{"id":7681,"date":"2024-08-07T18:39:59","date_gmt":"2024-08-07T18:39:59","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7681"},"modified":"2024-08-07T18:39:59","modified_gmt":"2024-08-07T18:39:59","slug":"several-additives","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/several-additives\/","title":{"rendered":"\u00c7e\u015fitli katk\u0131 maddeleri nas\u0131l do\u011fru \u015fekilde tan\u0131n\u0131r?"},"content":{"rendered":"

Asitlik d\u00fczenleyiciler: Tatl\u0131 ve ek\u015fi benim!<\/strong><\/p>\n

\u0130yi renk ve lezzete sahip g\u0131dalar elde etmek i\u00e7in g\u0131da aroma vericileri vazge\u00e7ilmezdir. Asitlik d\u00fczenleyici, asitle\u015ftirici olarak da adland\u0131r\u0131lan bir t\u00fcr aroma maddesidir. G\u0131dalara asitlendirici eklemek insanlara ferahlat\u0131c\u0131 bir uyaran verebilir, i\u015ftah\u0131n rol\u00fcn\u00fc art\u0131rabilir ve belirli bir koruyucu etkiye sahiptir.<\/p>\n

Genellikle inorganik asit ve organik asit olarak ikiye ayr\u0131l\u0131r, g\u0131dalarda yayg\u0131n olarak kullan\u0131lan inorganik asit fosforik asittir, yayg\u0131n olarak kullan\u0131lan organik asitler \u015funlard\u0131r: sitrik asit, laktik asit, asetik asit, tartarik asit, malik asit, fumarik asit, askorbik asit, glukonik asit vb.<\/p>\n

Fosforik asit<\/strong> \u0130\u00e7ecek end\u00fcstrisinde sitrik asit ve malik asidin yerini alabilir, \u00f6zellikle sitrik asit kullan\u0131m\u0131 i\u00e7in asitle\u015ftiriciler i\u00e7in meyve d\u0131\u015f\u0131 i\u00e7eceklerde kullan\u0131lmamal\u0131d\u0131r. Bira end\u00fcstrisinde pH d\u00fczenleyici olarak ve maya fabrikas\u0131nda h\u00fccre \u00e7ekirde\u011finin b\u00fcy\u00fcmesini te\u015fvik etmek i\u00e7in maya besini olarak kullan\u0131labilir. Ayr\u0131ca hayvansal ya\u011flarda antioksidan olarak ve \u015feker \u00fcretiminde sakaroz \u00e7\u00f6zeltileri i\u00e7in berrakla\u015ft\u0131r\u0131c\u0131 bir madde olarak kullan\u0131l\u0131r.<\/p>\n

Sitrik asit<\/strong> Turun\u00e7gillerde daha y\u00fcksek olmak \u00fczere bitki ve hayvan dokular\u0131nda ve s\u00fctte bulunur. Kristal sitrik asit beyaz \u015feffaf taneler veya beyaz kristal tozdur. Susuz sitrik asit renksiz kristaller veya beyaz tozdur, kokusuzdur ve ek\u015fi tad\u0131 yoktur. Sitrik asit, y\u00fcksek \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc ve metal iyonlar\u0131na kar\u015f\u0131 g\u00fc\u00e7l\u00fc \u015felatlama yetene\u011fi ile en \u00e7ok y\u00f6nl\u00fc ve yayg\u0131n olarak kullan\u0131lan asitle\u015ftiricidir ve asitle\u015ftirici olarak kullan\u0131lmas\u0131n\u0131n yan\u0131 s\u0131ra g\u0131dalarda koruyucu, antioksidan sinerjist ve pH de\u011feri d\u00fczenleyici olarak da kullan\u0131l\u0131r. Maksimum dozu normal \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6redir, ADI s\u0131n\u0131rlamas\u0131 yoktur.<\/p>\n

Laktik asit<\/strong> ilk olarak yo\u011furtta bulunmu\u015ftur, dolay\u0131s\u0131yla ad\u0131 da buradan gelmektedir. G\u0131da i\u00e7in laktik asit (50% i\u00e7eri\u011fi) serinletici i\u00e7eceklerde, ek\u015fi s\u00fctl\u00fc i\u00e7eceklerde, sentetik \u015farapta, sentetik sirkede, baharatl\u0131 soya sosunda, tur\u015fuda ve benzerlerinde asitle\u015ftirici olarak kullan\u0131labilir. Laktik asit fermantasyonu ile yap\u0131lan kimchi ve lahana tur\u015fusu sadece lezzetlendirme rol\u00fcne de\u011fil, ayn\u0131 zamanda anti-bakteriyel \u00fcreme rol\u00fcne de sahiptir.<\/p>\n

Malik asit<\/strong>Elmadaki y\u00fcksek i\u00e7eri\u011fi nedeniyle bu \u015fekilde adland\u0131r\u0131lm\u0131\u015ft\u0131r. Asitli\u011fi yumu\u015fak ve uzun \u00f6m\u00fcrl\u00fcd\u00fcr ve teorik olarak yiyecek ve i\u00e7eceklerde kullan\u0131lan sitrik asidin tamam\u0131n\u0131n veya \u00e7o\u011funun yerini alabilir ve ayn\u0131 etkinin elde edilmesi durumunda, ortalama dozaj sitrik asitten 8% ila 12% (k\u00fctle fraksiyonu) daha azd\u0131r. \u00d6zellikle, malik asit meyve aromal\u0131 g\u0131dalarda, gazl\u0131 i\u00e7eceklerde vb. kullan\u0131l\u0131r ve meyve aromalar\u0131n\u0131 etkili bir \u015fekilde geli\u015ftirebilir. ABD'de malik asit s\u00fcrekli olarak yeni g\u0131da t\u00fcrlerinde kullan\u0131lmaktad\u0131r. Maksimum dozaj normal \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6redir, ADI \u00f6zel d\u00fczenlemelere ihtiya\u00e7 duymaz.<\/p>\n

Tazelik koruyucular\u0131: mevsimleri tazelik i\u00e7in g\u00fcvenli hale getirmek<\/strong><\/p>\n

Tazelik koruyucular\u0131, ad\u0131ndan da anla\u015f\u0131laca\u011f\u0131 \u00fczere, sebze, meyve ve et gibi \u00e7abuk bozulabilen g\u0131dalar\u0131 taze tutmak i\u00e7in kullan\u0131lan g\u0131da katk\u0131 maddeleridir. Koruyucular sayesinde s\u00fcpermarketlerde sat\u0131lan jambon, sosis, konserve et ve di\u011fer g\u0131dalar lezzetini korumak i\u00e7in daha uzun s\u00fcre saklanabilir; koruyucular sayesinde uzun mesafeli ta\u015f\u0131mac\u0131l\u0131k alan\u0131ndan taze sebzelere, meyvelere kadar t\u00fcm y\u0131l boyunca yiyebiliriz.<\/p>\n

Yayg\u0131n olarak kullan\u0131lan g\u0131da koruyucular\u0131 benzoik asit, b\u00fctillenmi\u015f hidroksianisol ve dib\u00fctillenmi\u015f hidroksitoluendir. Bunlar aras\u0131nda b\u00fctil hidroksianisol iyi bir koruyucudur, standart s\u0131n\u0131rl\u0131 konsantrasyonda toksisitesi yoktur, g\u0131dalardaki maksimum ya\u011f dozu 0,2 g \/ kg'\u0131 ge\u00e7memelidir, antioksidan etkisinin 0,01%'den 0,02%'lik dozu 10% artm\u0131\u015ft\u0131r. Butil hidroksianisol, ya\u011fda \u00e7\u00f6z\u00fcnen bir antioksidan olarak, ya\u011fl\u0131 g\u0131dalar ve ya\u011f bak\u0131m\u0131ndan zengin g\u0131dalar i\u00e7in uygundur ve iyi termal stabilitesi nedeniyle k\u0131zartma veya f\u0131r\u0131nlama ko\u015fullar\u0131nda kullan\u0131labilir.<\/p>\n

Son y\u0131llarda, do\u011fal koruyucular\u0131n ara\u015ft\u0131r\u0131lmas\u0131 \u00e7e\u015fitli \u00fclkelerin bilim adamlar\u0131n\u0131n b\u00fcy\u00fck ilgisini \u00e7ekmi\u015f ve \u00e7ay polifenolleri, do\u011fal E vitamini, polilizin ve kitosan gibi \u00e7ok say\u0131da do\u011fal koruyucu \u00fcr\u00fcn insanlar taraf\u0131ndan genel olarak memnuniyetle kar\u015f\u0131lanm\u0131\u015ft\u0131r.<\/p>\n

G\u00fcnl\u00fck hayat\u0131m\u0131zda sat\u0131n ald\u0131\u011f\u0131m\u0131z meyvelere gelince, uzmanlar koruyucular\u0131n do\u011fru kullan\u0131m\u0131 s\u00f6z konusu oldu\u011fu s\u00fcrece t\u00fcketicilerin g\u00fcvenlik sorunlar\u0131 konusunda endi\u015felenmelerine gerek olmad\u0131\u011f\u0131n\u0131 belirtiyor.<\/p>\n

G\u0131dalar\u0131n raf \u00f6mr\u00fcn\u00fc uzat\u0131n<\/strong><\/p>\n

G\u0131da koruyucular\u0131 mikrobiyal aktiviteyi engelleyerek g\u0131dan\u0131n \u00e7\u00fcr\u00fcmesini ve bozulmas\u0131n\u0131 \u00f6nleyebilir, b\u00f6ylece g\u0131dan\u0131n raf \u00f6mr\u00fcn\u00fc uzatabilir. Uzun s\u00fcre muhafaza edilmek istenen i\u00e7eceklerin ve paketlenmi\u015f g\u0131dalar\u0131n b\u00fcy\u00fck \u00e7o\u011funlu\u011fu genellikle g\u0131da koruyucular\u0131n\u0131n eklenmesini gerektirir. \u0130nsan sa\u011fl\u0131\u011f\u0131yla olan ilgileri nedeniyle, t\u00fcm koruyucu t\u00fcrleri aras\u0131nda g\u0131da koruyucular\u0131 en fazla k\u0131s\u0131tlamaya tabi olanlard\u0131r.<\/p>\n

\u00c7in, kullan\u0131lmas\u0131na izin verilen 30'dan fazla g\u0131da koruyucusunu onaylam\u0131\u015ft\u0131r ve bunlar\u0131n hepsi d\u00fc\u015f\u00fck toksisiteli ve y\u00fcksek g\u00fcvenlikli \u00e7e\u015fitlerdir. \u00c7ok say\u0131da bilimsel deney, hayvan besleme ve toksisite toksikoloji testleri ve tan\u0131mlamalar\u0131ndan \u00f6nce kullan\u0131mlar\u0131 onaylanm\u0131\u015f olup, insan v\u00fccudunun herhangi bir akut, subakut veya kronik zarar \u00fcretmeyece\u011fini do\u011frulam\u0131\u015ft\u0131r.<\/p>\n

Yayg\u0131n olarak kullan\u0131lanlar benzoik asit, sodyum benzoat, sorbik asit, potasyum sorbat, kalsiyum propiyonat ve benzerleridir. Son y\u0131llarda g\u0131dalardaki koruyucular g\u00fcvenlik, beslenme ve kirlilik yaratmama y\u00f6n\u00fcnde geli\u015fmeye ba\u015flam\u0131\u015f ve glikoz, oksidaz, bal\u0131k proteini, lizozim, laktobasil, kitosan, pektinolitik maddeler ve di\u011fer yeni koruyucu t\u00fcrleri ortaya \u00e7\u0131km\u0131\u015f ve devlet taraf\u0131ndan kullan\u0131m\u0131 onaylanm\u0131\u015ft\u0131r.<\/p>\n

Asl\u0131nda, g\u0131da \u00fcreticileri, ulusal standart h\u00fck\u00fcmleri kapsam\u0131nda \"g\u0131da katk\u0131 maddelerinin sa\u011fl\u0131k standartlar\u0131nda kullan\u0131m\u0131\" ulusal standard\u0131 taraf\u0131ndan s\u0131k\u0131 bir \u015fekilde kontrol edilen g\u0131da koruyucu \u00e7e\u015fitlerini, miktar\u0131n\u0131 ve kapsam\u0131n\u0131 kulland\u0131klar\u0131 s\u00fcrece, insan sa\u011fl\u0131\u011f\u0131na zarar vermeyece\u011finden, insanlar yiyebileceklerinden emin olabilirler.<\/p>\n

\u00d6rne\u011fin, piyasada yiyeceklere genellikle potasyum sorbat, sodyum benzoat ve di\u011fer koruyucular eklenir, en yayg\u0131n kullan\u0131lan iki koruyucu insan v\u00fccudu taraf\u0131ndan genellikle idrarla at\u0131l\u0131r ve v\u00fccutta birikmez.<\/p>\n

G\u0131da katk\u0131 maddesi yoksa<\/strong><\/p>\n

E\u011fer antioksidan yoksa -<\/strong>
\nYa\u011f i\u00e7eren g\u0131dalar, ister do\u011fal hayvansal veya bitkisel ya\u011flar olsun, ister k\u0131zart\u0131lm\u0131\u015f g\u0131dalar olsun, oksidasyon nedeniyle k\u0131sa s\u00fcrede ek\u015fimeye neden olacak, \u00fcreticiler art\u0131k sadece k\u0131zart\u0131p satabilecek, da\u011f\u0131t\u0131mc\u0131lar her g\u00fcn raflar\u0131 g\u00fcncellemek zorunda kalacak, t\u00fcketiciler g\u00fcven duygusunu daha da kaybedecek ve uzun mesafelerde g\u0131da nakliyesi de imkans\u0131z hale gelecektir.<\/p>\n

Enzim haz\u0131rl\u0131\u011f\u0131 yoksa -<\/strong>
\n\u00c7inliler buharda pi\u015firilmi\u015f \u00e7\u00f6rekler yiyor, bug\u00fcnk\u00fc gibi kokulu, yumu\u015fak ve lezzetli olmayacak, Avrupal\u0131lar sadece Orta \u00c7a\u011f'a geri d\u00f6nebilir, sert ekmek \u00e7i\u011fneyebilir, d\u00fcnya sadece mide asidine ve t\u00fck\u00fcr\u00fc\u011f\u00fcne g\u00fcvenebilir.<\/p>\n

Nem tutucular olmadan -<\/strong>
\nJambon sosis, sosis, konserve et masam\u0131z\u0131 terk edecek, \u00e7\u00fcnk\u00fc i\u015fleme s\u00fcrecinde orijinal meyve suyunun kayb\u0131 \u00e7i\u011fneme gibi tat vermesini sa\u011flayacak; bal\u0131k, karides ve di\u011fer deniz \u00fcr\u00fcnleri, i\u00e7 kesimlerdeki insanlar\u0131n bir lokma yiyecek yemesine izin veremez, \u00e7\u00fcnk\u00fc protein s\u00fcrecinde so\u011futma denat\u00fcre olacak, donma-\u00e7\u00f6z\u00fclme kayb\u0131 y\u00fcksek olacakt\u0131r; daha trajik olan\u0131, suyun rehidrasyonunun kayb\u0131d\u0131r, haz\u0131r eri\u015fte bile yiyemeyiz.<\/p>\n

G\u0131da stabilizat\u00f6rleri olmadan -<\/strong>
\nS\u0131cak yaz aylar\u0131nda sevdi\u011fimiz lezzetli dondurma, buz c\u00fcrufuyla dolu dondurucuda olacak, buz gibi yiyecekler, terk edilmi\u015f ve \u00fcz\u00fcc\u00fc; kakao s\u00fct\u00fc, meyve suyu s\u00fct\u00fc, sterilize yo\u011furt, \u00e7e\u015fitli kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f yo\u011furt, aktif s\u00fct ve benzeri kesinlikle i\u00e7emezsiniz, ancak otlak s\u00fct\u00fc, s\u00fct, sa\u011f\u0131m veya her zaman var.<\/p>\n

Em\u00fclgat\u00f6rs\u00fcz -<\/strong>
\n\u0130\u00e7ecekler garip s\u00fct, su tabakas\u0131 fenomeni ortaya \u00e7\u0131kar, \u015fekerdeki \u00e7ikolata \u00fcr\u00fcnlerinin kristalle\u015fmesi kolayd\u0131r, ekme\u011fin tutulmas\u0131 kolay de\u011fildir, margarin, konserve ya\u011f ve su ayr\u0131m\u0131 meydana gelir, s\u00fct \u015fekeri, sak\u0131z\u0131n ya\u011fdan ar\u0131nd\u0131r\u0131lmas\u0131 ve di\u015flere yap\u0131\u015fmas\u0131 kolayd\u0131r.<\/p>\n

\u015ei\u015firme maddesi yoksa -<\/strong>
\nKuzey halk\u0131n\u0131n sevgili buharda pi\u015fmi\u015f ekme\u011fi ac\u0131ya katlanmak zorunda kalacak, kek gibi G\u00fcney de veda etmek zorunda kalacak, t\u00fcm \u00fclke dokuz y\u00fcz y\u0131ldan fazla \u00e7\u00f6rek yedi, sadece tarih sahnesine veda edebilir.<\/p>","protected":false},"excerpt":{"rendered":"

Acidity regulators: Sweet and sour is me! Food flavorings are indispensable in order to obtain food with good color and flavor. Acidity regulator is a kind of flavoring agent, also called acidifier. Adding acidulants to food can give people a refreshing stimulus, enhance the role of appetite, and has a certain preservative effect. It 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":"\nHow to properly recognize several additives? - 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\/several-additives\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to properly recognize several additives? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Acidity regulators: Sweet and sour is me! Food flavorings are indispensable in order to obtain food with good color and flavor. Acidity regulator is a kind of flavoring agent, also called acidifier. 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Food flavorings are indispensable in order to obtain food with good color and flavor. Acidity regulator is a kind of flavoring agent, also called acidifier. Adding acidulants to food can give people a refreshing stimulus, enhance the role of appetite, and has a certain preservative effect. 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