{"id":6842,"date":"2024-08-06T14:52:19","date_gmt":"2024-08-06T14:52:19","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6842"},"modified":"2024-08-06T14:52:19","modified_gmt":"2024-08-06T14:52:19","slug":"disodium-succinate","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/disodium-succinate\/","title":{"rendered":"Disodyum s\u00fcksinat\u0131n g\u0131dalardaki uygulamas\u0131 nedir?"},"content":{"rendered":"

WSA olarak k\u0131salt\u0131lan ve genellikle kurutulmu\u015f kabuklu deniz \u00fcr\u00fcnleri olarak bilinen disodyum s\u00fcksinat, son y\u0131llarda baharatlarda yayg\u0131n olarak kullan\u0131lan bir taze aroma maddesidir. Kabuklu deniz \u00fcr\u00fcnleri, karides ve yenge\u00e7 gibi deniz \u00fcr\u00fcnlerinde daha yayg\u0131n olarak bulunur ve bu t\u00fcr g\u0131dalar\u0131n sundu\u011fu taze lezzette \u00e7ok \u00f6nemli bir rol oynar.<\/p>\n

Ayr\u0131ca disodyum s\u00fcksinat, shiitake mantar\u0131 gibi di\u011fer bitkilerde de mevcuttur. \u00c7in'deki g\u0131da katk\u0131 maddelerinin hijyenik standard\u0131, tatland\u0131r\u0131c\u0131larda uygulanabilece\u011fini \u00f6ng\u00f6rmektedir. Ge\u00e7mi\u015fte, \u00c7in esas olarak Japonya ve di\u011fer \u00fclkelerden disodyum s\u00fcksinat ithalat\u0131na g\u00fcveniyordu, sadece uzun teslimat s\u00fcresi de\u011fil, ayn\u0131 zamanda daha y\u00fcksek fiyat, 1998 y\u0131l\u0131na kadar \u00c7in, kalitesi uluslararas\u0131 standarda ula\u015fan disodyum s\u00fcksinat \u00fcretmeye ba\u015flad\u0131 ve b\u00f6ylece \u00c7in'in g\u0131da end\u00fcstrisindeki bir bo\u015flu\u011fu doldurdu.<\/p>\n

Disodyum s\u00fcksinat\u0131n tan\u0131t\u0131m\u0131<\/strong><\/p>\n

Disodyum s\u00fcksinat, kristal disodyum s\u00fcksinat ve susuz disodyum s\u00fcksinat olarak ikiye ayr\u0131l\u0131r. \u015eu anda, g\u0131da end\u00fcstrisinde en yayg\u0131n olarak kullan\u0131lan, genellikle 6 kristalle\u015fme suyu i\u00e7eren kristal disodyum s\u00fcksinatt\u0131r.<\/p>\n

Disodyum s\u00fcksinat beyaz kristal par\u00e7ac\u0131klar veya kristal tozdur, kokusuzdur, asit i\u00e7ermez, \u00f6zel kabuklu deniz \u00fcr\u00fcnleri tad\u0131 vard\u0131r, tat e\u015fi\u011fi 0.03%'dir, havada stabildir. Kristal disodyum s\u00fcksinat 120 \u2103'de kristalizasyon suyunu tamamen kaybeder, yani susuz disodyum s\u00fcksinat, susuz disodyum s\u00fcksinat tazeli\u011fi kristal disodyum s\u00fcksinat\u0131n yakla\u015f\u0131k 1,5 kat\u0131d\u0131r.<\/p>\n

Disodyum s\u00fcksinat \u00fcretimi<\/strong><\/p>\n

Disodyum s\u00fcksinat \u00fcretimi, s\u00fcksinik asidin sodyum hidroksit veya sodyum karbonat ile n\u00f6tralize edilmesiyle elde edilen asit-baz n\u00f6tralizasyonu prensibine dayan\u0131r; kristal disodyum s\u00fcksinat \u0131s\u0131t\u0131ld\u0131ktan sonra kristalizasyon suyunu kaybeder, yani susuz disodyum s\u00fcksinatt\u0131r. \u0130kisinin reaksiyon denklemleri a\u015fa\u011f\u0131daki gibidir:<\/p>\n

Disodyum s\u00fcksinat\u0131n yerli \u00fcretim s\u00fcreci: S\u00fcksinik asit \u00e7\u00f6zeltisinin haz\u0131rlanmas\u0131, sodyum karbonat veya sodyum hidroksit ilavesi, n\u00f6tralizasyon reaksiyonu, dekontaminasyon ve filtrasyon, konsantrasyon ve kristalizasyon, kristal disodyum s\u00fcksinat, kurutma, susuz disodyum s\u00fcksinat.<\/p>\n

Sodyum karbonat daha \u00e7ok \u00c7in'de disodyum s\u00fcksinat \u00fcretimi i\u00e7in hammadde olarak kullan\u0131l\u0131rken, s\u0131v\u0131 sodyum hidroksit daha \u00e7ok Japonya'da disodyum s\u00fcksinat \u00fcretimi i\u00e7in hammadde olarak kullan\u0131lmaktad\u0131r. Hammaddeler, \u00f6zellikle sodyum karbonat ve s\u0131v\u0131 soda k\u00fcl\u00fc, baz\u0131 safs\u0131zl\u0131klar i\u00e7erece\u011finden, n\u00f6tralize edilmi\u015f s\u0131v\u0131dan safs\u0131zl\u0131klar\u0131n giderilmesi i\u015finin yap\u0131lmas\u0131 gerekir. Kristalizasyon genellikle bir kristalizasyon tank\u0131nda so\u011futularak ger\u00e7ekle\u015ftirilir.<\/p>\n

G\u0131da maddelerinde disodyum s\u00fcksinat uygulamas\u0131 \u00fczerine ara\u015ft\u0131rma<\/strong><\/p>\n

3.1 \u00d6zel kabuklu deniz \u00fcr\u00fcnleri aromas\u0131, taze tad\u0131n uyumlu ge\u00e7i\u015finin ba\u011flant\u0131s\u0131<\/strong><\/p>\n

Farkl\u0131 taze aroma maddeleri a\u011f\u0131zda farkl\u0131 optimal etki alanlar\u0131na sahiptir ve farkl\u0131 taze aroma hissi verir. Genellikle kulland\u0131\u011f\u0131m\u0131z MSG, I+ G ve disodyum s\u00fcksinat a\u011f\u0131zda \u00e7ok farkl\u0131 etki b\u00f6lgelerine sahiptir.<\/p>\n

I+ G daha g\u00fc\u00e7l\u00fc bir do\u011frudanl\u0131k ve \u00f6ncelik hissine sahiptir, tazelik daha monotondur, tazelik esas olarak dilin \u00f6n ve yan taraflar\u0131na etki eder, tazeli\u011fi orta alg\u0131 hissinden \u00f6nce i\u015flev g\u00f6r\u00fcr; MSG'nin tazelik hissi dilin arka taraf\u0131na etki eder ve tazelik tad\u0131ld\u0131\u011f\u0131nda daha yava\u015f bir his verir. Di\u011fer bir tazelik maddesi t\u00fcr\u00fc genellikle HVP, HAP, YE, vb. gibi bile\u015fik tazelik maddesi olarak adland\u0131r\u0131l\u0131r. Tazelik hissi esas olarak a\u011f\u0131zda kalan tat ve uzama hissi \u00fczerinde etkilidir ve g\u0131dan\u0131n a\u011f\u0131zda kalan tad\u0131n\u0131 \u00fcreten ana tazelik maddesidir.<\/p>\n

Disodyum s\u00fcksinat\u0131n a\u011f\u0131z bo\u015flu\u011fundaki ana resept\u00f6r b\u00f6lgesi dilin ortas\u0131 ve iki damakt\u0131r, taze tat esas olarak a\u011f\u0131z bo\u015flu\u011funun ortas\u0131nda ana g\u00f6vdenin sunumunda g\u0131dan\u0131n taze tad\u0131 \u00e7ok \u00f6nemli bir rol oynar, G\u0131dan\u0131n taze tad\u0131n\u0131n ilk duyusu ve a\u011f\u0131z bo\u015flu\u011fundaki g\u0131da lezzetinin, lezzetin t\u00fcm b\u00f6l\u00fcmlerinin tatlar\u0131n\u0131 uyumlu hale getirmek i\u00e7in uyumlu bir ge\u00e7i\u015f \u00fcretmesini sa\u011flayan ba\u011flant\u0131n\u0131n taze tad\u0131yla ba\u011flant\u0131l\u0131 tat sonras\u0131 duyusunun taze tad\u0131n\u0131n ilk duyusudur, bu da g\u0131da aromas\u0131 s\u00fcrecinde \u00e7ok dikkate de\u011ferdir. Bu, g\u0131da aromas\u0131 s\u00fcrecinde \u00e7ok dikkate de\u011fer bir yerdir.<\/p>\n

3.2 Taze aroman\u0131n \u00e7o\u011falt\u0131lmas\u0131 rol\u00fcn\u00fc oynamak i\u00e7in di\u011fer taze aroma maddeleri ile birle\u015ftirme ara\u015ft\u0131rmas\u0131<\/strong>
\nTek ba\u015f\u0131na kullan\u0131lmas\u0131n\u0131n yan\u0131 s\u0131ra, disodyum s\u00fcksinat genellikle MSG, I+G ve di\u011fer lezzet artt\u0131r\u0131c\u0131larla belirli bir oranda kar\u0131\u015ft\u0131r\u0131larak lezzet \u00e7o\u011faltma etkisi elde edilir. Tablo 1 ila 3, kristal disodyum s\u00fcksinat\u0131n MSG ve I+G ile sinerjik tazelik \u00e7o\u011faltma etkisini g\u00f6stermektedir.<\/p>\n

Tablo 1'den, MSG ve WSA oran\u0131 5-10:1 aral\u0131\u011f\u0131nda kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, tazelik \u00e7arp\u0131m\u0131n\u0131n MSG'nin 2 kat\u0131na ula\u015fabilen maksimum de\u011fere ula\u015ft\u0131\u011f\u0131 g\u00f6r\u00fclebilir; Tablo 2'den, I+G ve WSA oran\u0131 1:0 aral\u0131\u011f\u0131nda kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, tazelik \u00e7arp\u0131m\u0131n\u0131n I+G'nin 4 kat\u0131na ula\u015fabilen maksimum de\u011fere ula\u015ft\u0131\u011f\u0131 g\u00f6r\u00fclebilir.6 aral\u0131\u011f\u0131nda kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, tazelik \u00e7arp\u0131m\u0131n\u0131n I+G'nin 4 kat\u0131na ula\u015fabilen maksimum de\u011fere ula\u015ft\u0131\u011f\u0131; Tablo 3'ten, disodyum s\u00fcksinat\u0131n MSG, I+G ve di\u011fer hammaddelerle birlikte kullan\u0131ld\u0131\u011f\u0131nda tazeli\u011fin MSG'nin 8 kat\u0131na ula\u015fabildi\u011fi g\u00f6r\u00fclebilir. Maksimum tazelik MSG'nin 8 kat\u0131na ula\u015fm\u0131\u015ft\u0131r, form\u00fclasyon 4 ve 5 kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, ayn\u0131 konsantrasyondaki MSG'nin tazeli\u011finin iki kat\u0131na ula\u015f\u0131ld\u0131\u011f\u0131nda, disodyum s\u00fcksinat kullan\u0131lan form\u00fclasyon 4, MSG ve I+G miktar\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde azaltabilir ve b\u00f6ylece maliyeti d\u00fc\u015f\u00fcrebilir.<\/p>\n

3.3 G\u0131da i\u015flemede disodyum s\u00fcksinat\u0131n stabilite \u00e7al\u0131\u015fmalar\u0131<\/strong><\/p>\n

3.3.1 Is\u0131 direnci deneyleri<\/strong><\/p>\n

3.3.1.1 Y\u00fcksek s\u0131cakl\u0131k \u0131s\u0131 direnci deneyi (susuz disodyum s\u00fcksinat \u00f6rnek al\u0131narak)<\/strong><\/p>\n

Numuneler 0.5, 1.0, 1.5 ve 2.0 saat boyunca 125\u00b0C'de \u0131s\u0131t\u0131lm\u0131\u015f ve ard\u0131ndan i\u00e7erik ve kurutma s\u0131ras\u0131ndaki a\u011f\u0131rl\u0131k kayb\u0131 belirlenmi\u015ftir. Disodyum s\u00fcksinat\u0131n y\u00fcksek s\u0131cakl\u0131k \u0131s\u0131 direnci deneylerinin sonu\u00e7lar\u0131 Tablo 4'te g\u00f6sterilmi\u015ftir.<\/p>\n

Tablo 4'ten de g\u00f6r\u00fclebilece\u011fi gibi, susuz disodyum s\u00fcksinat\u0131n kurutma s\u0131ras\u0131ndaki a\u011f\u0131rl\u0131k kayb\u0131 ve i\u00e7eri\u011fi s\u0131ras\u0131yla 0,5, 1,0, 1,5 ve 2,0 saat \u0131s\u0131t\u0131ld\u0131ktan sonra 125\u00b0C'de sabit kalm\u0131\u015ft\u0131r. Bu nedenle, susuz disodyum s\u00fcksinat y\u00fcksek s\u0131cakl\u0131ktaki g\u0131da i\u015fleme ko\u015fullar\u0131 alt\u0131nda kullan\u0131labilir.<\/p>\n

3.3.1.2 Y\u00fcksek s\u0131cakl\u0131k ve bas\u0131n\u00e7ta \u0131s\u0131 direnci<\/strong>
\n1% susuz disodyum s\u00fcksinat, 1% I+G ve 1% MSG \u00e7\u00f6zeltileri s\u0131ras\u0131yla 121\u00b0C'de ve 1,2 kg bas\u0131n\u00e7ta 1 saat s\u00fcreyle uygulanm\u0131\u015ft\u0131r. \u0130\u015flemden sonra, \u00e7\u00f6zeltiler belirli bir konsantrasyona seyreltilmi\u015f ve tazelik kar\u015f\u0131la\u015ft\u0131rmas\u0131 i\u00e7in i\u015flem g\u00f6rmemi\u015f \u00f6rneklerle kar\u015f\u0131la\u015ft\u0131r\u0131lm\u0131\u015ft\u0131r ve \u00fc\u00e7\u00fcn\u00fcn lezzet de\u011fi\u015fikliklerinin tad\u0131m sonu\u00e7lar\u0131 Tablo 5'te g\u00f6sterilmi\u015ftir.<\/p>\n

Tablo 5'ten, yukar\u0131daki ko\u015fullar alt\u0131nda susuz disodyum s\u00fcksinat\u0131n kay\u0131p oran\u0131n\u0131n yakla\u015f\u0131k 10% oldu\u011fu, MSG'nin kay\u0131p oran\u0131n\u0131n ise 37.5% oldu\u011fu ve ayr\u0131ca I+ G'de \u00f6nemli bir denat\u00fcrasyon oldu\u011fu g\u00f6r\u00fclebilir. Bu, susuz disodyum s\u00fcksinat\u0131n y\u00fcksek s\u0131cakl\u0131k ve bas\u0131n\u00e7ta nispeten kararl\u0131 oldu\u011funu g\u00f6sterir, \u00e7\u00fcnk\u00fc bu deney \u00e7\u00f6zelti i\u00e7inde ger\u00e7ekle\u015ftirilmi\u015ftir, bu nedenle sonu\u00e7lar kristal disodyum s\u00fcksinat i\u00e7in de ge\u00e7erlidir.<\/p>\n

3.3.2 Asidik g\u0131da uygulamalar\u0131nda stabilite<\/strong><\/p>\n

Shanxi y\u0131llanm\u0131\u015f sirkesi, Zhenjiang balzamik sirkesi, 9 derecelik pirin\u00e7 sirkesi ve 6 derecelik k\u0131rm\u0131z\u0131 \u015farap sirkesine 0.05% oran\u0131nda disodyum s\u00fcksinat eklenmi\u015f ve lezzet kontrol\u00fc eklenmemi\u015f \u00f6rneklerle yap\u0131lm\u0131\u015ft\u0131r. Sonu\u00e7lar, disodyum s\u00fcksinat eklendikten sonra, yukar\u0131daki sirkelerin asitli\u011finin daha yumu\u015fak ve yuvarlak oldu\u011funu ve lezzetin artt\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir. \u00dcr\u00fcnler 2 ay boyunca bekletildikten sonra, \u00fcr\u00fcnlerin aromas\u0131 stabil kalm\u0131\u015ft\u0131r ve disodyum s\u00fcksinat \u00e7\u00f6kelmesi olgusu g\u00f6r\u00fclmemi\u015ftir.<\/p>\n

3.4 G\u0131da maddelerinde asitli\u011fi \u00f6nleme ve tuzlu tad\u0131 tamponlama<\/strong>
\nDisodyum s\u00fcksinat, u\u00e7ucu olmayan s\u00fcksinik asidin disodyum tuzudur ve g\u00fc\u00e7l\u00fc bir baz ve zay\u0131f asit tuzu oldu\u011fu i\u00e7in \u00e7\u00f6zeltide tamponlama etkisine sahiptir, bu nedenle yiyeceklerin ek\u015fimesini \u00f6nleyebilir ve ayr\u0131ca iyi bir tat \u00fcretmek i\u00e7in di\u011fer baharatlar\u0131n (\u00f6rne\u011fin tuzlu tat) uyar\u0131lmas\u0131n\u0131 hafifletebilir.<\/p>\n

Sonu\u00e7<\/strong><\/p>\n

Y\u0131llar s\u00fcren uygulama ve pratikten sonra, disodyum s\u00fcksinat \u00c7in'de et \u00fcr\u00fcnleri, su \u00fcr\u00fcnleri, soslar, sirke ve di\u011fer ev baharatlar\u0131 alanlar\u0131nda yayg\u0131n olarak kullan\u0131lmaktad\u0131r. Disodyum s\u00fcksinat\u0131n kendi lezzet \u00f6zellikleri ve di\u011fer g\u0131da bile\u015fenleriyle iyi sinerjik etkisi, aromal\u0131 g\u0131dalarda uygulanmas\u0131 i\u00e7in daha geni\u015f bir alan ve beklenti sa\u011flar.<\/p>\n

G\u0131da alan\u0131ndaki geni\u015f kullan\u0131m\u0131na ek olarak, disodyum s\u00fcksinat Japonya'da alkol \u00fcr\u00fcnlerinde de kullan\u0131lmaktad\u0131r ve ila\u00e7 end\u00fcstrisinde de anti-epileptik ila\u00e7 olarak kullan\u0131lmaktad\u0131r, bu nedenle disodyum s\u00fcksinat daha fazla ara\u015ft\u0131r\u0131lmas\u0131 ve denenmesi gereken \u00e7ok geni\u015f bir uygulama alan\u0131na sahiptir.\"\" \"\" \"\" \"\" \"\"<\/p>","protected":false},"excerpt":{"rendered":"

Disodium succinate , abbreviated as WSA, commonly known as dried shellfishin, is a widely used fresh flavor agent in seasonings in recent years. It is more commonly found in seafood such as shellfish, shrimp and crab, and plays a very important role in the fresh flavor presented by such foods. In addition, disodium succinate is […]<\/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":"\nWhat is the application of disodium succinate in food? - 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\/tr\/disodium-succinate\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the application of disodium succinate in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Disodium succinate , abbreviated as WSA, commonly known as dried shellfishin, is a widely used fresh flavor agent in seasonings in recent years. It is more commonly found in seafood such as shellfish, shrimp and crab, and plays a very important role in the fresh flavor presented by such foods. 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