{"id":8362,"date":"2024-06-19T17:24:03","date_gmt":"2024-06-19T09:24:03","guid":{"rendered":"https:\/\/theo.niranbio.com\/fosfato-tricalcico\/"},"modified":"2024-08-15T17:06:42","modified_gmt":"2024-08-15T09:06:42","slug":"fosfato-tricalcico","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/fosfato-tricalcico.html","title":{"rendered":"Fosfato tric\u00e1lcico"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es el fosfato tric\u00e1lcico?<\/span><\/h2>\n

El fosfato tric\u00e1lcico es un compuesto inorg\u00e1nico com\u00fan con una apariencia de polvo amorfo blanco. Es relativamente estable en el aire, casi insoluble en agua, soluble en \u00e1cido y generalmente se utiliza como agente antiaglomerante, potenciador nutricional y agente leudante en la industria alimentaria.<\/p>\n

Los principales m\u00e9todos para preparar fosfato tric\u00e1lcico incluyen el proceso h\u00famedo y el proceso seco. El proceso h\u00famedo genera fosfato dic\u00e1lcico al hacer reaccionar \u00e1cido fosf\u00f3rico con lechada de cal, y luego reacciona para generar fosfato tric\u00e1lcico. Es simple de operar, requiere una inversi\u00f3n baja en equipos y tiene una alta pureza del producto. El proceso seco genera fosfato dic\u00e1lcico y sulfato de calcio al hacer reaccionar mineral de fosfato con \u00e1cido sulf\u00farico, y luego genera fosfato tric\u00e1lcico mediante calcinaci\u00f3n a alta temperatura. En la actualidad, el proceso h\u00famedo se ha convertido en el proceso de preparaci\u00f3n m\u00e1s utilizado debido a su bajo costo y alta pureza del producto.<\/p>\n

<\/span>Par\u00e1metros relacionados:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
ELEMENTO DE AN\u00c1LISIS<\/strong><\/td>\n\u00cdNDICES DE CALIDAD<\/strong><\/td>\n<\/tr>\n
Ensayo(como Ca) %<\/td>\n34.0-40.0<\/td>\n<\/tr>\n
Identificaci\u00f3n<\/td>\nPrueba superada<\/td>\n<\/tr>\n
Sustancia hidrosoluble \u2264%.<\/td>\n0.5<\/td>\n<\/tr>\n
Sustancia insoluble en \u00e1cido \u2264%.<\/td>\n0.2<\/td>\n<\/tr>\n
Carbonato<\/td>\nPrueba superada<\/td>\n<\/tr>\n
Cloruros \u2264% de cloruros<\/td>\n0.14<\/td>\n<\/tr>\n
Sulfato \u2264% de<\/td>\n0.8<\/td>\n<\/tr>\n
Sal dib\u00e1sica y \u00f3xido de calcio<\/td>\nPasa la prueba<\/td>\n<\/tr>\n
Ars\u00e9nico \u2264mg\/kg<\/td>\n3<\/td>\n<\/tr>\n
Bario<\/td>\nPasa la prueba<\/td>\n<\/tr>\n
Fluoruros<\/td>\n75<\/td>\n<\/tr>\n
Nitrato<\/td>\nPasa la prueba<\/td>\n<\/tr>\n
Metales pesados \u2264mg\/kg<\/td>\n30<\/td>\n<\/tr>\n
Plomo \u2264mg\/kg<\/td>\n2<\/td>\n<\/tr>\n
Cadmio \u2264mg\/kg<\/td>\n1<\/td>\n<\/tr>\n
Mercurio \u2264mg\/kg<\/td>\n1<\/td>\n<\/tr>\n
P\u00e9rdida en la ignici\u00f3n \u2264%.<\/td>\n\u2264% 8.0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosis recomendada:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nombre del alimento<\/strong><\/td>\nUso m\u00e1ximo (g\/kg)<\/strong><\/td>\n<\/tr>\n
Pan alto en calcio<\/td>\n6 g\/kg<\/td>\n<\/tr>\n
Bebidas deportivas<\/td>\n1,5 g\/kg<\/td>\n<\/tr>\n
Productos l\u00e1cteos (como yogur, leche)<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Queso<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Productos de chocolate<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Caramelo<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Helado<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Pasteles<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Caf\u00e9 instant\u00e1neo<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
T\u00e9 de leche<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Bebidas de zumo<\/td>\n1,5 g\/kg<\/td>\n<\/tr>\n
Alimentos horneados (como pasteles, galletas)<\/td>\n5 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Uso del fosfato tric\u00e1lcico<\/span><\/h2>\n
    \n
  1. Antiaglomerante: evita que los alimentos en polvo o granulados se aglomeren durante el almacenamiento, manteniendo su fluidez y facilidad de manipulaci\u00f3n.<\/li>\n
  2. Potenciadores nutricionales: aportan calcio y f\u00f3sforo, complementan los elementos de calcio y f\u00f3sforo que requiere el cuerpo humano y son especialmente adecuados para alimentos que requieren una suplementaci\u00f3n adicional de calcio.<\/li>\n
  3. Agente leudante: en alimentos horneados, ayuda a que la masa suba y mejora el volumen y la textura del alimento.<\/li>\n
  4. Ajustador de pH: ajusta el valor de pH en ciertos alimentos para mantener la estabilidad y el sabor del alimento.<\/li>\n
  5. Mejorador de flujo: mejora la fluidez de los alimentos en polvo y granulados para facilitar su procesamiento y envasado.<\/li>\n
  6. Estabilizadores y emulsionantes: en productos l\u00e1cteos y otros alimentos emulsionados, ayuda a mantener la distribuci\u00f3n uniforme de los ingredientes y evita la separaci\u00f3n.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
      \n
    • CAS: 7758-87-4<\/li>\n
    • F\u00f3rmula qu\u00edmica: Ca3<\/sub>(PO4<\/sub>)2<\/sub><\/li>\n
    • Certificaciones: KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Cantidad m\u00ednima de pedido: 1000KG<\/li>\n
    • Caducidad: 2 a\u00f1os<\/li>\n<\/ul>\n","protected":false},"featured_media":5582,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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