{"id":9761,"date":"2024-06-20T13:18:28","date_gmt":"2024-06-20T05:18:28","guid":{"rendered":"https:\/\/theo.niranbio.com\/bicarbonato-de-amonio\/"},"modified":"2024-08-15T18:48:34","modified_gmt":"2024-08-15T10:48:34","slug":"bicarbonato-de-amonio","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/bicarbonato-de-amonio.html","title":{"rendered":"Bicarbonato de amonio"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es el bicarbonato de amonio?<\/span><\/h2>\n

El bicarbonato de amonio es un compuesto blanco con part\u00edculas cristalinas blancas y olor a amon\u00edaco. Al almacenarlo, aseg\u00farese de no colocarlo con \u00e1cido, de lo contrario se producir\u00e1 una reacci\u00f3n qu\u00edmica. Se utiliza ampliamente en los sectores qu\u00edmico, de piensos y alimentario. Existen varios procesos dom\u00e9sticos de preparaci\u00f3n de bicarbonato de amonio:<\/p>\n

    \n
  1. M\u00e9todo de s\u00edntesis de bicarbonato de amonio, que genera bicarbonato de amonio (NH4HCO3) mediante la reacci\u00f3n de amon\u00edaco (NH3) y di\u00f3xido de carbono (CO2) en agua. Este es el m\u00e9todo de preparaci\u00f3n industrial m\u00e1s com\u00fan.<\/li>\n
  2. El m\u00e9todo de reacci\u00f3n de carbonato de amonio e hidr\u00f3xido de amonio, como sugiere el nombre, consiste en utilizar carbonato de amonio e hidr\u00f3xido de amonio para reaccionar y generar bicarbonato de amonio. Este m\u00e9todo debe llevarse a cabo a temperatura y condiciones adecuadas para controlar la selectividad de la reacci\u00f3n y la calidad del producto.<\/li>\n<\/ol>\n

    <\/span>Par\u00e1metros relacionados:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n
    ART\u00cdCULOS<\/strong><\/td>\nEST\u00c1NDAR<\/strong><\/td>\n<\/tr>\n
    Ensayo (como NH4HCO3, %)<\/td>\n\u226499.0-100.5<\/td>\n<\/tr>\n
    Cloruros (como Cl, %)<\/td>\n\u22640.003<\/td>\n<\/tr>\n
    Compuesto de azufre (como SO4, %)<\/td>\n\u22640.007<\/td>\n<\/tr>\n
    Residuo despu\u00e9s de la evaporaci\u00f3n (%)<\/td>\n\u22640.008<\/td>\n<\/tr>\n
    Rotaci\u00f3n \u00f3ptica espec\u00edfica<\/td>\n+20.5\u00b0 ~ +21.5\u00b0<\/td>\n<\/tr>\n
    Plomo<\/td>\n\u22643 mg\/kg<\/td>\n<\/tr>\n
    Ars\u00e9nico<\/td>\n\u22642 mg\/kg<\/td>\n<\/tr>\n
    Metales pesados \u200b\u200btotales (como Pb)<\/td>\n\u226410 mg\/kg<\/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\n\n
    Nombre del alimento<\/strong><\/td>\nUso m\u00e1ximo (g\/kg)<\/strong><\/td>\n<\/tr>\n
    Pan y productos de masa<\/td>\n1 – 5 g\/kg<\/td>\n<\/tr>\n
    Pasteles y boller\u00eda<\/td>\n1 – 5 g\/kg<\/td>\n<\/tr>\n
    Galletas<\/td>\n0.5 – 2 g\/kg<\/td>\n<\/tr>\n
    0.5 – 2 g\/kg<\/td>\n0.5 – 2 g\/kg<\/td>\n<\/tr>\n
    Bollos y alb\u00f3ndigas al vapor<\/td>\n1 – 3 g\/kg<\/td>\n<\/tr>\n
    Pizza<\/td>\n1 – 3 g\/kg<\/td>\n<\/tr>\n
    Dulces<\/td>\n0.1 – 0.5 g\/kg<\/td>\n<\/tr>\n
    Productos de chocolate<\/td>\n0.1 – 0.5 g\/kg<\/td>\n<\/tr>\n
    Bebidas<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
    Productos l\u00e1cteos<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
    Condimentos<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
    Productos c\u00e1rnicos preparados<\/td>\n0.1 – 0.3 g\/kg<\/td>\n<\/tr>\n
    Productos de marisco<\/td>\n0.1 – 0.3 g\/kg<\/td>\n<\/tr>\n
    Alimentos encurtidos<\/td>\n0.1 – 0.3 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    <\/span>El bicarbonato de amonio tiene una amplia gama de usos<\/span><\/h2>\n
      \n
    1. Agente leudante: El bicarbonato de amonio es un potente agente leudante, especialmente adecuado para productos de masa y pasteler\u00eda que requieren una fermentaci\u00f3n r\u00e1pida y fuerte. Se descompone a altas temperaturas para liberar amon\u00edaco y di\u00f3xido de carbono, lo que promueve la expansi\u00f3n de la masa y aumenta el volumen del producto.<\/li>\n
    2. Agente quebradizo: Durante el proceso de horneado, el bicarbonato de amonio puede ayudar a que los productos se vuelvan quebradizos y es particularmente adecuado para hacer galletas, bizcochos y galletas saladas, aumentando su sabor crujiente.<\/li>\n
    3. Regulador alcalino: Como regulador alcalino, el bicarbonato de amonio puede ajustar el valor de pH de los alimentos, mejorar la elasticidad y ductilidad de la masa y tambi\u00e9n afectar el color y la textura de los productos horneados.<\/li>\n
    4. Estabilizador: El bicarbonato de amonio se puede utilizar como estabilizador para ayudar a mantener el volumen y la estructura del producto y evitar que el producto colapse o se deforme durante el proceso de horneado.<\/li>\n<\/ol>\n

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

      Pregunta: Cuando necesita usar bicarbonato de amonio y est\u00e1 agotado, \u00bfqu\u00e9 debe usar para reemplazarlo?<\/p>\n

      Respuesta: 1. Polvo para hornear: El polvo para hornear es un sustituto com\u00fan del bicarbonato de amonio en la reposter\u00eda. Por lo general, consta de tres ingredientes: almid\u00f3n, una sustancia \u00e1cida (como el cr\u00e9mor t\u00e1rtaro) y bicarbonato de sodio (bicarbonato de sodio).<\/p>\n

      2. Bicarbonato de sodio: el bicarbonato de sodio tambi\u00e9n se puede utilizar como sustituto, aunque no es un agente leudante tan fuerte como el bicarbonato de amonio. Para crear gas de di\u00f3xido de carbono para la fermentaci\u00f3n, se necesita un componente \u00e1cido, como vinagre o jugo de lim\u00f3n.<\/p>\n

      3. Levadura: la levadura es otra alternativa para leudar productos horneados. La masa sube como resultado de su reacci\u00f3n con carbohidratos para producir di\u00f3xido de carbono durante la fermentaci\u00f3n. Sin embargo, la levadura requiere m\u00e1s tiempo para fermentar la masa en comparaci\u00f3n con los agentes leudantes qu\u00edmicos como el bicarbonato de amonio.<\/p>\n

      4. Polvo para hornear de doble acci\u00f3n: cuando este tipo de polvo entra en contacto con el l\u00edquido, produce primero gas de di\u00f3xido de carbono; luego, cuando se calienta durante la cocci\u00f3n, proporciona un aumento m\u00e1s controlado similar al bicarbonato de amonio.<\/p>\n","protected":false},"excerpt":{"rendered":"

        \n
      • CAS: NH4HCO3<\/li>\n
      • F\u00f3rmula qu\u00edmica: 1066-33-7<\/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":5598,"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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