ipa_coloranti_2015

8/17/2019 IPA_coloranti_2015

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Aditivi si ingredienteAditivi si ingredientein industria alimentarain industria alimentara



Bibliografie

-Raluca Stan – “Aditivi alimentari-produsi naturali si de sinteza”, Ed. Printech, Bucuresti, 2!.

- ". Banu- ". Banu, “Aditivi #i in$rediente pentru industria alimentar%”, Ed. &ehnic%,

Bucure#ti, 2000

- Food additives2nd ed

/ edited by A. Larry Branen, P. Michael Davidson, e!!o alminen. 'e( )or* and Basel+ arcel e**er nc. 2/, SB' 021! 313

- htt!"//###.code$alimentarius.net/gs%aonline/inde$.html



htt!"//###.%ao.org/in!ut/do#nload/standards/&/'()*+2)20*e.!d%



Directiva "cadru", nr. 89/107/EEC - stabile-te msuri de siguran -i autoriare a aditiviloralimentari- listea categoriile de aditivi utiliai 1n industria alimentar"

-colorani, conservani, antio$idani, emulgatori, sruriemulgatoare, ageni de 1ngro-are, ageni de geli%iere, stabiliatori,!oteniatori de arom, acii, ageni de control al !3ului, ageni

antiaglomerare, amidonuri modi%icate, 1ndulcitori, ageni dea%4nare, ageni antis!umare, ageni de glaurare, ageni de tratarea %inii, ageni de 1ntrire, umectani, sechestrani, enime, gaede ambalare.

- s %ie li!sit de to$icitate, at4t imediat du! utiliare c4t -i 1n tim!, !rin acumulareadoelor ingerate5

3 s e$iste o motivaie solid !entru introducerea 1n aliment 6-tiini%ic -i tehnologic75!rodusele naturale %iind !re%erate celor sintetice53 cantitatea adugat s se 1ncadree 1n limitele admise de legislaie53 introducerea aditivului nu 1nlocuie-te un ingredient din reeta de %abricaie3 !rodusul natural sau de sinte care este utiliat ca aditiv s aib norme de !uritatereglementate !rin lege53 !entru %iecare aditiv 1n !arte s e$iste metode de doare calitativ -i cantitativadecvate53 adaosul de aditivi alimentari s %ie 1nscri!ionat !e ambala8.

Aditivi alimentariAditivi alimentari



Auiliari te!nologici

– catalizatori, antispumanti, a$enti de clari4icare5limpezire, a$entide 4iltrare, a$enti de decolorare, a$enti de spalare, a$enti de deco6ire a 4ructelor si le$umelor,a$enti de deplumare si epilare, rasini sch. de ioni, a$enti de con$elare, a$enti de desicare,a$enti de demulare, 4loculanti, antitartaranti, dezin4ectanti, solventi de e7tractie, medii nutritive,enzime 8 altele decat amilaze, proteaze, invertaza, $lucozidaza, lipaza si lizozim9

su:straturi de imo:ilizare a enzimelor.

Aromele de uz alimentar

Aditivi #oote!nici$ anti:iotice, 4actori de crestere neanti:iotici, cocidostatice, alte medicamente

Elemente nutritive$ vitamine, minerale, aminoacizi, proteine, acizi $rasi



9ngrediente !entru industria alimentara9ngrediente !entru industria alimentara

-Clorura de %odiu $-Scopul utilizarii + - con4erire de $ust - 2.;-3<

- scaderea activitatii apei – conservant

- &ndulcitori $-=lucoza, zaharoza, miere, siropuri de $lucoza, izosirop

- 'ub%tante (entru %caderea activitatii a(ei $-$lucide conventionale si neconventionale, proteine si hidrolizate proteice, aminoacizi si saruri,lipide si derivati, inclusiv emulsii.

-Derivate (roteice $ .

-'ub%tante (entru %(umare $ .

- Af)natori c!imici

- *ibre alimentare

- +ra%imi alimentare %(eciale

- Aromati#anti de tip condimente si plante condimentare, arome alimentare

- idroli#ate (roteice – :aza pentru supe si cior:e instant



:osie de gradina 6 B9; <<7:osie de gradina 6 B9; <<7

> glutamat monosodic 6= >*27> glutamat mono!otasic 8= >227> glutamat de calciu 6= >2?7,> glutamat de magneiu 6= >2&7,> acid ascorbic 6vitamina ', = ?007,> ascorbat de sodiu 6= ?0*7> amestec de caroteni 6= *>0a7> lico!ina 6= *>0d7> ribo%lavin 6vitamina B2, = *0*7



'oloranti alimentari'oloranti alimentari

- coloran-i naturali – izola?i din surse naturale @

- coloran-i identic naturali – o:?inu?i prin sintez% chimic% sau :iochimic%@- coloran-i %intetici – compu#i care nu au coresponden?i naturali #i care

sunt o:?inu?i e7clusiv prin sintez% chimic%

'oloranti naturali'oloranti naturali

9o!renoide" "arotinoide, Apocarotinoide

Derivai de tetra!irol + "loro4ile, Por4irine, Pi$men?i din sn$e 8hem9, Biline

Derivai de beno!iran+ Antociani,lavone,lavonoide,&aninuri

Arte%acte" "oloran?i melanoidinici, "aramel

Alte structuri+ zo-alorazine, enalone, Betalaine, Antrachinone,

"%r:une animal, Pi$men?i anor$anici



'olorant C su:stanta care a:soar:e in domeniul vizi:il si apare colorata inculoarea complementara

Ener$ie su4icienta pentru ase e7cita electroni



'oloranti'oloranti – sistem cromo%or @ le$aturi du:le con6u$ate, $rupa nitrozo 8'D9

$rupa diazo 8–'C'-9, car:onil 8"CD9, tiocar:onil 8"CS9

- gru!e au$ocrome @ 8 donoare de electroni, respin$atoare de e-9- inchidere si intensi4icare a culorii- 'F2, -'F-R, -DF, - DR

Legea Lambert 3Beer



9;P:=;9D=9;P:=;9D=

β-carotina

licopina

HO

OH

luteina

HO

OH

zeaxantina

'arotinoide

=*>0a

= *>0d

'oloranti naturali



O

O

HO violaxantina

OH

O

O

cantaxantinaO

astaxantina

O

HO

OH

CO

capsantinaHO

OH a(ria=*>0c

=*>0g



CHO

β-apo-8'-carotenalul

HOOCCOOH

COOH

crocetina

norbixina

COOH

COOH

bixina

COOCH3

Apocarotinoide

Annatto =*>0b

ofranul

=*>0e



Extract CuloareStabilitate* Solubilitate** Observ. Pigment

majoritarCod E Surse

principale

Temp. pH Oxidare Microorg Acii !ae Ap" #lei veg Alcool

Tomate Portocaliu-roşu

! ! M M ! ! $ns Sol % _ Licopina E!"# Tomate

$nnatto-%ixin& orbixina&ocan'Orlean

Portocaliu- piersic&

!

t()*o

!!+ pp la pH mic

M !!

SS

!!

$nsSol

Sol$ns

SolSol

-reac,ie cu ionii

metalici+ se#ecoloreaz& cuO) .""ppm/

%ixin& orbixin&

E!"bsemin,e #e Bixa

Orellana

β-Carotina

(%Orange)

0alben- portocaliu

! ! M M ! ! $ns Sol

"+"*12""

mL

+ Sol tabil& la O)

a#ausul #e vit4C stabilizeaz&

culoarea

β-Carotin& E!"a Portocale+al1e+ sintez&

c5imic&

β--86-

carotenal

L-Orange

Portocaliu-roşu

M ! S M ! ! $ns Sol"+7-+*12"" mL

Sol-

β--86-carotenal E!"e intezac5imic&+

portocale

Cantaxanti-n&

Orange8

oşu- portocaliu

! ! M M ! ! $ns Sol

"+""*12"" mL

Sol - Cantaxantin& E!"1 intezac5imic&crustacee+ciuperci

Papri9aoleorezina

oşu ! ! S M ! ! $ns Sol % $rom&caracteristic&

Capsantin&Capsorubin&

E!"c $r#ei roşu

:o;ran 0albenstr&lucitor

! M S M ! M S $ns Sol e #ecoloreaz&cu O)

Crocetin& PlantaCrocus

sativus

Pro!rietti ale colorantilor carotinoidici



htt!"//###.%ao.org/%ood/%ood3sa%ety3Euality/scienti%ic3advice/8ec%a/8ec%a3additives/en /



Forme comerciale de coloranti carotinoii

- beta3'aroten solu:il in ulei - suspensie micronizata continand 3<

- beta3'aroten solu:il in apa- incapsulare in proportie de / sau /< in emulsie de amidon sau $elatina

-Annatto- Solubil in ulei- e7tractie directa din seminte inmuiate la a:ur cu etanol, solventi clorurati sau ulei ve$etal,continut de :i7ina de pana la 0<- se poate recristaliza -

- solutie in ulei ve$etal - ./-.3< :i7ina- suspensie in ulei ve$etal- 3-!.;< :i7ina

-Solubil in apa- e7tractia pericarpului 4ructului cu propilen$licol car contine GDF- se o:tine produsul desaponi4icare - nor:i7ina- solu:ila in apa

- solutie apoasa alcalina cu continut variat de nor:i7ina- pul:ere , solu:ila in apa – continut de nor:i7ina !-/;<

3Luteina- o:tinuta ca oleorezina prin e7tractie cu he7an din 4lorile de Tagetes erecta H. prin saponi4icare si

cristalizare- e7. 4orma comerciala – esteri ai luteinei cu acizi $rasi, pul:ere 2< depusa pe silice



Derivai de tetra!irolDerivai de tetra!irol

H

H

α

β

α

α

αα

α

α

α β

β

ββ

β

β

β

Por;ina

M

CH CO

CH3

CH)CH3

CH<CH)

H3C

COOCH3

CH)

C)"H3=OOC-CH)

H

>1

CHO

CH3

H3C

H

CH CO

CH)CH3

CH<CH)

H3C

COOCH3

CH)

C)"H3=OOC-CH)

H

>1

CH3

H3C

H

Cloroila a Cloroila b

+e

CH3CH<CH)

H3C

CH)-COOHHOOC-CH)

CH<CH)

CH3

CH)CH)

H3C

Cl-?

Hemina

=*&0



Extractie cu solvent+ evaporare

Hi#roliza+ aci#i;iereExtractie cu solvent

Material vegetal

uscat

+eoitina

bruta

+eoorbida

Solutie alcalina

eoorbida

eutralizarePuri;icare #e solvent

are #e cupru

Solutie organica

eoitina

Cloroilina de cupru

si sodiu' ,idrosolubila

Cloroilina de cupru

liposolubila

are #e cupru

Extractie cu solvent

=*&*

=*&*

urse naturale+4runze verzi uscate lucern%, iar:%, spanac, al$e



ubstanele colorante !e ba de s4nge utiliate 1n industria alimentar

-')nge integral %tabili#at - tratarea sn$elui cu clorur% de sodiu 83<9 #i azotit de sodiu

8,/;<9@ se poate p%stra 21 ore la 2-1o".

-Concentrat eritrocitar - centri4u$area sn$elui 8cca 33-3!< din volum9

$ $nitro#o!emina 8dinitrozilhemocrom 'F9 - din sn$e de pui coa$ulat dispersat In ap% cu

adaos de azotit de sodiu, acid ascor:ic #i nicotinamid%. Suspensia se aciduleaz% la pFC;,; #i se

Inc%lze#te la ;o" pentru precipitarea '-nitrozo-hemo$lo:inei. Aceasta se hidrolizeaz% enzimatic

8pancreatin%9 #i '-nitrozohemina o:?inut% se usuc% prin atomizare

u sunt reglementate, dar %iind naturale !ot %i utiliate %ara restrictii, concentrate de sangesunt mentionate ca aditivi !ermisi !entru carnea tocata

';D=( ADA:D F;: ';;G=D 'H:=D ';PP=D M=A';D=( A +C3*+C*

=$em!lu



Derivai de beno!iranDerivai de beno!iran

AntocianiAntociani

O

?

OH

HO

OH

OH

Cl-

Pelar1oni#ina

O

?

OH

HO

OH

OH

Cl-

OH

Ciani#ina

O

?

OH

HO

OH

OH

Cl-

OH

OH@el;ini#ina

O

?

OH

HO

OH

OH

Cl-

OCH3

Peoni#ina

O

?

OH

HO

OH

OH

Cl-

OCH3

OCH3

O

?

OH

HO

OH

OH

Cl-

OH

OCH3>alvi#ina Petuni#ina



urs Antocianii !reeni ma8oritar

Pielia strugurilor -itescovinaenocianin2 3 = *>?

"ianidin%, del4inidin%, malvidin%,petunidin% #i peonidin% camono$lucozide li:ere sau acilate cuacid acetic, p-cumaric #i ca4eic

Iara ro-ie "ianidin%, $lucozid% acilat% cu acid p-cumaric si 4erulic

A%inele "ianidin% si peonidin% su: 4orm% demono$alactozide #i ara:inozide

'aliciile de :osella6ibi%cu% %abdariffa3

"ianidin% #i del4inidin% su: 4orma de$lucozide

'oace negre "ianidin% #i del4inidin% ca di$licozideli:ere #i acilate

Fructe de soc "ianidin% di4erite $licozide simple sauacilate cu acid p-cumaric



O?HO

OH

O0lu

8

OH

8'

Cation ;laviniu+ AH-

rosu

OO

OH

O0lu

8

OH

8'

%aza c5inoi#a+ A

albastru

- H?

OHO

OH

O0lu

8

OH

8'

OH

Pseu#obaza carbinolica+ !

incolor

OHHO

OH

O0lu

8

OH

8'O

C5alcona+ C

incolor

- H?

H)O



Enocianin2 3 = *>?

;btinere" - e7tractia pielitei de stru$uri cu solutie apoasa acida 8 acid sul4uric9 , concentrare la 2-3J Bri7 ,8.; - /.; < continut de antociani9 uscat prin pulverizare si depus pe maltode7trina 81< antociani9.

Se utilizeaza ca pul:ere sau solutie- Se standardizeaza in 4unctie de puterea de colorare 8 a:sor:anta5$ram9 si nu dupa continutul in antociani9



BetalaineBetalaine

ursa naturala 3 s4ecla rosie

COO-

OH

HO

O

O

CH)OH

OH

HOCOO

-

-OOC

H

H

?

H

Betanina

= *>2

;btinere - suc de s4ecla concentrat in vid si uscat prin pulverizare , depus pe maltode7trina

- solu:il in apa, continut de :etanina intre .3-/<- culoare sensi:ila la valoarea pF-ului+ rosu intens- 8pFC 1-;9, la valori mai mari devine violaceu si se descompune la pF alcalin

- culoarea este sensi:ila la temperatura dar rezista la pasteurizare de scurta durata pentruproduse cu continut mare de zahar , este sensi:ila la lumina- este standardizat pe :aza puterii de colorare- se poate utiliza si s4ecla uscata si pulverizata- continut mai mic de colorant, colorare neuni4orma

$ust particular 8 datorat $eosminei9

Este utilizata pentru produse cu durata de vala:ilitate redusa- in$hetata, creme, iaurt,

produse pulverizate am:alate prote6ate de

actiunea luminii



urmeric 6'urcumina7urmeric 6'urcumina7

ursa naturala @ curcuma lon$aCHHO

CH CO CH) CO CH CH OH

)

'urcumina, = *00 R/

C R2

C D"F3

emeto7icurcumina R/ C F, R2 C D"F3

Bisdemeto7icurcumina R/ C R2 C F

;btinere si utiliari- oleorezina cu continut de ;-/;< curcumina o:tinuta prin e7tractie cu etanol si concentrare in vid,din care se poate o:tine un produs concentrat prin recristalizare.- pul:ere uscata de curcuma, insolu:ila in apa solu:ila in alcool.- contin componente de aroma, poate 4i utilizat ca aromatizant si colorant 8currK9

-se poate conditiona ca emulsie 8 propilen$licol si polisor:at9 si devine solu:ila in apa- standardizata prin puterea de colorare



'arminul'arminul 6co-enila 9

ursa naturala 3 corpul uscat al insectei 4emele Dactylopius coccus Costa

e7tractul apos primar- cochineal3 contine L ;< acid carminicdin care se pot prepara produsul cristalizat 8;-< 9 si pul:ere 8 ;< acid carminic9 – produse solu:ile in apa

=*20

'armin3 chelat hidratat de aluminiu 8“lac”9

se o:tine prin tratarea e7tractului apos de cochineal pe unsu:strat de o7id de aluminiu hidratat in prezenta de diversicationi- solu:ilitatea in apa depinde de natura ionului M-+

este mare pentru amoniu 8pF 3- 0.;9 si redusa pentru "a



ibo;lavina

H

CH) CH CH

OH

CH

OH

CH)OH

OH

O

O

CH3

CH3

:ibo%lavina:ibo%lavina 8vitamina B2 7

=*0*

ursa- sinteza chimica sau :iochimica

Alavin mononucleoti#a

CH3

CH3

H

CH) CH CH

OH

CH

OH

CH)

OH

O P

O

OH

O- a? 4) H)O

O

O



'aramelul'aramelul

'aracteristici

!rodus'lasa de caramel

'lasa 9 'lasa 99 'lasa 999 'lasa 9I

'odi%icare = *0a =*0b =*0c =*0d

Promotor decarameliare

'a2"D

3'a

2SD

3'F

38'F

19

2SD

3

arcinaelectric

Pu?inmarcat%

'e$ativ% Pozitiv% 'e$ativ%

'uloarea Brun =al:en-oran6 Brun Brun-$ri

Htiliri!rinci!ale

E7tracte deca4ea

Hichior, rom,coniac,

vermut

Bere, o?et,sosuri

B%uturi r%coritoare8"ola9 produse de

patiserie



Pro!rietati %unctionale ale colorantilor naturali

-sensi:ilitatea la pF

-puterea de colorare

-solu:ilitatea5dispersa:ilitatea 8mediu polar sau nepolar9

- conditionare- dispersare de microcristale in ulei $eli4iat 8 pentru medii nepolare9 sau suspensiidispersa:ile in apa- depunere pe suport 8 amidon, celuloza, proteina, lactoza, 4aina9

-sta:ilitatea termica

' l ti i t ti i



'oloranti sintetici'oloranti sinteticir.crt.

umele colorantului FDA 9nde$ umarul din'olor 9nde$ 6'97

'odi%icare H=

/. :o-u Allura A' N" Red 'o. 1 /O3; =*2+

2. Albastru brilliant F'F N" Blue 'o. / 12 = *??

3. =ritroina N" Red 'o. 3 1;13 = *2J

1. Fast Kreen F'F N" =reen 'o. 3 12;3 3

;. 9ndigotina N" Blue 'o. 2 !3/; = *?2

O. Kalben F'F N" )ello( 'o. O /;0; = **0

!. artraina N" )ello( 'o. ; //1 = *02

0. Amarant - /O/0; = *2?

. egru Brilliant B - 2011 = **

/. Brun FG - - = *&

//. 'armoisina 6Aorubina7 - /1!/ = *22

/2. Brun - 220; = *

/3 Ierde acid brilliant B - 11 =*&2

/1. Albastru !atent I - 12;/=*?*

/;. Ponceau &: - /O22; = *2&

/O. Kalben de chinolin N" )ello( 'o. / 1!; = *0&

/!. :o-u 2K - /0; = *2C

/0. Kalben 2K - /0O; = *0J

/. 'itrus :ed o. 2 "itrus Red 'o. 2 /2/;O 3

2 ;range B Dran$e B /23; 3



'olorani alimentari galbeni/!ortocalii'olorani alimentari galbeni/!ortocalii

-O3 'a

'aO3- '<'COO'a

HO '

'

'aO3- '<'

-O3 'a

HO

'HO

O.-O3 'a/n

Tartrazina 0alben ACA

.0alben oranB -/

0alben #e uinolina .n < +)+3/

E./0

E./1 E../

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'olorani alimentari ro-ii'olorani alimentari ro-ii - Azoici-antenici

HO

O3 a

aO3 <

O3 a

OH

aO3 <

O3 a

HO

O3 a

aO3 <

aO3

$zorubina E.11 $marant E.1)

Ponceau D8 E.10

C

O

COOa

O aO

Eritrozina E.12

HO

O3 a

< aO3

OCH3

H3C

8osu $c E.13

<

O3 a

OH

aO3

HCOCH3

8osu )0 E.14

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:eactia de cu!lare a sarurilor de diaoniu aromatice cu com!onente de cu!lare

$r F G- ?

n

pH $r

n5 C

'olorant Denumiri comerciale Amina !rimararomatic

'om!onenta de cu!lare

= *22= *22 Aorubina,

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Acid na4tionic Acid 1-hidro7i-/-na4talin sul4onic

8Acid 'eville-Qinter9

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= *2&= *2& Ponceau &:,'.9.Food :ed,

'ochineal :ed A

Acid na4tionic Acid !-hidro7i-na4talin-/,3-disul4onic8Acid =9

= *2C= *2C :o-u aona%tol K,Aogeranina, :ed K,Food :ed *0, :ed 2K

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= *2+= *2+ :o-u Allura A',FD' nr.&0, '.9.Food

:ed *J,

Acidul 1-amino-2-metil-;-meto7i-

:enzensul4onic

Acid O-hidro7i-na4talin-2-sul4onic8Acid Sch44er9



'olorani alimentari alba-tri'olorani alimentari alba-tri

ndi$otine

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Ierde acid brilliant BIerde acid brilliant B

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'olorani alimentari bruni/negri'olorani alimentari bruni/negri

O3 a

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aO3 O3 a

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Pigmeni anorganiciPigmeni anorganici

Carbonatul de calciu - = *J0

Dioidul de titan - = *J*

4i#ii 5i !idroi#ii de fier - = *J2

Aluminiul - = *J?

Argintul $ = *J&

Aurul - = *J

6itol rubina B - =*C0

4id de #inc

alc



orme de !uritate im!use colorantilor

- Reziduuri de solventi 8 acetat de etil, metanol, etanol, acetona, he7an, diclorometan,

metiletilcetona, alcool izopropilic9

- etale $rele – arsen, plum:. mercur, cadmiu

- dio7id de sul4

- materii prime or$anice reziduale sau produsi secundari de sinteza8 amine aromatice9

- diversi compusi or$anici – su:stante e7tracti:ile cu eter



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Problema



Problema

Avem de preparat o in$hetata de tip sor:et cu aroma de piersici care are la :aza unsirop de zahar concentrat /+/ in procente de volum cu densitatea de /.23$5cm3

Pentru acest produs alimentar se utilizeaza ca si colorant sintetic solu:il in apa, Allura Red A" ,

care con4era rosu- oran$e necesara.

oza admisi:ila in care se poateutiliza acest colorant este de /; m$5G$



- "are este cantitatea de colorant necesara pentru prepararea unei sar6e de /; H de sor:etde piersici

-"um poate 4i adau$at acest colorant in produsul alimentar avand in vedere ca aveti ladispozitie produsul solid si doriti o cat mai :una dispersa:ilitate a acestuia

-aca doriti sa inlocuiti colorantul sintetic cu unul natural, de e7emplu annato, care 4ormacomerciala a acestuia este cea mai potrivita

- Solutie in ulei ve$etal - ./-.3< :i7ina

-Solutie apoasa alcalina – cu /< nor:i7ina

- Avand in vedere doza admisi:ila prevazuta de "ode7 alimentarius de cca 2 m$ 5G$ care ecantitatea de colorant natural – 4orma comerciala care tre:uie adau$at

ipa_coloranti_2015

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