Fizikokimyasal \u00f6zellikler:<\/strong> Capsanthin (molek\u00fcler form\u00fcl: C40H56O3, molek\u00fcler a\u011f\u0131rl\u0131k: 584.85), Capsicum annuum (molek\u00fcler form\u00fcl: C40H56O4, molek\u00fcler a\u011f\u0131rl\u0131k: 600.85), k\u0131rm\u0131z\u0131 biber k\u0131rm\u0131z\u0131 pigmentindeki ana renklendirici bile\u015fendir ve toplam pigment i\u00e7eri\u011finin yakla\u015f\u0131k 50%-60%'sini olu\u015fturur.<\/p>\n K\u0131rm\u0131z\u0131 biber pigmentinin end\u00fcstriyel \u00fcr\u00fcn formu koyu k\u0131rm\u0131z\u0131 ya\u011fl\u0131 s\u0131v\u0131d\u0131r, \u00e7o\u011fu ya\u011fda ve mineral ya\u011fda kolayca \u00e7\u00f6z\u00fcn\u00fcr. \u0130\u00e7 mekan \u0131\u015f\u0131k stabilitesinde k\u0131rm\u0131z\u0131 biber pigmenti daha iyidir, baz\u0131 \u00e7al\u0131\u015fmalar \u015funu g\u00f6stermektedir: 4 hafta boyunca i\u00e7 mekana yerle\u015ftirilir, solma olgusu yoktur, ancak do\u011frudan g\u00fc\u00e7l\u00fc d\u0131\u015f mekan \u0131\u015f\u0131\u011f\u0131na maruz kald\u0131\u011f\u0131nda solmas\u0131 daha kolayd\u0131r; k\u0131rm\u0131z\u0131 biber pigmentinin s\u0131cakl\u0131\u011f\u0131n\u0131n da belirli bir etkisi vard\u0131r, s\u0131cakl\u0131k ne kadar y\u00fcksekse pigment kayb\u0131 o kadar fazla olur; aside kar\u015f\u0131 direnci, alkali direnci daha iyidir, PH de\u011feri 3-12 aras\u0131nda, stabilin rengi ve parlakl\u0131\u011f\u0131; indirgenmeye dayan\u0131kl\u0131, oksidasyona dayan\u0131kl\u0131 de\u011fil.<\/p>\n G\u00fcvenlik:<\/strong> K\u0131rm\u0131z\u0131 biber pigmenti Birle\u015fmi\u015f Milletler G\u0131da ve Tar\u0131m \u00d6rg\u00fct\u00fc (FAO), Birle\u015fik Krall\u0131k, Japonya ve D\u00fcnya Sa\u011fl\u0131k \u00d6rg\u00fct\u00fc (WHO) taraf\u0131ndan kullan\u0131m s\u0131n\u0131r\u0131 olmayan do\u011fal bir g\u0131da boyas\u0131 olarak de\u011ferlendirilmi\u015ftir.<\/p>\n GB 2760-2014 \"G\u0131da Katk\u0131 Maddelerinin Kullan\u0131m\u0131 i\u00e7in Ulusal G\u0131da G\u00fcvenli\u011fi Standard\u0131 \"na g\u00f6re, dondurulmu\u015f pirin\u00e7 ve eri\u015fte \u00fcr\u00fcnlerinde, hamur i\u015flerinde, unlu mamul dolgular\u0131nda ve bulama\u00e7l\u0131 y\u00fczeylerde k\u0131rm\u0131z\u0131 biber, baharatl\u0131 et \u00fcr\u00fcnleri (baharatl\u0131 \u00e7i\u011f et), bu g\u0131da kategorileri s\u0131n\u0131r de\u011fer gereksinimlerinin maksimum kullan\u0131m\u0131d\u0131r.<\/p>\n K\u0131rm\u0131z\u0131 Biber Uygulamas\u0131<\/strong><\/p>\n GB 2760 G\u0131da G\u00fcvenli\u011fi ve G\u0131da Katk\u0131 Maddeleri Ulusal Standard\u0131 h\u00fck\u00fcmlerine g\u00f6re, k\u0131rm\u0131z\u0131 biberin g\u0131dalardaki kullan\u0131m kapsam\u0131 ve maksimum kullan\u0131m miktar\u0131 a\u015fa\u011f\u0131daki gibidir.<\/p>\n K\u0131rm\u0131z\u0131 biber k\u0131rm\u0131z\u0131 pigmenti meyve ve sebze suyu i\u00e7eceklerinde, j\u00f6le, soya sosu ve \u015feker ve di\u011fer g\u0131dalarda kullan\u0131ld\u0131\u011f\u0131nda, sadece insan v\u00fccudu \u00fczerinde toksik yan etkileri yoktur, ayn\u0131 zamanda insan v\u00fccudundaki belirli besin de\u011ferine sahip karotenoid bile\u015fiklerini de artt\u0131r\u0131r.<\/p>\n Kullan\u0131ld\u0131\u011f\u0131nda, tek tip renklendirme, daha kararl\u0131 do\u011fa, parlak ve parlak renk, iyi parlakl\u0131k ile karakterize edilir, g\u0131da end\u00fcstrisinde, \u00f6zellikle soya sosu ve di\u011fer g\u0131dalarda daha iyi sonu\u00e7lar\u0131n uygulanmas\u0131nda geni\u015f bir uygulama beklentisi vard\u0131r.<\/p>\n \u00c7al\u0131\u015fmalar, g\u0131da renklendirme etkisindeki k\u0131rm\u0131z\u0131 biber pigmentinin iyi oldu\u011funu, \u00fc\u00e7 ay boyunca y\u00fczeye yerle\u015ftirildi\u011finde neredeyse hi\u00e7 y\u00fczen delaminasyon ve di\u011fer olaylar\u0131n olmad\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir.<\/p>\n Ba\u015fka bir Japonya ve \u00c7in, hem iyi stabilite hem de m\u00fckemmel renklendirme etkisi geli\u015ftirdi ve \u00fcretimi kolay, ac\u0131 biber pigment preparatlar\u0131 ile i\u00e7ecekler i\u00e7in katk\u0131 maddelerine ihtiya\u00e7 duymuyor.<\/p>\n G\u0131da sim\u00fclasyonu i\u00e7in k\u0131rm\u0131z\u0131 biber pigmenti, stabilitesi, \u0131\u015f\u0131k, \u0131s\u0131, asit ve alkali direnci, solma probleminde g\u0131da i\u015fleme sim\u00fclasyonuna daha iyi bir \u00e7\u00f6z\u00fcm olabilir, g\u0131dan\u0131n raf \u00f6mr\u00fcn\u00fc etkili bir \u015fekilde uzatabilir ve geni\u015f bir kaynak yelpazesi, ucuz, g\u0131da sim\u00fclasyonu do\u011fal renklendirici bir g\u0131da i\u00e7in daha idealdir. GB1886.34 G\u0131da Katk\u0131 Maddeleri Kapsaisin'e g\u00f6re Kapsaisin, ac\u0131 biber kabuklar\u0131ndan ve \u00fcr\u00fcnlerinden kapsaisinin ekstraksiyonu, filtrasyonu, konsantrasyonu ve kurutulmas\u0131 i\u015flemiyle yap\u0131lan bir g\u0131da katk\u0131 maddesidir. Duyusal gereksinimler: koyu k\u0131rm\u0131z\u0131 ya\u011fl\u0131 s\u0131v\u0131 Fizikokimyasal \u00f6zellikler: Kapsantin (molek\u00fcler form\u00fcl: C40H56O3, molek\u00fcler a\u011f\u0131rl\u0131k: 584.85), Capsicum annuum (molek\u00fcler form\u00fcl: C40H56O4, molek\u00fcler a\u011f\u0131rl\u0131k: 600.85) [...]<\/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![\"\"](\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-52-650x433.jpg\")
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