh lp pheophytin v pyropheophytins. C ch phn ng thay i
chlorophylle trong bo qun v ch bin thc phm th hin s sau:
Hnh 4: S chuyn ha ca Chlorophyll
Vic bo v mu xanh trong qu trnh ch bin khng phi lc n o cng thnh cng.
Gi tr pH ng vai tr kh quan trng trong phn ng gi mu, gia tng pH gi mu tt hn
(c mu sc m hn) nhng sn phm c mu sc khng n nh. Cc mui anonium
thng dng trong phn ng lm chm s thnh lp pheophytin trong cc loi rau qu
lnh ng c qua chn.
Khi gia nhit trong mi trng acid chlorophyll b H 2 thay th ti v tr Mg chuyn
thnh pheophytin c mu xanh olive. Trong mi tr ng kim cht ny s b x phng ha
gi c mu xanh l cy, cc cht thng s dng bo v mu l Mg(OH) 2 , Ca(OH) 2.
i vi cc ion Zn 2+ v Cu2+ c th to phc vi Chlorophylle, c th thay th 2
nguyn t Hydrogen trong cc dn xut chlorophylle Mg 2+, nh pheophytin v pheophorbide
to mu xanh. Cc dng Cu-chlorophylle c php s dng nhng Zn gii hn liu lng
nh hn 75 ppm.
e. Hemoglobin
Myoglobin l sc t hin din trong c , c mu ti. Cu to ca n ging
hemoglobin, c 2 protein ny u c nhm hem c mu.
Khi gp oxy khng kh myoglobin bin thnh dng oxymyoglobin c mu sng.
Mu ca tht ty thuc vo nng oxy, nng oxy cao tht c m u p.

Hemoglobin gp tc nhn oxi ha nh peroxide, quinone s bin thnh

methemoglobin c mu nu. ng vt cn sng methemoglobin vn c sinh ra vi mt
lng nh nhng c chuyn thnh hemoglobin.
S bin i mu sc ca hemoglobin ty thuc vo nhiu yu t nh: nng oxy,

nhit , ion kim loi, v qu trnh bin i c th biu din bng s sau:
Hnh 4: S chuyn ha Hemoglobin

2.3. Cc cht mu hnh thnh trong qu trnh ch bin

Trong nguyn liu thc phm thng cha nhiu thnh phn khc nhau, chng c th
tng tc vi nhau trong qu trnh ch bin to ra nhng cht m u mi nh hng tt hay
xu n sn phm.
Cc phn ng to mu xy ra trong qu trnh ch bin thng din ra phc tp v a
dng. Qu trnh hnh thnh mu ch yu l do phn ng caramen, phn ng maillard v phn
ng oxy ha polyphenol.
- Phn ng caramen: Phn ng ny xy ra khi gia nhit cc phn t ng nhit
cao, phn ng hnh thnh mu caremel thng c dng b sung trong cc dng ko,
bnh, mt,Phn ng xy ra mnh nhit nng chy ca ng. Chng hn, vi
glucose 146 1500C, fructose 95 1000C, saccarose 160 1800C, lactose 223
2520C. Kh nng to phn ng ty thuc vo nng ng, pH mi trng, thi gian gia
nhit,
- Phn ng maillard: l phn ng quan trng trong cng nghip ch bin thc phm,
phn ng c hnh thnh gia acid amin v ng kh c trong thc phm h nh thnh mu
nu trong cc sn phm thc phm. Trong sn xut b nh m phn ng ny cn c pht
trin to mu c trng cho bnh, trong qu tr nh malt bia phn ng ny cng xy ra
hnh thnh nn mu sc c trng ca bia. Ngc li, trong sn xut ru cn phi kim hm
trit phn ng v khi phn ng xy ra s lm tn tht ng v tinh bt ng thi km
hot ng ca cc enzyme, phn ng n y cn nh hng n qu trnh ch bin v bo qun
tri cy.
- Phn ng oxy ha polyphenol: phn ng ny xy ra qu trnh oxy ha cc hp cht
polyphenol di tc dng ca enzyme hoc khng c enzyme. Phn ng to m u ny nh
hng rt ln trong qu trnh bo qun v ch bin ra qu. Tuy nhin, trong cng nghip sn
xut ch th phn ng ny c tc dng chnh trong vic to m u.
3. CC CHT MI
Mi l mt tnh cht cm quan quan trng ca thc phm v chng c tc dng sinh l
r rt, do trong ch bin thc phm cn phi c bin php k thut bo v cht m i t
nhin hay iu khin cc phn ng to ra m i c trng cho sn phm.
Mc ch ca vic s dng hp cht m i cho sn phm nhm to cho sn phm cui
cng c hon thin hn v hp dn hn. C 5 l do b sung hp cht mi vo thc
phm l:
- C s mt, hay bin mi trong qu trnh ch bin c bit l khi x l nhit
cao.
- S dng cht mi khi nguyn liu t tin l c ma v.

- V yu t kinh t khng th s dng nguy n liu mi.

- Dng mi t nhin khng cho php s dng trong thc phm.
- Kh nng to mi ca nguyn liu khng t yu cu.
Cc hnh thc lm gia tng mi thng c s dng trong cng nghip thc phm
l:
+ Mi t nhin: mi m t n cung cp cc thng tin y nhn bit c sn
phm (mi cam trong ko cam, mi tri cy trong ko Chewing gum).
+ Lm gia tng mi hay l b sung mi: l cc cht khi thm vo thc phm lm gia
tng mi hin c mt cch r rt.
+ Gi mi: c cc cht mi khi thm vo thc phm c th gim hm lng nguyn
liu to mi, nhng khng thay i v. Th d: mi ca cao cho php gim hm lng ca cao
trong sn phm xung 2-3%, nhng khng thay i v.
3.1. Cht mi t nhin
Cc cht mi trong t nhin l tinh du v nha thuc nhm izoprenoit, c xem l
dn xut ca izoren. nhit th ng hu ht tinh du th lng, c khi l ng ring nh
hn 1 (tr vi tinh du nh: qu, inh hng,) khng tan hoc t tan trong nc ch ha
tan trong dung mi hu c nh ru, ete, cht bo,
Tinh du thm cha trong cc nguyn liu thc vt lun bin i theo thi gian sinh
trng ca cy, kh hu v thi tit. Trong cc b phn ca cy h m lng tinh du cng
khc nhau, v th cn xc nh thi gian thu hoch c th thu c hm lng tinh du
nhiu nht v cht lng tt nht.
Hp cht thm trong t nhin thng c sn xut v b sung vo sn phm thc
phm bng nhiu phng php khc nhau. M t s cch ph bin tch cht th m t
nguyn liu nh: phng php c hc, phng php trch ly, phng php chng c t c
s dng rng ri trong sn xut cht thm.
Mt s tinh du ph bin d ng trong thc phm nh: tinh du bc h (c chng ct
t cy bc h), tinh du hi (c chng ct t hoa hoc qu hi), tinh du chanh ( c sn
xut t v chanh),
3.2. Cht thm tng hp
Cc cht thm tng hp ch yu l cc este c tng hp bng phng php ha
hc. Este c tng hp da trn c s phn ng sau:
Alcol + Acid hu c Este + Nc
y l phn ng thun nghch c tr ng, chiu thun gi l phn ng este ha cn
chiu nghch gi l phn ng x phng ha hay thy phn.

Hin nay, di s pht trin ca khoa hc cng ngh to ra nhiu hng liu tng
hp b sung vo cc sn phm thc phm. Mt s cht th m tng hp c s dng
trong cng nghip thc phm nh:
- Izoamyl axetat (Du chui): loi ny c bn trn th trng di dng dung dch 5
10% pha trong hn hp nc ru. Izoamyl axetat l cht lng khng mu c mi qu,
nhit si 138 1420C, tan trong ru v dung mi hu c. Thng c s dng trong
cc loi bnh gai, bnh xp, ch,
- Izoamyl salixylat: l cht lng khng mu, si nhit 276 2770C, khng tan
trong nc ch tan trong ru, ete, clorofooc. C mi hoa lan, v ngt thng dng trong
cng nghip sn xut tr.
- Etyl foocmiat: l cht lng khng mu, nhit si 53- 540C, tan t trong nc, tan
trong ru v ete. C mi thm d chu, S dng lm dung mi cho cc sn phm cellulose,
sn xut vitamin B 1 v trong cng nghip thc phm.
- Etyl axetat: l cht lng khng mu, c mi thm hoa qu, nhit si 77,5 0C, t
tan trong nc, tan trong ru v dung mi hu c. c s dng trong cng nghip thc
phm v sn xut x phng.

- Benzyl axetat: l cht lng khng mu, mi hoa nhi, nhit si 214,9 0C, khng
tan trong nc, tan trong ru. Dng trong cng nghip thc phm, hng phm v cng
ngh sn du.
- Phenyl etyl axetat: l cht lng khng mu, nhit si 232 0C, khng tan trong
nc, tan trong ru, c mi thm mt m. Este ny c dng phi ch ra cc hng
thm c mi o, da, cam, hng,dng cho x phng thm v nc gii kht.
- n-Butyl axetat: l cht lng khng mu si 1260C, c mi thm hoa qu nn c

s dng nhiu trong cng nghip thc phm, khng tan trong n c, tan trong dung mi hu
c.
- Butyl butyrat: l cht lng khng mu, mi hoa qu c trng, nhit si 162
0
166 C, rt t tan trong nc, tan tt trong dung mi hu c . c s dng lm dung mi cao
cp, cht thm trong cng nghip thc phm v hng phm.
- Izoamyl izovalerat: l cht lng khng mu, c mi to c trng, nhit si

0
203,7 C, t tan trong nc, tan trong cn v dung mi hu c. Thng c s dng trong
cng nghip nc gii kht, ru, bnh ko,
- Linalyl axetat: l cht lng c nhit s 220 0C c mi thm ca tinh du cam,

khng tan trong nc nhng tan trong dung mi h u c.

- Metyl antranilat: l cht rn khng mu, nhit nng chy 24 -250C, si nhit
259,8 0C, rt t tan trong nc, tan trong dung mi hu c , c mi hoa bi c trng.
- Vanilin: l cht kt tinh trng, nng chy 81,5 0C c nhit si 285 0C, c
hng thm d chu nh mi hoa sa, Vanilin tan trong nc cho mi trng acid yu.
Bng 14: Cht thm tng hp s dng trong thc phm

Tn Cng thc cu to M t mi
Mi thm ngt (2 4 ln
mnh hn vanilin)
Etylvanilin
Mi x hng
Mus ambrette
Mi tri cy, mi thm

Alylphenoxyaxetat da

Mi hoa nhi
Andehyt
- amylxinnamic
Mi ngt ca hoa, mi
thm hoa hu
Hydroxyxitronelal
Mi thm hc, mi tri

cy
Resorinoldimetylete
Mi thm ngt ca hoa

tri
Anisylaxeton
Mi thm c kh
6-Metylcumarin
Mi thong hoa cam

- Mi ging du ty
Naphtylmetylxeton
Mi phenol, mi thm anit
Propenylguaetol
(vanatrop)
Mi thm ngt ca qu
mng
Piperonylizobytyrat

Ph lc
K HIU PH GIA TRN TH TRNG
1. Cc hp cht mu
E100 Curcumin
E101 (i) Riboflavin
E101 (ii)Riboflavin-5'-phosphate
E102 Tartrazine
E104 Quinoline yellow
E110 Sunset Yellow FCF; Orange Yellow S
E120 Cochineal; Carminic acid; Carmines
E122 Azorubine; Carmoisine
E123 Amaranth
E124 Ponceau 4R; Cochineal Red A
E127 Erythrosine
E128 Red 2G
E129 Allura Red AC
E131 Patent Blue V
E132 lndigotine; Indigo Carmine
E133 Brilliant Blue FCF
E140 Chlorophylls and chlorophyllins
E141 Copper complexes of chlorophyll and chlorophyllins
E142 Green S
E150a Plain caramel
E150b Caustic sulphite caramel
E150c Ammonia caramel
E150d Sulphite ammonia caramel
E151 Brilliant Black BN; Black PN
E153 Vegetable carbon

E154 Brown FK
E155 Brown HT
E160a Carotenes
E160b Annatto; Bixin; Norbixin
E160c Paprika extract; Capsanthian; Capsorubin
E160d Lycopene
E160e Beta-apo-8'-carotenal (C30)
E160f Ethyl ester of beta-apo-8'-carotenoic acid (C30)
E161b Lutein
E161g Canthaxanthin
E162 Beetroot Red; Betanin
E163 Anthocyanins
E170 Calcium carbonate
E171 Titanium dioxide
E172 Iron oxides and hydroxides
E173 Aluminium
E174 Silver
E175 Gold
E180 Litholrubine BK
2. Cc cht bo qun
E200 Sorbic acid
E202 Potassium sorbate
E203 Calcium sorbate
E210 Benzoic acid
E211 Sodium benzoate
E212 Potassium benzoate
E213 Calcium benzoate
E214 Ethyl p-hydroxybenzoate

E215 Sodium ethyl p-hydroxybenzoate
E216 Propyl p-hydroxybenzoate
E217 Sodium propyl p-hydroxybenzoate
E218 Methyl p-hydroxybenzoate
E219 Sodium methyl p-hydroxybenzoate
E220 Sulphur dioxide
E221 Sodium sulphite
E222 Sodium hydrogen sulphite
E223 Sodium metabisulphite
E224 Potassium metabisulphite
E226 Calcium sulphite
E227 Calcium hydrogen sulphite
E228 Potassium hydrogen sulphite
E230 Biphenyl; diphenyl
E231 Orthophenyl phenol
E232 Sodium orthophenyl phenol
E234 Nisin
E235 Natamycin
E239 Hexamethylene tetramine
E242 Dimethyl dicarbonate
E249 Potassium nitrite
E250 Sodium nitrite
E251 Sodium nitrate
E252 Potassium nitrate
E280 Propionic acid
E281 Sodium propionate
E282 Calcium propionate
E283 Potassium propionate
E284 Boric acid

E285 Sodium tetraborate; borax
E1105 Lysozyme
3. Cht chng oxy ha
E300 Ascorbic acid
E301 Sodium ascorbate
E302 Calcium ascorbate
E304 Fatty acid esters of ascorbic acid
E306 Tocopherols
E307 Alpha-tocopherol
E308 Gamma-tocopherol
E309 Delta-tocopherol
E310 Propyl gallate
E311 Octyl gallate
E312 Dodecyl gallate
E315 Erythorbic acid
E316 Sodium erythorbate
E320 Butylated hydroxyanisole (BHA)
E321 Butylated hydroxytoluene (BHT)
4. Cht ngt
E420 (i) Sorbitol
E420 (ii) Sorbitol syrup
E421 Mannitol
E953 lsomalt
E965 (i) Maltitol
E965 (ii) Maltitol syrup
E966 Lactitol
E967 Xylitol

E950 Acesulfame K
E951 Aspartame
E952 Cyclamic acid and its Na and Ca salts
E954 Saccharin and its Na, K and Ca salts
E955 Sucralose
E957 Thaumatin
E959 Neohesperidine DC
E962 Salt of aspartame-acesulfame
5. Cc cht lm thay i cu trc sn phm
E322 Lecithins
E400 Alginic acid
E401 Sodium alginate
E402 Potassium alginate
E403 Ammonium alginate
E404 Calcium alginate
E405 Propane-1,2-diol alginate
E406 Agar
E407 Carrageenan
E407a Processed eucheuma seaweed
E410 Locust bean gum; carob gum
E412 Guar gum
E413 Tragacanth
E414 Acacia gum; gum arabic
E415 Xanthan gum
E416 Karaya gum
E417 Tara gum
E418 Gellan gum
E425 Konjac

E432 Polyoxyethylene sorbitan monolaurate; Polysorbate 20
E433 Polyoxyethylene sorbitan mono-oleate; Polysorbate 80
E434 Polyoxyethylene sorbitan monopalmitate; Polysorbate 40
E435 Polyoxyethylene sorbitan monostearate; Polysorbate 60
E436 Polyoxyethylene sorbitan tristearate; Polysorbate 65
E440 Pectins
E442 Ammonium phosphatides
E444 Sucrose acetate isobutyrate
E445 Glycerol esters of wood rosins
E460 Cellulose
E461 Methyl cellulose
E463 Hydroxypropyl cellulose
E464 Hydroxypropyl methyl cellulose
E465 Ethyl methyl cellulose
E466 Carboxy methyl cellulose OR Sodium carboxy methyl cellulos e
E468 Crosslinked sodium carboxy methyl cellulose
E469 Enzymatically hydrolysed carboxy methyl cellulose
E470a Sodium, potassium and calcium salts of fatty acid
E470b Magnesium salts of fatty acids
E471 Mono- and diglycerides of fatty acids
E472a Acetic acid esters of mono- and diglycerides of fatty acids
E472b Lactic acid esters of mono- and diglycerides of fatty acids
E472c Citric acid esters of mono- and diglycerides of fatty acids
E472d Tartaric acid esters of mono- and diglycerides of fatty acids
E472e Mono- and diacetyltartaric acid esters of mono - and diglycerides of fatty acids
E472f Mixed acetic and tartaric acid esters of mono - and diglycerides of fatty acids
E473 Sucrose esters of fatty acids
E474 Sucroglycerides
E475 Polyglycerol esters of fatty acids

E476 Polyglycerol polyricinoleate
E477 Propane-1,2-diol esters of fatty acids
E479b Thermally oxidised soya bean oil interacted with mono and diglycerides of fatty acids
E481 Sodium stearoyl-2-lactylate
E482 Calcium stearoyl-2-lactylate
E483 Stearyl tartrate
E491 Sorbitan monostearate
E492 Sorbitan tristearate
E493 Sorbitan monolaurate
E494 Sorbitan monooleate
E495 Sorbitan monopalmitate
E1103 Invertase
6. Cc cht ph gia khc
Acid, acidity regulators, anti -caking agents, anti--foaming agents, bulking agents, carriers and carrier solvents, mulsifying salts,
firming agents, flavour enhancers, flour treatment agents, foaming agents, glazing agents, humectants, modified st arches, packaging
gases, propellants, raising agents and sequestrants.
E170 Calcium carbonates
E260 Acetic acid
E261 Potassium acetate
E262 Sodium acetate
E263 Calcium acetate
E270 Lactic acid
E290 Carbon dioxide
E296 Malic acid
E297 Fumaric acid
E325 Sodium lactate
E326 Potassium lactate
E327 Calcium lactate
E330 Citric acid

E331 Sodium citrates
E332 Potassium citrates
E333 Calcium citrates
E334 Tartaric acid (L-(+))
E335 Sodium tartrates
E336 Potassium tartrates
E337 Sodium potassium tartrate
E338 Phosphoric acid
E339 Sodium phosphates
E340 Potassium phosphates
E341 Calcium phosphates
E343 Magnesium phosphates
E350 Sodium malates
E351 Potassium malate
E352 Calcium malates
E353 Metatartaric acid
E354 Calcium tartrate
E355 Adipic acid
E356 Sodium adipate
E357 Potassium adipate
E363 Succinic acid
E380 Triammonium citrate
E385 Calcium disodium ethylene diamine tetra -acetate; calcium disodium EDTA
E422 Glycerol
E431 Polyoxyethylene (40) stearate
E450 Diphosphates
E451 Triphosphates
E452 Polyphosphates
E459 Beta-cyclodextrin

E500 Sodium carbonates
E501 Potassium carbonates
E503 Ammonium carbonates
E504 Magnesium carbonates
E507 Hydrochloric acid
E508 Potassium chloride
E509 Calcium chloride
E511 Magnesium chloride
E512 Stannous chloride
E513 Sulphuric acid
E514 Sodium sulphates
E515 Potassium sulphates
E516 Calcium sulphate
E517 Ammonium sulphate
E520 Aluminium sulphate
E521 Aluminium sodium sulphate
E522 Aluminium potassium sulphate
E523 Aluminium ammonium sulphate
E524 Sodium hydroxide
E525 Potassium hydroxide
E526 Calcium hydroxide
E527 Ammonium hydroxide
E528 Magnesium hydroxide
E529 Calcium oxide
E530 Magnesium oxide
E535 Sodium ferrocyanide
E536 Potassium ferrocyanide
E538 Calcium ferrocyanide
E541 Sodium aluminium phosphate

E551 Silicon dioxide
E 552 Calcium silicate
E553a (i) Magnesium silicate
(ii) Magnesium trisilicate
E553b Talc
E554 Sodium aluminium silicate
E555 Potassium aluminium silicate
E556 Aluminium calcium silicate
E558 Bentonite
E559 Aluminium silicate; Kaolin
E570 Fatty acids
E574 Gluconic acid
E575 Glucono delta-lactone
E576 Sodium gluconate
E577 Potassium gluconate
E578 Calcium gluconate
E579 Ferrous gluconate
E585 Ferrous lactate
E620 Glutamic acid
E621 Monosodium glutamate
E622 Monopotassium glutamate
E623 Calcium diglutamate
E624 Monoammonium glutamate
E625 Magnesium diglutamate
E626 Guanylic acid
E627 Disodium guanylate
E628 Dipotassium guanylate
E629 Calcium guanylate
E630 lnosinic acid

E631 Disodium inosinate
E632 Dipotassium inosinate
E633 Calcium inosinate
E634 Calcium 5'-ribonucleotides
E635 Disodium 5'-ribonucieotides
E640 Glycine and its sodium salt
E650 Zinc acetate
E900 Dimethylpolysiloxane
E901 Beeswax, white and yellow
E902 Candelilla wax
E903 Carnauba wax
E904 Shellac
E905 Microcrystalline wax
E912 Montan acid esters
E914 Oxidised Polyethylene wax
E920 L-Cysteine
E927b Carbamide
E938 Argon
E939 Helium
E941 Nitrogen
E942 Nitrous oxide
E943a Butane
E943b Iso-butane
E944 Propane
E948 Oxygen
E949 Hydrogen
E999 Quillaia extract
E1200 Polydextrose
E1201 Polyvinylpyrrolidone

E1202 Polyvinylpolypyrrolidone
E1404 Oxidised starch
E1410 Monostarch phosphate
E1412 Distarch phosphate
E1413 Phosphated distarch phosphate
E1414 Acetylated distarch phosphate
E1420 Acetylated starch
E1422 Acetylated distarch adipate
E1440 Hydroxyl propyl starch
E1442 Hydroxy propyl distarch phosphate
E1450 Starch sodium octenyl succinate
E1451 Acetylated oxidised starch
Polyethylene glycol 6000
E1505 Triethyl citrate
E1518 Glyceryl triacetate; triacetin
E1520 Propan-1,2-diol; propylene glycol

TI LIU THAM KHO

---------------------------------
1. V TN THNH, Bi ging ph gia trong sn xut thc phm, i hc Cn Th nm 2000
2. L BCH TUYT V NHM TC GI, Cc qu trnh v cng ngh c bn trong sn xut thc phm ,
Khoa ha hc thc phm v cng ngh sinh hc trng i hc bch khoa H Ni nm 1996
3. L NGC T, c t hc v an ton thc phm, NXB Khoa hc v K thut nm 2006
4. L NGC T, Ha sinh cng nghip, NXB Khoa hc v K thut nm 2002
5. TRN NH TOI V NHM TC GI, Carrageenan t rong bin sn xut v ng dng, NXB Khoa
hc v k thut H Ni nm 2006
6. L NGC T V NHM TC GI, Ha hc thc phm, NXB Khoa hc v K thut H Ni nm 2003
7. L VN VIT MN, Cng ngh sn xut cc sn phm t sa , NXB i hc quc gia Thnh Ph H
Ch Minh nm 2004
8. TRN MINH TM, Cc qu trnh cng ngh trong ch bin nng sn thc phm, NXB Nng nghip nm
1998
9. NGUYN C LNG PHM MINH TM, V sinh v an ton thc phm, NXB i hc quc gia
Thnh Ph H Ch Minh nm 2002
10. VN NH , Sn xut cht thm thin nhin v tng hp, NXB Khoa hc v k thut H Ni nm
2002
11. JIM SMITH, Food additive Users handbook , Chapman Hall 1993
12. E. FURIA THOMAS, Handbook of food additives, Voll II.CRC 1980
13. VLADIMIR KYZLIK, Principles of food preservation , Elsevier. 1990
14. www.inchem.org
15. www.3dchem.com
16. www.2k-software.de/ingo/farbe/nbetanin.html
17. http://www.fao.org


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Bi ging: Ph gia trong ch bin thc phm Bin son: Nguyn Ch Linh

TRNG CAO NG CNG NG KIN GIANG

Bin son: Nguyn Ch Linh

Rch gi, nm 2007

Trng Cao ng cng ng Ki n Giang Trang 1

Trng Cao ng cng ng Ki n Giang Trang 2

2.2. Chng oxy ha cht bo 13

Trng Cao ng cng ng Ki n Giang Trang 3

4.1. Khi nim 59

Trng Cao ng cng ng Ki n Giang Trang 4

Trng Cao ng cng ng Ki n Giang Trang 5

Theo FAO: Ph gia l cht khng dinh dng c thm vo cc sn phm vi cc

Trng Cao ng cng ng Ki n Giang Trang 6

2. S PHT TRIN CA PH GIA D NG TRONG BO QUN

Ngy nay, s tin b ca khoa hc k thut lm phong ph thm, a dng thm

- Lm tng tnh cm quan thc phm.

Trng Cao ng cng ng Ki n Giang Trang 9

+ LD50 = 50 -499 mg/Kg Th trng

Acid benzoic 3000

Mui Nitrat 6000

Acid Nitrit 100-200

Acid Sorbic 10000

Acid Propionic 4000

Ch s ADI (Acceptable Daily Intake): Lng n vo hng ngy c th chp nhn

Trng Cao ng cng ng Ki n Giang Trang 10

7. VAI TR, CHC NNG CA PH GIA

Trng Cao ng cng ng Ki n Giang Trang 11

- Cht mu t nhin: l cc cht c chit xut t cc nguyn liu hu c thc vt

Trng Cao ng cng ng Ki n Giang Trang 12

7.1.8. Cc cht iu khin pH ca sn phm

Trng Cao ng cng ng Ki n Giang Trang 13

sn xut nc tri cy cn phi s dng cc cht l m trong sn phm, khi sn xut n c

tm kim mt ph gia a vo sn xut cn thc hin cc b c sau:

Trng Cao ng cng ng Ki n Giang Trang 14

Trng Cao ng cng ng Ki n Giang Trang 15

1.2. Dy hot ng ca cc cht chng vi sinh vt

Trng Cao ng cng ng Ki n Giang Trang 16

Trong qu trnh s dng ph gia chng vi sinh vt cn nghi n cu cc c im

Trng Cao ng cng ng Ki n Giang Trang 17

Trng Cao ng cng ng Ki n Giang Trang 18

Hu ht cc acid bo tm thy trong thnh phn thc phm c di mch carbon 12

Trng Cao ng cng ng Ki n Giang Trang 19

- Lan truyn- to cc sn phm trung gian.

- Kt thc phn ng.

Vitamin Cht mu Protein

Aldehyt, alcool, acide, epoxyde, xeton, polyme, oxy ha sterol

Lm gim mi, mu, cu trc, gi tr dinh dng, sinh c t

Hnh 1: nh hng ca cc sn phm t s oxy ha cht bo n thc phm

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* Thnh phn acid bo

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- Loi b oxy (oxy ha ascorbic)

b. BHT (Butylate hydroxytoluene)

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d. TBHQ (Tert-butyl hydroquinon)

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2.2.5. Phng php s dng cht chng oxy ha cht bo

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C ch Yu cu i hi nhm A_A PH ti thch

Phn ng Mailard - + Kim

Phn ng Caramen ha - - Kim, acide

S oxy ha Ascorbic + - Acide nh

Phn ng do enzim + - Acide nh