{"id":169166,"date":"2025-10-20T11:12:42","date_gmt":"2025-10-20T09:12:42","guid":{"rendered":"https:\/\/concentrol.com\/new-white-paper-from-the-food-processing-aids-line\/"},"modified":"2025-10-20T11:52:41","modified_gmt":"2025-10-20T09:52:41","slug":"nouveau-livre-blanc-de-la-ligne-food-processing-aids","status":"publish","type":"post","link":"https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/fr\/nouveau-livre-blanc-de-la-ligne-food-processing-aids\/","title":{"rendered":"Nouveau livre blanc de la ligne Food Processing Aids"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text uncode_shortcode_id=\u00a0\u00bb166776&Prime;]<\/p>\n<h3><b>Guide technique sur les rev\u00eatements pour fromages et les agents antimousse<\/b><\/h3>\n<p>Concentrol enrichit ses ressources techniques avec la publication d\u2019un nouveau <i>white paper<\/i> de la ligne <b>Food Processing Aids<\/b>, consacr\u00e9 aux <b>rev\u00eatements pour fromages et aux agents antimousse<\/b> utilis\u00e9s dans l\u2019industrie alimentaire. Ce document r\u00e9unit l\u2019expertise et le savoir-faire de l\u2019entreprise dans le d\u00e9veloppement de solutions innovantes destin\u00e9es \u00e0 am\u00e9liorer l\u2019efficacit\u00e9, la s\u00e9curit\u00e9 et la qualit\u00e9 des proc\u00e9d\u00e9s de fabrication.<\/p>\n<p>Le livre blanc propose une vue d\u2019ensemble compl\u00e8te des <b>technologies de rev\u00eatement pour fromages<\/b>, en d\u00e9taillant leur composition, leurs m\u00e9thodes d\u2019application et les avantages qu\u2019elles apportent tout au long du processus d\u2019affinage et de conservation. Il pr\u00e9sente \u00e9galement les <b>conservateurs autoris\u00e9s par le R\u00e8glement (UE) n\u00b0 1333\/2008<\/b>, tels que la natamycine, les sorbates et les propionates, et explique comment leur combinaison peut pr\u00e9venir efficacement la croissance de moisissures et de levures pendant la maturation du fromage.<\/p>\n<p>Le document d\u00e9crit aussi les <b>essais microbiologiques<\/b> r\u00e9alis\u00e9s dans les laboratoires de Concentrol \u2014depuis les tests d\u2019inhibition jusqu\u2019\u00e0 la caract\u00e9risation des souches de moisissures\u2014, garantissant ainsi la performance, la s\u00e9curit\u00e9 et la fiabilit\u00e9 de chaque formulation.<\/p>\n<p>\u00ab Cette publication illustre notre engagement constant en faveur de la recherche et de l\u2019innovation, ainsi que notre volont\u00e9 de proposer des solutions sur mesure et performantes pour l\u2019industrie alimentaire \u00bb, souligne l\u2019\u00e9quipe technique de la Division <i>Food Processing Aids<\/i> de Concentrol.<\/p>\n<p>Une section du livre blanc est \u00e9galement consacr\u00e9e aux <b>agents antimousse \u00e0 usage alimentaire<\/b>, pr\u00e9sentant la gamme <b>EMULTROL<\/b> ainsi que d\u2019autres formulations \u00e0 base de silicones, d\u2019huiles v\u00e9g\u00e9tales ou de compos\u00e9s polym\u00e9riques. Ces solutions sont con\u00e7ues pour ma\u00eetriser la formation de mousse dans divers processus de production, optimiser l\u2019efficacit\u00e9 et pr\u00e9server les propri\u00e9t\u00e9s organoleptiques des aliments.<\/p>\n<p>Forte de plus de 50 ans d\u2019exp\u00e9rience, Concentrol r\u00e9affirme son r\u00f4le de partenaire technique de r\u00e9f\u00e9rence dans le secteur alimentaire, en offrant innovation, qualit\u00e9 et expertise pour accompagner ses clients vers des processus plus s\u00fbrs et plus efficaces.<\/p>\n<p><b>T\u00e9l\u00e9chargez le livre blanc complet et d\u00e9couvrez les solutions techniques que Concentrol met \u00e0 la disposition du secteur alimentaire.<\/b>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/1&Prime;][vc_button border_width=\u00a0\u00bb0&Prime; link=\u00a0\u00bburl:https%3A%2F%2Fconcentrol.com%2Ffr%2Fwhitepapers%2Ftechnical-guide-to-cheese-coatings%2F\u00a0\u00bb uncode_shortcode_id=\u00a0\u00bb204463&Prime;]T\u00e9l\u00e9chargez le livre blanc[\/vc_button][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text uncode_shortcode_id=\u00a0\u00bb166776&Prime;] Guide technique sur les rev\u00eatements pour fromages et les agents antimousse Concentrol enrichit ses ressources techniques avec la [&hellip;]<\/p>\n","protected":false},"author":36,"featured_media":169188,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[316],"tags":[],"class_list":["post-169166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nouveau livre blanc de la ligne Food Processing 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