E471 yog dab tsi? Lub luag haujlwm tiag tiag ntawm Mono- thiab Diglycerides ntawm Fatty Acids hauv Khoom Noj

E471-mono- thiab diglycerides ntawm fatty acids- yog ib qho ntawm feem ntau tshwm sim additives nyob rau hauv daim ntawv teev cov khoom noj khoom haus, tab sis feem ntau cov neeg siv khoom paub nws tsuas yog ib qho kev lag luam tshuaj. Nyob rau hauv qhov tseeb, E471 yog ib tug semi- hluavtaws emulsifier structurally heev ze rau tej yam ntuj tso cov rog rog, thiab nws cov yam ntxwv molecular dictate fundamentally txawv functions nyob rau hauv ntau yam zaub mov systems: nyob rau hauv qhob cij, nws retards starch retrogradation los ntawm kev tsim helical complexes nrog amylose, ua kom lub khob cij mos; nyob rau hauv cov dej khov nab kuab, nws tsav tswj cov roj globule destabilization, txhawb ib nrab coalescence los tsim ib tug peb -sib nqus roj network uas stabilizes huab cua npuas; nyob rau hauv margarine, nws stabilizes cov roj - dej interface, tiv thaiv theem sib cais thiab spattering thaum kib. Kab lus no tau txheeb xyuas cov txheej txheem ua haujlwm tiag tiag ntawm E471 thoob plaws cov khoom noj sawv cev los ntawm kev pom ntawm cov qauv molecular, HLB yam ntxwv, thiab cov khoom noj khoom haus sib cuam tshuam, thiab nthuav tawm nws txoj hauv kev metabolic thiab kev soj ntsuam kev nyab xeeb raws li EFSA qhov kev nthuav dav 2017 rov- kev ntsuam xyuas. E471 yog hydrolyzed los ntawm lipases nyob rau hauv tib neeg txoj hnyuv mus rau hauv glycerol thiab dawb fatty acids -ob yam khoom noj khoom haus ib txwm noj - thiab tsis muaj kev txhawj xeeb txog kev nyab xeeb, tsis muaj cov lej Txais Kev Noj Qab Haus Huv (ADI) pom tias tsim nyog.

Nqa ib lub khob cij hlais, ib khob dej khov, lossis ib qho thaiv ntawm margarine, thiab tig mus rau cov npe khoom noj -koj yuav luag pom cov kab lus "mono- thiab diglycerides ntawm fatty acids" lossis "E471." Raws li EFSA lub xyoo 2017 rov- kev ntsuam xyuas, E471 tau tso cai siv rau hauv 84 pawg zaub mov hauv European Union, muab nws tso rau ntawm cov khoom noj uas siv ntau tshaj plaws thiab nthuav dav ntxiv -ib qho tseem ceeb ntawm cov khoom noj khoom haus tsis tseem ceeb hauv kev lag luam zaub mov.

Txawm li cas los xij, E471 tseem yog ib qho kev nkag siab yuam kev tshaj plaws. Ntawm ib sab, cov ntsiab lus xws li "fatty acid esters" nyob rau hauv nws lub npe ua rau ntau tus neeg siv khoom siv rau instinctively faib nws raws li "kev lag luam tshuaj," ntseeg nws yuav tsis sib haum nrog cov khoom noj khoom haus tiag tiag. Ntawm qhov tod tes, kev tsis sib haum xeeb thiab lus xaiv hais txog nws txoj kev nyab xeeb- cov lus sib liam tias nws "ua rau muaj kev phom sij rau kev noj qab haus huv" lossis "tsis tuaj yeem metabolized"- nthuav dav hauv kev tshaj xov xwm.

Kab lus no yog tsim kom muaj kev nkag siab meej ntawm E471. Peb yuav pib los ntawm nws cov ntsiab lus tshuaj, delve rau hauv cov khoom noj sib txawv, tshuaj xyuas "yuav ua li cas nws ua" hauv txhua yam khoom, thiab thaum kawg rov qab mus rau kev txiav txim siab ntawm nws txoj kev nyab xeeb. Tom qab nyeem ntawv, koj yuav tuaj yeem saib peb lub cim ntawm daim ntawv lo nrog lub ntsiab lus pom zoo-tsis yog qhov muag tsis pom kev ntshai lossis tsis lees paub txog dab neeg.

1 A "Semi-Natural" Molecule

E471 yog sib xyaw ntawm mono- thiab diglycerides ntawm fatty acids. Nws cov qauv molecular tuaj yeem pom tau tias yog glycerol (ib qho me me molecular cawv) caj qaum txuas rau ib lossis ob qhov ntev fatty acid chains.

Cov qauv no nws tus kheej tsis yog "artificial"- nws yuav luag zoo tib yam rau cov khoom nruab nrab uas tsim tawm thaum lub sij hawm zom zaub mov noj txhua hnub. Thaum cov roj thiab cov rog zoo tib yam (triglycerides) tau noj, lipases hauv lub cev hydrolyze lawv stepwise mus rau hauv diglycerides, monoglycerides, thiab thaum kawg mus rau glycerol thiab dawb fatty acids. Cov qauv tshuaj ntawm E471 tseem ceeb tsom iav qhov nruab nrab hauv cov txheej txheem digestive. Nws yogtsis yog tshuaj txawv teb chaws tsim los ntawm kos los ntawm cov organic synthesis, tab sis theej ib nrab - hluavtaws emulsifier tsim los ntawm kev lag luam esterification lossis glycerolysis ntawm cov roj thiab cov rog, cov qauv zoo ib yam li cov khoom noj muaj roj.

Hais txog cov khoom siv raw, cov fatty acids siv los ua ke E471 yog muab los ntawm yuav luag tshwj xeeb los ntawmnoj zaub roj thiab rog, xws li xibtes roj, soybean roj, thiab sunflower roj. Yog li ntawd, feem coob ntawm cov khoom lag luam muaj E471 yog cov nroj tsuag keeb kwm, ua rau lawv sib xws nrog cov khoom tsim khoom vegan.

2 HLB Tus nqi: Ib qho Molecular Parameter uas txiav txim siab ua haujlwm

Yog vim li cas E471 tuaj yeem ua lub luag haujlwm sib txawv ntawm cov khoom noj sib txawv kiag li nyob rau hauv nws cov xwm txheej amphiphilic- ob pawg hydroxyl dawb (–OH) ntawm glycerol caj qaum ua rau muaj kev nyiam hydrophilic, thaum lub sij hawm ntev fatty acid chains muaj lipophilic nyiam. Ob qho kev tawm tsam no muaj nyob hauv tib lub cev, ua E471 asurfactant: nws ib txwm zoo li sib sau ua ke ntawm qhov sib cuam tshuam ntawm cov roj thiab dej, nrog rau qhov kawg ntawm hydrophilic taw qhia mus rau theem aqueous thiab tus Tsov tus tw hydrophobic txuas mus rau theem roj.

Qhov parameter uas ntsuas qhov sib npaug ntawm amphiphilic yog hu uaHLB value. Tus nqi HLB ntawm E471 feem ntau poob nruab nrab ntawm3i5 ib, qhia tias nws lipophilicity deb tshaj nws cov hydrophilicity, thiab hais tias nws nyiam cov ntaub ntawv.dej-hauv- roj (W/O) emulsions. Kev nkag siab cov ntsiab lus no yog qhov tseem ceeb: E471 tsis yog "dej-soluble emulsifier" uas ntau tus neeg siv khoom xav tau. Ntawm qhov tsis sib xws, nws yogyooj yim soluble nyob rau hauv roj thiab rog tab sis insoluble nyob rau hauv dej txias, thiab tsuas tuaj yeem tawg hauv dej kub los tsim emulsions, thaum yaj hauv ethanol thiab roj kub.

Qhov no lipophilic xwm ncaj qha txiav txim siab qhov kev faib ua haujlwm ntawm E471 hla cov khoom noj sib txawv. Hauv cov xwm txheej uas yuav tsum tau muaj kev tswj hwm tus cwj pwm rog thiab cov qauv siv lead ua- xws li kev tiv thaiv -staling hauv qhob cij, rog ib feem coalescence hauv cov dej khov nab kuab, thiab emulsion stabilization hauv margarine-E471, los ntawm kev tsim txiaj ntawm nws txoj kev sib raug zoo rau theem rog, ua lub luag haujlwm tseem ceeb.

1 Nyob rau hauv lub khob cij: Lub Softness Keeper uas ncua Starch Retrogradation

Tsis pub dhau ob peb teev tom qab tawm hauv qhov cub, qhob cij pib tawv thiab poob nws cov springiness-ib txoj kev paub hauv kev tshawb fawb txog zaub mov lihmoov txhuv nplej siab retrogradation. Lub tshuab microscopic yog raws li nram no: thaum lub sij hawm ci, hmoov txhuv nplej siab granules nqus dej thiab gelatinize, tso amylose uas disperses rau hauv lub khob noom cookie matrix; Thaum lub khob cij txias, cov dawb amylose molecules rov kho lawv tus kheej rau hauv cov qauv crystalline, ua rau cov qhob cij crumb ua nyuaj thiab qhuav.

Lub luag haujlwm tseem ceeb ntawm E471 hauv khob cij yog qhov tseeb los thaiv cov txheej txheem no los ntawmtsim insoluble complexes nrog amylose. Thaum lub sij hawm siab -kub theem ntawm khob noom cookie tov thiab ci, hydrophobic fatty acid tus Tsov tus tw ntawm E471 molecule tuaj yeem ntxig nws tus kheej mus rau hauv cov kab noj hniav helical ntawm amylose, tsim ib qho "amylose-lipid complex". Qhov kev sib tw no txwv tsis pub amylose molecules los ntawm kev sib cuag thiab recrystallizing nrog ib leeg, ua kom cov hmoov txhuv nplej siab nyob rau hauv lub xeev tsis zoo nyob rau ob peb hnub ntawm kev cia. Cov ntaub ntawv tshawb fawb qhia tau hais tias qhob cij nrog ntxiv E471 nce hauv hardness tsuas yog li 10% tom qab 48 teev, piv nrog qhov nce ntawm kwv yees li 50% hauv pawg tswj hwm. Qhov no yog vim li cas cov khoom lag luam muaj cov hlais cov khob cij tuaj yeem tuav cov kev ntxhib los mos rau hnub lossis ntau tshaj ib lub lim tiam.

Nyob rau tib lub sijhawm, E471 kuj cuam tshuam nrog gluten proteins, txhim kho elasticity, toughness, thiab extensibility ntawm mov paj, ua rau lub khob cij kom tiav ntim ntau dua thiab ib tug ntau yam nyob rau hauv crumb qauv thaum fermentation thiab ci. Qhov pom zoo ntxiv qib yog feem ntau 0.2% -0.8% ntawm hmoov nplej.

2 Nyob rau hauv Ice Cream: Lub Fat Regulator Uas Ua Npuas Ncauj Skeleton

Ice cream yog ib qho nyuaj heev plaub-theem system-ice crystals, huab cua npuas, ib feem coalesced rog globules, thiab ib tug unfrozen qab zib -protein tov tag nrho nyob rau hauv ib tug khov qauv. Ntawm cov theem no,ib nrab coalescencentawm cov rog globules yog cov txheej txheem tseem ceeb hauv kev tsim cov qauv ua npuas ncauj thiab kev ntxhib los mos ntawm ice cream.

Thaum lub sij hawm ua dej khov, lub luag haujlwm ntawm E471 nthuav tawm peb theem tseem ceeb:

Kev laus theem (kwv yees li 4 degree):Tom qab homogenization, cov roj globule saum npoo yog coated nrog ib txheej tiv thaiv muaj li ntawm casein thiab whey proteins. E471 molecules, los ntawm kev tsim txiaj ntawm lawv txoj kev sib raug zoo rau theem rog, maj mam hloov cov proteins los ntawm cov rog globule nto. Cov txheej txheem "deproteinization" no ua rau cov roj globules "tsis ruaj khov"-tab sis qhov no tsis yog qhov tsis zoo; nws yog qhov prerequisite rau kev tsim kho tom ntej ntawm cov qauv ua npuas ncauj.

Kev khov thiab nplawm theem:Nyob rau hauv lub freezer tas mus li, shear rog ua rau cov destabilized rog globules tswj tauib nrab coalescence-fat globules lo rau ib leeg tab sis tsis sib koom ua ke tag nrho, ua ib qho peb - qhov ntev ntawm lub cev rog lub cev. Cov pob txha no encapsulates thiab stabilizes huab cua npuas, imparting ib tug qhuav kev ntxhib los mos thiab zoo yaj tsis kam mus rau lub ice cream.

Hardening thiab cia theem:Lub emulsifier- cov qauv rog ntxiv inhibits ice crystal kev loj hlob thiab tiv thaiv cov khoom zoo nkauj.

E471 kuj tseem yog cov siv lead ua siv lead ua emulsifier siv dav tshaj plaws hauv cov khoom qab zib khov. Nws "txo qhov nro, stabilizes huab cua npuas, thiab pab tswj cov dej khov siv lead ua loj". Qhov pom zoo ntxiv theem ntawm distilled E471 nyob rau hauv ice cream yog 0.1% -0.4% ntawm tag nrho cov mix.

3 Nyob rau hauv Margarine thiab Spreads: Interfacial Thauj tog rau nkoj uas tuav Emulsion Stability

Margarine yog qhov tseem ceeb adej-hauv- roj (W/O) emulsion-kwv yees li 80% kua lossis ib nrab- cov rog thiab cov roj ua rau lub sijhawm tsis tu ncua, thiab kwv yees li 20% aqueous theem tau tawg mus rau hauv daim ntawv ntawm cov tee dej. Los ntawm qhov ntsuas qhov ntsuas kub, W / O emulsions, ib yam li O / W emulsions, muaj lub siab nyiam mus rau qhov tsis muaj zog los ntawm kev sib koom ua ke: ib zaug cov yeeb yaj kiab ua kua ntawm cov dej ntws tawm, cov dej nyob ib sab sib koom ua ke, thaum kawg ua rau aqueous theem sib cais thiab ua tiav cov khoom zoo nkauj.

Lub luag haujlwm tseem ceeb ntawm E471 hauv qhov system no yogstabilize cov dej - hauv - roj emulsion. Nws qhov lipophilic xwm (HLB tus nqi 3-5) ua kom muaj txiaj ntsig zoo ntawm cov roj- dej interface, nrog cov tails hydrophobic txuas mus rau theem roj thiab cov glycerol taub hau pawg taw qhia rau theem aqueous. Qhov no ua rau muaj kev tsim cov txheej txheem monomolecular adsorbed ntawm cov roj - dej interface, uas tiv thaiv txoj hauv kev thiab coalescence ntawm cov dej ntws los ntawm cov teebmeem steric hindrance. E471 kuj tseem suav tias yog ib qho tseem ceeb stabilizer hauv margarine ntau lawm: nws "pab tswj cov khoom ruaj khov thiab tiv thaiv cov roj sib cais".

Tsis tas li ntawd, E471 txhim kho cov yas thiab kev sib kis ntawm margarine, ua kom cov khoom muaj kev sib kis zoo txawm tias nyob hauv tub yees txias. Hauv cov khoom lag luam chocolate, E471, los ntawm kev tswj cov roj crystallization tus cwj pwm, "tiv thaiv rog rog thiab txhim kho gloss".

1 ADI yog dab tsi? Vim Li Cas E471 Tsis Xav Tau Tus lej ADI?

ADI yog tus nqi ntawm cov khoom noj ntxiv uas tus neeg noj qab haus huv tuaj yeem nojtxhua hnub dhau lub neejyam tsis muaj kev pom kev txaus ntshai rau kev noj qab haus huv. EFSA tau tshaj tawm qhov kev nyab xeeb tag nrho rov qab- kev soj ntsuam ntawm E471 hauv 2017, thiab nws cov lus xaus muaj kev tso cai nyob rau hauv lub thoob ntiaj teb kev nyab xeeb zaub mov.

EFSA qhov xaus yog:Tom qab soj ntsuam cov pov thawj, Pawg Neeg Saib Xyuas tau txiav txim siab tias tsis tas yuav muaj tus lej ADI thiab cov khoom noj khoom haus ntxiv mono- thiab diglycerides ntawm fatty acids (E 471) tsis muaj kev txhawj xeeb txog kev nyab xeeb ntawm cov qib qhia siv..

Hauv kev ntsuam xyuas toxicological, tom qab tshuaj xyuas cov ntaub ntawv tshawb fawb dav dav, EFSA tau hais meej meej tias: "Tsis muaj pov thawj rau cov teebmeem tshwm sim hauv luv luv-lub sijhawm, kev tshawb fawb subchronic, mob ntev, kev xeeb tub thiab kev loj hlob toxicity"; "Tsis muaj peev xwm carcinogenic lossis kev txhawb nqa hauv kev pib / kev txhawb nqa tau tshaj tawm"; thiab "Cov kev tshawb fawb muaj tsis tau hais txog kev txhawj xeeb txog genotoxicity".

Lub hauv paus ntawm lub cev ntawm qhov kev txiav txim siab no yog nyob rau hauv cov txheej txheem metabolic ntawm E471 hauv tib neeg lub cev.

2 Cov txheej txheem digestive thiab metabolic txoj kev

Thaum noj, E471 ntsib pancreatic lipases nyob rau hauv txoj hnyuv me thiab yog hydrolyzed sai. Lub hydrolysis yields tsuas yog ob hom khoom-glycerolthiabdawb fatty acids.

Glycerol (E 422) thiab fatty acids (E 570) tau dhau los ntawm kev soj ntsuam kev nyab xeeb ntawm kev ywj pheej thiab tau pom tias "tsis muaj kev txhawj xeeb txog kev nyab xeeb ntawm lawv cov khoom noj ntxiv". Lawv cov txheej txheem metabolic yog raws li hauv qab no: glycerol nkag mus rau carbohydrate metabolic txoj hauv kev los yog koom nrog cov rog re-synthesis; fatty acids yog decomposed ntawm -oxidation rau lub zog mov, los yog reincorporated rau hauv lub cev lipid tsim.

Qhov no piav qhia vim li cas E471 tsis xav tau "ntau txwv" ADI tus nqi: nws txoj kev zom zaub mov hauv tib neeg lub cev tsis yog qhov txawv ntawm cov roj thiab cov rog zoo tib yam. EFSA kuj tau sau tseg tias, raws li cov pej xeem kev noj zaub mov raug kwv yees, cov rog tau los ntawm E471 tso nyiaj rau tsuas yog 0.8% -3.5% ntawm qhov pom zoo noj rog txhua hnub- ib qho tsis txaus ntseeg ntawm tag nrho cov rog.

E471 tsis yog qhov tsis pub leejtwg paub ntawm kev lag luam khoom noj khoom haus, thiab nws tsis yog qhov tsis muaj kev phom sij rau panacea ntxiv. Nws yog lub hauv paus khoom noj khoom haus emulsifier uas ua haujlwm raws li lipid chemistry, ua raws li cov ntsiab lus ntawm kev sib raug zoo physicochemical kom meej -ib qho piv txwv zoo ntawm kev tshawb fawb txog zaub mov siv rau kev tsim khoom.

Nyob rau hauv lub khob cij, nws retards retrogradation los ntawm complexing nrog amylose, ua kom cov mov ci mos rau hnub. Hauv cov dej khov nab kuab, nws tsav ib nrab coalescence ntawm cov roj globules los tsim ua npuas ncauj -stabilizing pob txha, ib qho tsim nyog rau kev tsim cov yaj- cov qauv tiv thaiv thiab lub qhov ncauj du. Nyob rau hauv margarine, nws anchors ntawm cov roj - dej interface los tiv thaiv emulsion destabilization.

Qhov xaus ntawm kev nyab xeeb yog qhov tseeb: EFSA, tom qab kev ntsuam xyuas dav dav, tau lees paub tias E471 tsis muaj kev txhawj xeeb txog kev nyab xeeb raws li kev tso cai ntawm kev siv, thiab tsis muaj kev txwv tus naj npawb txhua hnub yuav tsum tau tsim. Ib zaug nyob rau hauv tib neeg lub cev, nws yog decomposed los ntawm lipases mus rau hauv glycerol thiab fatty acids, uas yog metabolized los ntawm tib lub physiological txoj kev raws li zoo tib yam edible roj thiab rog.

Uas tau hais tias, cov khoom noj uas muaj E471-xws li qhob cij, ncuav mog qab zib, ice creams, thiab margarines- feem ntau kuj muaj cov carbohydrates ntau, cov rog, lossis qab zib. Dab tsi tiag tiag tsim nyog saib tsis yog E471 nws tus kheej, tab sis qhov kev faib ua feem uas cov khoom noj no nyob hauv tag nrho cov qauv kev noj haus. Kev txo qis kev noj cov khoom noj "E471-muaj cov khoom noj uas ua tiav" tsis yog vim E471 ua rau muaj kev phom sij, tab sis vim tias cov khoom noj no tag nrho poob rau hauv pawg uas lav kev noj qab haus huv.

Tom qab nyeem tsab xov xwm no, lwm zaus koj pom "E471" ntawm ib daim ntawv lo, kuv vam tias koj yuav pom tsis muaj tshuaj lom neeg uas yuav tsum tau ceev faj, tab sis cov khoom noj khoom haus tseem ceeb uas tau ua tiav kev soj ntsuam nruj thiab cov ntsiab lus ua haujlwm tau nkag siab meej.