{"id":9483,"date":"2024-08-25T13:50:20","date_gmt":"2024-08-25T13:50:20","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9483"},"modified":"2024-08-25T13:50:20","modified_gmt":"2024-08-25T13:50:20","slug":"sugar-substitute","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/seker-ikamesi\/","title":{"rendered":"G\u0131da \u015fekeri ikameleri nelerdir?"},"content":{"rendered":"

D\u00fcnya genelinde obez insan say\u0131s\u0131n\u0131n artmas\u0131yla birlikte, g\u0131da \u015fekerinin azalt\u0131lmas\u0131 ve kontrol\u00fc insanlar\u0131n en acil sa\u011fl\u0131k ihtiya\u00e7lar\u0131ndan biri haline gelmi\u015ftir.<\/p>\n

Bu durumu hafifletmek i\u00e7in d\u00fcnya genelinde pek \u00e7ok \u00fclke \"\u015feker vergisi\" uygulamaya, yani \u015fekerli g\u0131dalar\u0131n fiyat\u0131n\u0131 y\u00fckseltmeye ba\u015flam\u0131\u015ft\u0131r; b\u00f6ylece \u015fekerli g\u0131dalar fiyat avantaj\u0131n\u0131 kaybedecek ve t\u00fcketiciler daha az \u015fekerli g\u0131dalar\u0131 tercih etmeye daha meyilli olacakt\u0131r. \u00c7in'in \"Sa\u011fl\u0131kl\u0131 \u00c7in Eylemi (2019-2030)\" de yeti\u015fkinler i\u00e7in g\u00fcnl\u00fck ilave \u015feker (\u00f6zellikle sakaroz) al\u0131m\u0131n\u0131n 25 g'dan fazla olmamas\u0131n\u0131 \u00f6nermekte ve g\u0131da \u00fcreticilerinin ve i\u015fletmecilerinin sakaroz yerine do\u011fal tatland\u0131r\u0131c\u0131 maddeler ve g\u0131da g\u00fcvenli\u011fi standartlar\u0131n\u0131n izin verdi\u011fi tatland\u0131r\u0131c\u0131lar kullanmas\u0131 gerekti\u011fini savunmaktad\u0131r.<\/p>\n

Sonu\u00e7 olarak, \u015feker ikameleri d\u00fc\u015f\u00fck enerji, yava\u015f glisemik ve y\u00fcksek tatl\u0131l\u0131k \u00f6zellikleri nedeniyle g\u0131da i\u015flemede yayg\u0131n olarak kullan\u0131lmaktad\u0131r. FoodPartner.com \u015feker ve \u015feker ikamelerinin tan\u0131mlar\u0131n\u0131, \u015feker ikamelerinin s\u0131n\u0131fland\u0131r\u0131lmas\u0131n\u0131, yayg\u0131n \u015feker ikamelerinin \u00f6zelliklerini ve \u015fekerli g\u0131dalar\u0131n nas\u0131l sat\u0131n al\u0131naca\u011f\u0131n\u0131 tan\u0131t\u0131yor.<\/h1>\n

\u015eeker ve \u015eeker \u0130kameleri<\/strong><\/p>\n

G\u0131dalardaki \u015feker kaynaklar\u0131, do\u011fal \u015fekerler (yani g\u0131dan\u0131n kendisiyle birlikte gelen \u015fekerler), ilave \u015fekerler (yani g\u0131daya eklenen ilave \u015fekerler) ve \u015feker ikameleri olmak \u00fczere \u00fc\u00e7 k\u0131sma ayr\u0131labilir.<\/p>\n

\u015eeker ikameleri, g\u0131dalardaki ilave \u015fekerlerin yerine kullan\u0131lan ikameler olarak anla\u015f\u0131labilir. G\u0131dalar\u0131n Besin Bile\u015fimi i\u00e7in Temel Terminoloji'ye (GB\/Z 21922-2008) g\u00f6re, g\u0131da ambalaj\u0131 \u00fczerindeki \"\u015feker\" t\u00fcm monosakkarit ve disakkaritleri ifade eder.<\/p>\n

Monosakkaritler glukoz, fruktoz ve galaktozu i\u00e7erir. \u015eeker alkolleri hari\u00e7 olmak \u00fczere s\u00fckroz, laktoz ve maltozu i\u00e7eren disakkarit. \u015eekerin net bir tan\u0131m\u0131 olmamakla birlikte, \u015feker alkolleri de dahil olmak \u00fczere, hem g\u0131dan\u0131n tatl\u0131l\u0131\u011f\u0131 hem de d\u00fc\u015f\u00fck kalorili olmas\u0131 ile karakterize edilir. Bu nedenle \u015feker ikameleri \u015feker de\u011fildir.<\/p>\n

\u015eeker ikamelerinin s\u0131n\u0131fland\u0131r\u0131lmas\u0131<\/strong><\/p>\n

\u015eu anda piyasada bulunan g\u0131da \u015fekeri temel olarak do\u011fal tatland\u0131r\u0131c\u0131lar\u0131, yapay tatland\u0131r\u0131c\u0131lar\u0131, \u015feker alkollerini ve fonksiyonel oligosakkaritleri i\u00e7ermektedir.<\/p>\n

Yapay tatland\u0131r\u0131c\u0131lar, do\u011fal tatland\u0131r\u0131c\u0131lar ve \u015feker alkolleri g\u0131da katk\u0131 maddeleri tatland\u0131r\u0131c\u0131lar\u0131 kategorisine aittir. Bunlar aras\u0131nda, yapay tatland\u0131r\u0131c\u0131lar kimyasal olarak sentezlenir, do\u011fal tatland\u0131r\u0131c\u0131lar bitkilerden elde edilir ve yapay ve do\u011fal aras\u0131ndaki \u015feker alkolleri, esas olarak mikrobiyal fermantasyon haz\u0131rl\u0131\u011f\u0131 yoluyla elde edilir.<\/p>\n

Fonksiyonel oligosakkaritler (oligosakkaritler), \u00e7o\u011funlukla monosakkarit sentezi veya polisakkarit bozunmas\u0131 yoluyla haz\u0131rlanan, glikozidik ba\u011flarla ba\u011flanm\u0131\u015f 2 ila 10 monosakkarit molek\u00fcl\u00fcnden olu\u015fur.<\/p>\n

Yayg\u0131n \u015eeker \u0130kameleri<\/strong><\/p>\n

1.1 Tatland\u0131r\u0131c\u0131lar<\/strong>
\nTatland\u0131r\u0131c\u0131lar, modern g\u0131da end\u00fcstrisi i\u00e7in vazge\u00e7ilmez olan \u00f6nemli g\u0131da katk\u0131 maddeleridir ve do\u011fru miktarda tatland\u0131r\u0131c\u0131 g\u0131dan\u0131n tad\u0131n\u0131 ve lezzetini art\u0131rabilir. \u00c7in'in G\u0131da Katk\u0131 Maddelerinin Kullan\u0131m\u0131 i\u00e7in Ulusal G\u0131da G\u00fcvenli\u011fi Standard\u0131 (GB 2760-2014) tatland\u0131r\u0131c\u0131lar\u0131n kullan\u0131m kapsam\u0131n\u0131 ve dozaj\u0131n\u0131 a\u00e7\u0131k\u00e7a belirtmektedir, bu nedenle standarda uygun olarak makul bir \u015fekilde kullan\u0131ld\u0131klar\u0131 s\u00fcrece g\u00fcvenlidirler.<\/p>\n

\u015eu anda, \u00c7in GB 2760 20'den fazla tatland\u0131r\u0131c\u0131 \u00e7e\u015fidinin kullan\u0131m\u0131n\u0131 onaylam\u0131\u015ft\u0131r. Bunlar\u0131n ba\u015fl\u0131calar\u0131 \u015funlard\u0131r: eritritol, ksilitol, maltitol ve di\u011fer d\u00fc\u015f\u00fck tatland\u0131r\u0131c\u0131lar; sukraloz, aspartam, ases\u00fclfam, tatland\u0131r\u0131c\u0131lar, sodyum sakarin, neotam ve di\u011fer y\u00fcksek tatland\u0131r\u0131c\u0131lar. D\u00fc\u015f\u00fck tatland\u0131r\u0131c\u0131lar i\u00e7in Kabul Edilebilir G\u00fcnl\u00fck Al\u0131m Miktar\u0131 (ADI) konusunda bir s\u0131n\u0131rlama bulunmazken, y\u00fcksek tatland\u0131r\u0131c\u0131lar i\u00e7in ADI konusunda s\u0131n\u0131rlamalar bulunmaktad\u0131r.<\/p>\n

Do\u011fal tatland\u0131r\u0131c\u0131lar do\u011fal bile\u015fenlerden elde edilir ve i\u015flenir ve d\u00fc\u015f\u00fck kalorilidir. Yayg\u0131n do\u011fal tatland\u0131r\u0131c\u0131lar aras\u0131nda steviosid, rosmarinik asit ve meyan k\u00f6k\u00fc tatland\u0131r\u0131c\u0131s\u0131 bulunur.<\/p>\n

Sentetik tatland\u0131r\u0131c\u0131lar kimyasal olarak sentezlenmi\u015f, tatl\u0131 bir tada sahip ancak besin i\u00e7ermeyen kimyasal maddelerdir ve genellikle sakarozdan 10 ila y\u00fczlerce kat daha tatl\u0131d\u0131r.<\/p>\n

G\u0131dalarda yayg\u0131n olarak bulunan sentetik tatland\u0131r\u0131c\u0131lar aras\u0131nda sukraloz, aspartam, ases\u00fclfam, tatland\u0131r\u0131c\u0131, sodyum sakarin ve neotam bulunur. Bunlar aras\u0131nda sukraloz \u00e7ok tatl\u0131d\u0131r ve s\u00fckroza en yak\u0131n tada sahip sentetik tatland\u0131r\u0131c\u0131d\u0131r.<\/p>\n

Aspartam, ases\u00fclfam ile kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda tat olarak s\u00fckroza daha yak\u0131nd\u0131r. Tatland\u0131r\u0131c\u0131 tatl\u0131l\u0131\u011f\u0131 sakkarozun yakla\u015f\u0131k 30 ila 40 kat\u0131d\u0131r. Sodyum sakarin ise fazla t\u00fcketildi\u011finde rahats\u0131zl\u0131\u011fa neden olabilir, bu nedenle g\u0131dalarda daha az kullan\u0131l\u0131r. Neotam, y\u00fcksek tatl\u0131l\u0131k ve daha iyi g\u00fcvenlik avantajlar\u0131na sahip olan bir aspartam t\u00fcrevidir.<\/p>\n

\"\u015eekerleme Terminolojisi\" (GB\/T 31120-2014) h\u00fck\u00fcmlerine g\u00f6re \u015feker alkol\u00fc, ni\u015fasta veya amilopektin veya hammadde olarak ni\u015fasta d\u0131\u015f\u0131ndaki karbonhidratlar\u0131, hidroliz ve ard\u0131ndan hidrojenasyon veya fermantasyon veya ikiden fazla hidroksil grubu i\u00e7eren \u00fcr\u00fcnlerin rafine edilmesinin enzim katalizli y\u00f6ntemi ile elde edilen \u00fcr\u00fcn\u00fc ifade eder.<\/p>\n

Yap\u0131s\u0131 \u015fekere benzedi\u011fi i\u00e7in \u015fekere benzer bir tatl\u0131l\u0131\u011fa sahiptir. Ancak \u015fekerin kimyasal \u00f6zellikleri daha kararl\u0131d\u0131r, g\u0131daya eklendi\u011finde g\u0131da kalitesini art\u0131rabilir. \u015eeker alkol\u00fc tatland\u0131r\u0131c\u0131lar esas olarak meyve ve sebzelerden elde edilir, s\u00fckrozdan daha tatl\u0131d\u0131r, ksilitol, eritritol, maltitol ve sorbitol dahil olmak \u00fczere d\u00fc\u015f\u00fck kalorilidir.<\/p>\n

1.2 Fonksiyonel oligosakkarit<\/strong>
\nFonksiyonel oligosakkaritler, diyet lifinin fizyolojik i\u015flevlerinin \u00e7o\u011funa sahip, suda \u00e7\u00f6z\u00fcnen diyet lifidir. \u0130nsan ba\u011f\u0131rsaklar\u0131 taraf\u0131ndan sindirilemedi\u011fi ve emilemedi\u011fi i\u00e7in, do\u011frudan ba\u011f\u0131rsak sistemine girebilir ve bifidobakterilerin \u00e7o\u011falmas\u0131 etkisine sahip olan bifidobakteriler taraf\u0131ndan kullan\u0131labilir.<\/p>\n

D\u00fc\u015f\u00fck enerjili olmas\u0131 nedeniyle diyabetik ve obez ki\u015filer i\u00e7in tatland\u0131r\u0131c\u0131 olarak kullan\u0131labilir. Ayr\u0131ca di\u015f \u00e7\u00fcr\u00fcklerini \u00f6nleme \u00f6zelli\u011fine de sahiptir. Yayg\u0131n fonksiyonel oligosakkaritler \u015funlard\u0131r: oligoizomaltoz, oligofruktoz, oligosakkaritler, oligosakkaritler, oligogalaktoz, fruktoz vb.<\/p>\n

\u015eeker \u0130kameleri i\u00e7in Etiketleme Gereklilikleri<\/strong><\/p>\n

G\u0131da bile\u015fenleri listesindeki \u015feker ikameleri g\u0131da katk\u0131 maddesi veya g\u0131da hammaddesi olarak kullan\u0131labilir ve etiketleme gereklilikleri GB 7718 h\u00fck\u00fcmlerine uygun olmal\u0131d\u0131r. G\u0131da katk\u0131 maddeleri, g\u0131da katk\u0131 maddeleri \u00f6zel ad\u0131, g\u0131da katk\u0131 maddeleri fonksiyonel kategori ad\u0131 ve ayn\u0131 zamanda etiketleme \u00f6zel ad\u0131 veya uluslararas\u0131 kod (INS numaras\u0131) olarak etiketlenebilir.<\/p>\n

Bunlar aras\u0131nda aspartam \"aspartam (fenilalanin i\u00e7eren)\" olarak etiketlenmelidir. Bile\u015fik katk\u0131 maddeleri, nihai \u00fcr\u00fcnde i\u015flevsel bir role sahip olan her bir g\u0131da katk\u0131 maddesi i\u00e7in i\u00e7erik listesinde etiketlenmelidir.<\/p>\n

Bu nedenle, bile\u015fik tatland\u0131r\u0131c\u0131lar \"bile\u015fik tatland\u0131r\u0131c\u0131 (aspartam (fenilalanin i\u00e7eren), eritritol)\" veya \"aspartam (fenilalanin i\u00e7eren), eritritol\" olarak etiketlenebilir.<\/p>\n

Fonksiyonel oligosakkarit \u015feker ikamesi g\u0131da bile\u015fenlerine aittir, g\u0131da bile\u015fenlerinin etiketleme gereksinimlerinde GB 7718'e ba\u015fvurabilir.<\/p>\n

\"\u015eekerli\" g\u0131dalar nas\u0131l sat\u0131n al\u0131n\u0131r<\/strong><\/p>\n

Bir yandan, g\u0131dan\u0131n besin bile\u015fimi, \"enerji, ya\u011f ve karbonhidrat i\u00e7eri\u011fi\" tablosundaki \"\u015feker i\u00e7eri\u011fine\" bak\u0131n. \"\u015eeker i\u00e7eri\u011finin\" \"\u015fekersiz\", \"0 \u015fekerli\", \"d\u00fc\u015f\u00fck \u015fekerli\", \"d\u00fc\u015f\u00fck \u015fekerli\", \"d\u00fc\u015f\u00fck \u015fekerli\", \"d\u00fc\u015f\u00fck \u015fekerli\", \"d\u00fc\u015f\u00fck \u015fekerli\", \"d\u00fc\u015f\u00fck \u015fekerli\", \"d\u00fc\u015f\u00fck \u015fekerli\" ve \"d\u00fc\u015f\u00fck \u015fekerli\" olmas\u0131n\u0131 \u015fart ko\u015fan \"Haz\u0131r Ambalajl\u0131 G\u0131dalar\u0131n Beslenme Etiketlemesi i\u00e7in G\u0131da G\u00fcvenli\u011fi Genel Prensipleri Ulusal Standard\u0131\" (GB 28050-2011) ile uyumlu olup olmad\u0131\u011f\u0131n\u0131 belirleyin. D\u00fc\u015f\u00fck \u015eeker\" (\"\u015eekersiz\" veya '0 \u015eeker', \u015feker i\u00e7eri\u011fi \u2264 0,5 g\/100 g (100 mL); 'D\u00fc\u015f\u00fck \u015eeker', \u015feker i\u00e7eri\u011fi \u2264 0,5 g\/100 g (100 mL); 'D\u00fc\u015f\u00fck \u015eeker', \u015feker i\u00e7eri\u011fi \u22640,5 g\/100 g (100 mL); \"D\u00fc\u015f\u00fck \u015eeker \"D\u00fc\u015f\u00fck \u015eeker\", \u015feker i\u00e7eri\u011fi \u2264 5 g\/100 g (100 mL)) standard\u0131 anlam\u0131na gelir.<\/p>\n

Ayn\u0131 zamanda, \"enerji, ya\u011f ve karbonhidrat i\u00e7eri\u011fine\" bak\u0131n, e\u011fer i\u00e7erik y\u00fcksekse, \u015fekersiz, az \u015fekerli g\u0131da h\u00fck\u00fcmlerini kar\u015f\u0131lasa bile, s\u0131f\u0131r karbonhidratl\u0131 oldu\u011fu anlam\u0131na gelmez, \u00f6l\u00e7\u00fcl\u00fc t\u00fcketilmelidir.<\/p>\n

\u00d6te yandan, ger\u00e7ekten \u015feker eklenip eklenmedi\u011fini g\u00f6rmek i\u00e7in i\u00e7indekiler listesine bak\u0131n. Burada g\u0131dan\u0131n kendisinin \u015feker i\u00e7erip i\u00e7ermedi\u011fi (bal, meyve suyu vb.) ve hangi kategoride \u015feker ikamesi kullan\u0131ld\u0131\u011f\u0131 ay\u0131rt edilmelidir. Genellikle \u015feker alkol\u00fc yerine kullan\u0131lan \u015fekerlerin kalorisi d\u00fc\u015f\u00fckt\u00fcr, sentetik ve do\u011fal tatland\u0131r\u0131c\u0131lar\u0131n kalorisi yoktur ve fonksiyonel oligosakkaritler d\u00fc\u015f\u00fck kalorili olmalar\u0131n\u0131n yan\u0131 s\u0131ra faydal\u0131d\u0131r.<\/p>\n

Bununla birlikte, \u015feker ikamelerinin, \u00f6zellikle de yapay tatland\u0131r\u0131c\u0131lar\u0131n g\u00fcvenli\u011fi konusunda hala \u00e7ok fazla tart\u0131\u015fma oldu\u011fundan, \u015feker ikamelerinin faydalar\u0131n\u0131 en \u00fcst d\u00fczeye \u00e7\u0131karmas\u0131na izin vermek i\u00e7in \u015feker ikameli g\u0131dalar bile \u00f6l\u00e7\u00fcl\u00fc t\u00fcketilmelidir.<\/p>\n

\u00d6zet<\/strong><\/p>\n

\u00d6zetle, g\u0131dalara \u015feker yerine ge\u00e7en maddelerin eklenmesi \u015fekersiz g\u0131da ile ayn\u0131 \u015fey de\u011fildir. \u015eekersizlik bir i\u00e7erik iddias\u0131d\u0131r ve \u00f6nemli olan g\u0131daya eklenen \u015fekerlerin s\u0131n\u0131rland\u0131r\u0131lmas\u0131d\u0131r. \u015eeker ikameleri g\u0131dalara tatl\u0131l\u0131k verme, d\u00fc\u015f\u00fck kalori, di\u015f \u00e7\u00fcr\u00fcklerini \u00f6nleme ve bifidobakterilerin \u00e7o\u011falmas\u0131n\u0131 sa\u011flama \u00f6zelliklerine sahip oldu\u011fundan, kilo vermek ve kan \u015fekerini kontrol etmek isteyen ki\u015filer taraf\u0131ndan kullan\u0131lmaya uygundur. Ancak, g\u0131dalara eklendikleri i\u00e7in rastgele al\u0131mdan ve \u015feker ikamelerine a\u015f\u0131r\u0131 ba\u011f\u0131ml\u0131l\u0131ktan da ka\u00e7\u0131nmal\u0131y\u0131z, bu da daha az \u015fekerle ya\u015fanabilecek bir hayat\u0131 daha fazla \u015feker ikamesi ile ya\u015fanacak bir hayata d\u00f6n\u00fc\u015ft\u00fcr\u00fcr.<\/p>","protected":false},"excerpt":{"rendered":"

D\u00fcnya genelinde obez insan say\u0131s\u0131n\u0131n artmas\u0131yla birlikte, g\u0131da \u015fekerinin azalt\u0131lmas\u0131 ve kontrol\u00fc insanlar\u0131n en acil sa\u011fl\u0131k ihtiya\u00e7lar\u0131ndan biri haline gelmi\u015ftir. Bu durumu hafifletmek i\u00e7in d\u00fcnya \u00e7ap\u0131nda bir\u00e7ok \u00fclke \"\u015feker vergisi\" uygulamaya, yani \u015fekerli g\u0131dalar\u0131n fiyat\u0131n\u0131 y\u00fckseltmeye ba\u015flam\u0131\u015ft\u0131r, b\u00f6ylece \u015fekerli g\u0131dalar [...]<\/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 are food sugar substitutes? - 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\/seker-ikamesi\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are food sugar substitutes? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"With the increasing number of obese people worldwide, food sugar reduction and control has become one of the most urgent health needs of the people. 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