{"id":9523,"date":"2024-06-20T11:15:00","date_gmt":"2024-06-20T03:15:00","guid":{"rendered":"https:\/\/theo.niranbio.com\/erythorbate-de-sodium\/"},"modified":"2024-08-19T11:57:11","modified_gmt":"2024-08-19T03:57:11","slug":"erythorbate-de-sodium","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/erythorbate-de-sodium.html","title":{"rendered":"\u00c9rythorbate de sodium"},"content":{"rendered":"

<\/span>Qu’est-ce que l’\u00e9rythorbate de sodium ?<\/span><\/h2>\n

L’\u00e9rythorbate de sodium est une nouvelle classe d’antioxydants, de conservateurs et d’exhausteurs de couleur alimentaires d’origine biologique. Il prolonge la dur\u00e9e de conservation des aliments, pr\u00e9serve leur couleur et leur saveur naturelle et n’a aucun effet secondaire nocif. Il se pr\u00e9sente sous forme de cristaux blancs \u00e0 blanc jaun\u00e2tre ou de poudres cristallines et est largement utilis\u00e9 dans l’industrie alimentaire.<\/p>\n

Il existe principalement les m\u00e9thodes suivantes pour pr\u00e9parer l’\u00e9rythorbate de sodium en Chine :<\/p>\n

1. L’\u00e9rythorbate de sodium est pr\u00e9par\u00e9 en faisant r\u00e9agir de la vitamine C d\u00e9shydrog\u00e9n\u00e9e avec des sels de sodium (tels que l’hydroxyde de sodium). Gr\u00e2ce \u00e0 ce proc\u00e9d\u00e9, la puret\u00e9 et le rendement du produit sont garantis en r\u00e9gulant les conditions de r\u00e9action en laboratoire ou sur un \u00e9quipement industriel. Apr\u00e8s la r\u00e9action, il est purifi\u00e9 par des m\u00e9thodes telles que l’extraction par solvant et la cristallisation pour obtenir de l’\u00e9rythorbate de sodium de haute puret\u00e9. La synth\u00e8se chimique \u00e9tant peu co\u00fbteuse et produisant des rendements \u00e9lev\u00e9s, elle est devenue la m\u00e9thode de pr\u00e9paration pr\u00e9f\u00e9r\u00e9e.<\/p>\n

2. L’\u00e9rythorbate de sodium est produit lors de la fermentation \u00e0 l’aide de micro-organismes sp\u00e9cifiques. En utilisant des milieux de culture adapt\u00e9s et en optimisant les conditions de fermentation, les micro-organismes sont capables de convertir les mati\u00e8res premi\u00e8res en produits cibles. Par la suite, l’\u00e9rythorbate de sodium est extrait du bouillon de fermentation par des \u00e9tapes d’extraction et de purification. Bien que les m\u00e9thodes biologiques pr\u00e9sentent des avantages en termes de protection de l’environnement et de durabilit\u00e9, leurs co\u00fbts de production et leur complexit\u00e9 technique sont g\u00e9n\u00e9ralement \u00e9lev\u00e9s.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n
Articles<\/strong><\/td>\nNormes<\/strong><\/td>\n<\/tr>\n
Identification<\/td>\nPositive<\/td>\n<\/tr>\n
Dosage(C6H7O6Na\u30fbH2O)<\/td>\n98.0~100%~100.5%<\/td>\n<\/tr>\n
Rotation sp\u00e9cifique [\u03b1]D25<\/td>\n+95.5\u00b0~+98.0\u00b0<\/td>\n<\/tr>\n
pH (1:20)<\/td>\n5.5~8.0<\/td>\n<\/tr>\n
Plomb<\/td>\n2 PPM Max<\/td>\n<\/tr>\n
M\u00e9taux lourds (en tant que Pb)<\/td>\n10 PPM Max<\/td>\n<\/tr>\n
Arsenic<\/td>\n3 PPM Max<\/td>\n<\/tr>\n
Perte au s\u00e9chage<\/td>\n0,25% Max<\/td>\n<\/tr>\n
Oxalate<\/td>\nTest r\u00e9ussi<\/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
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Boissons \u00e0 base de jus de fruits<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Boissons pour sportifs<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Aliments en conserve<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Sauces<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de viande<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Boulangerie<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Aliments congel\u00e9s<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Biscuits<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Gel\u00e9e<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Chocolat<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Fruits secs<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Prot\u00e9ines en poudre<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’\u00e9rythorbate de sodium a un large \u00e9ventail d’utilisations<\/span><\/h2>\n
    \n
  1. En emp\u00eachant l’oxydation des graisses et des huiles des aliments, l’\u00e9rythorbate de sodium, un antioxydant efficace, prolonge la dur\u00e9e de conservation des aliments tout en pr\u00e9servant leur saveur et leur contenu nutritionnel.<\/li>\n
  2. En inhibant l’oxydation des compos\u00e9s ph\u00e9noliques, l’\u00e9rythorbate de sodium peut r\u00e9duire efficacement le brunissement des aliments et maintenir la couleur et l’apparence des aliments.<\/li>\n
  3. Pendant la transformation des aliments, l’\u00e9rythorbate de sodium peut am\u00e9liorer la stabilit\u00e9 des aliments et emp\u00eacher la d\u00e9gradation et la d\u00e9faillance des ingr\u00e9dients alimentaires.<\/li>\n
  4. En r\u00e9duisant les r\u00e9actions d’oxydation, il aide \u00e0 maintenir la saveur et le go\u00fbt d’origine des aliments et pr\u00e9vient les changements de go\u00fbt caus\u00e9s par l’oxydation.<\/li>\n<\/ol>\n

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

    Question : L\u2019\u00e9rythorbate de sodium est-il identique \u00e0 la vitamine C ?<\/p>\n

    R\u00e9ponse : Bien que l\u2019\u00e9rythorbate de sodium et la vitamine C aient tous deux des effets antioxydants, ils ne sont pas identiques. Un isom\u00e8re de la vitamine C appel\u00e9 \u00e9rythorbate de sodium est principalement utilis\u00e9 comme antioxydant dans les aliments. Il peut pr\u00e9venir efficacement l\u2019oxydation et le brunissement des aliments et pr\u00e9sente une bonne stabilit\u00e9. En revanche, la vitamine C joue un r\u00f4le nutritionnel important dans l\u2019organisme, notamment en soutenant le syst\u00e8me immunitaire et la synth\u00e8se du collag\u00e8ne, mais elle est relativement instable et se d\u00e9grade facilement lors de la transformation et du stockage des aliments.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS : 6381-77-7<\/li>\n
    • Formule chimique: C6<\/sub>H7<\/sub>NaO6<\/sub><\/li>\n
    • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Norme : FCC IX<\/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":9526,"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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