{"id":9655,"date":"2024-06-20T11:49:16","date_gmt":"2024-06-20T03:49:16","guid":{"rendered":"https:\/\/theo.niranbio.com\/colorant-caramel-de-qualite-alimentaire\/"},"modified":"2024-08-19T13:47:28","modified_gmt":"2024-08-19T05:47:28","slug":"colorant-caramel-de-qualite-alimentaire","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/colorant-caramel-de-qualite-alimentaire.html","title":{"rendered":"Colorant caramel de qualit\u00e9 alimentaire"},"content":{"rendered":"

<\/span>Qu’est-ce que le colorant caramel de qualit\u00e9 alimentaire ?<\/span><\/h2>\n

Le colorant caramel de qualit\u00e9 alimentaire est un colorant utilis\u00e9 dans les aliments et les boissons. Il se d\u00e9cline dans des nuances allant du brun clair au brun fonc\u00e9 et peut se pr\u00e9senter sous forme liquide ou en poudre.<\/p>\n

Il est fabriqu\u00e9 \u00e0 partir de sucres par une r\u00e9action de caram\u00e9lisation chauff\u00e9e, pr\u00e9sente une bonne stabilit\u00e9 de couleur et convient \u00e0 une vari\u00e9t\u00e9 d’aliments et de boissons, tels que les boissons, les produits de boulangerie et les assaisonnements. Les principaux processus de pr\u00e9paration du colorant caramel de qualit\u00e9 alimentaire comprennent la caram\u00e9lisation, la m\u00e9thode des acides amin\u00e9s et la m\u00e9thode du sulfate d’ammonium.<\/p>\n

C’est le processus le plus courant et il convient \u00e0 la plupart des aliments et des boissons en raison de son processus simple et de son faible co\u00fbt. En Chine, ce processus est largement utilis\u00e9 en raison de son applicabilit\u00e9 universelle. La m\u00e9thode des acides amin\u00e9s consiste \u00e0 faire r\u00e9agir des sucres avec des acides amin\u00e9s \u00e0 haute temp\u00e9rature pour produire un caramel colorant \u00e0 haute stabilit\u00e9, qui est principalement utilis\u00e9 pour les produits ayant des exigences \u00e9lev\u00e9es en mati\u00e8re de stabilit\u00e9 de la couleur, tels que la bi\u00e8re et les assaisonnements. Bien que cette m\u00e9thode soit plus importante dans des applications sp\u00e9cifiques, son champ d’application global est plus restreint que la m\u00e9thode de caram\u00e9lisation.<\/p>\n

La m\u00e9thode du sulfate d’ammonium produit du caramel colorant en faisant r\u00e9agir des sucres avec de l’ammoniac et de l’acide sulfurique, et est principalement utilis\u00e9e dans les aliments qui n\u00e9cessitent une stabilit\u00e9 extr\u00eamement \u00e9lev\u00e9e, tels que certains assaisonnements et la sauce soja. Cette m\u00e9thode est plus couramment utilis\u00e9e pour des besoins sp\u00e9cifiques, mais dans l’ensemble, elle n’est pas aussi courante que la caram\u00e9lisation.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
POINT<\/td>\nSTANDARD<\/td>\n<\/tr>\n
E 0,1 %1CM (610nm) Absorbance<\/td>\n0.259-0.285<\/td>\n<\/tr>\n
Densit\u00e9 (25\u00b0C)<\/td>\n1.255-1.270<\/td>\n<\/tr>\n
Viscosit\u00e9 (25\u00b0C)=< Cps<\/td>\n8000<\/td>\n<\/tr>\n
Valeur PH<\/td>\n2.7-3.3<\/td>\n<\/tr>\n
Point de trouble>= minutes<\/td>\n40<\/td>\n<\/tr>\n
Temps de g\u00e9lification >=mins<\/td>\n100<\/td>\n<\/tr>\n
R\u00e9sinification >= hrs<\/td>\n20<\/td>\n<\/tr>\n
Point iso\u00e9lectrique =<<\/td>\n1.0<\/td>\n<\/tr>\n
Test de stabilit\u00e9 \u00e0 l’acide<\/td>\nPas de trouble<\/td>\n<\/tr>\n
Test d’alcool\u00e9mie (solution d’alcool \u00e0 50 % V\/V)<\/td>\nPas de trouble<\/td>\n<\/tr>\n
Azote ammoniacal (sous forme de NH3) =< %.<\/td>\n0.5<\/td>\n<\/tr>\n
Dioxyde de soufre (sous forme de SO2) =< %<\/td>\n0.1<\/td>\n<\/tr>\n
Azote total (sous forme d’azote) =< %.<\/td>\n3.3<\/td>\n<\/tr>\n
Soufre total (en tant que S) =< %.<\/td>\n3.5<\/td>\n<\/tr>\n
4-M\u00e9thyl Imidazole =< mg\/kg<\/td>\n200<\/td>\n<\/tr>\n
Arsenic(As As) =< mg\/kg<\/td>\n1.0<\/td>\n<\/tr>\n
Plomb (As Pb) =< mg\/kg<\/td>\n2.0<\/td>\n<\/tr>\n
M\u00e9taux lourds (As Pb) =< mg\/kg<\/td>\n25<\/td>\n<\/tr>\n
Mercure (As Hg) =< mg\/kg<\/td>\n0.1<\/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<\/td>\nUtilisation maximale (g\/kg)<\/td>\n<\/tr>\n
Boissons gazeuses<\/td>\n0,1 – 0,5 g\/kg<\/td>\n<\/tr>\n
Bi\u00e8re<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Boissons aux fruits<\/td>\n0,05 – 0,1 g\/kg<\/td>\n<\/tr>\n
Sauce soja<\/td>\n0,5 – 1,0 g\/kg<\/td>\n<\/tr>\n
Sauce barbecue<\/td>\n0,2 – 0,5 g\/kg<\/td>\n<\/tr>\n
Assaisonnements<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Chocolat<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Aliments en conserve<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Produits laitiers<\/td>\n0,1 – 0,2 g\/kg<\/td>\n<\/tr>\n
Sauces<\/td>\n0,2 – 0,5 g\/kg<\/td>\n<\/tr>\n
\u00c9pices<\/td>\n0,1 – 0,2 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Le colorant caramel de qualit\u00e9 alimentaire a une large gamme d’utilisations<\/span><\/h2>\n
    \n
  1. Fonction de coloration : la fonction principale du colorant caramel de qualit\u00e9 alimentaire est de donner de la couleur aux aliments et aux boissons, rendant les produits visuellement attrayants. Il peut aller du brun clair au brun fonc\u00e9 et peut imiter les couleurs des aliments naturels, am\u00e9liorant l’apparence des produits et les rendant plus attrayants et plus coh\u00e9rents.<\/li>\n
  2. Am\u00e9liorer l’apparence : le colorant caramel peut \u00eatre r\u00e9parti uniform\u00e9ment dans les aliments et les boissons, am\u00e9liorant ainsi la coh\u00e9rence de l’apparence des produits. Il peut masquer les diff\u00e9rences de couleur naturelles des mati\u00e8res premi\u00e8res, rendant la couleur du produit final plus uniforme et plus belle.<\/li>\n
  3. Stabilit\u00e9 et tol\u00e9rance : Le colorant caramel a une bonne stabilit\u00e9 dans diverses conditions de transformation des aliments, y compris diff\u00e9rentes valeurs de pH et temp\u00e9ratures. Il peut r\u00e9sister \u00e0 des conditions de traitement et de stockage \u00e0 haute temp\u00e9rature pendant le traitement et conserver sa couleur. Cela rend le colorant caramel particuli\u00e8rement adapt\u00e9 aux aliments qui sont stock\u00e9s pendant une longue p\u00e9riode ou trait\u00e9s thermiquement.<\/li>\n
  4. Am\u00e9liorer l’attrait commercial des aliments : En ajustant la concentration de colorant caramel, les fabricants peuvent ajuster la couleur des aliments en fonction des pr\u00e9f\u00e9rences des consommateurs et de la demande du march\u00e9, am\u00e9liorant ainsi la comp\u00e9titivit\u00e9 des produits sur le march\u00e9. L’utilisation de colorant caramel peut aider les marques \u00e0 se d\u00e9marquer visuellement et \u00e0 am\u00e9liorer l’attrait des produits.<\/li>\n<\/ol>\n

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

    Question : Le colorant caramel de qualit\u00e9 alimentaire est-il biologique ? Quelles sont ses alternatives naturelles ?<\/p>\n

    R\u00e9ponse : Le colorant caramel de qualit\u00e9 alimentaire est un colorant fabriqu\u00e9 \u00e0 partir de sucres par chauffage et r\u00e9action de caram\u00e9lisation, il peut donc \u00eatre consid\u00e9r\u00e9 comme une substance organique. Le processus de production du colorant caramel n’implique aucun produit chimique synth\u00e9tique et repose principalement sur la r\u00e9action de chauffage des sucres, il est donc consid\u00e9r\u00e9 comme naturel dans de nombreux aliments et boissons. Ses alternatives naturelles comprennent le carot\u00e8ne, la levure de riz rouge, etc.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 8028-89-5<\/li>\n
    • Formule chimique: C10H10O<\/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","protected":false},"featured_media":9657,"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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