{"id":9520,"date":"2024-06-20T10:26:44","date_gmt":"2024-06-20T02:26:44","guid":{"rendered":"https:\/\/theo.niranbio.com\/alginate-de-sodium\/"},"modified":"2024-08-13T14:24:24","modified_gmt":"2024-08-13T06:24:24","slug":"alginate-de-sodium","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/alginate-de-sodium.html","title":{"rendered":"Alginate de sodium"},"content":{"rendered":"

<\/span>Qu’est-ce que l’alginate de sodium ?<\/span><\/h2>\n

L’alginate de sodium est un sous-produit de l’\u00e9limination du mannitol et de l’iode des algues brunes sargasses ou du varech. Il ressemble \u00e0 une poudre jaune clair, n’a pratiquement pas de go\u00fbt ni d’odeur et se dissout facilement dans l’eau pour cr\u00e9er un liquide \u00e9pais. Il poss\u00e8de la s\u00e9curit\u00e9, la viscosit\u00e9, la stabilit\u00e9 et la solubilit\u00e9 n\u00e9cessaires comme excipients dans les pr\u00e9parations m\u00e9dicinales.<\/p>\n

Le secteur alimentaire et l’industrie pharmaceutique en ont fait un usage intensif. Une solution d’alginate brute appel\u00e9e alginate de sodium est fabriqu\u00e9e en broyant des algues ou des algues s\u00e8ches ou humides, en les rin\u00e7ant \u00e0 l’eau pour \u00e9liminer tous les contaminants, en les extrayant avec de l’eau fortement alcaline, puis en les clarifiant. Pour cr\u00e9er de l’alginate de calcium color\u00e9, il est pr\u00e9cipit\u00e9 avec du chlorure de calcium. Apr\u00e8s les processus de d\u00e9coloration et de d\u00e9sodorisation, les impuret\u00e9s solubles sont \u00e9limin\u00e9es \u00e0 l’aide d’acide pour produire un pr\u00e9cipit\u00e9 d’alginate, qui se combine ensuite avec du carbonate de sodium pour produire de l’alginate de sodium. La poudre obtenue est ensuite s\u00e9ch\u00e9e, broy\u00e9e et tamis\u00e9e.<\/p>\n

<\/span>Dosage recommand\u00e9 :<\/span><\/h2>\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
Cr\u00e8me glac\u00e9e<\/td>\n3-8 g\/kg<\/td>\n<\/tr>\n
Yaourt<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Gel\u00e9e<\/td>\n2-7 g\/kg<\/td>\n<\/tr>\n
Confiture<\/td>\n2-6 g\/kg<\/td>\n<\/tr>\n
G\u00e2teaux cuits au four<\/td>\n1-5 g\/kg<\/td>\n<\/tr>\n
Sauce<\/td>\n2-6 g\/kg<\/td>\n<\/tr>\n
Fromage<\/td>\n2-6 g\/kg<\/td>\n<\/tr>\n
Bonbons mous<\/td>\n3-10 g\/kg<\/td>\n<\/tr>\n
Condiments<\/td>\n3-10 g\/kg<\/td>\n<\/tr>\n
Beurre de cacahu\u00e8te<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n
Cr\u00e8me<\/td>\n1-3 g\/kg<\/td>\n<\/tr>\n
Biscuits<\/td>\n3-7 g\/kg<\/td>\n<\/tr>\n
Vinaigrette<\/td>\n2-5 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’alginate de sodium a une large gamme d’utilisations<\/span><\/h2>\n
    \n
  1. Agent g\u00e9lifiant et stabilisant : l’alginate de sodium est un polysaccharide naturel avec de bonnes propri\u00e9t\u00e9s g\u00e9lifiantes et une bonne stabilit\u00e9. Les applications de g\u00e9lification et de stabilisation des aliments incluent son utilisation. Par exemple, lors de la fabrication de gel\u00e9e, de pudding et d’aliments g\u00e9lifi\u00e9s, l’alginate de sodium peut rapidement solidifier le liquide en un solide et conserver sa forme et son go\u00fbt.<\/li>\n
  2. \u00c9mulsifiant : l’alginate de sodium peut aider \u00e0 \u00e9mulsionner l’huile et l’eau, am\u00e9liorant ainsi la texture et le go\u00fbt des aliments. Dans des produits tels que le fromage, la cr\u00e8me glac\u00e9e et les sauces, il peut stabiliser l’\u00e9mulsion, emp\u00eacher la stratification et am\u00e9liorer le go\u00fbt.<\/li>\n
  3. \u00c9paississant : en tant qu’\u00e9paississant, l’alginate de sodium peut augmenter la viscosit\u00e9 et l’\u00e9paisseur des aliments et am\u00e9liorer le go\u00fbt. Les produits comme les sauces, les vinaigrettes et les soupes \u00e9paisses en b\u00e9n\u00e9ficient grandement.<\/li>\n
  4. Fabrication de films et d’agents d’emballage : L’alginate de sodium peut former un film qui peut \u00eatre utilis\u00e9 pour envelopper la surface des aliments, comme dans les emballages alimentaires, les perles de jus et les compl\u00e9ments alimentaires.<\/li>\n
  5. Conservateur : Certaines caract\u00e9ristiques de l’alginate de sodium peuvent aider \u00e0 pr\u00e9server la fra\u00eecheur et la qualit\u00e9 des aliments tout en prolongeant leur dur\u00e9e de conservation, m\u00eame s’il ne s’agit pas d’un conservateur majeur.<\/li>\n<\/ol>\n

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

    Question : Quelles sont les alternatives \u00e0 l’alginate de sodium dans les applications alimentaires ?<\/p>\n

    R\u00e9ponse : L’alginate de sodium est couramment utilis\u00e9 comme g\u00e9lifiant, stabilisant et \u00e9paississant dans les applications alimentaires, mais il existe \u00e9galement une vari\u00e9t\u00e9 d’alternatives, telles que l’agar, la carragh\u00e9nine, la gomme de guar et la gomme xanthane, chacune ayant des propri\u00e9t\u00e9s de gel, une stabilit\u00e9 et des domaines d’application diff\u00e9rents, et pouvant \u00eatre s\u00e9lectionn\u00e9es et appliqu\u00e9es en fonction des besoins sp\u00e9cifiques de fabrication des aliments.<\/p>\n

    Question : Une consommation mod\u00e9r\u00e9e d’alginate de sodium aura-t-elle un impact sur la sant\u00e9 physique ?<\/p>\n

    R\u00e9ponse : Dans la plupart des cas, cela n’affectera pas significativement la sant\u00e9 physique. En tant qu’additif alimentaire naturel, l’alginate de sodium est largement consid\u00e9r\u00e9 comme s\u00fbr, et son apport dans les aliments est g\u00e9n\u00e9ralement contr\u00f4l\u00e9 dans une plage s\u00fbre. Cependant, une consommation excessive \u00e0 long terme peut provoquer des troubles digestifs, il est donc recommand\u00e9 de l’utiliser dans le cadre d’habitudes alimentaires normales et de suivre la dose recommand\u00e9e d’additifs alimentaires.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 9005-38-3<\/li>\n
    • Formule chimique: C5<\/sub>H7<\/sub>O4<\/sub>COONa<\/li>\n
    • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Standard:<\/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":9521,"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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