{"id":3437,"date":"2024-09-26T22:59:59","date_gmt":"2024-09-26T14:59:59","guid":{"rendered":"https:\/\/www.ficchem.com\/?p=3437"},"modified":"2024-10-31T15:43:28","modified_gmt":"2024-10-31T07:43:28","slug":"common-acidity-adjustment-characteristics-and-usage","status":"publish","type":"post","link":"https:\/\/www.ficchem.com\/fi\/common-acidity-adjustment-characteristics-and-usage\/","title":{"rendered":"Yleinen happamuuden s\u00e4\u00e4t\u00f6 - ominaisuudet ja k\u00e4ytt\u00f6"},"content":{"rendered":"
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\"\"<\/p>\n<\/div>\n

Yleinen happamuuden s\u00e4\u00e4t\u00f6 - ominaisuudet ja k\u00e4ytt\u00f6<\/h2>\n
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Happamuudens\u00e4\u00e4t\u00f6aineet, jotka tunnetaan my\u00f6s nimell\u00e4 pH-s\u00e4\u00e4t\u00f6aineet, ovat elintarviketeollisuudessa k\u00e4ytett\u00e4vi\u00e4 lis\u00e4aineita, joilla yll\u00e4pidet\u00e4\u00e4n tai muutetaan elintarvikkeiden happamuutta tai em\u00e4ksisyytt\u00e4. Ne voivat parantaa elintarvikkeiden makua, s\u00e4ilyvyytt\u00e4, v\u00e4ri\u00e4 ja s\u00e4ilyvyytt\u00e4 s\u00e4\u00e4t\u00e4m\u00e4ll\u00e4 niiden pH-arvoa. Seuraavassa on joitakin yleisi\u00e4 happamuudens\u00e4\u00e4t\u00f6aineita sek\u00e4 niiden k\u00e4ytt\u00f6normit ja ominaisuudet elintarvikkeiden jalostuksessa:<\/p>\n

Sitruunahappo:<\/h3>\n

Ominaisuudet: V\u00e4ritt\u00f6m\u00e4t tai valkoiset kiteet, voimakas happamuus, heikko j\u00e4lkimaku. Sitruunahappo on yksi elintarviketeollisuudessa yleisimmin k\u00e4ytetyist\u00e4 happamuudens\u00e4\u00e4t\u00f6aineista.<\/p>\n

K\u00e4ytt\u00f6: K\u00e4ytet\u00e4\u00e4n usein yhdess\u00e4 maitohapon ja natriumsitraatin kanssa ihanteellisen happotasapainon saavuttamiseksi.<\/p>\n

Lis\u00e4ysm\u00e4\u00e4r\u00e4: Kun sit\u00e4 k\u00e4ytet\u00e4\u00e4n yhdess\u00e4 muiden happamuudens\u00e4\u00e4t\u00f6aineiden kanssa, osuus m\u00e4\u00e4ritet\u00e4\u00e4n kaavan vaatimusten mukaisesti.<\/p>\n

\"\"<\/p>\n

Omenahappo:<\/h3>\n

Ominaisuudet: 20% vahvempi kuin sitruunahappo, virkist\u00e4v\u00e4 maku, pitk\u00e4kestoinen happamuus ja liev\u00e4 kirpeys.<\/p>\n

K\u00e4ytt\u00f6: Tyypillinen lis\u00e4ysm\u00e4\u00e4r\u00e4 on 10% - 20% sitruunahappoa.<\/p>\n

\"\"<\/p>\n

Maitohappo:<\/h3>\n

Ominaisuudet: V\u00e4rit\u00f6n tai vaaleankeltainen tahnamainen neste, jolla on erityinen kirist\u00e4v\u00e4, hapan maku.<\/p>\n

K\u00e4ytt\u00f6: Se on yleisesti k\u00e4ytetty happamuudens\u00e4\u00e4t\u00f6aine maitohappobakteeri-juomissa ja fermentoiduissa maitotuotteissa.<\/p>\n

\"\"<\/p>\n

Fosforihappo:<\/h3>\n

Ominaisuudet: V\u00e4ritt\u00f6m\u00e4t l\u00e4pin\u00e4kyv\u00e4t tai valkoiset kiteet, joilla on hapan ja kirpe\u00e4 maku.<\/p>\n

K\u00e4ytt\u00f6: K\u00e4ytet\u00e4\u00e4n yleisesti hiilihapotetuissa juomissa ja joissakin jalostetuissa elintarvikkeissa happamuuden s\u00e4\u00e4telij\u00e4n\u00e4 ja s\u00e4il\u00f6nt\u00e4aineena.<\/p>\n

\"\"<\/p>\n

Viinihappo:<\/h3>\n

Ominaisuudet: Se on per\u00e4isin viiniryp\u00e4lemehusta, ja sit\u00e4 voidaan k\u00e4ytt\u00e4\u00e4 saostuksen hallintaan ja tartraattisaostuksen est\u00e4miseen.<\/p>\n

K\u00e4ytt\u00f6: K\u00e4ytet\u00e4\u00e4n happamuuden s\u00e4\u00e4telij\u00e4n\u00e4 viinin ja muiden alkoholijuomien valmistuksessa.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Natriumsitraatti:<\/h3>\n

Ominaisuus: Se on sitruunahapon natriumsuola, jota k\u00e4ytet\u00e4\u00e4n sitruunahapon happaman maun lievitt\u00e4miseen.<\/p>\n

K\u00e4ytt\u00f6: K\u00e4ytet\u00e4\u00e4n yhdess\u00e4 sitruunahapon kanssa ruoan maun parantamiseksi.<\/p>\n

\"\"<\/p>\n

K\u00e4yt\u00e4nn\u00f6n sovelluksissa k\u00e4ytett\u00e4v\u00e4n happamuudens\u00e4\u00e4t\u00f6aineen m\u00e4\u00e4r\u00e4 ei riipu ainoastaan elintarvikkeen pH-tavoitteesta, vaan siin\u00e4 otetaan huomioon my\u00f6s tuotteen maku, aromi, s\u00e4ilyvyys ja vuorovaikutus muiden lis\u00e4aineiden kanssa. Asianmukainen k\u00e4ytt\u00f6 voi parantaa merkitt\u00e4v\u00e4sti elintarvikkeiden aistittavia ominaisuuksia ja s\u00e4ilyvyytt\u00e4.<\/p>\n

Jos olet kiinnostunut happamuudens\u00e4\u00e4t\u00f6aineista ja haluat ostaa, \u00e4l\u00e4 missaa meit\u00e4. Meill\u00e4 on 15 vuoden kokemus ulkomaankaupan viennist\u00e4, ota yhteytt\u00e4 FIC!<\/p>\n

\"\"<\/p>\n

 <\/p>\n<\/div>\n<\/article>","protected":false},"excerpt":{"rendered":"

Common acidity adjustment \u2013 characteristics and usage Acidity regulators, also known as pH regulators, are additives used in the food industry to maintain or alter the acidity or alkalinity of food. They can improve the taste, stability, color, and shelf life of food by adjusting its pH value. 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