{"id":9747,"date":"2024-09-17T08:57:04","date_gmt":"2024-09-17T08:57:04","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9747"},"modified":"2024-09-17T08:57:04","modified_gmt":"2024-09-17T08:57:04","slug":"phosphates-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/phosphates-2\/","title":{"rendered":"Fosfatlar\u0131n g\u0131da i\u015flemedeki uygulamalar\u0131 nelerdir?"},"content":{"rendered":"

Fosfatlar\u0131n g\u0131da i\u015flemedeki uygulamalar\u0131 nelerdir?<\/h1>\n

Fosfatlar\u0131n \u00d6zellikleri ve G\u0131da \u0130\u015flemedeki Rolleri Fosfatlar\u0131n g\u0131da i\u015flemede iki ana i\u015flevi vard\u0131r: Birincisi, g\u0131dan\u0131n d\u00fczenini ve tad\u0131n\u0131 iyile\u015ftirmek i\u00e7in kalite geli\u015ftirici olarak; di\u011feri ise mineral besin artt\u0131r\u0131c\u0131 olarak kullan\u0131labilmeleridir.
\nFosfat\u0131n g\u0131da i\u015flemedeki rol\u00fc temel olarak fosfat\u0131n a\u015fa\u011f\u0131daki \u00f6zelliklerine dayanmaktad\u0131r: 1. Tamponlama: Fosfat\u0131n PH de\u011feri orta asitlikten (PH ~ 4) g\u00fc\u00e7l\u00fc alkaliye (PH ~ 12), farkl\u0131 tamponlarla farkl\u0131 oranlarda farkl\u0131 fosfatlar elde edilebildi\u011finde PH de\u011feri farkl\u0131 tampon seviyeleri aras\u0131nda PH4.5-11.7'de stabilize edilir.
\n\u00c7o\u011fu g\u0131dan\u0131n PH de\u011feri aral\u0131\u011f\u0131nda (PH3.5-7.5), fosfat, g\u0131dan\u0131n tad\u0131n\u0131 daha lezzetli hale getirmek i\u00e7in etkili bir PH d\u00fczenleyici ve PH dengeleyici olarak kullan\u0131labilir. En g\u00fc\u00e7l\u00fc tamponlama etkisi ortofosfatt\u0131r, polifosfat i\u00e7in zincir uzunlu\u011funun artmas\u0131yla tamponlama yetene\u011fi zay\u0131flayacakt\u0131r.
\n2. Su tutma etkisi: Polifosfatlar, g\u0131dada bulunan suyu iyi bir \u015fekilde stabilize edebilen hidrofilik su tutucu maddelerdir. \u0130yi veya k\u00f6t\u00fc su tutma \u00f6zelli\u011fi polifosfat\u0131n t\u00fcr\u00fc, ekleme miktar\u0131, g\u0131dan\u0131n PH de\u011feri, iyonik g\u00fcc\u00fc ve di\u011fer fakt\u00f6rlerle ilgilidir. Et \u00fcr\u00fcnleri ve deniz \u00fcr\u00fcnleri i\u00e7in en iyi su tutma kapasitesi pirofosfatt\u0131r, bunu tripolifosfat takip eder, zincir uzunlu\u011funun artmas\u0131yla polifosfat\u0131n su tutma kapasitesi zay\u0131flayacakt\u0131r.
\n3. Polianyon etkisi: polifosfat bir polimerizasyon dielektriktir ve inorganik y\u00fczey aktif maddelerin \u00f6zelliklerine sahiptir, suda \u00e7\u00f6z\u00fcnmeyen maddelerin da\u011f\u0131lmas\u0131n\u0131 sa\u011flayabilir veya yap\u0131\u015fma, kohezyon s\u00fcspansiyonunu \u00f6nlemek i\u00e7in kararl\u0131 bir s\u00fcspansiyon olu\u015fturabilir.
\nPolifosfatlar, proteinin suda \u00e7\u00f6z\u00fcnen jelinin ya\u011f glob\u00fclleri \u00fczerinde bir t\u00fcr jel film olu\u015fturmas\u0131n\u0131 sa\u011flayabildi\u011finden, ya\u011f suda daha etkili bir \u015fekilde da\u011f\u0131labilir ve bu nedenle ni\u015fastan\u0131n fosforilasyonunda, pigmentin da\u011f\u0131lmas\u0131nda, g\u0131da \u00fcr\u00fcnlerinin (s\u00fct \u00fcr\u00fcnleri, dondurma, salata, sos vb.) em\u00fclsifikasyonunda ve ayr\u0131ca sosis, k\u0131y\u0131lm\u0131\u015f et \u00fcr\u00fcnleri ve k\u0131y\u0131lm\u0131\u015f bal\u0131k \u00fcr\u00fcnlerinin da\u011f\u0131l\u0131m stabilizat\u00f6rleri olarak yayg\u0131n \u015fekilde kullan\u0131l\u0131rlar. D\u00fcz zincirli polifosfatlar i\u00e7in, em\u00fclsifiye etme ve da\u011f\u0131tma kabiliyeti zincir uzunlu\u011funun artmas\u0131yla artar. 4.
\n4. \u015eelatlama etkisi: polifosfatlar\u0131n \u00e7\u00f6zeltide metal katyonlar\u0131 ile \u00e7\u00f6z\u00fcn\u00fcr kompleksler olu\u015fturmas\u0131 kolayd\u0131r, b\u00f6ylece suyun sertli\u011fini azalt\u0131r, oksidasyonu, katalizi, renk bozulmas\u0131n\u0131, Cu2 +, Fe3 + ve di\u011fer metal katyonlar\u0131n\u0131n neden oldu\u011fu C vitamininin ayr\u0131\u015fmas\u0131n\u0131 \u00f6nler, ya\u011flar\u0131n oksidasyonunu \u00f6nlemek ve geciktirmek, et, k\u00fcmes hayvanlar\u0131, bal\u0131klar\u0131n bozulmas\u0131n\u0131 \u00f6nlemek, raf \u00f6mr\u00fcn\u00fc uzatmak i\u00e7in g\u0131da \u00fcr\u00fcnlerinin rengini ve parlakl\u0131\u011f\u0131n\u0131 korumak.
\nPolifosfat\u0131n metal iyonlar\u0131na \u015felatlama yetene\u011fi (g\/100g polifosfat)<\/p>\n

\"\" \"\"<\/p>\n

Polifosfatlar\u0131n \u015felatlama etkisi zincir uzunlu\u011funa ve PH de\u011ferine ba\u011fl\u0131d\u0131r. Genel olarak, uzun zincirli polifosfatlar hafif metal iyonlar\u0131 i\u00e7in g\u00fc\u00e7l\u00fc \u015felatlama yetene\u011fine sahiptir ve PH de\u011feri ile artar; k\u0131sa zincirli polifosfatlar a\u011f\u0131r metal iyonlar\u0131 i\u00e7in g\u00fc\u00e7l\u00fc \u015felatlama yetene\u011fine sahiptir, ancak PH de\u011ferinin artmas\u0131yla \u015felatlama etkisi zay\u0131flar.
\n5. Protein etkisi: protein \u00fczerindeki fosfat, gliadin proteinin rol\u00fcn\u00fc art\u0131rm\u0131\u015ft\u0131r, b\u00f6ylece et \u00fcr\u00fcnlerinin hidrasyonunu ve su tutma \u00f6zelli\u011fini art\u0131rabilir, su ge\u00e7irgenli\u011fini art\u0131rabilir, g\u0131dan\u0131n yumu\u015famas\u0131n\u0131 te\u015fvik edebilir ve g\u0131dan\u0131n kalitesini art\u0131rabilir, g\u0131dan\u0131n lezzetini koruyabilir. Ayn\u0131 zamanda, s\u00fct \u00fcr\u00fcnlerindeki fosfat, kazein ve ya\u011f suyunun ayr\u0131lmas\u0131n\u0131 \u00f6nlemek i\u00e7in \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda s\u00fct\u00fcn p\u0131ht\u0131la\u015fmas\u0131n\u0131 \u00f6nleyebilir. 6.
\n6. \u015fi\u015firme etkisi: asidik fosfat (asit sodyum pirofosfat, kalsiyum fosfat gibi) genellikle f\u0131r\u0131nc\u0131l\u0131k \u00fcr\u00fcnleri i\u00e7in \u015fi\u015firme maddesi olarak kullan\u0131l\u0131r ve gerekli karbondioksit gaz\u0131n\u0131 sa\u011flamak i\u00e7in pi\u015firme i\u015flemi i\u00e7in bikarbonat reaksiyonu.
\n7. Topaklanmay\u0131 \u00f6nleyici etki: Trikalsiyum fosfat genellikle toz veya higroskopik g\u0131dalar\u0131n serbest ak\u0131\u015f \u00f6zelliklerini iyile\u015ftirmek i\u00e7in topaklanmay\u0131 \u00f6nleyici bir ajan olarak kullan\u0131l\u0131r. Trikalsiyum fosfat, daha fazla suyu birle\u015ftirebilen geni\u015f bir spesifik y\u00fczey alan\u0131na sahiptir; ve \u00f6zel k\u00fcresel kristal yap\u0131s\u0131 \"top etkisi\" \u00fcretebilir, b\u00f6ylece toz iyi bir serbest ak\u0131\u015f performans\u0131na sahiptir.
\n8. G\u0131dan\u0131n raf \u00f6mr\u00fcn\u00fc uzat\u0131n: polifosfat g\u0131dan\u0131n depolama stabilitesini art\u0131rabilir, \u00fcr\u00fcnlerin raf \u00f6mr\u00fcn\u00fc uzatabilir. Bu etki temel olarak \u015funlara dayan\u0131r: (1) PH d\u00fczenlemesi; (2) bakteriyostatik etki: mikrobiyal h\u00fccre b\u00fcy\u00fcmesi, \u00f6zellikle Ca2 + ve Mg2 + olmak \u00fczere iki de\u011ferlikli metal katyonlara dayanmal\u0131d\u0131r ve fosfat bu metal katyonlarla \u015felat olu\u015fturabilir ve h\u00fccre b\u00f6l\u00fcnmesinde h\u00fccre duvar\u0131n\u0131n stabilitesini azaltabilir, ancak ayn\u0131 zamanda bir\u00e7ok h\u00fccrenin termal stabilitesini de azalt\u0131r, b\u00f6ylece bakterilerin b\u00fcy\u00fcmesini etkili bir \u015fekilde engeller.
\nPolifosfatlar\u0131n bakteriyostatik etkisi, t\u00fcr\u00fc (zincir uzunlu\u011fu), i\u00e7eri\u011fi, pH de\u011feri, tuz i\u00e7eri\u011fi, nitrit i\u00e7eri\u011fi ve di\u011fer fakt\u00f6rlerle ili\u015fkilidir. Genel olarak, zincir uzunlu\u011fu artt\u0131k\u00e7a antibakteriyel etki de artar.
\n9. Mineral Besin Geli\u015ftirme: Kalsiyum fosfat, magnezyum fosfat, demir fosfat, \u00e7inko fosfat genellikle g\u0131da i\u015flemede mineral artt\u0131r\u0131c\u0131 olarak kullan\u0131l\u0131r. Demir ve \u00e7inko fosfat\u0131n mide suyuna eklenmesi, daha iyi \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc nedeniyle mide suyunun biyofarmas\u00f6tik etkisini art\u0131rabilir ve do\u011fal oksidasyon olu\u015fumunu te\u015fvik etmez.
\nFosfat\u0131n g\u0131dalarda kullan\u0131m\u0131
\n1.1 Et \u00fcr\u00fcnlerinin kalitesini art\u0131rmak i\u00e7in, genellikle et \u00fcr\u00fcnlerinin i\u015flenmesinde fosfat eklenir, rol\u00fc: a. Et \u00fcr\u00fcnlerinin ba\u011flanmas\u0131n\u0131 iyile\u015ftirmek, et \u00fcr\u00fcnlerinin dilimleme performans\u0131n\u0131 art\u0131rmak; b. Etin su tutma kapasitesini iyile\u015ftirmek, b\u00f6ylece i\u015fleme ve pi\u015firme s\u00fcrecindeki et \u00fcr\u00fcnleri do\u011fal nemini koruyabilir, etteki besin kayb\u0131n\u0131 azaltabilir, et \u00fcr\u00fcnlerinin hassasiyetini koruyabilir, iyile\u015ftirmek Etin su tutma kapasitesini iyile\u015ftirmek, b\u00f6ylece et \u00fcr\u00fcnleri i\u015fleme ve pi\u015firme s\u0131ras\u0131nda do\u011fal nemini koruyabilir, etteki besin kayb\u0131n\u0131 azaltabilir, et \u00fcr\u00fcnlerinin hassasiyetini koruyabilir ve bitmi\u015f \u00fcr\u00fcnlerin oran\u0131n\u0131 iyile\u015ftirebilir; c. Et \u00fcr\u00fcnlerinin PH de\u011ferini protein \u00e7i\u00e7eklenmesi ve et \u00fcr\u00fcnlerinin en iyi rengi i\u00e7in en uygun aral\u0131kta kontrol edin; d. Em\u00fclsifikasyon ve em\u00fclsiyon stabilitesinin performans\u0131n\u0131 art\u0131r\u0131n ve ya\u011f ve suyun ayr\u0131lmas\u0131n\u0131 etkili bir \u015fekilde \u00f6nleyin; e. Et \u00fcr\u00fcnlerinin i\u015flenmesinde oksidasyon reaksiyonlar\u0131n\u0131 yava\u015flatmak i\u00e7in metal katyonlar\u0131n\u0131 kapat\u0131r, bu da \u00fcr\u00fcnlerin ek\u015fime oran\u0131n\u0131 etkili bir \u015fekilde azalt\u0131r, et \u00fcr\u00fcnlerinin renginin bozulmas\u0131n\u0131 ve ek\u015fimesini \u00f6nler ve et \u00fcr\u00fcnlerinin raf \u00f6mr\u00fcn\u00fc uzat\u0131r; f. Et \u00fcr\u00fcnlerinin i\u015fleme performans\u0131n\u0131 iyile\u015ftirir ve \u00fcretim kapasitesini art\u0131r\u0131r. f. Et \u00fcr\u00fcnlerinin i\u015fleme performans\u0131n\u0131 iyile\u015ftirir ve \u00fcretim verimlili\u011fini art\u0131r\u0131r.
\n1.2 Etin su tutma kapasitesi genellikle etin suyunu ve su tutma kabiliyetini korumak i\u00e7in i\u015fleme s\u00fcrecinde ete eklenen suyu ifade eder, su tutma kapasitesi seviyesi do\u011frudan et \u00fcr\u00fcnlerinin dokusu ve bitmi\u015f \u00fcr\u00fcnlerin oran\u0131 ile ilgilidir, fosfat ilavesi et \u00fcr\u00fcnlerinin su tutma kapasitesini etkili bir \u015fekilde art\u0131rabilir. Fosfat ve di\u011fer katk\u0131 maddelerinin et \u00fcr\u00fcnlerinin lezzetini etkilemeden makul bir \u015fekilde nas\u0131l kullan\u0131laca\u011f\u0131, et \u00fcr\u00fcnlerinin su tutma ve yap\u0131\u015fmas\u0131n\u0131 en \u00fcst d\u00fczeye \u00e7\u0131karma, et \u00fcr\u00fcnlerinin pi\u015firme kayb\u0131n\u0131 azaltma, et \u00fcr\u00fcnlerinin ara\u015ft\u0131rma ve geli\u015ftirilmesinde \u00f6nemli bir konu olmu\u015ftur.
\n1.3 Et i\u015flemede makul fosfat kullan\u0131m\u0131: pratik uygulamada, et \u00fcr\u00fcnlerinin t\u00fcr\u00fcne, doku gereksinimlerine, \u00fcretim s\u00fcre\u00e7lerine, hammaddelere vb. g\u00f6re Uygun fosfat t\u00fcr\u00fcn\u00fc ve ilave miktar\u0131n\u0131 se\u00e7mek i\u00e7in \u00e7e\u015fitli fosfatlar\u0131n \u00f6zellikleri ile birle\u015ftirilir.
\nPirofosfatl\u0131 et \u00fcr\u00fcnleri eklendi\u011finde, kas proteinlerinin do\u011fal su tutma kapasitesi geri kazan\u0131labilir ve geli\u015ftirilebilir, kas enzimlerindeki polifosfat h\u0131zla pirofosfata d\u00f6n\u00fc\u015ft\u00fcr\u00fclebilir ve b\u00f6ylece ayn\u0131 etkiyi elde edebilir.
\nPirofosfat\u0131n su tutma etkisi en iyisi olmas\u0131na ra\u011fmen, \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc \u00e7ok zay\u0131ft\u0131r, bu nedenle \u00e7o\u011fu durumda tek ba\u015f\u0131na kullan\u0131lamaz, ancak s\u0131kl\u0131kla ve daha iyi uzun zincirli polifosfat veya potasyum fosfat\u0131n \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc bile\u015fik kullan\u0131m\u0131 ile birlikte kullan\u0131l\u0131r. Buna ek olarak, sinerjik etki aras\u0131nda \u00e7e\u015fitli fosfat ve fosfat ve di\u011fer katk\u0131 maddelerini oynamak i\u00e7in, genellikle \u00e7e\u015fitli karma\u015f\u0131k et geli\u015ftiriciler kullan\u0131n.
\na. Sosis ve k\u0131yma \u00fcr\u00fcnleri i\u00e7in pirofosfatlar ve orta zincir uzunluklu polifosfatlar yayg\u0131n olarak kullan\u0131l\u0131r ve do\u011frama s\u0131ras\u0131nda kuru toz formunda eklenir. Kullan\u0131lan kompleks fosfatlar\u0131n pH'\u0131 genellikle 7 civar\u0131ndad\u0131r ve bazen pH'\u0131 9'dan y\u00fcksek olan kompleks fosfatlar da kullan\u0131l\u0131r.
\nb. Tuzlu su enjeksiyonu i\u00e7in bile\u015fik fosfatlar a\u015fa\u011f\u0131daki gereklilikleri kar\u015f\u0131lamal\u0131d\u0131r: 1) buzlu tuzlu suda iyi \u00e7\u00f6z\u00fcn\u00fcrl\u00fck; 2) y\u00fcksek \u00e7\u00f6z\u00fcnme h\u0131z\u0131; 3) buzlu tuzlu suda iyi stabilite.
\nKullan\u0131lan bile\u015fik fosfat\u0131n PH de\u011feri genellikle 8.5-9.5'tir. Enjeksiyon i\u00e7in buzlu tuzlu su haz\u0131rlanmas\u0131nda en iyi kas proteini aktivasyon etkisini elde etmek i\u00e7in, \u00f6nce fosfat\u0131n buzlu suda \u00e7\u00f6z\u00fclmesi ve ard\u0131ndan tuz eklenmesi en iyisidir ve bu s\u0131ra genel olarak tersine \u00e7evrilemez.
\nc. Eklenen kar\u0131\u015f\u0131k fosfat miktar\u0131 genellikle 0.1-0.4%'dir, ancak dozaj s\u0131k\u0131 bir \u015fekilde kontrol edilmelidir. Eklenen miktar \u00e7ok y\u00fcksekse, etin orijinal lezzetine zarar verecek ve PH de\u011ferinin y\u00fckselmesi nedeniyle rengi etkileyecektir.
\n2. Deniz \u00fcr\u00fcnleri i\u015flemede uygulama: 2.1 M\u00fckemmel performansa sahip bir su tutma ajan\u0131, PH d\u00fczenleyici ve donma \u00f6nleyici ajan olarak fosfat, \u00e7ok say\u0131da deniz \u00fcr\u00fcn\u00fcnde, \u00f6zellikle dondurulmu\u015f deniz \u00fcr\u00fcnleri i\u015flemede kullan\u0131l\u0131r ve rol\u00fc: a. Deniz \u00fcr\u00fcnlerinin su tutma kapasitesini etkili bir \u015fekilde iyile\u015ftirir, b\u00f6ylece et suyu daha zengin olur ve besinleri ve suyu etkili bir \u015fekilde korur; b. Ya\u011f\u0131n oksidasyonunu engellemek ve deniz \u00fcr\u00fcnlerinin raf \u00f6mr\u00fcn\u00fc etkili bir \u015fekilde uzatmak; c. Buz \u00e7\u00f6zme i\u015fleminden sonra damlac\u0131k kayb\u0131n\u0131 azaltmak ve pi\u015firme s\u00fcresini azaltmak. c. \u00c7\u00f6z\u00fcld\u00fckten sonra damlac\u0131k kayb\u0131n\u0131 azaltmak ve kaynatmada a\u011f\u0131rl\u0131k kayb\u0131n\u0131 azaltmak; d. Deniz \u00fcr\u00fcnlerinin do\u011fal rengini ve lezzetini korumak; e. K\u0131y\u0131lm\u0131\u015f bal\u0131k proteininin donmas\u0131n\u0131 ve denat\u00fcre olmas\u0131n\u0131 etkili bir \u015fekilde \u00f6nlemek i\u00e7in \u015fekerle sinerji olu\u015fturmak.
\n2.2 Dondurulmu\u015f karides, bal\u0131k ve kabuklu deniz \u00fcr\u00fcnlerinin i\u015flenmesinde, \u00fcr\u00fcnler genellikle i\u015flem i\u00e7in 3-10% bile\u015fik fosfat \u00e7\u00f6zeltisine dald\u0131r\u0131l\u0131r (s\u0131cakl\u0131k 10 \u2103'den az), dald\u0131rma \u00e7\u00f6zeltisinin konsantrasyonu ve dald\u0131rma s\u00fcresi karides, bal\u0131k ve kabuklu deniz \u00fcr\u00fcnlerinin t\u00fcr\u00fcne, boyutuna ve avlanma s\u00fcresine g\u00f6re belirlenir. Islatma i\u00e7in makul bile\u015fik fosfat se\u00e7imi a\u015fa\u011f\u0131daki fakt\u00f6rleri dikkate almal\u0131d\u0131r: a) deniz \u00fcr\u00fcnlerinin su tutma kapasitesini etkili bir \u015fekilde art\u0131rabilir; b) buzlu suda iyi \u00e7\u00f6z\u00fcn\u00fcrl\u00fck; c) buzlu suda h\u0131zla \u00e7\u00f6z\u00fclebilir; d) buzlu suda iyi stabilite. Kullan\u0131lan bile\u015fik fosfatlar\u0131n PH de\u011feri genellikle 9'dan y\u00fcksektir. 2.3 Dondurulmu\u015f surimiye eklenen bile\u015fik fosfatlar genel olarak sodyum pirofosfat, sodyum tripolifosfat ve sodyum heksametafosfatt\u0131r ve eklenen fosfatlar\u0131n miktar\u0131 suriminin 0,1-0,3%'sidir.
\n3. Fosfatlar\u0131n makarna \u00fcr\u00fcnlerinde kullan\u0131m\u0131 3.1 F\u0131r\u0131nc\u0131l\u0131k \u00fcr\u00fcnlerinde kullan\u0131m: Asit fosfatlar (\u00f6rn. asit sodyum pirofosfat, kalsiyum hidrojen fosfat) genellikle unlu mamullerin kabartma maddesinde kabartma asidi olarak kullan\u0131l\u0131r ve pi\u015firme i\u015flemi i\u00e7in karbondioksit gaz\u0131 sa\u011flamak \u00fczere bikarbonat ile reaksiyona girer. Farkl\u0131 fosfatlar farkl\u0131 hamur reaksiyon h\u0131zlar\u0131na (ROR) sahiptir ve istenen pi\u015firme etkisine (puf hacmi, g\u00f6zenek yap\u0131s\u0131, lezzet) g\u00f6re se\u00e7ilebilir. Ayr\u0131ca, fosfat un d\u00fczenleyici, hamur geli\u015ftirici, tampon ve maya besleyici olarak da kullan\u0131labilir.
\n3.2 Bir eri\u015fte kalitesi geli\u015ftirici olarak fosfat, haz\u0131r eri\u015fte ve s\u0131radan eri\u015fte i\u015flemede yayg\u0131n olarak kullan\u0131l\u0131r, ana rol\u00fc: a. Ni\u015fasta dekstrinizasyon derecesini artt\u0131rmak, ni\u015fasta su emme kapasitesini artt\u0131rmak, b\u00f6ylece hamurun su tutma kapasitesi artar, b\u00f6ylece haz\u0131r eri\u015fte h\u0131zl\u0131 bir \u015fekilde rehidre edilir, demlenmesi kolayd\u0131r; b. Elastikiyetini art\u0131rmak i\u00e7in gluten proteini emilimini ve \u015fi\u015fme \u00f6zelliklerini geli\u015ftirin, b\u00f6ylece eri\u015fte dokusu p\u00fcr\u00fczs\u00fcz ve gl\u00fcten, pi\u015firmeye ve \u0131slatmaya dayan\u0131kl\u0131d\u0131r; c. Fosfat\u0131n m\u00fckemmel tamponlama etkisi hamur PH de\u011ferini stabilize edebilir. c. Fosfat\u0131n m\u00fckemmel tamponlama etkisi hamurun PH de\u011ferini stabilize edebilir, renk de\u011fi\u015fimini ve bozulmay\u0131 \u00f6nleyebilir ve lezzet ve dokuyu iyile\u015ftirebilir; d. Fosfat, hamurdaki metal katyonlarla kompleks olu\u015fturabilir ve ni\u015fasta molek\u00fcllerinin \u00e7apraz ba\u011flar\u0131n\u0131 olu\u015fturmak i\u00e7in glikoz gruplar\u0131 \u00fczerinde bir \"k\u00f6pr\u00fcleme\" etkisine sahiptir, b\u00f6ylece ni\u015fasta koloidal viskoelastik \u00f6zellikleri, y\u00fcksek s\u0131cakl\u0131kta pi\u015firilmi\u015f ve derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f eri\u015ftelerin rehidrasyonundan sonra korunabilir e. Eri\u015ftelerin parlakl\u0131\u011f\u0131n\u0131 art\u0131r\u0131n. 4;
\n4. S\u00fct \u00fcr\u00fcnlerinde uygulama: fosfat, UHT-sterilize s\u00fct, krema \u00fcr\u00fcnleri, yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct, s\u00fct tozu, kahve arkada\u015f\u0131, s\u00fctl\u00fc i\u00e7ecek, peynir \u00fcr\u00fcnleri i\u00e7in stabilizat\u00f6r ve em\u00fclgat\u00f6r olarak kullan\u0131l\u0131r, rol\u00fc: a. Tampon ve PH stabilizasyonu; b. Proteinlerle etkile\u015fim: g\u0131da bile\u015fenlerinin dispersiyonu, em\u00fclsifikasyon sisteminin stabilizasyonu, kazein su ba\u011flama kapasitesinin artt\u0131r\u0131lmas\u0131 ve protein, ya\u011f ve suyun ayr\u0131lmas\u0131n\u0131 etkili bir \u015fekilde \u00f6nler; c. \u00c7ok de\u011ferlikli metal iyonlar\u0131n\u0131n \u015felasyonu. \u00c7ok de\u011ferlikli metal iyonlar\u0131n\u0131 \u015felatlay\u0131n, b\u00f6ylece \u0131s\u0131tma s\u00fcrecinde ve depolama s\u00fcrecinde protein agl\u00fctinasyonu ve \u00e7\u00f6kelme fenomeni b\u00fcy\u00fck \u00f6l\u00e7\u00fcde azal\u0131r, b\u00f6ylece s\u00fct\u00fcn termal stabilitesini ve depolama stabilitesini iyile\u015ftirir. Ve laktoz p\u0131ht\u0131la\u015fma fenomeninin olu\u015fumunu etkili bir \u015fekilde geciktirebilir. 5.
\n5. Fosfatlar ayr\u0131ca a\u015fa\u011f\u0131daki g\u0131da i\u015fleme alanlar\u0131nda yayg\u0131n olarak kullan\u0131lmaktad\u0131r: \u25ce \u0130\u00e7ecekler: asitlik d\u00fczenleyici, stabilizat\u00f6r ve mineral besin takviyesi olarak kullan\u0131l\u0131r; \u25ce Patates \u00fcr\u00fcnleri: stabilizat\u00f6r ve renk tutucu olarak kullan\u0131l\u0131r; \u25ce Pirin\u00e7 \u00fcr\u00fcnleri: \u00fcr\u00fcnlerin esnekli\u011fini art\u0131rmak ve \u00fcr\u00fcnlerin dokusunu iyile\u015ftirmek i\u00e7in; \u25ce Baharat ve haz\u0131r \u00e7orba: stabilizat\u00f6r, asitlik d\u00fczenleyici; \u25ce Nem emici toz g\u0131da: topaklanmay\u0131 \u00f6nlemek ve serbest ak\u0131\u015f performans\u0131n\u0131 art\u0131rmak i\u00e7in; \u25ce Ni\u015fasta \u00fcr\u00fcnleri ve modifiye ni\u015fasta; \u25ce Bebek mamas\u0131: topaklanmay\u0131 \u00f6nlemek, serbest ak\u0131\u015f performans\u0131n\u0131 art\u0131rmak i\u00e7in; \u25ce Ni\u015fasta \u00fcr\u00fcnleri ve modifiye ni\u015fasta; ve Ni\u015fasta \u00fcr\u00fcnleri ve modifiye ni\u015fasta; \u25ce Bebek mamas\u0131, fonksiyonel g\u0131da: mineral besin artt\u0131r\u0131c\u0131.<\/p>\n

\"\" \"\"<\/p>","protected":false},"excerpt":{"rendered":"

Fosfatlar\u0131n g\u0131da i\u015flemedeki uygulamalar\u0131 nelerdir? Fosfatlar\u0131n \u00d6zellikleri ve G\u0131da \u0130\u015flemedeki Rolleri Fosfatlar\u0131n g\u0131da i\u015flemede iki ana i\u015flevi vard\u0131r: Birincisi, g\u0131dan\u0131n d\u00fczenini ve tad\u0131n\u0131 iyile\u015ftirmek i\u00e7in bir kalite geli\u015ftirici olarak; di\u011feri ise mineral besin artt\u0131r\u0131c\u0131lar olarak kullan\u0131labilmeleridir. Fosfatlar\u0131n rol\u00fc [...]<\/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 applications of phosphates in food processing? - 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\/phosphates-2\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the applications of phosphates in food processing? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What are the applications of phosphates in food processing? 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