{"id":6149,"date":"2024-08-06T05:22:56","date_gmt":"2024-08-06T05:22:56","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6149"},"modified":"2024-08-06T05:22:56","modified_gmt":"2024-08-06T05:22:56","slug":"sucrose-polyester","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/fr\/sucrose-polyester\/","title":{"rendered":"Qu'est-ce que le polyester de saccharose de New Resource Food ?"},"content":{"rendered":"

Annonce nationale<\/strong><\/p>\n

Le 21 octobre 2010, le minist\u00e8re de la sant\u00e9 (MOH) a publi\u00e9 l'annonce relative \u00e0 l'approbation de trois produits, \u00e0 savoir le polyester de saccharose, la poudre d'oligopeptide de ma\u00efs et la phosphatidyls\u00e9rine, en tant que nouvelles ressources alimentaires (MOH Announcement No. 15 of 2010), approuvant officiellement le polyester de saccharose en tant que nouvelle ressource alimentaire.<\/p>\n

Le 12 novembre 2012, le minist\u00e8re de la sant\u00e9 a publi\u00e9 une annonce sur l'approbation de 4 nouvelles ressources alimentaires, y compris la chlorelle nucl\u00e9\u00e9e en prot\u00e9ines (annonce du minist\u00e8re de la sant\u00e9 n\u00b0 19 de 2012) afin de modifier la taille des portions de polyester au saccharose, comme d\u00e9crit ci-dessous :<\/p>\n

\"\"<\/p>\n

Caract\u00e9ristiques du polyester de saccharose<\/strong><\/p>\n

1. Grande stabilit\u00e9<\/strong>
\nSoumis \u00e0 des fritures r\u00e9p\u00e9t\u00e9es ou \u00e0 des traitements \u00e0 haute temp\u00e9rature, le polyester de saccharose conserve une bonne qualit\u00e9 et il n'y a pas de changement significatif de l'indice d'acidit\u00e9, de l'indice de peroxyde et d'autres indicateurs.<\/p>\n

2. Non r\u00e9sorbable<\/strong>
\nIl s'agit \u00e9galement d'un facteur important en tant que substitut de graisse, mais le polyester de sucrose n'est finalement pas une graisse, nous ne pouvons pas le go\u00fbter, mais les enzymes du tube digestif peuvent le distinguer. La lipase digestive ne reconna\u00eet pas le polyester de sucralose et ne peut donc pas \u00eatre dig\u00e9r\u00e9e.<\/p>\n

Par cons\u00e9quent, ces substances quittent le tube digestif intactes, ce que vous mangez entrant, ce que vous excr\u00e9tez sortant. Mais les vitamines liposolubles, telles que les vitamines A, D, E et K, et les nutriments tels que les carot\u00e9no\u00efdes et le lycop\u00e8ne, sont solubles dans le polyester de saccharose.<\/p>\n

Le polyester de saccharose ne peut pas \u00eatre dig\u00e9r\u00e9, mais il se dissout \u00e9galement dans les nutriments qui sortent ensemble de l'organisme, ce qui constitue un gaspillage de ces nutriments ;<\/p>\n

3. R\u00e9duction de l'\u00e9nergie<\/strong>
\nLe polyester de saccharose ne pouvant \u00eatre ni dig\u00e9r\u00e9 ni absorb\u00e9, il peut \u00eatre \u00e9vacu\u00e9 directement du syst\u00e8me digestif, ce qui permet de r\u00e9duire l'apport \u00e9nerg\u00e9tique de l'organisme et de pr\u00e9venir les maladies li\u00e9es \u00e0 l'ob\u00e9sit\u00e9.
\n4. r\u00e9duire le cholest\u00e9rol<\/strong>
\nLa recherche montre que le cholest\u00e9rol pr\u00e9sent dans les graisses ordinaires et que les constantes d'\u00e9quilibre de dissolution du polyester de sucrose sont similaires, le cholest\u00e9rol dissous dans le polyester de sucrose n'est pas absorb\u00e9 par le corps humain en raison de la non-absorption du polyester de sucrose, ce qui r\u00e9duit le taux d'absorption du cholest\u00e9rol.<\/p>\n

5. Faible teneur en mati\u00e8res grasses solides dans le polyester de saccharose<\/strong>
\nLes d\u00e9fauts de cristallisation, ces probl\u00e8mes entravent son application dans la transformation des graisses et des huiles sp\u00e9cifiques \u00e0 l'alimentation.<\/p>\n

Application du polyester de saccharose dans l'industrie alimentaire<\/strong><\/p>\n

1. Remplacement de l'huile dans la transformation des aliments frits<\/strong>
\nL'huile destin\u00e9e \u00e0 la friture doit pr\u00e9senter une grande stabilit\u00e9 \u00e0 l'oxydation, \u00eatre capable de r\u00e9sister \u00e0 des temp\u00e9ratures \u00e9lev\u00e9es et \u00e0 des chauffages r\u00e9p\u00e9t\u00e9s sans perte de couleur, sans pr\u00e9cipitation d'impuret\u00e9s et sans d\u00e9composition de substances de mauvais go\u00fbt. L'huile de palme, largement utilis\u00e9e aujourd'hui, est appr\u00e9ci\u00e9e pour sa composition unique en acides gras, son point de fum\u00e9e \u00e9lev\u00e9 et sa couleur claire apr\u00e8s la friture.<\/p>\n

De m\u00eame, les polyesters synth\u00e9tiques de saccharose peuvent \u00eatre pr\u00e9par\u00e9s avec diff\u00e9rentes propri\u00e9t\u00e9s physiques et chimiques en ajustant \u00e0 dessein la distribution des groupes acyles gras dans la structure mol\u00e9culaire, o\u00f9 le rapport de la composition en acides gras peut \u00eatre contr\u00f4l\u00e9 avec pr\u00e9cision.<\/p>\n

Choisir des produits \u00e0 forte teneur en acides gras satur\u00e9s tels que l'acide st\u00e9arique et l'acide palmitique, qui ont une tr\u00e8s forte capacit\u00e9 antioxydante, et en m\u00eame temps, contr\u00f4ler son degr\u00e9 de polym\u00e9risation de mani\u00e8re appropri\u00e9e pour maintenir une valeur HLB ad\u00e9quate, de sorte que l'aliment \u00e0 frire ait une forte p\u00e9n\u00e9tration de l'oie, qui peut \u00eatre immerg\u00e9e \u00e0 l'int\u00e9rieur de l'aliment pour assurer un bon effet de friture. Elle ne produit pas d'odeur d\u00e9sagr\u00e9able, n'a pas besoin d'ajouter d'antioxydants, peut \u00eatre m\u00e9lang\u00e9e \u00e0 d'autres huiles et peut \u00e9galement \u00eatre utilis\u00e9e seule.<\/p>\n

En raison de sa caract\u00e9ristique de ne pas \u00eatre dig\u00e9r\u00e9 et absorb\u00e9 par le corps humain, il peut r\u00e9duire consid\u00e9rablement l'\u00e9nergie excessive ing\u00e9r\u00e9e par le corps lors de la consommation d'aliments frits et am\u00e9liorer la qualit\u00e9 de ces derniers. Ainsi, les consommateurs n'ont pas \u00e0 s'inqui\u00e9ter de l'apport excessif de graisses et de l'adiposit\u00e9 lorsqu'ils go\u00fbtent \u00e0 la belle saveur des aliments frits.<\/p>\n

2. En remplacement du shortening<\/strong>
\nLe polyester gras dont l'indice d'iode se situe autour de 40-50 se pr\u00e9sente sous la forme d'un gel et, \u00e0 mesure que l'indice d'iode diminue, la viscosit\u00e9 augmente progressivement et devient un solide plastique.<\/p>\n

Cette caract\u00e9ristique du polyester de saccharose permet de l'utiliser facilement dans les shortenings pour remplacer les huiles hydrog\u00e9n\u00e9es et les graisses dures, ce qui produit de fins cristaux en forme d'aiguille et une texture lisse dans le shortening, et donne un caract\u00e8re de cr\u00e8me a\u00e9r\u00e9e, qui convient particuli\u00e8rement \u00e0 la pr\u00e9paration de g\u00e2teaux et de gla\u00e7ages.<\/p>\n

En outre, il s'agit \u00e9galement d'une sorte de shortening coulable, qui peut \u00eatre pomp\u00e9 facilement, ce qui est tr\u00e8s pratique pour les op\u00e9rations de transformation des aliments.<\/p>\n

3. Comme substitut de graisse pour la margarine<\/strong>
\nLe polyester de saccharose \u00e0 forte teneur en acide st\u00e9arique pr\u00e9sente une forte plasticit\u00e9 avec un point de fusion d'environ 31-33\u2103. Sa courbe d'expansion pr\u00e9sente une forme l\u00e9g\u00e8rement ascendante dans la plage de 20-40\u2103. Tr\u00e8s similaire \u00e0 la margarine traditionnelle, elle est inodore et insipide et peut rester stable pendant une longue p\u00e9riode. L'ajout d'ar\u00f4mes appropri\u00e9s peut donner aux produits de polyester de sucre de canne le m\u00eame ar\u00f4me l\u00e9ger que la cr\u00e8me.<\/p>","protected":false},"excerpt":{"rendered":"

National Announcement On October 21, 2010, the Ministry of Health (MOH) issued the Announcement on the Approval of 3 Items of Sucrose Polyester, Corn Oligopeptide Powder and Phosphatidylserine as New Resource Foods (MOH Announcement No. 15 of 2010), formally approving Sucrose Polyester as a new resource food. On November 12, 2012, the Ministry of Health […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is Sucrose Polyester of New Resource Food? - China Chemical Manufacturer<\/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:\/\/longchangextracts.com\/fr\/sucrose-polyester\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is Sucrose Polyester of New Resource Food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"National Announcement On October 21, 2010, the Ministry of Health (MOH) issued the Announcement on the Approval of 3 Items of Sucrose Polyester, Corn Oligopeptide Powder and Phosphatidylserine as New Resource Foods (MOH Announcement No. 15 of 2010), formally approving Sucrose Polyester as a new resource food. 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