{"id":9527,"date":"2024-06-20T10:19:37","date_gmt":"2024-06-20T02:19:37","guid":{"rendered":"https:\/\/theo.niranbio.com\/carraghenane\/"},"modified":"2024-08-13T17:36:44","modified_gmt":"2024-08-13T09:36:44","slug":"carraghenane","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/carraghenane.html","title":{"rendered":"Carragh\u00e9nane"},"content":{"rendered":"

<\/span>Qu’est-ce que la carragh\u00e9nine ?<\/span><\/h2>\n

L’algue rouge est la source du collo\u00efde hydrophile connu sous le nom de carragh\u00e9nane. Il a l’apparence d’une poudre ou de granul\u00e9s blancs ou brun clair, inodores ou l\u00e9g\u00e8rement parfum\u00e9s. Il peut \u00eatre largement utilis\u00e9 dans le secteur alimentaire comme coagulant, \u00e9paississant ou stabilisant.<\/p>\n

La pr\u00e9paration de la carragh\u00e9nane consiste principalement \u00e0 laver et s\u00e9cher l’algue, \u00e0 la placer dans un pot d’extraction, \u00e0 ajouter 30 \u00e0 50 fois de l’eau (ou une quantit\u00e9 appropri\u00e9e de solution alcaline), \u00e0 \u200b\u200bla chauffer \u00e0 la vapeur (environ 100 \u00b0C) pendant 40 \u00e0 60 minutes, \u00e0 filtrer, \u00e0 ajouter des solvants alcooliques \u00e0 l’extrait filtr\u00e9 tout en remuant, \u00e0 centrifuger et \u00e0 le pr\u00e9cipiter par s\u00e9chage au tambour et broyage pour obtenir le produit. Lors du s\u00e9chage au tambour, des mono- ou di-glyc\u00e9rides ou des polysorbates doivent \u00eatre ajout\u00e9s comme agents de d\u00e9moulage au tambour.<\/p>\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
Produits laitiers<\/td>\n0,3-1,0 g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de viande<\/td>\n0,5-1,5 g\/kg<\/td>\n<\/tr>\n
Gel\u00e9e et pudding<\/td>\n3,0-10,0 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n1,0-3,0 g\/kg<\/td>\n<\/tr>\n
Aliments en conserve<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Boissons<\/td>\n0,1-0,5 g\/kg<\/td>\n<\/tr>\n
Produits de boulangerie<\/td>\n0,1-0,5 g\/kg<\/td>\n<\/tr>\n
Sauces et condiments<\/td>\n0,2-0,5 g\/kg<\/td>\n<\/tr>\n
Glaces et desserts glac\u00e9s<\/td>\n0,1-0,4 g\/kg<\/td>\n<\/tr>\n
Lait v\u00e9g\u00e9tal<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Boissons \u00e0 base de prot\u00e9ines de lactos\u00e9rum<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Produits laitiers ferment\u00e9s<\/td>\n0,2-0,4 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>La carrag\u00e9nine a une large gamme d’utilisations<\/span><\/h2>\n
    \n
  1. Effet \u00e9paississant : la carragh\u00e9nine peut augmenter consid\u00e9rablement la viscosit\u00e9 des liquides, conf\u00e9rant aux produits une texture plus \u00e9paisse et un go\u00fbt plus riche. Cet effet \u00e9paississant est particuli\u00e8rement adapt\u00e9 aux produits laitiers, aux boissons et aux condiments, tels que le lait au chocolat, les vinaigrettes, etc., pour garantir que le produit conserve une viscosit\u00e9 et une texture constantes pendant le traitement et la consommation.<\/li>\n
  2. Effet g\u00e9lifiant : la carragh\u00e9nane peut former des gels fermes ou mous dans des conditions appropri\u00e9es, offrant diff\u00e9rents effets de texture selon les diff\u00e9rents besoins. La carragh\u00e9nane lambda est principalement utilis\u00e9e comme \u00e9paississant, tandis que la carragh\u00e9nane kappa forme un gel dur et la carragh\u00e9nane irlandaise forme un gel mou. Elle est largement utilis\u00e9e dans les desserts tels que la gel\u00e9e, le pudding et les bonbons mous pour offrir une texture et une apparence de gel id\u00e9ales.<\/li>\n
  3. Effet de suspension : la carragh\u00e9nane peut suspendre efficacement les particules solides dans les boissons pour les emp\u00eacher de se d\u00e9poser, assurant une distribution uniforme et la stabilit\u00e9 des boissons pendant la dur\u00e9e de conservation. Cette caract\u00e9ristique la rend particuli\u00e8rement adapt\u00e9e aux boissons \u00e0 base de jus de fruits, aux boissons lact\u00e9es, etc., pour maintenir l’attrait visuel et la consistance du go\u00fbt du produit.<\/li>\n
  4. Effet stabilisant : la carragh\u00e9nine a une excellente stabilit\u00e9 dans les environnements \u00e0 haute temp\u00e9rature et acides, et peut maintenir ses effets \u00e9paississants et g\u00e9lifiants pendant le traitement et le stockage. Que ce soit dans des aliments acides tels que le yaourt ou dans des produits en conserve et cuits au four transform\u00e9s \u00e0 haute temp\u00e9rature, la carragh\u00e9nine peut fournir une stabilisation durable pour garantir la qualit\u00e9 et la coh\u00e9rence du produit.<\/li>\n
  5. Effet \u00e9mulsifiant : la carragh\u00e9nine aide \u00e0 disperser et stabiliser uniform\u00e9ment les graisses, \u00e0 emp\u00eacher la s\u00e9paration de l’huile et \u00e0 maintenir l’uniformit\u00e9 et la texture du produit. Cela en fait un additif id\u00e9al pour les aliments \u00e9mulsifi\u00e9s tels que la margarine, la cr\u00e8me glac\u00e9e et les sauces, garantissant que le produit final a un bon go\u00fbt et un bon effet visuel.<\/li>\n
  6. Effet de r\u00e9tention d’eau : la carragh\u00e9nine peut retenir efficacement l’humidit\u00e9 dans les aliments, emp\u00eacher le dess\u00e8chement et le vieillissement, et ainsi prolonger la dur\u00e9e de conservation du produit. Cette caract\u00e9ristique est largement utilis\u00e9e dans les produits \u00e0 base de viande, les produits \u00e0 base de p\u00e2te de poisson et les produits \u00e0 base de farine pour garantir que le produit conserve une bonne texture et une bonne fra\u00eecheur pendant le stockage et la transformation.<\/li>\n<\/ol>\n

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

    Question : Pourquoi la carrag\u00e9nine provoque-t-elle une inflammation ?<\/p>\n

    R\u00e9ponse : La carrag\u00e9nine peut provoquer une inflammation \u00e0 fortes doses ou \u00e0 long terme, ce qui est li\u00e9 \u00e0 son impact potentiel sur l’intestin. Certaines \u00e9tudes ont montr\u00e9 que la carrag\u00e9nine peut modifier le microbiote intestinal, stimuler directement les cellules \u00e9pith\u00e9liales intestinales, activer le syst\u00e8me immunitaire, d\u00e9clencher la lib\u00e9ration de m\u00e9diateurs inflammatoires et entra\u00eener des r\u00e9ponses inflammatoires. De plus, la carrag\u00e9nine qui n’a pas \u00e9t\u00e9 enti\u00e8rement transform\u00e9e peut augmenter le risque d’inflammation lorsqu’elle est consomm\u00e9e \u00e0 fortes doses.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 11114-20-8<\/li>\n
    • Formule chimique: C24<\/sub>H36<\/sub>O25<\/sub>S2<\/sub><\/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":9528,"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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