{"id":9661,"date":"2024-06-20T10:17:57","date_gmt":"2024-06-20T02:17:57","guid":{"rendered":"https:\/\/theo.niranbio.com\/sorbate-de-potassium-de-qualite-alimentaire\/"},"modified":"2024-08-19T13:35:18","modified_gmt":"2024-08-19T05:35:18","slug":"sorbate-de-potassium-de-qualite-alimentaire","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/sorbate-de-potassium-de-qualite-alimentaire.html","title":{"rendered":"Sorbate de potassium de qualit\u00e9 alimentaire"},"content":{"rendered":"

<\/span>Qu’est-ce que le sorbate de potassium ?<\/b><\/strong><\/span><\/h2>\n

Le sorbate de potassium est un granul\u00e9 ou une poudre blanche, et les granul\u00e9s sont les plus utilis\u00e9s, principalement en forme de colonne, et il existe \u00e9galement quelques granul\u00e9s sph\u00e9riques. Il est inodore ou l\u00e9g\u00e8rement odorant. Il absorbe facilement l’humidit\u00e9 et se d\u00e9colore en raison de l’oxydation et de la d\u00e9composition lorsqu’il est expos\u00e9 \u00e0 l’air pendant une longue p\u00e9riode. Il est largement utilis\u00e9 pour la conservation des aliments, des cosm\u00e9tiques et des aliments pour animaux en raison de son absorption et de son m\u00e9tabolisme faciles par le corps humain, ne laissant aucun r\u00e9sidu et \u00e9tant non toxique.<\/p>\n

Le sorbate de potassium est extrait de fruits ou de plantes naturels, tels que les pommes, les poires et les kakis. La m\u00e9thode d’extraction peut \u00eatre l’extraction \u00e0 l’eau ou \u00e0 l’alcool, mais elle n’est pas souvent utilis\u00e9e dans l’industrie en raison de sa faible efficacit\u00e9 d’extraction et de son co\u00fbt \u00e9lev\u00e9. \u00c0 l’heure actuelle, la synth\u00e8se chimique est principalement utilis\u00e9e dans l’industrie pour produire du sorbate de potassium. La m\u00e9thode de synth\u00e8se chimique consiste \u00e0 faire r\u00e9agir de l’acide sorbique de haute qualit\u00e9 et de l’alcali de potassium dans certaines conditions de r\u00e9action pour g\u00e9n\u00e9rer du sorbate de potassium. Dans le processus de pr\u00e9paration, les principaux facteurs \u00e0 prendre en compte sont les effets de la temp\u00e9rature de r\u00e9action, du temps de r\u00e9action et du rapport molaire des r\u00e9actifs sur la vitesse de r\u00e9action et le rendement.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/b><\/strong><\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Articles<\/b><\/strong><\/td>\nNormes<\/b><\/strong><\/td>\n<\/tr>\n
Essai<\/td>\n99.0-101%-101.0%<\/td>\n<\/tr>\n
Gamme Meiting<\/td>\n133\u2103~135\u2103<\/td>\n<\/tr>\n
Point de sublimation<\/td>\n80\u2103<\/td>\n<\/tr>\n
Valeur du pH<\/td>\n8.5~10.5<\/td>\n<\/tr>\n
Perte au s\u00e9chage<\/td>\n1% Max<\/td>\n<\/tr>\n
Alcalinit\u00e9 (en K2CO3)<\/td>\n1% Max<\/td>\n<\/tr>\n
Ald\u00e9hydes (comme le formald\u00e9hyde)<\/td>\n0,1 % au maximum<\/td>\n<\/tr>\n
M\u00e9taux lourds (en tant que Pb)<\/td>\n10 ppm Max<\/td>\n<\/tr>\n
Mercure<\/td>\n1 ppm Max<\/td>\n<\/tr>\n
Plomb<\/td>\n2 ppm Max<\/td>\n<\/tr>\n
Arsenic<\/td>\n2 ppm Max<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosage recommand\u00e9 :<\/b><\/strong><\/span><\/h2>\n\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 – 0,3 g\/kg<\/td>\n<\/tr>\n
Jus de fruits<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
G\u00e2teaux et p\u00e2tisseries<\/td>\n0,1 – 0,5 g\/kg<\/td>\n<\/tr>\n
Confitures et gel\u00e9es<\/td>\n0,3 – 0,5 g\/kg<\/td>\n<\/tr>\n
Yaourt<\/td>\n0,2 – 0,3 g\/kg<\/td>\n<\/tr>\n
Saucisses<\/td>\n0,1 – 0,2 g\/kg<\/td>\n<\/tr>\n
Charcuterie<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Ketchup et sauces<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
En-cas extrud\u00e9s<\/td>\n0,1 – 0,2 g\/kg<\/td>\n<\/tr>\n
L\u00e9gumes<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Fruits de mer marin\u00e9s<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Sauces \u00e0 salade<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Marinades<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Le sorbate de potassium a une large gamme d’utilisations<\/b><\/strong><\/span><\/h2>\n

1. Conservateurs alimentaires<\/strong> Le sorbate de potassium, \u00e9tant hygroscopique et facilement soluble dans l’eau et l’\u00e9thanol, est principalement utilis\u00e9 pour conserver les denr\u00e9es p\u00e9rissables. Il est couramment ajout\u00e9 au fromage, au yaourt, \u00e0 la cr\u00e8me glac\u00e9e et \u00e0 d’autres produits laitiers sensibles \u00e0 la moisissure, ainsi qu’\u00e0 divers aliments transform\u00e9s comme les fruits en conserve et les desserts, prolongeant ainsi efficacement leur dur\u00e9e de conservation.<\/p>\n

2. Beaut\u00e9 et soins capillaires<\/strong> Outre ses applications alimentaires, le sorbate de potassium est largement utilis\u00e9 dans diverses industries, notamment les cosm\u00e9tiques. Il sert de conservateur dans les produits de beaut\u00e9 sujets \u00e0 la moisissure et \u00e0 la d\u00e9t\u00e9rioration, tels que les shampooings, les laques pour cheveux et les cr\u00e8mes pour la peau, prolongeant ainsi efficacement leur dur\u00e9e de conservation.<\/p>\n

3. Vinification<\/strong> Le sorbate de potassium est couramment utilis\u00e9 dans la vinification pour maintenir la stabilit\u00e9 de la saveur du vin rouge. Sans sorbate de potassium, le go\u00fbt du vin rouge peut s’alt\u00e9rer pendant la fermentation. De plus, les boissons gazeuses, les jus de fruits et les sodas utilisent fr\u00e9quemment le sorbate de potassium comme conservateur.<\/p>\n

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

<\/b>Question : Quel est le conservateur le plus s\u00fbr ?<\/p>\n

R\u00e9ponse : Les conservateurs courants comprennent le benzoate de sodium (viande, poisson et autres produits carn\u00e9s), le sorbate de potassium (boissons, confitures, bonbons, etc.), le nitrite (produits sal\u00e9s, viande en conserve, etc.), l’ac\u00e9tate (g\u00e2teaux, fruits confits, etc.), etc. Ils ont tous de bonnes fonctions de conservation. L’essentiel est de choisir son objectif.<\/p>\n

Question : Le sorbate de potassium est-il sans danger pour la peau ?<\/p>\n

R\u00e9ponse : Le sorbate de potassium est un conservateur et un additif alimentaire. En g\u00e9n\u00e9ral, le sorbate de potassium est inoffensif pour la peau. Le sorbate de potassium \u00e9tant une substance faiblement acide, s’il entre en contact direct avec la peau, il peut provoquer une irritation cutan\u00e9e, provoquant des sympt\u00f4mes tels que des d\u00e9mangeaisons, des rougeurs, un gonflement et des douleurs. \u00c0 ce stade, le patient doit se laver la peau \u00e0 l’eau claire \u00e0 temps et appliquer une pommade au paeonol, une cr\u00e8me \u00e0 la bupr\u00e9norphine et d’autres m\u00e9dicaments pour le traitement local prescrits par le m\u00e9decin.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 24634-61-5; 590-00-1<\/li>\n
  • Formule chimique : C6H7KO2<\/li>\n
  • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
  • Norme : FCC\/E202<\/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":9662,"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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