{"id":176,"date":"2023-06-30T10:52:11","date_gmt":"2023-06-30T08:52:11","guid":{"rendered":"https:\/\/www.ub.edu\/ingredientstecnologics\/?page_id=176"},"modified":"2025-10-07T10:34:39","modified_gmt":"2025-10-07T08:34:39","slug":"conservants","status":"publish","type":"page","link":"https:\/\/www.ub.edu\/ingredientstecnologics\/conservants\/","title":{"rendered":"Conservants"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"176\" class=\"elementor elementor-176\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5b791d6 elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5b791d6\" 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-21405d78\" data-id=\"21405d78\" 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-3c97fbd7 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"3c97fbd7\" 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:paragraph -->\n<p>La conservaci\u00f3 d\u2019aliments t\u00e9 per objectiu evitar o retardar els fen\u00f2mens d&#8217;alteraci\u00f3 o putrefacci\u00f3 dels aliments causats pels microorganismes. El deteriorament dels aliments t\u00e9 implicacions econ\u00f2miques importants tant per als fabricants com per als distribu\u00efdors i consumidors, per\u00f2 el m\u00e9s greu s\u00f3n les possibles conseq\u00fc\u00e8ncies per a la salut derivades del creixement de microorganismes pat\u00f2gens o les seves toxines. La definici\u00f3 exacta segons el <strong>Reglament (CE) No 1333\/2008 del Parlament Europeu i del Consell, de 16 de desembre de 2008<\/strong>, indica que s\u00f3n subst\u00e0ncies que allarguen la vida \u00fatil dels aliments protegint-los del deteriorament causat per microorganismes o que protegeixen contra el creixement de microorganismes pat\u00f2gens.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Els conservants es classifiquen dins dels codis E que comencen per 2 (E200-E299). Alguns exemples de conservants comuns s\u00f3n:<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><strong>E200 (\u00c0cid sorbic)<\/strong>: inhibeix el creixement de llevats i fongs en aliments com el pa, els formatges i les begudes.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><strong>E210 (\u00c0cid benzoic)<\/strong>: controla bacteris i fongs en sucs, refrescos, confitures i productes en conserva.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><strong>E220 (Di\u00f2xid de sofre)<\/strong>: utilitzat en fruites seques i vins per prevenir el creixement microbiano i l&#8217;oxidaci\u00f3 enzim\u00e0tica.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><strong><a href=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-223.pdf\">E223 (Metabisulfit de sodi)<\/a><\/strong>: efica\u00e7 en conserves de fruites i verdures per impedir la descomposici\u00f3 per microorganismes i reaccions enzim\u00e0tiques.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><strong><a href=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-250.pdf\">E250 (Nitrit de sodi)<\/a><\/strong>: utilitzat en carns processades com embotits i pernil, per evitar el creixement de bacteris pat\u00f2gens i mantenir el color.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><strong>E262 (Acetat de sodi)<\/strong>: emprat en conserves, marinats i productes de carn per les seves propietats antimicrobianes.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><\/p>\n<!-- \/wp:paragraph -->\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 conservaci\u00f3 d\u2019aliments t\u00e9 per objectiu evitar o retardar els fen\u00f2mens d&#8217;alteraci\u00f3 o putrefacci\u00f3 dels aliments causats pels microorganismes. El deteriorament dels aliments t\u00e9 implicacions econ\u00f2miques importants tant per als fabricants com per als distribu\u00efdors i consumidors, per\u00f2 el m\u00e9s greu s\u00f3n les possibles conseq\u00fc\u00e8ncies per a la salut derivades del creixement de microorganismes pat\u00f2gens [&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-176","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/176","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=176"}],"version-history":[{"count":9,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/176\/revisions"}],"predecessor-version":[{"id":514,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/176\/revisions\/514"}],"wp:attachment":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/media?parent=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}