{"id":120706,"date":"2020-10-08T14:08:26","date_gmt":"2020-10-08T12:08:26","guid":{"rendered":"https:\/\/concentrol.com\/preservatives-in-coatings\/"},"modified":"2022-07-13T11:02:44","modified_gmt":"2022-07-13T09:02:44","slug":"conservantes-en-los-recubrimientos","status":"publish","type":"post","link":"https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/es\/conservantes-en-los-recubrimientos\/","title":{"rendered":"Conservantes en los recubrimientos"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]En Concentrol trabajamos d\u00eda a d\u00eda para ofrecer las mejores soluciones a nuestros clientes. Uno de los sectores en el que m\u00e1s trabajamos es el quesero. La Divisi\u00f3n de <\/span>Food Processing Aids<\/b> de la empresa est\u00e1 especializada en la fabricaci\u00f3n de productos para el tratamiento final de alimentos, especialmente enfocados a la protecci\u00f3n frente al crecimiento indeseado de microorganismos. En esta \u00e1rea destaca la fabricaci\u00f3n de recubrimientos para quesos. A continuaci\u00f3n, revisaremos el tema de la elecci\u00f3n de conservantes, el marco reglamentario que aplica y otros factores de importancia que se deben tener en consideraci\u00f3n.\u00a0<\/span><\/span><\/p>\n

El crecimiento indeseado de <\/span>mohos<\/b> y <\/span>levaduras<\/b> es uno de los mayores problemas a los que se enfrenta la industria alimentaria y, en particular, el sector quesero.<\/span><\/span><\/p>\n

Los quesos son alimentos que se someten a un proceso de <\/span>curaci\u00f3n<\/b>, es decir, maduraci\u00f3n a lo largo del tiempo. Durante este proceso, <\/span>microorganismos<\/b> que se encuentran en el ambiente y en la superficie de estos quesos evolucionan, crecen y llegan a colonizar partes o la superficie del queso en su totalidad.<\/span><\/span><\/p>\n

La alternativa tecnol\u00f3gica existente en la actualidad y que se utiliza en la industria quesera \u2014en aquellos casos en los que se pretende evitar el crecimiento indeseado de moho y levaduras\u2014 es el tratamiento superficial de los quesos. Se opta por un <\/span>recubrimiento<\/b>, una cobertura que contenga conservantes. A nivel europeo y americano, las reglamentaciones alimentarias detallan cu\u00e1les son los conservantes permitidos, as\u00ed como sus limitaciones de uso. No es posible, considerando de que se trata de listas positivas, utilizar otros conservantes o principios activos a los ya previamente evaluados y autorizados por las autoridades alimentarias.<\/span><\/span><\/p>\n

El <\/span>Reglamento UE N\u00ba 1333\/2008<\/b> es el marco de referencia en la uni\u00f3n europea sobre los aditivos alimentario y sus usos:<\/span>[\/vc_column_text][vc_single_image media=\u00bb120713″ media_width_percent=\u00bb100″][vc_column_text]Entre los distintos alimentos que se detallan en el reglamento, <\/span>los quesos y sus subcategor\u00edas<\/b> est\u00e1n detallados en el punto <\/span>01.7<\/b>[\/vc_column_text][vc_single_image media=\u00bb120708″ media_width_percent=\u00bb100″][vc_column_text]Los <\/span>quesos curados<\/b> se incluyen en el apartado <\/span>01.7.2<\/b><\/span><\/p>\n

El detalle de los <\/span>aditivos permitidos en los quesos curados<\/b> se encuentra en la tabla detallada a continuaci\u00f3n:<\/span>[\/vc_column_text][vc_column_text]<\/span><\/p>\n\n\n\n\n\n\n\n\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>\nsolo queso veteado rojizo y queso con pesto rojo<\/span><\/td>\n<\/tr>\n
E 140<\/span><\/td>\nchlorophylls and chlorophyllins<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nsolo queso Sage Derby<\/span><\/td>\n<\/tr>\n
E 141<\/span><\/td>\n <\/p>\n

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

quantum satis<\/span><\/td>\n<\/td>\nsolo queso Sage Derby, queso con pesto verde o rojo, queso con wasabi y queso veteado verde con hierbas<\/span><\/td>\n<\/tr>\n
E 153<\/span><\/td>\ncharcoal<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nsolo queso Morbier<\/span><\/td>\n<\/tr>\n
E 160a<\/span><\/td>\ncarotenes<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nsolo queso curado anaranjado, amarillo y blanco roto<\/span><\/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<\/strong><\/span><\/td>\nDenominaci\u00f3n\u00a0<\/strong><\/span><\/td>\nDosis m\u00e1xima(mg\/l or mg\/kg)<\/strong><\/span><\/td>\nNotas<\/strong><\/span><\/td>\nRestricciones o excepciones<\/strong><\/span><\/td>\n<\/tr>\n
E 160b<\/span><\/td>\nAnnato, bixin, norbixin\u00a0<\/span><\/td>\n15<\/span><\/td>\n<\/td>\nsolo queso curado anaranjado, amarillo y blanco roto y queso con pesto rojo o verde<\/span><\/td>\n<\/tr>\n
E 160b<\/span><\/td>\nAnnato, bixin, norbixin\u00a0<\/span><\/td>\n50<\/span><\/td>\n<\/td>\nsolo queso Red Leicester\u00a0<\/span><\/td>\n<\/tr>\n
E 160b<\/span><\/td>\nAnnato, bixin, norbixin\u00a0<\/span><\/td>\n35<\/span><\/td>\n<\/td>\nsolo queso Mimolette<\/span><\/td>\n<\/tr>\n
E 160c<\/span><\/td>\nPaprika extract, capsanthin, capsorubin<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nsolo queso curado anaranjado, amarillo y blanco roto y queso con pesto rojo<\/span><\/td>\n<\/tr>\n
E 163<\/span><\/td>\nAnthocyanins\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nsolo queso veteado rojo<\/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>\nsolo queso en lonchas, cortado yenvasado, queso en capas y queso con otros alimentos a\u00f1adidos<\/span><\/td>\n<\/tr>\n
E 200-202<\/span><\/td>\nSorbic acid and potassium sorbate\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nsolo tratamiento de superf\u00edcie de productos curados<\/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>\nsolo tratamiento de superf\u00edcie de queso duro, semiduro, semiblando sin cortar<\/span><\/td>\n<\/tr>\n
E 239<\/span><\/td>\nHexamethylenetetramine<\/span><\/td>\n25mg\/kg residue amount as formaldehyde<\/span><\/td>\n<\/td>\nsolo queso provolone<\/span><\/td>\n<\/tr>\n
E 251-252<\/span><\/td>\nNitrates<\/span><\/td>\n150<\/span><\/td>\n30<\/span><\/td>\nsolo queso duro, semiduro y semiblando<\/span><\/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<\/strong><\/span><\/td>\nDenominaci\u00f3n\u00a0<\/strong><\/span><\/td>\nDosis m\u00e1xima(mg\/l or mg\/kg)<\/strong><\/span><\/td>\nNotas<\/strong><\/span><\/td>\nRestricciones o excepciones<\/strong><\/span><\/td>\n<\/tr>\n
E 280-283<\/span><\/td>\nPropionic acid and propionates\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\ns\u00f3lo el tratamiento de superficie<\/span><\/td>\n<\/tr>\n
E 460<\/span><\/td>\nCellulose powder<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\ns\u00f3lo queso a\u00f1ejo cortado y rallado<\/span><\/td>\n<\/tr>\n
E 500 (ii)<\/span><\/td>\nSodium acid carbonate<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\ns\u00f3lo queso de leche agria<\/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\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 551-559<\/span><\/td>\nSilicon dioxide and silicates\u00a0<\/span><\/td>\n10,000<\/span><\/td>\n<\/td>\ns\u00f3lo queso duro y semiduro en lonchas o rallado<\/span><\/p>\n

Per\u00edodo de aplicaci\u00f3n: hasta el 31 de enero de 2014<\/span><\/td>\n<\/tr>\n

E 551-553<\/span><\/td>\nSilicon dioxide and silicates\u00a0<\/span><\/td>\n10,000<\/span><\/td>\n<\/td>\ns\u00f3lo queso duro y semiduro en lonchas o rallado<\/span><\/p>\n

Per\u00edodo de aplicaci\u00f3n: a partir del 1 de febrero de 2014<\/span><\/td>\n<\/tr>\n

E 575<\/span><\/td>\nGlucono-delta-lactone\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n1) Los aditivos pueden a\u00f1adirse solos o en combinaci\u00f3n<\/span><\/p>\n

2) La dosis m\u00e1xima se aplica a la suma y las dosis se expresan como \u00e1cido libre.<\/span><\/p>\n

(29) Esta sustancia puede estar presente de forma natural en algunos quesos como resultado de procesos de fermentaci\u00f3n.<\/span><\/p>\n

(30) En la leche de queso, o dosis equivalente si se a\u00f1ade despu\u00e9s de eliminar el suero y a\u00f1adir agua.<\/span><\/p>\n

(83). L\u00edmite m\u00e1ximo de aluminio de todas las lacas de aluminio de E 120 cochinilla, \u00e1cido carm\u00ednico y carm\u00edn: 3,2 mg\/kg. No se pueden utilizar otras lacas de aluminio. A los efectos del art\u00edculo 22, secci\u00f3n 1, letra g), del Reglamento (CE) N\u00ba 1333\/2008, este l\u00edmite debe aplicarse a partir del 1 de febrero de 2013.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

De la lista anterior, los \u00fanicos conservantes permitidos actualmente son la <\/span>natamicina<\/b> (E-235),<\/span>,<\/span> los <\/span>sorbatos<\/b> (E-200, E-202) y los <\/span>propionatos<\/b> (E-280, E-281, E-282). La natamicina es el conservante m\u00e1s utilizado, ya que no presenta efecto frente a las bacterias y es muy eficaz frente a la mayor\u00eda de los tipos de moho y levaduras.<\/span>[\/vc_column_text][vc_single_image media=\u00bb120738″ media_width_percent=\u00bb100″][vc_column_text]Sorbatos y propionatos se utilizan en combinaci\u00f3n con la natamicina en algunos casos, ya que, por s\u00ed solos, presentan eficacias muy reducidas.<\/span>[\/vc_column_text][vc_single_image media=\u00bb120743″ media_width_percent=\u00bb100″][vc_column_text]Hay que destacar, pero, que el resultado en protecci\u00f3n frente al crecimiento indeseado de moho y levadura dista mucho de ser \u00f3ptimo. Se ha descrito en la literatura que un moho en particular, \u201c<\/span>penicillium discolor<\/i><\/b>\u201d, presenta resistencia frente al uso del conservante <\/span>natamicina<\/b>. Otros mohos, si la contaminaci\u00f3n es elevada, pueden tambi\u00e9n crecer en presencia de natamicina.<\/span>[\/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]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 se ha descrito que el factor limitante en el uso de la natamicina es su <\/span>baja solubilidad en agua<\/b> (aproximadamente 40ppm), y que es solo activa en esta fase soluble. As\u00ed, cantidades de natamicina superiores a 40ppm, al no ser solubles, pr\u00e1cticamente no aportan efectividad extra.<\/span><\/span><\/p>\n

Alternativamente al uso de los conservantes descritos anteriormente, hay estudios que han evaluado la eficacia de otros aditivos alimentarios tales como el <\/span>\u00e1cido l\u00e1ctico y el \u00e1cido ac\u00e9tico<\/b>. Aunque estos aditivos presentan eficacia conservante, en el caso concreto de los quesos es <\/span>muy limitada<\/b> y no han mostrado que sean alternativas efectivas. Ni tan siquiera muestran una efectividad en combinaci\u00f3n con los conservantes tradicionales.<\/span>,<\/span><\/span><\/p>\n

Como ya hemos visto, la elecci\u00f3n de los conservantes para evitar el crecimiento de moho y otros microorganismos no es sencilla. En Concentrol hemos elaborado m\u00faltiples soluciones en recubrimientos con la misi\u00f3n de adaptarnos a las necesidades de cada producto quesero. Uno de nuestros puntales como empresa es la investigaci\u00f3n, hecho que nos permite confeccionar nuevas soluciones y resolver las posibles complicaciones en el proceso de fabricaci\u00f3n de quesos.<\/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%2FES_CONSERVANTES-QUESOS-1.pdf|||\u00bb]DESCARGAR INFOGR\u00c1FICO[\/vc_button][vc_column_text]

ES_CONSERVANTES-QUESOS-1<\/a><\/div>[\/vc_column_text][\/vc_column][\/vc_row]<\/span><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]En Concentrol trabajamos d\u00eda a d\u00eda para ofrecer las mejores soluciones a nuestros clientes. Uno de los sectores en el […]<\/p>\n","protected":false},"author":1,"featured_media":139483,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[195],"tags":[209,623],"class_list":["post-120706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-processing-aids-es-2","tag-cheese","tag-cheese-es"],"acf":[],"yoast_head":"\nConservantes en los recubrimientos<\/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\/es\/conservantes-en-los-recubrimientos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Conservantes en los 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