{"id":9532,"date":"2024-06-20T11:14:14","date_gmt":"2024-06-20T03:14:14","guid":{"rendered":"https:\/\/theo.niranbio.com\/acide-erythorbique-de-qualite-alimentaire\/"},"modified":"2024-08-19T11:58:43","modified_gmt":"2024-08-19T03:58:43","slug":"acide-erythorbique-de-qualite-alimentaire","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/acide-erythorbique-de-qualite-alimentaire.html","title":{"rendered":"Acide \u00e9rythorbique de qualit\u00e9 alimentaire"},"content":{"rendered":"

<\/span>Qu’est-ce que l’acide \u00e9rythorbique ?<\/span><\/h2>\n

L’acide \u00e9rythorbique est un st\u00e9r\u00e9oisom\u00e8re, similaire \u00e0 la vitamine C dans ses propri\u00e9t\u00e9s chimiques. Il se pr\u00e9sente sous la forme d’une poudre cristalline blanche. Il est assez stable \u00e0 l’air lorsqu’il est sec et est largement utilis\u00e9 dans les produits \u00e0 base de viande. Il existe deux principaux proc\u00e9d\u00e9s de pr\u00e9paration de l’acide \u00e9rythorbique :<\/p>\n

1. En utilisant l’amidon de ma\u00efs comme mati\u00e8re premi\u00e8re, il est ferment\u00e9 en glucose puis transform\u00e9 en m\u00e9thyl2-c\u00e9togluconate. L’isoascorbate de sodium est obtenu par traitement au m\u00e9thylate de sodium, puis dessal\u00e9 par une r\u00e9sine \u00e9changeuse d’ions pour obtenir de l’acide isoascorbique. C’est \u00e9galement le proc\u00e9d\u00e9 de pr\u00e9paration le plus courant en Chine.<\/p>\n

2. Utilisation de micro-organismes sp\u00e9cifiques pour a\u00e9rer le glucose ou l’amidon afin d’obtenir de l’\u03b1-c\u00e9togluconate de calcium, puis utilisation de m\u00e9thanol et d’acide sulfurique pour former de l’ester m\u00e9thylique, puis ajout d’une solution d’hydroxyde de sodium et de m\u00e9thanol pour une r\u00e9action d’\u00e9nolisation afin d’obtenir de l’acide \u00e9rythorbique.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Articles<\/strong><\/td>\nNormes<\/strong><\/td>\n<\/tr>\n
Identification<\/td>\nA & B<\/td>\n<\/tr>\n
Contenu<\/td>\n98.0% – 100.5%<\/td>\n<\/tr>\n
Rotation sp\u00e9cifique<\/td>\n-16.5 \uff5e -18.0<\/td>\n<\/tr>\n
Perte au s\u00e9chage (%)<\/td>\n0.08%<\/td>\n<\/tr>\n
OGM<\/td>\nSans OGM<\/td>\n<\/tr>\n
R\u00e9sidus sur<\/td>\n0,3 %MAX<\/td>\n<\/tr>\n
M\u00e9tal lourd (Pb)<\/td>\n10 PPM MAX<\/td>\n<\/tr>\n
Plomb<\/td>\n2 PPM MAX<\/td>\n<\/tr>\n
Arsenic<\/td>\n3 PPM MAX<\/td>\n<\/tr>\n
Odeur<\/td>\nAucune odeur particuli\u00e8re<\/td>\n<\/tr>\n
Taille de la maille<\/td>\n100% Thru.40Mesh<\/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
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Boissons \u00e0 base de jus<\/td>\n0,1-0,2 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
Biscuits<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Chocolat<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Prot\u00e9ines en poudre<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Fruits surgel\u00e9s<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Boissons aromatis\u00e9es<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’acide \u00e9rythorbique a une large gamme d’utilisations<\/span><\/h2>\n

L’acide \u00e9rythorbique peut neutraliser efficacement les radicaux libres et emp\u00eacher l’oxydation des graisses et des huiles dans les aliments, prolongeant ainsi la dur\u00e9e de conservation des aliments et pr\u00e9servant leur couleur et leur saveur. En r\u00e9duisant l’oxydation des compos\u00e9s ph\u00e9noliques, l’acide \u00e9rythorbique peut emp\u00eacher les aliments de brunir et maintenir leur apparence et leur qualit\u00e9.<\/p>\n

Pendant la transformation des aliments, l’acide \u00e9rythorbique peut am\u00e9liorer la stabilit\u00e9 des aliments, emp\u00eacher la d\u00e9gradation des ingr\u00e9dients et maintenir la qualit\u00e9 du produit. En r\u00e9duisant les r\u00e9actions d’oxydation, l’acide \u00e9rythorbique peut aider \u00e0 conserver la saveur d’origine des aliments et \u00e0 pr\u00e9venir les changements de saveur caus\u00e9s par l’oxydation.<\/p>\n

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

Question : Quelles sont les diff\u00e9rences et les avantages de l’acide \u00e9rythorbique par rapport \u00e0 la vitamine C ?<\/p>\n

R\u00e9ponse : Le corps utilise la vitamine C, qui est la forme active de l’acide ascorbique, principalement comme nutriment et pour soutenir de nombreux processus physiologiques comme l’absorption du fer et la formation de collag\u00e8ne. Elle a un effet antioxydant important dans le corps, soutient le syst\u00e8me immunitaire et favorise la cicatrisation des plaies. L’acide \u00e9rythorbique est un isom\u00e8re de la vitamine C et est principalement utilis\u00e9 comme additif alimentaire. Sa fonction est ax\u00e9e sur la pr\u00e9vention de l’oxydation et du brunissement des aliments. Il est efficace comme antioxydant dans la transformation des aliments, mais sa fonction nutritionnelle est relativement faible. Avantages :<\/p>\n

1. Dans la transformation et le stockage des aliments, l’acide \u00e9rythorbique pr\u00e9sente une grande stabilit\u00e9 et n’est pas facilement d\u00e9grad\u00e9 par la chaleur, la lumi\u00e8re et l’oxyg\u00e8ne, ce qui le rend plus efficace pour prolonger la dur\u00e9e de conservation des aliments et conserver la saveur. En revanche, la vitamine C se d\u00e9grade plus facilement dans ces conditions, de sorte que sa stabilit\u00e9 dans les aliments est faible.<\/p>\n

2. L’acide \u00e9rythorbique est largement utilis\u00e9 dans le secteur alimentaire, notamment dans les produits \u00e0 base de viande, les aliments en conserve, les jus et les boissons, en raison de sa grande stabilit\u00e9. Il prolonge efficacement la dur\u00e9e de conservation des aliments et maintient la qualit\u00e9 et la saveur du produit final. L’acide isor\u00e9corbique r\u00e9duit les pertes lors du stockage et du traitement \u00e0 long terme et pr\u00e9sente g\u00e9n\u00e9ralement de meilleurs avantages \u00e9conomiques. Cependant, la vitamine C est principalement utilis\u00e9e pour les compl\u00e9ments nutritionnels et le soutien \u00e0 la sant\u00e9, et son \u00e9conomie et sa stabilit\u00e9 ne sont pas aussi bonnes que celles de l’acide isor\u00e9corbique dans les applications de l’industrie alimentaire.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS : 89-65-6<\/li>\n
  • Formule chimique: C6<\/sub>H8<\/sub>O6<\/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":9535,"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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