{"id":9897,"date":"2024-06-20T10:49:29","date_gmt":"2024-06-20T02:49:29","guid":{"rendered":"https:\/\/theo.niranbio.com\/glucono-delta-lactone-gdl\/"},"modified":"2024-08-13T15:16:57","modified_gmt":"2024-08-13T07:16:57","slug":"glucono-delta-lactone-gdl","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/glucono-delta-lactone-gdl.html","title":{"rendered":"Glucono Delta Lactone (GDL)"},"content":{"rendered":"

<\/span>Qu’est-ce que la gluconolactone ?<\/span><\/h2>\n

La gluconolactone est un compos\u00e9 organique qui appara\u00eet sous forme de cristaux blancs ou de poudre cristalline, est inodore et a un go\u00fbt sucr\u00e9 d’abord, puis amer. En tant qu\u2019ingr\u00e9dient alimentaire, il remplit de nombreuses fonctions. Il existe trois m\u00e9thodes principales pour pr\u00e9parer la gluconolactone en Chine : 1. Convertir l’acide gluconique en gluconolactone par des r\u00e9actions chimiques. Les m\u00e9thodes courantes de synth\u00e8se chimique incluent les r\u00e9actions de cyclisation. Le processus est mature et pr\u00e9sente une efficacit\u00e9 de production \u00e9lev\u00e9e. Il a \u00e9t\u00e9 largement utilis\u00e9 dans les proc\u00e9dures de production. 2. Utilisez des enzymes sp\u00e9cifiques (telles que la gluconolactonase) pour catalyser la r\u00e9action de cyclisation de l’acide gluconique afin de produire de la gluconolactone. Les conditions de r\u00e9action sont douces, la puret\u00e9 du produit est \u00e9lev\u00e9e et il y a peu de sous-produits, mais le co\u00fbt de production est \u00e9lev\u00e9 car l’activit\u00e9 et la stabilit\u00e9 de l’enzyme peuvent \u00eatre limit\u00e9es. 3. Utilisez des micro-organismes (tels que des souches sp\u00e9cifiques) pour la fermentation afin de fermenter l’acide gluconique en gluconolactone. Cette m\u00e9thode de production convient \u00e0 la production \u00e0 grande \u00e9chelle et est \u00e9cologique et b\u00e9n\u00e9fique pour l\u2019environnement. Cependant, le processus de fermentation et les souches doivent \u00eatre adapt\u00e9s, et le cycle de production est long. <\/p>\n

<\/span>Donn\u00e9es techniques :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Produit<\/td>\nGLUCONO DELTA LACTONE<\/td>\nNorme d’essai<\/td>\nGB7657<\/td>\n<\/tr>\n
S\/N<\/td>\n\u00c9l\u00e9ments d’essai<\/td>\nExigences de la norme<\/td>\n<\/tr>\n
1<\/td>\nTest sensoriel<\/td>\nPoudre s\u00e8che incolore ou blanche, en vrac ou cristalline<\/td>\n<\/tr>\n
2<\/td>\nDosage\/%<\/td>\n\u226599.0<\/td>\n<\/tr>\n
3<\/td>\nPerte au s\u00e9chage\/%<\/td>\n\u22641.0<\/td>\n<\/tr>\n
4<\/td>\nSubstance r\u00e9ductrice\/%<\/td>\n\u22640.5<\/td>\n<\/tr>\n
5<\/td>\nSulfate\/%<\/td>\n\u22640.03<\/td>\n<\/tr>\n
6<\/td>\nChlorure\/%<\/td>\n\u22640.02<\/td>\n<\/tr>\n
7<\/td>\nArsenic total (As)\/(mg\/kg)<\/td>\n\u22643.0<\/td>\n<\/tr>\n
8<\/td>\nPlomb(Pb\/(mg\/kg)<\/td>\n\u22642.0<\/td>\n<\/tr>\n
9<\/td>\nNombre total de plaques\/(CFU\/g)<\/td>\n\u2264300<\/td>\n<\/tr>\n
10<\/td>\nColifomes\/(MPN\/g)<\/td>\n<0.3<\/td>\n<\/tr>\n
11<\/td>\nMoisissures et levures (CFU\/g)<\/td>\n\u2264100<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h2>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00c9L\u00c9MENTS<\/td>\nSTANDARD<\/td>\n<\/tr>\n
IDENTIFICATION<\/td>\nPOSITIF<\/td>\n<\/tr>\n
GDL<\/td>\n99-100.5%<\/td>\n<\/tr>\n
SOLUBILIT\u00c9<\/td>\nFACILEMENT SOLUBLE DANS L’EAU, DIFFICILEMENT SOLUBLE DANS L’\u00c9THANOL<\/td>\n<\/tr>\n
POINT DE FUSION<\/td>\n152\u2103\u00b12<\/td>\n<\/tr>\n
HUMIDIT\u00c9<\/td>\n\u22640.5%<\/td>\n<\/tr>\n
SUBSTANCES R\u00c9DUCTRICES (COMME LE D-GLUCOSE)<\/td>\n\u22640.5%<\/td>\n<\/tr>\n
AS<\/td>\n\u22641PPM<\/td>\n<\/tr>\n
M\u00c9TAL LOURD<\/td>\n\u226410PPM<\/td>\n<\/tr>\n
LEAD<\/td>\n\u22642PPM<\/td>\n<\/tr>\n
MERCURE<\/td>\n\u22640.1PPM<\/td>\n<\/tr>\n
CADMIUM<\/td>\n\u22642PPM<\/td>\n<\/tr>\n
CALCIUM<\/td>\n\u22640.05%<\/td>\n<\/tr>\n
CHLORURE<\/td>\n\u22640.05%<\/td>\n<\/tr>\n
SULPHATES<\/td>\n\u22640.02%<\/td>\n<\/tr>\n
PERTE AU S\u00c9CHAGE<\/td>\n\u22641%<\/td>\n<\/tr>\n
PH<\/td>\n1.5~1.8<\/td>\n<\/tr>\n
AEROBE<\/td>\n50\/G MAX<\/td>\n<\/tr>\n
LEVURE<\/td>\n10\/G MAX<\/td>\n<\/tr>\n
MOLD<\/td>\n10\/G MAX<\/td>\n<\/tr>\n
E.COLI<\/td>\nNON DISPONIBLE \u00c0 30G<\/td>\n<\/tr>\n
SALMONELLA<\/td>\nNON DISPONIBLE \u00c0 25G<\/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
Nom de l’aliment<\/td>\nUtilisation maximale (g\/kg)<\/td>\n<\/tr>\n
Condiments<\/td>\n1,0-2,0 g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de viande<\/td>\n0,5-1,5 g\/kg<\/td>\n<\/tr>\n
Boissons<\/td>\n0,1-0,5 g\/kg<\/td>\n<\/tr>\n
Yaourt<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Produits de boulangerie<\/td>\n0,2-0,5 g\/kg<\/td>\n<\/tr>\n
Pudding<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Confiture<\/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 en conserve<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de soja<\/td>\n0,3-0,6 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n0,2-0,5 g\/kg<\/td>\n<\/tr>\n
Assaisonnement en poudre<\/td>\n1,0-2,0 g\/kg<\/td>\n<\/tr>\n
Huile d’assaisonnement<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span> La gluconolactone a une large gamme d’utilisations<\/span><\/h2>\n

1.
\npH regulator: Food pH can be adjusted by using gluconolactone as a pH regulator. This helps maintain the stability of food and extend the shelf life.<\/span> 2. Stabilizer: It can stabilize the emulsion system and gel system in food, prevent separation and precipitation, and maintain the texture and consistency of the product.
\n3. Preservative: Because of its antibacterial and preservative properties, gluconolactone helps keep food fresher longer by preventing the growth of microbes.
\n4. Humectant: It has hygroscopic ability, which can help food stay moist and prevent drying and hardening.
\n5. Improve taste: By adjusting the pH of food, Gluconolactone can improve the taste of food, making it softer and more palatable.
\n6. Functional additive: As a functional additive, Gluconolactone can be used to improve the texture and stability of food, and has multiple effects at the same time. <\/p>\n

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

Question : Quels sont les avantages du gluconolactone pour la peau ? R\u00e9ponse : Le gluconolactone pr\u00e9sente de multiples avantages pour la peau, notamment l’hydratation, l’exfoliation et l’am\u00e9lioration de la texture de la peau. Il \u00e9limine en douceur les cellules mortes de la peau et favorise le renouvellement cellulaire de la peau, en retenant l’humidit\u00e9 pour maintenir la peau lisse et souple. De plus, le gluconolactone a des effets antioxydants et apaisants, prot\u00e9geant la peau des dommages environnementaux, r\u00e9duisant les irritations et am\u00e9liorant l’\u00e9clat et la sant\u00e9 g\u00e9n\u00e9rale de la peau. Question : Le gluconolactone est-il meilleur que l’acide glycolique ? R\u00e9ponse : L\u2019avantage de la gluconolactone par rapport \u00e0 l\u2019acide glycolique est sa douceur et son effet hydratant. Non seulement elle \u00e9limine efficacement les cellules mortes de la peau, mais elle a \u00e9galement d\u2019excellents effets hydratants et apaisants, ce qui la rend adapt\u00e9e aux peaux sensibles et s\u00e8ches. Les propri\u00e9t\u00e9s antioxydantes de la gluconolactone contribuent \u00e9galement \u00e0 am\u00e9liorer la sant\u00e9 de la peau tout en r\u00e9duisant l\u2019irritation, ce qui en fait un ingr\u00e9dient de soin plus doux pour la peau. <\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 90-80-2<\/li>\n
  • Formule chimique: C6H10O6<\/li>\n
  • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
  • Standard:<\/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":9898,"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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