{"id":8391,"date":"2024-08-13T13:55:01","date_gmt":"2024-08-13T13:55:01","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8391"},"modified":"2024-08-13T13:55:01","modified_gmt":"2024-08-13T13:55:01","slug":"additives","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/katki-maddeleri\/","title":{"rendered":"Konservelerde bulamayaca\u011f\u0131n\u0131z katk\u0131 maddeleri nelerdir?"},"content":{"rendered":"<p>\u00dclkemizde her zaman var olan \"G\u00fcney bal Kuzey konserve\" deyimi, G\u00fcney'de ya\u015f \u00fcr\u00fcnlerde konserve meyvenin a\u011f\u0131rl\u0131kl\u0131 oldu\u011funu, Kuzey'de ise kuru \u00fcr\u00fcnlerde konserve meyvenin daha fazla oldu\u011funu ifade etmektedir.<\/p>\n<p>\u015eekerlenmi\u015f meyve, meyve asitleri, mineraller, C vitamini, \u00e7e\u015fitli amino asitler ve diyet lifi i\u00e7erir ve b\u00fcy\u00fck miktarda glikoz ve fruktoz i\u00e7erir, insan v\u00fccudu taraf\u0131ndan emilmesi kolayd\u0131r, \u00f6zellikle ayn\u0131 g\u0131da ve ila\u00e7 hammaddesi kayna\u011f\u0131na sahip \u015fekerlenmi\u015f meyvelerin baz\u0131lar\u0131, t\u00fcketicinin sa\u011fl\u0131\u011f\u0131n\u0131n belirli faydalar\u0131 vard\u0131r.<\/p>\n<p><strong>\u015eekerlenmi\u015f meyve kurutulmu\u015f bir meyve \u00fcr\u00fcn\u00fc m\u00fcd\u00fcr?<\/strong><\/p>\n<p><strong>Hay\u0131r! Hay\u0131r!<\/strong><\/p>\n<p>Kurutulmu\u015f meyve \u00fcr\u00fcnleri, kurutulmu\u015f meyve g\u0131dalar\u0131ndan yap\u0131lan kurutma, kurutma ve di\u011fer dehidrasyon i\u015flemleri ile hammadde olarak meyveyi ifade eder.<\/p>\n<p>Ana hammadde olarak \u015fekerlenmi\u015f meyve ve sebzeler, g\u0131da katk\u0131 maddeleri ve di\u011fer yard\u0131mc\u0131 malzemeler, \u015feker veya bal veya tuz salamura (veya salamura de\u011fil) ve \u00fcr\u00fcnlerden yap\u0131lan di\u011fer i\u015flemler ile eklenir (veya eklenmez).<\/p>\n<p><strong>Ka\u00e7 \u00e7e\u015fit konserve vard\u0131r?<\/strong><\/p>\n<p>GB 14884-2016 \"G\u0131da G\u00fcvenli\u011fi \u015eekerlenmi\u015f Meyveler i\u00e7in Ulusal Standart\" uyar\u0131nca, \u015fekerlenmi\u015f meyve \u00fcr\u00fcnleri \u015fekerlenmi\u015f meyveleri, so\u011futulmu\u015f meyveleri, konserve meyveleri, konu\u015fan meyveleri, meyveli kekleri ve toplu olarak \u015fekerlenmi\u015f meyveler ve so\u011futulmu\u015f meyveler olarak bilinen meyveleri i\u00e7erir.<\/p>\n<p><strong>\u015eekerlenmi\u015f meyvelerde g\u0131da katk\u0131 maddelerinin uygulanmas\u0131<\/strong><\/p>\n<p><strong>1. Koruyucular<\/strong><br \/>\n\u015eekerlenmi\u015f meyvelerde en yayg\u0131n kullan\u0131lan koruyucular benzoik asit ve sorbik asittir ve GB 2760-2014'te \u015fekerlenmi\u015f meyvelerde koruyucular\u0131n kullan\u0131m\u0131 Tablo 1'de g\u00f6sterilmi\u015ftir.<br \/>\n<strong>Tablo 1 GB 2760-2014'te \u015fekerlenmi\u015f meyvelerde koruyucular\u0131n kullan\u0131m\u0131na ili\u015fkin h\u00fck\u00fcmler<\/strong><\/p>\n<p>Hay\u0131r.<br \/>\nKatk\u0131 maddeleri<br \/>\nMaksimum kullan\u0131m g\/kg<br \/>\nYiyece\u011fin ad\u0131<\/p>\n<p>1<br \/>\nBenzoik asit ve sodyum tuzu<br \/>\n0.5<br \/>\n\u015eekerlenmi\u015f meyveler<\/p>\n<p>2<br \/>\nSorbik asit ve potasyum tuzu<br \/>\n0.5<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>3<br \/>\nS\u00fclf\u00fcr<br \/>\n0.35<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>4<br \/>\nK\u00fck\u00fcrt dioksit,potasyum metabis\u00fclfit,sodyum metabis\u00fclfit,sodyum s\u00fclfit,sodyum bis\u00fclfit,sodyum hipos\u00fclfit<br \/>\n0.35<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>5<br \/>\nDisodyum EDTA<br \/>\n0.25<br \/>\nKuru meyveler (sadece yer f\u0131st\u0131\u011f\u0131 kuru meyveleri)<\/p>\n<p><strong>2. Tatland\u0131r\u0131c\u0131<\/strong><br \/>\n\u015eekerlenmi\u015f meyvelere 55%'den fazla beyaz toz \u015feker eklemek bakterilerin b\u00fcy\u00fcmesini engelleyebilir, b\u00f6ylece \u015fekerlenmi\u015f meyveler daha uzun s\u00fcre korunabilir. \u015eeker kullan\u0131m\u0131n\u0131n \u015feker ak\u0131\u015f\u0131 vb. gibi baz\u0131 dezavantajlar\u0131 da vard\u0131r. Bu eksikliklerin \u00fcstesinden gelmek i\u00e7in sodyum sakarin, tatland\u0131r\u0131c\u0131 gibi di\u011fer tatland\u0131r\u0131c\u0131lara eklenebilir. Sodyum sakarinin tatl\u0131l\u0131\u011f\u0131 sakkarozun 500 kat\u0131, tatland\u0131r\u0131c\u0131n\u0131n tatl\u0131l\u0131\u011f\u0131 ise sakkarozun 30-40 kat\u0131d\u0131r.<\/p>\n<p>Bu tatland\u0131r\u0131c\u0131lar \u00fcr\u00fcn\u00fcn rengini etkilemez, i\u015flenmesi uygundur, tatl\u0131l\u0131k \u00fcretebilir veya tatl\u0131l\u0131k hissini yo\u011funla\u015ft\u0131rabilir ve besleyici olmayan tatland\u0131r\u0131c\u0131lar veya sentetik tatland\u0131r\u0131c\u0131lar olarak adland\u0131r\u0131l\u0131r.GB 2760-2014'te konserve meyvelerde ve so\u011fuk meyvelerde tatland\u0131r\u0131c\u0131lar\u0131n kullan\u0131m\u0131na ili\u015fkin d\u00fczenlemeler Tablo 2'de g\u00f6sterilmi\u015ftir.<br \/>\n<strong>Tablo 2 GB 2760-2014'te \u015fekerlenmi\u015f meyvelerde tatland\u0131r\u0131c\u0131 kullan\u0131m\u0131<\/strong><\/p>\n<p>Hay\u0131r.<br \/>\nKatk\u0131 maddeleri<br \/>\nMaksimum kullan\u0131m miktar\u0131 g\/kg<br \/>\nYiyece\u011fin ad\u0131<\/p>\n<p>1<br \/>\nN-[N-(3,3 -dimethylbutyl)]-L-\u03b1-aspartyl-L-phenylalanine 1 -methyl ester (Nutella olarak da bilinir)<br \/>\n0.065<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>2<br \/>\nAmonyum glycyrrhizinate, monopotassium glycyrrhizinate ve tripotassium glycyrrhizinate<br \/>\n\u00dcretim ihtiya\u00e7lar\u0131na g\u00f6re uygun miktar<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>3<br \/>\nSodyum sikloheksils\u00fclfamat (tatland\u0131r\u0131c\u0131 olarak da adland\u0131r\u0131l\u0131r), kalsiyum sikloheksils\u00fclfamat<br \/>\n1.0<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>8.0<br \/>\nSo\u011fuk meyveler, tatland\u0131r\u0131c\u0131lar, meyveli kekler<\/p>\n<p>4<br \/>\nSukraloz (sukraloz olarak da bilinir)<br \/>\n1.5<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>5<br \/>\nMetil aspartil fenilalaninat (aspartam olarak da bilinir)<br \/>\n2<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>6<br \/>\nMetil aspartil fenilalaninat asetils\u00fclfonat<br \/>\n0.35<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>7<br \/>\nStevioside<br \/>\n3.3<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>8<br \/>\nPotasyum asetils\u00fclfamat (ases\u00fclfam olarak da bilinir)<br \/>\n0.3<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>9<br \/>\n\u0130zomaltoz<br \/>\n\u00dcretim ihtiya\u00e7lar\u0131na g\u00f6re \u00f6l\u00e7\u00fcl\u00fc olarak kullan\u0131l\u0131r<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>10<br \/>\nL-\u03b1-aspartil-N-(2,2,4,4-tetrametil-3-s\u00fclfatotrimetilen)-D-alaninamid (Allysweet olarak da bilinir)<br \/>\n0.3<br \/>\nKonu\u015fan Kimyasallar<\/p>\n<p>11<br \/>\nSodyum sakarin<br \/>\n1<br \/>\n\u015eekerlenmi\u015f meyveler<\/p>\n<p>5<br \/>\nSo\u011fuk meyveler, konu\u015fma, meyveli kekler<\/p>\n<p><strong>3. Renklendirici<\/strong><br \/>\nMeyveler, i\u015fleme s\u0131ras\u0131nda enzim ve oksijen etkisi alt\u0131nda renk de\u011fi\u015fikli\u011fi \u00fcretecek, b\u00f6ylece meyvelerin rengi zarar g\u00f6recek, bu nedenle genellikle \u015fekerlenmi\u015f meyvelerin \u00fcretiminde, amarant k\u0131rm\u0131z\u0131s\u0131, limon sar\u0131s\u0131, g\u00fcn bat\u0131m\u0131 sar\u0131s\u0131, parlak mavi ve benzeri gibi uygun miktarda g\u0131da boyas\u0131 eklenecektir. \u00dcretim s\u00fcrecinin kontrol\u00fc s\u0131k\u0131 de\u011filse, bu renkler eklenirken a\u015f\u0131r\u0131 kullan\u0131m meydana gelebilir.GB 2760-2014'te \u015fekerlenmi\u015f meyvelerde renklendiricilerin kullan\u0131m\u0131 Tablo 3'te g\u00f6sterilmi\u015ftir.<\/p>\n<p><strong>Tablo 3 GB 2760-2014'te \u015fekerlenmi\u015f meyveler i\u00e7in renklendirici maddelerin kullan\u0131m\u0131<\/strong><\/p>\n<p>Hay\u0131r.<br \/>\nKatk\u0131 maddeleri<br \/>\nMaksimum kullan\u0131m g\/kg<br \/>\nYiyece\u011fin ad\u0131<\/p>\n<p>1<br \/>\n\u0130ndigo ve al\u00fcminyum rengi \u00e7\u00f6keltisi<br \/>\n0.1<br \/>\n\u015eekerlenmi\u015f meyve So\u011fuk meyve<\/p>\n<p>2<br \/>\nSafran sar\u0131s\u0131<br \/>\n0.2<br \/>\n\u015eekerlenmi\u015f Meyve<\/p>\n<p>3<br \/>\n\u03b2-karoten<br \/>\n1<br \/>\n\u015eekerlenmi\u015f gazpacho<\/p>\n<p>4<br \/>\nTurp k\u0131rm\u0131z\u0131s\u0131<br \/>\n\u00dcretim ihtiyac\u0131na g\u00f6re uygun miktarda kullan\u0131n<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>5<br \/>\nLimon sar\u0131s\u0131 ve al\u00fcminyum \u00e7\u00f6keltisi<br \/>\n0.1<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>6<br \/>\nG\u00fcn bat\u0131m\u0131 sar\u0131s\u0131 ve al\u00fcminyum \u00e7\u00f6keltisi<br \/>\n0.1<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>7<br \/>\nDo\u011fal amarant k\u0131rm\u0131z\u0131s\u0131<br \/>\n0.25<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>8<br \/>\nAmaranthine k\u0131rm\u0131z\u0131s\u0131 ve al\u00fcminyum \u00e7\u00f6keltisi<br \/>\n0.05<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>9<br \/>\nKarmin ve al\u00fcminyum \u00e7\u00f6keltisi<br \/>\n0.05<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>10<br \/>\nGardenya sar\u0131s\u0131<br \/>\n0.3<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>11<br \/>\nEritrosin ve al\u00fcminyum \u00e7\u00f6keltisi<br \/>\n0.05<br \/>\nSo\u011fuk meyveler<\/p>\n<p>12<br \/>\nTitanyum dioksit<br \/>\n10<br \/>\nMeyveler ve i\u00e7ecekler<\/p>\n<p>13<br \/>\nZerde\u00e7al<br \/>\n\u00dcretim ihtiya\u00e7lar\u0131na g\u00f6re uygun miktar<br \/>\nMeyve<\/p>\n<p>14<br \/>\nParlak mavi ve al\u00fcminyum rengi \u00e7\u00f6keltisi<br \/>\n0.025<br \/>\nMeyveler<\/p>\n<p>15<br \/>\nYeni k\u0131rm\u0131z\u0131 ve al\u00fcminyum \u00e7\u00f6keltisi<br \/>\n0.05<br \/>\nMeyve<\/p>\n<p>16<br \/>\nDut k\u0131rm\u0131z\u0131s\u0131<br \/>\n5<br \/>\nMeyveli Kek<\/p>\n<p><strong>4\u3001Di\u011ferleri<\/strong><br \/>\n\u00dcretim s\u00fcrecinde \u015fekerlenmi\u015f meyvelere baz\u0131 topaklanmay\u0131 \u00f6nleyici maddeler, em\u00fclgat\u00f6rler ve k\u0131vam artt\u0131r\u0131c\u0131lar da eklenmektedir.GB 2760-2014'te bunlar\u0131n kullan\u0131m\u0131na ili\u015fkin d\u00fczenlemeler Tablo 4'te g\u00f6sterilmi\u015ftir.GB\/T 21913-2008 \"G\u0131dalarda talk tayini\" test y\u00f6ntemi.<\/p>\n<p><strong>Tablo 4 \u015eekerlenmi\u015f meyveler ve so\u011fuk meyveler i\u00e7in topaklanmay\u0131 \u00f6nleyici maddelerin kullan\u0131m\u0131 ve GB 2760-2014'teki di\u011fer h\u00fck\u00fcmler<\/strong><\/p>\n<p>Hay\u0131r.<br \/>\nKatk\u0131 maddesi<br \/>\nTip<br \/>\nMaksimum kullan\u0131m g\/kg<br \/>\nYiyece\u011fin ad\u0131<\/p>\n<p>1<br \/>\nTalk<br \/>\nTopaklanmay\u0131 \u00f6nleyici madde<br \/>\n20<br \/>\nSo\u011fuk meyveler ve tatlar<\/p>\n<p>2<br \/>\nMagnezyum Stearat<br \/>\nEm\u00fclgat\u00f6r, Topaklanmay\u0131 \u00f6nleyici ajan<br \/>\n0.8<br \/>\n\u015eekerlenmi\u015f meyve<\/p>\n<p>3<br \/>\nDiasetil tartarik asit monodigliseritleri<br \/>\nEm\u00fclgat\u00f6r, K\u0131vamla\u015ft\u0131r\u0131c\u0131<br \/>\n1<br \/>\n\u015eekerlenmi\u015f gazpacho<\/p>","protected":false},"excerpt":{"rendered":"<p>\u00dclkemizde her zaman \"G\u00fcney bal Kuzey konserve\" olmu\u015ftur, G\u00fcney'de ya\u015f \u00fcr\u00fcnlerde konserve meyve a\u011f\u0131rl\u0131kl\u0131, Kuzey'de kuru \u00fcr\u00fcnlerde konserve meyve daha fazlad\u0131r. \u015eekerlenmi\u015f meyve, meyve asitleri, mineraller, C vitamini, \u00e7e\u015fitli amino asitler ve diyet lifi i\u00e7erir ve b\u00fcy\u00fck miktarda glikoz ve fruktoz i\u00e7erir, [...]<\/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 are the additives that you can&#039;t get around in preserves? 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