{"id":4310,"date":"2024-09-29T00:14:37","date_gmt":"2024-09-28T16:14:37","guid":{"rendered":"https:\/\/www.ficchem.com\/?p=4310"},"modified":"2024-10-15T14:01:46","modified_gmt":"2024-10-15T06:01:46","slug":"the-source-of-hydrocolloid","status":"publish","type":"post","link":"https:\/\/www.ficchem.com\/fr\/the-source-of-hydrocolloid\/","title":{"rendered":"La source de l'hydrocollo\u00efde"},"content":{"rendered":"<div class=\"single-navigation clearfix\"><\/div>\n<article id=\"post-1013\" class=\"post post-1013 type-post status-publish format-standard has-post-thumbnail hentry category-uncategorized\">\n<h2 class=\"entry-title fusion-post-title fusion-responsive-typography-calculated\" data-fontsize=\"18\" data-lineheight=\"27px\">La source de l'hydrocollo\u00efde<\/h2>\n<div class=\"post-content\">\n<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\">\n<div class=\"fusion-builder-row fusion-row\">\n<div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last\">\n<div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\">\n<div class=\"fusion-content-boxes content-boxes columns row fusion-columns-1 fusion-columns-total-2 fusion-content-boxes-1 content-boxes-icon-with-title content-left\" data-animationoffset=\"top-into-view\">\n<div class=\"fusion-column content-box-column content-box-column content-box-column-1 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover content-box-column-last-in-row\">\n<div class=\"col content-box-wrapper content-wrapper link-area-link-icon icon-hover-animation-fade\" data-animationoffset=\"top-into-view\">\n<div class=\"content-container\">\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-4311\" src=\"https:\/\/www.ficchem.com\/wp-content\/uploads\/2024\/09\/hydrocolloid.jpg\" alt=\"Hydrocollo\u00efde\" width=\"680\" height=\"400\" srcset=\"https:\/\/www.ficchem.com\/wp-content\/uploads\/2024\/09\/hydrocolloid.jpg 680w, https:\/\/www.ficchem.com\/wp-content\/uploads\/2024\/09\/hydrocolloid-300x176.jpg 300w, https:\/\/www.ficchem.com\/wp-content\/uploads\/2024\/09\/hydrocolloid-18x12.jpg 18w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"fusion-column content-box-column content-box-column content-box-column-2 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover content-box-column-last content-box-column-last-in-row\">\n<div class=\"col content-box-wrapper content-wrapper link-area-link-icon icon-hover-animation-fade\" data-animationoffset=\"top-into-view\">\n<div class=\"heading icon-left\">\n<h2 class=\"content-box-heading fusion-responsive-typography-calculated\" data-fontsize=\"18\" data-lineheight=\"23.04px\"><\/h2>\n<\/div>\n<div class=\"fusion-clearfix\"><\/div>\n<div class=\"content-container\">\n<h1 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"18\" data-lineheight=\"32.4px\"><strong><b>La source de\u00a0<\/b><\/strong><strong><b>hydrocollo\u00efde<\/b><\/strong><\/h1>\n<p>&nbsp;<\/p>\n<p>Il existe plus de 60 types de gommes alimentaires dont l'ajout est autoris\u00e9 dans le monde, qui sont largement utilis\u00e9es dans l'industrie alimentaire. Ces gommes alimentaires sont essentiellement extraites de plantes et d'animaux naturels.<\/p>\n<p>&nbsp;<\/p>\n<p>Parmi eux,<\/p>\n<p>La g\u00e9latine est fabriqu\u00e9e \u00e0 partir de peau ou d'os d'animaux.<\/p>\n<p>Les principales sources de pectine sont les \u00e9corces d'orange et les r\u00e9sidus de jus de pomme (l'un des additifs alimentaires recommand\u00e9s par le Comit\u00e9 mixte FAO\/OMS sur les additifs alimentaires).<\/p>\n<p>La gomme de konjac est un polysaccharide de type hydrogel extrait des tubercules de diverses plantes de konjac.<\/p>\n<p>La carragh\u00e9nine est extraite des plats d'Eucheuma, de Carpinus et d'autres plantes marines.<\/p>\n<p>La gomme xanthane est ferment\u00e9e par des plantes amylac\u00e9es telles que le ma\u00efs.<\/p>\n<p>&nbsp;<\/p>\n<h2 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"16\" data-lineheight=\"28.8px\"><strong><b>Normes chinoises autoris\u00e9es \u00e0 ajouter<\/b><\/strong><\/h2>\n<p>La norme chinoise {National Food Safety Standard for Food Additives} (GB 2760-2014) stipule que dans les produits bruts \u00e0 base de nouilles humides tels que les nouilles, la peau des boulettes et la peau des wontons, il est permis d'ajouter de la pectine, de la carragh\u00e9nine et de la gomme xanthane. Ces gommes comestibles ajout\u00e9es \u00e0 la p\u00e2te permettent de transformer la peau des boulettes, les nouilles, etc. en tendons \"Naizhu\" qui ne pourrissent pas facilement. Le plastique comestible, gr\u00e2ce \u00e0 ses propri\u00e9t\u00e9s physiques et chimiques \"vertes\" et s\u00fbres, pr\u00e9sente des caract\u00e9ristiques uniques et excellentes dans l'industrie alimentaire.<\/p>\n<p>&nbsp;<\/p>\n<p>L'ajout d'hydrocollo\u00efdes aux produits carn\u00e9s permet non seulement d'am\u00e9liorer la qualit\u00e9 fonctionnelle des produits carn\u00e9s, mais aussi de r\u00e9duire les co\u00fbts, d'avoir de grandes perspectives d'application sur le march\u00e9 et une valeur de production r\u00e9elle, comme l'application de carragh\u00e9nane dans la production de saucisses de jambon, qui peut am\u00e9liorer la texture et la tranche du produit, renforcer la g\u00e9latine des prot\u00e9ines de la viande, am\u00e9liorer la r\u00e9tention d'eau, r\u00e9duire l'aspect huileux, am\u00e9liorer le go\u00fbt des saucisses de jambon et les conserver plus facilement, la viande n'\u00e9tant pas \u00e9parpill\u00e9e.<\/p>\n<p>&nbsp;<\/p>\n<p>L'ajout de gomme comestible aux aliments congel\u00e9s peut am\u00e9liorer la viscosit\u00e9, la g\u00e9lification, pr\u00e9venir ou inhiber l'augmentation des cristaux de glace, retarder l'apparition de glace et de scories, am\u00e9liorer le go\u00fbt, la structure interne et l'apparence, et am\u00e9liorer la stabilit\u00e9 et l'anti-solubilit\u00e9 du syst\u00e8me.<\/p>\n<p>&nbsp;<\/p>\n<p>Les gommes de micelles lin\u00e9aires peuvent former des structures r\u00e9ticulaires macroporeuses dans les confiseries, ce qui les rend plus flexibles et plus r\u00e9sistantes en absorbant davantage de substances de remplissage.<\/p>\n<p>&nbsp;<\/p>\n<p>La gomme xanthane de Gaojiao est un bon \u00e9paississant et stabilisateur de suspension pour les aliments et les boissons, son utilisation est tr\u00e8s faible, \u00e0 de faibles concentrations pour atteindre la force de l\u00e9vitation annuelle requise de la boisson, mais aussi moins affect\u00e9e par la temp\u00e9rature et la valeur PH, \u00e0 temp\u00e9rature ambiante pour maintenir la stabilit\u00e9 relative de la viscosit\u00e9 et de la suspension afin de maintenir le go\u00fbt et l'apparence de la boisson alimentaire.<\/p>\n<p>&nbsp;<\/p>\n<h2 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"16\" data-lineheight=\"28.8px\"><strong><b>Vous pouvez \u00eatre assur\u00e9 que la consommation<\/b><\/strong><\/h2>\n<p>&nbsp;<\/p>\n<p>En fait, ces gommes alimentaires courantes, dont la plupart des ingr\u00e9dients sont tous des hydrates de carbone, du point de vue de la structure mol\u00e9culaire, l'amidon est tr\u00e8s similaire, les polym\u00e8res sont fabriqu\u00e9s \u00e0 partir de l'interconnexion de petites mol\u00e9cules de sucre, et certaines gommes alimentaires sont des prot\u00e9ines, telles que la g\u00e9latine, le type de gomme alimentaire le plus courant.<\/p>\n<p>Le r\u00f4le principal de l'hydrocollo\u00efde est d'\u00e9paissir, de stabiliser, d'\u00e9mulsifier et de disperser, d'am\u00e9liorer les diff\u00e9rentes propri\u00e9t\u00e9s des aliments, de maintenir la couleur, la saveur et la stabilit\u00e9 des aliments liquides et g\u00e9lifi\u00e9s, d'am\u00e9liorer les propri\u00e9t\u00e9s physiques des aliments et de rendre les aliments lubrifi\u00e9s et agr\u00e9ables \u00e0 l'\u0153il.<\/p>\n<p>Par exemple, certaines boissons acides contiennent des prot\u00e9ines, mais de nombreuses prot\u00e9ines ne se dissolvent pas dans des conditions acides, ce qui peut rendre la boisson trouble et la rendre difficile \u00e0 vendre.Le concepteur de la boisson ajoute des fruits \u00e0 la boisson Gommes, ces prot\u00e9ines se dissolvent dans l'eau \u00e0 l'aide de la pectine pour donner une boisson acide cristalline.<\/p>\n<p>En ajoutant la bonne quantit\u00e9 d'hydrocollo\u00efde dans les nouilles, vous pouvez les rendre encore plus moelleuses. Les boulettes avec la bonne quantit\u00e9 de plastique comestible peuvent r\u00e9duire la pression de l'humidit\u00e9 sur la p\u00e2te lors de la cong\u00e9lation. Certaines gommes comestibles peuvent \u00e9galement \u00eatre utilis\u00e9es comme fibres alimentaires, telles que la pectine, la gomme agar, etc. Les fibres alimentaires peuvent donner une sensation de sati\u00e9t\u00e9, mais ne produisent pas de chaleur, ce qui est tr\u00e8s utile pour perdre du poids.<\/p>\n<p>Le gluten de ma\u00efs de l'avoine et du sarrasin n'est pas facile \u00e0 transformer en structure de gluten, de sorte qu'il faut ajouter de la farine de bl\u00e9 pour obtenir des nouilles \u00e9lastiques. L'utilisation d'hydrocollo\u00efdes n'est pas une cr\u00e9ation de la technologie alimentaire moderne, ni une technologie de base de la cuisine traditionnelle.<\/p>\n<p>En bref, la grande s\u00e9curit\u00e9 de la gomme alimentaire elle-m\u00eame et des additifs alimentaires ne n\u00e9cessite pas de limiter la quantit\u00e9, qui peut \u00eatre consomm\u00e9e en toute s\u00e9curit\u00e9. C'est pr\u00e9cis\u00e9ment la pr\u00e9sence de gommes alimentaires qui rend notre \"voyage alimentaire\" si color\u00e9.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>","protected":false},"excerpt":{"rendered":"<p>The source of hydrocolloid The source of\u00a0hydrocolloid \u00a0 There are more than 60 kinds of food gums allowed to be added in the world, which are widely used in the food industry and these food gums are basically extracted from natural plants and animals. \u00a0 Among them, Gelatin is made from animal skin or bone. [\u2026]<\/p>","protected":false},"author":1,"featured_media":4311,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,111],"tags":[],"class_list":["post-4310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-product-information"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The source of hydrocolloid - Welcome to FIC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ficchem.com\/fr\/the-source-of-hydrocolloid\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The source of hydrocolloid - Welcome to FIC\" \/>\n<meta property=\"og:description\" content=\"The source of hydrocolloid The source of\u00a0hydrocolloid &nbsp; There are more than 60 kinds of food gums allowed to be added in the world, which are widely used in the food industry and these food gums are basically extracted from natural plants and animals. &nbsp; Among them, Gelatin is made from animal skin or bone. 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