{"id":9381,"date":"2024-08-23T13:07:18","date_gmt":"2024-08-23T13:07:18","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9381"},"modified":"2024-08-23T13:07:18","modified_gmt":"2024-08-23T13:07:18","slug":"red-pepper-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/pirospaprika-2\/","title":{"rendered":"Mi a paprika mint \u00e9lelmiszer-adal\u00e9kanyag?"},"content":{"rendered":"<p>A GB1886.34 \u00c9lelmiszer-adal\u00e9kanyagok kapszaicin szerint a kapszaicin olyan \u00e9lelmiszer-adal\u00e9kanyag, amelyet a chilipaprika h\u00e9j\u00e1b\u00f3l \u00e9s term\u00e9keib\u0151l \u00e1ll\u00edtanak el\u0151 a kapszaicin extrakci\u00f3s, sz\u0171r\u00e9si, koncentr\u00e1l\u00e1si \u00e9s kisz\u00e1r\u00edt\u00e1si folyamat\u00e1val.<\/p>\n<p><strong>\u00c9rz\u00e9kszervi k\u00f6vetelm\u00e9nyek:<\/strong> m\u00e9lyv\u00f6r\u00f6s olajos folyad\u00e9k<\/p>\n<p><strong>Fizikai-k\u00e9miai tulajdons\u00e1gok:<\/strong> A Capsantin (molekul\u00e1ris k\u00e9plet: C40H56O3, molekulat\u00f6meg: 584,85), Capsicum annuum (molekul\u00e1ris k\u00e9plet: C40H56O4, molekulat\u00f6meg: 600,85) a paprika v\u00f6r\u00f6s pigmentj\u00e9nek f\u0151 sz\u00ednez\u0151 komponense, amely a teljes pigmenttartalom mintegy 50%-60% r\u00e9sz\u00e9t teszi ki.<\/p>\n<p>A paprikapigment ipari term\u00e9kform\u00e1ja m\u00e9lyv\u00f6r\u00f6s olajos folyad\u00e9k, amely a legt\u00f6bb zs\u00edrban \u00e9s \u00e1sv\u00e1nyi olajban k\u00f6nnyen old\u00f3dik. Capsicum piros pigment belt\u00e9ri f\u00e9ny stabilit\u00e1sa jobb, n\u00e9h\u00e1ny tanulm\u00e1ny azt mutatja, hogy: belt\u00e9rben elhelyezett 4 h\u00e9tig, nincs fakul\u00e1s jelens\u00e9g, de ha k\u00f6zvetlen\u00fcl ki van t\u00e9ve er\u0151s k\u00fclt\u00e9ri f\u00e9ny, akkor k\u00f6nnyebben elhalv\u00e1nyul; a h\u0151m\u00e9rs\u00e9klet a capsicum piros pigment is van egy bizonyos hat\u00e1sa, min\u00e9l magasabb a h\u0151m\u00e9rs\u00e9klet, ann\u00e1l nagyobb a vesztes\u00e9g a pigment; a savval szembeni ellen\u00e1ll\u00e1s, l\u00fag ellen\u00e1ll\u00e1s jobb, a PH \u00e9rt\u00e9k 3-12 k\u00f6z\u00f6tt, a sz\u00edn \u00e9s a csillog\u00e1s a stabil; ellen\u00e1ll a cs\u00f6kkent\u00e9s, nem ellen\u00e1ll az oxid\u00e1ci\u00f3nak.<\/p>\n<p><strong>Biztons\u00e1g:<\/strong> A Capsicum v\u00f6r\u00f6s pigmentet az Egyes\u00fclt Nemzetek \u00c9lelmez\u00e9si \u00e9s Mez\u0151gazdas\u00e1gi Szervezete (FAO), az Egyes\u00fclt Kir\u00e1lys\u00e1g, Jap\u00e1n \u00e9s az Eg\u00e9szs\u00e9g\u00fcgyi Vil\u00e1gszervezet (WHO) term\u00e9szetes \u00e9lelmiszer-sz\u00ednez\u00e9kk\u00e9nt \u00e9rt\u00e9kelte, felhaszn\u00e1l\u00e1si korl\u00e1toz\u00e1s n\u00e9lk\u00fcl.<\/p>\n<p>K\u00edna \u00e9lelmiszer-adal\u00e9kanyagok haszn\u00e1lata mindig is szigor\u00fabb volt, a GB 2760-2014 \"Az \u00e9lelmiszer-adal\u00e9kanyagok haszn\u00e1lat\u00e1ra vonatkoz\u00f3 \u00e9lelmiszer-biztons\u00e1gi szabv\u00e1ny nemzeti szabv\u00e1nya\", a chili v\u00f6r\u00f6s a fagyasztott rizs \u00e9s t\u00e9szta term\u00e9kekben, s\u00fctem\u00e9nyek, p\u00e9k\u00e1ruk t\u00f6ltel\u00e9kek \u00e9s fel\u00fcletek iszapos, f\u0171szerezett h\u00fask\u00e9sz\u00edtm\u00e9nyek (nyers h\u00fas f\u0171szerez\u00e9ssel), ezek az \u00e9lelmiszer-kateg\u00f3ri\u00e1k a hat\u00e1r\u00e9rt\u00e9k-k\u00f6vetelm\u00e9nyek maxim\u00e1lis felhaszn\u00e1l\u00e1sa.<\/p>\n<p><strong>A Chili Red alkalmaz\u00e1sa<\/strong><\/p>\n<p>A GB 2760 \u00e9lelmiszer-biztons\u00e1gi \u00e9s \u00e9lelmiszer-adal\u00e9kanyagokra vonatkoz\u00f3 nemzeti szabv\u00e1ny rendelkez\u00e9sei szerint a paprika felhaszn\u00e1l\u00e1si k\u00f6re \u00e9s maxim\u00e1lis felhaszn\u00e1l\u00e1si mennyis\u00e9ge az \u00e9lelmiszerekben a k\u00f6vetkez\u0151.<\/p>\n<p>Amikor a paprika v\u00f6r\u00f6s pigmentet gy\u00fcm\u00f6lcs- \u00e9s z\u00f6lds\u00e9gl\u00e9 italokban, zsel\u00e9ben, sz\u00f3jasz\u00f3szban, cukorban \u00e9s m\u00e1s \u00e9lelmiszerekben haszn\u00e1lj\u00e1k, nemcsak nincs m\u00e9rgez\u0151 mell\u00e9khat\u00e1sa az emberi szervezetre, hanem n\u00f6veli a karotinoid vegy\u00fcletek mennyis\u00e9g\u00e9t az emberi szervezetben, amely bizonyos t\u00e1p\u00e9rt\u00e9kkel rendelkezik.<\/p>\n<p>Haszn\u00e1latakor egys\u00e9ges sz\u00ednez\u00e9s, stabilabb term\u00e9szet, f\u00e9nyes \u00e9s vil\u00e1gos sz\u00edn, j\u00f3 f\u00e9nyer\u0151 jellemzi, sz\u00e9les k\u00f6r\u0171 alkalmaz\u00e1si kil\u00e1t\u00e1sok vannak az \u00e9lelmiszeriparban, k\u00fcl\u00f6n\u00f6sen a sz\u00f3jasz\u00f3szban \u00e9s m\u00e1s \u00e9lelmiszerekben a jobb eredm\u00e9nyek alkalmaz\u00e1s\u00e1ban.<\/p>\n<p>Tanulm\u00e1nyok kimutatt\u00e1k, hogy a chili v\u00f6r\u00f6s pigment az \u00e9lelmiszer-sz\u00ednez\u0151 hat\u00e1s j\u00f3, a felsz\u00ednen elhelyezett h\u00e1rom h\u00f3napig szinte nincs lebeg\u0151 delamin\u00e1ci\u00f3 \u00e9s egy\u00e9b jelens\u00e9gek.<\/p>\n<p>Egy m\u00e1sik Jap\u00e1n \u00e9s K\u00edna kifejlesztett mind j\u00f3 stabilit\u00e1st \u00e9s kiv\u00e1l\u00f3 sz\u00ednez\u0151 hat\u00e1st, \u00e9s k\u00f6nnyen gy\u00e1rthat\u00f3, nem kell adal\u00e9kanyagok italok chili paprika pigment k\u00e9sz\u00edtm\u00e9nyek.<\/p>\n<p>Capsicum piros pigment szimul\u00e1ci\u00f3 \u00e9lelmiszer, stabilit\u00e1sa, f\u00e9ny, h\u0151, sav \u00e9s l\u00fag ellen\u00e1ll\u00e1s lehet jobb megold\u00e1s a szimul\u00e1ci\u00f3 az \u00e9lelmiszer-feldolgoz\u00e1s a fakul\u00e1s probl\u00e9ma, hat\u00e9konyan meghosszabb\u00edtja az eltarthat\u00f3s\u00e1gi id\u0151t az \u00e9lelmiszer, \u00e9s a forr\u00e1sok sz\u00e9les sk\u00e1l\u00e1j\u00e1t, olcs\u00f3, a szimul\u00e1ci\u00f3 az \u00e9lelmiszer ide\u00e1lisabb egy \u00e9lelmiszer term\u00e9szetes sz\u00ednez\u0151.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9382\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-52-650x433.jpg\" alt=\"\" width=\"650\" height=\"433\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-52-650x433.jpg 650w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-52-325x217.jpg 325w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>According to GB1886.34 Food Additives Capsaicin, Capsaicin is a food additive made from the peels of chili peppers and their products through the process of extraction, filtration, concentration, and desiccation of capsaicin. Sensory requirements: deep red oily liquid Physicochemical properties: Capsanthin (molecular formula: C40H56O3, molecular weight: 584.85), Capsicum annuum (molecular formula: C40H56O4, molecular weight: 600.85) [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is paprika as a food additive? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/pirospaprika-2\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is paprika as a food additive? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"According to GB1886.34 Food Additives Capsaicin, Capsaicin is a food additive made from the peels of chili peppers and their products through the process of extraction, filtration, concentration, and desiccation of capsaicin. 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