{"id":9750,"date":"2024-06-20T13:18:28","date_gmt":"2024-06-20T05:18:28","guid":{"rendered":"https:\/\/theo.niranbio.com\/bicarbonate-dammonium\/"},"modified":"2024-08-19T13:22:59","modified_gmt":"2024-08-19T05:22:59","slug":"bicarbonate-dammonium","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/bicarbonate-dammonium.html","title":{"rendered":"Bicarbonate d’ammonium"},"content":{"rendered":"

<\/span>Qu’est-ce que le bicarbonate d’ammonium ?<\/span><\/h2>\n

Le bicarbonate d’ammonium est un compos\u00e9 blanc avec des particules cristallines blanches et une odeur d’ammoniac. Lors du stockage, veillez \u00e0 ne pas le placer avec de l’acide, sinon une r\u00e9action chimique se produira. Il est largement utilis\u00e9 dans les secteurs chimique, alimentaire et alimentaire. Il existe plusieurs proc\u00e9d\u00e9s de pr\u00e9paration nationaux pour le bicarbonate d’ammonium :<\/p>\n

    \n
  1. M\u00e9thode de synth\u00e8se du bicarbonate d’ammonium, qui g\u00e9n\u00e8re du bicarbonate d’ammonium (NH4HCO3) en faisant r\u00e9agir l’ammoniac (NH3) et le dioxyde de carbone (CO2) dans l’eau. Il s’agit de la m\u00e9thode de pr\u00e9paration industrielle la plus courante.<\/li>\n
  2. La m\u00e9thode de r\u00e9action du carbonate d’ammonium et de l’hydroxyde d’ammonium, comme son nom l’indique, consiste \u00e0 utiliser du carbonate d’ammonium et de l’hydroxyde d’ammonium pour r\u00e9agir afin de g\u00e9n\u00e9rer du bicarbonate d’ammonium. Cette m\u00e9thode doit \u00eatre r\u00e9alis\u00e9e \u00e0 une temp\u00e9rature et dans des conditions appropri\u00e9es pour contr\u00f4ler la s\u00e9lectivit\u00e9 de la r\u00e9action et la qualit\u00e9 du produit.<\/li>\n<\/ol>\n

    <\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n
    \u00c9L\u00c9MENTS<\/strong><\/td>\nSTANDARD<\/strong><\/td>\n<\/tr>\n
    Dosage (en NH4HCO3, %)<\/td>\n\u226499.0-100.5<\/td>\n<\/tr>\n
    Chlorures (en Cl, %)<\/td>\n\u22640.003<\/td>\n<\/tr>\n
    Compos\u00e9 soufr\u00e9 (en SO4, %)<\/td>\n\u22640.007<\/td>\n<\/tr>\n
    R\u00e9sidu apr\u00e8s \u00e9vaporation (%)<\/td>\n\u22640.008<\/td>\n<\/tr>\n
    Rotation optique sp\u00e9cifique<\/td>\n+20.5\u00b0 ~ +21.5\u00b0<\/td>\n<\/tr>\n
    Plomb<\/td>\n\u22643 mg\/kg<\/td>\n<\/tr>\n
    Arsenic<\/td>\n\u22642 mg\/kg<\/td>\n<\/tr>\n
    M\u00e9tal lourd total (en Pb)<\/td>\n\u226410 mg\/kg<\/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\n\n
    Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
    Produits \u00e0 base de pain et de p\u00e2te<\/td>\n1 – 5 g\/kg<\/td>\n<\/tr>\n
    G\u00e2teaux et p\u00e2tisseries<\/td>\n1 – 5 g\/kg<\/td>\n<\/tr>\n
    Biscuits<\/td>\n0.5 – 2 g\/kg<\/td>\n<\/tr>\n
    0.5 – 2 g\/kg<\/td>\n0.5 – 2 g\/kg<\/td>\n<\/tr>\n
    Petits pains et boulettes cuits \u00e0 la vapeur<\/td>\n1 – 3 g\/kg<\/td>\n<\/tr>\n
    Pizza<\/td>\n1 – 3 g\/kg<\/td>\n<\/tr>\n
    Bonbons<\/td>\n0.1 – 0.5 g\/kg<\/td>\n<\/tr>\n
    Produits \u00e0 base de chocolat<\/td>\n0.1 – 0.5 g\/kg<\/td>\n<\/tr>\n
    Boissons<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
    Produits laitiers<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
    Assaisonnements<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
    Produits \u00e0 base de viande pr\u00e9par\u00e9s<\/td>\n0.1 – 0.3 g\/kg<\/td>\n<\/tr>\n
    Produits \u00e0 base de fruits de mer<\/td>\n0.1 – 0.3 g\/kg<\/td>\n<\/tr>\n
    Aliments marin\u00e9s<\/td>\n0.1 – 0.3 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    <\/span>Le bicarbonate d’ammonium a une large gamme d’utilisations<\/span><\/h2>\n
      \n
    1. Agent levant : Le bicarbonate d’ammonium est un agent levant puissant, particuli\u00e8rement adapt\u00e9 aux produits \u00e0 base de p\u00e2te et de p\u00e2tisserie qui n\u00e9cessitent une fermentation rapide et forte. Il se d\u00e9compose \u00e0 haute temp\u00e9rature pour lib\u00e9rer de l’ammoniac et du dioxyde de carbone, favorisant l’expansion de la p\u00e2te et augmentant le volume du produit.<\/li>\n
    2. Agent cassant : Pendant le processus de cuisson, le bicarbonate d’ammonium peut aider les produits \u00e0 devenir cassants et est particuli\u00e8rement adapt\u00e9 \u00e0 la fabrication de biscuits, cookies et crackers, augmentant leur go\u00fbt croustillant.<\/li>\n
    3. R\u00e9gulateur alcalin : En tant que r\u00e9gulateur alcalin, le bicarbonate d’ammonium peut ajuster la valeur du pH des aliments, am\u00e9liorer l’\u00e9lasticit\u00e9 et la ductilit\u00e9 de la p\u00e2te, et \u00e9galement affecter la couleur et la texture des produits de boulangerie.<\/li>\n
    4. Stabilisateur : Le bicarbonate d’ammonium peut \u00eatre utilis\u00e9 comme stabilisateur pour aider \u00e0 maintenir le volume et la structure du produit et emp\u00eacher le produit de s’effondrer ou de se d\u00e9former pendant le processus de cuisson.<\/li>\n<\/ol>\n

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

      Question : Lorsque vous devez utiliser du bicarbonate d’ammonium et qu’il est en rupture de stock, par quoi devez-vous le remplacer ?<\/p>\n

      R\u00e9ponse : 1. Poudre \u00e0 p\u00e2te : La poudre \u00e0 p\u00e2te est un substitut courant du bicarbonate d’ammonium en p\u00e2tisserie. Habituellement, il se compose de trois ingr\u00e9dients : de l’amidon, une substance acide (comme la cr\u00e8me de tartre) et du bicarbonate de soude (bicarbonate de sodium).<\/p>\n

      2. Bicarbonate de soude (bicarbonate de sodium) : Le bicarbonate de soude peut \u00e9galement \u00eatre utilis\u00e9 comme substitut, bien qu’il ne soit pas un agent levant aussi puissant que le bicarbonate d’ammonium. Pour cr\u00e9er du gaz carbonique pour la lev\u00e9e, un composant acide est n\u00e9cessaire, comme le vinaigre ou le jus de citron.<\/p>\n

      3. Levure : La levure est une autre alternative pour faire lever les produits de boulangerie. La p\u00e2te l\u00e8ve en raison de sa r\u00e9action avec les glucides pour produire du dioxyde de carbone pendant la fermentation. Cependant, la levure n\u00e9cessite plus de temps pour fermenter la p\u00e2te que les agents levants chimiques comme le bicarbonate d’ammonium.<\/p>\n

      4. Poudre \u00e0 p\u00e2te \u00e0 double action : Lorsque ce type de poudre entre en contact avec un liquide, elle produit d’abord du gaz carbonique, puis lorsqu’elle est chauff\u00e9e pendant la cuisson. Elle permet une lev\u00e9e plus contr\u00f4l\u00e9e, similaire au bicarbonate d’ammonium.<\/p>\n","protected":false},"excerpt":{"rendered":"

        \n
      • CAS: NH4HCO3<\/li>\n
      • Formule chimique : 1066-33-7<\/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":9751,"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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