{"id":9269,"date":"2024-06-20T09:34:49","date_gmt":"2024-06-20T01:34:49","guid":{"rendered":"https:\/\/theo.niranbio.com\/erythritol-de-qualite-alimentaire\/"},"modified":"2024-08-19T14:34:21","modified_gmt":"2024-08-19T06:34:21","slug":"erythritol-de-qualite-alimentaire","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/erythritol-de-qualite-alimentaire.html","title":{"rendered":"\u00c9rythritol de qualit\u00e9 alimentaire"},"content":{"rendered":"

<\/span>Qu’est-ce que l’\u00e9rythritol ?<\/span><\/h2>\n

L’\u00e9rythritol est un \u00e9dulcorant de remplissage largement pr\u00e9sent dans la nature. Il peut \u00eatre fabriqu\u00e9 par fermentation du glucose pour produire une poudre cristalline blanche ou des granul\u00e9s qui sont utilis\u00e9s comme \u00e9dulcorant dans une vari\u00e9t\u00e9 d’aliments. La fermentation microbienne et la synth\u00e8se chimique sont les deux principales m\u00e9thodes de production de l’\u00e9rythritol, mais la fermentation est la m\u00e9thode la plus courante. Il a une sensation rafra\u00eechissante, une faible valeur calorifique (environ un dixi\u00e8me de celle du saccharose) et est l\u00e9g\u00e8rement sucr\u00e9 (une douceur relative de 0,65).<\/p>\n

Habituellement, les mati\u00e8res premi\u00e8res amylac\u00e9es telles que le bl\u00e9 ou le ma\u00efs sont d\u00e9grad\u00e9es par des enzymes pour produire du glucose, puis ferment\u00e9es par des souches de production, filtr\u00e9es, s\u00e9par\u00e9es par chromatographie, purifi\u00e9es, concentr\u00e9es, cristallis\u00e9es, s\u00e9par\u00e9es et s\u00e9ch\u00e9es pour finalement produire de l’\u00e9rythritol.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Articles<\/strong><\/td>\nNormes<\/strong><\/td>\n<\/tr>\n
Dosage (sur une base s\u00e8che)<\/td>\n99.5%-100.5%<\/td>\n<\/tr>\n
PH<\/td>\n5.0~7.0<\/td>\n<\/tr>\n
Cendre<\/td>\n0,1% Max<\/td>\n<\/tr>\n
Perte au s\u00e9chage<\/td>\n0,2% Max<\/td>\n<\/tr>\n
Sucre r\u00e9ducteur<\/td>\n0,3 % au maximum<\/td>\n<\/tr>\n
Ribitol et glyc\u00e9rol<\/td>\n0,1 % au maximum<\/td>\n<\/tr>\n
Plage de fusion<\/td>\n119\u2103 \u00e0 123\u2103<\/td>\n<\/tr>\n
Plomb(Pb)<\/td>\n0,5 ppm Max<\/td>\n<\/tr>\n
M\u00e9taux lourds (Pb)<\/td>\n1 ppm Max<\/td>\n<\/tr>\n
As<\/td>\n0,3 ppm Max<\/td>\n<\/tr>\n
Cont de bact\u00e9ries<\/td>\n300 cfu\/g Max<\/td>\n<\/tr>\n
Moisissures et levures Coliformes maximaux<\/td>\n100 ufc\/g<\/td>\n<\/tr>\n
Dosage maximal recommand\u00e9<\/td>\n0,3MPN\/g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosage recommand\u00e9<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Industrie des boissons<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Industrie du jus<\/td>\n3-7 g\/kg<\/td>\n<\/tr>\n
Industrie de l’huile alimentaire<\/td>\n4-8 g\/kg<\/td>\n<\/tr>\n
Industrie des cornichons<\/td>\n5-10 g\/kg<\/td>\n<\/tr>\n
Industrie de transformation du poisson<\/td>\n4-8 g\/kg<\/td>\n<\/tr>\n
Industrie de transformation de la viande<\/td>\n5-10 g\/kg<\/td>\n<\/tr>\n
Industrie de la confiserie<\/td>\n3-7 g\/kg<\/td>\n<\/tr>\n
Industrie de la boulangerie<\/td>\n4-8 g\/kg<\/td>\n<\/tr>\n
Industrie des assaisonnements<\/td>\n4-8 g\/kg<\/td>\n<\/tr>\n
Industrie de l’amidon et de ses produits<\/td>\n4-8 g\/kg<\/td>\n<\/tr>\n
Industrie des aliments en poudre<\/td>\n4-8 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’\u00e9rythritol a une large gamme d’utilisations<\/span><\/h2>\n
    \n
  1. L’\u00e9rythritol a une teneur en calories extr\u00eamement faible et convient aux produits qui n\u00e9cessitent une douceur hypocalorique, tels que les collations saines et les aliments di\u00e9t\u00e9tiques.<\/li>\n
  2. Il peut rehausser le go\u00fbt des produits et donner aux aliments un go\u00fbt et une solubilit\u00e9 similaires au saccharose, en particulier dans les bonbons, les glaces et les desserts.<\/li>\n
  3. L’\u00e9rythritol est relativement stable dans des conditions de temp\u00e9rature \u00e9lev\u00e9e et convient aux aliments qui n\u00e9cessitent un traitement ou une cuisson \u00e0 haute temp\u00e9rature, tels que les produits de boulangerie et les produits en conserve.<\/li>\n
  4. L’\u00e9rythritol n’est pas facilement m\u00e9tabolis\u00e9 par les bact\u00e9ries buccales et ne provoque pas d’\u00e9rosion acide sur les dents. C’est un \u00e9dulcorant respectueux des dents.<\/li>\n
  5. L’\u00e9rythritol a un faible indice glyc\u00e9mique et est adapt\u00e9 aux diab\u00e9tiques et peut \u00eatre utilis\u00e9 comme substitut du sucre.<\/li>\n<\/ol>\n

    <\/span>Question pos\u00e9e par l’utilisateur :<\/span><\/h2>\n

    Question : Lequel est le plus acceptable pour le corps humain, la st\u00e9via ou l’\u00e9rythritol ?<\/p>\n

    R\u00e9ponse : La st\u00e9via est consid\u00e9r\u00e9e comme plus proche de la douceur naturelle en raison de son origine naturelle et de son absence de calories, et elle convient aux consommateurs soucieux de leur sant\u00e9. Cependant, certaines personnes peuvent ne pas \u00eatre habitu\u00e9es \u00e0 son go\u00fbt l\u00e9g\u00e8rement amer. L’\u00e9rythritol a un go\u00fbt plus proche du saccharose et n’a pas d’arri\u00e8re-go\u00fbt \u00e9vident, ce qui est plus proche du go\u00fbt du sucre traditionnel et est plus acceptable pour la plupart des gens. Il n’a pas non plus d’effets ind\u00e9sirables sur la sant\u00e9 bucco-dentaire ou la glyc\u00e9mie.<\/p>\n

    Question : Y a-t-il une diff\u00e9rence entre l’aspartame et l’\u00e9rythritol ?<\/p>\n

    R\u00e9ponse : Bien que l’\u00e9rythritol et l’aspartame soient tous deux des \u00e9dulcorants, leurs propri\u00e9t\u00e9s chimiques et leurs caract\u00e9ristiques d’utilisation sont diff\u00e9rentes. L’\u00e9rythritol est plus proche de la structure du sucre, tandis que l’aspartame est similaire aux acides amin\u00e9s. L’\u00e9rythritol est un \u00e9dulcorant de charge et un alcool de sucre \u00e0 quatre carbones qui peut \u00eatre largement utilis\u00e9 dans les aliments et les boissons. L’\u00e9rythritol a un go\u00fbt sucr\u00e9 et n’est pas dig\u00e9r\u00e9 ni absorb\u00e9. Compar\u00e9 \u00e0 d’autres alcools de sucre, l’\u00e9rythritol a peu d’effet sur la glyc\u00e9mie et les niveaux d’insuline et n’est pas sujet \u00e0 des troubles gastro-intestinaux. Ajout\u00e9 aux boissons, aux m\u00e9dicaments ou aux chewing-gums sans sucre en remplacement du sucre, l’aspartame est un oligosaccharide fonctionnel naturel, riche en sucre et faible en calories.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 149-32-6<\/li>\n
    • Formule chimique:C4<\/sub>H10<\/sub>O4<\/sub><\/li>\n
    • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Norme : USP<\/li>\n
    • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
    • Dur\u00e9e de conservation : 3 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9270,"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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