{"id":9551,"date":"2024-06-20T10:21:54","date_gmt":"2024-06-20T02:21:54","guid":{"rendered":"https:\/\/theo.niranbio.com\/gomme-de-gellane\/"},"modified":"2024-08-13T17:36:54","modified_gmt":"2024-08-13T09:36:54","slug":"gomme-de-gellane","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/gomme-de-gellane.html","title":{"rendered":"Gomme gellane"},"content":{"rendered":"

<\/span>Qu’est-ce que la gomme gellane ?<\/span><\/h2>\n

La gomme gellane est un polysaccharide lin\u00e9aire compos\u00e9 de rhamnose, de glucose et d’acide glucuronique dans un rapport 2:1:1, ainsi que de quatre monosaccharides r\u00e9p\u00e9titifs servant d’unit\u00e9s structurelles. Il a une apparence de poudre beige, n’a pas de go\u00fbt ni d’odeur particuliers, a une bonne r\u00e9sistance \u00e0 la chaleur et aux acides et est \u00e9galement tr\u00e8s stable aux enzymes. Il peut \u00eatre largement utilis\u00e9 dans l’industrie alimentaire comme \u00e9paississant et est souvent ajout\u00e9 aux produits laitiers tels que les confitures, les gel\u00e9es, les boissons et les yaourts.<\/p>\n

Il existe deux principales pr\u00e9parations et approvisionnements de gomme gellane en Chine :<\/p>\n

    \n
  1. Pr\u00e9paration de la gomme gellane par m\u00e9thode \u00e0 chaud Dans le processus de pr\u00e9paration traditionnel de la gomme gellane, la pr\u00e9paration \u00e0 chaud est la m\u00e9thode la plus couramment utilis\u00e9e. Cette m\u00e9thode n\u00e9cessite beaucoup d’\u00e9nergie. La gomme gellane est form\u00e9e par r\u00e9action et m\u00e9lange \u00e0 haute temp\u00e9rature. Sa viscosit\u00e9 initiale peut \u00eatre ajust\u00e9e en fonction de diff\u00e9rents besoins, mais il existe certains probl\u00e8mes de consommation d’\u00e9nergie, et il est \u00e9galement facile de produire des probl\u00e8mes environnementaux tels que les gaz r\u00e9siduaires et les eaux us\u00e9es.<\/li>\n
  2. Pr\u00e9paration de la gomme gellane par la m\u00e9thode \u00e0 froid Avec l’am\u00e9lioration continue de la sensibilisation \u00e0 l’environnement, la gomme gellane pr\u00e9par\u00e9e par la m\u00e9thode \u00e0 froid a progressivement attir\u00e9 l’attention et la recherche des gens. La m\u00e9thode \u00e0 froid utilise des r\u00e9actions chimiques et des effets physiques pour former la gomme gellane \u00e0 tr\u00e8s basse temp\u00e9rature. Le processus de pr\u00e9paration ne n\u00e9cessite pas beaucoup d’\u00e9nergie et ne produit pas de probl\u00e8mes environnementaux tels que les gaz r\u00e9siduaires et les eaux us\u00e9es. Par cons\u00e9quent, par rapport \u00e0 la m\u00e9thode traditionnelle \u00e0 chaud, la m\u00e9thode \u00e0 froid pr\u00e9sente de plus grands avantages en termes de protection de l’environnement et de consommation d’\u00e9nergie.<\/li>\n<\/ol>\n

    <\/span>Dosage recommand\u00e9 :<\/span><\/h2>\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 (jus, boissons lact\u00e9es, etc.)<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
    Gel\u00e9e et pudding<\/td>\n2,0-5,0 g\/kg<\/td>\n<\/tr>\n
    Produits laitiers (yaourt, fromage, etc.)<\/td>\n0,1-0,5 g\/kg<\/td>\n<\/tr>\n
    Bonbons<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Aliments en conserve (confiture, gel\u00e9e en conserve, etc.)<\/td>\n0,3-1,0 g\/kg<\/td>\n<\/tr>\n
    Assaisonnements et sauces<\/td>\n0,1-0,8 g\/kg<\/td>\n<\/tr>\n
    Produits de boulangerie<\/td>\n0,05-0,3 g\/kg<\/td>\n<\/tr>\n
    Boissons \u00e0 base de prot\u00e9ines v\u00e9g\u00e9tales<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    <\/span>La gomme gellane a un large \u00e9ventail d’utilisations<\/span><\/h2>\n
      \n
    1. Effet \u00e9paississant : la gomme gellane peut augmenter consid\u00e9rablement la viscosit\u00e9 des liquides \u00e0 faible concentration, les rendant plus \u00e9pais. Elle est particuli\u00e8rement adapt\u00e9e aux boissons, condiments et sauces, et peut am\u00e9liorer le go\u00fbt et la fluidit\u00e9 du produit.<\/li>\n
    2. Effet g\u00e9lifiant : la gomme gellane peut former un gel transparent et stable avec une texture flexible et n’est pas facile \u00e0 casser. M\u00eame dans des conditions de chauffage ou d’acide, le gel form\u00e9 par la gomme gellane peut conserver sa structure et sa fonction. Il est largement utilis\u00e9 dans les aliments tels que la gel\u00e9e, le pudding et la confiture pour fournir une texture et une apparence de gel id\u00e9ales.<\/li>\n
    3. Effet de suspension : la gomme gellane peut suspendre efficacement les ingr\u00e9dients solides tels que la pulpe et les fibres dans les boissons pour les emp\u00eacher de se d\u00e9poser au fond. Il est particuli\u00e8rement adapt\u00e9 aux jus, aux boissons lact\u00e9es et aux boissons \u00e0 base de prot\u00e9ines v\u00e9g\u00e9tales pour assurer l’uniformit\u00e9 des boissons pendant la dur\u00e9e de conservation.<\/li>\n
    4. Effet stabilisateur : la gomme gellane peut conserver ses fonctions d’\u00e9paississement et de g\u00e9lification dans diverses conditions de temp\u00e9rature sans d\u00e9composition ni d\u00e9faillance. M\u00eame dans des conditions acides, la gomme gellane peut maintenir sa stabilit\u00e9 sans d\u00e9sint\u00e9gration du gel. Il est largement utilis\u00e9 dans les aliments qui n\u00e9cessitent de la stabilit\u00e9, tels que le yaourt et la vinaigrette, pour prolonger la dur\u00e9e de conservation du produit et conserver un go\u00fbt de haute qualit\u00e9.<\/li>\n<\/ol>\n

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

      Question : La gomme gellane est-elle de la carragh\u00e9nine ?<\/p>\n

      R\u00e9ponse : La gomme gellane et la carragh\u00e9nane sont des additifs alimentaires distincts avec des origines et des propri\u00e9t\u00e9s diff\u00e9rentes. La gomme gellane, d\u00e9riv\u00e9e de la fermentation bact\u00e9rienne, forme des gels transparents et stables \u00e0 la chaleur et est utilis\u00e9e dans une vari\u00e9t\u00e9 de produits alimentaires pour ses capacit\u00e9s polyvalentes de modification de texture.<\/p>\n

      En revanche, la carragh\u00e9nine, extraite des algues rouges, est un polysaccharide sulfat\u00e9 disponible sous diff\u00e9rents types (kappa, iota, lambda), chacun offrant des propri\u00e9t\u00e9s g\u00e9lifiantes ou \u00e9paississantes uniques. Bien que les deux soient utilis\u00e9s pour des applications similaires, leurs diff\u00e9rences structurelles et leurs effets de texture les rendent adapt\u00e9s \u00e0 des formulations alimentaires sp\u00e9cifiques.<\/p>\n","protected":false},"excerpt":{"rendered":"

        \n
      • CAS: 71010-52-1<\/li>\n
      • Formule chimique: \/<\/li>\n
      • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
      • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
      • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n
        \n
        <\/div>\n<\/div>\n","protected":false},"featured_media":9575,"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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