{"id":9502,"date":"2024-06-20T10:31:48","date_gmt":"2024-06-20T02:31:48","guid":{"rendered":"https:\/\/theo.niranbio.com\/gelose\/"},"modified":"2024-08-19T13:28:46","modified_gmt":"2024-08-19T05:28:46","slug":"gelose","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/gelose.html","title":{"rendered":"G\u00e9lose"},"content":{"rendered":"

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

L’agar-agar est une g\u00e9latine naturelle extraite d’algues rouges. Il se pr\u00e9sente sous forme de poudre ou de granul\u00e9s incolores, translucides ou blanc cass\u00e9 \u00e0 jaune clair. Il n’a pas d’odeur particuli\u00e8re et est insoluble dans l’eau froide. Il est souvent utilis\u00e9 comme \u00e9mulsifiant, stabilisant et \u00e9paississant dans l’industrie alimentaire.<\/p>\n

L’agar-agar est g\u00e9n\u00e9ralement tremp\u00e9 dans l’eau d’algues rouges telles que Agara oleracea et Gracilaria truncatula pour \u00e9liminer les impuret\u00e9s, puis tremp\u00e9 et hydrolys\u00e9 dans de l’acide sulfurique ou de l’acide ac\u00e9tique dans certaines conditions, puis l’hydrolysat est filtr\u00e9, purifi\u00e9, refroidi et solidifi\u00e9 pour obtenir le produit.<\/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\n\n\n\n\n
\u00c9L\u00c9MENTS<\/strong><\/td>\nStandard (E406 AGAR)<\/strong><\/td>\n<\/tr>\n
Perte au s\u00e9chage (%)<\/td>\n\u2264 22<\/td>\n<\/tr>\n
ASH (%)<\/td>\n\u2264 6.5<\/td>\n<\/tr>\n
R\u00e9sistance du gel (g\/cm2)<\/td>\n–<\/td>\n<\/tr>\n
Cendres insolubles dans l’acide (insolubles dans l’acide chlorhydrique 3N environ) (%)<\/td>\n\u2264 0.5<\/td>\n<\/tr>\n
Mati\u00e8res insolubles (apr\u00e8s passage \u00e0 l’eau chaude pendant 10 minutes) (%)<\/td>\n\u2264 1.0<\/td>\n<\/tr>\n
PH<\/td>\n4-8<\/td>\n<\/tr>\n
Point de g\u00e9lification<\/td>\n–<\/td>\n<\/tr>\n
Maille<\/td>\n–<\/td>\n<\/tr>\n
Amidon<\/td>\nConforme<\/td>\n<\/tr>\n
G\u00e9latine et autres prot\u00e9ines<\/td>\nConforme<\/td>\n<\/tr>\n
Absorption de l’eau<\/td>\n\u2264 75ml<\/td>\n<\/tr>\n
As (mg\/kg)<\/td>\n\u2264 3<\/td>\n<\/tr>\n
Plomb (mg\/kg)<\/td>\n\u2264 5<\/td>\n<\/tr>\n
Mercure (mg\/kg)<\/td>\n\u2264 1<\/td>\n<\/tr>\n
Cadmium (mg\/kg)<\/td>\n\u2264 1<\/td>\n<\/tr>\n
Nombre total de colonies (cfu\/g)<\/td>\n\u2264 5000<\/td>\n<\/tr>\n
Levures et moisissures (cfu\/g)<\/td>\n\u2264 300<\/td>\n<\/tr>\n
Escherichia coli \/5g<\/td>\nAbsent<\/td>\n<\/tr>\n
Salmonella spp.
\n\/5g<\/td>\n		Absent<\/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
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Gel\u00e9e et puddings<\/td>\n2-10 g\/kg<\/td>\n<\/tr>\n
Yaourt et produits laitiers<\/td>\n3-5 g\/kg<\/td>\n<\/tr>\n
G\u00e2teaux et desserts<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Jambon et produits \u00e0 base de viande<\/td>\n5-10 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n5-10 g\/kg<\/td>\n<\/tr>\n
Boissons \u00e0 base de jus<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Sauces et condiments<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Marmelade et confitures<\/td>\n3-8 g\/kg<\/td>\n<\/tr>\n
Sirops<\/td>\n3-6 g\/kg<\/td>\n<\/tr>\n
Chewing-gum<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Produits de boulangerie<\/td>\n3-7 g\/kg<\/td>\n<\/tr>\n
Trempettes et p\u00e2tes \u00e0 tartiner<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Substituts de viande<\/td>\n5-10 g\/kg<\/td>\n<\/tr>\n
Sauces \u00e0 salade<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’agar-agar a une large gamme d’utilisations<\/span><\/h2>\n
    \n
  1. Coagulant et stabilisateur : l’agar-agar est un g\u00e9lifiant naturel et est souvent utilis\u00e9 pour pr\u00e9parer des desserts tels que de la gel\u00e9e, du pudding et des bonbons g\u00e9lifi\u00e9s. Il peut former une structure de gel solide apr\u00e8s chauffage, permettant aux aliments de conserver leur forme et leur go\u00fbt.<\/li>\n
  2. \u00c9mulsifiant : l’agar-agar peut \u00eatre utilis\u00e9 comme \u00e9mulsifiant pour aider \u00e0 m\u00e9langer des liquides non miscibles, comme la combinaison d’huile et d’eau pour rendre le m\u00e9lange plus uniforme et stable.<\/li>\n
  3. \u00c9paississant : dans certains processus de transformation des aliments, l’agar-agar peut agir comme \u00e9paississant pour ajuster la texture et le go\u00fbt des aliments, comme dans la cr\u00e8me glac\u00e9e, les sauces et la cr\u00e8me.<\/li>\n
  4. Emballage et fixateur : L’agar-agar peut \u00eatre utilis\u00e9 comme fixateur dans les aliments emball\u00e9s pour maintenir la forme et l’apparence des aliments et emp\u00eacher les aliments de se d\u00e9former ou de se d\u00e9t\u00e9riorer pendant le transport et le stockage.<\/li>\n
  5. Compl\u00e9ment nutritionnel : Certains agars peuvent \u00e9galement contenir des nutriments, comme l’agar riche en collag\u00e8ne, qui est utilis\u00e9 comme source suppl\u00e9mentaire de collag\u00e8ne dans certains produits nutritionnels.<\/li>\n<\/ol>\n

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

    Question : Quels sont les avantages de l’agar par rapport \u00e0 la g\u00e9latine ?<\/p>\n

    R\u00e9ponse : Par rapport \u00e0 la g\u00e9latine, l’agar pr\u00e9sente les avantages d’\u00eatre d’origine v\u00e9g\u00e9tale, d’avoir une force de gel et une stabilit\u00e9 thermique sup\u00e9rieures, une concentration d’utilisation plus faible et de convenir aux v\u00e9g\u00e9tariens. De plus, l’agar est plus stable dans un environnement acide et le gel qu’il forme est plus dur et plus cassant, ce qui convient aux applications alimentaires qui n\u00e9cessitent une transparence \u00e9lev\u00e9e et une structure solide.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 9002-18-0<\/li>\n
    • Formule chimique: C14<\/sub>H24<\/sub>O9<\/sub><\/li>\n
    • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Norme : E406<\/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":13907,"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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