phu gia su dung trong keo deo

TRNG I HC CNG NGHIP TP. H CH MINHVIN CNG NGH SINH HC V THC PHM

--------------------------B MN: PH GIA THC PHM

TIU LUN

Lp: DHTP4

SVTH: 08212521 Nguyn Bo Khuyn

GVHD: L Vn Nht Hoi

TP. H Ch Minh 10/2010

MC LCOoO

PHN M U

PHN NI DUNG

1. Tng quan v ko do.........................................................................................5

Tiu lun Ph gia thc phm Ph gia trong sn xut ko do

1.1 Quy trnh sn xut............................................................................................5

1.2 Cc ch tiu cht lng.....................................................................................7

2. Mt s loi ph gia s dng trong ko do.......................................................7

2.1 Ph gia to cu trc..........................................................................................7

2.1.1 Pectin: E436...................................................................................................7

2.1.2 Gelatin: E441.................................................................................................8

2.2 Ph gia to v.....................................................................................................9

2.2.1 Axit citric: k hiu: E330..............................................................................9

2.2.2 Axit malic: E296.........................................................................................10

2.2.3 Acid tartaric: E334.....................................................................................10

2.3 Ph gia to mu..............................................................................................11

2.3.1 Cht mu hu c tng hp.........................................................................11

a. Tartrazine: E102/ Nhm A..............................................................................11

b. Sunset Yellow: E110/ Nhm A........................................................................12

c. Amarant: E123/ Nhm A................................................................................12

d. Allura red AC: E129.......................................................................................13

e. Brilliant Blue FCF: E133/ Nhm B.................................................................14

2.3.2 Cht mu t nhin.......................................................................................14

a. Canthaxanthin: E161g.....................................................................................14

b. Carmine (acid carminic): E120.......................................................................15

c. Riboflavin: E101...............................................................................................15

2.4 Ph gia to mi...............................................................................................17

2.4.1 Mi h Citrus (cam, chanh,...): (R)-Limonene..........................................17

2.4.2 Mi to: izoamyl izovalerat........................................................................17

2.4.3 Mi da: Anlyl phenoxyacetat...................................................................17

2.5 Ph gia dinh dng........................................................................................18

2.5.1 Vitamin C (acid ascorbic)...........................................................................18

2.5.2 Vitamin D.....................................................................................................19

PHN KT LUN

PH LC

TI LIU THAM KHO

2


3


PHN M UOoO

Ko do, hay cn dc gi l ko mm gelatin, ko mm pectin, l mt sn

phm rt quen thuc vi tr em. Trn th trng hin nay c rt nhiu nhn hiu

ko khc nhau vi mu sc v hng v a dng, p ng nhu cu ca ngi tiu

dng. t c diu , sn phm ko do khng ch ph thuc vo nguyn liu

v quy trnh cng ngh m cn ph thuc vo cc ph gia b sung vo sn phm. Cc

cht ph gia gip tng thi gian bo qun, ci thin gi tr dinh dng v lm tng

cm quan v mi v, mu sc, kt cu ca sn phm.

Ph gia hin nay khng dnh ring cho sn phm no m thng c b sung

vo rt nhiu loi sn phm tu vo chc nng ca ph gia v s ph hp vi sn

phm. Nh vy vic tm hiu v cc loi ph gia l rt cn thit, t ta bit cch

ng dng cc loi ph gia thch hp v gii hn s dng cho tng loi sn phm thc

phm cn ch bin v trong bi tiu lun ny l sn phm ko do.

Do cha kin thc v cc qu trnh bin i trong qu trnh sn xut ch bin

nn khng th ni ht cc loi ph gia, trong phm vi bi tiu lun ny ch s gii

thiu mt s loi ph gia c bn c s dng trong sn phm thc phm chay.

4


PHN NI DUNG

OoO

1. Tng quan v ko do

1.1 Quy trnh sn xut

5

Nha

Ph

gia

khun

ngNc

Gelat

in

Pecti

n

Ho tan

Nu

Nc

Gia nhit

Ho tan

Phi trn

n nh - lm ngui

To hnh

o du/o ng

ng gi

Thnh phm

Ph phm

T = 80 - 850C

T = 24 - 250C

t = 18 20h

Du,

ng

T = 900C


Ho tan :

Trn pectin v ng trng thi kh, cho nc vo ho tan hn hp trn

nhit 74-750C. Khuy trn u trnh pectin vn cc, to thnh lp gel bao bn

ngoi, ngn cn qu trnh ho tan. Khi pectin ho tan ht th cho phn ng cn li

vo tip tc ho tan hon ton ng. Thng trong sn xut, ngi ta thng

dng my khuy tc d cao ho tan pectin.

Thi gian ho tan nn ngn, khong 8-10 pht v phi ho tan trit . Nu ko

di thi gian ho dng, lng nc bc hi nhiu, dung dch trng thi qu bo

ho s c kh nng kt tinh li gy s hi ng. Nu qu trnh ha tan ng

saccharose khng trit s to iu kin thun li cho ng ti kt tinh trong ko

thnh phm do cc tinh th ng ha tan cha ht s ng vai tr l cc mm tinh

th ca qu trnh kt tinh.

Dung dch ng, pectin sau khi ho tan hon tn th cho nha vo.

Nu :

Hn hp trn c th c c c dung dch c nng cht kh nh mong

mun bng hai cch: p sut thng v p sut chn khng. Thng th s dng

phng php c c chn khng Pck = 500 mmHg v nhit c c thp, thi gian

nhanh v cht lng sn phm tt.

Qu trnh c c ph thuc vo 3 thng s ch yu: nhit si, thi gian c

c v cng bc hi nc.

Phi trn :

Dung dch sau khi nu c lm ngui n 900C, sau cho dung dch gelatin

vo khuy trn u.

Sau dung dch ko c x ra tng m nh, b sung cc loi ph gia v trn

u, trnh to bt

Rt khun v n nh

Hn hp sau khi phi trn phi h nhit xung ri mi rt khun (nhit

khng c h qu thp v hn hp s c li rt kh rt khun), nhit thch hp

rt khun l 80 850C.

Dung dch ko c rt vo khay c thoa cht chng dnh v gi n nh

phng lnh c nhit 20-240C trong thi gian 18-20h

6


To hnh, o ng/o du

Ko sau khi n nh s c em i ct, ly ra khi khun. Trong qu trnh

ct, vin ko s c o ng hoc du. Sau vin ko s c kh, sng

loi phn ng cn d.

ng gi

Ko c ng ti cch ly vi mi trng ngoi, ko di thi gian bo qun.

Vic ng ti ko phi t tiu chun v khi lng ko, an ton s dng v bo

qun, yu t cm quan.

Sau l giai on ng thng. Trong thng phi m bo s ti ko, khi

lng ko ghi trn thng, phi c ba lt y v np thng.

1.2 Cc ch tiu cht lng

Xem TCVN 5908:2009

2. Mt s loi ph gia s dng trong ko do

Trong sn phm ko do th ph gia thng s dng l cc cht to cu trc, cht

mu tng hp v cc cht to mi v. Mt s nh sn xut cn b sung thm cc loi

vitamin lm tng gi tr dinh dng.

2.1 Ph gia to cu trc

2.1.1 Pectin: E436

Cu to: phn t pectin l mt dn sut ca acid pectic, acid pectic l mt

polymer ca acid D-galacturonic lin kt vi nhau bng lin kt 1-4-glycozide

Pectin l mt polysaccharide tn ti ph bin trong thc vt, l thnh phn tham

gia xy dng cu trc t bo thc vt. thc vt pectin tn ti ch yu 2 dng l

pectin ha tan v protopectin khng ha tan.

Tnh cht

Dng bt mu trng hoc hi vng, hi xm, hi nu.7


Nu hm lng pectin trong dung dch l 1%, ng chim khong 60 - 70%

v pH mi trng l 3,1-3,4 sn phm s to gel mm, trong. Nu trong mi trng

c Ca2+, cu trc gel gin, trong.

Trong cn v dung dch mui, pectin b keo t.

B ph hu khi un nng nhit cao trong thi gian di

Cch s dng:

Hm lng pectn dng sn xut ko hoa qu l khong 1% so vi sn phm.

a pectin vo di dng dung dch 5% vo cui giai on nu, nu nhit thp,

m ca khi ko l 25% to iu kin cho khi ko ng t tt hn.

2.1.2 Gelatin: E441

Cu to

L mt polypeptit cao phn t- sn phm thu phn t collagen.

Cu to l 1 chui acid amin gm 3 acid amin ch yu l glyxin, prolin v

hydroprolin. Ngoi ra cn c Arginin, Alanin, Glutamic acid,.... Cc acid amin ny

lin kt vi nhau to thnh mt chui xon c c kh nng gi nc

Tnh cht

L cht rn trong sut, c mu t vng nht n m. Khng mi, khng v.

C bn cht l protein, c to thnh do s thu phn hon ton collagen.

Tan trong nc nng, khng tan trong dung mi hu c. Nhit nng chy : 25-

340C

- nhit thng : khng tan trong nc nhng ht nc trng n, lng

nc hp thu gp 5-10 ln th tch => to thnh keo rn c tnh n hi.

- Khi gia nhit 50-550C: keo rn ha lng => khi lng v th tch tng.

8


- Khi h nhit xung 10-150C: ng t to thnh dung dch keo mm , nht

cao. Khi nng ca dung dch vt qu 10% to nn ng lc rt ln khong

2kg/cm2.

S dng

Trong ko do gelatin c b sung vi nng 6 - 10%, c vai tr nh :

- cht to gel

- cht n nh : to bn c hc cn thit trnh bin dng sn phm.

- cht lin kt: lin kt mt lng nc ln, ko di thi gian bo qun sn phm.

2.2 Ph gia to v

V ngt trong ko do ch yu l do nguyn liu chnh sn xut ko l ng

saccharose, glucose... to nn, do vy ta thng ch b sung cc acid thc phm

to v chua ca tri cy c trng. Cc acid c cho vo cui ca qu trnh phi trn

trnh acid tip xc vi ng nhit cao trong thi gian lu lm tng lng

dng chuyn ho (ng ny c tnh ht m mnh gy chy ko)

2.2.1 Axit citric: k hiu: E330

Cu to: Cng thc phn t: C6H8O7

Tnh cht vt l

nhit phng, axit citric l cht bt kt tinh mu trng.

N c th tn ti di dng khan hay di dng ngm mt phn t nc

(monohydrat). Dng monohydrat c th chuyn ha thnh dng khan khi nung nng

ti trn 74 C.

Axt citric ho tan kh trong nc, ho tan tng theo nhit . t tan trong cn

nhng tan trong cn khan tuyt i 15C.

im nng chy: 153C. im si: phn hy 175C

Tnh cht ho hc

9


Axit citric l hp cht hu c tp chc, c cha c 2 nhm chc l hydroxyl (OH) v

nhm cacboxyl (COOH). D axit malic c tnh cht ca axit v nhng phn ng

c trng ca nhm chc.

Khi b nung nng trn 175 C, n b phn hy gii phng CO2 v nc

S dng

Acid citric c nhiu trong chanh, cam,... Thc t trong sn xut, ngi ta thng

dng Nm mc Aspergillus sn xut acid citric t r ng. Acid citric c s

dng nh mt ph gia to v chua cho nhiu sn phm ko tri cy.

Bn cnh , acid citric cn l ph gia chng sm mu.

Gii hn ti a trong thc phm c quy nh bi GMP. ADI cha xc nh.[25]

2.2.2 Axit malic: E296

Cu to

Cng thc phn t C4H6O5.

Cng thc cu to:HOOC-CH2-CH(OH)-COOH.

Tnh cht vt l

Axit malic l cht lng, tan nhiu trong nc. Ht m t hn so vi acid citric v acid

tartaric

C mi thm ca to.Thnh phn chnh lm nn v chua ca to l axit ny.

im nng chy 130 C

Tuy nhin, acid malic tng hp t tan trong nc, nhit nng chy l 130-1310C

Tnh cht ho hc

Axit malic l hp cht hu c tp chc, c cha c 2 nhm chc l hydroxyl (OH) v

nhm cacboxyl(COOH). D axit malic c tnh cht ca axit v nhng phn ng

c trng ca nhm chc

S dng

Acid malic to v chua ko di. Do thng ta b sung acid citric tng chua

ban du, cn acid malic to d v chua.

Liu lng s dng ti a c quy nh bi GMP. ADI cha xc nh.[25]10


2.2.3 Acid tartaric: E334

Cu to:

Cng thc phn t: C4H6O6.

L axit hu c hai chc axit. C ba dng ng phn lp th:

Dng D v L l cc cht quang hot; dng meso khng c tnh quang hot.

Tnh cht

Axit D - tactric: tinh th hnh kim; tnc = 170 oC. Tan trong axeton, ete, nc v cn;

tan tng theo nhit . C trong nho, chui v cc qu cy khc.

Dng L tm thy rt nhiu trong a s tri cy, dng t do v dng mui K+, Ca2+

v Mg2+; tnc = 170 oC.

Dng meso, tnc = 140 oC.

C v chua ngt, khng mi.

S dng

S dng trong ko to v chua ca nho, chui

Cn c s dng nh cht chng oxy ho hoc cht nh ho.

Gii hn ti a trong thc phm l 20000mg/kg theo quyt nh 3742 /2001/Q-BYT. ADI = 0-30 mg/kg/ngy.[25]

2.3 Ph gia to mu

Trong sn xut ko, vic to mu phn ln l theo phng php nhn to (nhum

mu) do bn thn mau sc cc nguyn liu khng a dng.

2.3.1 Cht mu hu c tng hp

a. Tartrazine: E102/ Nhm A

Cu to: Cng thc phn t: C16H9N4Na3O9S2

L mui sulfonatri ca acid dinitro -naphtolsulfo.

11


Tnh cht

L cht mu hu c tng hp. C dng bt, ht mu vng.

Tan trong nc, tan mt phn trong etanol.

S dng

Tartrazin l cht ph gia to mu vng. N cng c th c s dng vi Brilliant

Blue FCF( E133 ) hoc xanh S (E142) to ra mu xanh l cy vi cc sc thi khc

nhau.

Gii hn ti a trong thc phm l 300 mg/kg theo . ADI = 0-7,5 mg/kg/ngy

[1]

b. Sunset Yellow: E110/ Nhm A

Cu to

Cng thc phn t: C16H10N2Na2S2O7

Tnh cht

L cht mu hu c tng hp. C dng bt mu cam.

Tan trong nc, tan mt phn trong etanol.

12


im nng chy l 300 C

Gii hn ti a trong thc phm l 200 mg/kg. ADI = 0-2,5 mg/kg/ngy.

13


c. Amarant: E123/ Nhm A

Cu to

Cng thc phn t: C20H11N2Na3O10S3L mui natri ca acid azo -naphtodisulfo

Tnh cht

L cht rn mu sm n tm. Tan trong nc. im nng chy: 120C

Amaranth hng nht (Hex: # DDBEC3) (RGB: 221, 190, 195)

Amaranth Hng (Hex: # F19CBB) (RGB: 241, 156, 187)

Amaranth hng sng (Hex: # FF355E) (RGB: 255, 53, 94)

Mu rau dn (Hex: # E52B50) (RGB: 229, 43, 80)

Mu dn (Hex: # ED3CCA) (RGB: 237, 60, 202)

Amaranth Anh o (Hex: # CD2682) (RGB: 205, 38, 130)

Dn tm (Hex: # AB274F) (RGB: 171, 39, 79)

Amaranth tm m (Hex: # 9F2B68) (RGB: 159, 43, 104)

Gii hn ti a trong thc phm l 100 mg/kg. ADI = 0-0,5mg/kg/ngy [26] [1]

d. Allura red AC: E129

Cu to

Cng thc phn t: C18H14N2O8Na2S2

14


Tnh cht

L cht bt mu sm. Tan trong nc, khng tan trong ethanol.

im nng chy: 300C

Allura red AC trong ko

Gii hn ti a trong thc phm l 200 mg/kg (dng n l hoc kt hp).

ADI = 0 7 mg/kg/ngy.

e. Brilliant Blue FCF: E133/ Nhm B

Cu to

Cng thc phn t: C37H34N2Na2O9S3

Tnh cht

C dng bt, ht mu xanh dng

Km hp thu trong tiu ho (95% c thi qua phn)

S dng

Brilliant Blue FCF trc y b cm o, B, an

Mch, Php, c, Hy Lp, , Na Uy, Ty Ban Nha,

Thy in, Thy S v mt s nc khc nhng hin

nay c chng nhn l mt ph gia thc phm an

ton ca EU v hu ht cc nc. [13]

Gii hn ti a trong thc phm l 100 mg/kg. ADI = 0 7 mg/kg/ngy

15


2.3.2 Cht mu t nhin

a. Canthaxanthin: E161g

Cu to

Cng thc phn t: C40H52O2

Tnh cht

Cht bt mu da cam. t tan trong nc

im nng chy: 217C (phn hy)

C trong nm rm, c. Tuy nhin trong thc t, canthaxanthin ch yu c sn xut

tng hp t carotene.

Gii hn ti a trong ko l 50mg/kg. ADI = 0-0,03mg/kg/ngy

b. Carmine (acid carminic): E120

Cu to


Tnh cht:

L phm mu t nhin thuc nhm cht mu Anthraquinone

Carmine l tn ca sc t, cc mu sc thc t l carminic acid. C mu tng t

Ponceau 4R

Tan nhiu trong nc

Gii hn ti a trong sn phm l 300 mg/kg (dng n l hoc kt hp).

ADI = 0 0,5 mg/kg/ngy

16


c. Riboflavin: E101

Cu to: Cng thc phn t C17H20N4O6

Cn c gi l vitamin B2

Tnh cht

L cht rn mu vng cam. Ha tan km trong nc.

Riboflavin l bn, n nh vi nhit, cht oxy ha, v acid, nhng khng n nh vi

cc hp cht kim hoc nh sng

Nhit nng chy: 2900C

S dng

c dng nh ph gia to mu b sung vo thc phm. Ngoi ra cn c th

l ph gia dinh dng

Liu lng s dng [24]

i tng MIDI (mg/ngy)Tr 0-1 tui 0.4 Tr em t 1- 3 tui 0.8Tr em 4 - 6 tui 1Tr em t 7 - 9 tui 1.3Thiu nin nam 10 - 12 tui 1.4Thiu nin n 10 - 12 tui 1.3

17


Thiu nin nam 13 - 15 tui 1.6Thiu nin n 13 - 15 tui 1.4Thiu nin nam 16 - 19 tui 1.6Thiu nin n 16 - 19 tui 1.5n ng 1.6Ph n 1.5Ph n mang thai 1.6Cc b n ang ngh dng 1.8

2.4 Ph gia to mi

Cc cht mi (hng liu) c b sung vo ko thng l cc loi tinh du c mi

tri cy. Lng cht mi cho vo va t hiu qu hng cn c

2.4.1 Tinh du cam, chanh,...

Thnh phn ch yu trong cc tinh du ny l (R)-Limonene.

Cu to

Cng thc phn t: C10 H16L mt monoterpene

(R)-Limonene

Tnh cht

(R) - (+)-limonene c mi ca cc loi tri cy h Citrus nh cam, chanh,....

Ngng mi = 200 ppb

L cht lng khng mu. D b oxy ho trong khng kh m. im nng chy l

-74,35 C . Nhit si l 176C

Khng b phn hu nhit cao, do trong sn xut cng nghip (R)-limonene

c chit xut t v cam bng CO2 lng

2.4.2 Mi to: izoamyl izovalerat

Cu to

(CH3)2CHCH2COO(CH2)2CH(CH3)2

18


Tnh cht

L cht lng khng mu. C mi to c trng.

Nhit si l 203,70C.

t tan trong nc, tan trong cn v dung mi hu c.

2.4.3 Mi da: Anlyl phenoxyacetat

Cu to


Tnh cht

L cht lng khng mu. Khng tan trong nc, tan trong etanol. Nhit si

232C.

C mi da, mt ong

2.5 Ph gia dinh dng

2.5.1 Vitamin C (acid ascorbic)

Cu to


Tnh cht vt l:

nhit phng, vit C dng khan c mu trng cho n vng nht, rt d tan trong

nc (300g/lt). Tan trong nc, etanol v aceton. Khng tan trong chloroform, eter

Khng mi, c v chua.

i mu khi phi ngoi khng kh hoc trong iu kin m t.

Nhit phn hu l 191-1940C

Tnh cht ho hc

D trong cng thc cu to khng c nhm COOH nhng vitamin C vn c tnh

axit. l do trong phn t c h lin hp p- , - t O ca nhm OH n O ca

19


C=O lm cho H ca nhm OH gn trn C c ni i tr nn rt linh ng, c kh

nng tch ra, v th c tnh axit. Mt khc, khi ha tan vo nc, 1 lng nh s b

thy phn to thnh axit.

C tnh cht ha hc chung ca cc axit thng thng, c kh nng b oxi ha v b

phn hy thnh CO2 v nc 1930C.

S dng

B sung vo ko nh mt ph gia dinh dng

Ngoi ra cn c dng nh mt cht chng oxy ho cho cc thnh phn trong ko.

Thng c cho vo cui qu trnh phi trn, sau khi cho ht cc cht khc do

vitamin C rt d b phn hu bi nhit.

2.5.2 Vitamin D

Cu to

Trong cc loi vitamin D ch c cht D2 v D3 l c hot tnh vitamin cao nht.

Vitamin D2 c ngun gc thc vt, l dn xut ca cht ergosterol trong nhiu loi nm sau

khi x l bng tia t ngoi.

Vitamin D3 bt ngun t cht 7 - dehydrocolesterol l dn xut oxy ho ca colesterol trong

c th ng vt. Di tc dng ca tia t ngoi 7 - dehydrocolesterol s m mch ni 9 - 10

bin thnh vitamin D3

Vitamin D2 Vitamin D3

Tnh cht

Vitamin D2 v D3 l cc tinh th nng chy nhit 115-1160C, khng mu, khng

ho tan trong nc, tan trong cht bo v cc dung mi hu c.

Nhy nhit, nh sng v khng kh. D b phn hu khi c mt cc cht oxy ho v

axit v c

20


Vitamin D lm tng s hp th calci vch rut di dng lin kt (vitamin D - Ca+

+)cht khong ny d qua rut vo mu v n xng, t l Ca/P = 2/1 l ph hp

nht cho vic hp th Ca2+, P rut.

Vitamin D kch thch s ti hp thu cc mui photphat ng thn, gip cho c th

tit kim c ngun d tr photphat.

S dng

B sung vo ko trong qu trnh phi trn

21


PHN KT LUNOoO

Ph gia nh hng rt lng n cht lng sn phm bao gm s duy tr cht

dinh dng, cht lng cm quan, kh nng bo qun. Hm lng ph gia b sung

vo phi theo ng quy nh an ton thc phm. Trong quy trnh sn xut ko do,

cc ph gia thng c thm vo ch yu l cc ph gia to cu trc, ph gia to

mu, mi, v. Hin nay, trn th trng c thm cc loi ko c b sung cc ph

gia dinh dng. Vic b sung cc loi ph gia khc nhau nhm mc ch:

+ X l nguyn liu d dng.

+ Tit kim c nguyn liu dn n gi thnh i vi sn phm gim.

+ Ko di thi hn bo qun sn phm.

+ To ra cm quan tt, tang gi tr dinh dng cho sn phm.

Tuy nhin, bn cnh khi s dng ph gia cng c th gy ra mt s nh

hng xu nh:

+ Tch t nhiu trong c th ngi s dng s gy nguy c mt s bnh ung th.

+ Nu kim sot khng cht ch s dn n kh nng ng c thc phm.

Tm li, vic s dng ph gia vo ko do ni ring v cc sn phm thc

phm ni chung di s kim sot cht ch s gip cho qu trnh ch bin d dng,

tit kim thi gian v nguyn liu, kh nng bo qu tng, gim gi thnh sn phm.

22


PH LCOoO

Mt s loi ko do c b sung vitamin, khong cht,... xut hin trn th

trng

23


TI LIU THAM KHO

OoO

1. Gio trnh Ph gia v bao gi thc phm, NXB H Cng nghip TP.HCM, 2007

2. Gio trnh Cng ngh sn xut bnh ko, NXB H Cng nghip TP.HCM, 2009

3. m Sao Mai, Ho sinh thc phm, NXB H Quc gia TP.HCM, 2009

4. H Hu Long, K thut sn xut ko, NXB Khoa hc v k thut

5. L Ngc T, Ho sinh cng nghip, NXB Khoa hc v k thut, 2005

6. http://dictionary.bachkhoatoanthu.gov.vn/default.aspx?

param=151EaWQ9MzEyNjQmZ3JvdXBpZD0yNyZraW5kPSZrZXl3b3JkPQ==&pa

ge=1

6. http://en.wikipedia.org/wiki/Tartaric_acid

6. http://en.wikipedia.org/wiki/Acesulfame_potassium

6. http://en.wikipedia.org/wiki/Tartrazine

10. http://en.wikipedia.org/wiki/Sunset_Yellow_FCF

11. http://en.wikipedia.org/wiki/Amaranth_(dye)

12. http://en.wikipedia.org/wiki/Allura_Red_AC

13. http://en.wikipedia.org/wiki/Brilliant_Blue_FCF

14. http://en.wikipedia.org/wiki/Canthaxanthin

15. http://en.wikipedia.org/wiki/Limonene

16. http://en.wikipedia.org/wiki/Riboflavin

17. http://scopeblog.stanford.edu/archives/weekly-image/

18. http://simple.wikipedia.org/wiki/Amaranth_(color)

19. http://vi.wikipedia.org/wiki/Ax%C3%ADt_citric

20. http://www.bartek.ca/malic_acid.html

21. http://www.codexalimentarius.net/gsfaonline/additives/details.html?id=21

22. http://www.docstoc.com/docs/47694553/Ph-n-III-Galacturonic-Acid

23. http://www.pvsoap.com/pigments_fd&c_colors.asp

24. http://www.dietobio.com/vegetarisme/en/vit_b2.html

25. http://docs.google.com/viewer?

a=v&q=cache:weNrfwXQY5QJ:ftp://ftp.fao.org/codex/ccfac33/fa0105be.pdf+ADI+

24


Acid+citric&hl=en&pid=bl&srcid=ADGEESjW4hzbwGz03Fc2KINe3jd8wWSvl_-

lkZQl3qsvJekTfePPIcoUlbyXpWNQ13YBWRhiEhntCu3nsyVDeJLnXL3EwOtkM-

wiFpQdWRebAeZCXR5_vpNjmhX-

Sgr9LahOYvrQF2tj&sig=AHIEtbTnrzA4S1W6VpPfyrT9trnkyU0dOQ

25

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