{"id":9781,"date":"2024-06-20T11:50:58","date_gmt":"2024-06-20T03:50:58","guid":{"rendered":"https:\/\/theo.niranbio.com\/esters-dacide-diacetyle-tartrique-de-monoglycerides-datem\/"},"modified":"2024-08-19T13:57:21","modified_gmt":"2024-08-19T05:57:21","slug":"esters-dacide-diacetyle-tartrique-de-monoglycerides-datem","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/esters-dacide-diacetyle-tartrique-de-monoglycerides-datem.html","title":{"rendered":"Esters d’acide diac\u00e9tyle tartrique de monoglyc\u00e9rides (DATEM)"},"content":{"rendered":"

<\/span>Qu’est-ce que les esters d’acide diac\u00e9tyle tartrique de monoglyc\u00e9rides ?<\/span><\/h2>\n

L’industrie alimentaire utilise fr\u00e9quemment les esters d’acide diac\u00e9tyle tartrique de monoglyc\u00e9rides comme \u00e9mulsifiant et stabilisant. Il est principalement utilis\u00e9 dans le pain et les produits de boulangerie pour am\u00e9liorer la stabilit\u00e9 de la p\u00e2te, am\u00e9liorer la r\u00e9tention de gaz et am\u00e9liorer le volume et la texture des aliments. Le DATEM, qui est souvent une poudre blanche, garantit la qualit\u00e9 et la saveur des produits de boulangerie en restant stable \u00e0 haute temp\u00e9rature et en \u00e9tant difficile \u00e0 d\u00e9composer. Dans l’industrie alimentaire, les esters d’acide diac\u00e9tyle tartrique de monoglyc\u00e9rides sont fr\u00e9quemment utilis\u00e9s comme stabilisants et \u00e9mulsifiants.<\/p>\n

Il est principalement utilis\u00e9 dans le pain et les produits de boulangerie pour am\u00e9liorer la stabilit\u00e9 de la p\u00e2te, renforcer la capacit\u00e9 de r\u00e9tention de gaz et am\u00e9liorer le volume et la texture des aliments. Le DATEM, qui se pr\u00e9sente souvent sous la forme d’une poudre blanche, garantit la qualit\u00e9 et la saveur des produits de boulangerie en \u00e9tant stable \u00e0 haute temp\u00e9rature et difficile \u00e0 d\u00e9composer. En Chine, les m\u00e9thodes les plus courantes de pr\u00e9paration du DATEM sont les suivantes :<\/p>\n

    \n
  1. M\u00e9thode d’est\u00e9rification catalys\u00e9e par acide Il s’agit de la m\u00e9thode de pr\u00e9paration la plus couramment utilis\u00e9e, qui consiste \u00e0 est\u00e9rifier le monoglyc\u00e9ride avec de l’acide tartrique sous l’action d’un catalyseur acide. Cette m\u00e9thode contr\u00f4le les conditions de r\u00e9action (telles que la temp\u00e9rature, la pression, le temps de r\u00e9action, etc.) pendant le processus de pr\u00e9paration pour garantir la qualit\u00e9 du produit. La m\u00e9thode d’est\u00e9rification catalys\u00e9e par acide pr\u00e9sente une bonne efficacit\u00e9 de r\u00e9action et une grande puret\u00e9 du produit.<\/li>\n
  2. M\u00e9thode de transest\u00e9rification La m\u00e9thode de transest\u00e9rification est une autre m\u00e9thode de pr\u00e9paration courante. Dans ce processus, un produit interm\u00e9diaire contenant de l’acide tartrique et du glyc\u00e9rol est d’abord pr\u00e9par\u00e9, puis converti en DATEM par une r\u00e9action d’est\u00e9rification. Cette m\u00e9thode convient aux interm\u00e9diaires qui ont une certaine r\u00e9action d\u2019est\u00e9rification et peut am\u00e9liorer l\u2019efficacit\u00e9 de la r\u00e9action.<\/li>\n
  3. M\u00e9thode d’est\u00e9rification-neutralisation Cette m\u00e9thode g\u00e9n\u00e8re d’abord un produit pr\u00e9liminaire par une r\u00e9action d’est\u00e9rification, puis \u00e9limine les mati\u00e8res premi\u00e8res et les sous-produits n’ayant pas r\u00e9agi par une r\u00e9action de neutralisation, et obtient enfin le DATEM. La m\u00e9thode d’est\u00e9rification-neutralisation garantit la qualit\u00e9 et la stabilit\u00e9 du produit gr\u00e2ce \u00e0 deux \u00e9tapes de s\u00e9paration et de purification.<\/li>\n<\/ol>\n

    <\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\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 de boulangerie<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    G\u00e2teaux<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Biscuits<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Tartelettes aux \u0153ufs<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Puffs<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Beignets<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Tartes aux fruits<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Barres prot\u00e9in\u00e9es<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Boissons prot\u00e9in\u00e9es<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    M\u00e9langes pour boulangerie<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Produits laitiers<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Produits fromagers<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Aliments pr\u00eats \u00e0 consommer<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
    Assaisonnements<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    <\/span>Les esters d’acide tartrique diac\u00e9tylique de monoglyc\u00e9rides ont une large gamme d’utilisations<\/span><\/h2>\n
      \n
    1. \u00c9mulsification : Le DATEM est un \u00e9mulsifiant et un stabilisateur tr\u00e8s efficace. Sa fonction principale est de stabiliser les \u00e9mulsions, d’emp\u00eacher la stratification huile-eau, d’am\u00e9liorer l’\u00e9mulsification et de r\u00e9partir uniform\u00e9ment l’huile et l’eau dans les aliments, am\u00e9liorant ainsi le go\u00fbt et l’apparence des aliments.<\/li>\n
    2. Stabilit\u00e9 de la p\u00e2te : DATEM peut am\u00e9liorer consid\u00e9rablement la stabilit\u00e9 et les propri\u00e9t\u00e9s m\u00e9caniques de la p\u00e2te, am\u00e9liorer la capacit\u00e9 de r\u00e9tention de gaz et donner au pain et aux autres produits de boulangerie un volume plus important et une texture plus douce pendant la fermentation et la cuisson. Il peut emp\u00eacher la p\u00e2te de trop se dilater ou de trop r\u00e9tr\u00e9cir, garantissant ainsi la coh\u00e9rence de la qualit\u00e9 du produit final.<\/li>\n
    3. Am\u00e9liorer la qualit\u00e9 des aliments : DATEM peut \u00e9galement am\u00e9liorer la qualit\u00e9 des aliments, augmenter le volume et la densit\u00e9, rendre les produits de boulangerie tels que le pain et les g\u00e2teaux plus moelleux et uniformes, et r\u00e9duire la densit\u00e9 et la duret\u00e9 du produit.<\/li>\n<\/ol>\n

      De plus, il peut retarder le rassissement des aliments et maintenir la fra\u00eecheur et la douceur des aliments.<\/p>\n

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

      Question : Comment l’utilisation de DATEM affecte-t-elle le go\u00fbt des aliments ?<\/p>\n

      R\u00e9ponse : Les esters d’acide diac\u00e9tyltartrique de monoglyc\u00e9rides peuvent am\u00e9liorer consid\u00e9rablement le go\u00fbt des aliments, principalement en am\u00e9liorant la stabilit\u00e9 de la p\u00e2te et la capacit\u00e9 de r\u00e9tention de gaz, rendant les produits de boulangerie tels que le pain et les g\u00e2teaux plus moelleux et plus d\u00e9licats.<\/p>\n

      Il am\u00e9liore l’uniformit\u00e9 et la texture des aliments, rendant chaque bouch\u00e9e plus consistante, tout en prolongeant la fra\u00eecheur des aliments et en r\u00e9duisant le risque de s\u00e9cheresse et de d\u00e9t\u00e9rioration. DATEM emp\u00eache \u00e9galement le r\u00e9tr\u00e9cissement de la p\u00e2te, conserve la forme et la structure d’origine des aliments et am\u00e9liore encore le go\u00fbt et l’apparence g\u00e9n\u00e9rale des aliments.<\/p>\n","protected":false},"excerpt":{"rendered":"

        \n
      • CAS: 100085-39-0<\/li>\n
      • Formule chimique: C22<\/sub>H42<\/sub>O9<\/sub><\/li>\n
      • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
      • Norme : E472e<\/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":9783,"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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