{"id":9448,"date":"2024-08-24T14:07:05","date_gmt":"2024-08-24T14:07:05","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9448"},"modified":"2024-08-24T14:07:05","modified_gmt":"2024-08-24T14:07:05","slug":"food-bleach","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/gida-agartici\/","title":{"rendered":"G\u0131da a\u011fart\u0131c\u0131s\u0131 nedir?"},"content":{"rendered":"

G\u0131da a\u011fart\u0131c\u0131 nedir<\/strong><\/p>\n

GB2760 G\u0131da Katk\u0131 Maddelerinin Kullan\u0131m\u0131 i\u00e7in G\u0131da G\u00fcvenli\u011fi Ulusal Standard\u0131na g\u00f6re, a\u011fart\u0131c\u0131, g\u0131dan\u0131n renklendirici fakt\u00f6rlerini yok edebilen veya engelleyebilen, solmas\u0131n\u0131 sa\u011flayan veya kahverengile\u015fmesini \u00f6nleyen maddeleri ifade eder.<\/p>\n

G\u0131dalar\u0131 i\u015flemek i\u00e7in neden g\u0131da a\u011fart\u0131c\u0131s\u0131 kullanmam\u0131z gerekiyor?<\/strong><\/p>\n

Baz\u0131 yiyecekler i\u015flendikten sonra renk de\u011fi\u015fikli\u011fi olgusu ortaya \u00e7\u0131kaca\u011f\u0131ndan, renk ideal de\u011fildir, a\u011fart\u0131c\u0131 ile i\u015flenmi\u015f yiyeceklerin kullan\u0131m\u0131, beyaz renk, daha iyi g\u00f6r\u00fcn\u00fcm, t\u00fcketiciler aras\u0131nda daha pop\u00fcler, bu nedenle \u00fcreticiler yiyecekleri beyazlatman\u0131n yollar\u0131n\u0131 bulacakt\u0131r.<\/p>\n

G\u0131dalar\u0131n renginin solmas\u0131n\u0131n 3 ana nedeni vard\u0131r:<\/strong>
\n2.1 Enzimatik esmerle\u015fme meydana gelir<\/strong>
\nMeyveler, sebzeler, patatesler bir s\u0131n\u0131f\u0131n varl\u0131\u011f\u0131nda fenol oksidaz<\/strong> ve polifenol maddeler<\/strong>Bu ikisi bir araya gelerek renkli maddeler olu\u015fturacak, ayr\u0131ca oksijen enzimatik kahverengile\u015fme meydana getirecek ve rengin k\u0131rm\u0131z\u0131dan kahverengiye ve ard\u0131ndan siyaha oksidasyonu ger\u00e7ekle\u015fecektir.<\/p>\n

Genellikle bu fenol oksidaz ve polifenol maddeleri h\u00fccrede s\u0131k\u0131ca ayr\u0131lm\u0131\u015ft\u0131r, ancak malzemeler bir \u00e7arpma veya kesik, h\u00fccre hasar\u0131, \"duvar\" \u00e7\u00f6k\u00fc\u015f\u00fcnden ayr\u0131l\u0131r, t\u00fcm maddeler birbirine kar\u0131\u015f\u0131r, iki t\u00fcr madde bulu\u015facak ve havadaki oksijenle reaksiyona girerek kahverengi maddelere neden olacakt\u0131r. \u00d6rne\u011fin, bir s\u00fcre havada b\u0131rak\u0131lan kesilmi\u015f patateslerin kesik y\u00fczeyi kararacakt\u0131r.<\/p>\n

2.2 Enzimatik olmayan esmerle\u015fme<\/strong>
\nEnzimatik olmayan esmerle\u015fme, a\u015fa\u011f\u0131dakiler aras\u0131ndaki reaksiyondur karbonil maddeler<\/strong> ve azotlu maddeler<\/strong>Bu da koyu kahverengi maddeler olu\u015fturur. Kurutulmu\u015f sebzeler gibi az nemli baz\u0131 g\u0131dalar depoland\u0131k\u00e7a koyula\u015f\u0131r ve s\u00fct tozu ve soya fasulyesi tozu da a\u00e7\u0131k kahverengi g\u00f6r\u00fcn\u00fcr, bunlar\u0131n hepsi enzimatik olmayan kahverengile\u015fme ile ilgilidir.<\/p>\n

2.3 G\u0131dalardaki renkli maddeler<\/strong>
\nBaz\u0131 g\u0131dalar \u015funlar\u0131 i\u00e7erir do\u011fal pigmentler<\/strong> ve renkli maddeler<\/strong>Unda bulunan orijinal karoten ve flavonoidler gibi, unun a\u00e7\u0131k sar\u0131 renkte g\u00f6r\u00fcnmesini sa\u011flar.<\/p>\n

Yayg\u0131n \u00e7ama\u015f\u0131r suyu ve kullan\u0131m\u0131<\/strong><\/p>\n

GB2760'a g\u00f6re, \u00c7in'de g\u0131dalarda kullan\u0131m\u0131 onaylanan a\u011fartma maddeleri aras\u0131nda k\u00fck\u00fcrt dioksit, potasyum metabis\u00fclfit, sodyum metabis\u00fclfit, sodyum s\u00fclfit, sodyum bis\u00fclfit, sodyum hipos\u00fclfit ve k\u00fck\u00fcrt bulunmaktad\u0131r. Kullan\u0131m s\u00fcrecinde esas olarak s\u00fclf\u00fcr dioksit a\u00e7\u0131\u011fa \u00e7\u0131karan ve enzimatik olmayan esmerle\u015fmeyi ve enzimatik esmerle\u015fmeyi engellemek i\u00e7in s\u00fclf\u00fcr dioksit kullanan indirgeyici bir a\u011fartma maddesidir.<\/p>\n

1. S\u00fclf\u00fcr f\u00fcmigasyonu<\/strong>
\nK\u00fck\u00fcrt f\u00fcmigasyonu, k\u00fck\u00fcrt dioksit f\u00fcmigasyonu \u00fcretmek i\u00e7in kapal\u0131 bir alanda k\u00fck\u00fcrt yakma y\u00f6ntemidir, \"eski bir i\u015flemdir\", \"kara kalpli uygulama\" olarak duydu\u011fumuzdan ziyade, g\u0131da a\u011fartma i\u00e7in kullan\u0131lan g\u0131da a\u011fart\u0131c\u0131 olarak izin verilir.<\/p>\n

K\u00fck\u00fcrt f\u00fcmigasyonunun prensibi, k\u00fck\u00fcrt dioksitin enzimatik esmerle\u015fmeyi engelleyebilmesinin yan\u0131 s\u0131ra, esmerle\u015fmeyi \u00f6nlemek i\u00e7in Meladik reaksiyonu da engellemesidir. Ayn\u0131 zamanda, k\u00fck\u00fcrt dioksit meyve ve sebzelerde C vitamini koruyucu bir etkiye sahiptir, bu nedenle beslenme a\u00e7\u0131s\u0131ndan zararl\u0131 de\u011fildir. Ancak bu y\u00f6ntem, kalan k\u00fck\u00fcrt dioksit miktar\u0131n\u0131 kontrol etmek i\u00e7in iyi de\u011fildir. Son y\u0131llarda, ilgili ulusal standartlar kal\u0131nt\u0131 k\u00fck\u00fcrt dioksit miktar\u0131n\u0131 s\u0131k\u0131 bir \u015fekilde s\u0131n\u0131rlad\u0131\u011f\u0131ndan, bu geleneksel s\u00fcre\u00e7 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde iyile\u015ftirilmi\u015f, hatta ortadan kald\u0131r\u0131lm\u0131\u015ft\u0131r.<\/p>\n

Yani gelecekte, k\u00fck\u00fcrt ile t\u00fcts\u00fclenmi\u015f falanca meyveyi duyaca\u011f\u0131z, GB 2760-2014 gereklilikleri do\u011frultusunda k\u00fck\u00fcrt dioksit kal\u0131nt\u0131s\u0131 olabildi\u011fi s\u00fcrece bunun g\u00fcvensiz oldu\u011funu d\u00fc\u015f\u00fcnm\u00fcyoruz.<\/p>\n

2. Do\u011frudan s\u00fclf\u00fcr dioksit ilavesi<\/strong>
\nG\u0131dalarda k\u00fck\u00fcrt dioksit \u00e7ok geni\u015f bir kullan\u0131m alan\u0131na sahiptir, taze meyve, kurutulmu\u015f meyve, \u015fekerlenmi\u015f meyve, kurutulmu\u015f sebze, kurutulmu\u015f mantar veya mantar konservesi, f\u0131nd\u0131k, kakao \u00fcr\u00fcnleri, kurabiye, bambu, \u015feker, meyve ve sebze sular\u0131, \u015farap ve benzerlerinin y\u00fczey i\u015flemlerine k\u00fck\u00fcrt dioksit eklenebilir.<\/p>\n

3. S\u00fclfitlerin a\u011fartma etkisi<\/strong>
\n\u00c7in'in g\u0131da \u00fcretim s\u00fcrecinde, g\u0131da a\u011fartma maddesinin fiili kullan\u0131m\u0131 esas olarak s\u00fclfit ve susuz sodyum s\u00fclfit, sodyum s\u00fclfit, sodyum hipos\u00fclfit ve sodyum metabis\u00fclfit gibi tuzlar\u0131d\u0131r. Sodyum hipos\u00fclfitin en eski standard\u0131 sodyum hipodis\u00fclfit (genellikle sigorta tozu olarak bilinir) olarak adland\u0131r\u0131lm\u0131\u015ft\u0131r. Buna ek olarak, tek bir bile\u015fenin tatmin edici olmayan a\u011fartma etkisi nedeniyle, \u015fu anda piyasada \u00e7ok say\u0131da bile\u015fik g\u0131da a\u011fart\u0131c\u0131s\u0131 bulunmaktad\u0131r ve bunlardan sodyum hipos\u00fclfit + sodyum metabis\u00fclfit kombinasyonu en yayg\u0131n olan\u0131d\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"

G\u0131da a\u011fart\u0131c\u0131 nedir GB2760 G\u0131da Katk\u0131 Maddelerinin Kullan\u0131m\u0131na \u0130li\u015fkin Ulusal G\u0131da G\u00fcvenli\u011fi Standard\u0131na g\u00f6re, a\u011fart\u0131c\u0131, g\u0131dan\u0131n renklendirici fakt\u00f6rlerini yok edebilen veya engelleyebilen, solmas\u0131n\u0131 sa\u011flayan veya kahverengile\u015fmesini \u00f6nleyen maddeleri ifade eder. G\u0131dalar\u0131 i\u015flemek i\u00e7in neden g\u0131da a\u011fart\u0131c\u0131s\u0131 kullanmam\u0131z gerekiyor? \u00c7\u00fcnk\u00fc baz\u0131 g\u0131da [...]<\/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 food bleach? - 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\/gida-agartici\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is food bleach? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is food bleach According to GB2760 National Standard for Food Safety Standard for the Use of Food Additives, bleach refers to substances that can destroy or inhibit the coloring factors of food, make it fade or save it from browning. 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