Pectin
Pectinua ʻike ʻia i ke kenekulia ʻumikūmāiwa, a ua hoʻohana ʻia ma ka home a me ka ʻoihana no nā makahiki he nui.
1. ʻO ka hoʻohana nui ʻana no ka Pectin ma ke ʻano he gelling agent, thickening agent a stabilizer i ka meaʻai.
2. Hāʻawi ka papa hana maʻamau i ka like me ka jelly i nā jams a i ʻole marmalades, inā ʻaʻole ia he wai momona.
3. Hoʻohana nui ʻia ia i ka ʻoihana meaʻai, e like me ka jams a me nā jellies, ka hoʻomākaukau ʻana i nā huaʻai, nā jellies bakery, confectionery, yogurt a me nā mea inu waiu acidified, nā mea inu, nā meaʻai hau.
4. Hoʻohana ʻia ia i loko o ka lāʻau lapaʻau a me nā mea hoʻonaninani.
Hoʻohana nui ʻia ʻo Carrageenan i ka meaʻai, lāʻau lapaʻau, ʻoihana kemika, no nā lako o kēlā me kēia lā, kemika biological, nā pena hale, ka paʻi textile a me ka mahiʻai.
| 'ikamu | Hōʻike |
| inoa | Pectin |
| CAS No. | 900-69-5 |
| Viscosity(4% Solution.Mpa.S) | 400-500 |
| Pohō ma ka maloʻo | <12% |
| Ga | >65% |
| De | 70-77% |
| Ph(2% Hoʻonā) | 2.8-3.8% |
| So2 | <10 Mg/Kg |
| Free Methyl.Ethyl A me Isopropyl Alcohol | <1% |
| Ikaika Gel | 145~155 |
| Lehu | <5% |
| Metala kaumaha (e like me Pb) | <20Mg/Kg |
| Pb | <5Mg/Kg |
| ʻAka Hydrochloric ʻAʻole hiki ke hoʻoheheʻe ʻia | ≤ 1 % |
| Degere o Esterification | ≥ 50 |
| Galactunic Acid | ≥ 65.0% |
| Nitrogen | <1% |
| Ka helu pāʻani holoʻokoʻa | <2000/g |
| ʻO nā mea hu a me nā poʻi | <100/g |
| Salmonella sp | ʻinoʻino |
| C. perfringens | ʻinoʻino |
| Hoʻohana hana | mea mānoanoa |
Waihona: ma kahi maloʻo, ʻoluʻolu, a malu hoʻi me ka ʻeke kumu, pale i ka makū, mālama i ka lumi wela.
Ola Pahu: 48 mahina
Pūʻolo:ma25kg/ʻeke
hāʻawi ʻana:wikiwiki
1. He aha kāu mau ʻōlelo uku?
T/T a i ole L/C.
2. He aha kāu manawa hoʻouna?
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3. Pehea e pili ana i ka paʻi?
Hāʻawi maʻamau mākou i ka paʻi ʻana e like me 25 kg / ʻeke a pahu pahu.ʻOiaʻiʻo, inā loaʻa iā ʻoe nā koi kūikawā ma luna o lākou, e hana mākou e like me ʻoe.
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ʻO ka maʻamau ʻo Shanghai, Qingdao a i ʻole Tianjin.
