{"id":191,"date":"2023-06-30T10:58:42","date_gmt":"2023-06-30T08:58:42","guid":{"rendered":"https:\/\/www.ub.edu\/ingredientstecnologics\/?page_id=191"},"modified":"2025-10-07T10:43:55","modified_gmt":"2025-10-07T08:43:55","slug":"edulcorants","status":"publish","type":"page","link":"https:\/\/www.ub.edu\/ingredientstecnologics\/edulcorants\/","title":{"rendered":"Edulcorants"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"191\" class=\"elementor elementor-191\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-65e32661 elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"65e32661\" 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-53df937f\" data-id=\"53df937f\" 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-4a3feac6 elementor-widget elementor-widget-text-editor\" data-id=\"4a3feac6\" 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>El gust dol\u00e7 ha estat sempre una sensaci\u00f3 apreciada per la humanitat, i el sucre ha estat l\u2019edulcorant principal escollit pels consumidors durant segles. A m\u00e9s de proporcionar dol\u00e7or, el sucre tamb\u00e9 \u00e9s una font d\u2019energia. No obstant aix\u00f2, l\u2019\u00fas excessiu de sucre pot generar problemes de salut, com ara l\u2019obesitat i la diabetis. Aix\u00ed, el desig de mantenir el gust dol\u00e7 sense els inconvenients d\u2019un exc\u00e9s de sucre ha portat al desenvolupament d\u2019una gran varietat d\u2019edulcorants m\u00e9s dol\u00e7os que la sacarosa i pr\u00e0cticament acal\u00f2rics, els quals s\u2019utilitzen en petites quantitats per satisfer les papil\u00b7les gustatives sense augmentar la ingesta energ\u00e8tica.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Els edulcorants s\u00f3n subst\u00e0ncies utilitzades per conferir un sabor dol\u00e7 als aliments, aix\u00ed com en edulcorants de taula. El seu objectiu tecnol\u00f2gic principal \u00e9s proporcionar sabor dol\u00e7 sense aportar calories.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Tanmateix, el sucre en els aliments t\u00e9 altres funcions com aportar textura, \u00e9s humectant, redueix el punt de congelaci\u00f3 o actua com a conservant a altes concentracions i aquestes funcions no les poden realitzar els edulcorants intensos. Aquestes funcions les poden realitzar parcialment els edulcorants de carga que s\u00f3n derivats hidrogenats de sucres, com els polialcohols, amb unes caracter\u00edstiques f\u00edsiques i qu\u00edmiques que, apart de la seva capacitat d&#8217;endolcir,  aporten volum i textura. <\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:heading {\"level\":3} -->\n<h3 class=\"wp-block-heading\"><strong>Exemples d\u2019edulcorants m\u00e9s utilitzats:<\/strong><\/h3>\n<!-- \/wp:heading -->\n\n<!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><a href=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-951.pdf\">Aspartam (E951)<\/a><\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li><a href=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-954.pdf\">Sacarina (E954)<\/a><\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li><a href=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-955.pdf\">Sucralosa (E955)<\/a><\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li><a href=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-960.pdf\">Est\u00e8via (E960)<\/a><\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li><a href=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-420.pdf\">Sorbitol (E420)<\/a><\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>Maltitol (E965)<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li><a href=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-967.pdf\">Xilitol (E967)<\/a><\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li><a href=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-968.pdf\">Eritritol (E968)<\/a><\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list -->\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>El gust dol\u00e7 ha estat sempre una sensaci\u00f3 apreciada per la humanitat, i el sucre ha estat l\u2019edulcorant principal escollit pels consumidors durant segles. A m\u00e9s de proporcionar dol\u00e7or, el sucre tamb\u00e9 \u00e9s una font d\u2019energia. No obstant aix\u00f2, l\u2019\u00fas excessiu de sucre pot generar problemes de salut, com ara l\u2019obesitat i la diabetis. Aix\u00ed, [&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-191","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/191","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=191"}],"version-history":[{"count":6,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/191\/revisions"}],"predecessor-version":[{"id":533,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/191\/revisions\/533"}],"wp:attachment":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/media?parent=191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}