{"id":3562,"date":"2026-10-13T09:35:40","date_gmt":"2026-10-13T07:35:40","guid":{"rendered":"https:\/\/tech-complex.com\/la-tecnologia-darrere-duna-aroma-per-que-es-important-la-formulacio-galenica\/"},"modified":"2026-10-19T14:01:13","modified_gmt":"2026-10-19T12:01:13","slug":"la-tecnologia-darrere-duna-aroma-per-que-es-important-la-formulacio-galenica","status":"publish","type":"post","link":"https:\/\/tech-complex.com\/ca\/la-tecnologia-darrere-duna-aroma-per-que-es-important-la-formulacio-galenica\/","title":{"rendered":"La tecnologia darrere d&#8217;una aroma: per qu\u00e8 \u00e9s important la formulaci\u00f3 gal\u00e8nica?"},"content":{"rendered":"<p>Quan avaluem una aroma per a alimentaci\u00f3 animal, el primer que percebem \u00e9s la seva olor. Tanmateix, darrere d&#8217;aquest perfil sensorial hi ha un aspecte menys visible per\u00f2 determinant per al seu comportament: <strong>la formulaci\u00f3 gal\u00e8nica<\/strong>.<\/p>\n<div>\n<p>Els compostos responsables de l&#8217;aroma solen presentar propietats fisicoqu\u00edmiques molt diferents entre si, i molts d&#8217;ells s\u00f3n vol\u00e0tils. Aquesta caracter\u00edstica \u00e9s essencial perqu\u00e8 puguin ser percebuts pel sistema olfactiu, per\u00f2 tamb\u00e9 els pot fer susceptibles a p\u00e8rdues durant el processament i l&#8217;emmagatzematge [1,2].<\/p>\n<p>Per tant, el repte tecnol\u00f2gic \u00e9s aparentment contradictori:<\/p>\n<p><strong>Protegir els components arom\u00e0tics quan sigui necessari i permetre que expressin el seu perfil sensorial quan ho hagin de fer.<\/strong><\/p>\n<p>Per aconseguir-ho, no n&#8217;hi ha prou amb seleccionar les mol\u00e8cules que formen l&#8217;aroma. Tamb\u00e9 \u00e9s important <strong>com s&#8217;incorporen i es vehiculitzen dins del producte<\/strong>.<\/p>\n<h2>Qu\u00e8 \u00e9s la formulaci\u00f3 gal\u00e8nica?<\/h2>\n<p>El concepte de gal\u00e8nica s&#8217;associa habitualment a l&#8217;\u00e0mbit farmac\u00e8utic, per\u00f2 els seus principis s\u00f3n aplicables a nombrosos ingredients funcionals.<\/p>\n<p>En termes senzills, podem entendre-la com el conjunt de decisions tecnol\u00f2giques utilitzades per <strong>convertir uns components actius en una forma f\u00edsica adequada per a la seva conservaci\u00f3, manipulaci\u00f3 i utilitzaci\u00f3<\/strong>.<\/p>\n<p>En una aroma en pols intervenen, entre altres aspectes:<\/p>\n<ul>\n<li>Les caracter\u00edstiques dels compostos arom\u00e0tics.<\/li>\n<li>El suport o matriu que els cont\u00e9.<\/li>\n<li>Les interaccions entre l&#8217;aroma i aquesta matriu.<\/li>\n<li>Les propietats f\u00edsiques de les part\u00edcules.<\/li>\n<li>Les condicions de fabricaci\u00f3 i emmagatzematge.<\/li>\n<\/ul>\n<p>La literatura cient\u00edfica sobre aromes mostra que l&#8217;elecci\u00f3 dels materials que vehiculitzen els compostos arom\u00e0tics pot influir significativament en la seva <strong>retenci\u00f3, estabilitat i alliberament<\/strong> [1,2].<\/p>\n<p>Per tant, dos productes amb perfils arom\u00e0tics similars poden presentar comportaments tecnol\u00f2gics diferents.<\/p>\n<h2>El repte de treballar amb mol\u00e8cules vol\u00e0tils<\/h2>\n<p>La volatilitat no \u00e9s un defecte d&#8217;una aroma. Precisament \u00e9s una de les propietats que en permet la percepci\u00f3.<\/p>\n<p>Perqu\u00e8 puguem detectar una olor, determinades mol\u00e8cules s&#8217;han d&#8217;alliberar del producte i arribar als receptors olfactius.<\/p>\n<p>El problema apareix quan aquest alliberament es produeix <strong>abans del moment desitjat<\/strong>.<\/p>\n<p>Durant la fabricaci\u00f3 i l&#8217;emmagatzematge poden existir condicions que afavoreixin la p\u00e8rdua o la modificaci\u00f3 de determinats compostos arom\u00e0tics. La literatura descriu la sensibilitat d&#8217;aquestes subst\u00e0ncies davant factors com la calor, la humitat, l&#8217;oxigen o les condicions de processament [1\u20133].<\/p>\n<p>Per aquest motiu, una part important del desenvolupament tecnol\u00f2gic de les aromes consisteix a treballar sobre la seva <strong>retenci\u00f3 i estabilitat<\/strong>.<\/p>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-3538\" src=\"https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/10\/ELVIAJ1-1024x683.png\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/10\/ELVIAJ1-980x653.png 980w, https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/10\/ELVIAJ1-480x320.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/p>\n<h3><span style=\"font-size: 26px;\">Com es pot protegir una aroma?<\/span><\/h3>\n<div>\n<p>Existeixen diferents estrat\u00e8gies tecnol\u00f2giques.<\/p>\n<p>Una de les m\u00e9s estudiades \u00e9s l&#8217;<strong>encapsulaci\u00f3<\/strong>, mitjan\u00e7ant la qual els compostos arom\u00e0tics s&#8217;incorporen dins d&#8217;una matriu o material que actua com a barrera davant l&#8217;entorn.<\/p>\n<p>Les tecnologies disponibles s\u00f3n molt diverses i poden utilitzar diferents materials i processos.<\/p>\n<p>Una revisi\u00f3 publicada a <em>Food Chemistry<\/em> l&#8217;any 2026 assenyala que les propietats de la matriu i les interaccions entre aquesta i els compostos arom\u00e0tics condicionen aspectes com la <strong>retenci\u00f3, l&#8217;estabilitat i l&#8217;alliberament de l&#8217;aroma<\/strong> [1].<\/p>\n<p>De manera similar, una revisi\u00f3 d&#8217;English et al. descriu diferents tecnologies utilitzades per disminuir l&#8217;evaporaci\u00f3 i millorar l&#8217;estabilitat de subst\u00e0ncies arom\u00e0tiques davant factors com l&#8217;aire, la humitat, la llum o la calor [2].<\/p>\n<p>Aquest principi no \u00e9s exclusiu de l&#8217;alimentaci\u00f3 humana. En alimentaci\u00f3 animal, les tecnologies de protecci\u00f3 tamb\u00e9 s&#8217;utilitzen per millorar l&#8217;estabilitat d&#8217;ingredients sensibles durant la fabricaci\u00f3 del pinso i el seu emmagatzematge [3].<\/p>\n<p><strong>IDEA CLAU<\/strong><\/p>\n<p>No existeix \u00fanicament una \u00abmol\u00e8cula arom\u00e0tica\u00bb. Existeix una mol\u00e8cula dins d&#8217;una formulaci\u00f3, i aquesta formulaci\u00f3 condiciona com es comportar\u00e0 durant el proc\u00e9s.<\/p>\n<h3><strong>Evalock: una estrat\u00e8gia espec\u00edfica aplicada a Cristalfeed POP<\/strong><\/h3>\n<p>Aquest principi tecnol\u00f2gic \u00e9s al darrere d&#8217;<strong>Evalock<\/strong>, una de les tecnologies incorporades a la gamma <strong>Cristalfeed POP<\/strong>.<\/p>\n<p>Segons la documentaci\u00f3 t\u00e8cnica de <strong>Phod\u00e9<\/strong>, Evalock utilitza una <strong>matriu mineral en la qual s&#8217;incorporen els components arom\u00e0tics juntament amb un agent l\u00edquid espec\u00edfic destinat a actuar com a barrera davant l&#8217;evaporaci\u00f3 durant el proc\u00e9s de granulaci\u00f3<\/strong> [4].<\/p>\n<p>Per tant, el concepte que hi ha darrere d&#8217;Evalock no consisteix simplement a augmentar la intensitat inicial de l&#8217;aroma.<\/p>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-3544\" src=\"https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/10\/TECNOL1-1024x683.png\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/10\/TECNOL1-980x653.png 980w, https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/10\/TECNOL1-480x320.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/p>\n<p>L&#8217;objectiu tecnol\u00f2gic \u00e9s actuar sobre el seu comportament durant una fase cr\u00edtica de la fabricaci\u00f3:<\/p>\n<div>\n<p><strong>AROMA \u2192 MATRIU \/ SUPORT \u2192 PROCESSAMENT \u2192 PINSO ACABAT<\/strong><\/p>\n<p>La difer\u00e8ncia \u00e9s important.<\/p>\n<p>Una aroma molt intensa abans d&#8217;incorporar-se al pinso no necess\u00e0riament ser\u00e0 la que presenti una intensitat m\u00e9s gran despr\u00e9s del processament. Com vam veure en el primer article d&#8217;aquesta s\u00e8rie, all\u00f2 rellevant des del punt de vista tecnol\u00f2gic \u00e9s tamb\u00e9 con\u00e8ixer <strong>quines caracter\u00edstiques es mantenen en el producte acabat<\/strong>. <a href=\"https:\/\/tech-complex.com\/ca\/aromes-en-alimentacio-animal-que-passa-durant-la-fabricacio-del-pinso\/\">https:\/\/tech-complex.com\/aromas-alimentacion-animal\/<\/a><\/p>\n<h2>Com sabem si la tecnologia funciona?<\/h2>\n<p>Aqu\u00ed hem de diferenciar el <strong>principi tecnol\u00f2gic<\/strong> de l&#8217;<strong>evid\u00e8ncia espec\u00edfica del producte<\/strong>.<\/p>\n<p>La literatura cient\u00edfica dona suport al principi general que les matrius i les tecnologies de protecci\u00f3 poden millorar la retenci\u00f3 i l&#8217;estabilitat dels compostos arom\u00e0tics [1,2].<\/p>\n<p>Per\u00f2 aix\u00f2 no demostra autom\u00e0ticament l&#8217;efic\u00e0cia d&#8217;una tecnologia comercial concreta.<\/p>\n<p>Per avaluar <strong>Evalock<\/strong>, cal rec\u00f3rrer a les dades espec\u00edfiques obtingudes amb <strong>Cristalfeed POP<\/strong>.<\/p>\n<p><strong>Phod\u00e9<\/strong> ha avaluat la <strong>intensitat olfactiva despr\u00e9s del proc\u00e9s de granulaci\u00f3<\/strong> de diferents refer\u00e8ncies de la gamma i l&#8217;ha comparada amb formulacions anteriors.<\/p>\n<\/div>\n<p>Los resultados internos comunicados por el fabricante muestran:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-3542\" src=\"https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/10\/TABLAI1-1024x683.png\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/10\/TABLAI1-980x653.png 980w, https:\/\/tech-complex.com\/wp-content\/uploads\/2026\/10\/TABLAI1-480x320.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/p>\n<p>Aquestes dades indiquen una <strong>major intensitat olfactiva despr\u00e9s de la granulaci\u00f3 en les formulacions POP avaluades sota les condicions de l&#8217;assaig del fabricant<\/strong> [4].<\/p>\n<div>\n<p>Tanmateix, hi ha una consideraci\u00f3 important: les dosis de producte utilitzades en algunes d&#8217;aquestes comparacions no s\u00f3n id\u00e8ntiques.<\/p>\n<p>Per aquest motiu, els resultats <strong>no s&#8217;han d&#8217;interpretar com una demostraci\u00f3 directa d&#8217;equival\u00e8ncia de dosis ni extrapolar-se a una millora del consum o del rendiment productiu<\/strong>.<\/p>\n<p>El que aporten \u00e9s evid\u00e8ncia interna sobre el comportament sensorial de les formulacions despr\u00e9s del processament.<\/p>\n<h3><strong>Protegir l&#8217;aroma \u00e9s nom\u00e9s una part del problema<\/strong><\/h3>\n<p>Fins aqu\u00ed hem parlat principalment d&#8217;estabilitat i retenci\u00f3.<\/p>\n<p>Per\u00f2 existeix una segona q\u00fcesti\u00f3.<\/p>\n<p>Una aroma destinada a una f\u00e0brica de pinsos tamb\u00e9 ha de ser un producte que es pugui <strong>emmagatzemar, dosificar, manipular i distribuir correctament dins d&#8217;una mescla<\/strong>.<\/p>\n<p>Aix\u00f2 ens porta de la qu\u00edmica de l&#8217;aroma a la f\u00edsica de la pols.<\/p>\n<p>Caracter\u00edstiques com la mida i la morfologia de les part\u00edcules, la cohesivitat, la densitat o la flu\u00efdesa poden condicionar el comportament industrial d&#8217;un producte pulverulent.<\/p>\n<p>I aqu\u00ed apareix la segona tecnologia de <strong>Cristalfeed POP<\/strong>: <strong>Rough mono-powder<\/strong>.<\/p>\n<p>Mentre que <strong>Evalock<\/strong> treballa sobre el repte de protegir el perfil arom\u00e0tic, <strong>Rough mono-powder<\/strong> aborda un altre aspecte:<\/p>\n<p><strong>Com aconseguir que una aroma en pols es comporti adequadament durant la seva utilitzaci\u00f3 industrial i afavoreixi una distribuci\u00f3 homog\u00e8nia?<\/strong><\/p>\n<p>Aquest ser\u00e0 el tema del pr\u00f2xim article d&#8217;aquesta s\u00e8rie.<\/p>\n<h5><span style=\"color: #808080;\"><strong>Refer\u00e8ncies<\/strong><\/span><\/h5>\n<\/div>\n<p><strong>[1]<\/strong> Weng Y, Serrano T, Magallanes K, Bekker M, Baldelli A. <em>Locking in flavor: Aroma chemistry and spray drying encapsulation strategies for stable food applications.<\/em> Food Chemistry. 2026;513:148598. doi:10.1016\/j.foodchem.2026.148598.<\/p>\n<p><strong>[2]<\/strong> English M, Okagu OD, Stephens K, Goertzen A, Udenigwe CC. <em>Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications.<\/em> Frontiers in Nutrition. 2023;10:1019211. doi:10.3389\/fnut.2023.1019211.<\/p>\n<p><strong>[3]<\/strong> Tolve R, Tchuenbou-Magaia F, Di Cairano M, et al. <em>Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods.<\/em> Animal Feed Science and Technology. 2021;279:115036. doi:10.1016\/j.anifeedsci.2021.115036.<\/p>\n<p><strong>Font t\u00e8cnica<\/strong><\/p>\n<p><strong>[4]<\/strong> Phod\u00e9. Documentaci\u00f3n t\u00e9cnica Cristalfeed POP y tecnolog\u00eda Evalock. Datos t\u00e9cnicos y evaluaciones internas del fabricante<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Darrere d&#8217;una aroma hi ha una tecnologia que condiciona la seva estabilitat. Analitzem per qu\u00e8 la formulaci\u00f3 gal\u00e8nica \u00e9s important i com Evalock aborda la protecci\u00f3 del perfil arom\u00e0tic durant el processament.<\/p>\n","protected":false},"author":4,"featured_media":3541,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[166],"tags":[],"class_list":["post-3562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-multiespecie-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La tecnologia darrere d&#039;una aroma: per qu\u00e8 \u00e9s important la formulaci\u00f3 gal\u00e8nica? - TECH-COMPLEX<\/title>\n<meta name=\"description\" content=\"Descobreix com la tecnologia de les aromes i la formulaci\u00f3 gal\u00e8nica ajuden a protegir els compostos arom\u00e0tics durant el processament dels pinsos.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tech-complex.com\/tecnologia-aromas-procesado\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La tecnologia darrere d&#039;una aroma: per qu\u00e8 \u00e9s important la formulaci\u00f3 gal\u00e8nica? 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