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¿ø·á ¡í »ê¹Ì·á »ê¹Ì·á Á¾·ù »ê¹Ì·á Á¾·ù - ¿°»ê, Áú»ê, Ȳ»ê, Àλê, ź»ê - 1 : ÃÊ»ê , ÇÁ·ÎÇǿ»ê, Á¥»ê - 2 : È£¹Ú»êSuccinic acid, fumaric acid, »ç°ú»êmalic acid, ÁÖ¼®»êtartaric acid - 3 : ±¸¿¬»ê Citric acid - ¶ôÅæ : Ascorbic acid, gluconolactone - Æä³î»ê: Benzoic acid - Áö¹æ»ê : Sorbic acid, caprylic acid, butyric - ¾Æ¹Ì³ë»ê - ¿Á»ì»ê oxalic acid, ÇÇÆ®»ê , Æ÷¸§»ê ¨ç ±¸¿¬»ê(°áÁ¤, Citric Acid) ±¸¿¬À̶õ ½ÃÆ®·Ð citronÀÇ ÇÑÀÚ¸íÀ̸ç, Citrus °úÀÏ¿¡ ƯÈ÷ ¸¹ÀÌ ÇÔÀ¯µÇ¾î ÀÖ´Â µ¥¿¡¼ ¿¬À¯ ¹«»öÀÇ Åõ¸íÇÑ °áÁ¤, ¾Ë¸ÍÀÌ ¶Ç´Â µ¢¾î¸®°Å³ª ¹é»öÀÇ °áÁ¤¼º ºÐ¸» ¹«Ãë, ½Å¸À. ¹°, ¾ËÄÝ¿¡ ¿ëÇصµ ÁÁÀ½. ¸ðµç À¯±â»êÁß¿¡¼ °¡Àå ºÎµå·´°í »óÄèÇÏ¿© »ê¹Ì·áÀÇ Ç¥ÁØ. ¨è ±¸¿¬»ê(¹«¼ö, Citric acid Anhydrous) ±¸¿¬»êÀÇ ¹«¼ö¹°·Î¼ ¹«»öÅõ¸íÇÑ °áÁ¤, ¾Ë¸ÍÀÌ ¶Ç´Â ¹é»öÀÇ ºÐ¸», ½Å¸ÀÀº °áÁ¤±¸¿¬»êÀÇ ¾à 1.1¹è Èí½À¼ºÀÌ ÀûÀ¸¸ç Àß ±»¾îÁöÁö ¾ÊÀ½. Solubility in water 133 g/100 ml (22¡ÆC) Acidifier, curing accelerator, dispersing agent, flavoring agent, sequestrant, and synergist antioxidant Widely used in sherbet, ice cream, ices, beverages, salad dressing, fruit preserves, jams and jellies Used as acidulant in canned vegetables Calcium citrate is used for firming potatoes, and tomatoes during processing Important acidulant fo dairy products because it is precursor of diacetyl therefore improves the flavor and aroma of cultured dairy products Major acidulant in carbonated drink and as preservative in syrup and beverages Retards browning reaction Chelating agent ¨í ±¸¿¬»ê³ªÆ®·ý(Sodium Citrate) ¹«»öÀÇ °áÁ¤ ¶Ç´Â ¹é»öÀÇ °áÁ¤¼º ºÐ¸»·Î ³¿»õ°¡ ¾øÀ¸¸ç »óÄèÇÑ ¼Ò±Ý ¸À ¹°¿¡´Â Àß ¿ëÇصdzª ¾ËÄÝ¿¡´Â ¿ëÇصÇÁö ¾ÊÀ½. ¼ö¿ë¾×Àº ¾àÇÑ ¾ËÄ®¸®¼ºÀ̸ç 5% ¿ë¾×ÀÇ pH´Â 7.6 ~ 8.6 »ç¿ë±âÁØÀº ¾øÀ¸¸ç ½ÄÇ°¿¡ ¿ÏÃæÀÛ¿ë, À¯È ¾ÈÁ¤ÀÛ¿ë¿¡ ³Î¸® »ç¿ë. û·®À½·á µî¿¡ ±¸¿¬»êÀ» »ç¿ëÇÒ ¶§ »ê¹Ì¸¦ ¿ÏÈÇÒ ¸ñÀûÀ¸·Î ±¸¿¬»ê°ú °°ÀÌ Ã·°¡. ¨é D-ÁÖ¼®»ê(D-Tartaric acid) Æ÷µµÁÖ¸¦ ¸¸µé ¶§ ħÀüÇÏ´Â ÁÖ¼®(ñÐà´)¿¡ ÇÔÀ¯µÇ¾î ÀÖ¾î ÁÖ¼®»ê (¶Ç´Â Æ÷µµ»ê) ¹«»ö Åõ¸íÇÑ °áÁ¤ ¶Ç´Â ¹é»öÀÇ ¹Ì¼¼ÇÑ °áÁ¤¼º ºÐ¸», ¹«Ãë. ±¸¿¬»ê¿¡ ºñÇØ ½Å¸ÀÀº 1.2 ~ 1.3¹è °. ´Ù¼Ò ¶µÀº ¸À, »óÄè°¨. °ø±â³ª ±¤¼±¿¡ ´ëÇؼ ¾ÈÁ¤. ¨ê DL-ÁÖ¼®»ê(dl-Tartaric acid) ¹«»öÀÇ °áÁ¤ ¶Ç´Â ¹é»öÀÇ °áÁ¤¼º ºÐ¸»ÀÌ°í ³¿»õ´Â ¾øÀ¸¸ç ½Å¸À ¹°¿¡ ´ëÇÑ ¿ëÇصµ°¡ D-ÁÖ¼®»êº¸´Ù ³·°í ºÒ¿ë¼ºÀÎ Ä®½·¿°ÀÌ »ý¼ºµÇ±â ½¬¿ì¹Ç·Î »ç¿ë»ó ÁÖÀÇ°¡ ÇÊ¿ä. Èí½À¼ºµµ ±ØÈ÷ Àû´Ù. Solubility in water 133 g/100ml (20¡ÆC) Used as acidifier, firming agent, flavor enhancer, flavoring agent, humectant, pH control agent, and sequestrant Tartaric acid is used in lime and grape flavored beverages Commonly ingredient in baking powder and leavening systems The limited solubility of tartaric acid in water prevent premature leavening as required in dough mixing stage Choline bitartaric is used as dietary supplement ¨ë Ǫ¸»»ê(Fumaric acid) ¹é»öÀÇ °áÁ¤¼º ºÐ¸»·Î ³¿»õ´Â ¾ø°í ƯÀÌÇÏ°í »óÄèÇÑ ½Å¸À ½Âȼº. ¹°¿¡ Àß ³ìÁö ¾Ê´Â´Ù. Solubility in water 0.63 g/100 mL Polyfunctional chemical Impart a sour taste of food One of the most acidic solid acid Acidifier, curing accelerator, and flavoring agent Used extensively in fruit juice drink, gelatin dessert, pie filling, refrigerated biscuit dough, and wines Used in preparing edible coating for candy Has good antioxidant properties ¨ì DL-»ç°ú»ê(DL-Malic acid) ¹é»öÀÇ °áÁ¤¼º ºÐ¸» ¶Ç´Â ¹é»öÀÇ °áÁ¤. ³¿»õ´Â ¾ø°Å³ª ¾à°£ÀÇ Æ¯ÀÌÇÑ ³¿»õ°¡ ÀÖÀ¸¸ç ƯÀÌÇÏ°í ¾à°£ ÀÚ±ØÀûÀÎ ½Å¸À. ¹°¿¡ ´ëÇÑ ¿ëÇصµ´Â ±¸¿¬»ê°ú °ÅÀÇ ºñ½Á. û·®À½·á¼ö, Á©¸®, Á¥»ê±ÕÀ½·áµî¿¡ º¸Åë ´Ù¸¥ À¯±â»ê°ú º´¿ë. Solubility in water 558 g/l (at 20 ¡ÆC)[1] Predominant acid in apples, apricots, bananas, cherries, grapes, orange peels, peaches, pears, and plums Used as acidifier, flavor enhancer, flavoring agent, pH control agents, and synergist for antioxidant Less malic acid than citric acid is required to impart the same degree of acidity - °³¹Ì»ê (formic acid) 1670³â ÇǼŰ¡ °³¹Ì¸¦ Áõ·ùÇÏ¿© óÀ½À¸·Î ¾ò¾î °³¹Ì»êÀ̶ó°í ÇÔ - È£¹Ú»ê (succinic acid) 1550³â R.¾Æ±×¸®ÄÝ¶ó°¡ È¼®(ûùà´)ÀÌ µÈ ¼öÁöÀΠȣ¹Ú(ûÐÚÖ)À» °Ç·ùÇÏ¿© ¾ò¾ú´Ù´Â ±â·ÏÀÌ ÀÖ´Â µ¥¼ È£¹Ú»êÀ̶ó°í Normal constituent of plant and animal tissue Flavor enhancer, miscellaneous and general purpose food chemical, neutralizing agent, pH control agent Reaction of succinic acid with protein are often used for modifying plasticity of bread dough The derivatives of succinic acids are used for flavoring agents - ³«»ê (butyric acid) ¹öÅÍ µî µ¿¹°ÀÇ À¯Áö¹æ ¼Ó¿¡ ÇÔÀ¯µÇ¾î ÀÖ¾î¼ ³«»ê(Ñèß«)À̶ó°í ÇÑ °ÍÀÌ ¾Æ´Ò±î ½Í½À´Ï´Ù. Àú ÑèÀÚ´Â "Ÿ¶ô ³«(¶ô)"ÀÚÀε¥ Ÿ¶ôÀ̶õ ¿ìÀ¯¸¦ ²ú¿©¸¸µç À½·á¶ó°í Çϴ±º¿ä. - ÃÊ»ê (acetic acid) ½ÄÃÊÀÇ ½Å¸ÀÀ» ³»´Â ¼ººÐÀÌÁÒ. Colorless, waterlike liquid, vinegary odor, and burning taste Used as acidifier, flavor enhancer, flavoring agent, pH control agent, pickling agent, solvent, and antimicrobial Extensively used in preparation of salad dressing, mayonaise, sour and sweet pickles, sauces, cheese, chewing um, dairy products, baked goods, curing meat, canning certain vegetables, infant feeding formula to replace lactic acid More effective in limiting yeast and bacterial than mold growth - Á¥»ê, À¯»ê (lactic acid) ¿ìÀ¯°¡ ¹ßÈ¿µÇ¸é »ý±â´Â »êÀÔ´Ï´Ù. ¿äÁò¿£ ¿ì¸®¸»·Î Á¥»ê, ¹ßÈ¿±ÕÀ» Á¥»ê±Õ The most widely distributed organic acid in nature The earliest food additives Used as acidifier, antimicrobial agent, curing agent, flavor enhancer, flavoring agent, pH control agent, and pickling agent Used in manufacture of jams, jellies, confectionery, sherbet, and beverages It is the preferred acidulant fr adjusting acidity amd ensuring the clarity of brines for pickles and olives Used in frozen desserts to provide mild and tart flavor The calcium of lactic acid is primarily used to preserve the firmness of apple slice, inhibit discoloration, gelling agent for dehydrated pectines, improve properties of dried milk powder ASCORBIC ACID Antimicrobial and antioxidant An adjunct to meat curing system Ascorbate or isoascorbate reduce nitrite, forming dehydroascorbic and nitric oxide The later reacts with myoglobin under reducing condition to yield nitrosomyoglobin Ascorbic acid accelerates color development and promotes color uniformity and stability Ascorbis acid and its sodium and calcium salts are used as nutritive additives Used as acidulant to adjust pH to prevent enzymatic browning of fruits and vegetables Ç° Á¾ ±¸¿¬»ê(%) »ç°ú»ê(%) ¿À·»Áö navel 0.54-0.93 0.05-0.20 Valencia 0.98 0.16 ÀÚ¸ù 1.19-2.10 0.04-0.06 ·¹¸ó 4.00-4.38 0.17-0.26 PROPIONIC ACID AND ITS SALTS Liquid with slightly pungent and diagreeable rancid odor Its salts are white, free-flowing powders with a cheese like flavor Propionic acid and its salts are preservatives Used primarily in baked products to suppress bacteria causing rope in the center of the bread and growth of mold on both bread and cakes Also acts as mold inhibitor in cheese foods and spreads Added to bread dough without interfering with leavening and yeast ADIPIC ACID Flavoring agent, leavening agent, neutralizing agent, and pH control agent Limitation on its use: 0.05% in baked goods, 0.005% in nonalcoholic beverages, 5.0% in condiments, 0.45% in dairy products, 0.3% in fats and oils, 0.0004% in frozen dairy dessert, 0.55% in gelatin and pudding, 0.1% in gravies, 0.3% in meat products, 1.3% in snack foods, and 0.02% in other food categories Imparts smooth, tart taste to foods Extensively used in gelatin dessert and liquid and powder beverages As leavening acidulant in baking powder, candies, and refrigerated roll Improves melting characteristics and texture of processed cheese and cheese spread Increase whipping quality of products containing egg white Gel inducing agent in imitation jams and jellies As sequestrant in edible oils ¿°»ê Hydrocloric acid Rarely used as an acidulant, it finds many application in the food industry Permitted as acidulant by the FAO (1974) Used to produce the chloride salts of several important food additives Used in process that require hydrolysis of starting materials such as proteins and starches It is used in production of corn syrup Ȳ»ê Sulfuric Acid It is not directly used as acidulant The most important inorganic acid Finds several application in the manufacture and synthesis of various additives used in food Used for hydrolysis The various sulfate derivatives used in food application are also prepared using sulfuric acid |
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