{"id":120697,"date":"2020-10-08T14:08:26","date_gmt":"2020-10-08T12:08:26","guid":{"rendered":"https:\/\/concentrol.com\/preservatives-in-coatings\/"},"modified":"2022-07-13T11:03:23","modified_gmt":"2022-07-13T09:03:23","slug":"conservants-en-els-recobriments","status":"publish","type":"post","link":"https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/ca\/conservants-en-els-recobriments\/","title":{"rendered":"Conservants en els recobriments"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]A Concentrol treballem dia a dia per a oferir les millors solucions als nostres clients. Un dels sectors en el qual m\u00e9s treballem \u00e9s el formatger. La Divisi\u00f3 de Food Processing Aids de l’empresa est\u00e0 especialitzada en la fabricaci\u00f3 de productes per al tractament final d’aliments, especialment enfocats a la protecci\u00f3 enfront del creixement indesitjat de microorganismes. En aquesta \u00e0rea destaca la fabricaci\u00f3 de recobriments per a formatges. A continuaci\u00f3, revisarem el tema de l’elecci\u00f3 de conservants, el marc reglamentari que aplica i altres factors d’import\u00e0ncia que s’han de tenir en consideraci\u00f3.<\/span><\/p>\n

El creixement indesitjat de floridures<\/strong> i llevats<\/strong> \u00e9s un dels majors problemes als quals s’enfronta la ind\u00fastria aliment\u00e0ria i, en particular, el sector formatger.<\/span><\/p>\n

Els formatges s\u00f3n aliments que se sotmeten a un proc\u00e9s de curaci\u00f3<\/strong>, \u00e9s a dir, maduraci\u00f3 al llarg del temps. Durant aquest proc\u00e9s, microorganismes<\/strong> que es troben en l’ambient i en la superf\u00edcie d’aquests formatges evolucionen, creixen i arriben a colonitzar parts o la superf\u00edcie del formatge \u00edntegrament.<\/span><\/p>\n

L’alternativa tecnol\u00f2gica existent en l’actualitat i que s’utilitza en la ind\u00fastria formatgera \u2014en aquells casos en els quals es pret\u00e9n evitar el creixement indesitjat de floridura i llevats\u2014 \u00e9s el tractament superficial dels formatges. S’opta per un recobriment<\/strong>, una cobertura que contingui conservants. A nivell europeu i americ\u00e0, les reglamentacions aliment\u00e0ries detallen quins s\u00f3n els conservants permesos, aix\u00ed com les seves limitacions d’\u00fas. No \u00e9s possible, considerant de qu\u00e8 es tracta de llistes positives, utilitzar altres conservants o principis actius als ja pr\u00e8viament avaluats i autoritzats per les autoritats aliment\u00e0ries.<\/span><\/p>\n

El Reglament UE N\u00fam. 1333\/2008<\/strong> \u00e9s el marc de refer\u00e8ncia en la uni\u00f3 europea sobre els additius alimentari i els seus usos:<\/span>[\/vc_column_text][vc_single_image media=\u00bb120713″ media_width_percent=\u00bb100″][vc_column_text]<\/p>\n

Entre els diferents aliments que es detallen en el reglament, els formatges i les seves subcategories<\/strong> estan detallats en el punt 01.7<\/strong>[\/vc_column_text][vc_single_image media=\u00bb120708″ media_width_percent=\u00bb100″][vc_column_text]<\/span><\/p>\n

Els formatges curats s’inclouen en l’apartat 01.7.2<\/strong><\/span><\/p>\n

El detall dels additius permesos en els formatges curats<\/strong> es troba en la taula detallada a continuaci\u00f3:[\/vc_column_text][vc_column_text]\u00a0<\/span><\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n
E 1105<\/span><\/strong><\/td>\nLysozyme<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 120<\/span><\/strong><\/td>\ncochineal, carminic acid, carmines<\/span><\/strong><\/td>\n125<\/span><\/strong><\/td>\n(83)<\/span><\/strong><\/td>\nnom\u00e9s formatge reixat vermell\u00f3s i formatge amb pesto vermell<\/span><\/strong><\/td>\n<\/tr>\n
E 140<\/span><\/strong><\/td>\nchlorophylls and chlorophyllins<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge Sage Derby<\/span><\/strong><\/td>\n<\/tr>\n
E 141<\/span><\/strong><\/td>\n <\/p>\n

cupric complexes of chlorophylls and chlorophyllins<\/strong><\/span><\/td>\n

quantum satis<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge Sage Derby, formatge amb pesto verd o vermell, formatge amb wasabi i formatge reixat verd amb herbes<\/span><\/strong><\/td>\n<\/tr>\n
E 153<\/span><\/strong><\/td>\ncharcoal<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge Morbier<\/span><\/strong><\/td>\n<\/tr>\n
E 160a<\/span><\/strong><\/td>\ncarotenes<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge curat ataronjat, groc i blanc trencat<\/span><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
N\u00famero E<\/span><\/strong><\/td>\nDenominaci\u00f3<\/span><\/strong><\/td>\nDosi m\u00e0xima(mg\/l or mg\/kg)<\/span><\/strong><\/td>\nNotes<\/span><\/strong><\/td>\nRestriccions o excepcions<\/span><\/strong><\/td>\n<\/tr>\n
E 160b<\/span><\/strong><\/td>\nAnnato, bixin, norbixin\u00a0<\/span><\/strong><\/td>\n15<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge curat ataronjat, groc i blanc trencat i formatge amb pesto vermell o verd<\/span><\/strong><\/td>\n<\/tr>\n
E 160b<\/span><\/strong><\/td>\nAnnato, bixin, norbixin\u00a0<\/span><\/strong><\/td>\n50<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge \u00a0Red Leicester\u00a0<\/span><\/strong><\/td>\n<\/tr>\n
E 160b<\/span><\/strong><\/td>\nAnnato, bixin, norbixin\u00a0<\/span><\/strong><\/td>\n35<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge Mimolette<\/span><\/strong><\/td>\n<\/tr>\n
E 160c<\/span><\/strong><\/td>\nPaprika extract, capsanthin, capsorubin<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge curat ataronjat, groc i blanc trencat i formatge amb pesto vermell<\/span><\/strong><\/td>\n<\/tr>\n
E 163<\/span><\/strong><\/td>\nAnthocyanins\u00a0<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge reixat vermell<\/span><\/strong><\/td>\n<\/tr>\n
E 170<\/span><\/strong><\/td>\nCalcium carbonate\u00a0<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 200-202<\/span><\/strong><\/td>\nSorbic acid and potassium sorbate\u00a0<\/span><\/strong><\/td>\n1000<\/span><\/strong><\/td>\n1 2<\/span><\/strong><\/td>\nnom\u00e9s formatge en rodanxes, tallat i envasat, formatge en capes i formatge amb altres aliments afegits<\/span><\/strong><\/td>\n<\/tr>\n
E 200-202<\/span><\/strong><\/td>\nSorbic acid and potassium sorbate\u00a0<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s tractament de superf\u00edcie de productes curats<\/span><\/strong><\/td>\n<\/tr>\n
E 234<\/span><\/strong><\/td>\nNisin<\/span><\/strong><\/td>\n12.5<\/span><\/strong><\/td>\n29<\/span><\/strong><\/td>\n<\/td>\n<\/tr>\n
E 235<\/span><\/strong><\/td>\nNatamycin<\/span><\/strong><\/td>\n1 mg\/dm2 of surface (not present at 5mm depth)<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s tractament de superf\u00edcie de formatge dur, semidur, semiblando sense tallar<\/span><\/strong><\/td>\n<\/tr>\n
E 239<\/span><\/strong><\/td>\nHexamethylenetetramine<\/span><\/strong><\/td>\n25mg\/kg residue amount as formaldehyde<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge provolone<\/span><\/strong><\/td>\n<\/tr>\n
E 251-252<\/span><\/strong><\/td>\nNitrates<\/span><\/strong><\/td>\n150<\/span><\/strong><\/td>\n30<\/span><\/strong><\/td>\nnom\u00e9s formatge dur, semidur i semitou<\/span><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
N\u00famero E<\/span><\/strong><\/td>\nDenominaci\u00f3<\/span><\/strong><\/td>\nDosi m\u00e0xima(mg\/l or mg\/kg)<\/span><\/strong><\/td>\nNotes<\/span><\/strong><\/td>\nRestriccions o excepcions<\/span><\/strong><\/td>\n<\/tr>\n
E 280-283<\/span><\/strong><\/td>\nPropionic acid and propionates<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s el tractament de superf\u00edcie<\/span><\/strong><\/td>\n<\/tr>\n
E 460<\/span><\/strong><\/td>\nCellulose powder<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge anyenc tallat i ratllat<\/span><\/strong><\/td>\n<\/tr>\n
E 500 (ii)<\/span><\/strong><\/td>\nSodium acid carbonate<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge de llet agra<\/span><\/strong><\/td>\n<\/tr>\n
E 504<\/span><\/strong><\/td>\nMagnesium carbonates<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 509<\/span><\/strong><\/td>\nCalcium chloride<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 551-559<\/span><\/strong><\/td>\nSilicon dioxide and silicates<\/span><\/strong><\/td>\n10,000<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge dur i semidur en rodanxes o ratllat<\/span><\/strong><\/p>\n

Per\u00edode d’aplicaci\u00f3: fins al 31 de gener de 2014<\/span><\/strong><\/td>\n<\/tr>\n

E 551-553<\/span><\/strong><\/td>\nSilicon dioxide and silicates<\/span><\/strong><\/td>\n10,000<\/span><\/strong><\/td>\n<\/td>\nnom\u00e9s formatge dur i semidur en rodanxes o ratllat<\/span><\/strong><\/p>\n

Per\u00edode d’aplicaci\u00f3: a partir de l’1 de febrer de 2014<\/span><\/strong><\/td>\n<\/tr>\n

E 575<\/span><\/strong><\/td>\nGlucono-delta-lactone<\/span><\/strong><\/td>\nquantum satis<\/span><\/strong><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n1) Els additius poden afegir-se sols o en combinaci\u00f3n<\/span><\/strong><\/p>\n

2) La dosi m\u00e0xima s’aplica a la suma i les dosis s’expressen com a \u00e0cid lliure.<\/span><\/strong><\/p>\n

(29) Aquesta subst\u00e0ncia pot ser present de manera natural en alguns formatges com a resultat de processos de fermentaci\u00f3.<\/span><\/strong><\/p>\n

(30) En la llet de formatge, o dosi equivalent si s’afegeix despr\u00e9s d’eliminar el s\u00e8rum i afegir aigua.<\/span><\/strong><\/p>\n

(83). L\u00edmit m\u00e0xim d’alumini de totes les laques d’alumini de E 120 cochinilla, \u00e0cid carm\u00ednico i carm\u00edn: 3,2 mg\/kg. No es poden utilitzar altres laques d’alumini. A l’efecte de l’article 22, secci\u00f3 1, lletra g), del Reglament (CE) N\u00fam. 1333\/2008, aquest l\u00edmit ha d’aplicar-se a partir de l’1 de febrer de 2013.<\/span><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

De la llista anterior, els \u00fanics conservants permesos actualment s\u00f3n la natamicina<\/strong> (E-235), els sorbats<\/strong> (E-200, E-202) i els propionats<\/strong> (E-280, E-281, E-282). La natamicina \u00e9s el conservant m\u00e9s utilitzat, ja que no presenta efecte enfront dels bacteris i \u00e9s molt efica\u00e7 enfront de la majoria dels tipus de floridura i llevats.<\/span>[\/vc_column_text][vc_single_image media=\u00bb120738″ media_width_percent=\u00bb100″][vc_column_text]<\/p>\n

Sorbats i propionats s’utilitzen en combinaci\u00f3 amb la natamicina en alguns casos, ja que, per si sols, presenten efic\u00e0cies molt redu\u00efdes.[\/vc_column_text][vc_single_image media=\u00bb120743″ media_width_percent=\u00bb100″][vc_column_text]<\/span><\/p>\n

Cal destacar, per\u00f2, que el resultat en protecci\u00f3 enfront del creixement indesitjat de floridura i llevat dista molt de ser \u00f2ptim. S’ha descrit en la literatura que una floridura en particular, \u201cpenicillium discolor<\/strong>\u201d, presenta resist\u00e8ncia enfront de l’\u00fas del conservant natamicina<\/strong>. Altres floridures, si la contaminaci\u00f3 \u00e9s elevada, poden tamb\u00e9 cr\u00e9ixer en pres\u00e8ncia de natamicina. [\/vc_column_text][vc_single_image media=\u00bb120748″ media_width_percent=\u00bb100″][vc_column_text]<\/span><\/p>\n

Nomarski phase contrast micrographs of three isolates of Penicillium discolor. a\u2013c. CBS 474.84 (type isolate); d\u2013f CBS 221.92; g\u2013i. CBS 183.88. Magnifications: a, d and g. 600 , all others 1500. [\/vc_column_text][vc_single_image media=\u00bb120753″ media_width_percent=\u00bb100″][vc_column_text]<\/span><\/p>\n

Scanning electron micrographs of critically point dried specimens a\u2013c. CBS 474.84, a. 1900 , b., 4000 , c. 3500; d. CBS 221.92, 3300.<\/span><\/p>\n

En la literatura s’ha descrit que el factor limitant en l’\u00fas de la natamicina \u00e9s la seva baixa solubilitat en aigua<\/strong> (aproximadament 40ppm), i que \u00e9s nom\u00e9s activa en aquesta fase soluble. Aix\u00ed, quantitats de natamicina superiors a 40ppm, al no ser solubles, pr\u00e0cticament no aporten efectivitat extra.<\/span>
\nAlternativament a l’\u00fas dels conservants descrits anteriorment, hi ha estudis que han avaluat l’efic\u00e0cia d’altres additius alimentaris com ara l’\u00e0cid l\u00e0ctic<\/strong> i l’\u00e0cid ac\u00e8tic<\/strong>. Encara que aquests additius presenten efic\u00e0cia conservant, en el cas concret dels formatges \u00e9s molt limitada<\/strong> i no han mostrat que siguin alternatives efectives. Ni tan sols mostren una efectivitat en combinaci\u00f3 amb els conservants tradicionals.,<\/span><\/p>\n

Com ja hem vist, l’elecci\u00f3 dels conservants per a evitar el creixement de floridura i altres microorganismes no \u00e9s senzilla. A Concentrol hem elaborat m\u00faltiples solucions en recobriments amb la missi\u00f3 d’adaptar-nos a les necessitats de cada producte formatger. Un dels nostres puntals com a empresa \u00e9s la recerca, fet que ens permet confeccionar noves solucions i resoldre les possibles complicacions en el proc\u00e9s de fabricaci\u00f3 de formatges.<\/span><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/1″][vc_button border_width=\u00bb0″ link=\u00bburl:https%3A%2F%2Fconcentrol.com%2Fwp-content%2Fuploads%2F2020%2F10%2FCA_CONSERVANTES-QUESOS.pdf|||\u00bb]Descarregar infogr\u00e0fic[\/vc_button][vc_column_text]

CA_CONSERVANTES-QUESOS<\/a><\/div>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/span>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]A Concentrol treballem dia a dia per a oferir les millors solucions als nostres clients. Un dels sectors en el […]<\/p>\n","protected":false},"author":1,"featured_media":139484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[126],"tags":[624],"class_list":["post-120697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentaciorb","tag-cheese-es-ca"],"acf":[],"yoast_head":"\nConservants en els recobriments<\/title>\n<meta name=\"description\" content=\"Concentrol - Chemical Solutions\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/concentrol.com\/preservatives-in-coatings\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Conservants en els recobriments\" \/>\n<meta property=\"og:description\" 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