{"id":149167,"date":"2023-10-27T12:38:15","date_gmt":"2023-10-27T10:38:15","guid":{"rendered":"https:\/\/concentrol.com\/preservatives-in-cheese-coatings-the-key-to-preventing-the-growth-of-molds-and-yeasts\/"},"modified":"2023-11-02T13:00:43","modified_gmt":"2023-11-02T11:00:43","slug":"conservants-en-els-recobriments-de-formatges-la-clau-per-evitar-el-creixement-de-floridures-i-llevats","status":"publish","type":"post","link":"https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/ca\/conservants-en-els-recobriments-de-formatges-la-clau-per-evitar-el-creixement-de-floridures-i-llevats\/","title":{"rendered":"Conservants en els recobriments de formatges, la clau per evitar el creixement de floridures i llevats"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text uncode_shortcode_id=\u00bb288355″]A <\/span>Concentrol<\/span><\/a> innovem amb la qu\u00edmica per a tenir impacte positiu en la societat i en el planeta. Un dels sectors en el qual treballem \u00e9s el <\/span>formatger<\/b><\/a>. Des de la l\u00ednia de <\/span>Food Processing Aids<\/b>, centrem la nostra experi\u00e8ncia professional en el disseny i producci\u00f3 de solucions qu\u00edmiques per a la ind\u00fastria aliment\u00e0ria. Disposem de tractaments superficials per a formatges per garantir un envasat i transport \u00f2ptim, aix\u00ed com productes auxiliars relacionats amb la seguretat i la higiene aliment\u00e0ria.<\/span><\/p>\n

A continuaci\u00f3, revisarem el tema de l\u2019elecci\u00f3 de conservants per als recobriments de formatges, el marc reglamentari que aplica i altres factors d\u2019import\u00e0ncia que s\u2019han de tenir en consideraci\u00f3.<\/span><\/p>\n

El <\/span>creixement indesitjat de <\/b>floridures<\/b> i <\/b>llevats<\/b> \u00e9s un dels majors problemes als quals s\u2019enfronta 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 <\/span>curaci\u00f3<\/span>, \u00e9s a dir, maduraci\u00f3 al llarg del temps. Durant aquest proc\u00e9s, els diferents <\/span>microorganismes<\/span> que es troben en l\u2019ambient i en la superf\u00edcie d\u2019aquests formatges evolucionen, creixen i poden arribar a colonitzar parts o la superf\u00edcie del formatge \u00edntegrament.<\/span><\/p>\n

L\u2019alternativa tecnol\u00f2gica existent en l\u2019actualitat i que s\u2019utilitza 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 <\/span>tractament superficial dels formatges<\/b>. S\u2019opta per un <\/span>recobriment<\/span>, una cobertura que contingui conservants. En l’\u00e0mbit europeu i americ\u00e0, les reglamentacions aliment\u00e0ries detallen quins s\u00f3n els conservants permesos, aix\u00ed com les seves limitacions d\u2019\u00fas. No \u00e9s possible usar altres conservants o principis actius als ja pr\u00e8viament avaluats i autoritzats per les autoritats aliment\u00e0ries.<\/span><\/p>\n

El <\/span>Reglament UE N\u00fam. 1333\/2008<\/b> \u00e9s el marc de refer\u00e8ncia en la Uni\u00f3 Europea sobre els additius alimentari i els seus usos:<\/span><\/p>\n

\"\"<\/p>\n

Entre els diferents aliments que es detallen en el reglament, els formatges i les seves subcategories estan detallats en el punt 01.7<\/span><\/p>\n

\"\"<\/p>\n

Els formatges curats s\u2019inclouen en l\u2019apartat 01.7.2<\/span><\/p>\n

El detall dels <\/span>additius permesos en els formatges curats<\/b> es troba en la taula detallada a continuaci\u00f3:<\/span><\/p>\n\n\n\n\n\n\n\n\n\n
N\u00famero E<\/b><\/td>\nDenominaci\u00f3<\/b><\/td>\nDosi m\u00e0xima (mg\/l or mg\/kg)<\/b><\/td>\nNotes<\/b><\/td>\nRestriccions o excepcions<\/b><\/td>\n<\/tr>\n
E 1105<\/span><\/td>\nLysozyme<\/span><\/td>\nQuantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 120<\/span><\/td>\nCochineal, Carminic acid, Carmines<\/span><\/td>\n125<\/span><\/td>\n(83)<\/span><\/td>\nNom\u00e9s formatge reixat vermell\u00f3s i formatge amb pesto vermell<\/span><\/td>\n<\/tr>\n
E 140<\/span><\/td>\nChlorophylls and Chlorophyllins<\/span><\/td>\nQuantum Satis<\/span><\/td>\n<\/td>\nNom\u00e9s formatge Sage Derby<\/span><\/td>\n<\/tr>\n
E 141<\/span><\/td>\n\u00a0<\/span><\/p>\n

Cupric Complexes of Chlorophylls and Chlorophyllins<\/span><\/td>\n

Quantum satis<\/span><\/td>\n<\/td>\nNom\u00e9s formatge Sage Derby, formatge amb pesto verd o vermell, formatge amb wasabi i formatge reixat verd amb herbes<\/span><\/td>\n<\/tr>\n
E 153<\/span><\/td>\nCharcoal<\/span><\/td>\nQuantum satis<\/span><\/td>\n<\/td>\nNom\u00e9s formatge Morbier<\/span><\/td>\n<\/tr>\n
E 160a<\/span><\/td>\nCarotenes<\/span><\/td>\nQuantum satis<\/span><\/td>\n<\/td>\nNom\u00e9s formatge curat ataronjat, groc i blanc trencat<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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

\u00a0<\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
N\u00famero E<\/b><\/td>\nDenominaci\u00f3<\/b><\/td>\nDosi m\u00e0xima (mg\/l or mg\/kg)<\/b><\/td>\nNotes<\/b><\/td>\nRestriccions o excepcions<\/b><\/td>\n<\/tr>\n
E 280-283<\/span><\/td>\nPropionic acid and Propionates<\/span><\/td>\nQuantum satis<\/span><\/td>\n<\/td>\nNom\u00e9s el tractament de superf\u00edcie<\/span><\/td>\n<\/tr>\n
E 460<\/span><\/td>\nCellulose powder<\/span><\/td>\nQuantum satis<\/span><\/td>\n<\/td>\nNom\u00e9s formatge anyenc tallat i ratllat<\/span><\/td>\n<\/tr>\n
E 500 (ii)<\/span><\/td>\nSodium acid carbonate<\/span><\/td>\nQuantum satis<\/span><\/td>\n<\/td>\nNom\u00e9s formatge de llet agra<\/span><\/td>\n<\/tr>\n
E 504<\/span><\/td>\nMagnesium carbonates<\/span><\/td>\nQuantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 509<\/span><\/td>\nCalcium chloride<\/span><\/td>\nQuantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 551-559<\/span><\/td>\nSilicon dioxide and Silicates<\/span><\/td>\n10,000<\/span><\/td>\n<\/td>\nNom\u00e9s formatge dur i semidur en rodanxes o ratllat<\/span><\/p>\n

Per\u00edode d\u2019aplicaci\u00f3: fins al 31 de gener de 2014<\/span><\/td>\n<\/tr>\n

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

Per\u00edode d\u2019aplicaci\u00f3: a partir de l\u20191 de febrer de 2014<\/span><\/td>\n<\/tr>\n

E 575<\/span><\/td>\nGlucono-delta-lactone<\/span><\/td>\nQuantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n1) Els additius poden afegir-se sols o en combinaci\u00f3<\/span><\/p>\n

2) La dosi m\u00e0xima s\u2019aplica a la suma, i les dosis s\u2019expressen com a \u00e0cid lliure.<\/span><\/p>\n

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

(30) En la llet de formatge, o dosi equivalent si s\u2019afegeix despr\u00e9s d\u2019eliminar el s\u00e8rum i afegir aigua.<\/span><\/p>\n

(83). L\u00edmit m\u00e0xim d\u2019alumini de totes les laques d\u2019alumini de E 120 Cochinilla, \u00c0cid carm\u00ednic i Carm\u00ed: 3,2 mg\/kg. No es poden utilitzar altres laques d\u2019alumini. A l\u2019efecte de l\u2019article 22, secci\u00f3 1, lletra g), del Reglament (CE) N\u00fam. 1333\/2008, aquest l\u00edmit ha d\u2019aplicar-se a partir de l\u20191 de febrer de 2013.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

L\u2019apartat d\u2019escor\u00e7a comestible de formatge est\u00e0 inclosa en la categoria d’aliment 0.1.7.3\u00a0<\/span><\/p>\n

De la llista de la taula anterior, els \u00fanics conservants permesos actualment s\u00f3n la <\/span>natamicina<\/b> (E-235), <\/span>els sorbats<\/b> (E-200, E-202) <\/span>i els propionats<\/b> (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><\/p>\n

\"\"<\/p>\n

Els propionats s\u2019usen en combinaci\u00f3 amb la natamicina en alguns casos perqu\u00e8 per si sols presenten efic\u00e0cies molt redu\u00efdes.<\/span><\/p>\n

\"\"<\/p>\n

Estudis recents demostren que el factor limitant en l\u2019\u00fas de la natamicina \u00e9s la seva baixa solubilitat en aigua (aproximadament 40ppm), i que \u00e9s nom\u00e9s activa en aquesta fase soluble. Aix\u00ed doncs, com que no s\u00f3n solubles, les quantitats de natamicina superiors a 40ppm pr\u00e0cticament no aporten efectivitat extra.<\/span><\/p>\n

Alternativament a l\u2019\u00fas dels conservants descrits anteriorment, hi ha estudis que han avaluat l\u2019efic\u00e0cia d\u2019altres additius alimentaris com ara <\/span>l\u2019\u00e0cid l\u00e0ctic i l\u2019\u00e0cid ac\u00e8tic.<\/b> Encara que aquests additius presenten efic\u00e0cia conservant, en el cas concret dels formatges aquesta \u00e9s molt limitada 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\u2019elecci\u00f3 dels conservants per a evitar el creixement de floridura i altres microorganismes no \u00e9s senzilla.\u00a0<\/span><\/p>\n

A Concentrol hem elaborat m\u00faltiples solucions en recobriments amb la missi\u00f3 d\u2019<\/span>adaptar-nos a les necessitats de cada producte formatger<\/b>. Un dels nostres puntals com a empresa \u00e9s la <\/span>recerca continuada<\/b> que duem a terme des de l\u2019apartat d\u2019Investigaci\u00f3 i Desenvolupament, un fet que ens permet confeccionar noves solucions i resoldre les possibles complicacions en el proc\u00e9s de fabricaci\u00f3 de formatges.<\/span>[\/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 uncode_shortcode_id=\u00bb635991″]Descarregar infografia[\/vc_button][vc_column_text uncode_shortcode_id=\u00bb154507″]

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

[vc_row][vc_column][vc_column_text uncode_shortcode_id=\u00bb288355″]A Concentrol innovem amb la qu\u00edmica per a tenir impacte positiu en la societat i en el planeta. Un […]<\/p>\n","protected":false},"author":24,"featured_media":149345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[126],"tags":[209,624],"class_list":["post-149167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentaciorb","tag-cheese","tag-cheese-es-ca"],"acf":[],"yoast_head":"\nConservants en els recobriments de formatges, la clau per evitar el creixement de floridures i llevats<\/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\/ca\/conservants-en-els-recobriments-de-formatges-la-clau-per-evitar-el-creixement-de-floridures-i-llevats\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta 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