TRNG I HC BCH KHOA THNH PH H CH MINH

TRNG I HC BCH KHOA THNH PH H CH MINH

KHOA K THUT HA HC

B MN CNG NGH THC PHM

BI TP MN HA HC THC PHM

CHT TO NGT

NHM SINH VIN THC HIN: TN N KHNH MINH

TRN NGC TRNG GIANG

GIO VIN HNG DN: Th.S TN N MINH NGUYT

THNH PH H CH MINH, 11/2009

MC LCCHNG 1: TNG QUAN V CHT TO NGT3CHNG 2: CHT TO NGT C GI TR DINH DNG52.1 NHM GLUCID52.1.1 Monosaccharide52.1.2 Disaccharide72.2 CHT TO NGT DNG HN HP82.2.1 ng nghch o82.2.2 Syrup thy phn t tinh bt82.2.3 Mt ong thin nhin82.3 NHM POLYOLS92.3.1 Xylitol92.3.2 Sorbitol102.3.3 Mannitol112.3.4 Lactitol122.3.5 Maltitol132.3.6 Isomalt142.3.7 Glucose syrup hydrogen ha 15CHNG 3: CHT TO NGT KHNG C GI TR DINH DNG163.1 CHT TO NGT KHNG C GI TR DINH DNGC NGUN GC T THIN NHIN163.1.1 Glycyrrhizin163.1.2 Stevioside173.1.3 Dihydrochalcone173.1.4 Monelline183.1.5 Thaumatin193.1.6 Miraculin193.2 CHT TO V NGT TNG HP, KHNG C GI TR DINH DNG203.2.1 Saccharine203.2.2 Cyclamate223.2.3 Acesulfame K223.2.4 Aspartame233.2.5 Sucralose263.2.6 Siu bt ngt27CHNG 1: TNG QUAN V CHT TO NGT

Cht to ngt l ph gia thc phm, c s dng kh ph bin trong cng ngh ch bin v bo qun thc phm. Cht to ngt c nhiu li ng vi cc cu trc v tnh cht ha hc khc nhau.n nay, cc nh khoa hc tm thy hng trm cht ha hc c kh nng to v ngt. Chng c chit tch t thc vt hoc c sn xut bng phng php tng hp. Tuy nhin, ch vi ph cht c php s dng trong cng ngh thc phm. Ty vo quy nh ca mi quc gia, m danh mc cht to ngt cho php s dng c th khc nhau.

C nhiu phng php phn loi cc cht to v ngt. Theo Branen v cng s (1989), cc cht to v ngt c th chia thnh hai nhm: c gi tr dinh dng v khng c gi tr dinh dng.

Bng 1.1: Phn loi cc cht to v ngt theo Branen v cng s (1989)

Khi s dng cc cht to ngt, ngi ta thng quan tm n ba khi nim di y:

V ngt: V ngt ca Saccharose c xem l v ngt chun. Mt s cht ngt c th c v ngt pha ln (vd: glycyrrhizin c v ngt pha ln v cam tho) Ngng pht hin: Nng thp nht ca dung dch cht to v ngt ngi s dng c th cm nhn v pht hin c v ngt ngt tng i: Thng c so snh vi ngt ca cht chun Saccharose. Vic xc nh ngt tng i c thc hin bng cch so snh t l nng cht to ngt cn tm vi cht chun, sao cho v ngt ca hai dung dch l tng ng.

n v o nng thng dng l phn trm khi lng (W/W) hoc mol/l

Khi tin hnh thc nghim xc nh ngt tng i, ngi ta thng s dng dung dch chun Saccharose 2.5% hoc 10% (W/W)Cht to v ngt ngt tng iCht to v ngt ngt tng i

Monosaccharide

GlucoseFructose0.69

1.20Cht ngt khng dinh dng t nhinGlycyrrhizn

Moneliline

SteviosideThaumatinDihydrochalcone50-100

1500-200

200-300

2000-3000

1000

Disaccharide

SaccharoseMaltose

Lactose1.00

0.30

0.27

Polyols

XylitolSorbitolMannitolLactitolIsomalt1.00

0.4-0.6

0.5

0.45

0.5-0.6Cht ngt tng hp

SaccharineCylamate

AspartameAcesulfame K

Dulcine500

35

200

200

250

Bng 1.2: ngt tng i ca mt s cht to ngt c s dng trong cng ngh thc phm (Moll,1991)ngGlucoseFructoseSaccharoseMaltoseLactose

Ngng pht hinMol/lt0.0650.0200.0110.0380.072

% (W/W)1.170.240.361.362.60

Bng 1.3: Ngng pht hin v ngt ca mt s glucid

(Belitz v cng s, 1991)

CHNG 2: CHT TO NGT C GI TR DINH DNG

2.1 NHM GLUCID2.1.1 Monosaccharide

Monosaccharide l nhng phn t carbonhydrate c phn t lng thp. chng c nhm carbonyl nn c th tham gia mt s phn ng ha hc c trng nh phn ng oxy ha kh. Monosaccharide c th tn ti di dng vng pyranose hoc furanose.

Hnh 2.1: S chuyn ha dng mch thng v dng vng ca D-GlucosengNhit -pyranose-pyranose-furanose-furanose

D-Glucose20oC3664--

D-Fructose20oC-76420

D-mannose20oC6733--

D-galactose20oC326413

D-xylose20oC3565--

D-ribose20oC2056618

Bng 2.1: T l thnh phn dng vng ca dung dch aldose v ketose, % khi lng (Belits v cng s, 1999)

Trong cng ngh thc phm, glucsoe v frutose l hai dng monosaccharide thng gp nht

Glucose: l monosaccharide c sn xut vi s lng nhiu nht hin nay. quy m cng nghip, ngi ta sn xut Glucose t tinh bt, s dng ch phm -amylase v glucoamylase

Fructose: l monosaccharide thng gp trong rau qu.

GlucoseFructose

Hnh 2.2: Cu trc glucoe v FructoseMt s tnh cht quan trng

Kh nng ht m: cc tinh th ng c th ht mt lng m nht nh. Kh nng ht m ca ng ph thuc vo dng isomer, cu trc tinh th v tinh sch ha tan: nhn chung, cc monosaccharide c ha tan trong nc kh cao. Tuy nhin chng t tan trong etanol, khng tan trong cc dung m6oi hu c nh ether, chloroform, benzen.

Gc quay cc: ty thuc vo dng hoc , mi lao moonosaccharide c gc quay cc khc nhau.

ng-Glucose-Glucose-Fructose-galactose-galactose-mannose-mannose-xylose

[]D+112+18.7-133.5+150.7+52.8+29.3-17+93.5

Bng 2.2: Gi tr gc quay cc []D nhit 20-25oC ca mt s monosaccharide Phn ng oxy ha: Aldose c nhm aldehyde nn c th tham gia phn ng oxyha to thnh acid aldonic. Ngi ta s dng phn ng ny xc nh ng kh. Cc thuc th ph bin hin nay l Fehling; Nelson-Somogyl; 3.5 dinitrosalicylic acid

Phn ng kh: Aldose c th tham gia phn ng kh. Hydro ha cc monosaccharide s to thnh sn phm ru a chc, chng cng l cc cht to v ngt c s dng trong cng ngh thc phm

Phn ng Maillard: y l phn ng gia ng kh v nhm amino NH2 ca acid amin. Cc sn phm to thnh c gi tn chung l melanoidin, chng lm cho thc phm c mu sm. ng dng to mu c trung cho cc loi thc ung. Tuy nhin trong mt s trng hp, cn ngn phn ng hn ch tnh trng thc phm b ha nu.

Hnh 2.3: Phn ng Millard2.1.2 Disaccharide

Disaccharide c cu to t nhng monosaccharide, lin kt vi nhau bi lin kt glycoside. Trong cng ngh ch bin thc phm, Saccharose l disaccharide quan trng nht, thnh phn gm mt gc -D-glucopyranosyl v mt gc -D-fructofuranosyl, chng lin kt nhau bi lin kt 1,2 glycoside. Saccharose khng c tnh kh nh cc monosaccharide.

Hnh 2.4: SaccharoseNgun gc

Trong t nhin, mi v c ci ng c ch nhiu Saccharose. Do , chng c s dng lm nguyn liu sn xut Saccharose dng tinh th.

Cc tnh cht quan trng

ha tan: Saccharose tan tt trong nc, c th ln ti 1970g / 1 lt nc. Tuy nhin Saccharose t tan trong ethanol.

Gc quay cc: Dung dch Saccharose c quay cc sang phi, gc +66.5oPhn ng caramel ha: Di tc dng ca nhit , Saccharose b mt nc, to nhm sn phm sm mu gi tn chung l carmel. Caramel c xem l cht mu c ngun gc t nhin c s dng trong sn xut mt s loi thc ung. quy m cng nghip, ngi ta thc hin phn ng caramel ha Saccharose nhit 180-200 oCNgoi Saccharose, maltose v lactose cng l hai disaccharide thng gp trong cng ngh thc phm. quy m cng nghip, ng maltose c sn xut t tinh bt, s dng ch phm v -amylase. Lactose c thu nhn t sa, v sa l ngun nguyn liu thin nhin duy nht c cha lactose nn chng thng c gi thnh cao trn th trng.

ngt ca maltose v lactose km hn hn so vi Saccharose. Chng thng khng c s dng trong cng ngh sn xut ung.2.2 CHT TO NGT DNG HN HP2.2.1 ng nghch o

Hn hp Glucose v Fructose vi t l mol 1:1. HIn nay, ng nghch o c sn xut bng phng php thy phn dung dch bng ng Saccharose, tc nhn xc tc c th l acid hoc enzyme invertase.Nhng u im ca dung dch ng nghch o so vi dung dch ng Saccharose c cng nng l c ngt cao hn v t b hin tng ti kt tinh ng do kh nng kt dnh ca Glucose v Fructose thp hn hn Saccharose. Ngoi ra, trong qu trnh nghch o ng, tng hm lng cht kh trong dung dch gia tng mang li hiu qu kinh t cho nh sn xut.2.2.2 Syrup thy phn t tinh btKhi thc hin qu trnh thy phn t tinh bt, cc nh sn xut thng s dng t hp c ch phm enzyme: -amylase, -amylase v glucoamylase.Khi dch thy phn s cha c ng Glucose, maltose v mt s oligosaccharide c gi tr DP ln hn 2. Thnh phn v hm lng cc cht trong syrup ph thuc vo enzyme s dng v cc thng s k thut ca cc qu trnh phy phn.2.2.3 Mt ong thin nhin

Sn phm do mt ong ch bin t mt hoa, hoc mt l. Mt hoa c hnh thnh do cc tuyn mt trong gn l hoc hoa tit ra. Mt l l sn phm c ng do cc cn trng k sinh ln cy v ong thu thp t l, chi v thn cy.Thnh phn ca mt ong

Glucid 75-80% : Fructose (47-48%), Glucose (40-45%), Saccharose (1-4%), maltose (4-6%).

Protein 0.27%, trong lng acid amin t do chim khong 0.05-0.10%

Cc acid hu c (0.17-1.17%): acid malic, gluconic, citric v lacitc Cc vitamin B1, B2, B3, B5, B6, H, C, A, E

Mt t khong: K, P Ca, Na, Mg, Cl, S...2.3 NHM POLYOLS2.3.1 Xylitol

Hnh 2.5: XylitolLch s - ngun gc thin nhin

Pht hin nm 1891, Xylitol c s dng nh mt cht ngt trong thc phm k t thp nin 1960. Xylitol tn ti dng bt, tinh th mu trng, khng mi, vi mt hng v ngt d chu. N c c s dng rng ri nh mt cht ngt thay th ng ct bi vai tr trong vic gim s pht trin ca su rng.Xylitol c ngun gc thin nhin t nhiu loi rau qu: tru ng, yn mch, nm cng nh cc loi si: ng, bch dng, mn v mn xi N c ngt tng ng Saccharose vi v ngt thanh khng gy hu v kh chu trong ming v cung cp ch bng 2/3 lng calories tng ng. Sn xut

Xylitol c sn xut t hemicellulose c trong cc nguyn liu thc vt, qua ba giai on : Xylan s c tch ra t hemicellulose. Xylan c thy phn to thnh xylose, s dng xc tc l acid hoc enzyme xylanase.

ng xylose c hydrogen ha thnh Xylitol.Bn cnh phng php s dng chuyn ha ha hc, ngy nay ngi ta c th sn xut Xylitol bng phng php ln men, s dng vi sinh vt.

Hnh 2.6: Xylitol v s sn xut Xylitol t xylan

ng dng

Xylitol hin nay c s dng rng ri trong thc phm, dc phm, v cc sn phm sc khe rng ming trn ton th gii. Trong thc phm, Xylitol c trong ko cao su, ko cng. Trong dc phm v cc sn phm sc khe rng ming, Xylitol c trong nc sc ming, kem nh rng, syrup ho Hoa K, Xylitol c s dng nh mt ph gia thc phm trong cc ch n c bit.

Ngoi ra trong y hc, Xylitol c bit tt cho sc khe rng ming, cc bnh nhn tiu ng. ng thi, cc nghin cu cho rng nhai ko cao su c Xylitol cn gp phn gim nhim trng tai, Xylitol ngn cn s hnh thnh v pht trin ca cc vi khun trong ng tai, ng thi hnh ng nhai nut cn gip khai thng tai gia. Cc nh nghin cu hin ang tm hiu thm v vn ny.u im

Hng v thm ngon, khng li d v kh chu

C v ngt tng ng ng Saccharose Gp phn gim thiu s pht trin ca su rng

Gim s hnh thnh hch rng

Kch thch tuyn nc bt, gp phn sa cha men rng b h hi Cung cp t hn 1/3 calories so vi Saccharose, ch khong 2.4 calories/gram

L cht to ngt hu ch cho cc bnh nhn tiu ng trong ch n ca h, di s ch dn chuyn mn.

2.3.2 Sorbitol

Hnh 2.7: SorbitolLch sSorbitol c pht hin bi mt nh ha hc ngi Php trong cc qu nho tro ni la vo nm 1872. N l thnh phn t nhin trong mt s loi tri cy. Ngy nay, Sorbitol c tng hp bng cch hydro ha Glucose, v tn ti c hai dng tinh th v cht lng.

Vai tr

Sorbitol c s dng trong thc phm nhm ngn cn s mt m. S n nh kt cu ca Sorbitol c ng dng nhiu trong sn xut bnh ko, chocolate, cc sn phm cn duy tr tnh cng v gin. t bit trong cc sn phm sy, Sorbitol gp phn duy tr s ti mi trong qu trnh bo qunSorbitol rt n nh v kh tr v mt ha hc, n c th chu c nhit cao m khng tham gia phn ng Millard. y l mt u im, v d nh trong sn xut cookie, khi m mu nu xut hin khng mong mun. Ngoi ra, Sorbitol cn kt hp tt vi cc thnh phn thc phm khc nh ng, protein, gel, du thc vt N cng c chc nng trong nhiu sn phm thc phm nh ko cao su, ko, mn trng ming ng lnh, cookies, bnh, cng nh cc sn phm chm sc rng ming, bao gm kem nh rng v nc sc ming.Vi ngt bng khong 60 % so vi Saccharose, cung cp ch bng 1/3 nng lng so vi ng ct, Sorbitol c ng dng rng ri trong cng ngh ch bin thc phm. Sorbitol c v ngt mt, d chu, tan mn trong ming. N l cht lm ngt hu ch cho nhng ngi mc bnh tiu ng, ng thi an ton s dng cho cc thc phm n king, nng lng thp. Sorbitol cng c s dng trong ch bin m phm v dc phm.Trong y hc, Sorbitol c s dng vi tc dng nhun trng, loi b cc ion kali natri ra khi c th. Ngoi ra, cn c mt s ng dng khc trong vic sn xut nhin liu tn la, ln nguyn liu sinh hc cho cc qu trnh chuyn ha trong c th.

Hnh 2.8: Phn ng hydrogen ha D-Glucose thnh D-Sorbitolu im

Cht to ngt vi hng v thm ngon, du mt Ch cung cp khong 1/3 calories so vi ng Saccharose

L mt cht gi m, cht cu thnh v chng kt tinh hiu qu ng dng rng ri trong nhiu loi thc phm: cc loi sn phm, bao gm ng, bnh ko, ko cao su, mn trng ming ng lnh v mn nng

Khng nh hng n sc kho rng ming L s la chn hu ch cho cc bnh nhn tiu ng, cng nh ch n thp nng lng, cht bo v ng vi ch s an ton cao.2.3.3 Mannitol

Hnh 2.9: MannitolMannitol l mt ng phn ca Sorbitol, ngt vo khong 50% Saccharose, vi mt s tnh cht u im tng ng: Hng v thm ngon, v ngt ti mt, du nh, d chu, thng c ng dng gim thiu v ng trong thc phm Cht to ngt nng lng thp ch khang 1.6 calories/gram

Khng gy su rng

An ton s dng cho c bnh nhn tiu ng trong ch n ca h.

Mannitol tn ti lng ln trong thin nhin, cc dch tit t thc vt, to bin v nm ti. N thng c tng hp bi hydro ha syrup ng tng ng. Trn th trng, Mannitol thng c bn dng bt v ht.Khng nh Sorbitol, Mannitol khng ht m, v l do ny, n thng dng l bt bi bao ko cao su, trnh ko cao su dnh vo thit b v hm bao trong qu trnh sn xut. Ngoi ra, Mannitol cn thy trong chocolate, cht to mi cho kem. Ngoi ra, tnh n nh v mi hng d chu ca Mannitol thng ng dng trong dc phm v thuc nn dng vin.

2.3.4 Lactitol

Hnh 2.10: LactitolLactitol ln u tin pht hin nm 1920 v c em vo s dng trong thc phm nhng nm 1980, n l mt polyol disaccharide xut pht t lactose. Lactitol l cht c v ngt nh ng. n nh, ha tan cao, v ngt nh, t calories, Lactitol thch hp cho c thc phm nng lng thp, t cht bo v ng.Lactitol dng tinh th mu trng vi tinh khit cao. Lactitol thng c s dng thay th Saccharose trong cc thc phm nng lng thp. Vi ngt ch bng 40% ngt ca Saccharose, Lactitol c s dng trong thc phm nhm trnh t hng v chua ca cc thnh phn khcLactiol khng ht m, tnh cht ny c ng dng trong vic sn xut bnh ko, nhm duy tr tui th ca cc loi bnh cookie v ko cao su.

Vi tnh ha tan hp l, vi nhit ho tan thp hn Saccharose, gim thiu nng lng v chi ph x l. ng thi, Lactitol cng bn nhit cao, hay trong mi trng acid hay kim nh.

Nguyn liu sn xut Lactitol l ng lactose

Hnh 2.11: Phn ng hydrogen ha lactose thnh LactitolCc li ch khc

Cht ngt nng lng thp: Lactitol khng chuyn ha nh cc carbonhydrate. Lactitol khng b thy phn, khng hp th rut non, v b thy phn bi cc vi khun rut gi, ni c chuyn thnh cc nhin liu sinh hc: cc acid hu c, CO2, v mt lng nh hydro. Cc acid hu c c tip tc chuyn ha v cung cp nng lng ch khong 2 calories/ gram. Trung bnh vi 1 gram Lactitol, lng calories cung cp ch khong 2.4 gram. Ci thin sc khe cho cc bnh nhn Gut: Lactitol c th tiu ha m khng b thy phn v hp thu, n c kh nng thc y s pht trin ca vi khun c li trong rut nh Bifidobacteria v Lactobacilli. Vi khun ng rut ln men Lactitol, dn n vic thnh lp mt mi trng acid trong rut do s hnh thnh cc acid bo chui ngn.Ti cc iu kin acid, cc vi khun c li ln ln trong u tin hn cc sinh vt gy bnh hay tc nhn gy bnh.Vi thnh phn Prebiotic cao, Lactitol c th gip gi cho vi rut ca bn khe mnh.

Vi cc bnh nhn tiu ng: Lactiol khng lm tng ng huyt sau khi tiu th, iu khin n tr thnh mt sn phm to ngt thay th ng cc k hu dng cho cc bnh nhn tiu ng trong cc ch n ca h. Tt cho sc khe rng ming: Lactitol khng c chuyn ha bi cc vi khun rng ming, thng phn gii ng v tinh bt thnh cc acid gy su rng hay xi mn men rng. Hip hi nha khoa Hoa K (The American Dental Association), nhn ra li ch ca cc polyols, bao gm Lactitol, nhng cc cht thay th ng trong cc chng trnh bo v sc khe rng ming.

2.3.5 Maltitol

Hnh 2.12: MaltitolTnh chtMaltitoll mt loipolyol, c s dng nh mt cht thay th cho ng. ngt ca n bng 90% ngt ca Saccharose (ng ct) v cng cc tnh cht cng tng t, ch tr mu nu.

Maltitol c dng thay thng ctv n cha t calories hn, khng gy su rng v t gy nh hng ln lngGlucosemu. ng tic Maltitol ni ting l cht gy au d dy, c bit nu dng vi liu lng ln.

V mt ha hc, Maltitol c cng thc 4-O--glucopyranosyl-D-Sorbitol. Trn th trng, Maltitol cn c tn khc l2 Maltisorb v Maltisweet.Sn xut v s dng

Maltitol l mt ng i sn xut bi cc cng ty Corn Products Specialty (trc y l SPI Polyols), Cargill, Roquette, Towa, v mt s cc cng ty khc. Maltitol c to thnh t s hydro ho maltose ly ttinh bt. ngt cao gip n c s dng m khng cn trn ln vi cc cht lm ngt khc. Maltitol c tc dng lm mt khng ng k nu em so snh vi cc loi ng ru khc v c hiu qu lm mt tng t nh Saccharose. N c dng nhiu c bit trong snh xut cc loi bnh ko: ko cng khng ng, ko cao su,chocolate, cc mn nng vkem.

Chuyn ho

Maltitol khng chuyn sang mu nu v bin thnh caramen sau khi ho lng do phi di nhit cao. N khng b chuyn ha bi vi khun trong ming, bi vy khng gysu rng. c hp thu hi chm hn so viSaccharosenn thch hp vi ngi bnh tiu ng hnSaccharose. Mang nng lng 2100cal/g (8,8kJ/g) (Saccharose l 4000 cal/g).

Cng bi s hp th chm ny nn nu dng Maltitol vi lng tha s gy nn tc dng nhun trng v i khi gy y hi v snh bng. Nh sn xut thng d s dng Maltitol vi lng ln v n rt ging ng, kt cc l ngi tiu dng thng phi dng nhiu ng ru hn kh nng c th. iu ny ng ngha vi vic Maltitol c bit c lin quan n cc vn vd dy.

cc nuc nhcvNew Zealand, sn phm Maltitol c dn nhng cnh bo nh C th gy tc dng nhun trng nu dng d. M, n l mt cht nhn nh l an ton (GRAS), vi cnh bo ngh v kh nng nhun trng ca n kh dng hn 100 g mi ngy.

2.3.6 Isomalt

Hnh 2.13: IsomaltTng quan v IsomaltIsomaltl mt sn phm t nhin c tinh ch hon ton t c ci ng nhp khu t c, khng phi ng ha hc nh cc sn phm ng ha hc trn th trng hin nay.

Isomaltc v ngt tinh khit vi lm ngt ch bng mt na ng bnh thng.

C th s dngIsomaltthay th ng trong ch bin nhng mn n hng ngy nh nu canh, kho c hoc pha vo cc loi nc ung nh: tr, c ph, nc p tri cy

Isomaltc nh gi t tiu chun cht lng v sinh an ton thc phm ti cc nc trn th gii nh M, Anh, Php, Nht

c tnh dinh dng ca IsomaltVi thnh phn nguyn liu t nhin, ngIsomaltthch hp cho mi i tng s dng. c bit theo s khuyn co ca Vin Dinh Dng, thc phm chaIsomaltlm tng rt t lng Glucose v Insulin so vi nhng sn phm dng ng bnh thng v cc loi ng Glucose thng dng.Isomaltc ch s ng huyt rt thp (Glycemic Index GL caIsomalt= 2), gip gim nguy c mc bnh tiu ng, gim lng m trong mu v nhng ri ro v bnh tim mch. Do ,Isomaltc bit hu dng v cn thit cho bnh nhn tiu ng.

Lng nng lng hp th ca c th sau khi n sn phm chaIsomalt thn hn so vi thc phm cha ng bnh thng, gip gim thiu Calories, ph hp vi nhng ngi n king v bo ph.

Vi kh nng ti to khong cho rng, ngIsomaltgip nga su rng hiu qu.

Vi nhng c tnh dinh dng nh trn,Isomaltc xem l loi ng m bo an ton cho sc khe theo xu hng th gii hin nay v c Vin Dinh Dng, cc trung tm nghin cu bnh tiu ng trn ton th gii khuyn dng cho bnh nhn tiu ng.Sn xutNguyn liu sn xut Isomalt l Saccharose. Quy trnh sn xut c chia lm 2 giai on:

Giai on 1: Saccharose c chuyn ha thnh ng kh Isomaltulose

Hnh 2.14: Phn ng chuyn ha Saccharose thnh Isomaltulose Giai on 2: Isomaltulose c hydrogen ha thnh Isomalt

Hnh 2.15: Phn ng chuyn ha Isomaltulose thnh Isomalt2.3.7 Glucose syrup hydrogen ha (hydrogenated Glucose syrup)C nhiu loi Glucose syrup hydrogen ha. Loi thng gp c cha khong 2-8% Sorbitol, 50-90% Maltitol, 5-25% maltotritol v khng qu 3% c oligosaccharide khc c hydrogen ha.Nguyn liu sn xut cc Glucose syrup hydrogen ha l tinh bt. u tin, ngi ta thy phn tinh bt, s dng xc tc t cc h enzyme amylase thu nhn cc syrup. Thnh phn ng ch yu trong syrup l maltose, Glucose, maltotriose v mt t cc oligosaccharide khc. Sau , hn hp ng trong syrup c hydrogen ha.Tng hm lng cht kh trong Glucose syrup hydrogen ha thng l 75%. nng cao nhng cc polyol trong dung dch khng b kt tinh. Chng khng tham gia phn ng maillard v khng c gc kh aldehyde.CHNG 3: CHT TO NGT KHNG C GI TR DINH DNG3.1 CHT TO NGT KHNG C GI TR DINH DNG C NGUN GC T THIN NHIN3.1.1 Glycyrrhizin

Cng thc ha hc: C42H62O16Khi lng nguyn t: 822.93g

Hnh 3.1: Glycyrrhizin

Nhng tn gi khc:Glycyrrhizin Glycyrrhizinic acid Glycyrrhizic acid

Bn cht ha hc l ammonium glycyrrhizic (mui ammonium ca glycyrrhzic acid)

C nhiu trong c cam tho.

Dung dch Glycyrrhizin c v ngt, thong v bc h.

C ngt gp 30 50 ln so vi ng SaccharoseTrong dung dch: Glycyrrhizin rt bn nhit. 105oC, cc tnh cht ca n vn khng b thay i. Tuy nhin, khi pH dung dch nh hn 4.5, Glycyrrhizin b kt ta.

Nguyn liu sn xut Glycyrrhizin l ca cam tho, s dng phng php trch ly, sau x l tinh sch sn phm.

Sn phm thng mi Glycyrrhizin dng bt, d ha tan trong nc.

c dng lm nguyn liu trong cc sn phm bnh ko, dc phm v thuc l.

Ti chu u: Cc nh khoa hc khuyn co ngi tiu dng khng nn hp thu qu 100mg Glycyrrhizin trong mt ngy.

Ti Nht: Cc nh chc trnh yu cu cng dn khng s dng qu 200mg Glycyrrhizin trong mt ngy

3.1.2 SteviosideCng thc ha hc: C38H60O18Khi lng nguyn t: 804.98g

Hnh 3.2: SteviosideC ngot gp 250 300 ln so vi SaccharoseBn cht ha hc l phc gia steviol v ba gc ng Glucose.

C trong l Stevia rebaudiana vi hm lng kh cao (6%). Loi thc vt ny rt ph bin Nam M, Hn Quc, Nht v c s dng lm nguyn liu sn xut Stevioside.

3.1.3 Dihydrochalcone

Hnh 3.3: DihydrochalconeSn phm thng mi ca Dihydrochalcone c dng tinh th mu trng, khng mi v t tan trong nc. 1lt nc c th ha tan chng 1.2g Dihydrochalcone. Tuy nhin, do Dihydrochalcone c ngt rt cao nn ha tan thp khng nh hng n vic s dng Dihydrochalcone trong ch bin thc phm.

Trong dung dch: Dyhydrochalcone bn pH trung tnh. N b phn hy pH acid hoc khi nhit tng cao.

Khi s dng thc phm c ch Dihydrochalcone, ngi tiu dng cm nhn c v ngt xut hin chm, thong nh v bc h v hu v ko di (t 10 n 15 pht).

Mt s Dihydrochalcone l dn xut ca flavone. Trong s cc Dihydrochalcone thng gp, quan trng nht l Neohesperidine Dihydrochalcone.

( Neohesperidine Dihydrochalcone:

Cng thc ha hc: C28H36O15Khi lng nguyn t: 612.58g

c k hiu bi s E: E959

Hnh 3.4: Neohesperidine Dihydrochalconec tm thy trong cam Seville

Bn nhit v bn trong cc iu kin acid hay base. Do c th c s dng cho cc sn phm cn thi hn s dng tht lu.

Thng c dng trong hn hp vi cc cht to ngt khc nh: Aspartame, Saccharine, Acesulfame potassium, Cyclamate, cng nh cc loi ng ru, nh Xylitol. Neohesperidine Dihydrochalcone c th c tm thy trong cc sn phm thc ung, st c chua, st mayonnaise, kem nh rng, nc sc ming v cc sn phm dc phm khcC hai phng php sn xut Neohesperidine Dihydrochalcone:

1. Phng php trch ly trc tip t nguyn liu cam Seville.

2. Phng php trch ly naringine t bi, sau s dng phng php tng hp ha hc chuyn ha naringine thnh Dihydrochalcone. Do , Neohesperidine Dihydrochalcone cn c gi l cht to v ngt bn tng hp (semi synthetic sweetener)

3.1.4 Monelline

L mt protein gm hai mch polypeptide

C nhiu trong tri Disocoredphyllum comensii, c nhiu chu Phi v Nigeria.

C v ngt tng t cc mono- v disaccharide.

C ngt gp 10000 ln ngt ca Saccharose bn khng cao di tc ng ca pH v nhit . 70oC, v ngt ca Monelline bt u gim v khi nhit tng n 100oC th v ngt b bin mt. Tng t di tc ng ca nhit , pH 3.2 v ngt ca Monelline cng b gim i.

3.1.5 ThaumatinL cht to ngt c bn cht l protein.

c tm thy trong tri Thaumatococcus daniellii c trng nhiu vng Ty Phi (Soudan, Ghana, Togo)

Hnh 3.5: Tri Thaumatococcus danielliiDo c bn cht l protein, tnh n nh ca Thaumatin trong dung dch ph thuc vo gi tr pH v nhit .

VD: pH 5.5, Thaumatin c bn nhit cao. Nu gia nhit ln n 100oC th v ngt Thaumatin vn n nh. Tuy nhin, pH 3.2, Thaumatin b bn tnh v mt i v ngt khi nhit tng ln n 55oC.

Thc phm cha Thaumatin c v ngt xut hin chm v ko di t 15 n 20 pht, hu v thong nh v cam tho.

C ngt gp 10000 ln ngt ca SaccharoseNgi ta tm thy hai protein: Thaumatin I (M = 22.209Da) b Thaumatin II (M = 22.293Da). Chng c cu trc bc 4 v c rt nhiu cu disulfure trong phn t. Hn hp matinI v II c thng mi ha vi tn gi l Talin.

Sn xut Thaumatin bng phng php trch ly, s dng nguyn liu l tri Thaumatococcus daniellii. T dch trch ly, tin hnh tinh sch Thaumatin bng phng php siu lc hoc sc k.

3.1.6 Miraculin

L mt glycoprotein c phn t lng khong 42 44Da vi hai phn t ng kt ni vi 1 chui protein gm 191 amino acidMiraculin l base lng tnh tan trong nc, khng tan trong dung mi hu c; khng bn trong mi trng acid - base mnh.c tm thy trong tri Synsepalum dulcificum.

Nm 1725, c mt nh thm him ngi Php Des Marchais sau khi i kho st vng ty chu Phi v, vit v tp tc k l ca th dn vng ny. Cc thc n ca h u rt chua v khng h c ng. Tuy nhin, sau khi nhai mt loi tri cy c mu th cc v chua ny tr thnh ngt lm m khng cn phi b thm ng.n nm 1852, cy mi c TS. W.F. Daniel m t t m v c tnh k l ny v nh danh l Synsepalum dulcificum, h Sapotaceae (Pharmaceutical Journal, chng IX, 1852)

Hnh 3.6: Tri Synsepalum dulcificum dng tinh khit l cht khng v.

Tuy nhin, khi c mt trong hc phm vi pH thp, Miraculin to v ngt. Do , Miraculin cn c gi l cht iu v.

Theo Branen v cc cng s (1989), v ngt to ra bi Miraculin c th ko di n vi gi sau khi s dng.

C kh nng kch thch cc gai v gic trn li v khin cho cc thc n ung c v chua ho ngtTrong dung dch axt yu v nhit 4C, miraculin c th bn trong khong 1 thng.Miraculin c ly trch u tin bi GS. Kenzo Kurihara v TS. Lloyd Beidler, i hc Florida nm 1968 (Science, chng 161, 20 thng 9, 1968). Sau , tnh cht miraculin c lm r nm 1989.Miraculin khng to ra calories v l hp cht to v ngt thin nhin c th dn chu Phi dng nhiu nm, nn nhiu nh sn xut k vng n s c ng dng rng ri trong cc bnh cn s dng cc cht to ngt tng hp v trnh dng saccaroz (ng ma) nh bnh tiu ng, bnh bo ph3.2 CHT TO V NGT TNG HP, KHNG C GI TR DINH DNG

3.2.1 SaccharineCng thc ha hc: C7H5NO3S (Benzoic Sulfinide)

Hnh 3.7: SaccharineS nt v lch s:

Nm 1878: nh ha hc Constantin Fahlberg thuc trng i hc Johns Hopkins l ngi u tin iu ch c SaccharineTi M:

Nm 1911: Kt lun thanh tra thc phm 135 cho rng: Nhng thc phm c cha Saccharine b ln tp cht.

Nm 1912: Kt lun thanh tra thc phm 142 li cho rng: Saccharine khng c hi.

Nm 1948 n nm 1949: Cc qun l Thc phm v Dc phm chng minh Saccharine c hi i vi sc kha con ngi.

Nm 1972 -1977: Saccharine b cm s dng nhng lnh cm trn gp phi s phn i kch lit, c bit l nhng bnh nhn mc bnh tiu ng.

Nm 1991: D b lnh cm Sacchrin.

Nm 2000: Saccharine c loi tr ra khi danh sch nhng cht gy ung th bit.

Tnh cht:

L mt acid c pKa xp x bng 2.

Khng bn khi b un nng

trng thi dung dch acid, Saccharine khng tan trong nc C ngt gp 500 ln SaccharoseKhng phn ng ha hc vi cc cht khc c trong thnh phn thc phm.

Sn xut

Hin nay c hai phng php sn xut Saccharine Phng php Remsen v Fahlbery s dng toluen

Hnh 3.8: Phng php Remsen v Fahlbery

Phng php Maumee, s dng methyl anthranilate

Hnh 3.9: Phng php Maumee

ng dng:

Saccharine thng c dng chung vi Aspatame trong nc gii kht dnh cho nhng ngi n king.

Saccharine c xem nh mt pht hin quan trng, c bit i vi nhng bnh nhn tiu ng. Saccharine i trc tip qua h tiu ha m khng b tiu ha. Mc d Saccharine khng mang nng lng, nhng Saccharine li c th gy ra s gii phng Insulin ngi v chut.

Saccharine c dng nh mt cht to ngt nhn to dng mui Natri. Mui Calci i lc cng c s dng, c bit l dnh cho nhng ngi hn ch hp th Natri. C hai loi mui ny u c tan trong nc cao: 0.67g/ml H2O nhit phng.

3.2.2 Cyclamate

Hnh 3.10: Sodium CyclamateCyclamate l mt cht to v ngt ph bin, thng c s dng di dng sodium hoc calcium Cyclamate. Chng l mui ca Ca hoc Na ca cyclohexane sulfamic acid. Sodium Cyclamate c tng hp ln u tin nn 1937 v bt u c sn xut thng mi ti M nm 1950. Ngy nay, Cyclamate c sn xut t cyclohexamine bng phng php sulfonate ha, sau trung ha sn phm vi hydroxyde.Sodium Cyclamate dng tinh th c mu trng, khng mi, tan tt trong nc, c th n 210g / 1 lt nc. Cc tnh cht ca sodium cyclamate rt n nh trong khong pH rng (2.0-8.0). Sodium cyclamate cng rt bn nhit, n c th chu nhit cao ln n 500 m vn khng b bin tnh.

Sodium Cyclamate c v ngt tng t nh Saccharine nhng khng km v hu ng. Khi s dng ng thi Cyclamate v Saccharine, Cyclamate c tc dng tng h l tng thm v ngt cho sn phm.

3.2.3 Acesulfame KCng thc ha hc: C4H4KNO4SKhi lng nguyn t: 201.24

Acesulfame K (hay Ace K) trn th trng c bit n vi tn Sunett hay Sweet One. Ti chu u, Acesulfame K cn c biu th bi s E (m cc cht ph gia): E950

Hnh 3.11: Acesulfame K

Lch s pht hin

Nm 1967: c nh ha hc ngi c Karl Clauss tnh c pht hinTnh cht

Tn ti dng tinh th bt mu trng

C ngt bng vi ngt ca Aspatame, bng mt na so vi Saccharine, bng mt phn t so vi Sucralose v c ngt cao gp 180 200 ln so vi Saccharose.

C v hi ng, c bit l khi liu lng cao

Thng c trn ln vi nhng cht to ngt khc (thng l Sucralose hay Aspartame). Nhng hn hp trn s c v ngt cao hn tng thnh phn to ra chng.

Khng ging nh Aspartame, Ace K bn nhit v thm ch trong c iu kin acid hay base.

ng dng

Do tnh cht bn nhit, Ace K c dng trong cc sn phm nng, hoc trong nhng sn phm cn thi hn s dng lu.

Trong cc sn phm thc ung c ga, Ace K hu nh c dng di dng hn hp vi nhng cht to ngt khc, nh Aspartame hay Sacralose.

Ace K cn c dng trong nhng sn phm dc phm, c bit l trong nhng loi thuc ung hoc nhai. Nguyn nhn: Trong nhng loi thuc ny, Ace K c th khin nhng thnh phn cng hiu tr nn d hp thu hn.

Kch thch s bi tit Isulin chut

3.2.4 AspartameCng thc ha hc: C14H24N2O5Aspartame trn th trng cn c bit n vi tn Equal, Nutra Sweet gat Cangerel.

Ti chu u, Aspartame cn c biu th bi s E (m cc cht ph gia) l E951.

Hnh 3.12: AspartameLch s pht hin

Nm 1965: Nh ha hc ngi M James M. Schlatter pht hin ra

Nm 1974: c chp nhn ti th trng M bi cc qun l Thc phm v Dc phm.

Nm 1980: T chc JECFA (Joint FAO/WHO Committee of Experts on Food Additives) khuyn co lng Aspartame c th hp thu trong mt ngy (ADI Acceptale Daily Intake) l 40mg/kg trng lng c th.

Nm 1996: Trong mt bi bo, J.W.Olney a ra gi thuyt v mt mi lin h gia vic hp thu Aspartame v s gia tng t l mc phi bnh u no ti M. Nhng cuc tranh ci, nhng cuc nghin cu din ra. V tt c u cho rng Aspartame l nguyn nhn cho nhng nh hng xu n sc khe ca ngi tiu dng. Mt s nh hng xu thm ch rt nguy him, nh bnh u no, x cng a bo, ln cn ng kinh, bin chng nhng ngi b bnh tiu ng

T nm 1990: Nhiu bi bo co c cng b, a n s c lng liu lng Aspartame c th hp th ti nhng quc gia chu u. (Br and Biermann, 1992; Butchko and Stargel, 2001; Garnier-Sagne et al., 2001; Hinson and Nicol, 1992; Leclercq et al., 1999; MAFF, 1990 and 1995; Renwick, 1990; Salminen and Penttil, 1999)Bng s liu di y th hin nhng s liu c on v lng tiu th Aspartame mc trung bnh v mc cao nht c th ca nhiu nhm tui khc nhau v nhng bnh nhn tiu ng. R rng, vi nhng con s th lng tiu th Aspartame mc cao nht, c tr em v ngi ln u khng th t n con s 40mg m ADI khuyn co trc .

Bng 3.1: c lng v lng Aspatame cho nhng nhm tui khc nhau

NhmQuc giaLng Aspatame tiu th trung bnhmg/kg/ngyLng Aspatame tiu th cao nht mg/kg/ngyNgun

1 - 5 tuiUK-2.8Hinson & Nicol, 1992

1 - 6 tuiFinland-< 4Salminen & Penttil, 1999

Mi la tuiNetherlands2.47.5Butchko & Stargel, 2001

Mi la tuiNorway3.4-Butchko & Stargel, 2001

Bnh nhn tiu ng2 20 tuiFrance2.47.8Garnier-Sagneetal., 2001

Bnh nhn tiu ng2 - 65 tuiUK-10.1MAFF, 1995

Tnh cht

C ngt gp 200 ln nhng khng mang nhiu nng lng nh ng thng thng.

Mc d Aspartame mang nng lng vo khong 4 kilocalories (hay 17 kilojoules) nh nhng loi peptide khc, nhng lng Aspartame cn thit to v ngt rt nh. V th lng calories do Aspartame cung cp khng ng k. iu ny khin Aspartame tr thnh mt cht to ngt quen thuc i vi nhng ai cn trnh hp thu calories trong ng.

V ca Aspartame khng ging ng thng thng. Khi hp th Aspartame, ban u ta cha cm nhn ngay c v ngt ca n. Nhng Aspartame li c ngt lu tan trong ming hn ng.

Cng nh nhng peptide khc, Aspartame c th b ph v thnh nhng amino acid thnh phn di nhng iu kin nhit cao hay ti pH cao. Do Asartame khng c dng trong cc sn phm nng hay cn thi hn s dng lu di.

bn ca Aspartame ph thuc vo pH, nhit , thi gian v hot nc. Aspartame rt bn trong nhng sn phm ng lnh. (Dziezak, 1986; Bell et al., 1991; Tsoubeli et al., 1991; Homler, 1984; Graves et al., 1987; Huang et al., 1987; Neiderauer, 1998) bn ca Aspartame khi ha tan trong nc ch ph thuc vo nhit . Ti nhit phng, Aspartame bn ti cc gi tr pH trong khong t 3.4 n 5 v bn nht ti pH 4.3. Ti y, chu k bn r ca Aspartame khong 300 ngy. Ti pH 7, chu k bn r ca Aspartame ch khong vi ngy. Hu ht cc thc ung gii kht c pH trong khong 3 n 5, do Aspartame kh bn. Trong nhng sn phm cn thi hn s dng lu, i khi Aspartame c trn chung vi nhng cht to ngt khc bn hn, nh Saccharine.

Trong dung dch, khi c ct gi trong khong nhit t 30o n 80oC, Aspartame dn b bin i thnh diketopiperazine. (Pattanaargson et al., 2000) Do , Aspartame khng c s dng trong ci sn phm b un nng ti nhit cao. Ti pH nh hn 3.4, lin kt peptide b ph v v ti pH ln hn 5, phn ng ng vng xy ra to thnh diketopiperazine. Trong c 2 trng hp, s chuyn ha u dn n s nh mt v ngt.

Aspartame t tan ln nht ti pH 2.2 (20 mg/ml ti 25oC) v tan thp nht ti pH 5.2 (pHi) (13.5 mg/ml ti 25oC)

Trong nhng thc ung c dng bt, nhm Amine trong Aspartame c th xy ra phn ng Maillard vi nhm aldehyde c trong cc hp cht thm.

ng dng

Aspartame l thnh phn ca hn 6000 loi thc phm v thc ung, nh thc ung dnh cho ngi n king, nc gii kht, thc n nhanh, ng cc, ko cao su khng ng, nc p, tr, c ph pha sn, yogurt

L s thay th ng thng thng chnh dnh cho nhng bnh nhn mc bnh tiu ng.

Tuy nhin, do khng bn nhit, Aspartame khng c s dng trong cc sn phm nng. Do , Aspartame phi chia s th phn vi Sucralose (loi ng c kh nng bn nhit tt)

Hnh 3.13: Qu trnh Aspartame bin i thnh diketopiperazine3.2.5 SucraloseCng thc ha hc: C12H19Cl3O8Khi lng nguyn t: 397.64g

Sucralose cn c nhng tn khc nh TrichloroSaccharose hay E955

Hnh 3.14: SucraloseLch s pht hin:

Nm 1967: c nhng nh khoa hc t Tate & Lyle, cng lm vic vi hai nh nghin cu Leslie Hough v Shashikant Phadnis thuc trng Queen Elizabeth College (nay thuc b phn trng Kings College London)

Nm 1991: c php s dng Sucralose ti Canada

Nm 1993: c php s dng Sucralose ti c

Nm 1996: c php s dng Sucralose ti New Zealand

Nm 1998: c php s dng Sucralose ti M

Nm 2004: c php s dng Sucralose ti Chu u

V n nm 2008: Sucralose c s dng trn hn 80 quc gia

Tnh cht

C ngt xp x 600 ln so vi Saccharose, gp 3.3 ln so vi Aspartame v gp i so vi Saccharine.

Bn nhit v bn trong nhiu iu kin pH. Do , Sucralose c s dng trong sn phm nng v nhng sn phm cn thi hn s dng lu di.

Nhit si: 125oC

tan: 283g/L (20oC)

ng dng:

c s dng trong hn 4500 sn phm thc phm v nc ung. Bn cnh , Sucralose cn c tm thy trong nhng sn phm khc nh: Tri cy ng hp

St c chua

Sn phm dnh cho bnh nhn tiu ng Ko cao su

Cc sn phm nng

Ng cc

Salad trn

Hn hp chocolate nng

Yogurt

an ton ca Sucralose No side effects and toxicKhng gy tc dng ph v khng c hi 2.3.No Effect on Short or Long-Term Blood Glucose ControlKhng gy hiu ng ngn hoc di hn n kh nng kim sot Glucose trong mu. Khng mang nng lng 4.No Calories or Carbohydrates5.Do Not Cause Tooth DecayKhng gy su rng ngtKh nng gy ung th bn nhitThi hn s dng

Sucralose600XKhngCRt lu

Aspartame200XKhng rKhngNgn

Saccharine500XCCLu

Acesulfame K200XKhngCLu

Bng 3.2: So snh cc loi ng3.2.6 Siu bt ngt:

Siu bt ngt ny c tn l Disodium 5-Guanylate + Disodium 5-Inosinate, hay cn gi l cht I & G, l cht c kt hp t hai cht Disodium 5-Guanylate v Disodium 5-Inosinate.

Hnh 3.15: Siu bt ngtTnh chtC v ngt nh nc hm tht, ngt gp gn 75 ln bt ngt thng thng

Siu bt ngt hon ton khng c gi tr dinh dng m ch l cht iu v, lm tng cm gic ngt.

Tc ng ln trung ng thn kinh vng cm nhn thm n, kch thch thm n.

ng dng

Trong ch bin thc phm, ngi ta cho siu bt ngt ny vo lm tng v ngt ca tht, hay to ra mt sn phm hon ton khng c tht nhng li c v nh nc hm tht.

V d: trong cc mn canh ca cc bp n tp th hay cc qun cm gi r ngi ta ch dng nc, mui, bt ngt v siu bt ngt (c trong bt nm) to ra nc canh nh nc hm tht. Nc mm cng ch c nc, mui, hng nc mm v siu bt ngt.

Siu bt ngt cn ph bin trong bt nm, bt gia v, tt c mn n ch bin sn, hay dng p tht v cc mn n khc trong cc bp n, nh hng nhm tng gi to ngt ca tht

an tonBc s K. Ekelman v bc s K. C. Raffaele, B Thc phm v thuc ca Hoa K, cho bit cc nh khoa hc v c cht ang nghi ng khi hai cht Disodium 5-Guanylate v Disodium 5-Inosinate kt hp vi nhau s to ra rt nhiu c cht mi c th gy qui thai v gy ri lon chuyn ha. ng thi cc cng trnh nghin cu trn chut c v chut mang thai v ang tin hnh.

Trong danh mc cc cht ph gia c php s dng trong thc phm ca B Y t ban hnh nm 2001 khng c cht ny. Nh vy v nguyn tc cht ny khng c s dng trong thc phm v n v no mun s dng u phi xin php Cc An ton v sinh thc phm B Y t. Ty vo nng lc kim sot an ton cht ny trong thc phm ca n v sn xut thc phm m Cc An ton v sinh thc phm cn nhc cho php s dng hay khng.

Chng ta khng lm dng cht ny v bn cht n khng c dinh dng v chng ta b nh la cm gic, dn n n ung nhiu nhng thiu cht, c th suy dinh dng nu s dng qu nhiu cc loi thc phm c s dng cht ny hng ngy. Nu s dng qu nhiu cht ny chc chn c nguy c tc hi v lu di trn cc c quan chuyn ha v sinh sn nh cc nh khoa hc Hoa K cnh bo.

Gii phpMua cc loi xng heo, b, g vo sng sm xng cn ti, ngt cao, thm v an ton v sinh.

Hm lin tc trn bp nhiu gi, cng lu cng ngt. Nc ct sau khi hm ct vo t lnh dng nhiu ln.

TI LIU THAM KHO1. L Vn Vit Mn, 2006, Cng ngh sn xut cc sn phm t sa v thc ung. Tp 2: Cng ngh sn xut thc ung, nxb i hc Quc gia TpHCM, 259p

2. http://class.fst.ohio-state.edu/.../Hiintsw/neotp.htm3. http://foodsafety.com.vn/thucphamfoodthucphamantoan/tabid/124/Default.aspx4. http://thanhnien.easyvn.com/godauinfo/trangchu/trangchu.php?username=godauinfo&id=1&file=trangchu/trangchu.php5. www.biochem.arizona.edu6. www.buskeismus.de

7. www.cardiff.ac.uk/biosi/staffinfo/jacob/teaching/sensory/taste.html#ArtificialSweetners 8. www.greenfacts.org/en/Aspartame9. www.inchem.org/documents/jecfa/jecmono/v042je07.htm10. www.polyol.org11. www.thegioisuckhoe.com/dinh-duong/tin-dinh-duong/khong-lam-dung-sieu-bot-ngot12. www.shilang-pharma.com/product/346-Sucralose-56038-13-2-c4cd13. www.wikipedia.org

Saccharine

Cyclamate

Acesulfame

Aspartame

Sucralose

Dulcine

Glycyrrhi-zin

Stevioside

Thaumatin

Monelin

Miracullin

Dihidroch-alcone

Glucose syrup c hydrogen ha

Isomalt

Xylitol

Sorbitol

Mannitol

Maltitol

Lactitol

ng nghch o

Syrup thy phn t tinh bt

Mt ong

Glusoce

Fructose

Galactose

Saccharose

Mantose

Lactose

Monosaccharide

Hn hp

n gin

Hn hp

Disaccharide

Tng hp

T nhin

Polyols

Glucid

Khng c gi tr dinh dng

C gi tr dinh dng

Cht to ngt

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