{"id":9436,"date":"2024-06-20T09:21:36","date_gmt":"2024-06-20T01:21:36","guid":{"rendered":"https:\/\/theo.niranbio.com\/aspartame\/"},"modified":"2024-08-19T13:36:55","modified_gmt":"2024-08-19T05:36:55","slug":"aspartame","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/aspartame.html","title":{"rendered":"Aspartame"},"content":{"rendered":"

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

L’aspartame est un oligosaccharide fonctionnel naturel \u00e0 forte sucrosit\u00e9 et aux propri\u00e9t\u00e9s non d\u00e9liquescentes. Il se pr\u00e9sente sous la forme d’une poudre cristalline blanche. En raison de sa douceur \u00e9tonnante et de sa teneur exceptionnellement faible en calories, il peut \u00eatre ajout\u00e9 aux boissons, aux produits pharmaceutiques ou aux chewing-gums sans sucre comme alternative au sucre.<\/p>\n

Les m\u00e9thodes de pr\u00e9paration courantes de l’aspartame sont la synth\u00e8se chimique et les m\u00e9thodes enzymatiques.<\/p>\n

Parmi elles, la synth\u00e8se chimique est la m\u00e9thode la plus ancienne et la plus couramment utilis\u00e9e. Son principe de base consiste \u00e0 est\u00e9rifier d’abord la ph\u00e9nylalanine avec du m\u00e9thanol ou de l’\u00e9thanol pour produire de l’ester m\u00e9thylique de ph\u00e9nylalanine ou de l’ester \u00e9thylique de ph\u00e9nylalanine, puis \u00e0 condenser avec de l’acide aspartique dans des conditions acides pour produire de l’aspartame. Ce processus n\u00e9cessite une certaine temp\u00e9rature, une certaine pression et un certain catalyseur, et produira des sous-produits, tels que le \u03b2-aspartame amer. La m\u00e9thode enzymatique est une nouvelle m\u00e9thode d\u00e9velopp\u00e9e ces derni\u00e8res ann\u00e9es. Ses avantages sont une forte sp\u00e9cificit\u00e9, un taux de conversion \u00e9lev\u00e9, des conditions douces et peu de sous-produits.<\/p>\n

Le principe de la m\u00e9thode enzymatique consiste \u00e0 utiliser une souche microbienne sp\u00e9ciale pour convertir la ph\u00e9nylalanine et l’acide aspartique en esters m\u00e9thyliques d’acide correspondants par un processus de fermentation, puis \u00e0 utiliser une enzyme sp\u00e9ciale pour synth\u00e9tiser directement les deux esters m\u00e9thyliques d’acide en aspartame. Ce proc\u00e9d\u00e9 ne n\u00e9cessite pas l’ajout de solvants ou de catalyseurs externes et peut \u00eatre r\u00e9alis\u00e9 \u00e0 temp\u00e9rature et pression ambiantes.<\/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
Articles<\/strong><\/td>\nNormes<\/strong><\/td>\n<\/tr>\n
Dosage (titrim\u00e9trique)<\/td>\n98,0-102,0 % (base s\u00e8che) p\/p<\/td>\n<\/tr>\n
Rotation sp\u00e9cifique [\u03b1]D20<\/td>\n+14.50\u00b0~+16.50\u00b0<\/td>\n<\/tr>\n
Perte au s\u00e9chage<\/td>\n\u22644.50%<\/td>\n<\/tr>\n
R\u00e9sidus \u00e0 l’allumage\uff08Sulfate de cendres\uff09<\/td>\n\u22640.20%<\/td>\n<\/tr>\n
PH (0,8 % p\/v dans l’eau)<\/td>\n4.50-6.00<\/td>\n<\/tr>\n
Acide dik\u00e9topip\u00e9razine (DKP)5-benzyl-3,6-dioxo-2-pip\u00e9razine-ac\u00e9tique<\/td>\n\u22641.5%<\/td>\n<\/tr>\n
Autres substances apparent\u00e9esImpuret\u00e9s chromatographiques<\/td>\n\u22642.0%<\/td>\n<\/tr>\n
Transmittance<\/td>\n\u226590.0%<\/td>\n<\/tr>\n
M\u00e9tal lourd (en tant que Pb)<\/td>\n\u226410 ppm<\/td>\n<\/tr>\n
Arsenic (en tant qu’As)<\/td>\n\u2264 5 ppm<\/td>\n<\/tr>\n
Plomb<\/td>\n\u2264 1 ppm<\/td>\n<\/tr>\n
Solvants r\u00e9siduels<\/td>\nR\u00e9pond aux exigences<\/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
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Boissons gazeuses<\/td>\n0,6 g\/kg<\/td>\n<\/tr>\n
Boissons aux fruits<\/td>\n0,5 g\/kg<\/td>\n<\/tr>\n
Yogourt<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n
Boissons lact\u00e9es<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n
Pain<\/td>\n0,4 g\/kg<\/td>\n<\/tr>\n
Bonbons mous<\/td>\n0,6 g\/kg<\/td>\n<\/tr>\n
Bonbons durs<\/td>\n0,6 g\/kg<\/td>\n<\/tr>\n
Chocolat<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n
Sauce soja<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n
Vinaigre<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n
Ketchup<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n
Jambon<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n
Saucisse<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n
Bacon<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n
Cr\u00e8me glac\u00e9e<\/td>\n0,5 g\/kg<\/td>\n<\/tr>\n
Frites de pommes de terre<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n
Aliment en poudre<\/td>\n0,3 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’aspartame a une large gamme d’utilisations<\/span><\/h2>\n
    \n
  1. Boissons : Applicable \u00e0 tous les types de boissons gazeuses, boissons aux jus de fruits, boissons au th\u00e9, etc., pour offrir une grande douceur tout en maintenant de faibles calories.<\/li>\n
  2. Produits laitiers : Y compris le fromage, le yaourt, la cr\u00e8me glac\u00e9e, etc., qui peuvent augmenter la douceur sans augmenter les calories.<\/li>\n
  3. Produits de boulangerie : Comme les g\u00e2teaux, les biscuits, le pain, etc., peuvent remplacer une partie ou la totalit\u00e9 du sucre pour obtenir l’effet de r\u00e9duire les calories.<\/li>\n
  4. Desserts et p\u00e2tisseries : Apporte de la douceur et convient \u00e9galement \u00e0 la production d’aliments \u00e0 faible teneur en sucre ou sans sucre.<\/li>\n
  5. Chewing-gum et bonbons : Comme principal ingr\u00e9dient \u00e9dulcorant pour rehausser la douceur et le go\u00fbt.<\/li>\n
  6. M\u00e9dicaments et produits de sant\u00e9 : Utilis\u00e9 dans certains m\u00e9dicaments oraux et compl\u00e9ments nutritionnels pour masquer l’amertume des m\u00e9dicaments ou augmenter le go\u00fbt.<\/li>\n
  7. Aliments en conserve et pr\u00e9par\u00e9s : Utilis\u00e9s pour rehausser la douceur des aliments tout en contr\u00f4lant l’apport total en sucre.<\/li>\n
  8. Vinaigre et condiments : Utilis\u00e9s pour fabriquer des produits \u00e0 base de vinaigre et de sauces \u00e0 faible teneur en sucre ou sans sucre pour r\u00e9pondre aux besoins de sant\u00e9 des diff\u00e9rents consommateurs.<\/li>\n<\/ol>\n

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

    Question : Quels sont les avantages de l’aspartame par rapport au sucralose ?<\/p>\n

    R\u00e9ponse :<\/p>\n

    1. Intensit\u00e9 sucr\u00e9e et calories : L’aspartame est environ 200 fois plus sucr\u00e9 que le saccharose, tandis que le sucralose est 600 fois plus sucr\u00e9 que le saccharose, il est donc utilis\u00e9 en plus petite quantit\u00e9 et a moins de calories.<\/p>\n

    2. Go\u00fbt et douceur naturelle : L’aspartame a un go\u00fbt plus proche de la douceur naturelle et ne laisse pas d’amertume ou d’autres go\u00fbts d\u00e9sagr\u00e9ables, tandis que le sucralose peut apporter un l\u00e9ger go\u00fbt amer \u00e0 des concentrations \u00e9lev\u00e9es.<\/p>\n

    3. Stabilit\u00e9 : L’aspartame a une bonne stabilit\u00e9 dans des conditions courantes de transformation des aliments et n’est pas facile \u00e0 d\u00e9composer ou \u00e0 perdre sa douceur, tandis que le sucralose peut se d\u00e9grader dans des conditions de temp\u00e9rature \u00e9lev\u00e9e.<\/p>\n

    4. Champ d’application : L’aspartame convient \u00e0 une vari\u00e9t\u00e9 d’aliments et de boissons, y compris les produits de boulangerie, les boissons, les produits laitiers, etc., et est largement utilis\u00e9 dans l’industrie alimentaire. Le sucralose a \u00e9galement un large \u00e9ventail d’applications, mais il convient de pr\u00eater attention \u00e0 sa stabilit\u00e9 dans certaines conditions de transformation des aliments.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 22839-47-0<\/li>\n
    • Formule chimique: C14<\/sub>H18<\/sub>N2<\/sub>O5<\/sub><\/li>\n
    • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Norme : FCCVIII \/ USP 36<\/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":9437,"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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