{"id":10,"date":"2021-06-28T09:44:57","date_gmt":"2021-06-28T09:44:57","guid":{"rendered":"https:\/\/www.ub.edu\/ingredientstecnologics\/?page_id=10"},"modified":"2025-10-07T09:28:46","modified_gmt":"2025-10-07T07:28:46","slug":"ingredients-tecnologics","status":"publish","type":"page","link":"https:\/\/www.ub.edu\/ingredientstecnologics\/","title":{"rendered":"Ingredients Tecnol\u00f2gics"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"10\" class=\"elementor elementor-10\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-46f6f5a elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"46f6f5a\" data-element_type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-57ea0dc4\" data-id=\"57ea0dc4\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-392ebfaa elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"392ebfaa\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.16.0 - 20-09-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<!-- wp:image {\"id\":146} -->\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"626\" height=\"374\" class=\"wp-image-146 aligncenter\" src=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2023\/06\/Super.png\" alt=\"\" srcset=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2023\/06\/Super.png 626w, https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2023\/06\/Super-300x179.png 300w\" sizes=\"auto, (max-width: 626px) 100vw, 626px\" \/><\/figure>\n<!-- \/wp:image --><!-- wp:columns {\"verticalAlignment\":\"center\",\"align\":\"wide\"} -->\n<div class=\"wp-block-columns alignwide are-vertically-aligned-center\"><!-- wp:column {\"width\":\"50%\"} -->\n<div class=\"wp-block-column\" style=\"flex-basis: 50%;\"><!-- wp:paragraph {\"align\":\"left\",\"placeholder\":\"Contenido\u2026\"} -->\n<p class=\"has-text-align-left\">La transformaci\u00f3 d&#8217;aliments en la ind\u00fastria aliment\u00e0ria requereix sovint l&#8217;\u00fas d&#8217;una s\u00e8rie de subst\u00e0ncies, d&#8217;origen natural o sintetitzades qu\u00edmicament, que permeten la comercialitzaci\u00f3 de molts dels aliments presents avui dia al mercat. Aquestes subst\u00e0ncies s\u00f3n <strong>ingredients tecnol\u00f2gics<\/strong> que s\u2019afegeixen volunt\u00e0riament als productes alimentaris per millorar-ne alguna funci\u00f3 tecnol\u00f2gica. El seu \u00fas est\u00e0 sempre supeditat a la garantia pr\u00e8via de la seva seguretat per als consumidors.<\/p>\n<!-- \/wp:paragraph --><\/div>\n<!-- \/wp:column --><!-- wp:column {\"width\":\"50%\"} -->\n<div class=\"wp-block-column\" style=\"flex-basis: 50%;\"><!-- wp:paragraph -->\n<p>Els <strong>additius, aromes, enzims i coadjuvants tecnol\u00f2gics<\/strong> es classifiquen com a ingredients tecnol\u00f2gics. Els additius, les aromes i alguns enzims s&#8217;incorporen intencionadament als aliments, passant a formar-ne part, i per aquest motiu se\u2019ls considera ingredients de l\u2019aliment. En canvi, els coadjuvants tecnol\u00f2gics s&#8217;utilitzen durant el proc\u00e9s de producci\u00f3 com a ajuda en l&#8217;elaboraci\u00f3 de l&#8217;aliment. La seva pres\u00e8ncia en el producte final \u00e9s involunt\u00e0ria per\u00f2 inevitable, per la qual cosa no es consideren ingredients de l\u2019aliment..<\/p>\n<!-- \/wp:paragraph --><\/div>\n<!-- \/wp:column --><\/div>\n<!-- \/wp:columns -->\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>La transformaci\u00f3 d&#8217;aliments en la ind\u00fastria aliment\u00e0ria requereix sovint l&#8217;\u00fas d&#8217;una s\u00e8rie de subst\u00e0ncies, d&#8217;origen natural o sintetitzades qu\u00edmicament, que permeten la comercialitzaci\u00f3 de molts dels aliments presents avui dia al mercat. Aquestes subst\u00e0ncies s\u00f3n ingredients tecnol\u00f2gics que s\u2019afegeixen volunt\u00e0riament als productes alimentaris per millorar-ne alguna funci\u00f3 tecnol\u00f2gica. El seu \u00fas est\u00e0 sempre supeditat a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/10","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/comments?post=10"}],"version-history":[{"count":22,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/10\/revisions"}],"predecessor-version":[{"id":471,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/10\/revisions\/471"}],"wp:attachment":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/media?parent=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}