{"id":8392,"date":"2024-06-20T10:25:51","date_gmt":"2024-06-20T02:25:51","guid":{"rendered":"https:\/\/theo.niranbio.com\/gelatina-de-calidad-alimentaria%ef%bc%8880bloom-150bloom-200bloom-280bloom%ef%bc%89\/"},"modified":"2024-08-15T15:50:27","modified_gmt":"2024-08-15T07:50:27","slug":"gelatina-de-calidad-alimentaria%ef%bc%8880bloom-150bloom-200bloom-280bloom%ef%bc%89","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/gelatina-de-calidad-alimentaria.html","title":{"rendered":"Gelatina de calidad alimentaria\uff0880Bloom\/150Bloom\/200Bloom\/280Bloom\uff09"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es la gelatina de calidad alimentaria?<\/span><\/h2>\n

La gelatina de grado alimenticio es un material polim\u00e9rico pept\u00eddico, un producto hidrolizado de prote\u00edna de col\u00e1geno, con una fuerte absorci\u00f3n de agua y una alta viscosidad. Tiene muchas propiedades f\u00edsicas y qu\u00edmicas \u00fanicas y un alto valor nutricional. Se emplea ampliamente en los sectores de la impresi\u00f3n, el te\u00f1ido, la cocina y los textiles.<\/p>\n

Las materias primas de la gelatina de grado alimenticio pueden ser piel de vaca, piel de cerdo o huesos. Despu\u00e9s de clasificar y remojar en \u00e1cido los agregados elegidos para extraer el elemento \u00f3seo, se eliminan la grasa y el aceite con agua, y el elemento \u00f3seo fracturado se empapa en ceniza, se enjuaga con agua y se neutraliza. Despu\u00e9s de la neutralizaci\u00f3n, se hierve hasta obtener un l\u00edquido de gelatina. El l\u00edquido de gelatina se separa mediante centrifugaci\u00f3n de alta velocidad (para eliminar la grasa y las impurezas), se concentra, se forma, se seca y otros procesos para convertirse en gelatina s\u00f3lida.<\/p>\n

<\/span>Dosis recomendada:<\/span><\/h2>\n\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
Gelatina y bebidas de frutas<\/td>\n5 – 20 g\/kg<\/td>\n<\/tr>\n
Confiter\u00eda (caramelos blandos, chicles, etc.)<\/td>\n10 – 30 g\/kg<\/td>\n<\/tr>\n
Productos l\u00e1cteos (yogur, helado, etc.)<\/td>\n2 – 10 g\/kg<\/td>\n<\/tr>\n
Productos c\u00e1rnicos (jam\u00f3n, salchichas, etc.)<\/td>\n3 – 10 g\/kg<\/td>\n<\/tr>\n
Salsas y condimentos<\/td>\n3 – 10 g\/kg<\/td>\n<\/tr>\n
Cerveza y bebidas<\/td>\n1 – 5 g\/kg<\/td>\n<\/tr>\n
Productos de panader\u00eda (pasteles, pan, etc.)<\/td>\n5 – 20 g\/kg<\/td>\n<\/tr>\n
Productos del mar<\/td>\n3 – 10 g\/kg<\/td>\n<\/tr>\n
Alimentos precocinados (congelados, platos preparados, etc.)<\/td>\n5 – 20 g\/kg<\/td>\n<\/tr>\n
Ali\u00f1os para ensaladas y salsas<\/td>\n3 – 10 g\/kg<\/td>\n<\/tr>\n
Galletas y pasteles<\/td>\n5 – 20 g\/kg<\/td>\n<\/tr>\n
Perros calientes y hamburguesas<\/td>\n5 – 20 g\/kg<\/td>\n<\/tr>\n
Carne y aves procesadas<\/td>\n3 – 10 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>La gelatina de calidad alimentaria tiene una amplia gama de usos<\/span><\/h2>\n
    \n
  1. Espesante y gelificante: la gelatina puede formar gel en agua, lo que le da a los alimentos la estructura y el sabor deseados. Esta funci\u00f3n es muy importante para hacer gelatina, dulces, bebidas de jugo, productos l\u00e1cteos, etc.<\/li>\n
  2. Estabilizador: la gelatina puede mejorar la estabilidad de los alimentos, evitar la separaci\u00f3n o precipitaci\u00f3n de los ingredientes y extender la vida \u00fatil de los alimentos. Se usa ampliamente en productos l\u00edquidos como productos l\u00e1cteos, bebidas y jugos.<\/li>\n
  3. Aumenta la viscosidad y la adhesi\u00f3n: la gelatina puede aumentar la viscosidad y la adhesi\u00f3n de los alimentos, mejorar el sabor y la textura de los alimentos, como los productos dulces como los caramelos blandos y la goma de mascar.<\/li>\n
  4. Hidratante: la gelatina puede absorber y retener la humedad en los alimentos, evitar que los alimentos se sequen y endurezcan y mantener la suavidad y la humedad de los alimentos.<\/li>\n
  5. Agente formador: Al elaborar productos c\u00e1rnicos, pasteles y dulces, la gelatina se puede utilizar como agente formador para ayudar a mantener la forma y la estructura de los alimentos y mejorar la textura general del producto.<\/li>\n
  6. Portador de suplementos nutricionales: La gelatina se puede utilizar como agente de recubrimiento o componente de c\u00e1psulas y tabletas para fabricar suplementos nutricionales orales y medicamentos.<\/li>\n<\/ol>\n

    <\/span>Pregunta formulada por un usuario:<\/span><\/h2>\n

    Pregunta: \u00bfExisten alternativas a la gelatina? \u00bfCu\u00e1les son sus efectos sobre la salud?<\/p>\n

    Respuesta: En algunos casos, los espesantes o gelificantes de origen vegetal pueden sustituir a la gelatina, pero sus funciones y efectos pueden no ser exactamente los mismos. Se considera que la gelatina en s\u00ed tiene un menor impacto en la salud, pero algunas personas pueden preferirla o evitarla debido a su origen animal.<\/p>\n

    Pregunta: \u00bfPueden los vegetarianos y los musulmanes consumir productos que contengan gelatina?<\/p>\n

    Respuesta: Dado que la gelatina suele ser de origen animal, los vegetarianos y los musulmanes pueden evitar los productos que la contengan, especialmente aquellos que no est\u00e9n certificados como halal o vegetarianos.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 9000-70-8<\/li>\n
    • F\u00f3rmula qu\u00edmica: C6<\/sub>H12<\/sub>O6<\/sub><\/li>\n
    • Certificaci\u00f3n: KOSHER, ISO, HALAL, FSSC22000, BRC, etc.<\/li>\n
    • Est\u00e1ndar: E441<\/li>\n
    • Cantidad m\u00ednima de pedido: 1000KG<\/li>\n
    • Caducidad: 2 a\u00f1os<\/li>\n<\/ul>\n","protected":false},"featured_media":5887,"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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