B CNG THNG

TRNG I HC CNG NGHIP THNH PH H CH MINH

VIN CNG NGH SINH HC V THC PHM

ti tiu lun:

H NH TNG TRONG
THC PHM
GVHD: Nguyn Th Trang
Nhm 6
SVTH: Hunh Kim Thanh

14067501

Trn Hunh Mai

14053181

V Th Xng

14073901

L Th Kim Loan

14058501

Thnh ph H Ch Minh, thng 09 nm 2015

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Mc lc
Li m u................................................................................................4
1.

2.

3.

4.

5.

6.

7.

Khi nim h nh tng trong thc phm.........................................................6

1.1.

Khi nim.......................................................................................6

1.2.

Phn loi h nh tng........................................................................7

Thnh phn h nh tng thc phm..............................................................9

2.1.

Cht bo v du................................................................................9

2.2.

Cht chng oxi ha.............................................................................9

2.3.

Nc...........................................................................................10

2.4.

Cht nh ha.................................................................................10

2.5.

Cc ph gia khc.............................................................................10

L thuyt v h nh tng.........................................................................10
3.1.

Sc cng b mt v thuyt hp ph.........................................................10

3.2.

Thuyt th tch pha...........................................................................11

3.3.

S hnh thnh phc phn t.................................................................11

3.4.

S tch in b mt.........................................................................13

Tnh cht ca h nh tng.......................................................................13

4.1.

T l th tch pha..............................................................................13

4.2.

Bn cht vt l ca cc pha...................................................................14

S hnh thnh v ph hy h nh tng.........................................................14

5.1.

S hnh thnh h nh tng.................................................................14

5.2.

S kh bn h nh tng....................................................................14

5.3.

Mt s nguyn nhn ph nh................................................................17

Lm bn h nh tng............................................................................18
6.1.

Cc yu t nh hng s bn vng ca nh tng.........................................18

6.2.

Cc hin tng lm bn h nh tng......................................................18

6.3.

Cc cht lm bn h nh tng..............................................................18

6.4.

Cht nh ha.................................................................................19

6.4.1.

Khi nim v phn loi.................................................................19

6.4.2.

Chc nng...............................................................................20

ng dng nh tng trong thc phm...........................................................20

Kt lun.................................................................................................25

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Ti liu tham kho......................................................................................26

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Li m u
Trong x hi xa thc phm n gin ch l cung cp nng lng cho con
ngi hot ng. Ngy nay x hi ngy cng pht trin nhu cu ca con ngi
ngy cng tng yu cu thc phm khng nhng cung cp nng lng cn thit
m cn cung cp dinh dng thit yu m bo cho con ngi pht trin mt
cch ton din nht. Song tnh cht cm quan cng gp phn khng km cho cht
lng thc phm nh mu sc, mi v hp dn, gi c lu hn, m vn m
bo an ton cho ngi tiu dng. Cc sn phm thc phm tng c cu trc,
trng thi, mu sc, hng thm v tnh cm v khc nhau. Nhng kt cu cng
hng cng sc y c to ra trong nhng iu kin gia cng nht nh, nh s
tng tc hi ha ca cc hp phn ha hc cha trong thc phm. Tuy nhin
khng phi vai tr ca chng u ging nhau. C hp phn th tham gia vo vic
to cu trc nh to hnh dng, cng, n hi, xp, nht li c nhng
hp phn c trch nhim to ra mu sc, mi v v tnh cm quan. Thng th cc
hp cht cao phn t nh protein v polysacarit l nhng hp phn thuc nhm
th nht, polyphenol v acid amin l nhng hp cht c trng ca nhm th hai.
Nc l thnh phn c bit c vai tr nh nhau c hai nhm. Mt trong nhng
tnh cht chc nng quan trng ca protein c kh nng to gi tr dinh dng,
mi v,c ng dng ph bin hin nay trong thc phm l kh nng to
nh tng. hiu r hn kh nng ny ca protein ta cng nghin cu v h
nh tng trong thc phm. D c gng rt nhiu nhng trong qu trnh thc
hin cng khng th trnh khi nhng sai st, rt mong nhn c nhng kin
gp ca C nhng bi tiu lun sau s y v chnh xc hn.
Nhm 6

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1. Khi nim h nh tng trong thc phm:

1.1. Khi nim: Nh tng l h phn tn hai cht lng khng trn ln vo
nhau m mt trong hai c mt di dng nhng git nh ca pha phn tn,
cn cht lng kia di dng pha (tc nhn) phn tn lin tc. Trong hu ht
thc phm, cc git nh c ng knh t 0.1 100m. V d: sa,
mayonnaise, b.
Bng 1.1. V d v mt s nh tng thc phm thng gp
Thc phm

Kiu

T l

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Khng kh/

Nh tng

Du/nc

Sa ng ha
(3,5% cht bo)

D/N

0,04

Margarin (80%
cht bo)

N/D

B (50% cht
bo)

N/D

Rt t

Kem

D/N

0,2

(du + nc)

H nh tng l h khng bn nhit ng. Cc cht lng hoc l c th ha tan tt

vo nc (cht lng a nc) hoc l c th ha tan tt vo du (cht lng k
nc). Nguyn nhn l do cc phn t nc ch to thnh cc lc lin kt
hir trong khi cc phn t m ch to thnh cc lc Van Der Waals. Cht nh ha
nh x phng c th lin kt cc cht lng ny.Chng c tnh cht ny v cc phn
t ca cht nh ha c mt phn phn cc v mt phn khng phn cc. Phn phn
cc c th to lin kt hir v lin kt vi cc cht lng a nc trong khi phn
khng phn cc ca phn t to nn lc Van Der Waals v lin kt vi cc cht k
nc.

1.2.Phn loi h nh tng:

Phn ln cc nh tng thc phm u l kiu du trong nc (D/N) hoc
nc trong du (N/D).
Thut ng nc ch mt cht lng c cc, a nc thng l mt dung
dch nc, cn thut ng du ch mt cht lng a bo (m nng chy, du
thc vt, tinh du).
Nhiu nh tng thc phm cng cha cc bt kh v (hoc) nhng cht rn b
phn tn.
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Trong mt s trng hp khc th c dng nh tng phc tp hn nh N/D/N

hoc D/N/D v cn hn th na, gi l nh tng a pha (Multiple emulsions).
H nh tng a pha l h nh tng m trong , h nh tng ny nm
bn trong h nh tng khc, h nh tng khc ny c th nm bn trong h nh
tng khc na, ty vo mc phc tp.
Sau y l ba loi nh tng thng gp:
H nh tng du trong nc: cc git du c phn tn trong pha nc. V
d: mayonnaise, sa, kem, st, sp
H nh tng nc trong du: cc git nc phn tn trong pha du. V d: b,
margarin, cc cht pht ln bnh
Hnh1.1: H nh tng nc trong du v du trong nc

H nh tng nc trong du trong nc (N D N): gm nhng git nc

phn tn trong nhng pha du ln v chnh nhng git ny li phn tn trong pha
lin tc l nc. Ngoi ra cn c h nh tng du trong nc trong du (D N
D) kh phc tp.
Hnh 1.2: H nh tng N D N v D N D

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2. Thnh phn h nh tng thc phm:

Mt h nh tng thc phm cha ng nhiu thnh phn khc nhau nh:
nc, cht bo, cht nh ha, cht to c, cht to gel, cht bo qun, cht chng
oxy ha, cht to v ngt, mui, mu, mi mi mt phn t c nhng thuc tnh
v chc nng ring ca n.
2.1. Cht bo v du:
Cht bo v du l mt dng ca lipid. Lipid bao gm cc thnh phn ch
yu l glyceride, acid bo v phospholipid. Tryglyceride l thnh phn thng gp
nht thc phm, c ngun gc t ng vt v thc vt.
Cht bo v du nh hng n nhng ch tiu ca mt h nh tng thc
phm nh: dinh dng, cm quan, ha ltuy nhin, nu lng cht bo trong
thc phm qu lng cht bo trong cng nghip v trong pha bo ca h nh
tng l vn cn quan tm.
Cu to ha hc v nng cc cu t trong pha du c th thay i theo thi
gian thng qua cc phn ng ha hc. Hai bin i ha hc quan trng trong cht
bo v pha du l s thy phn v oxi ha. S thy phn du v cht bo lin quan
n mi lin kt ester ca chng bi mt s enzym. Kt qu ca s thy phn l
gii phng cc acid bo to ra nhng bt li hay mong mun cho thc phm nh
phomai, sa chua.
Trong nhiu nh tng cha cht bo rt d b oxi ha. Oxi ha l mt trong
nhng nguyn nhn quan trng nht lm gim hoc mt cht lng thc phm v
ng thi xut hin mt s cht c trong thc phm.
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Nhng thuc tnh ha l ca cht bo v du c nh hng quan trng trong

vic hnh thnh v n nh h nh tng thc phm.
2.2. Cht chng oxi ha:
Cc cht chng oxi ha c c ch chng oxi ha khc nhau nh kim sot
cc cht tham gia phn ng oxi ha v v hot cc cht t do. Da vo c ch
hot ng, cc cht chng oxi ha chia lm hai nhm: cht chng oxi ha s
cp v cht chng oxi ha th cp.
- Cht chng oxi ha s cp: lm chm qu trnh oxi ha cht bo bi chng
c kh nng phn ng vi cc gc t do. Mt s cht oxi ha tng hp nh
BHA, BHT,cc cht chng oxi ha t nhin nh: tocopherols, cc cht
chit xut t tri cy v thc vt.
- Cht chng oxi ha th cp: lm chm qu trnh oxi ha bng c ch c
lp cc ion kim loi, cung cp hydro cho cht oxi ha th cp, phn ng
vi oxy v v hot cc trung tm phn ng. V d: acid phosphoric, acid
citric, protein
2.3. Nc:
Nc c vai tr quan trng trong vic hnh thnh cc thuc tnh l ha v ch
tiu cm quan ca h nh tng thc phm. Cu trc phn t nc nh hng n
tnh ha tan ca dung dch. Pha nc ca hu ht cc thc phm dng nh tng
cha nhiu phn t ha tan c trong nc nh: cc khong cht, vitamin, acid,
cht bo qun, cht to v
2.4. Cht nh ha:
Trong cng nghip thc phm cht nh ha c xem l ph gia gip n
nh h nh tng. Cht nh ha c s dng c chc nng lm gim sc cng b
mt gia hai pha trong h nh tng v hnh thnh mt mng bo v xung quanh
cc ht phn tn, lm cho chng khng th kt hp li lm cho cc ht phn tn c
th tch ln hn.
2.5. Cc ph gia khc:
Gm cc cht to cu trc, iu chnh pH, khong, cht chng vi sinh vt,
cht to mu, cht to mi, cht to v
3. L thuyt v h nh tng:
3.1. Sc cng b mt v thuyt hp ph:

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Xt trng hp phn tn 1ml du vo nc, nu git du phn tn c ng knh 5

m th b mt tip xc gia du v nc s c gia tng khong 12000cm2 ng
thi ko theo s gia tng tng ng nng lng t do b mt ca h. Tuy nhin
do gii hn ca sc cng b mt gia hai pha nn gim thiu nng lng t do
ca h khong 15 t git cu c ng knh 5 m c khuynh hng kt hp li v
to ra nhng ht n sau khi nhng rung ng c hc ngng v bt c s gim sc
cng b mt no cng s lm cho s phn tn du trong nc tr nn d dng hn
v cng lm tng tnh n nh mt nhit ng hc.
Nhng yu t xc nh loi nh c gii thch bi Bracroft v Tucker: lp
phim c hp ph b mt phn chia pha c th c xem nh mt pha ring
bit trong hin din 2 b mt: mt ca pha du v mt ca pha nc. Lp phim
phn cch ny cng chu 2 p lc b mt v s c khuynh hng lm v pha c
sc cng b mt cao hn, iu ny gii thch cho hnh dng ca cc ht pha phn
tn.
3.2. Thuyt th tch pha:
Thuyt ny gii thch cho vic xc nh loi nh da vo nhn nh lp th:
Oswal cho rng nu mt pha chim 25,98% th tch s th hin l pha phn tn,
nu khong 25,98%-75,02% n s th hin c hai pha phn tn v lin tc, nu
trn 75,02% n th hin pha lin tc. Tuy nhin h nh s khng l tng nu
nhng ht phn tn khng bn v khng c kch c ng nht. Ngoi ra h nh cn
ph thuc th tch pha, loi cht to nh v phng php iu ch. V d:
Salisburyetal nghin cu h sp ong-borax dng trong kem lnh vi nhng iu
kin trong phng th nghim h to ra h D/N vi khong 45% th tch l nc
v h N/D vi lng nc t hn 45%. Tuy nhin, thc t nh N/D dng trong kem
lnh cha t nc hn, khong 20% th tch.
3.3. S hnh thnh phc phn t:
Vic hnh thnh phc phn t l mt yu t quan trng trong vic xc nh
s n nh h nh D/N no . S n nh ca nh cng c lin quan n loi
phn t hai pha.
Nhng iu kin cn thit to ra nh D/N loi ny:
+ Phc phn t n nh to ra phi gm t nht hai thnh phn, mt thnh phn tan
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tt trong nc, mt thnh phn tan tt trong du.

+ Sc cng b mt phi nh, khng ng k.
+ p ng hai iu kin u th phi c mt lng tha cu t tan trong nc
di lp phim b mt phn cch.
+ Lp phim b mt phi trng thi lng st.
+ Nhng git du phi tch in.
Nhng iu kin to nh N/D:
+Lp phim b mt phi c bn ng k.
+Lp phim b mt khng tch in.
o nh i vi nh D/N n nh anion: thm vo nhng cation a ho tr nhm
p ng nhng iu kin trn.
Nhng iu kin cn thit to ra c nh D/N l tng nh vy c th p dng
cho mi trng hp, nhng i vi h N/D th c trng hp ngoi l. V d: vic
s dng nhng cht nh ho khng ion c th to ra nh N/D n nh hoc khng
n nh vi hm lng pha phn tn cao, khong 80%. Nu lp phim b mt ca
tt c cc h N/D u c cng cao r rt th khng th iu ch c mt
nh tng nh vy. Ngoi ra nu thm nh tng N/D n nh bng x phng
canxi, mt cht nh ho h tr khng ion thch hp nh sorbital sesquioleat th mt
sn phm mm hn c to ra c tnh bn c hc cao hn h nh v x phng
canxi trc . S gia tng bn ny c lin quan n s lm mm lp phim v
x phng canxi bi s thm v kt hp ca cht to nh khng ion. Becher cho
rng nhng ht cu trong h N/D c th tch in. Schulman a ra nhng iu
kin cn thit cho vic sn xut nhng h nh bn, cc mn. T nhng nghin cu
v electron trong phm vi nh i vi h D/N n nh bng x phng, Schulman
nhn thy c 2 loi u trong sut: mt loi lng ng hng quang hc gm
nhng ht cu phn tn, loi th hai gm nhng mixen hnh tr, loi ny gm
nhng cht nha rn c tnh nht , khng ng hng quang hc hoc gm nhng
cht bn rn. H cho rng nhng nh cc mn d dng c to ra khi c mt mt
lp phim khng cht, ri lon, ngc li nhng lp phim bn s dn n
hnh thnh nhng h nh bnh thng.
Nhng lp phim khng bn s c to ra khi p ng c nhng iu kin sau:
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-Dng nhng x phng gm nhng cation ln kt hp vi nhng dy axit bo

phn nhnh.
-C s thm ca mt loi cht c hnh dng phn t khng i xng vo lp x
phng.
-S thm ca mt hirocacbon khng phn cc thuc pha du lm cho s kt hp
phn t xy ra.
3.4. S tch in b mt:
Nhng in tch b mt bin gii du-nc c xem l mt yu t quan
trng trong vic n nh nh D/N, tng t nh nhng h phn tn khc.
S tch in ca nhng thnh phn khng phn tn gia tng l do 3 phng
php c hc khc nhau, l s oxi ho, s hp th v s tng tc ma st.
Xt trng hp nh D/N c n nh bng nhng tc nhn nh ion, s tch in
s xy ra d dng bi v s ion ho ca nhng cht to nh b mt phn chia pha,
v vy nhng git du phn tn trong mt h nh n nh anion s c b mt tch
in m, v i vi h nh n nh cation s c nhng git du phn tn tch in
dng. Vi nhng h N/D n nh khng ion s tch in xy ra l do s hp ph
cho nhng git du phn tn tch in m. Nu nhng git nc phn tn trong h
N/D tch in th c th nhng in tch l do mt vi s ma st c hc gy ra.
Nhng git nc s tch in m nu hng s in mi ca du thp hn nhiu so
vi nc.
4. Tnh cht ca h nh tng:
Tnh cht ca h nh tng c quyt nh bi thnh phn v cch iu ch.
Nhng nhn t quan trng quyt nh tnh cht vt l ca h nh l mi quan h
tng giao gia pha phn tn v pha lin tc hay t l th tch pha, bn cht ca c
hai pha v bn cht ca cht to nh.
4.1.T l th tch pha:
Mi quan h v lng gia hai pha c th biu th qua nhiu hnh thi. Thc
t, nh tng c hiu l mt h c pha lin tc chim phn trm th tch cao.
Vic biu th gii hn phn trm th tch nh vy cho mt khi nim cha ng
n v nh tng. Ngoi ra, pha phn tn cng c th c biu th nh mt phn

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ca nh. V d: mt h cha 54% th tch pha phn tn s c t l th tch pha l

= 0,54.

4.2. Bn cht vt l ca cc pha:

Pha du c th trng thi lng-rn c im nng chy t 600 C tr ln. Tng t
pha ho nc c th l nc-keo rn, thm vo mt trong hai pha hoc c hai
pha c th cha nhng ht rn phn tn.
V bn cht s cht cha v phn tn nhng ht rn c th b sung mt s tnh
cht mt cch r rt cho bt k mt nh c bn no c ni trn.
5. S hnh thnh v ph hy h nh tng:
5.1. S hnh thnh h nh tng:
Vic hnh thnh cc git nh tng s i i vi vic to nn mt b mt lin
pha quan trng gia hai pha lng khng trn ln c. S hnh thnh mt nh
tng c th nh gi qua vic o cng c hc cn thit nh ha. Sc cng
b mt lin pha cng nh th nh tng thu c cng d dng.
Cc yu t nh hng ti s to thnh nh tng:
C nhiu yu t nh hng n cc c tnh ca h nh tng:
+ Kiu thit b
+ Cng ca nng lng cung cp
+ Nhit
+ pH
+ Lc ion
+ S c mt ca cht hot ng b mt
+ S c mt ca oxy
+ Bn cht ca du
+ Hm lng protein ha tan v cc cht nh tng ha ca protein
ha tan v kh nng nh tng ha ca protein c quan h t l thun. Cc
loi protein khng ha tan c kh nng to nh tng thp.
5.2. S kh bn h nh tng:
Cc hin tng kh bn ca h nh tng:
C ba hin tng kh bn ch yu sau:

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a) S ni ln hoc lng xung ca cc git di nh hng ca trng lc, vt

s ri vi tc tng dn cho n khi lc ma st cn Ff (do mi trng xy
ra s ri):
Ff =6r
Tr nn cn bng vi lc hp dn Fg :
Fg =4/3.r3( - 0)g
Bt u t thi im s ri s din ra vi tc khng i 0:
0=2/9.r2( 0)/
trong :
0 tc ri xung hay dng ln ca git;
0 trng lng ring ca pha phn tn;
r bn knh ca git;
trng lng ring ca pha b phn tn;
h s nht ca pha lin tc;
g gia tc trng trng.
S lng xung cng chm khi kch thc ca git cng nh, hiu s trng lng
ring gia hai pha cng b v nht ca pha phn tn cng cao.Vi cc nh
tng du/nc c cao th s chy ca pha lin tc gia cc git b phn tn
thng xy ra hn c.

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Hnh 3.1: S kh bn h nh tng

b) S kt t cc git do s gim t xut cc din tch nn ko theo lm gim
cc lc y tnh in gia cc git ,thng xy ra khi thay i pH v (hoc)
lc ion. S kt t lm tng kch thc b ngoi ca cc git do lm tng
tc phn lp.
c) S hp git mt cch t pht s lm tng dn kch thc ca git v cui
cng dn n phn chia hai pha thnh hai lp ngn cch nhau bng mt b
mt phn chia phng v din tch s cc tiu. S sa lng, s kt t v cc va
chm do chuyn ng Brown hoc chuyn ng khuy khc s lm cho cc
git gn li nhau v thng n trc s hp git.

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Hnh 3.2: Cc dng khng bn ca h nh tng.

5.3. Mt s nguyn nhn ph nh:
- Nh tng c th b ph v khi thm cht in ly ha tr cao trong cht
nh c tc dng ngc trn h. Gi s nh tng dng git du phn tn
trong nc, nh c th b ph v khi s dng thm cht inly cha ion ha
tr cao, ion ha tr cao tc dng vi nhm ion ca cht nh ha to cc
cht khng tan trong nc, tc chuyn t nh sang trng thi keo (b keo
t).
- Khi s dng thm cht nh ha c tc dng ngc li vi cht nh ha
ban u. Nh tng dng nhng git nc phn tn trong du khi thm
vo cht in ly nng cao s xy ra hin tng mui kt (khng phi
hin tng keo t) lm v nh.
- Nh tng c th b ph v nu a vo h mt cht hot ng b mt
hoc mt cht no c kh nng y cht nh ha ra h, nh dng ru
anylic, nh du trong nc s b ph v.
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- Nh tng c th ph v bng ly tm, lc, in ly, un nng. S tng nhit

lm cht nh ha d b tch ra khi b mt git trong qu trnh gii hp
ph hoc ha tan cht nh ha ca tng phn tn, do tt c cc yu t
ny rt cn c quan tm trong qu trnh to nh ca sn phm thc phm.
6. Lm bn h nh tng:
6.1. Cc yu t nh hng s bn vng ca nh tng:
- nh hng do chnh lch t trng ca 2 pha.
- nh hng do kch thc tiu phn ca pha phn tn.
- nh hng do nht ca mi trng phn tn.
- nh hng do t l ca pha phn tn.
- nh hng ca chuyn ng Brown.
- nh hng ca nhit , pH v cc cht in gii.
- nh hng do thi gian phn tn.
- nh hng ca cht nh ha.
6.2. Cc hin tng lm bn h nh tng:
- C ng knh cc git nh, c th thu c bng cch khuy mnh, bng
cch ng ha;
- C nht ca pha lin tc cao cng l yu t lm bn nh tng do lm
chm c s lng gn cng nh chng li s kt t;
- C mt cc in tch cng du trn b mt cc git cng gp phn lm bn
nh tng. C cc in tch l do hin tng ion ha hoc do hp th cc
ion. Cc git tch in s c bao quanh bng mt lp khuch tn kp
cc i ion .Cc lc y tnh in ny s th hin ra khi cc lp kp ca hai
git i vo tip xc v xm nhp ln nhau, nn s chng li lc ht Van der
Waals gia cc git;
- C mt mt lp b mt lin pha bn (chng hn c cu to bng mt
mng protein) c kh nng chng li mt cch c hc s hp git;
- C mt sc cng b mt lin pha yu (nh hn 5dyn.Cm-1) do bn cht ca
hai pha ny v (hoc) do thm cc tc nhn hot ng b mt.
6.3. Cc cht lm bn h nh tng:
*Cc nh tng thc phm c lm bn bi cc protein:
Nhiu sn phm thc phm l nhng nh tng nh sa, kem, kem , b,
phomat nng chy, lng trng, tht bm nh lm xc xch, trong cc hp
phn protein ca chng thng c tc dng lm bn h thng keo ny.
Nh tng t nhin ca sa thng c lm bn bi mng ca cu bo. Mng
ny c cu to t cc lp triglixerit, phospholipit lipoprotein khng tan v
protein ha tan. Trong sa ti, lp protein ha tan l imunoglobulin. Khi ng
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ha bn ca nh tng tng ln do lm gim kch thc ca cu bo v cng do

cc siu mixen casein c tn to ra s thay i cc imunoglobulin v c hp
th vo trn cc cu bo.
Cc protein c hp th vo b mt lin pha gia cc git du b phn tn v
pha nc lin tc, s to ra nhng tnh cht c l ( dy, nht, n hi,
cng) c tc dng chng li s hp git. S ion ha acid amin mch bn ca
protein (xy ra ty theo pH) cng s to lc y tnh in lm cho bn ca nh
tng tng ln.
6.4.Cht nh ha:
6.4.1. Khi nim v phn loi: Cc cht nh ha l cc cht hot ng b
mt, chng c hp th phn chia pha gia git v mi trng phn
tn. Cc cht nh ha khng nhng c tc dng lm bn m cn quyt
nh n h nh tng (D/N hay N/D), thc nghim cho thy rng cc
cht nh ha ca nc tan vo nc tt hn tan vo hidrocacbon v c
th to nn h nh tng loi D/N cn cc cht nh ha k nc ha tan
vo hidrocacbon d hn nc v to h nh tng N/D.
lm cht nh ha c th dng cc cht c bn cht khc nhau: cht hot
ng b mt m phn t ca chng cha nhng nhm phn cc ion ha, cht hot
ng b mt khng ion ha, cht cao phn t v ngay c cc loi bt.
c th hp th trn b mt phn chia gia hai cht lng, phn t cht nh
ha phi cha nhm khng phn cc (cacboxyl, hydroxyl, sunfat, ). Cht nh
ha tt l cht c cn bng hai phn: phn cc v khng phn cc ca phn t.
Mt s loi cht nh ha:
- Cht nh ha anion.
- Cht nh ha cation.
- Cht nh ha lng tnh.
- Cht nh ha khng ion.
6.4.2. Chc nng:

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Mi loi nh tng ng vi mt s HLB (cn bng a nc_a bo), biu

th mi quan h vi nc v vi du, cng nh khuynh hng nh ha.
- Ni chung cht nh ha c gi tr HLB t 3-6 cho nh N/D trong khi
nhng cht nh ha c gi tr HLB khong 7-17 s to nh D/N.
7. ng dng nh tng trong thc phm:
Ngy nay, nhu cu ca khch hng cng vi nhng tin b ca khoa hc k
thut, vic i su nghin cu v thc phm khng ch cung cp dinh dng m cn
cha cc hot cht sinh hc c li cho sc khe v phng chng bnh tt tng
ln.Vic b sung vo thc phm nh tng cc hp cht c hot tnh sinh hc c
tc dng lm gim tc ng v nguy c bnh tt ng thi nng cao sc khe. V
vy, thc phm nh tng xut hin trong a s cc loi thc phm. Nhiu sn
phm thc phm l nh tng nh: sa, kem, kem , st, sp, mayonnaise, b,
margarin, cc cht pht ln bnh, phomat nng chy, lng trng, tht bm nh
lm xc xch

Gii thiu mt s nh tng thc phm:

SA
Sa l mt h nh tng phc tp v l mt dung dch keo. H nh tng
bao gm nhng git bo phn tn trong dch lin tc cha protein. Hm lng bo
c trong sa kh a dng, t 0,1% trong sa gy n hn 20% trong sa nguyn
kem.

V mt ho hc: Sa l sn phm keo ng nht, tt c cc thnh phn u

phn tn trong nc v dng dung dch.
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V mt vt l: Sa l mt cht keo c
mu trng, gm cht bo v protein c
phn tn trong nc

V mt sinh hc: Sa l sn phm

ton vn ca qu trnh cho sa ca cc loi
b sa c chm sc v c sc kho tt.
Sa (b, d, cu...) l thc phm qu,
chng u l h nh tng thun.
Thnh phn chnh xc ca sa ti khc nhau gia cc loi nhng thnh phn
chnh ca sa gm: cht bo, protein, ng lactose, vitamin, khong cht v
nc.
Mt s sn phm ch bin t sa: sa tit trng, sa c c, sa bt
B
Sn phm dng
nh tng nc /
du:
+ Bo 80% ;
+ Nc 16% ;
+ Vt cht kh
khng bo 2%.
B l sn phm ch bin t cht bo ca sa. Hm lng cht bo trong b rt
cao v chim trung bnh 80% khi lng sn phm.
Da vo quy trnh sn xut, ngi ta chia b thnh hai nhm chnh:
B ngt (sweet cream butter) hay b khng ln men: trong quy trnh sn
xut b khng c qu trnh ln men lactic c thc hin nh nhm vi
khun lactic.
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B chua (sour cream butter) hay b ln men (cultured cream butter): qu

trnh ln men lactic c thc hin sau qu trnh thanh trng nguyn liu
cream trong quy trnh sn xut nhm to ra hng v c trng cho sn
phm.
Ngoi ra ngi ta c th phn loi b da vo lng mui c trong sn phm:
B khng cha mui (hm lng NaCl trong sn phm khng ln hn
0,2%)
B vi hm lng mui thp - mildly salted butter(hm lng mui 0,21%)v b vi hm lng mui cao - strongly salted butter(hm lng mui 2%).
Nguyn liu:
- Nguyn liu chnh trong sn xut b l cream. Cc nh my sn xut b c
th thu cream t nguyn liu sa ti bng phng php li tm hoc thu mua
cream t cc nh my ch bin sa khc. Trn th trng hin nay hm lng cht
bo trong cream thng dao ng trong khong 35-40%.
- Vi sinh vt (vi khun lactic LD).
- Cc ph gia.
MARGARINE

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GVHD: Nguyn Th Trang

Margarine c ch
bin ln u tin ti Php
nm 1869 s dng thay
th cho b ng vt.
Trong thi k u sn xut
Margarine, ngi ta khng
th s dng tt c cc loi
cht bo v du. Sau ny
cng vi s hon thin v k thut tinh luyn du, rt nhiu loi du v cht bo t
ng vt, c v thc vt c s dng nh nhng ngun nguyn liu sn xut
Margarine. Hn th na, cht lng ca Margarine ngy cng c nng cao.
Ngy nay, Margarine c s dng khng ch nh mt sn phm thay th b
ng vt m cn l mt ngun cung cp du v cht bo quan trng. Ngoi ra, n
cn c rt nhiu ng dng trong cc ngnh sn xut thc phm nh: sn xut bnh,
sn xut chocolate
Do tnh u vit ca sn phm v gi tr dinh dng ln gi tr kinh t nn cng
ngh sn xut Margarine ngy cng pht trin mnh m trong ngnh cng nghip
ch bin du m thc phm tt c cc nc.
Sn phm margarine l h nh tng nc trong du (du v cc cht tan
trong du chim 80-85%, pha nc khong 15-20%). Margarine c sn xut
bng cch phi trn cc loi cht bo theo t l nht nh cng vi cc thnh phn
khc.
Margarine c th c b sung thm vitamin A dng trong nu n, nng
bnh m hay thay th b trong cng nghip sa nhng n khc b v thnh phn v
cu trc.

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GVHD: Nguyn Th Trang

Hin nay c hn 10 loi margarine, chng khc nhau ch yu v thnh phn,

hm lng cht bo s dng cng nh cu trc s dng ca sn phm chng hn
nh: Margarine dng tup mm, dng lng, dng dng n king, dng dng
pht, dng khng c acid bo dng trans, dng t bo, dng dng nu, dng
dng trong nh hng.
Tt c nguyn liu dng sn xut Margarine c th chia thnh hai nhm l
nguyn liu chnh v nguyn liu ph. Nguyn liu chnh l cht bo, cn nguyn
liu ph bao gm: nc, sa v protein, cht nh ha v cc cht ph gia.

Kt lun
Ngy nay vi cng ngh pht trin cng ngy c nhiu phng tin, my mc,
trang thit b hin i, c s vt cht k thut tt nn vic tip tc nghin cu, pht
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GVHD: Nguyn Th Trang

hin, pht trin thm li ch, ng dng cng nh nhng tnh cht, chc nng khc
ca cc hp cht hu c c trong thc phm s tr nn d dng hn. ng thi
cng ngn chn nhng bin i c hi ca cc cht c trong thc phm m
bo sc khe tt nht cho con ngi.

Ti liu tham kho:

Ha sinh cng nghip L Ngc T, Nh xut bn Khoa hc v K thut H Ni
2002
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http://www.foodnk.com/khai-niem-nhu-tuong-thuc-pham-va-phan-loai.html
http://www.vietnamchemtech.com.vn/chitietTT.asp?cate_id=4&news_id=1168

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