{"id":9795,"date":"2024-06-20T11:49:50","date_gmt":"2024-06-20T03:49:50","guid":{"rendered":"https:\/\/theo.niranbio.com\/monostearate-de-glyceryle-gms\/"},"modified":"2024-08-19T13:59:39","modified_gmt":"2024-08-19T05:59:39","slug":"monostearate-de-glyceryle-gms","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/monostearate-de-glyceryle-gms.html","title":{"rendered":"Monost\u00e9arate de glyc\u00e9ryle (GMS)"},"content":{"rendered":"

<\/span>Qu’est-ce que le monost\u00e9arate de glyc\u00e9ryle ?<\/span><\/h2>\n

Le monost\u00e9arate de glyc\u00e9ryle est un compos\u00e9 organique d’apparence poudreuse blanche. Il est principalement utilis\u00e9 comme antioxydant, stabilisant et \u00e9mulsifiant dans l’industrie alimentaire. Il am\u00e9liore l’\u00e9mulsification de l’huile et de l’eau, am\u00e9liore la stabilit\u00e9 de la p\u00e2te, am\u00e9liore le volume et la texture des aliments et prolonge la dur\u00e9e de conservation des aliments pour assurer la consistance et la fra\u00eecheur des aliments. Il est fr\u00e9quemment utilis\u00e9 pour rehausser la saveur et pr\u00e9server la consistance des produits de boulangerie, notamment le pain, les g\u00e2teaux et les biscuits. Le processus de pr\u00e9paration du monost\u00e9arate de glyc\u00e9ryle en Chine comprend principalement la synth\u00e8se chimique, la r\u00e9action d’est\u00e9rification et l’hydrog\u00e9nation.<\/p>\n

Parmi eux, la synth\u00e8se chimique est le processus de production le plus courant. Il g\u00e9n\u00e8re du monost\u00e9arate de glyc\u00e9rol en chauffant l’acide st\u00e9arique et le glyc\u00e9rol sous l’action d’un catalyseur. Apr\u00e8s la r\u00e9action, le produit est purifi\u00e9 par neutralisation, lavage, cristallisation par refroidissement ou distillation pour garantir l’obtention d’un monost\u00e9arate de glyc\u00e9rol de haute puret\u00e9. La m\u00e9thode de r\u00e9action d’est\u00e9rification est \u00e9galement couramment utilis\u00e9e pour pr\u00e9parer le monost\u00e9arate de glyc\u00e9rol.<\/p>\n

Cette m\u00e9thode est\u00e9rifie l’acide st\u00e9arique et le glyc\u00e9rol sous l’action d’un catalyseur appropri\u00e9, et contr\u00f4le la temp\u00e9rature et la pression de r\u00e9action pour am\u00e9liorer l’efficacit\u00e9 de la r\u00e9action. Apr\u00e8s la r\u00e9action, le produit est refroidi et filtr\u00e9 pour \u00e9liminer les sous-produits et les ingr\u00e9dients sources n’ayant pas r\u00e9agi afin de cr\u00e9er le produit de qualit\u00e9 alimentaire souhait\u00e9. L’hydrog\u00e9nation est principalement utilis\u00e9e pour produire du monost\u00e9arate de glyc\u00e9rol aux propri\u00e9t\u00e9s sp\u00e9cifiques. Ce proc\u00e9d\u00e9 consiste \u00e0 hydrog\u00e9ner l’acide st\u00e9arique puis \u00e0 l’est\u00e9rifier. Bien que cette m\u00e9thode soit moins utilis\u00e9e, elle peut toujours fournir les propri\u00e9t\u00e9s de produit souhait\u00e9es pour des applications sp\u00e9cifiques. Le produit final doit \u00e9galement \u00eatre s\u00e9par\u00e9 et purifi\u00e9.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n
\u00c9L\u00c9MENTS<\/strong><\/td>\nSTANDARD<\/strong><\/td>\n<\/tr>\n
Teneur en monoglyc\u00e9rides (%)<\/td>\n40.5-48<\/td>\n<\/tr>\n
Indice d’acidit\u00e9 (en KOH mg\/g)<\/td>\n\u22662.5<\/td>\n<\/tr>\n
Glyc\u00e9rol libre\uff08g\/100g\uff09<\/td>\n\u22666.5<\/td>\n<\/tr>\n
Arsenic \uff08As\uff0cmg\/kg\uff09<\/td>\n\u22662.0<\/td>\n<\/tr>\n
Plomb\uff08Pb\uff0cmg\/kg\uff09<\/td>\n\u22662.0<\/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
Pain<\/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
Gaufres<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Assaisonnements<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Sauces<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Produits fromagers<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Cr\u00e8me glac\u00e9e<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Gel\u00e9e<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Pudding<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Chocolat<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Hamburgers<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Saucisses \u00e0 hot-dog<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>La poudre de gingembre a une large gamme d’utilisations<\/span><\/h2>\n
    \n
  1. \u00c9mulsification : le GMS combine l’eau et l’huile pour former une \u00e9mulsion stable et fonctionne efficacement comme \u00e9mulsifiant. Cette \u00e9mulsification est essentielle \u00e0 l’uniformit\u00e9 et \u00e0 la stabilit\u00e9 de nombreux aliments. Par exemple, dans les condiments, les sauces, les glaces et d’autres produits, le GMS peut emp\u00eacher l’huile et l’eau de se stratifier et rendre la texture du produit final plus uniforme.<\/li>\n
  2. Am\u00e9liorer la texture des aliments : dans les aliments cuits au four, le GMS peut am\u00e9liorer la stabilit\u00e9 et la r\u00e9tention de gaz de la p\u00e2te, am\u00e9liorant ainsi le volume et la texture des aliments. Par exemple, il peut rendre les produits cuits au four tels que le pain et les g\u00e2teaux plus moelleux et plus d\u00e9licats, r\u00e9duisant ainsi le durcissement et le dess\u00e8chement.<\/li>\n
  3. Augmenter la stabilit\u00e9 des aliments : le GMS peut retarder l’oxydation des graisses et des huiles dans les aliments, prolongeant ainsi la dur\u00e9e de conservation des aliments et pr\u00e9servant la saveur et la valeur nutritionnelle des aliments. Il joue un r\u00f4le stabilisateur dans certains aliments riches en mati\u00e8res grasses, emp\u00eachant la d\u00e9composition et la d\u00e9t\u00e9rioration de l’huile.<\/li>\n
  4. Am\u00e9liorer les performances de traitement : dans la transformation des aliments, le GMS peut am\u00e9liorer l’efficacit\u00e9 du m\u00e9lange et de l’agitation et am\u00e9liorer la fluidit\u00e9 du processus de production. Par exemple, l\u2019ajout de GMS pendant la production peut r\u00e9duire l\u2019adh\u00e9rence des ingr\u00e9dients et simplifier le nettoyage de l\u2019\u00e9quipement.<\/li>\n<\/ol>\n

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

    Question : Le monost\u00e9arate de glyc\u00e9ryle provoque-t-il des effets sur la peau ?<\/p>\n

    R\u00e9ponse : En g\u00e9n\u00e9ral, le monost\u00e9arate de glyc\u00e9ryle (GMS) est sans danger pour la peau et n’a aucun effet ind\u00e9sirable. Ce produit chimique est fr\u00e9quemment utilis\u00e9 dans les aliments, les cosm\u00e9tiques et les produits de soins de la peau comme \u00e9mulsifiant et stabilisant ; les r\u00e9actions allergiques ou les irritations cutan\u00e9es sont des effets secondaires inhabituels. Cependant, un tr\u00e8s petit nombre de personnes peuvent ressentir une l\u00e9g\u00e8re irritation ou des r\u00e9actions allergiques au GMS ou \u00e0 d’autres ingr\u00e9dients, ce qui est g\u00e9n\u00e9ralement li\u00e9 \u00e0 la sensibilit\u00e9 individuelle de la peau.<\/p>\n

    Dans l’ensemble, le GMS a un indice de s\u00e9curit\u00e9 cutan\u00e9e \u00e9lev\u00e9 et la plupart des personnes ne rencontreront pas de probl\u00e8mes lors de l’utilisation de produits contenant du GMS. Pour s’assurer qu’il n’y a pas de r\u00e9actions n\u00e9gatives, un test local doit \u00eatre effectu\u00e9 avant utilisation pour les personnes ayant une peau extr\u00eamement sensible ou des ant\u00e9c\u00e9dents d’allergies. Si vous ressentez une g\u00eane, vous devez cesser imm\u00e9diatement de l’utiliser et consulter un expert m\u00e9dical.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 123-94-4<\/li>\n
    • Formule chimique:C21<\/sub>H42<\/sub>O4<\/sub><\/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":9796,"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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