{"id":9354,"date":"2024-06-20T09:27:41","date_gmt":"2024-06-20T01:27:41","guid":{"rendered":"https:\/\/theo.niranbio.com\/d-xylose\/"},"modified":"2024-08-19T13:53:23","modified_gmt":"2024-08-19T05:53:23","slug":"d-xylose","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/d-xylose.html","title":{"rendered":"D-Xylose"},"content":{"rendered":"

<\/span>Qu’est-ce que le D-Xylose ?<\/span><\/h2>\n

Le D-xylose est un pentose form\u00e9 par hydrolyse de plantes riches en h\u00e9micellulose telles que la sciure, la paille et les \u00e9pis de ma\u00efs. Il se pr\u00e9sente sous forme de cristaux incolores \u00e0 blancs ou de poudre cristalline blanche \u00e0 la surface, avec un petit parfum unique et une douceur agr\u00e9able. Sa douceur est d’environ 40 % de celle du saccharose et il a une large gamme d’utilisations dans l’alimentation humaine et animale, la m\u00e9decine et d’autres industries.<\/p>\n

La production de D-xylose peut \u00eatre r\u00e9alis\u00e9e en extrayant le xylane des mati\u00e8res v\u00e9g\u00e9tales, en le convertissant en D-xylose par hydrolyse acide, puis en passant par les \u00e9tapes de neutralisation, filtration, d\u00e9coloration, dessalement, concentration, cristallisation et s\u00e9chage pour finalement obtenir un produit D-xylose de haute puret\u00e9.<\/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\n
Articles<\/strong><\/td>\nNormes<\/strong><\/td>\n<\/tr>\n
Essai (base s\u00e8che)<\/td>\n98.0-102%-102.0%<\/td>\n<\/tr>\n
Perte \u00e0 la dessiccation, %<\/td>\n\u22640.5<\/td>\n<\/tr>\n
Rotation optique sp\u00e9cifique, \u00b0<\/td>\n18.5-19.5<\/td>\n<\/tr>\n
M\u00e9taux lourds, mg\/kg<\/td>\n\u22645<\/td>\n<\/tr>\n
Arsenic, mg\/kg<\/td>\n\u22640.5<\/td>\n<\/tr>\n
Plomb, mg\/kg<\/td>\n\u22640.5<\/td>\n<\/tr>\n
Chlorure, %<\/td>\n\u22640.005<\/td>\n<\/tr>\n
Sulfate, %<\/td>\n\u22640.005<\/td>\n<\/tr>\n
Cendres sulfat\u00e9es, en pourcentage<\/td>\n\u22640.05<\/td>\n<\/tr>\n
Point de fusion, \u2103<\/td>\n147-151<\/td>\n<\/tr>\n
pH en solution aqueuse<\/td>\n5.0-7.0<\/td>\n<\/tr>\n
Nombre total de plaques, UFC\/g<\/td>\n\u2264100<\/td>\n<\/tr>\n
Coliformes,MPN\/g<\/td>\n\u22643<\/td>\n<\/tr>\n
Levures et moisissures, CFU\/g<\/td>\n\u2264100<\/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\n\n\n\n\n\n\n\n
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Boissons gazeuses<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Boissons aux fruits<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Yaourt<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Lait<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
G\u00e2teau<\/td>\n6 g\/kg<\/td>\n<\/tr>\n
Chocolat<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Sauce soja<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Vinaigre<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Ketchup<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Jambon<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Saucisse<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Bacon<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Aliment en poudre<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Noix<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Assaisonnement pour nouilles instantan\u00e9es<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Boissons \u00e0 base de bact\u00e9ries lactiques<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Boissons lact\u00e9es ferment\u00e9es<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Poudre pour boisson aux fruits<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Prot\u00e9ines en poudre<\/td>\n4 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Le D-Xylose a une large gamme d’utilisations<\/span><\/h2>\n

1. Utilis\u00e9 pour corriger la saveur, la couleur et rehausser l’ar\u00f4me dans la transformation de la viande et les produits c\u00e9r\u00e9aliers trait\u00e9s thermiquement. Le D-xylose est un sucre r\u00e9ducteur qui neutralise efficacement les acides amin\u00e9s des sucres pour produire une r\u00e9action de Maillard. Il peut \u00eatre ajout\u00e9 aux aliments dans n’importe quelle proportion selon les besoins. Une petite quantit\u00e9 de xylose peut avoir pour effet de colorer et de rehausser l’ar\u00f4me. Il est d\u00e9sormais largement utilis\u00e9 dans les produits \u00e0 base de p\u00e2te de poisson, les aliments cuits au four, les biscuits, le jambon, les saucisses, le bacon, les produits aquatiques, la viande artificielle et la transformation des aliments \u00e0 base de viande. Apr\u00e8s avoir ajout\u00e9 une petite quantit\u00e9 de xylose et chauff\u00e9, la couleur, la saveur et l’ar\u00f4me des produits \u00e0 base de viande peuvent \u00eatre am\u00e9lior\u00e9s, et l’odeur de la viande peut \u00e9galement \u00eatre ajust\u00e9e. \u00c0 cet \u00e9gard, le xylose a un meilleur effet que le glucose ou le saccharose.<\/p>\n

2. Production d’ar\u00f4mes de viande et d’aliments pour animaux de compagnie Les ar\u00f4mes de viande produits dans le pays et \u00e0 l’\u00e9tranger utilisent principalement des extraits enzymatiques de viande comme mati\u00e8re de base, puis ajoutent des acides amin\u00e9s et des sucres pour chauffer et produire une r\u00e9action de Maillard, qui peut obtenir des ar\u00f4mes de viande naturels r\u00e9alistes, y compris l’ar\u00f4me de jaune d’\u0153uf, l’ar\u00f4me de fruits de mer, etc. \u00c0 l’heure actuelle, la proportion de xylose comme mati\u00e8re premi\u00e8re dans ces ar\u00f4mes utilis\u00e9s est relativement importante.<\/p>\n

3. \u00c9dulcorant non calorique Convient aux personnes ob\u00e8ses et \u00e0 celles ayant un taux de sucre \u00e9lev\u00e9. Le D-xylose est principalement absorb\u00e9 passivement dans l’espace vide pendant le m\u00e9tabolisme dans le corps, et 90 % est excr\u00e9t\u00e9 par le corps sans provoquer de diarrh\u00e9e, c’est donc un excellent \u00e9dulcorant nutritionnel.<\/p>\n

4. Le D-xylose est une substance tr\u00e8s compatible avec les aliments. Une petite quantit\u00e9 de xylose ajout\u00e9e aux aliments peut avoir des r\u00e9sultats positifs.<\/p>\n

5. Utilis\u00e9 pour pr\u00e9parer le xylitol.<\/p>\n

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

Question : Le D-xylose et le xylitol sont-ils identiques ?<\/p>\n

R\u00e9ponse : Le D-xylose est un monosaccharide appartenant \u00e0 la classe des aldoses. Il est r\u00e9ducteur et peut participer \u00e0 la r\u00e9action de Maillard. Son pouvoir sucrant est d’environ 40 % celui du saccharose. Il a un pouvoir sucrant plus faible et peut \u00eatre partiellement absorb\u00e9 et m\u00e9tabolis\u00e9 par le corps humain. Il a une teneur en calories plus faible et peut \u00eatre utilis\u00e9 comme \u00e9dulcorant fonctionnel, mati\u00e8re premi\u00e8re pour la r\u00e9action de Maillard, excipient pharmaceutique, pr\u00e9biotique et mati\u00e8re premi\u00e8re pour la conversion de la biomasse.<\/p>\n

Le xylitol est un produit de la r\u00e9duction du D-xylose. Il appartient \u00e0 la classe des alcools de sucre. Il a un go\u00fbt sucr\u00e9 et une douceur proche de celle du saccharose, environ 70 \u00e0 100 % de saccharose. Il a un go\u00fbt frais et n’est pas sujet \u00e0 la carie dentaire. Il ne participe pas \u00e0 la r\u00e9action de Maillard et n’est pas compl\u00e8tement m\u00e9tabolis\u00e9 par le corps humain. Il ne modifie pas le taux de sucre dans le sang et contient environ 60 % de saccharose sous forme de calories. Il convient aux diab\u00e9tiques et aux r\u00e9gimes hypocaloriques et est largement utilis\u00e9 dans les aliments sans sucre, les aliments pour diab\u00e9tiques, les chewing-gums, les dentifrices, les bains de bouche et les m\u00e9dicaments.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 58-86-6<\/li>\n
  • Formule chimique: C5<\/sub>H10<\/sub>O5<\/sub><\/li>\n
  • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
  • Norme : USP\/BP<\/li>\n
  • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
  • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9355,"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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