{"id":9833,"date":"2024-06-20T11:47:48","date_gmt":"2024-06-20T03:47:48","guid":{"rendered":"https:\/\/theo.niranbio.com\/tween-20-60-80-de-qualite-alimentaire\/"},"modified":"2024-08-13T17:36:28","modified_gmt":"2024-08-13T09:36:28","slug":"tween-20-60-80-de-qualite-alimentaire","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/tween-20-60-80-de-qualite-alimentaire.html","title":{"rendered":"Tween 20\/60\/80 de qualit\u00e9 alimentaire"},"content":{"rendered":"

<\/span>Qu’est-ce que le Tween 20\/60\/80 de qualit\u00e9 alimentaire ?<\/span><\/h2>\n

Le Tween 20, le Tween 60 et le Tween 80 de qualit\u00e9 alimentaire sont des tensioactifs non ioniques largement utilis\u00e9s dans la transformation des aliments pour am\u00e9liorer l’\u00e9mulsification, l’\u00e9paississement et la stabilit\u00e9. Le Tween 20 est un liquide transparent, presque inodore, compl\u00e8tement soluble dans l’eau, principalement utilis\u00e9 pour les boissons et les aliments faibles en gras, adapt\u00e9 \u00e0 l’\u00e9mulsification et \u00e0 la stabilisation dans des environnements \u00e0 basse temp\u00e9rature.<\/p>\n

Le Tween 60 est un liquide jaune clair \u00e0 brun avec une l\u00e9g\u00e8re odeur de graisse, bien soluble dans l’eau, et est souvent utilis\u00e9 dans les produits laitiers et les aliments riches en mati\u00e8res grasses pour am\u00e9liorer l’\u00e9mulsification et la texture. Le Tween 80 est un liquide brun fonc\u00e9, \u00e9galement avec une l\u00e9g\u00e8re odeur de graisse, bien soluble dans l’eau, adapt\u00e9 aux aliments surgel\u00e9s tels que la cr\u00e8me glac\u00e9e et le chocolat, offrant d’excellentes propri\u00e9t\u00e9s d’\u00e9mulsification et d’\u00e9paississement \u00e0 basse temp\u00e9rature.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n
\u00c9L\u00c9MENTS<\/strong><\/td>\nSTANDARD<\/strong><\/td>\n<\/tr>\n
Indice d’acidit\u00e9, KOH mg\/g<\/td>\n2,0 max<\/td>\n<\/tr>\n
Indice de saponification, KOH mg\/g<\/td>\n43-55<\/td>\n<\/tr>\n
Indice d’hydroxyle, KOH mg\/g<\/td>\n65-80<\/td>\n<\/tr>\n
Eau, %<\/td>\n2,0 max<\/td>\n<\/tr>\n
M\u00e9taux lourds, %<\/td>\n0,001 max<\/td>\n<\/tr>\n
Cendres, %<\/td>\n0,25 max<\/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\n
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Boissons<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Produits laitiers<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Assaisonnements<\/td>\n1,0-2,0 g\/kg<\/td>\n<\/tr>\n
Gel\u00e9e<\/td>\n1,0-1,5 g\/kg<\/td>\n<\/tr>\n
Cr\u00e8me glac\u00e9e<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Sauces<\/td>\n0,5-1,5 g\/kg<\/td>\n<\/tr>\n
Aliments en conserve<\/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
Cr\u00e9mier<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Confiture<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Conserves<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Cr\u00e8me<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Pain<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Biscuits<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Le Tween 20\/60\/80 Food Grade a une large gamme d’utilisations<\/span><\/h2>\n

<\/span>Tween 20 Food Grade :<\/span><\/h2>\n
    \n
  1. \u00c9mulsification : Le Tween 20 peut m\u00e9langer efficacement l’huile et l’eau pour former une \u00e9mulsion stable, qui est largement utilis\u00e9e dans les jus, les boissons et les aliments faibles en gras. Il est efficace pour former et stabiliser les \u00e9mulsions.<\/li>\n
  2. Stabilit\u00e9 : Il offre une bonne stabilit\u00e9 dans les environnements \u00e0 basse temp\u00e9rature, emp\u00eache la stratification ou la pr\u00e9cipitation des ingr\u00e9dients dans les aliments et maintient la consistance du produit.<\/li>\n
  3. \u00c9paississement : Bien que l’effet \u00e9paississant ne soit pas aussi bon que celui de certains autres \u00e9paississants, il peut am\u00e9liorer le go\u00fbt et la texture de certains aliments \u00e0 faible viscosit\u00e9.<\/li>\n
  4. Dispersion : Il aide \u00e0 disperser les particules solides et \u00e0 emp\u00eacher l’agglom\u00e9ration. Il convient aux produits tels que les condiments et les m\u00e9langes de poudre s\u00e8che.<\/li>\n<\/ol>\n

    <\/span>Tween 60 Food Grade :<\/span><\/h2>\n
      \n
    1. \u00c9mulsification : Tween 60 est efficace pour \u00e9mulsionner les aliments \u00e0 forte teneur en mati\u00e8res grasses, tels que les produits laitiers et les glaces. Il peut produire une \u00e9mulsion huile-eau stable, ce qui peut emp\u00eacher la stratification de l’huile.<\/li>\n
    2. Am\u00e9lioration de la texture : En am\u00e9liorant la texture et le go\u00fbt du produit, il est particuli\u00e8rement adapt\u00e9 aux aliments riches en mati\u00e8res grasses tels que la cr\u00e8me, les p\u00e2tisseries et le pain.<\/li>\n
    3. Stabilit\u00e9 : Offre une meilleure stabilit\u00e9 dans les environnements \u00e0 haute temp\u00e9rature, emp\u00eache la stratification et la pr\u00e9cipitation des produits et prolonge la dur\u00e9e de conservation des aliments.<\/li>\n
    4. \u00c9paississement : Il peut jouer un l\u00e9ger r\u00f4le d’\u00e9paississant dans certains aliments pour am\u00e9liorer la consistance et la texture du produit.<\/li>\n<\/ol>\n

      <\/span>Tween 80 Food Grade :<\/span><\/h2>\n
        \n
      1. \u00c9mulsification : Tween 80 a d’excellentes propri\u00e9t\u00e9s d’\u00e9mulsification et est particuli\u00e8rement adapt\u00e9 \u00e0 l’\u00e9mulsification dans des conditions de basse temp\u00e9rature, telles que la cr\u00e8me glac\u00e9e et les aliments surgel\u00e9s. Il peut former une \u00e9mulsion stable pour emp\u00eacher la pr\u00e9cipitation de l’huile.<\/li>\n
      2. \u00c9paississant : Il a un bon effet \u00e9paississant dans certains aliments, am\u00e9liorant la consistance et la texture du produit, comme dans le chocolat et la vinaigrette.<\/li>\n
      3. Stabilit\u00e9 : Il assure la stabilit\u00e9 dans les environnements congel\u00e9s et r\u00e9frig\u00e9r\u00e9s, en maintenant l’uniformit\u00e9 et la consistance du produit.<\/li>\n
      4. Dispersion : Il disperse efficacement les particules solides et emp\u00eache l’agglom\u00e9ration, adapt\u00e9 aux besoins de dispersion tels que dans les assaisonnements et les desserts.<\/li>\n<\/ol>\n

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

        Question : Quelle est la diff\u00e9rence entre le Tween de qualit\u00e9 alimentaire et le span de qualit\u00e9 alimentaire ?<\/p>\n

        R\u00e9ponse : Le Tween et le span de qualit\u00e9 alimentaire sont tous deux des tensioactifs non ioniques, mais ils sont tr\u00e8s diff\u00e9rents en termes de structure chimique, de performances et d’application. Le Tween (tel que le Tween 20, le Tween 60, le Tween 80) contient des groupes polysorbate, a une forte hydrophilie et une grande capacit\u00e9 d’\u00e9mulsification, convient aux aliments \u00e0 faible teneur en mati\u00e8res grasses et aux \u00e9mulsions aqueuses, et peut rester stable dans une large gamme de conditions de pH et de temp\u00e9rature. Les Span (tels que Span 20, Span 60, Span 80) contiennent des groupes sorbitol, ont une hydrophilie plus faible et une valeur HLB plus faible. Ils sont plus adapt\u00e9s aux aliments \u00e0 forte teneur en mati\u00e8res grasses et aux \u00e9mulsions en phase huileuse, en particulier dans des conditions de teneur \u00e9lev\u00e9e en mati\u00e8res grasses et de temp\u00e9rature \u00e9lev\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"

          \n
        • CAS: 9006-65-6<\/li>\n
        • Formule chimique: C58<\/sub>H114<\/sub>O26<\/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":9839,"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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