KSBB Journal

  • 제25권2호
  • /
  • Pages.137-141
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  • 2010
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  • 1225-7117(pISSN)
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  • 2288-8268(eISSN)
한국생물공학회 (The Korean Society for Biotechnology and Bioengineering)
권호 표지

식물성 유지를 이용한 구연산코팅 공정의 개발

Development of Coating Process of Citric Acid Using Vegetable Oil

  • 투고 : 2009.10.10
  • 심사 : 2010.04.23
  • 발행 : 2010.04.28
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⟨ 이전 논문 다음 논문 ⟩

초록

신맛이 요구되는 식품에 일반적으로 첨가되는 구연산의 산미 기능과 첨가물로써 물성을 향상시키기 위하여 식물성 유지를 이용하여 코팅 수율이 95%이상이며 코팅물질함량은 총 조성물 중 20~33% 내외인 코팅구연산 제조공정을 개발하였다. 개발된 코팅구연산 (coated citric acid)은 식품에 투입되었을 때 최종제품에서 본 식품의 물성을 변화시키지 않고 구연산 본래의 신맛을 감소시키며, 제품이 입에서 녹을 시점에서 자극적이지 않은 신맛을 서서히 방출 시키는 특징을 기대할 수 있다. 본 연구를 통하여 개발된 코팅 구연산은 식품산업 및 향장품 등 다양한 관련 산업분야적용이 가능함으로써, 고부가가치 제품으로 수입대체 및 해외수출 등 관련 산업 분야로의 파급효과가 클 것으로 기대된다.

Citric acid is a natural preservative and is used to add a sour taste to foods and soft drinks. For the preparation of stable food additives of citric acid, a coating process using vegetable oil was developed. Coating materials used were purified soy bean oil and carnauba wax. The yield of coated citric acid was up to 95% in both cases. The contents of coating materials was 20~33% in the total composition and the coating efficiency was 95.2 ${\pm}$ 0.01%. The surface of coated citric acid was much smoother and more homogeneous than that of original citric acid according to SEM data. The coated citric acid can be used to as a stable food additive and also would be applied to nutraceuticals and cosmetic ingredients.

키워드

참고문헌

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