{"id":9399,"date":"2024-06-20T08:58:17","date_gmt":"2024-06-20T00:58:17","guid":{"rendered":"https:\/\/theo.niranbio.com\/acide-acetique-glacial-de-qualite-alimentaire\/"},"modified":"2024-08-19T10:19:40","modified_gmt":"2024-08-19T02:19:40","slug":"acide-acetique-glacial-de-qualite-alimentaire","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/acide-acetique-glacial-de-qualite-alimentaire.html","title":{"rendered":"Acide ac\u00e9tique glacial de qualit\u00e9 alimentaire"},"content":{"rendered":"

<\/span>Qu\u2019est-ce que l\u2019acide ac\u00e9tique glacial de qualit\u00e9 alimentaire ?<\/span><\/h2>\n

L’acide ac\u00e9tique glacial de qualit\u00e9 alimentaire est sp\u00e9cialement trait\u00e9 et purifi\u00e9 pour r\u00e9pondre aux normes de s\u00e9curit\u00e9 alimentaire. Il se pr\u00e9sente sous la forme d’un liquide transparent incolore ou blanc. Il peut se solidifier en cristaux \u00e0 basse temp\u00e9rature et a une odeur piquante distincte. Il peut \u00eatre utilis\u00e9 comme additif alimentaire, acidulant, etc.<\/p>\n

L’acide ac\u00e9tique glacial de qualit\u00e9 alimentaire est principalement produit des deux mani\u00e8res suivantes<\/p>\n

1. Fabriqu\u00e9 \u00e0 partir d’\u00e9thanol produit par fermentation La fermentation de l’acide ac\u00e9tique passe par trois \u00e9tapes. Tout d’abord, sous l’action des enzymes, les substances amylac\u00e9es des mati\u00e8res premi\u00e8res sont hydrolys\u00e9es en sucres. Deuxi\u00e8mement, sous l’action de la levure, les sucres sont transform\u00e9s en alcool. Ces deux \u00e9tapes se produisent g\u00e9n\u00e9ralement en m\u00eame temps, de sorte que ces deux \u00e9tapes sont g\u00e9n\u00e9ralement appel\u00e9es l’\u00e9tape de fermentation alcoolique. Troisi\u00e8mement, sous l’action des bact\u00e9ries ac\u00e9tiques, l’alcool est transform\u00e9 en acide ac\u00e9tique, qui est g\u00e9n\u00e9ralement la m\u00e9thode de fermentation du vinaigre comestible. Il a un degr\u00e9 \u00e9lev\u00e9 de naturel, mais la concentration en acide ac\u00e9tique n’est pas \u00e9lev\u00e9e et il est tr\u00e8s s\u00fbr. Fran\u00e7ais Le processus de base de la fermentation de l’acide ac\u00e9tique dans l’industrie alimentaire moderne consiste \u00e0 utiliser l’\u00e9thanol produit par fermentation comme mati\u00e8re premi\u00e8re, puis \u00e0 produire de l’acide ac\u00e9tique glacial de qualit\u00e9 alimentaire par oxydation. Le degr\u00e9 naturel est sup\u00e9rieur \u00e0 98, la concentration en acide ac\u00e9tique est \u00e9galement sup\u00e9rieure \u00e0 99,5 % et la s\u00e9curit\u00e9 est relativement \u00e9lev\u00e9e.<\/p>\n

2. Il est produit par la m\u00e9thode de carbonylation \u00e0 basse pression, en utilisant du m\u00e9thanol et du monoxyde de carbone comme mati\u00e8res premi\u00e8res. Il utilise du m\u00e9thanol industriel comme mati\u00e8re premi\u00e8re et produit de l’acide ac\u00e9tique glacial avec du monoxyde de carbone sous carbonylation \u00e0 basse pression, puis obtient de l’acide ac\u00e9tique glacial de qualit\u00e9 alimentaire (m\u00e9thode de carbonylation) par purification ult\u00e9rieure. En fait, cette m\u00e9thode est \u00e9galement le processus de production de base de l’acide ac\u00e9tique glacial industriel, mais apr\u00e8s un processus de purification relativement rigoureux, l’acide ac\u00e9tique industriel est converti en acide ac\u00e9tique utilisable, de sorte que la purification occupe une position tr\u00e8s importante dans ce processus. Diff\u00e9rents degr\u00e9s de purification entra\u00eenent une qualit\u00e9 de produit et un rendement de produit diff\u00e9rents.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00c9l\u00e9ment de test<\/td>\nSp\u00e9cification<\/td>\nR\u00e9sultats<\/td>\n<\/tr>\n
Aspect<\/td>\nIncolore<\/td>\nTest de r\u00e9ussite<\/td>\n<\/tr>\n
Statut<\/td>\nLiquide<\/td>\nTest r\u00e9ussi<\/td>\n<\/tr>\n
Odeur<\/td>\nVinaigre fort et piquant<\/td>\nTest r\u00e9ussi<\/td>\n<\/tr>\n
Teneur en acide ac\u00e9tique w\/%<\/td>\n<\/td>\n99.97<\/td>\n<\/tr>\n
Test au permanganate de potassium<\/td>\nTest r\u00e9ussi<\/td>\nR\u00e9ussir le test<\/td>\n<\/tr>\n
R\u00e9sidus d’\u00e9vaporation w\/%<\/td>\n\u226599.8<\/td>\n0.001<\/td>\n<\/tr>\n
Point de cong\u00e9lation\uff08\u00b0C\uff09<\/td>\n\u22640.005<\/td>\n16.3<\/td>\n<\/tr>\n
M\u00e9taux lourds\uff08Pb mg\/kg\uff09<\/td>\n\u226516.2<\/td>\n<2<\/td>\n<\/tr>\n
As\uff08mg\/kg\uff09<\/td>\n\u22652<\/td>\n<0.01<\/td>\n<\/tr>\n
Conclusion<\/td>\n\u22641.0<\/td>\nQualifi\u00e9<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosage recommand\u00e9 (dosage recommand\u00e9 pour certaines applications)<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’aliment<\/td>\nUtilisation maximale (g\/kg)<\/td>\n<\/tr>\n
Lait modifi\u00e9<\/td>\n0,01-0,1g\/kg<\/td>\n<\/tr>\n
Boissons congel\u00e9es<\/td>\n0,01-0,1g\/kg<\/td>\n<\/tr>\n
Fruits en conserve<\/td>\n0,5-2g\/kg<\/td>\n<\/tr>\n
G\u00e2teaux aux fruits<\/td>\n1-5g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de haricots<\/td>\n1-5g\/kg<\/td>\n<\/tr>\n
Fruits \u00e0 coque et graines transform\u00e9s<\/td>\n1-5g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n2-5g\/kg<\/td>\n<\/tr>\n
Amidons et produits amylac\u00e9s<\/td>\n1-5g\/kg<\/td>\n<\/tr>\n
Produits de boulangerie<\/td>\n1-5g\/kg<\/td>\n<\/tr>\n
Assaisonnements complexes<\/td>\n2-5g\/kg<\/td>\n<\/tr>\n
Boissons gazeuses<\/td>\n1-5g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’acide ac\u00e9tique glacial de qualit\u00e9 alimentaire a une large gamme d’utilisations<\/span><\/h2>\n

<\/span>1. Agent aromatisant et conservateur alimentaire<\/span><\/h3>\n

L’acide ac\u00e9tique glacial peut non seulement \u00eatre utilis\u00e9 pour fabriquer du vinaigre, ajouter de l’acidit\u00e9 et de la saveur umami aux aliments et am\u00e9liorer le go\u00fbt des aliments, mais \u00e9galement inhiber la croissance des bact\u00e9ries et des champignons et prolonger la dur\u00e9e de conservation des aliments.<\/p>\n

<\/span>2. Nettoyage<\/span><\/h3>\n

L’acide ac\u00e9tique glacial a un bon effet nettoyant et d\u00e9contaminant. L’acide ac\u00e9tique glacial a un bon effet nettoyant et d\u00e9contaminant. C’est l’un des principaux ingr\u00e9dients des agents de nettoyage et est largement utilis\u00e9 \u00e0 des fins de nettoyage telles que le nettoyage des meubles et l’\u00e9limination du tartre.<\/p>\n

<\/span>4. Herbicide<\/span><\/h3>\n

L’acide ac\u00e9tique glacial peut \u00eatre utilis\u00e9 comme herbicide pour \u00e9viter l’utilisation de pesticides chimiques et prot\u00e9ger l’environnement. Il peut \u00eatre utilis\u00e9 dans les parterres de fleurs, le jardinage et l’agriculture.<\/p>\n

<\/span>5. Traitement m\u00e9dical<\/span><\/h3>\n

L’acide ac\u00e9tique glacial a certaines applications en m\u00e9decine, comme pour le traitement de l’onychomycose, des verrues plantaires, de l’hyperhidrose des mains et des pieds, etc.<\/p>\n

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

Question : Quelle est la diff\u00e9rence entre l\u2019acide ac\u00e9tique glacial de qualit\u00e9 industrielle et celui de qualit\u00e9 alimentaire ?<\/strong><\/p>\n

R\u00e9ponse : La diff\u00e9rence entre l’acide ac\u00e9tique glacial de qualit\u00e9 industrielle et l’acide ac\u00e9tique glacial de qualit\u00e9 alimentaire r\u00e9side principalement dans les ingr\u00e9dients et le processus de production. L’acide ac\u00e9tique glacial de qualit\u00e9 industrielle contient g\u00e9n\u00e9ralement plus de chlorures et de sulfates, tandis que l’acide ac\u00e9tique glacial de qualit\u00e9 alimentaire contient plus d’acide ac\u00e9tique. De plus, le processus de production de l’acide ac\u00e9tique glacial de qualit\u00e9 industrielle est plus simple et le co\u00fbt est inf\u00e9rieur.<\/p>\n

Question : Exigences de stockage pour l’acide ac\u00e9tique<\/strong><\/p>\n

R\u00e9ponse : 1. Temp\u00e9rature de stockage : L’acide ac\u00e9tique glacial doit \u00eatre stock\u00e9 dans un endroit \u00e0 l’abri de la lumi\u00e8re, sec et bien ventil\u00e9. La temp\u00e9rature de stockage doit \u00eatre inf\u00e9rieure \u00e0 30 \u00b0C et \u00e9viter les temp\u00e9ratures \u00e9lev\u00e9es et l’exposition au soleil et \u00e0 la pluie. 2. Choisissez le r\u00e9cipient : Vous pouvez choisir des r\u00e9cipients en verre ou en plastique r\u00e9sistants \u00e0 la corrosion. Ils doivent \u00eatre scell\u00e9s et \u00e9tanches. 3. R\u00e9sistant \u00e0 l’humidit\u00e9 : L’acide ac\u00e9tique glacial absorbe facilement l’humidit\u00e9, il doit donc \u00eatre stock\u00e9 dans un environnement sec et le r\u00e9cipient doit \u00eatre maintenu scell\u00e9. 4. \u00c9vitez la lumi\u00e8re : l’acide ac\u00e9tique glacial est facilement photolys\u00e9, il doit donc \u00eatre plac\u00e9 dans un endroit \u00e0 l’abri de la lumi\u00e8re et peut \u00eatre recouvert d’une bo\u00eete en papier ou d’un chiffon.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS : 64-19-7<\/li>\n
  • Formule chimique : CH3COOH<\/sub><\/li>\n
  • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
  • MOQ : 5MT<\/li>\n
  • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9400,"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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