{"id":8619,"date":"2024-06-20T11:15:00","date_gmt":"2024-06-20T03:15:00","guid":{"rendered":"https:\/\/theo.niranbio.com\/eritorbato-sodico\/"},"modified":"2024-08-15T14:07:21","modified_gmt":"2024-08-15T06:07:21","slug":"eritorbato-sodico","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/eritorbato-sodico.html","title":{"rendered":"Eritorbato s\u00f3dico"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es el eritorbato s\u00f3dico?<\/span><\/h2>\n

El eritorbato de sodio es una nueva clase de antioxidante, conservante y potenciador del color de los alimentos de origen biol\u00f3gico. Prolonga la vida \u00fatil de los alimentos, conserva su color y sabor natural y no tiene efectos secundarios nocivos. Se presenta en forma de cristales o polvos cristalinos de color blanco a blanco amarillento y se utiliza ampliamente en la industria alimentaria.<\/p>\n

En China, existen principalmente los siguientes m\u00e9todos para preparar eritorbato de sodio:<\/p>\n

1. El eritorbato de sodio se prepara haciendo reaccionar vitamina C deshidrogenada con sales de sodio (como hidr\u00f3xido de sodio). Con este procedimiento, se garantiza la pureza y el rendimiento del producto regulando las condiciones de reacci\u00f3n en un laboratorio o en un equipo industrial. Despu\u00e9s de la reacci\u00f3n, se purifica mediante m\u00e9todos como la extracci\u00f3n con solventes y la cristalizaci\u00f3n para obtener eritorbato de sodio de alta pureza. Debido a que la s\u00edntesis qu\u00edmica es econ\u00f3mica y produce grandes rendimientos, se ha convertido en el m\u00e9todo de preparaci\u00f3n preferido.<\/p>\n

2. El eritorbato de sodio se produce durante la fermentaci\u00f3n utilizando microorganismos espec\u00edficos. Al utilizar medios de cultivo adecuados y optimizar las condiciones de fermentaci\u00f3n, los microorganismos pueden convertir las materias primas en productos objetivo. Posteriormente, el eritorbato de sodio se extrae del caldo de fermentaci\u00f3n mediante pasos de extracci\u00f3n y purificaci\u00f3n. Aunque los m\u00e9todos biol\u00f3gicos tienen ventajas en t\u00e9rminos de protecci\u00f3n ambiental y sostenibilidad, sus costos de producci\u00f3n y complejidad t\u00e9cnica son generalmente altos.<\/p>\n

<\/span>Par\u00e1metros relacionados:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n
Art\u00edculos<\/strong><\/td>\nNormas<\/strong><\/td>\n<\/tr>\n
Identificaci\u00f3n<\/td>\nPositivo<\/td>\n<\/tr>\n
Ensayo(C6H7O6Na\u30fbH2O)<\/td>\n98.0~100%~100.5%<\/td>\n<\/tr>\n
Rotaci\u00f3n espec\u00edfica[\u03b1]D25<\/td>\n+95.5\u00b0~+98.0\u00b0<\/td>\n<\/tr>\n
pH (1:20)<\/td>\n5.5~8.0<\/td>\n<\/tr>\n
Plomo<\/td>\n2 PPM m\u00e1x.<\/td>\n<\/tr>\n
Metales pesados (como Pb)<\/td>\n10 PPM m\u00e1x.<\/td>\n<\/tr>\n
Ars\u00e9nico<\/td>\n3 PPM m\u00e1x.<\/td>\n<\/tr>\n
P\u00e9rdida por secado<\/td>\n0,25% M\u00e1x<\/td>\n<\/tr>\n
Oxalato<\/td>\nPasa la prueba<\/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
Bebidas de zumo de frutas<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Bebidas deportivas<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Alimentos enlatados<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Salsas<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Productos c\u00e1rnicos<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Panader\u00eda<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Alimentos congelados<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Galletas<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Gelatina<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Chocolate<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Frutos secos<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Prote\u00edna en polvo<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>El eritorbato s\u00f3dico tiene una amplia gama de usos<\/span><\/h2>\n

1. Al evitar que las grasas y los aceites de los alimentos se oxiden, el eritorbato de sodio, un antioxidante eficaz, prolonga la vida \u00fatil de los alimentos al tiempo que conserva su sabor y contenido nutricional.<\/p>\n

2. Al inhibir la oxidaci\u00f3n de los compuestos fen\u00f3licos, el eritorbato de sodio puede reducir eficazmente el oscurecimiento de los alimentos y mantener el color y la apariencia de los alimentos.<\/p>\n

3. Durante el procesamiento de alimentos, el eritorbato de sodio puede mejorar la estabilidad de los alimentos y prevenir la degradaci\u00f3n y el fracaso de los ingredientes alimentarios.<\/p>\n

4. Al reducir las reacciones de oxidaci\u00f3n, ayuda a mantener el sabor y el gusto originales de los alimentos y previene los cambios de gusto causados \u200b\u200bpor la oxidaci\u00f3n.<\/p>\n

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

Pregunta: \u00bfEl eritorbato de sodio es lo mismo que la vitamina C?<\/p>\n

Respuesta: Aunque tanto el eritorbato de sodio como la vitamina C tienen efectos antioxidantes, no son lo mismo. Un is\u00f3mero de la vitamina C llamado eritorbato de sodio se utiliza principalmente como antioxidante en los alimentos. Puede prevenir eficazmente la oxidaci\u00f3n y el oscurecimiento de los alimentos y tiene una buena estabilidad. Por el contrario, la vitamina C desempe\u00f1a un papel nutricional importante en el cuerpo, como el apoyo al sistema inmunol\u00f3gico y la s\u00edntesis de col\u00e1geno, pero es relativamente inestable y se degrada f\u00e1cilmente durante el procesamiento y el almacenamiento de los alimentos.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 6381-77-7<\/li>\n
  • F\u00f3rmula qu\u00edmica: C6<\/sub>H7<\/sub>NaO6<\/sub><\/li>\n
  • Certificaci\u00f3n: KOSHER, ISO, HALAL, FSSC22000, BRC, etc.<\/li>\n
  • Norma: FCC IX<\/li>\n
  • Cantidad m\u00ednima de pedido: 1000KG<\/li>\n
  • Caducidad: 2 a\u00f1os<\/li>\n<\/ul>\n","protected":false},"featured_media":5792,"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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