1965 y\u0131l\u0131nda Hilary Pharmaceuticals LLC'de bir mide \u00fclseri ilac\u0131 geli\u015ftirirken ellerini y\u0131kamadan a\u011fz\u0131n\u0131 silen bir deneyci, s\u00fckrozdan 200 kat daha tatl\u0131 olan ve zay\u0131f \u0131s\u0131 stabilitesi nedeniyle i\u00e7eceklerde s\u0131kl\u0131kla kullan\u0131lan, yayg\u0131n olarak aspartam olarak bilinen metil aspartil fenilalanini ke\u015ffetti.
\nDaha sonra insanlar aspartama bir \u015feyler yaparak onu sakarozdan 7.000-13.000 kat daha tatl\u0131 hale getirmi\u015flerdir ki bu da \u015fu anda en tatl\u0131 g\u0131da katk\u0131 maddesi olan neotam olarak bilinmektedir.
\nG\u00fcvenlik
\nNutella aspartamdan yap\u0131l\u0131r ve \u00f6zellikleri bir\u00e7ok y\u00f6nden aspartama benzer. Aspartam\u0131n yan etkileri hakk\u0131nda b\u00fcy\u00fck tart\u0131\u015fmalar ya\u015fanm\u0131\u015ft\u0131r; bunlardan biri aspartam\u0131n v\u00fccutta metabolize edildi\u011finde fenilalanin \u00fcretmesi, fenilketon\u00fcri hastalar\u0131n\u0131n al\u0131m\u0131na uygun olmamas\u0131 ve etikette \u00f6zel bir a\u00e7\u0131klama gerektirmesidir.
\nNewt's aspartama k\u0131yasla daha az kulland\u0131\u011f\u0131ndan ve Newt's molek\u00fcl\u00fc, bu peptidaz enziminin i\u015flevini neredeyse tamamen engelleyebilen ve b\u00f6ylece fenilalanin olu\u015fumunu azaltan 3,3-dimetilbutil grubu i\u00e7erdi\u011finden, Newt's g\u0131daya eklendi\u011finde \u00f6zel bir ticari marka etiketlemesi yapmas\u0131na gerek yoktur.
\nNewt's ara\u015ft\u0131rmas\u0131, Newt's'in v\u00fccutta de-esterifikasyon yoluyla metabolize oldu\u011funu, de-esterifiye Newt's ve eser miktarda metanol olu\u015fturdu\u011funu, bunlar\u0131n plazmadan h\u0131zla temizlendi\u011fini ve son olarak d\u0131\u015fk\u0131 ve idrarla tamamen at\u0131ld\u0131\u011f\u0131n\u0131 bildirmektedir.
\nKullan\u0131ma Genel Bak\u0131\u015f
\nGB2760-2014 G\u0131da Katk\u0131 Maddelerinin Kullan\u0131m\u0131na \u0130li\u015fkin G\u0131da G\u00fcvenli\u011fi Ulusal Standard\u0131, neotam\u0131n unlu mamuller, i\u00e7ecekler, s\u00fct \u00fcr\u00fcnleri vb. dahil olmak \u00fczere bir\u00e7ok g\u0131daya eklenebilece\u011fini \u00f6ng\u00f6rmektedir. Masa \u00fcst\u00fc tatland\u0131r\u0131c\u0131lar, \u015fekerlemeler ve yemeye haz\u0131r tah\u0131llar hari\u00e7 olmak \u00fczere, neotam\u0131n izin verilen maksimum katk\u0131 miktar\u0131 0,1 g\/kg'a e\u015fit veya daha azd\u0131r; bu da esas olarak neotam\u0131n y\u00fcksek tatl\u0131l\u0131\u011f\u0131 ve daha az ekleme ihtiyac\u0131 ile ilgilidir.
\nG\u00fcnl\u00fck incelemede, di\u011fer tatland\u0131r\u0131c\u0131larla kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, Newtonsweet'in g\u0131dalarda nadiren tespit edildi\u011fi g\u00f6r\u00fclm\u00fc\u015ft\u00fcr, bu da g\u0131da end\u00fcstrisinde yayg\u0131n olarak kullan\u0131lmad\u0131\u011f\u0131n\u0131 g\u00f6stermektedir, nedenleri \u00f6zetlemek gerekirse \u015funlar olabilir:
\n1, Yeni tatl\u0131 yeni bir \u00fcr\u00fcnd\u00fcr, \u00c7in 2003'ten itibaren di\u011fer geleneksel tatland\u0131r\u0131c\u0131lara k\u0131yasla kullanmaya ba\u015flam\u0131\u015ft\u0131r, tan\u0131t\u0131lmas\u0131 ve kabul edilmesi i\u00e7in biraz zamana ihtiya\u00e7 vard\u0131r;
\n2, Newt sweet, Amerika Birle\u015fik Devletleri Newt \u015firketinin patentidir, 2013'\u00fcn sonundan \u00f6nce \u00fcretim tekeli Newt sweet fiyat\u0131n\u0131n daha y\u00fcksek olmas\u0131na yol a\u00e7m\u0131\u015ft\u0131r, maliyet-etkin avantaj a\u00e7\u0131k de\u011fildir; ABD patentinin sona ermesi, bir\u00e7ok \u00fcreticinin form\u00fcl\u00fc ayarlamak i\u00e7in hen\u00fcz zaman\u0131 olmam\u0131\u015ft\u0131r;
\n3, Newt sweet'in tatl\u0131l\u0131k gecikmesi vard\u0131r, ancak di\u011fer tatland\u0131r\u0131c\u0131larla birle\u015ftirilerek iyile\u015ftirilebilir;
\n4, tatl\u0131l\u0131\u011f\u0131 \u00e7ok y\u00fcksektir, g\u0131daya daha d\u00fc\u015f\u00fck bir limit eklenmesine izin verilir, az miktarda ayr\u0131 tart\u0131m kullan\u0131m\u0131 uygun de\u011fildir, k\u00fc\u00e7\u00fck ve orta \u00f6l\u00e7ekli i\u015fletmeler i\u00e7in dozaj\u0131 kontrol etmek iyi olmayacakt\u0131r.
\nG\u0131da alan\u0131nda uygulama
\n\u2460Her t\u00fcrl\u00fc i\u00e7ecekte uygulama a. Gazl\u0131 i\u00e7ecekler Nutella, piyasada sat\u0131lan d\u00fc\u015f\u00fck enerjili gazl\u0131 i\u00e7eceklerin raf \u00f6mr\u00fcne uygun olarak kola tipi gazl\u0131 i\u00e7eceklerde 16 hafta dayanabilir ve ayr\u0131ca limonata, k\u00f6k suyu ve di\u011fer i\u00e7eceklerde de kullan\u0131labilir.
\nb. Gazs\u0131z i\u00e7ecekler Newtonlar, s\u0131cak doldurulmu\u015f limonlu \u00e7ayda, kat\u0131 toz i\u00e7eceklerde, yo\u011furtta ve di\u011fer g\u0131dalarda kullan\u0131labilir ve bu g\u0131dalarda \u00e7ok kararl\u0131 ve iyi kalite \u00f6zellikleri vard\u0131r.
\n\u2461 yeni tatl\u0131n\u0131n s\u00fct \u00fcr\u00fcnleri uygulamas\u0131nda s\u00fct \u00fcr\u00fcnleri, dondurma ve di\u011fer dondurulmu\u015f tatl\u0131larda kullan\u0131labilir, bu t\u00fcr \u00fcr\u00fcnlerde kullan\u0131ld\u0131\u011f\u0131nda, bu t\u00fcr \u00fcr\u00fcnlerin raf \u00f6mr\u00fc sona erdi\u011finde, \u00fcr\u00fcn\u00fcn kabul edilebilirli\u011fi \u00fczerinde hi\u00e7bir etkisi olmayan yeni tatl\u0131 kayb\u0131n\u0131n sadece 2% oldu\u011fu ve di\u011fer tatl\u0131 wattle'\u0131n nadiren bu seviyeye ula\u015ft\u0131\u011f\u0131 bulunmu\u015ftur, yeni tatl\u0131 \u00f6zellikle yo\u011furt peyniri \u00fcretimi i\u00e7in uygundur.
\nF\u0131r\u0131nlanm\u0131\u015f g\u0131dalarda uygulama ve aspartam farkl\u0131d\u0131r, yeni tatl\u0131 stabiliteyi korumak i\u00e7in anl\u0131k y\u00fcksek s\u0131cakl\u0131k ko\u015fullar\u0131nda olabilir, bu nedenle kurabiye, kek, \u00e7ikolatal\u0131 kek ve di\u011fer f\u0131r\u0131nlanm\u0131\u015f \u00fcr\u00fcn t\u00fcrlerinde kullan\u0131labilir. \u00d6rne\u011fin, kek \u00fcretiminde, 450 \u2103 y\u00fcksek s\u0131cakl\u0131kta pi\u015firildikten sonra, neotam\u0131n 85%'si hala mevcuttur; ve 25 \u2103'de, 5 g\u00fcn boyunca depolama yerinin 60% ba\u011f\u0131l neminde, neotam kayb\u0131n\u0131n sadece 4%'si vard\u0131r, asl\u0131nda, 20% kayb\u0131n\u0131n \u00fcr\u00fcn \u00fczerinde bir etkisi olmayacakt\u0131r.
\n\u2463 Sak\u0131zdaki uygulama \u015fekersiz sak\u0131z \u00fcretimi i\u00e7in uygundur \u00e7\u00fcnk\u00fc neotam\u0131n enerji de\u011feri neredeyse 0'd\u0131r ve di\u015f \u00e7\u00fcr\u00fc\u011f\u00fc \u00fcretmez, sadece diyabet hastalar\u0131 i\u00e7in uygun de\u011fildir, ayn\u0131 zamanda di\u015flere zarar verici etkisi yoktur. Nutella'n\u0131n sak\u0131zdaki stabilitesi mikroenkaps\u00fclasyon ile geli\u015ftirilebilir ve modifiye ni\u015fasta ve hidroksipropilmetilsel\u00fclozdan olu\u015fan iki katmanl\u0131 bir kaplama, 52 haftal\u0131k depolama s\u00fcresince bozulmas\u0131n\u0131 \u00f6nleyebilir.
\n\u2464 Masa \u00fcst\u00fc tatland\u0131r\u0131c\u0131larda uygulama Higroskopik olmamas\u0131 ve d\u00fc\u015f\u00fck enerjisi nedeniyle neotam, masa \u00fcst\u00fc tatland\u0131r\u0131c\u0131 olarak kullan\u0131m i\u00e7in \u00e7ok uygundur. Ara\u015ft\u0131rmalar, masa \u00fcst\u00fc tatland\u0131r\u0131c\u0131 olarak kullan\u0131ld\u0131\u011f\u0131nda en az 156 hafta boyunca saklanabilece\u011fini g\u00f6stermi\u015ftir.
\n6) Neotam ile yap\u0131lan dondurma m\u00fckemmel \u00e7\u00f6z\u00fcn\u00fcrl\u00fck \u00f6zelliklerine ve yap\u0131s\u0131na sahiptir ve tatl\u0131l\u0131\u011f\u0131 saft\u0131r ve a\u011f\u0131zda tat b\u0131rakmaz. Aspartam\u0131n aksine, neotam glikoz, fruktoz, laktoz vb. gibi baz\u0131 indirgen \u015fekerlerle birlikte kullan\u0131labilir; ayr\u0131ca vanilya gibi aldehit bazl\u0131 aroma maddeleriyle birlikte de kullan\u0131labilir.
\nVanilya, tar\u00e7\u0131n, limon ve benzeri gibi aldehit bazl\u0131 aroma maddeleri ile birlikte de kullan\u0131labilir. \u015eekerleme, tah\u0131l, j\u00f6le ve di\u011fer \u00fcr\u00fcnlerde kullan\u0131l\u0131r ve \u00e7al\u0131\u015fmalar bu g\u0131da uygulamalar\u0131nda iyi \u00f6zelliklere sahip oldu\u011funu g\u00f6stermi\u015ftir.
\nSuda \u00e7\u00f6z\u00fcn\u00fcrl\u00fck nas\u0131l art\u0131r\u0131l\u0131r
\nNewtonsweet bir\u00e7ok m\u00fckemmel \u00f6zelli\u011fe sahip olmas\u0131na ra\u011fmen, sudaki \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc y\u00fcksek de\u011fildir ve \u00e7\u00f6z\u00fcnme oran\u0131 k\u00fc\u00e7\u00fckt\u00fcr, bu da Newtonsweet'in g\u0131da \u00fcretiminde uygulanmas\u0131n\u0131 bir dereceye kadar s\u0131n\u0131rlar.
\nGenel olarak, 0,05 ila 0,19 neotam\u0131n 100 mL suda tamamen \u00e7\u00f6z\u00fcnmesi 5 ila 7 dakika (\u00e7\u0131plak g\u00f6zle g\u00f6zlemlenir), 0,1 ila 0,2 g neotam\u0131n 100 mL suda tamamen \u00e7\u00f6z\u00fcnmesi 5 ila 8 dakika (\u00e7\u0131plak g\u00f6zle g\u00f6zlemlenir) ve 1 g neotam\u0131n 100 mL suda tamamen \u00e7\u00f6z\u00fcnmesi yakla\u015f\u0131k 45 dakika s\u00fcrer.
\nNewtonsweet genellikle sulu \u00e7\u00f6zeltilerde ve i\u00e7eceklerde kullan\u0131ld\u0131\u011f\u0131ndan, Newtonsweet'in sudaki \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcn\u00fc ve \u00e7\u00f6z\u00fcnme oran\u0131n\u0131 iyile\u015ftirmek, Newtonsweet'in end\u00fcstrideki uygulama alan\u0131n\u0131 geni\u015fletmek ve ekonomik de\u011ferini art\u0131rmak i\u00e7in b\u00fcy\u00fck \u00f6nem ta\u015f\u0131maktad\u0131r. A\u015fa\u011f\u0131da, Newtonsweet'in sudaki \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcn\u00fc art\u0131rmak i\u00e7in \u00e7e\u015fitli y\u00f6ntemler tan\u0131t\u0131lmaktad\u0131r.
\n(1) Yeni tatl\u0131 ve hidroklorik asit bile\u015fimi belirli miktarda Newtonsweet'i suya al\u0131n, bulama\u00e7 haline gelene kadar iyice kar\u0131\u015ft\u0131r\u0131n ve ard\u0131ndan yava\u015f\u00e7a e\u015fit miktarda hidroklorik asit ekleyin, yakla\u015f\u0131k 10 dakika sonra t\u00fcm kat\u0131lar \u00e7\u00f6z\u00fcl\u00fcr ve daha sonra berrakla\u015ft\u0131r\u0131lm\u0131\u015f \u00e7\u00f6zelti beyaz bir kat\u0131n\u0131n dondurularak kurutulmas\u0131yla elde edilebilir, verim 99.7%'dir.
\nBa\u015flang\u0131\u00e7 malzemesi olan neotam ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, \u00fcr\u00fcn suda y\u00fcksek \u00e7\u00f6z\u00fcn\u00fcrl\u00fck g\u00f6stermi\u015f ve 1 g \u00fcr\u00fcn\u00fcn 100 mL suda tamamen \u00e7\u00f6z\u00fcnmesi sadece 70 saniye s\u00fcrm\u00fc\u015ft\u00fcr.
\n(2) Yeni tatl\u0131 ve fosforik asit kompoziti, suda \u00e7\u00f6z\u00fcnm\u00fc\u015f belirli miktarda yeni tatl\u0131 al\u0131r, bulama\u00e7 haline getirmek i\u00e7in kar\u0131\u015ft\u0131r\u0131r ve ard\u0131ndan t\u00fcm kat\u0131lar \u00e7\u00f6z\u00fcld\u00fckten sonra e\u015fit mol 85% fosforik asit \u00e7\u00f6zeltisi ekler, \u00e7\u00f6zelti dondurularak kurutulur, elde edilen \u00fcr\u00fcn beyaz bir kat\u0131d\u0131r, verim 98%'dir. \u00dcr\u00fcn\u00fcn suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc b\u00fcy\u00fck \u00f6l\u00e7\u00fcde iyile\u015ftirilmi\u015ftir, 30 saniyeden daha k\u0131sa s\u00fcrede 0,1 g \u00fcr\u00fcn 100 mL suda tamamen eritilebilir (g\u00f6rsel g\u00f6zlem).
\n(3) Newt sweet ve sitrik asit kompleksi, asetonda \u00e7\u00f6z\u00fcnm\u00fc\u015f belirli miktarda Newt sweet olacakt\u0131r, yava\u015f\u00e7a equimolar sulu sitrik asit \u00e7\u00f6zeltisi ekleyin ve ard\u0131ndan uygun miktarda aseton ekleyin, berrak renksiz \u00e7\u00f6zelti olu\u015fturulabilir, \u00e7\u00f6zelti 1 saat kar\u0131\u015ft\u0131r\u0131l\u0131r ve daha sonra aseton azalt\u0131lm\u0131\u015f bas\u0131n\u00e7 alt\u0131nda dam\u0131t\u0131larak uzakla\u015ft\u0131r\u0131l\u0131r, bulamac\u0131n geri kalan\u0131 beyaz kat\u0131 dondurularak kurutularak elde edilebilir.
\nB\u00f6yle beyaz bir kat\u0131n\u0131n 0,1 g'\u0131 100 mL suda 90'l\u0131 y\u0131llarda \u00e7\u00f6z\u00fcn\u00fcr (\u00e7\u0131plak g\u00f6zle g\u00f6zlemlenir).
\n(4) Newt's sweet ve sodyum bikarbonat kompleksi, suda \u00e7\u00f6z\u00fcnm\u00fc\u015f belirli miktarda sodyum bikarbonat olacakt\u0131r, e\u015fit mol Newt's sweet ekleyin, elde edilen bulama\u00e7 s\u0131v\u0131 24 saat kar\u0131\u015ft\u0131r\u0131larak berrakla\u015ft\u0131r\u0131lm\u0131\u015f bir \u00e7\u00f6zelti olarak elde edilebilir, hedef \u00fcr\u00fcn olan beyaz bir kat\u0131 elde etmek i\u00e7in dondurularak kurutulabilir.
\n0,1 g beyaz kat\u0131 madde 100 mL suda an\u0131nda tamamen \u00e7\u00f6z\u00fcnebilir (g\u00f6rsel g\u00f6zlem).<\/p>","protected":false},"excerpt":{"rendered":"
What is Nutella, the food sweetener? In 1965, an experimenter at Hilary Pharmaceuticals LLC, who wiped his mouth without washing his hands while developing a stomach ulcer drug, discovered methyl aspartyl phenylalanine, commonly known as aspartame, which is 200 times sweeter than sucrose, and which is often used in beverages because of its poor heat […]<\/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":"\n