{"id":9479,"date":"2024-06-19T16:33:20","date_gmt":"2024-06-19T08:33:20","guid":{"rendered":"https:\/\/theo.niranbio.com\/dap-phosphate-diammonique\/"},"modified":"2024-08-19T14:26:31","modified_gmt":"2024-08-19T06:26:31","slug":"dap-phosphate-diammonique","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/dap-phosphate-diammonique.html","title":{"rendered":"DAP \u2014 Phosphate diammonique"},"content":{"rendered":"

<\/span>Qu’est-ce que le phosphate diammonique ?<\/span><\/h2>\n

Le phosphate diammonique est un sel inorganique qui ressemble \u00e0 une poudre ou \u00e0 un cristal blanc. Il n’est pas facilement expos\u00e9 \u00e0 l’air, est facilement soluble dans l’eau et insoluble dans l’alcool. Il est largement utilis\u00e9 dans le secteur de la transformation des aliments et trouve \u00e9galement une certaine utilisation dans les secteurs chimique, agricole et de l’\u00e9levage. Il existe deux proc\u00e9d\u00e9s de pr\u00e9paration du phosphate diammonique en Chine. Le premier est la m\u00e9thode de neutralisation, qui utilise de l’acide phosphorique et de l’eau ammoniacale pour r\u00e9agir afin de produire du phosphate diammonique.<\/p>\n

Des r\u00e9acteurs sont g\u00e9n\u00e9ralement utilis\u00e9s pour effectuer la r\u00e9action. Les conditions de r\u00e9action telles que la temp\u00e9rature, la valeur du pH et le temps de r\u00e9action sont contr\u00f4l\u00e9es pour garantir que la puret\u00e9 et la qualit\u00e9 du produit r\u00e9pondent aux normes de qualit\u00e9 alimentaire. C’est \u00e9galement le proc\u00e9d\u00e9 de pr\u00e9paration le plus utilis\u00e9 en Chine. L’autre est la r\u00e9action de neutralisation de l’acide phosphorique humide et de l’ammoniac liquide. Cette m\u00e9thode ajoute d’abord une certaine quantit\u00e9 de peroxyde d’hydrog\u00e8ne \u00e0 l’acide phosphorique d’extraction humide pour oxyder le fer divalent dans l’acide phosphorique, puis r\u00e9agit avec le gaz ammoniac. Apr\u00e8s filtrage par pressage, concentration, cristallisation par refroidissement, s\u00e9paration centrifuge et s\u00e9chage, on obtient du phosphate d’hydrog\u00e8ne diammonique.<\/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
\u00c9L\u00c9MENT D’INSPECTION<\/strong><\/td>\nSTANDARD<\/strong><\/td>\n<\/tr>\n
CONTENU PRINCIPAL (EN TANT QUE (NH4)2HPO4) W\/% \u2265<\/td>\n99.0<\/td>\n<\/tr>\n
PENTOXYDE DE PHOSPHORE (SOUS FORME DE P2O5) P\/% \u2265<\/td>\n53.0<\/td>\n<\/tr>\n
AZOTE TOTAL (N) P\/% \u2265<\/td>\n21.0<\/td>\n<\/tr>\n
HUMIDIT\u00c9 W\/% \u2264<\/td>\n0.2<\/td>\n<\/tr>\n
INSOLUBLE DANS L’EAU W\/% \u2264<\/td>\n0.1<\/td>\n<\/tr>\n
FLUORURE (SOUS FORME DE F) MG\/KG \u2264<\/td>\n10<\/td>\n<\/tr>\n
ARSENIC (EN TANT QUE) MG\/KG \u2264<\/td>\n3<\/td>\n<\/tr>\n
M\u00c9TAL LOURD (EN TANT QUE PB) MG\/KG \u2264<\/td>\n10<\/td>\n<\/tr>\n
PLOMB (EN TANT QUE PB) MG\/KG \u2264<\/td>\n4<\/td>\n<\/tr>\n
VALEUR DU PH DE LA SOLUTION 10G\/L<\/td>\n7.6-8.2<\/td>\n<\/tr>\n
CHLORE (EN TANT QUE CL) MG\/KG \u2264<\/td>\n10<\/td>\n<\/tr>\n
SULFATE (SOUS FORME DE SO4) MG\/KG \u2264<\/td>\n50<\/td>\n<\/tr>\n
FERRUM (AS FE) MG\/KG \u2264<\/td>\n10<\/td>\n<\/tr>\n
TAILLE DES PARTICULES (20-60 MESH) W\/% \u2265<\/td>\n75<\/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
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Pain<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Biscuits<\/td>\n2-4 g\/kg<\/td>\n<\/tr>\n
Produits ferment\u00e9s \u00e0 la levure<\/td>\n1-3 g\/kg<\/td>\n<\/tr>\n
Boissons gazeuses<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Fromage<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Yaourt<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Fruits en conserve<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de viande<\/td>\n2-4 g\/kg<\/td>\n<\/tr>\n
Saucisses<\/td>\n2-4 g\/kg<\/td>\n<\/tr>\n
Poisson en conserve<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de soja<\/td>\n1-2 g\/kg<\/td>\n<\/tr>\n
Assaisonnements<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Vinaigrette<\/td>\n1-2 g\/kg<\/td>\n<\/tr>\n
Chocolat<\/td>\n1-2 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n1-2 g\/kg<\/td>\n<\/tr>\n
Sauce soja<\/td>\n1-2 g\/kg<\/td>\n<\/tr>\n
Vinaigre<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Confiture<\/td>\n1-2 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Le phosphate diammonique a une large gamme d’utilisations<\/span><\/h2>\n

1. R\u00e9gulateur acide-base : utilis\u00e9 pour ajuster la valeur du pH des aliments, am\u00e9liorer le go\u00fbt et l’effet de conservation.<\/p>\n

2. Agent levant : joue un r\u00f4le dans l’effet moelleux des produits de boulangerie, rendant le pain, les g\u00e2teaux, etc. plus moelleux.<\/p>\n

3. Agent anti-brunissement : peut emp\u00eacher le brunissement des fruits et l\u00e9gumes apr\u00e8s la coupe et maintenir la couleur des ingr\u00e9dients.<\/p>\n

4. Agent anti-agglom\u00e9rant : peut emp\u00eacher les substances en poudre de s’agglom\u00e9rer pendant la transformation des aliments et aider \u00e0 maintenir un \u00e9tat sec.<\/p>\n

5. Antioxydant : peut prolonger la dur\u00e9e de conservation des aliments et ralentir la d\u00e9t\u00e9rioration des aliments.<\/p>\n

6. Tampon pH : en ajustant le pH des aliments, stabilisez la valeur du pH des aliments et maintenez la stabilit\u00e9 des aliments.<\/p>\n

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

Question : Quel effet le phosphate diammonique a-t-il sur la levure ?<\/strong><\/p>\n

R\u00e9ponse : L’industrie alimentaire utilise principalement le phosphate diammonique de qualit\u00e9 alimentaire comme agent levant, r\u00e9gulateur de p\u00e2te, aliment de levure et auxiliaire de fermentation de brassage. Il joue un r\u00f4le important dans le processus de fermentation, favorisant la croissance de la levure, ajustant la valeur du pH, am\u00e9liorant la texture et le go\u00fbt de la p\u00e2te et augmentant la capacit\u00e9 de r\u00e9tention d’eau de la p\u00e2te, am\u00e9liorant ainsi la qualit\u00e9 et le go\u00fbt des aliments.<\/p>\n

En particulier lors de la fabrication d’aliments ferment\u00e9s tels que le pain et les p\u00e2tisseries, l’ajout d’une quantit\u00e9 appropri\u00e9e de phosphate diammonique de qualit\u00e9 alimentaire peut am\u00e9liorer la qualit\u00e9 et le go\u00fbt des aliments. \u200c De plus, le phosphate diammonique peut \u00e9galement augmenter la valeur nutritionnelle des aliments car il fournit aux cellules de levure deux nutriments importants, le phosphore et l’azote, aide la levure \u00e0 absorber d’autres oligo-\u00e9l\u00e9ments, acc\u00e9l\u00e8re les r\u00e9actions de fermentation, contr\u00f4le la valeur du pH de la p\u00e2te et renforce et conditionne le m\u00e9lange de p\u00e2te.<\/p>\n

Question : Quelle est l\u2019utilisation du phosphate diammonique dans la vinification ?<\/strong><\/p>\n

R\u00e9ponse : Le phosphate diammonique est g\u00e9n\u00e9ralement utilis\u00e9 comme sel nutritif et r\u00e9gulateur dans la vinification. Il peut fournir les sources d’azote et de phosphore n\u00e9cessaires aux cellules de levure, favoriser la croissance des levures et le processus de fermentation. De plus, le phosphate diammonique peut \u00e9galement ajuster la valeur du pH du vin, aider \u00e0 maintenir l’acidit\u00e9 et l’alcalinit\u00e9 appropri\u00e9es et aider \u00e0 infuser enfin le go\u00fbt et la saveur id\u00e9aux.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 7783-28-0<\/li>\n
  • Formule chimique: (NH4<\/sub>)2<\/sub>HPO4<\/sub><\/li>\n
  • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
  • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
  • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n
    \n
    <\/div>\n<\/div>\n","protected":false},"featured_media":9492,"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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