{"id":9708,"date":"2024-06-20T09:50:45","date_gmt":"2024-06-20T01:50:45","guid":{"rendered":"https:\/\/theo.niranbio.com\/diacetate-de-sodium\/"},"modified":"2024-08-19T13:46:28","modified_gmt":"2024-08-19T05:46:28","slug":"diacetate-de-sodium","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/diacetate-de-sodium.html","title":{"rendered":"Diac\u00e9tate de sodium"},"content":{"rendered":"

<\/span>Qu’est-ce que le diac\u00e9tate de sodium ?<\/span><\/h2>\n

Le diac\u00e9tate de sodium est un compos\u00e9 polyvalent utilis\u00e9 dans les aliments et les aliments pour animaux comme inhibiteur de moisissure, acidulant et activateur, caract\u00e9ris\u00e9 par ses propri\u00e9t\u00e9s stables et sa rentabilit\u00e9. Il se pr\u00e9sente sous forme de cristaux blancs \u00e0 l’ar\u00f4me d’acide ac\u00e9tique, absorbant facilement l’humidit\u00e9 et tr\u00e8s soluble dans l’eau.<\/p>\n

Approuv\u00e9 comme s\u00fbr par la FDA am\u00e9ricaine, il fonctionne efficacement pour pr\u00e9venir la moisissure, pr\u00e9server la fra\u00eecheur, am\u00e9liorer le go\u00fbt, augmenter la valeur nutritionnelle et favoriser la croissance des aliments pour le b\u00e9tail et la volaille. Sa production implique g\u00e9n\u00e9ralement la r\u00e9action de l’acide ac\u00e9tique avec l’hydroxyde de sodium pour produire de l’ac\u00e9tate de sodium, suivie d’une cristallisation pour obtenir du diac\u00e9tate de sodium.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’indice<\/b><\/strong><\/td>\nSp\u00e9cifications FCC V<\/b><\/strong><\/td>\nSp\u00e9cifications E262\uff08ii\uff09<\/b><\/strong><\/td>\n<\/tr>\n
Identification<\/td>\nTest de passage<\/td>\nTest de passage<\/td>\n<\/tr>\n
Acide ac\u00e9tique libre %<\/td>\n39.0-41.0.<\/td>\n39.0-41.0<\/td>\n<\/tr>\n
Ac\u00e9tate de sodium %<\/td>\n58.0-60.0<\/td>\n58.0-60.0<\/td>\n<\/tr>\n
Pourcentage d’eau<\/td>\n2,0 max.<\/td>\n2,0 max.<\/td>\n<\/tr>\n
PH(solution aqueuse \u00e0 10 %)<\/td>\n4.5-5.0<\/td>\n4.5-5.0<\/td>\n<\/tr>\n
Acide formique et mati\u00e8res facilement oxydables %.<\/td>\n\u22640.2<\/td>\n\u22640.1<\/td>\n<\/tr>\n
Arsenic(As) mg\/kg<\/td>\n——<\/td>\n3 max<\/td>\n<\/tr>\n
Mercure (Hg) mg\/kg<\/td>\n——<\/td>\n1max<\/td>\n<\/tr>\n
Plomb\uff08Pb\uff09ppm<\/td>\n2 max.<\/td>\n2 max.<\/td>\n<\/tr>\n
M\u00e9taux lourds ppm<\/td>\n10 max.<\/td>\n10 max.<\/td>\n<\/tr>\n
Taille des particules<\/td>\n60-120mesh<\/td>\n60-120mesh<\/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
Nom de l’aliment<\/td>\nUtilisation maximale (g\/kg)<\/td>\n<\/tr>\n
Tofu s\u00e9ch\u00e9<\/td>\n1g\/kg<\/td>\n<\/tr>\n
Produits de tofu s\u00e9ch\u00e9<\/td>\n1g\/kg<\/td>\n<\/tr>\n
Grains crus<\/td>\n1g\/kg<\/td>\n<\/tr>\n
Perles de tapioca<\/td>\n4g\/kg<\/td>\n<\/tr>\n
G\u00e2teaux<\/td>\n4g\/kg<\/td>\n<\/tr>\n
Produits carn\u00e9s pr\u00e9fabriqu\u00e9s<\/td>\n3g\/kg<\/td>\n<\/tr>\n
Produits de viande cuits<\/td>\n3g\/kg<\/td>\n<\/tr>\n
Produits aquatiques cuits (\u00e0 consommer directement)<\/td>\n1g\/kg<\/td>\n<\/tr>\n
Assaisonnements<\/td>\n2,5 kg<\/td>\n<\/tr>\n
Assaisonnements compos\u00e9s<\/td>\n10g\/kg<\/td>\n<\/tr>\n
Aliments en poudre<\/td>\n1g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Diac\u00e9tate de sodium<\/b><\/strong> a une large gamme d’utilisations<\/b><\/strong><\/span><\/h2>\n

<\/span>1. Anti-moisissure<\/span><\/h3>\n

Le diac\u00e9tate de sodium est principalement antibact\u00e9rien gr\u00e2ce \u00e0 la lib\u00e9ration d’une mol\u00e9cule unique d’acide ac\u00e9tique lorsqu’il est dissous dans l’eau. L’acide ac\u00e9tique monomol\u00e9culaire lib\u00e9r\u00e9 peut p\u00e9n\u00e9trer la paroi cellulaire de la moisissure, p\u00e9n\u00e9trer dans le micro-organisme, interf\u00e9rer avec l’interaction des enzymes, d\u00e9naturer la prot\u00e9ine intracellulaire et inhiber la croissance et la reproduction de la moisissure. Il a un bon effet sur le Trichoderma vert, la Listeria, le Rhizopus et l’Aspergillus flavus.<\/p>\n

<\/span>2. Anticorrosion<\/span><\/h3>\n

Le diac\u00e9tate de sodium a un certain effet de conservation, qui peut emp\u00eacher les aliments d’\u00eatre envahis par divers micro-organismes pendant le stockage \u00e0 long terme, inhiber la survie, la croissance et la reproduction des micro-organismes et emp\u00eacher les aliments de se g\u00e2ter.<\/p>\n

<\/span>3. Am\u00e9liorer le go\u00fbt des aliments<\/span><\/h3>\n

Le diac\u00e9tate de sodium peut \u00eatre utilis\u00e9 comme acidulant pour ajouter des saveurs sp\u00e9cifiques aux aliments, \u00e9quilibrer le go\u00fbt des aliments, stimuler les papilles gustatives, rendre les aliments plus d\u00e9licieux et am\u00e9liorer le go\u00fbt des aliments en g\u00e9n\u00e9ral.<\/p>\n

<\/span>4. D\u00e9sinfection<\/span><\/h3>\n

En raison de ses propri\u00e9t\u00e9s chimiques uniques et de son m\u00e9canisme de croissance antimicrobien, les composants du diac\u00e9tate de sodium peuvent p\u00e9n\u00e9trer la paroi cellulaire des micro-organismes pour les d\u00e9naturer, obtenant ainsi l’effet de d\u00e9sinfection et d’antibact\u00e9rien.<\/p>\n

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

Question : Quelles sont les caract\u00e9ristiques du diac\u00e9tate de sodium en termes d’effet anti-moisissure ?<\/p>\n

R\u00e9ponse : 1. Ses effets anti-moisissure et anti-corrosion surpassent ceux des benzoates.<\/p>\n

2. Le go\u00fbt aigre est doux, surmontant l’odeur irritante propre aux propionates.<\/p>\n

3. Ses applications sont vastes, couvrant les mesures anti-moisissure et anti-corrosion dans divers aliments. De plus, il trouve une utilisation r\u00e9pandue dans les secteurs pharmaceutique, du tabac, de la fabrication du papier, de la conservation des fruits, de l’alimentation animale et d’autres secteurs.<\/p>\n

4. Ses m\u00e9thodes d’application sont pratiques et adaptables, permettant l’ajout, la pulv\u00e9risation ou le trempage directs.<\/p>\n

5. Il pr\u00e9serve les caract\u00e9ristiques d’origine des aliments sans \u00eatre influenc\u00e9 par le pH de l’aliment. Il participe activement au m\u00e9tabolisme humain, en produisant du CO2 et du H2O, et s’int\u00e8gre parfaitement dans les aliments, en conservant leur couleur, leur ar\u00f4me et leur profil nutritionnel d’origine.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 126-96-5<\/li>\n
  • Formule chimique : C4H7NaO4*XH2O<\/li>\n
  • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
  • Norme : FCC\/E262<\/li>\n
  • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n<\/ul>\n","protected":false},"featured_media":9709,"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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