{"id":8360,"date":"2024-06-19T17:24:03","date_gmt":"2024-06-19T09:24:03","guid":{"rendered":"https:\/\/theo.niranbio.com\/fosfato-tricalcico\/"},"modified":"2024-08-12T19:00:36","modified_gmt":"2024-08-12T11:00:36","slug":"fosfato-tricalcico","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/pt-br\/fosfato-tricalcico.html","title":{"rendered":"Fosfato tric\u00e1lcico"},"content":{"rendered":"

<\/span>O que \u00e9 o fosfato tric\u00e1lcico?<\/span><\/h2>\n

O fosfato tric\u00e1lcico \u00e9 um composto inorg\u00e2nico comum com apar\u00eancia de p\u00f3 amorfo branco. \u00c9 relativamente est\u00e1vel no ar, quase insol\u00favel em \u00e1gua, sol\u00favel em \u00e1cido e geralmente \u00e9 usado como um agente antiaglomerante, intensificador nutricional e agente de fermenta\u00e7\u00e3o na ind\u00fastria aliment\u00edcia. Os principais m\u00e9todos para preparar fosfato tric\u00e1lcico incluem processo \u00famido e processo seco. O processo \u00famido gera fosfato dic\u00e1lcico reagindo \u00e1cido fosf\u00f3rico com leite de cal e, em seguida, reage para gerar fosfato tric\u00e1lcico. \u00c9 simples de operar, tem baixo investimento em equipamentos e alta pureza do produto. O processo seco gera fosfato dic\u00e1lcico e sulfato de c\u00e1lcio reagindo min\u00e9rio de fosfato com \u00e1cido sulf\u00farico e, em seguida, gera fosfato tric\u00e1lcico por calcina\u00e7\u00e3o em alta temperatura. Atualmente, o processo \u00famido se tornou o principal processo de prepara\u00e7\u00e3o devido ao seu baixo custo e alta pureza do produto. <\/p>\n

<\/span>Par\u00e2metros relacionados:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
ITEM DE AN\u00c1LISE<\/strong><\/td>\n\u00cdNDICES DE QUALIDADE<\/strong><\/td>\n<\/tr>\n
Ensaio (como Ca) %<\/td>\n34.0-40.0<\/td>\n<\/tr>\n
Identifica\u00e7\u00e3o<\/td>\nPassar no teste<\/td>\n<\/tr>\n
Subst\u00e2ncia sol\u00favel em \u00e1gua \u2264%<\/td>\n0.5<\/td>\n<\/tr>\n
Subst\u00e2ncia insol\u00favel em \u00e1cido \u2264%<\/td>\n0.2<\/td>\n<\/tr>\n
Carbonato<\/td>\nPassar no teste<\/td>\n<\/tr>\n
Cloretos \u2264%<\/td>\n0.14<\/td>\n<\/tr>\n
Sulfato \u2264%<\/td>\n0.8<\/td>\n<\/tr>\n
Sal dib\u00e1sico e \u00f3xido de c\u00e1lcio<\/td>\nTeste de aprova\u00e7\u00e3o<\/td>\n<\/tr>\n
Ars\u00eanico \u2264mg\/kg<\/td>\n3<\/td>\n<\/tr>\n
B\u00e1rio<\/td>\nPassar no teste<\/td>\n<\/tr>\n
Fluoretos %<\/td>\n75<\/td>\n<\/tr>\n
Nitrato<\/td>\nPassar no teste<\/td>\n<\/tr>\n
Metais pesados \u2264mg\/kg<\/td>\n30<\/td>\n<\/tr>\n
Chumbo \u2264mg\/kg<\/td>\n2<\/td>\n<\/tr>\n
C\u00e1dmio \u2264mg\/kg<\/td>\n1<\/td>\n<\/tr>\n
Merc\u00fario \u2264mg\/kg<\/td>\n1<\/td>\n<\/tr>\n
Perda na igni\u00e7\u00e3o \u2264%<\/td>\n\u2264% 8.0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosagem recomendada:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nome do alimento<\/strong><\/td>\nUso m\u00e1ximo (g\/kg)<\/strong><\/td>\n<\/tr>\n
P\u00e3o com alto teor de c\u00e1lcio<\/td>\n6 g\/kg<\/td>\n<\/tr>\n
Bebidas esportivas<\/td>\n1,5 g\/kg<\/td>\n<\/tr>\n
Produtos l\u00e1cteos (como iogurte, leite)<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Queijo<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Produtos de chocolate<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Doces<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Sorvete<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Bolos<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Caf\u00e9 instant\u00e2neo<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
Ch\u00e1 com leite<\/td>\n3 g\/kg<\/td>\n<\/tr>\n
Bebidas \u00e0 base de suco<\/td>\n1,5 g\/kg<\/td>\n<\/tr>\n
Alimentos assados (como bolos e biscoitos)<\/td>\n5 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Uso do fosfato tric\u00e1lcico<\/span><\/h2>\n
    \n
  1. Agente antiaglomerante: evita que alimentos em p\u00f3 ou granulados se aglomerem durante o armazenamento, mantendo sua fluidez e facilidade de manuseio.<\/li>\n
  2. Melhoradores nutricionais: fornecem c\u00e1lcio e f\u00f3sforo, suplementam os elementos de c\u00e1lcio e f\u00f3sforo exigidos pelo corpo humano e s\u00e3o particularmente adequados para alimentos que exigem suplementa\u00e7\u00e3o adicional de c\u00e1lcio.<\/li>\n
  3. Agente de fermenta\u00e7\u00e3o: em alimentos assados, ajuda a massa a crescer e melhora o volume e a textura do alimento.<\/li>\n
  4. Ajustador de pH: ajusta o valor de pH em certos alimentos para manter a estabilidade e o sabor do alimento.<\/li>\n
  5. Melhorador de fluxo: melhora a fluidez de alimentos em p\u00f3 e granulados para f\u00e1cil processamento e embalagem.<\/li>\n
  6. Estabilizadores e emulsificantes: em latic\u00ednios e outros alimentos emulsionados, ajuda a manter a distribui\u00e7\u00e3o uniforme dos ingredientes e evita a separa\u00e7\u00e3o.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
      \n
    • CAS: 7758-87-4<\/li>\n
    • F\u00f3rmula qu\u00edmica: Ca3<\/sub>(PO4<\/sub>)2<\/sub><\/li>\n
    • Certifica\u00e7\u00f5es: KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Padr\u00e3o:<\/li>\n
    • Quantidade m\u00ednima do pedido: 1000KG<\/li>\n
    • Prazo de validade: 2 anos<\/li>\n<\/ul>\n","protected":false},"featured_media":8361,"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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