Sodium alginate yog macromolecular compound nrog siab viscosity, thiab ib txwm hydrophilic colloids. Vim nws cov khoom ntawm stability, thickening thiab emulsifying, hydratability thiab gelling khoom, nws yog dav siv nyob rau hauv cov khoom noj, tshuaj, luam ntawv thiab dyeing, thiab lwm yam.
|
Yam khoom |
STANDARD |
SAIB |
|
Color: |
Pale daj los yog mis nyuj dawb |
daj ntseg daj los yog mis nyuj dawb |
|
Mua esh: |
80mesh |
80 mesh |
|
Viscosity (1% tov): |
300-700cps |
573 |
|
Moisture: |
Tsawg dua lossis sib npaug li 15% |
14.05 |
|
Tus nqi PH: |
6.0-8.0 |
6.69 |
|
Tshauv: |
18-27% |
20.00% |
|
Dej-insoluble |
Tsawg dua los yog sib npaug0.5% |
0.3% |
|
Plumbum (Pb) |
Tsawg dua lossis sib npaug li 5 (mg / kg) |
4(mg / kg) |
|
Arsenic (As) |
Tsawg dua los yog sib npaug2(mg / kg) |
1(mg / kg) |
|
Txuj |
GB1886 243-2016 |
|
1. Sodium alginate yog siv los hloov cov hmoov txhuv nplej siab thiab gelatin ua cov stabilizer rau ice cream. Nws tuaj yeem tswj kev tsim cov dej khov nab kuab, txhim kho cov saj ntawm cov dej khov, thiab tuaj yeem tswj cov dej khov sib xyaw xws li qab zib dej sorbet, ice sherbet, thiab cov mis nyuj khov. Ntau yam khoom noj siv mis, xws li cov cheese ua kom zoo, whipped cream, qhuav cheese, thiab lwm yam, siv cov nyhuv stabilizing ntawm sodium alginate los tiv thaiv cov khoom noj thiab ntim khoom, thiab tuaj yeem siv los ua cov npog rau cov khoom siv mis nyuj kom ruaj khov thiab tiv thaiv frosting. Daim tawv nqaij tawg.
2. Sodium alginate yog siv los ua cov thickener rau zaub nyoos hnav khaub ncaws, paj npleg, jams, ketchup thiab cov kaus poom los txhim kho cov khoom ruaj khov thiab txo cov kua exudation.
3. Sodium alginate tuaj yeem ua rau txhua yam khoom noj khoom haus gel, tswj kom zoo colloidal daim ntawv, tsis muaj dej los yog shrinkage, haum rau cov khoom noj khov thiab khoom noj khoom haus.
Cim npe nrov: Tuam Tshoj sodium alginate manufacturers, hoobkas
