{"id":8621,"date":"2024-06-20T11:14:14","date_gmt":"2024-06-20T03:14:14","guid":{"rendered":"https:\/\/theo.niranbio.com\/acido-eritorbico-grado-alimentario\/"},"modified":"2024-08-15T14:08:11","modified_gmt":"2024-08-15T06:08:11","slug":"acido-eritorbico-grado-alimentario","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/acido-eritorbico-grado-alimentario.html","title":{"rendered":"\u00c1cido erit\u00f3rbico-Grado alimentario"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es el \u00e1cido erit\u00f3rbico?<\/span><\/h2>\n

El \u00e1cido erit\u00f3rbico es un estereois\u00f3mero, similar a la vitamina C en propiedades qu\u00edmicas. Aparece como un polvo cristalino blanco. Es bastante estable en el aire cuando est\u00e1 seco y se usa ampliamente en productos c\u00e1rnicos.<\/p>\n

Hay dos procesos principales de preparaci\u00f3n para el \u00e1cido erit\u00f3rbico:<\/p>\n

1. Utilizando almid\u00f3n de ma\u00edz como materia prima, se fermenta en glucosa y luego se convierte en metil2-cetogluconato. El isoascorbato de sodio se obtiene mediante tratamiento con met\u00f3xido de sodio y luego se desaliniza con resina de intercambio i\u00f3nico para obtener \u00e1cido isoasc\u00f3rbico. Tambi\u00e9n es el proceso de preparaci\u00f3n principal en China.<\/p>\n

2. Utilizando microorganismos espec\u00edficos para airear la glucosa o el almid\u00f3n para obtener \u03b1-cetogluconato de calcio, luego utilizando metanol y \u00e1cido sulf\u00farico para formar \u00e9ster met\u00edlico y luego agregando soluci\u00f3n de hidr\u00f3xido de sodio y metanol para la reacci\u00f3n de enolizaci\u00f3n para obtener \u00e1cido erit\u00f3rbico.<\/p>\n

<\/span>Par\u00e1metros relacionados:<\/span><\/h2>\n\n\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>\nA Y B<\/td>\n<\/tr>\n
Contenido<\/td>\n98.0% – 100.5%<\/td>\n<\/tr>\n
Rotaci\u00f3n espec\u00edfica<\/td>\n-16.5 \uff5e -18.0<\/td>\n<\/tr>\n
P\u00e9rdida por desecaci\u00f3n(%)<\/td>\n0.08%<\/td>\n<\/tr>\n
OMG<\/td>\nSin OMG<\/td>\n<\/tr>\n
Residuo en<\/td>\n0,3%MAX<\/td>\n<\/tr>\n
Metal pesado (Pb)<\/td>\n10 PPM M\u00c1X<\/td>\n<\/tr>\n
Plomo<\/td>\n2 PPM M\u00c1X<\/td>\n<\/tr>\n
Ars\u00e9nico<\/td>\n3 PPM M\u00c1X<\/td>\n<\/tr>\n
Olor<\/td>\nNing\u00fan olor peculiar<\/td>\n<\/tr>\n
Luz de malla<\/td>\n100% Malla.40<\/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
Nombre del alimento<\/strong><\/td>\nUso m\u00e1ximo (g\/kg)<\/strong><\/td>\n<\/tr>\n
Bebidas de zumo<\/td>\n0,1-0,2 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
Galletas<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Chocolate<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Caramelo<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Prote\u00edna en polvo<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Fruta congelada<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Bebidas aromatizadas<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>El \u00e1cido erit\u00f3rbico tiene una amplia gama de usos<\/span><\/h2>\n

El \u00e1cido erit\u00f3rbico puede neutralizar eficazmente los radicales libres y prevenir la oxidaci\u00f3n de grasas y aceites en los alimentos, extendiendo as\u00ed la vida \u00fatil de los alimentos y manteniendo su color y sabor. Al reducir la oxidaci\u00f3n de compuestos fen\u00f3licos, el \u00e1cido erit\u00f3rbico puede evitar que los alimentos se doren y mantener la apariencia y la calidad de los alimentos. Durante el procesamiento de alimentos, el \u00e1cido erit\u00f3rbico puede mejorar la estabilidad de los alimentos, prevenir la degradaci\u00f3n de los ingredientes y mantener la calidad del producto. Al reducir las reacciones de oxidaci\u00f3n, el \u00e1cido erit\u00f3rbico puede ayudar a mantener el sabor original de los alimentos y prevenir los cambios de sabor causados \u200b\u200bpor la oxidaci\u00f3n.<\/p>\n

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

Pregunta: \u00bfCu\u00e1les son las diferencias y ventajas del \u00e1cido erit\u00f3rbico en comparaci\u00f3n con la vitamina C?<\/p>\n

Respuesta: El cuerpo utiliza la vitamina C, que es la forma activa del \u00e1cido asc\u00f3rbico, principalmente como nutrici\u00f3n y para apoyar numerosos procesos fisiol\u00f3gicos como la absorci\u00f3n de hierro y la formaci\u00f3n de col\u00e1geno. Tiene un importante efecto antioxidante en el cuerpo, apoya el sistema inmunol\u00f3gico y promueve la cicatrizaci\u00f3n de heridas. El \u00e1cido erit\u00f3rbico es un is\u00f3mero de la vitamina C y se utiliza principalmente como aditivo alimentario. Su funci\u00f3n se centra en prevenir la oxidaci\u00f3n y el pardeamiento de los alimentos. Funciona bien como antioxidante en el procesamiento de alimentos, pero su funci\u00f3n nutricional es relativamente d\u00e9bil.<\/p>\n

Ventajas:<\/p>\n

1. En el procesamiento y almacenamiento de alimentos, el \u00e1cido erit\u00f3rbico muestra una alta estabilidad y no se degrada f\u00e1cilmente por el calor, la luz y el ox\u00edgeno, lo que lo hace m\u00e1s eficaz para extender la vida \u00fatil de los alimentos y mantener el sabor. Por el contrario, la vitamina C se degrada m\u00e1s f\u00e1cilmente en estas condiciones, por lo que su estabilidad en los alimentos es pobre.<\/p>\n

2. El \u00e1cido erit\u00f3rbico se utiliza ampliamente en el sector alimentario, incluidos los productos c\u00e1rnicos, los alimentos enlatados, los jugos y las bebidas, debido a su alta estabilidad. Extiende de manera eficiente la vida \u00fatil de los alimentos y mantiene la calidad y el sabor del producto final. El \u00e1cido isorec\u00f3rbico reduce las p\u00e9rdidas durante el almacenamiento y procesamiento a largo plazo y, en general, ofrece mejores beneficios econ\u00f3micos. Sin embargo, la vitamina C se utiliza principalmente para suplementos nutricionales y para mejorar la salud, y su econom\u00eda y estabilidad no son tan buenas como las del \u00e1cido isorec\u00f3rbico en aplicaciones de la industria alimentaria.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 89-65-6<\/li>\n
  • F\u00f3rmula qu\u00edmica: C6<\/sub>H8<\/sub>O6<\/sub><\/li>\n
  • Certificaci\u00f3n: KOSHER, ISO, HALAL, FSSC22000, BRC, etc.<\/li>\n
  • Est\u00e1ndar:<\/li>\n
  • Cantidad m\u00ednima de pedido: 1000KG<\/li>\n
  • Caducidad: 2 a\u00f1os<\/li>\n<\/ul>\n","protected":false},"featured_media":5798,"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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