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»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.
                          Ã»·®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
                          ½ÂÈ­¼º. 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.
                          Ã»·®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 À־ 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






 


ÆäÀ̽ººÏ       ¹æ¸í·Ï      ¼öÁ¤ 2022-04-13 / µî·Ï 2004-04-08 / Á¶È¸ : 24976 (1053)



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