Taw qhia
Gelatin feem ntau yog siv los ua tus neeg sawv cev gelling hauv cov zaub mov, tshuaj tshuaj, tshuaj vitamin capsules, kev yees duab, thiab kev tsim tshuaj pleev ib ce. Cov khoom uas muaj gelatin lossis ua haujlwm zoo ib yam yog hu ua "gelatinous." Gelatin yog ib qho irreversibly hydrolyzed daim ntawv ntawm collagen, nyob rau hauv lub hydrolysis tshwm sim nyob rau hauv txo cov protein fibrils mus rau me me peptides, uas yuav muaj broad molecular hnyav ntau yam cuam tshuam nrog lub cev thiab tshuaj txoj kev ntawm denaturation, raws li cov txheej txheem ntawm hydrolysis. Nws muaj nyob rau hauv feem ntau cov khoom qab zib gummy, nrog rau lwm yam khoom xws li marshmallows, gelatin khoom qab zib, thiab ib co ice creams, dips, thiab yogurts. Gelatin rau daim ntawv qhia siv los ntawm cov nplooj ntawv, granules, los yog hmoov. Hom tam sim no tuaj yeem muab ntxiv rau cov khoom noj raws li lawv muaj; lwm tus yuav tsum tau ntub dej ua ntej.
| Physical/Chemical Parameters | Specification | Kev Xeem |
| Xim | Lub teeb daj lossis daj lossis daj daj | Ua raws |
| tsw | Ib txwm | Ib txwm |
| Kev ntxhib los mos | Oried Granules los yog hmoov | Granules |
| Moisture | Tsawg dua los yog sib npaug li 13 | 10 |
| Jelly Strength | 160-200 | 196 |
| viscosity | MIN 38 | 39 |
| Tshauv | Tsawg dua lossis sib npaug rau 2.0 | 1 |
| pob tshab | Ntau dua lossis sib npaug li 90 | 92 |
| PH | 4.0-6.5 | 5.7 |
| Dej insoluble | Tsawg dua lossis sib npaug rau 0.2 | 0.1 |
| SO2 | Tsawg dua los yog sib npaug li 30 | 15 |
| Peroxide | Tsawg dua los yog sib npaug li 10 | 5 |
| Arsenic | Tsawg dua los yog sib npaug rau 1.0 | Tsis zoo |
| Chromium | Tsawg dua lossis sib npaug rau 2.0 | 1.3 |
| Plumbum | Tsawg dua los yog sib npaug li 1.5 | 1.5 |
| Kev coj ua | MAX 350 | 90 |
| Particle Loj | 8 | ua raws |
| Microbiological Parameters | ||
| Tag nrho cov kab mob suav | 1000 | ua raws |
| Salmonella | tsis zoo | tsis zoo |
| Coli | tsis zoo | tsis zoo |
| Poov thiab Pwm | MAX100CFU/G | |
Functions thiab Applications
1.Lub versatility ntawm gelatin nyob rau hauv cov khoom noj khoom haus kev lag luam ua rau nws ib tug zoo tagnrho xaiv rau confectionery, mis nyuj, khoom qab zib, bakery, cereal, thiab nqaij cov khoom;
2.In confectionery khoom, gelatin ua raws li tus neeg sawv cev los muab ntau yam kev ntxhib los mos thiab elasticity;
3.Nyob rau hauv cov khoom noj siv mis, nws stabilizes cov khoom nyob rau hauv yogurts, qaub cream, ice cream thiab mis nyuj raws li khoom qab zib, thaum ntxiv creamy qhov ncauj qhov ncauj rau cov khoom uas tsis muaj rog los yog tsis muaj rog.
Cim npe nrov: gelatin, Tuam Tshoj gelatin manufacturers, hoobkas
