{"id":9828,"date":"2024-06-20T11:48:33","date_gmt":"2024-06-20T03:48:33","guid":{"rendered":"https:\/\/theo.niranbio.com\/span-60-65-80-de-grado-alimenticio\/"},"modified":"2024-08-15T15:11:44","modified_gmt":"2024-08-15T07:11:44","slug":"span-60-65-80-de-grado-alimenticio","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/span-60-65-80-de-grado-alimenticio.html","title":{"rendered":"Span 60\/65\/80 de grado alimenticio"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es Span?<\/span><\/h2>\n

Span es un polvo cristalino blanco, que se utiliza principalmente para la emulsi\u00f3n, el espesamiento y la estabilizaci\u00f3n de alimentos. Tiene excelentes propiedades de emulsi\u00f3n y estabilidad qu\u00edmica, y puede prevenir eficazmente la estratificaci\u00f3n, mejorar la textura y extender la vida \u00fatil en una variedad de f\u00f3rmulas alimenticias. Como surfactante de grado alimenticio, Span cumple con los est\u00e1ndares de seguridad, es inofensivo para el cuerpo humano y se usa ampliamente en diversos procesos de procesamiento de alimentos. En China, se utilizan principalmente los siguientes m\u00e9todos para preparar span de calidad alimentaria:<\/p>\n

    \n
  1. El sorbitol y los \u00e1cidos grasos correspondientes (como el \u00e1cido oleico, el \u00e1cido palm\u00edtico, etc.) se utilizan habitualmente como materias primas y se llevan a cabo reacciones de esterificaci\u00f3n bajo catalizadores y entornos de alta temperatura para formar polisorbatos. Las materias primas y los subproductos que no han reaccionado se eliminan a continuaci\u00f3n mediante destilaci\u00f3n, filtraci\u00f3n u otras t\u00e9cnicas de separaci\u00f3n para obtener productos span de calidad alimentaria con mayor pureza. Es el principal proceso de preparaci\u00f3n en China.<\/li>\n
  2. Se utilizan \u00e1cidos grasos y sorbitol para realizar reacciones de esterificaci\u00f3n bajo la acci\u00f3n de catalizadores para generar span, y luego se eliminan las materias primas y los subproductos que no han reaccionado y se refina a\u00fan m\u00e1s el producto para cumplir con los est\u00e1ndares de calidad alimentaria.<\/li>\n<\/ol>\n

    <\/span>Par\u00e1metros relacionados:<\/span><\/h2>\n\n\n\n\n\n\n\n
    ART\u00cdCULOS<\/strong><\/td>\nEST\u00c1NDAR<\/strong><\/td>\n<\/tr>\n
    \u00cdndice de acidez (mgKOH\/g)<\/td>\n\u22648<\/td>\n<\/tr>\n
    Valor de saponificaci\u00f3n (mgKOH\/g)<\/td>\n140~160<\/td>\n<\/tr>\n
    Valor hidroxilo (mgKOH\/g)<\/td>\n190~220<\/td>\n<\/tr>\n
    Agua<\/td>\n\u22641.5<\/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
    Bebidas de zumo de frutas<\/td>\n0,5 – 1,5 g\/kg<\/td>\n<\/tr>\n
    Productos l\u00e1cteos<\/td>\n0,5 – 1,0 g\/kg<\/td>\n<\/tr>\n
    Productos de chocolate<\/td>\n1,0 – 2,0 g\/kg<\/td>\n<\/tr>\n
    Queso<\/td>\n0,5 – 1,0 g\/kg<\/td>\n<\/tr>\n
    Alimentos enlatados<\/td>\n0,5 – 1,0 g\/kg<\/td>\n<\/tr>\n
    Mermeladas y jaleas<\/td>\n1,0 – 2,0 g\/kg<\/td>\n<\/tr>\n
    Salsas<\/td>\n1,0 – 2,0 g\/kg<\/td>\n<\/tr>\n
    Ali\u00f1os para ensaladas<\/td>\n1,0 – 2,0 g\/kg<\/td>\n<\/tr>\n
    Pan y productos de panader\u00eda<\/td>\n0,5 – 1,0 g\/kg<\/td>\n<\/tr>\n
    Alimentos liofilizados<\/td>\n0,5 – 1,0 g\/kg<\/td>\n<\/tr>\n
    Productos c\u00e1rnicos<\/td>\n0,5 – 1,0 g\/kg<\/td>\n<\/tr>\n
    Bebidas ricas en prote\u00ednas<\/td>\n1,0 – 2,0 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    <\/span>El span tiene una amplia gama de usos<\/span><\/h2>\n
      \n
    1. Emulsificaci\u00f3n: Se forma una emulsi\u00f3n estable mediante su ayuda en la combinaci\u00f3n de las fases de aceite y agua. Reducen la tensi\u00f3n interfacial entre l\u00edquidos, lo que permite que dos l\u00edquidos incompatibles (como el aceite y el agua) se mezclen de manera uniforme.<\/li>\n
    2. Espesamiento y estabilizaci\u00f3n: el span de grado alimenticio se puede utilizar como espesante para mejorar la textura y la consistencia de los alimentos, al mismo tiempo que estabiliza la materia suspendida o la espuma en los alimentos.<\/li>\n
    3. Dispersi\u00f3n: el span de grado alimenticio ayuda a dispersar las part\u00edculas s\u00f3lidas en los l\u00edquidos para evitar que las part\u00edculas se asienten o se aglomeren.<\/li>\n
    4. Mejora el sabor: al cambiar la textura y la consistencia de los alimentos, el span de grado alimenticio puede mejorar el sabor y la suavidad de los alimentos.<\/li>\n<\/ol>\n

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

      Pregunta: \u00bfCu\u00e1l es la diferencia entre el span-60 de grado alimenticio y el span-80 de grado alimenticio?<\/p>\n

      Respuesta: La estructura qu\u00edmica y el rendimiento del span-60 y el span-80 son significativamente diferentes para las aplicaciones de grado alimenticio. El span-60 est\u00e1 compuesto principalmente de monopalmitato de polisorbato, tiene un punto de fusi\u00f3n m\u00e1s alto y es adecuado para la emulsificaci\u00f3n y estabilizaci\u00f3n en entornos de alta temperatura, como productos l\u00e1cteos y productos horneados. Presenta una excelente estabilidad de emulsificaci\u00f3n a altas temperaturas. En t\u00e9rminos relativos, el span-80 est\u00e1 compuesto de monooleato de polisorbato, tiene un punto de fusi\u00f3n m\u00e1s bajo y es adecuado para la emulsificaci\u00f3n y estabilizaci\u00f3n en entornos de baja temperatura, como helados y aderezos para ensaladas. Sus propiedades de fluidez y emulsificaci\u00f3n a bajas temperaturas son superiores y es adecuado para su uso en condiciones de congelaci\u00f3n y refrigeraci\u00f3n.<\/p>\n","protected":false},"excerpt":{"rendered":"

        \n
      • CAS: 1338-41-6<\/li>\n
      • F\u00f3rmula qu\u00edmica: C24<\/sub>H46<\/sub>O6<\/sub><\/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":5653,"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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