{"id":9899,"date":"2024-06-20T10:49:29","date_gmt":"2024-06-20T02:49:29","guid":{"rendered":"https:\/\/theo.niranbio.com\/glucono-delta-lactona-gdl\/"},"modified":"2024-08-16T16:46:40","modified_gmt":"2024-08-16T08:46:40","slug":"glucono-delta-lactona-gdl","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/pt-br\/glucono-delta-lactona-gdl.html","title":{"rendered":"Glucono Delta Lactona (GDL)"},"content":{"rendered":"

<\/span>O que \u00e9 Gluconolactona?<\/span><\/h2>\n

A gluconolactona \u00e9 um composto org\u00e2nico que aparece como cristais brancos ou p\u00f3 cristalino, \u00e9 inodoro e tem primeiro sabor doce e depois amargo. Como ingrediente alimentar, desempenha muitas fun\u00e7\u00f5es. Existem tr\u00eas m\u00e9todos principais para preparar a gluconolactona na China:<\/p>\n

1. Converter o \u00e1cido gluc\u00f4nico em gluconolactona atrav\u00e9s de rea\u00e7\u00f5es qu\u00edmicas. Os m\u00e9todos comuns de s\u00edntese qu\u00edmica incluem rea\u00e7\u00f5es de cicliza\u00e7\u00e3o. O processo est\u00e1 maduro e possui alta efici\u00eancia de produ\u00e7\u00e3o. Tem sido amplamente utilizado em procedimentos de produ\u00e7\u00e3o.<\/p>\n

2. Use enzimas espec\u00edficas (como a gluconolactonase) para catalisar a rea\u00e7\u00e3o de cicliza\u00e7\u00e3o do \u00e1cido gluc\u00f4nico para produzir gluconolactona. As condi\u00e7\u00f5es de rea\u00e7\u00e3o s\u00e3o suaves, a pureza do produto \u00e9 alta e h\u00e1 poucos subprodutos, mas o custo de produ\u00e7\u00e3o \u00e9 alto porque a atividade e a estabilidade da enzima podem ser limitadas.<\/p>\n

3. Use microorganismos (como cepas espec\u00edficas) para fermenta\u00e7\u00e3o para fermentar o \u00e1cido gluc\u00f4nico em gluconolactona. Este m\u00e9todo de produ\u00e7\u00e3o \u00e9 apropriado para produ\u00e7\u00e3o em larga escala e \u00e9 ecol\u00f3gico e ambientalmente ben\u00e9fico. Por\u00e9m, o processo de fermenta\u00e7\u00e3o e as cepas precisam ser ajustados e o ciclo de produ\u00e7\u00e3o \u00e9 longo.<\/p>\n

<\/span>Dados t\u00e9cnicos:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Produto<\/td>\nGLUCONO DELTA LACTONA<\/td>\nPadr\u00e3o de teste<\/td>\nGB7657<\/td>\n<\/tr>\n
S\/N<\/td>\nItens de teste<\/td>\nRequisitos padr\u00e3o<\/td>\n<\/tr>\n
1<\/td>\nTeste sensorial<\/td>\nGr\u00e3os soltos secos incolores ou brancos ou p\u00f3 cristalino<\/td>\n<\/tr>\n
2<\/td>\nEnsaio\/%<\/td>\n\u226599.0<\/td>\n<\/tr>\n
3<\/td>\nPerda na secagem\/%<\/td>\n\u22641.0<\/td>\n<\/tr>\n
4<\/td>\nSubst\u00e2ncia redutora\/%<\/td>\n\u22640.5<\/td>\n<\/tr>\n
5<\/td>\nSulfato\/%<\/td>\n\u22640.03<\/td>\n<\/tr>\n
6<\/td>\nCloreto\/%<\/td>\n\u22640.02<\/td>\n<\/tr>\n
7<\/td>\nArs\u00eanio total (As)\/(mg\/kg)<\/td>\n\u22643.0<\/td>\n<\/tr>\n
8<\/td>\nChumbo (Pb\/(mg\/kg)<\/td>\n\u22642.0<\/td>\n<\/tr>\n
9<\/td>\nContagem total de placas\/(CFU\/g)<\/td>\n\u2264300<\/td>\n<\/tr>\n
10<\/td>\nColiformes\/(MPN\/g)<\/td>\n<0.3<\/td>\n<\/tr>\n
11<\/td>\nMofo e levedura (UFC\/g)<\/td>\n\u2264100<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h2>\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\n\n\n\n
ITENS<\/td>\nPADR\u00c3O<\/td>\n<\/tr>\n
IDENTIFICA\u00c7\u00c3O<\/td>\nPOSITIVA<\/td>\n<\/tr>\n
GDL<\/td>\n99-100.5%<\/td>\n<\/tr>\n
SOLUBILIDADE<\/td>\nFACILMENTE SOL\u00daVEL EM \u00c1GUA, DIFICILMENTE SOL\u00daVEL EM ETANOL<\/td>\n<\/tr>\n
PONTO DE FUS\u00c3O<\/td>\n152\u2103\u00b12<\/td>\n<\/tr>\n
UMIDADE<\/td>\n\u22640.5%<\/td>\n<\/tr>\n
SUBST\u00c2NCIAS REDUTORAS (COMO D-GLUCOSE)<\/td>\n\u22640.5%<\/td>\n<\/tr>\n
AS<\/td>\n\u22641PPM<\/td>\n<\/tr>\n
METAL PESADO<\/td>\n\u226410PPM<\/td>\n<\/tr>\n
L\u00cdDER<\/td>\n\u22642PPM<\/td>\n<\/tr>\n
MERC\u00daRIO<\/td>\n\u22640,1PPM<\/td>\n<\/tr>\n
CADMIUM<\/td>\n\u22642PPM<\/td>\n<\/tr>\n
C\u00c1LCIO<\/td>\n\u22640.05%<\/td>\n<\/tr>\n
CLORETO<\/td>\n\u22640.05%<\/td>\n<\/tr>\n
SULFATOS<\/td>\n\u22640.02%<\/td>\n<\/tr>\n
PERDA NA SECAGEM<\/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
LEVEDURA<\/td>\n10\/G MAX<\/td>\n<\/tr>\n
MOLDE<\/td>\n10\/G MAX<\/td>\n<\/tr>\n
E.COLI<\/td>\nN\u00c3O DISPON\u00cdVEL EM 30G<\/td>\n<\/tr>\n
SALMONELLA<\/td>\nN\u00c3O DISPON\u00cdVEL EM 25G<\/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\n
Nome do alimento<\/td>\nUso m\u00e1ximo (g\/kg)<\/td>\n<\/tr>\n
Condimentos<\/td>\n1,0-2,0 g\/kg<\/td>\n<\/tr>\n
Produtos c\u00e1rneos<\/td>\n0,5-1,5 g\/kg<\/td>\n<\/tr>\n
Bebidas<\/td>\n0,1-0,5 g\/kg<\/td>\n<\/tr>\n
Iogurte<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Produtos de panifica\u00e7\u00e3o<\/td>\n0,2-0,5 g\/kg<\/td>\n<\/tr>\n
Pudim<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Geleia<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Produtos de queijo<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Alimentos enlatados<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Produtos de soja<\/td>\n0,3-0,6 g\/kg<\/td>\n<\/tr>\n
Doces<\/td>\n0,2-0,5 g\/kg<\/td>\n<\/tr>\n
Tempero em p\u00f3<\/td>\n1,0-2,0 g\/kg<\/td>\n<\/tr>\n
\u00d3leo de tempero<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>A gluconolactona tem uma ampla gama de usos<\/span><\/h2>\n
    \n
  1. pH 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.<\/li>\n
  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.<\/li>\n
  3. Preservative: Because of its antibacterial and preservative properties, gluconolactone helps keep food fresher longer by preventing the growth of microbes.<\/li>\n
  4. Humectant: It has hygroscopic ability, which can help food stay moist and prevent drying and hardening.<\/li>\n
  5. Improve taste: By adjusting the pH of food, Gluconolactone can improve the taste of food, making it softer and more palatable.<\/li>\n
  6. 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.<\/li>\n<\/ol>\n

    <\/span>O usu\u00e1rio fez a seguinte pergunta:<\/span><\/h2>\n

    Pergunta: Quais vantagens a gluconolactona oferece para a pele?<\/p>\n

    Resposta: A gluconolactona tem v\u00e1rios benef\u00edcios para a pele, incluindo hidrata\u00e7\u00e3o, esfolia\u00e7\u00e3o e melhora da textura da pele. Ela remove suavemente as c\u00e9lulas mortas da pele e estimula a renova\u00e7\u00e3o das c\u00e9lulas da pele, retendo a umidade para manter a pele lisa e flex\u00edvel. Al\u00e9m disso, a gluconolactona tem efeitos antioxidantes e calmantes, protegendo a pele de danos ambientais, reduzindo a irrita\u00e7\u00e3o e melhorando o brilho e a sa\u00fade geral da pele.<\/p>\n

    Pergunta: A gluconolactona \u00e9 melhor que o \u00e1cido glic\u00f3lico?<\/p>\n

    Resposta: A vantagem da gluconolactona sobre o \u00e1cido glic\u00f3lico \u00e9 sua suavidade e efeito hidratante. Ela n\u00e3o apenas remove efetivamente as c\u00e9lulas mortas da pele, mas tamb\u00e9m tem excelentes efeitos hidratantes e calmantes, tornando-a adequada para peles sens\u00edveis e secas. As propriedades antioxidantes da gluconolactona ajudam ainda mais a melhorar a sa\u00fade da pele, ao mesmo tempo em que reduzem a irrita\u00e7\u00e3o, tornando-a um ingrediente de cuidados com a pele mais amig\u00e1vel \u00e0 pele.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 90-80-2<\/li>\n
    • F\u00f3rmula qu\u00edmica: C6H10O6<\/li>\n
    • Certifica\u00e7\u00f5es: KOSHER, ISO, HALAL, FSSC22000, 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":9900,"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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