{"id":9646,"date":"2024-09-04T02:14:59","date_gmt":"2024-09-04T02:14:59","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9646"},"modified":"2024-09-04T02:16:48","modified_gmt":"2024-09-04T02:16:48","slug":"compounding-additives","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/compounding-additives\/","title":{"rendered":"Bile\u015fik katk\u0131 maddeleri nelerdir?"},"content":{"rendered":"

Bile\u015fik katk\u0131 maddeleri nelerdir?<\/h1>\n

Bile\u015fik g\u0131da katk\u0131 maddelerinin g\u0131da end\u00fcstrisinde giderek daha yayg\u0131n bir \u015fekilde uygulanmas\u0131yla birlikte, g\u0131da \u015firketleri, bile\u015fik katk\u0131 maddelerinin \u00fcretimini, kullan\u0131m\u0131n\u0131 ve etiketlenmesini nas\u0131l standartla\u015ft\u0131racaklar\u0131 konusunda da giderek daha fazla endi\u015fe duymaktad\u0131r. Bu makale, referans\u0131n\u0131z i\u00e7in baz\u0131 bile\u015fik g\u0131da katk\u0131 maddelerinin kullan\u0131m\u0131, etiketleme ve \u00fcretim s\u00fcrecindeki yayg\u0131n sorunlar\u0131 listelemektedir.
\nBile\u015fik g\u0131da katk\u0131 maddeleri nedir
\nGB 26687-2011 \"Bile\u015fik G\u0131da Katk\u0131 Maddeleri i\u00e7in G\u0131da G\u00fcvenli\u011fi Genel Prensipleri Ulusal Standard\u0131 \"na g\u00f6re, bile\u015fik g\u0131da katk\u0131 maddeleri, g\u0131dan\u0131n kalitesini art\u0131rmak ve g\u0131da i\u015flemeyi kolayla\u015ft\u0131rmak i\u00e7in iki veya daha fazla tek t\u00fcr g\u0131da katk\u0131 maddesinin katk\u0131 maddeleri ile veya katk\u0131 maddeleri olmadan fiziksel olarak kar\u0131\u015ft\u0131r\u0131lmas\u0131yla yap\u0131lan g\u0131da katk\u0131 maddelerini ifade eder.
\n\u00d6zel Not: Bile\u015fik g\u0131da katk\u0131 maddeleri ile ticarile\u015ftirilmi\u015f tek g\u0131da katk\u0131 maddelerini birbirinden ay\u0131r\u0131n Baz\u0131 tek g\u0131da katk\u0131 maddelerinde, katk\u0131 maddelerinin performans\u0131n\u0131 korumak veya daha iyi i\u015flev g\u00f6rmesini sa\u011flamak i\u00e7in bazen fonksiyonel yard\u0131mc\u0131 maddeler eklenir ve yard\u0131mc\u0131 maddelerin baz\u0131lar\u0131 ayn\u0131 zamanda g\u0131da katk\u0131 maddelerinin kendisidir. \u00d6rne\u011fin, rengi parlak tutmak ve oksidasyondan uzak tutmak i\u00e7in renklendiricilere antioksidanlar veya renk koruyucular eklenir. Bile\u015fik g\u0131da katk\u0131 maddeleri ve kendileri de katk\u0131 maddesi olan yard\u0131mc\u0131 maddeler i\u00e7eren tek g\u0131da katk\u0131 maddeleri, her ikisi de iki veya daha fazla g\u0131da katk\u0131 maddesi i\u00e7ermesine ra\u011fmen birbiriyle kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r. Her ikisi i\u00e7in de kullan\u0131m standartlar\u0131 ve etiketleme gereklilikleri farkl\u0131d\u0131r.
\nBile\u015fik g\u0131da katk\u0131 maddelerini ticarile\u015ftirilmi\u015f g\u0131da katk\u0131 maddelerinden ay\u0131rman\u0131n ana dayanaklar\u0131 \u015funlard\u0131r: (1) Bile\u015fik g\u0131da katk\u0131 maddelerindeki t\u00fcm katk\u0131 maddelerinin (eksipiyanlar hari\u00e7) nihai \u00fcr\u00fcnde bir i\u015flem rol\u00fc oynamas\u0131 ve ortak bir izinli g\u0131da kategorisine sahip olmas\u0131 gerekmektedir;
\n(2) Depolama, seyreltme, da\u011f\u0131tma vb. ama\u00e7larla bu g\u0131da katk\u0131 maddesini korumak i\u00e7in di\u011fer g\u0131da katk\u0131 maddelerinin eklendi\u011fi ticarile\u015ftirilmi\u015f g\u0131da katk\u0131 maddeleri. Di\u011fer g\u0131da katk\u0131 maddelerinin son kullan\u0131m g\u0131das\u0131nda i\u015flevsel bir rol oynamas\u0131na izin verilmez.
\nBile\u015fik G\u0131da Katk\u0131 Maddelerinin Kullan\u0131m\u0131 i\u00e7in Temel Gereklilikler ve \u00d6nlemler
\nI. Temel Gereklilikler Bile\u015fik g\u0131da katk\u0131 maddelerinin kullan\u0131m\u0131, isimlendirme ilkelerini, temel gereklilikleri, duyusal gereklilikleri, zararl\u0131 maddelerin kontrol\u00fcn\u00fc, etiketlemeyi ve bile\u015fik g\u0131da katk\u0131 maddelerinin di\u011fer i\u00e7eriklerini belirleyen GB 26687-2011 \"Bile\u015fik G\u0131da Katk\u0131 Maddeleri i\u00e7in G\u0131da G\u00fcvenli\u011fi Genel \u0130lkeleri Ulusal Standard\u0131\" gerekliliklerine uygun olmal\u0131d\u0131r.
\nGB 26687-2011'deki temel gereklilikler \u015funlard\u0131r: bile\u015fik g\u0131da katk\u0131 maddeleri insan v\u00fccudunda herhangi bir sa\u011fl\u0131k tehlikesine neden olmamal\u0131d\u0131r; bile\u015fik g\u0131da katk\u0131 maddeleri beklenen etkiyi sa\u011flarken g\u0131dadaki dozaj\u0131 en aza indirmelidir; bile\u015fik g\u0131da katk\u0131 maddelerinin \u00fcretimi i\u00e7in kullan\u0131lan \u00e7e\u015fitli g\u0131da katk\u0131 maddeleri GB 2760 h\u00fck\u00fcmlerine ve ulusal sa\u011fl\u0131k idari b\u00f6l\u00fcmlerinin duyurular\u0131na uygun olmal\u0131 ve ortak bir kullan\u0131m kapsam\u0131na sahip olmal\u0131d\u0131r. Bile\u015fik g\u0131da katk\u0131 maddeleri \u00fcretim s\u00fcrecinde kimyasal reaksiyonlara girmemeli ve yeni bile\u015fikler vb. \u00fcretmemelidir.
\n\u00d6zel Not: G\u0131da ve sak\u0131z bazl\u0131 \u015fekerleme bazlar\u0131 i\u00e7in aromalar, GB 26687-2011 Bile\u015fik G\u0131da Katk\u0131 Maddeleri i\u00e7in G\u0131da G\u00fcvenli\u011fi Genel H\u00fck\u00fcmleri Ulusal Standard\u0131 i\u00e7in ge\u00e7erli de\u011fildir Uygulama kapsam\u0131 a\u00e7\u0131kt\u0131r: \"Bu standart, g\u0131da ve sak\u0131z bazl\u0131 \u015fekerleme bazlar\u0131 i\u00e7in aromalar d\u0131\u015f\u0131ndaki t\u00fcm bile\u015fik g\u0131da katk\u0131 maddeleri i\u00e7in ge\u00e7erlidir.\" Bu nedenle, bile\u015fik g\u0131da katk\u0131 maddeleri i\u00e7in, g\u0131da aromas\u0131 ve sak\u0131z bazl\u0131 \u015fekerleme baz maddesi ge\u00e7erli de\u011fildir.
\n\u0130kinci olarak, \u00f6nlemlerin kullan\u0131m\u0131 (1) \u00e7e\u015fitli g\u0131da katk\u0131 maddesi bile\u015fenlerinin se\u00e7iminde g\u0131da katk\u0131 maddelerinin se\u00e7imi ortak bir kullan\u0131m kapsam\u0131na sahip olmal\u0131d\u0131r. Bile\u015fik tatland\u0131r\u0131c\u0131, ases\u00fclfam, tatland\u0131r\u0131c\u0131, sodyum sakarin vb. ana bile\u015fenlerinin her birindeki bile\u015fik tatland\u0131r\u0131c\u0131 gibi, bir g\u0131dada kullan\u0131ld\u0131\u011f\u0131nda, her bir bile\u015fenin g\u0131dada kullan\u0131lmas\u0131na izin verilmelidir. E\u011fer o g\u0131daya eklenmesi ve kullan\u0131lmas\u0131 yasak olan bile\u015fenler i\u00e7eriyorsa, o g\u0131dada kullan\u0131lmamal\u0131d\u0131r.
\n(2) Bile\u015fik g\u0131da katk\u0131 maddelerinin fiili olarak eklenmesi ve kullan\u0131lmas\u0131 s\u00fcrecinde, her bir g\u0131da katk\u0131 maddesinin maksimum kullan\u0131m miktar\u0131n\u0131n GB 2760 h\u00fck\u00fcmlerine uygun olmas\u0131 sa\u011flanmal\u0131d\u0131r.
\n(3) Kar\u0131\u015f\u0131k kullan\u0131mda g\u0131da katk\u0131 maddelerinin ayn\u0131 i\u015flevi (ayn\u0131 renklendirici, koruyucu, antioksidan), toplam\u0131n oran\u0131n\u0131n maksimum kullan\u0131m\u0131n\u0131n ilgili miktar\u0131 1'i ge\u00e7memelidir. \u00d6rne\u011fin, limon sar\u0131s\u0131, g\u00fcn bat\u0131m\u0131 sar\u0131s\u0131 j\u00f6le i\u00e7inde maksimum kullan\u0131m miktar\u0131 s\u0131ras\u0131yla 0.05g \/ kg ve 0.025g \/ kg, j\u00f6le i\u00e7indeki iki madde ayn\u0131 anda kar\u015f\u0131lamal\u0131d\u0131r: limon sar\u0131s\u0131 \/ 0.05 + G\u00fcn Bat\u0131m\u0131 Sar\u0131s\u0131 \/ 0.025\u22641. G\u0131da i\u00e7erik listesindeki bile\u015fik g\u0131da katk\u0131 maddeleri nas\u0131l tan\u0131mlan\u0131r?
\nI. G\u0131da bile\u015fen listesinde nihai \u00fcr\u00fcnde i\u015flevsel rol\u00fc olan her bir g\u0131da katk\u0131 maddesinin nas\u0131l etiketlenece\u011fi: GB 7718-2011 Bile\u015fik g\u0131da katk\u0131 maddelerinin etiketleme gereklilikleri hakk\u0131nda soru-cevap: \"Nihai \u00fcr\u00fcnde i\u015flevsel rol\u00fc olan her bir g\u0131da katk\u0131 maddesi, g\u0131da bile\u015fen listesinde tek tek etiketlenmelidir.\"
\nEtiketleme y\u00f6ntemi 1: Bile\u015fim \u00f6zelliklerini yans\u0131t\u0131n, \u00f6rne\u011fin \"\u0130\u00e7indekiler: domuz eti, ni\u015fasta, bile\u015fik nem tutucu madde (sodyum tripolifosfat, sodyum pirofosfat, maltodekstrin).\"
\nEtiketleme modu 2: do\u011frudan i\u00e7erik listesinde ayr\u0131 olarak tan\u0131mlan\u0131r, \u00f6rne\u011fin: \"\u0130\u00e7indekiler: domuz eti, ni\u015fasta, sodyum tripolifosfat, sodyum pirofosfat, maltodekstrin.\"
\n\u0130lgili standart h\u00fck\u00fcmlerinin anla\u015f\u0131lmas\u0131na ve piyasadaki yayg\u0131n i\u015faretleme y\u00f6ntemlerinin analizine g\u00f6re, yukar\u0131daki iki i\u015faretleme y\u00f6ntemi mevcuttur, g\u0131da bile\u015fenleri listesindeki her bir g\u0131da katk\u0131 maddesinin tek tek i\u015flevsel bir rol\u00fc ile su tutma maddesinin bile\u015fimi olmu\u015ftur, bile\u015fenlerin orijinalli\u011fi ve izlenebilirli\u011fi a\u00e7\u0131s\u0131ndan \u00f6nerilen i\u015faretleme y\u00f6ntemi se\u00e7imi birdir.
\nII. Bile\u015fik g\u0131da katk\u0131 maddelerindeki yard\u0131mc\u0131 maddelerin nihai \u00fcr\u00fcnde etiketlenmesinin gerekip gerekmedi\u011fi GB 7718-2011 G\u0131da katk\u0131 maddelerindeki yard\u0131mc\u0131 maddelerin etiketleme gereklilikleri hakk\u0131nda soru-cevap: \"G\u0131da katk\u0131 maddelerinde bulunan yard\u0131mc\u0131 maddeler nihai \u00fcr\u00fcnde i\u015flevsel bir rol oynamad\u0131\u011f\u0131nda, i\u00e7erik listesinde etiketlenmeleri gerekmez.\"
\nG\u0131da katk\u0131 maddelerindeki yard\u0131mc\u0131 maddeler, tek veya bile\u015fik bir g\u0131da katk\u0131 maddesinin i\u015flenmesi, depolanmas\u0131, standardizasyonu, \u00e7\u00f6z\u00fcnmesi ve di\u011fer i\u015flemler amac\u0131yla eklenen g\u0131da hammaddeleri ve g\u0131da katk\u0131 maddeleridir. Bu maddeler, g\u0131da katk\u0131 maddesinin kullan\u0131ld\u0131\u011f\u0131 g\u0131dada bir rol oynamad\u0131klar\u0131nda, bile\u015fen listesinde etiketlenmeleri gerekmez. Yukar\u0131daki muafiyet maddesinin gerekliliklerinin kar\u015f\u0131lanmas\u0131 d\u0131\u015f\u0131nda, bile\u015fik g\u0131da katk\u0131 maddesindeki yard\u0131mc\u0131 maddeler, eklenen miktarlar\u0131na g\u00f6re g\u0131da bile\u015fen listesinde s\u0131ralan\u0131r ve etiketlenir.
\nBile\u015fik G\u0131da Katk\u0131 Maddesi Ruhsat\u0131 Yeterlili\u011fi ile \u0130lgili Konular
\nI. Bile\u015fik g\u0131da katk\u0131 \u00fcr\u00fcnleri \u00fcr\u00fcn form\u00fclasyonlar\u0131na g\u00f6re ruhsatland\u0131r\u0131l\u0131r Bile\u015fik g\u0131da katk\u0131 \u00fcr\u00fcnleri \u00fcr\u00fcn form\u00fclasyonlar\u0131na g\u00f6re ruhsatland\u0131r\u0131l\u0131r, yani farkl\u0131 form\u00fclasyonlara sahip \u00fcr\u00fcnler ruhsat i\u00e7in ayr\u0131 ayr\u0131 ba\u015fvurmal\u0131d\u0131r. Ayn\u0131 tek t\u00fcr g\u0131da katk\u0131 maddesi ve yard\u0131mc\u0131 madde ile farkl\u0131 bile\u015fik g\u0131da katk\u0131 maddelerinin sadece oran\u0131 ayn\u0131 form\u00fcl \u00fcr\u00fcn ruhsat ba\u015fvurusuna uygun olabilir.
\n\u0130kinci olarak, g\u0131da katk\u0131 maddelerinin bile\u015fik \u00fcr\u00fcn form\u00fclasyonlar\u0131n\u0131n de\u011fi\u015ftirilmesi veya yeni form\u00fclasyonlar eklenmesi, standartlar\u0131n uygulanmas\u0131n\u0131 veya kategorideki de\u011fi\u015fiklikleri bildirmek i\u00e7in orijinal ba\u015fvuruya art\u0131k uymamas\u0131na yol a\u00e7\u0131yorsa, \u00fcretim lisans\u0131ndaki de\u011fi\u015fiklikler i\u00e7in ba\u015fvuruda bulunmal\u0131d\u0131r. \u00fcretim lisans\u0131 sertifikas\u0131n\u0131n i\u00e7eri\u011finin de\u011fi\u015ftirilmesi ihtiyac\u0131, ba\u015fvuru sahibinin bulundu\u011fu yerdeki veya \u00fczerindeki il\u00e7e d\u00fczeyinde yerel denetim ve y\u00f6netim departman\u0131na \"G\u0131da \u00dcretim Lisans\u0131 i\u00e7in \u0130dari Tedbirler\" uyar\u0131nca olmal\u0131d\u0131r.
\nG\u0131da katk\u0131 maddeleri \u00fcretim lisans\u0131n\u0131n yerinde do\u011frulanmas\u0131 ihtiyac\u0131, g\u0131da katk\u0131 maddesi \u00e7e\u015fitlerinin \u00f6zelliklerine, deneme g\u0131da katk\u0131 maddeleri test raporlar\u0131n\u0131n do\u011frulanmas\u0131na ve bile\u015fik g\u0131da katk\u0131 maddesi form\u00fclasyonlar\u0131na vb. dayanabilir. \u00dcreticinin kendi denetimi taraf\u0131ndan deneme g\u0131da denetimi veya nitelikli bir g\u0131da denetim kurumu denetimi taraf\u0131ndan g\u00f6revlendirilir.
\n\u00dc\u00e7\u00fcnc\u00fc olarak, bile\u015fik g\u0131da katk\u0131 maddelerinin sat\u0131\u015f\u0131n\u0131n, \u00c7in Halk Cumhuriyeti'nde g\u0131da sat\u0131\u015f\u0131 ve g\u0131da hizmeti faaliyetlerinde bulunan bir i\u015fletme ruhsat\u0131 \"G\u0131da \u0130\u015fletme Ruhsat\u0131 Y\u00f6netim \u00d6nlemleri\" i\u00e7in ba\u015fvurmas\u0131 gerekir, g\u0131da i\u015fletme ruhsat\u0131 almak i\u00e7in yasaya uygun olmal\u0131d\u0131r. G\u0131da katk\u0131 maddesi sat\u0131\u015flar\u0131 g\u0131da sat\u0131\u015f\u0131 ve g\u0131da hizmeti faaliyetleri de\u011fildir ve g\u0131da i\u015findeki \"g\u0131da i\u015f ruhsat\u0131 y\u00f6netim yakla\u015f\u0131m\u0131\" g\u0131da katk\u0131 maddelerini kapsamaz, bu nedenle g\u0131da ruhsat\u0131 alman\u0131za gerek yoktur.
\nBile\u015fik g\u0131da katk\u0131 maddesi \u00fcretiminin t\u00fcm s\u00fcrecinin tehlike analizi[1]<\/p>\n

ISO 22000:2018 g\u0131da g\u00fcvenli\u011fi y\u00f6netim sisteminin bile\u015fik g\u0131da katk\u0131 maddelerinin (toz) \u00fcretiminde uygulanmas\u0131n\u0131 \u00f6rnek alarak, bile\u015fik g\u0131da katk\u0131 maddelerinin \u00fcretiminin t\u00fcm s\u00fcreci, temel olarak a\u015fa\u011f\u0131dakileri i\u00e7eren tehlikeler a\u00e7\u0131s\u0131ndan analiz edilir: fiziksel tehlikeler, kimyasal tehlikeler ve biyolojik tehlikeler.
\n\u015eekil 1 Bile\u015fik g\u0131da katk\u0131 maddelerinin \u00fcretim s\u00fcreci ak\u0131\u015f diyagram\u0131<\/p>\n

\"\"<\/p>\n

\u0130lk olarak, hammaddeler, ambalaj malzemeleri ve ekipman ve tesisler, hammaddelerin tehlike analizi, ambalaj malzemeleri, biyolojik tehlikeler esas olarak Staphylococcus aureus, Escherichia coli, Salmonella, aflatoksin vb. gibi \u00e7e\u015fitli patojenik bakterileri, toksinleri i\u00e7erir.Kimyasal tehlikeler esas olarak hammaddelerden, ambalajlardan, hammaddelerden, ambalaj malzemelerinden, b\u00fcy\u00fcme s\u00fcrecinde, \u00fcretimde, i\u015flemede ve \u00e7evredeki di\u011fer s\u00fcre\u00e7lerde su kalitesinden, g\u00fcbrelerden, topraktan, havadan, ekipman ve tesislerden, hammaddelerden, \u00fcst\u00fcn teknoloji kusurlar\u0131ndan ve pestisit kal\u0131nt\u0131lar\u0131 ve a\u011f\u0131r metal kal\u0131nt\u0131lar\u0131n\u0131n neden oldu\u011fu di\u011fer kirliliklerden kaynaklanmaktad\u0131r. Pestisit kal\u0131nt\u0131lar\u0131 ve a\u011f\u0131r metal kal\u0131nt\u0131lar\u0131 ve di\u011fer kirlilikler;
\nFiziksel tehlikeler temel olarak iplikler, sa\u00e7lar, tah\u0131l kabuklar\u0131, yapraklar, cam par\u00e7alar\u0131, metal teller ve di\u011fer d\u00f6k\u00fcnt\u00fcleri i\u00e7erir. Ekipman ve tesislerin tehlikeleri temel olarak temizlik ve dezenfeksiyon, onar\u0131m ve bak\u0131m\u0131n getirdi\u011fi tehlikelerden kaynaklan\u0131r, \u00f6rne\u011fin ekipmanlarda kullan\u0131lan ya\u011flama ya\u011f\u0131 g\u0131day\u0131 kirletebilir ve onar\u0131m ve bak\u0131m i\u00e7in nitelikli de\u011fillerse yabanc\u0131 madde ve par\u00e7alar (vida, somun vb.) \u00fcr\u00fcnlere kar\u0131\u015fabilir.
\n\u0130kinci olarak, \u00fcretim s\u00fcreci tehlike analizi \u00fcretim s\u00fcreci tehlikeleri temel olarak a\u015fa\u011f\u0131daki a\u00e7\u0131lardan analiz edilir: (1) tart\u0131m ve dozajlama. Tart\u0131m bile\u015fenleri, proses form\u00fcl\u00fcne uygun olarak \u00e7e\u015fitli ham ve yard\u0131mc\u0131 malzemelerin tart\u0131lmas\u0131 s\u00fcrecini ifade eder, g\u0131da g\u00fcvenli\u011fini do\u011frudan etkiler, do\u011fru ve do\u011fru bir \u015fekilde tart\u0131lmazsa, fazla miktarda eklenen g\u0131da katk\u0131 maddelerinin son \u00fcr\u00fcn\u00fcne yol a\u00e7abilir.
\n(2) K\u0131rma ve eleme. Par\u00e7ac\u0131k boyutu farkl\u0131 oldu\u011funda geri sat\u0131n al\u0131nan baz\u0131 hammaddeler, hammaddelerin gereksinimlerini kar\u015f\u0131lama s\u00fcrecini elde etmek i\u00e7in hammaddelerin bir k\u0131sm\u0131n\u0131n ezilmesi gerekir ve s\u00fcrece getirilen yabanc\u0131 madde riskini azaltmak ve par\u00e7ac\u0131k boyutunu kontrol etmek i\u00e7in ezilmi\u015f hammaddelerin elenmesi gerekir.
\n(3) Kar\u0131\u015ft\u0131rma. Bu ad\u0131m\u0131n ana tehlikeleri aras\u0131nda yetersiz kar\u0131\u015ft\u0131rma s\u00fcresi, yanl\u0131\u015f besleme s\u0131ras\u0131, \u00fcr\u00fcn\u00fcn e\u015fit olmayan \u015fekilde kar\u0131\u015fmas\u0131na neden olmas\u0131 ve nihayetinde fazla miktarda eklenen g\u0131da katk\u0131 maddelerinin nihai \u00fcr\u00fcn\u00fcn bir k\u0131sm\u0131n\u0131 olu\u015fturmas\u0131 yer almaktad\u0131r.
\n(4) Eleme. Baz\u0131 ham ve yard\u0131mc\u0131 \u00fcr\u00fcnler ile besleme, kar\u0131\u015ft\u0131rma vb. i\u015flemlerde \u00e7e\u015fitli yabanc\u0131 maddeler ortaya \u00e7\u0131kabilir, bu da fiziksel tehlikelere neden olabilir, bu nedenle malzeme kontrol edilmelidir.
\nYukar\u0131dakiler, bile\u015fik g\u0131da katk\u0131 maddeleri ile ilgili baz\u0131 yayg\u0131n sorular ve cevaplard\u0131r, umar\u0131m bile\u015fik g\u0131da katk\u0131 maddelerinin \u00fcretimi, tedariki, denetimi, kullan\u0131m\u0131 ve etiketlenmesinde ilgili g\u0131da i\u015fletmelerine yard\u0131m sa\u011flayabilir, bile\u015fik g\u0131da katk\u0131 maddeleri hakk\u0131nda daha fazla bilgi verebilir, mesaj alan\u0131nda tart\u0131\u015fmaya ho\u015f geldiniz. [1] Literat\u00fcrden al\u0131nt\u0131 yap\u0131lm\u0131\u015ft\u0131r: Wang Yuan. ISO 22000:2018 g\u0131da g\u00fcvenli\u011fi y\u00f6netim sisteminin temel h\u00fck\u00fcmlerindeki de\u011fi\u015fikliklerin analizi ve bile\u015fik g\u0131da katk\u0131 maddelerinin \u00fcretiminde uygulanmas\u0131.<\/p>","protected":false},"excerpt":{"rendered":"

What are the compounding additives? With the more and more extensive application of compounded food additives in the food industry, food companies for how to standardize the production, use and labeling of compounded additives are also more and more concerned about this article lists some of the use of compounded food additives, labeling and production […]<\/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 the compounding 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\/compounding-additives\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the compounding additives? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What are the compounding additives? 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With the more and more extensive application of compounded food additives in the food industry, food companies for how to standardize the production, use and labeling of compounded additives are also more and more concerned about this article lists some of the use of compounded food additives, labeling and production […]","og_url":"https:\/\/longchangextracts.com\/tr\/compounding-additives\/","og_site_name":"China Chemical Manufacturer","article_published_time":"2024-09-04T02:14:59+00:00","article_modified_time":"2024-09-04T02:16:48+00:00","og_image":[{"url":"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/09\/1-11.png"}],"author":"Mrzhao","twitter_card":"summary_large_image","twitter_misc":{"Yazan:":"Mrzhao","Tahmini okuma s\u00fcresi":"9 dakika"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/longchangextracts.com\/compounding-additives\/","url":"https:\/\/longchangextracts.com\/compounding-additives\/","name":"Bile\u015fik katk\u0131 maddeleri nelerdir? - \u00c7in Kimyasal \u00dcreticisi","isPartOf":{"@id":"https:\/\/longchangextracts.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/longchangextracts.com\/compounding-additives\/#primaryimage"},"image":{"@id":"https:\/\/longchangextracts.com\/compounding-additives\/#primaryimage"},"thumbnailUrl":"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/09\/1-11.png","datePublished":"2024-09-04T02:14:59+00:00","dateModified":"2024-09-04T02:16:48+00:00","author":{"@id":"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3"},"breadcrumb":{"@id":"https:\/\/longchangextracts.com\/compounding-additives\/#breadcrumb"},"inLanguage":"tr","potentialAction":[{"@type":"ReadAction","target":["https:\/\/longchangextracts.com\/compounding-additives\/"]}]},{"@type":"ImageObject","inLanguage":"tr","@id":"https:\/\/longchangextracts.com\/compounding-additives\/#primaryimage","url":"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/09\/1-11.png","contentUrl":"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/09\/1-11.png"},{"@type":"BreadcrumbList","@id":"https:\/\/longchangextracts.com\/compounding-additives\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/longchangextracts.com\/"},{"@type":"ListItem","position":2,"name":"What are the compounding additives?"}]},{"@type":"WebSite","@id":"https:\/\/longchangextracts.com\/#website","url":"https:\/\/longchangextracts.com\/","name":"\u00c7in Kimyasal \u00dcreticisi","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/longchangextracts.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"tr"},{"@type":"Person","@id":"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3","name":"Mrzhao","image":{"@type":"ImageObject","inLanguage":"tr","@id":"https:\/\/longchangextracts.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g","caption":"Mrzhao"}}]}},"_links":{"self":[{"href":"https:\/\/longchangextracts.com\/tr\/wp-json\/wp\/v2\/posts\/9646"}],"collection":[{"href":"https:\/\/longchangextracts.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/longchangextracts.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/longchangextracts.com\/tr\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/longchangextracts.com\/tr\/wp-json\/wp\/v2\/comments?post=9646"}],"version-history":[{"count":3,"href":"https:\/\/longchangextracts.com\/tr\/wp-json\/wp\/v2\/posts\/9646\/revisions"}],"predecessor-version":[{"id":9651,"href":"https:\/\/longchangextracts.com\/tr\/wp-json\/wp\/v2\/posts\/9646\/revisions\/9651"}],"wp:attachment":[{"href":"https:\/\/longchangextracts.com\/tr\/wp-json\/wp\/v2\/media?parent=9646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/longchangextracts.com\/tr\/wp-json\/wp\/v2\/categories?post=9646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/longchangextracts.com\/tr\/wp-json\/wp\/v2\/tags?post=9646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}