{"id":9274,"date":"2024-06-20T09:34:12","date_gmt":"2024-06-20T01:34:12","guid":{"rendered":"https:\/\/theo.niranbio.com\/maltodextrine\/"},"modified":"2024-08-19T14:27:51","modified_gmt":"2024-08-19T06:27:51","slug":"maltodextrine","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/maltodextrine.html","title":{"rendered":"Poudre de maltodextrine"},"content":{"rendered":"<h2><span class=\"ez-toc-section\" id=\"Quest-ce_que_la_maltodextrine\"><\/span>Qu&rsquo;est-ce que la maltodextrine ?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>La maltodextrine est un ingr\u00e9dient alimentaire polysaccharidique \u00e0 faible taux de conversion de l&rsquo;amidon en sucre d&rsquo;amidon. Il s&rsquo;agit d&rsquo;une poudre non cristalline blanche ou l\u00e9g\u00e8rement jaun\u00e2tre, l\u00e9g\u00e8rement sucr\u00e9e, avec une odeur particuli\u00e8re. Elle trouve une large application dans diverses industries telles que les c\u00e9r\u00e9ales, les boissons, les plats surgel\u00e9s, les bonbons, les produits laitiers et les fournitures m\u00e9dicales. Elle est \u00e9galement applicable \u00e0 la production quotidienne de produits chimiques, textiles et pharmaceutiques.<\/p>\n<p>La maltodextrine est g\u00e9n\u00e9ralement fabriqu\u00e9e \u00e0 partir de ma\u00efs, de riz et d&rsquo;autres mati\u00e8res premi\u00e8res, et est fabriqu\u00e9e par hydrolyse enzymatique contr\u00f4l\u00e9e, liqu\u00e9faction, d\u00e9coloration, filtration, \u00e9change d&rsquo;ions, concentration sous vide et s\u00e9chage par atomisation. Elle se d\u00e9compose facilement lorsqu&rsquo;elle est expos\u00e9e \u00e0 l&rsquo;eau.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Parametres_associes\"><\/span>Param\u00e8tres associ\u00e9s :<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<table>\n<tbody>\n<tr>\n<td><strong>Articles<\/strong><\/td>\n<td><strong>Normes<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Aspect<\/td>\n<td>Blanc sans impuret\u00e9<\/td>\n<\/tr>\n<tr>\n<td>Humidit\u00e9, %<\/td>\n<td>visible \u00e0 l&rsquo;\u0153il nu<\/td>\n<\/tr>\n<tr>\n<td>Ph<\/td>\n<td>\uff1c6<\/td>\n<\/tr>\n<tr>\n<td>Valeur DE, %<\/td>\n<td>4.5-6.5<\/td>\n<\/tr>\n<tr>\n<td>Solubilit\u00e9 (%)<\/td>\n<td>15-20<\/td>\n<\/tr>\n<tr>\n<td>exp\u00e9rience d&rsquo;odine<\/td>\n<td>\u226598<\/td>\n<\/tr>\n<tr>\n<td>Cendres sulfat\u00e9es, %<\/td>\n<td>Ne change pas de couleur bleue<\/td>\n<\/tr>\n<tr>\n<td>Bact\u00e9ries totales, \/g<\/td>\n<td>\uff1c0.6<\/td>\n<\/tr>\n<tr>\n<td>E.coli, \/100g<\/td>\n<td>\u22641000<\/td>\n<\/tr>\n<tr>\n<td>Lourdeur mentale (Pb<\/td>\n<td>N\u00e9gatif<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2><span class=\"ez-toc-section\" id=\"Dosage_recommande\"><\/span>Dosage recommand\u00e9<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<table>\n<tbody>\n<tr>\n<td><strong>Nom de l&rsquo;aliment<\/strong><\/td>\n<td><strong>Utilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Industrie des aliments en poudre<\/td>\n<td>5-12 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie alimentaire surgel\u00e9e<\/td>\n<td>5-12 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie laiti\u00e8re<\/td>\n<td>5-10 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie de la boulangerie<\/td>\n<td>5-12 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie de la confiserie<\/td>\n<td>5-10 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie de la transformation de la viande<\/td>\n<td>5-15 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie de transformation du poisson<\/td>\n<td>5-12 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie des cornichons<\/td>\n<td>5-15 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie de l&rsquo;huile alimentaire<\/td>\n<td>5-10 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie du jus<\/td>\n<td>5-12 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie des boissons alcoolis\u00e9es<\/td>\n<td>5-15 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Industrie des boissons<\/td>\n<td>5-10 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2><span class=\"ez-toc-section\" id=\"La_maltodextrine_a_une_large_gamme_dutilisations\"><\/span>La maltodextrine a une large gamme d&rsquo;utilisations<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ol>\n<li>Lorsque la maltodextrine est ajout\u00e9e au lait en poudre et \u00e0 d&rsquo;autres produits laitiers, le volume du produit peut \u00eatre augment\u00e9, il se dissout rapidement, il se reconstitue bien et il a une dur\u00e9e de conservation plus longue, tout en r\u00e9duisant les co\u00fbts et en am\u00e9liorant les avantages \u00e9conomiques. Il peut \u00e9galement \u00eatre facilement absorb\u00e9 et dig\u00e9r\u00e9, et il peut augmenter le rapport prix nutritionnel et am\u00e9liorer le rapport nutritionnel. Il a \u00e9t\u00e9 \u00e9tabli que la maltodextrine joue un r\u00f4le crucial dans la production de lait en poudre fonctionnel, en particulier les vari\u00e9t\u00e9s sans saccharose et favorisant la croissance des nouveau-n\u00e9s.<\/li>\n<li>Il a un excellent go\u00fbt et un effet \u00e9paississant rapide, emp\u00eache la pr\u00e9cipitation et la stratification, absorbe l&rsquo;odeur de haricot ou de lait et prolonge la dur\u00e9e de conservation des collations nutritives telles que le lait malt\u00e9, les flocons d&rsquo;avoine instantan\u00e9s et la poudre de lait de soja.<\/li>\n<li>Il emp\u00eache la cristallisation des boissons solides, y compris le th\u00e9 au lait, les cristaux de fruits, le th\u00e9 instantan\u00e9 et le th\u00e9 solide, en pr\u00e9servant leur saveur et leur ar\u00f4me. Il a \u00e9galement un go\u00fbt moelleux et d\u00e9licat et a une saveur riche et un excellent effet de dissolution instantan\u00e9e. Son impact porteur est \u00e9vident et son effet \u00e9mulsifiant est bon.<\/li>\n<li>Les boissons \u00e0 base de jus de fruits, ainsi que diverses boissons \u00e0 base d&rsquo;acide lactique et le lait de coco et le lait d&rsquo;amande aux arachides en contiennent. Il a une forte capacit\u00e9 d&rsquo;\u00e9mulsification, pr\u00e9serve la valeur nutritionnelle du jus de fruit, est facilement absorb\u00e9 par l&rsquo;organisme, am\u00e9liore la viscosit\u00e9 et donne un produit pur et stable qui est difficile \u00e0 pr\u00e9cipiter. Lorsque la maltodextrine est utilis\u00e9e dans les boissons pour sportifs, il est simple de maintenir l&rsquo;\u00e9quilibre du m\u00e9tabolisme thermique et \u00e9nerg\u00e9tique du corps et provoque peu de troubles gastro-intestinaux pendant la digestion et l&rsquo;absorption.<\/li>\n<li>Les particules de glace, lorsqu&rsquo;elles sont utilis\u00e9es dans des plats surgel\u00e9s comme la cr\u00e8me glac\u00e9e, les sucettes glac\u00e9es ou les sucettes glac\u00e9es, se dilatent finement, ont une belle viscosit\u00e9, une douceur mod\u00e9r\u00e9e, peu ou pas de cholest\u00e9rol, une saveur pure, tombent propres et ont bon go\u00fbt.<\/li>\n<li>Il peut renforcer la structure, emp\u00eacher les bonbons de poncer ou de fondre et les rendre plus r\u00e9sistants. R\u00e9duit les maladies dentaires, diminue la tendance des bonbons \u00e0 coller aux dents, am\u00e9liore la saveur, arr\u00eate la d\u00e9liquescence et augmente la dur\u00e9e de conservation en r\u00e9duisant la douceur.<\/li>\n<li>Forme compl\u00e8te, surface lisse, couleur vive, effet d&rsquo;apparence agr\u00e9able ; utilis\u00e9 dans les biscuits et autres plats rapides. La nourriture a un niveau de douceur mod\u00e9r\u00e9 et est croquante et excellente. Il a une longue dur\u00e9e de conservation, laisse peu de r\u00e9sidus, contient peu d&rsquo;\u00e9l\u00e9ments d\u00e9fectueux et n&rsquo;adh\u00e8re pas \u00e0 vos dents.<\/li>\n<li>La maltodextrine est principalement utilis\u00e9e pour am\u00e9liorer la consistance, la structure, la saveur et l&rsquo;apparence de nombreux plats et soupes en conserve. Il est ajout\u00e9 aux aliments, aux \u00e9pices, aux huiles en poudre et aux assaisonnements solides comme agent de remplissage et de dilution. Cela permet d&rsquo;\u00e9viter que le produit ne devienne trop humide ou grumeleux et facilite son stockage. De plus, il peut \u00eatre utilis\u00e9 dans les huiles en poudre \u00e0 la place de l&rsquo;huile.<\/li>\n<li>Les produits \u00e0 base de viande comme les saucisses et le jambon peuvent b\u00e9n\u00e9ficier de la forte adh\u00e9rence et des qualit\u00e9s \u00e9paississantes de la maltodextrine. Cela peut am\u00e9liorer le go\u00fbt du produit, le rendre plus facile \u00e0 emballer et \u00e0 fa\u00e7onner et avoir une dur\u00e9e de conservation plus longue.<\/li>\n<\/ol>\n<h2><span class=\"ez-toc-section\" id=\"Question_posee_par_lutilisateur\"><\/span>Question pos\u00e9e par l&rsquo;utilisateur :<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Question : La maltodextrine et l&rsquo;aspartame sont-ils identiques ?<\/p>\n<p>R\u00e9ponse : La maltodextrine est un \u00e9dulcorant polysaccharidique, g\u00e9n\u00e9ralement d\u00e9riv\u00e9 de l&rsquo;hydrolyse de l&rsquo;amidon. Il a une douceur relativement l\u00e9g\u00e8re et est principalement utilis\u00e9 pour am\u00e9liorer le go\u00fbt et la douceur des aliments. Il est fr\u00e9quemment pr\u00e9sent dans les bonbons, les boissons et les desserts.<\/p>\n<p>L&rsquo;aspartame est un \u00e9dulcorant artificiel de haute intensit\u00e9, environ 200 fois plus sucr\u00e9 que le saccharose. Chimiquement, l&rsquo;aspartame est un dipeptide compos\u00e9 de ph\u00e9nylalanine et d&rsquo;acide aspartique, son effet \u00e9dulcorant est donc tr\u00e8s fort. L&rsquo;aspartame est g\u00e9n\u00e9ralement utilis\u00e9 dans les produits sans sucre ou \u00e0 faible teneur en sucre, tels que les boissons, les bonbons, les chewing-gums, etc.<\/p>\n","protected":false},"excerpt":{"rendered":"<ul>\n<li>CAS: 9050-36-6<\/li>\n<li>Formule chimique : (C<sub>6<\/sub>H<sub>10<\/sub>O<sub>5<\/sub>)n<\/li>\n<li>Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n<li>DE Value: 5-8 \/ 10-12 \/ 15-20 \/ 28-30 \/ 35-40<\/li>\n<li>Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n<li>Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9275,"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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