Helal ve Etik Araştırmalar Dergisi

Yazarlar: Adem ELGÜN

Konular:Gıda Bilimi ve Teknolojisi

Anahtar Kelimeler:Ethyl alcohol,Anaerobic and aerobic fermentation,Alcohol in beverage and foods,Halal

Özet: In this study, the ethyl alcohol, alcoholic drinks, the alcohol containing beverages and foods were introduced. The properties of alcohol and alcoholic products were examined according to their places used were discussed with regards to human health and their halal status. Ethyl alcohol could be produced by two ways, with hydration of ethylene gas (synthetic) or with fermentation of carbohydrates (bioalcohol). Bioalcohol was obtained due to alcoholicf ermentation of the sugar forms of the carbohydrates. Evennthough a little bit ethyl alcohol in the human menu was a delighting affect, it becomes the most important detrimental effects when taking it excessive amount. In this review, the chemical situation and properties of ethyl alcohol, its production methods and the dimensions of its effect on human health and social structure, its presence and amounts in soft and alcoholic beverages and foods were summarized. And some suggestions were given on the problematic subjects in relation to the alcohol involvement and the control in the beverages and foods.

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