{"id":23452,"date":"2025-11-05T06:00:48","date_gmt":"2025-11-05T12:00:48","guid":{"rendered":"https:\/\/www.insta-pro.com\/blog\/strategie-commerciale-et-financement\/un-apercu-du-mais-hi-gel\/"},"modified":"2025-11-19T09:25:50","modified_gmt":"2025-11-19T15:25:50","slug":"un-apercu-du-mais-hi-gel","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/strategie-commerciale-et-financement\/un-apercu-du-mais-hi-gel\/","title":{"rendered":"Un aper\u00e7u du ma\u00efs Hi-Gel\u2122"},"content":{"rendered":"

Qu’est-ce que le ma\u00efs Hi-Gel\u2122 ?
\n<\/strong><\/p>\n

Le ma\u00efs Hi-Gel\u2122 <\/strong>est un ingr\u00e9dient de ma\u00efs sp\u00e9cialement transform\u00e9 par extrusion \u00e0 sec \u00e0 haut cisaillement, qui modifie la structure physique et chimique du ma\u00efs pour en faire un ingr\u00e9dient alimentaire plus nutritif.
\nLe r\u00e9sultat est un produit pr\u00e9sentant un taux \u00e9lev\u00e9 de g\u00e9latinisation de l’amidon<\/strong>, ce qui am\u00e9liore consid\u00e9rablement sa digestibilit\u00e9 et sa disponibilit\u00e9 \u00e9nerg\u00e9tique pour les animaux.<\/p>\n

La science derri\u00e8re l’extrusion \u00e0 sec \u00e0 haut cisaillement
\n<\/strong><\/p>\n

Le proc\u00e9d\u00e9 d’extrusion consiste \u00e0 soumettre le ma\u00efs \u00e0 une chaleur intense, \u00e0 une pression et \u00e0 un cisaillement m\u00e9canique<\/strong> pendant une courte dur\u00e9e.
\nVoici ce qui se passe au cours de cette transformation :<\/p>\n

    \n
  1. Chaleur et pression<\/strong> : l’extrudeuse chauffe rapidement le ma\u00efs \u00e0 haute temp\u00e9rature tout en appliquant une pression.<\/li>\n
  2. Forces de cisaillement<\/strong> : des vis rotatives \u00e0 l’int\u00e9rieur de l’extrudeuse exercent un cisaillement m\u00e9canique qui brise la structure cellulaire du ma\u00efs.<\/li>\n
  3. G\u00e9latinisation de l’amidon<\/strong> : la combinaison de la chaleur et du cisaillement perturbe la structure cristalline des granules d’amidon, les transformant en un \u00e9tat g\u00e9latineux.
    \nC’est ce qu’on appelle la g\u00e9latinisation.<\/li>\n
  4. Expansion et refroidissement<\/strong> : lorsque le ma\u00efs sort de l’extrudeuse, la chute soudaine de pression provoque son expansion et son refroidissement rapide, ce qui permet de stabiliser sa structure g\u00e9latinis\u00e9e.<\/li>\n<\/ol>\n

    Ce proc\u00e9d\u00e9 unique donne un produit pr\u00e9sentant plus de 90 % de g\u00e9latinisation de l’amidon<\/strong>, contre moins de 30 % pour le ma\u00efs moulu.<\/p>\n

    Pourquoi la g\u00e9latinisation est-elle importante ?
    \n<\/strong><\/p>\n

    La g\u00e9latinisation de l’amidon est un facteur essentiel de l’efficacit\u00e9 alimentaire.
    \nL’amidon g\u00e9latinis\u00e9 est :<\/p>\n

      \n
    • Plus digestible<\/strong> : les animaux, en particulier la volaille et les porcs, peuvent d\u00e9composer plus facilement l’amidon g\u00e9latinis\u00e9, ce qui favorise une meilleure absorption des nutriments.<\/li>\n
    • Meilleure conversion alimentaire<\/strong> : une meilleure digestibilit\u00e9 se traduit par de meilleurs taux de croissance et une meilleure efficacit\u00e9 alimentaire.<\/li>\n<\/ul>\n

      Ma\u00efs Hi-Gel\u2122 par rapport au ma\u00efs moulu : principaux avantages
      \n<\/strong><\/p>\n

      Lorsque l’on compare le ma\u00efs Hi-Gel\u2122 <\/strong>au ma\u00efs moulu traditionnel, les avantages sont \u00e9vidents :<\/p>\n

        \n
      1. Digestibilit\u00e9 am\u00e9lior\u00e9e
        \n<\/strong><\/li>\n<\/ol>\n

        Le ma\u00efs moulu conserve en grande partie la structure native de son amidon, laquelle est moins accessible aux enzymes digestives.
        \nL’amidon g\u00e9latinis\u00e9 du ma\u00efs Hi-Gel\u2122<\/strong> est facilement d\u00e9compos\u00e9, ce qui am\u00e9liore l’absorption des nutriments.<\/p>\n

          \n
        1. \u00c9nergie m\u00e9tabolisable plus \u00e9lev\u00e9e
          \n<\/strong><\/li>\n<\/ol>\n

          Des \u00e9tudes montrent que le ma\u00efs Hi-Gel\u2122 <\/strong>fournit beaucoup plus d’\u00e9nergie m\u00e9tabolisable, en particulier dans l’alimentation de la volaille et des porcs.
          \nCela signifie que les animaux obtiennent davantage d’\u00e9nergie utilisable par unit\u00e9 d’aliment.<\/p>\n

            \n
          1. R\u00e9duction des facteurs antinutritionnels
            \n<\/strong><\/li>\n<\/ol>\n

            Le proc\u00e9d\u00e9 d’extrusion peut r\u00e9duire certains facteurs antinutritionnels tels que les mycotoxines, rendant ainsi l’aliment plus digeste et plus efficace.<\/p>\n

            Applications dans l’alimentation animale
            \n<\/strong><\/p>\n

            Le ma\u00efs Hi-Gel\u2122 <\/strong>est particuli\u00e8rement b\u00e9n\u00e9fique dans :<\/p>\n

              \n
            • R\u00e9gimes alimentaires pour la volaille<\/strong> : am\u00e9liore la disponibilit\u00e9 \u00e9nerg\u00e9tique, permettant d’atteindre le poids de march\u00e9 jusqu’\u00e0 2,4 jours plus t\u00f4t qu’avec le ma\u00efs moulu.<\/li>\n
            • R\u00e9gimes alimentaires pour les porcs<\/strong> : am\u00e9lioration de la digestibilit\u00e9 des acides amin\u00e9s de 7 % par rapport aux r\u00e9gimes \u00e0 base de ma\u00efs moulu.<\/li>\n
            • R\u00e9gimes alimentaires pour les bovins laitiers<\/strong> : am\u00e9lioration de 9 % de l’\u00e9nergie nette pour la lactation par rapport aux r\u00e9gimes \u00e0 base de ma\u00efs floconn\u00e9 \u00e0 la vapeur.<\/li>\n<\/ul>\n

              Le ma\u00efs Hi-Gel\u2122 <\/strong>repr\u00e9sente une avanc\u00e9e majeure dans la technologie des ingr\u00e9dients alimentaires pour animaux.
              \nEn tirant parti du proc\u00e9d\u00e9 d’extrusion \u00e0 sec \u00e0 haut cisaillement d’Insta-Pro International, les producteurs peuvent offrir aux animaux un aliment plus digeste, plus riche en \u00e9nergie et plus homog\u00e8ne.
              \nQue vous formuliez pour la volaille, les porcs ou les bovins laitiers, l’ajout de ma\u00efs Hi-Gel\u2122 <\/strong>peut apporter des am\u00e9liorations mesurables en termes de performances et d’efficacit\u00e9, comme celles mentionn\u00e9es ci-dessus, ce qui en fait un choix judicieux pour les formulations modernes d’aliments pour animaux.<\/p>\n","protected":false},"excerpt":{"rendered":"

              Qu’est-ce que le ma\u00efs Hi-Gel\u2122 ? Le ma\u00efs Hi-Gel\u2122 est un ingr\u00e9dient de ma\u00efs sp\u00e9cialement transform\u00e9 par extrusion \u00e0 sec \u00e0 haut cisaillement, qui modifie la structure physique et chimique du ma\u00efs pour en faire un ingr\u00e9dient alimentaire plus nutritif. Le r\u00e9sultat est un produit pr\u00e9sentant un taux \u00e9lev\u00e9 de g\u00e9latinisation de l’amidon, ce qui […]<\/p>\n","protected":false},"author":52,"featured_media":23088,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8203],"tags":[8322,8956,1809,1647,550,591],"class_list":["post-23452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-strategie-commerciale-et-financement","tag-extrusion-a-sec-a-cisaillement-eleve","tag-installation-de-transformation","tag-mais","tag-mais-extrude","tag-produits-extrudes-fr","tag-strategie-commerciale-fr-3"],"acf":[],"yoast_head":"\nUn aper\u00e7u du ma\u00efs Hi-Gel\u2122 - Insta-Pro<\/title>\n<meta name=\"description\" content=\"Le ma\u00efs Hi-Gel\u2122 est un ingr\u00e9dient \u00e0 base de ma\u00efs sp\u00e9cialement transform\u00e9 par extrusion \u00e0 sec \u00e0 haut cisaillement, qui 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