{"id":8637,"date":"2024-06-20T10:58:28","date_gmt":"2024-06-20T02:58:28","guid":{"rendered":"https:\/\/theo.niranbio.com\/ascorbato-calcico\/"},"modified":"2024-08-15T14:14:30","modified_gmt":"2024-08-15T06:14:30","slug":"ascorbato-calcico","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/ascorbato-calcico.html","title":{"rendered":"Ascorbato c\u00e1lcico"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es el ascorbato de calcio?<\/span><\/h2>\n

Adem\u00e1s de ser m\u00e1s estable que el Vc, el ascorbato de calcio tambi\u00e9n tiene capacidades de absorci\u00f3n superiores. Adem\u00e1s, debido a la introducci\u00f3n de calcio, su efecto de fortificaci\u00f3n nutricional tambi\u00e9n se mejora. Las industrias alimentaria, farmac\u00e9utica y otras lo utilizan significativamente. Parece ser un polvo blanco.<\/p>\n

El proceso de preparaci\u00f3n del ascorbato de calcio consiste principalmente en hacer reaccionar directamente el \u00e1cido asc\u00f3rbico (vitamina C) con hidr\u00f3xido de calcio o carbonato de calcio para generar ascorbato de calcio. Este m\u00e9todo tiene un proceso simple, pocos pasos operativos, alta eficiencia de producci\u00f3n y es adecuado para la producci\u00f3n continua a gran escala.<\/p>\n

<\/span>Par\u00e1metros relacionados:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Art\u00edculos<\/strong><\/td>\nNormas<\/strong><\/td>\n<\/tr>\n
Rotaci\u00f3n \u00f3ptica espec\u00edfica<\/td>\n+95\u00b0~+97\u00b0<\/td>\n<\/tr>\n
PH(10% P\/V)<\/td>\n6.8-7.4<\/td>\n<\/tr>\n
P\u00e9rdida por secado<\/td>\n\u22640.10%<\/td>\n<\/tr>\n
Metales pesados (como Pb)<\/td>\n\u226410ppm<\/td>\n<\/tr>\n
Oxalato<\/td>\nPasa<\/td>\n<\/tr>\n
Cobre<\/td>\n\u22645ppm<\/td>\n<\/tr>\n
Hierro<\/td>\n\u22642ppm<\/td>\n<\/tr>\n
Ars\u00e9nico<\/td>\n\u22643 mg\/kg<\/td>\n<\/tr>\n
Fluoruro<\/td>\n\u22640.001%<\/td>\n<\/tr>\n
Ensayo<\/td>\n98.0-100%-100.5%<\/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
Zumos y bebidas con sabor a fruta<\/td>\n0,1-0,5 g\/kg<\/td>\n<\/tr>\n
Refrescos<\/td>\n0,05-0,2 g\/kg<\/td>\n<\/tr>\n
Fruta en conserva<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Yogur y productos l\u00e1cteos<\/td>\n0,05-0,2 g\/kg<\/td>\n<\/tr>\n
Pan y productos de panader\u00eda<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Chocolate y caramelos<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Ali\u00f1os para ensaladas y condimentos<\/td>\n0,05-0,2 g\/kg<\/td>\n<\/tr>\n
Productos c\u00e1rnicos y embutidos<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Conservas de pescado y marisco<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Mezclas para panader\u00eda<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Bebidas deportivas<\/td>\n0,05-0,2 g\/kg<\/td>\n<\/tr>\n
Bebidas de zumo<\/td>\n0,1-0,5 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>El ascorbato de calcio tiene una amplia gama de usos<\/span><\/h2>\n
    \n
  1. El ascorbato de calcio tiene un fuerte efecto antioxidante y puede prevenir eficazmente la oxidaci\u00f3n de grasas, aceites y otros ingredientes f\u00e1cilmente oxidables en los alimentos, extendiendo as\u00ed la vida \u00fatil de los alimentos.<\/li>\n
  2. El ascorbato de calcio es la sal de calcio de la vitamina C (\u00e1cido asc\u00f3rbico), que proporciona vitamina C y calcio, ayudando a prevenir la deficiencia de vitamina C y calcio.<\/li>\n
  3. Los alimentos pueden tener una vida \u00fatil m\u00e1s larga porque el ascorbato de calcio puede detener el crecimiento y la reproducci\u00f3n de bacterias. En varios jugos, mermeladas, jaleas y otros art\u00edculos, sirve como conservante.<\/li>\n
  4. El ascorbato de calcio se puede utilizar para ajustar el valor de pH de los alimentos y ayudar a mantener el equilibrio \u00e1cido-base de los alimentos, mejorando as\u00ed la textura y el sabor de los alimentos.<\/li>\n
  5. El ascorbato de calcio puede evitar que las frutas y verduras cambien de color durante el procesamiento y el almacenamiento, y mantener su color natural. Se usa ampliamente en frutas enlatadas, jugos y productos vegetales.<\/li>\n
  6. Durante el procesamiento de frutas y verduras, el ascorbato de calcio puede prevenir las reacciones enzim\u00e1ticas de oscurecimiento y mantener el color y la calidad de los productos.<\/li>\n
  7. En productos horneados, el ascorbato de calcio puede mejorar las propiedades de procesamiento de la masa, aumentar el volumen del pan y mejorar la textura del pan.<\/li>\n
  8. Como fuente de vitamina C, el ascorbato de calcio ayuda a mejorar la inmunidad humana y a resistir los resfriados y otras enfermedades. Se encuentra con frecuencia en comidas funcionales y productos saludables.<\/li>\n<\/ol>\n

    <\/span>Pregunta del usuario:<\/span><\/h2>\n

    Pregunta: \u00bfCu\u00e1l es la diferencia funcional entre el ascorbato de calcio y el carbonato de calcio?<\/p>\n

    Respuesta: El ascorbato de calcio y el carbonato de calcio son significativamente diferentes en funci\u00f3n y uso. El ascorbato de calcio se utiliza principalmente en alimentos y productos para la salud. Tiene m\u00faltiples funciones, como antioxidante, fortificaci\u00f3n nutricional, conservaci\u00f3n y protecci\u00f3n del color. Proporciona vitamina C y calcio. Se utiliza a menudo en jugos, bebidas, productos l\u00e1cteos y alimentos infantiles para mejorar la inmunidad, promover la s\u00edntesis de col\u00e1geno y la absorci\u00f3n de hierro. El carbonato de calcio se utiliza principalmente como suplemento de calcio y neutralizador de \u00e1cidos. Se utiliza ampliamente para prevenir y tratar la deficiencia de calcio, la osteoporosis y aliviar s\u00edntomas como el exceso de \u00e1cido g\u00e1strico y la acidez estomacal.<\/p>\n

    El carbonato de calcio tambi\u00e9n se utiliza como materia prima industrial para revestimientos, pol\u00edmeros y materiales de construcci\u00f3n, as\u00ed como ingrediente alimentario para aplicaciones como agentes antiaglomerantes, estabilizadores y leudantes. En resumen, las principales caracter\u00edsticas del ascorbato de calcio son su versatilidad y su enriquecimiento nutricional, mientras que el carbonato de calcio se caracteriza principalmente por su alto contenido de calcio y su amplio uso industrial. La sal de calcio m\u00e1s adecuada depende de las situaciones de aplicaci\u00f3n y de los requisitos particulares.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 5743-28-2<\/li>\n
    • F\u00f3rmula qu\u00edmica: C12<\/sub>H18<\/sub>CaO14<\/sub><\/li>\n
    • Certificaci\u00f3n: KOSHER, ISO, HALAL, FSSC22000, BRC, etc.<\/li>\n
    • Norma: BP2016\/USP39\/FCC10\/E302<\/li>\n
    • Cantidad m\u00ednima de pedido: 1000KG<\/li>\n
    • Caducidad: 2 a\u00f1os<\/li>\n<\/ul>\n","protected":false},"featured_media":5879,"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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