Semi sifeeyay Carrageenan

Sharax Gaaban:


Faahfaahinta alaabta

Su'aalaha

Calaamadaha alaabta

Fujian Global Ocean kappa carrageenan waxaa badanaa laga diyaariyaa algae cas - Eucheuma, laga bilaabo ɑ (1-3) -D-galactose-4-sulfate iyo β (1-4) 3,6-fuuqbax-D nus Qeyb ka mid ah kooxda sulfate ee lactose . Shayga si cilmiyaysan ayaa loo farsameeyay oo tayada wax soo saarku ay si buuxda ugu hogaansan tahay heerarka qaranka Shiinaha iyo EU.

Astaamaha kiimikada
● Kala-baxa: oo aan lagu milmi karin biyo qabow, laakiin wuxuu ku barari karaa xayndaab xabag ah, oo aan lagu milmi karin dareeraha dabiiciga ah, oo si fudud ugu milmi kara biyo kulul xalka kolloidalka translucent (in ka badan 70 rate heerka kala-baxa biyaha ayaa kordhay;
Jiinis: joogitaanka ion-ka loo yaqaan 'ion potassium' waxay abuuri kartaa kuleyl jel lagu celin karo;
● Dhiig-xinjir: isku-uruurid hooseeya oo ah samayska dareeraha jirka ee hooseeya ee looxyada, oo u dhow dheecaanka Newtonian, isku-urursanaanta isku-dheellitirka sarreeya ee sol, waa dheecaan aan ahayn Newtonian
● Isku-dubbarid: saamaynta isku-dhafan ee loo yaqaan 'colloid' sida cirridka bean fiiq, Xanjada Konjac iyo xanjada Xanthan waxay hagaajin kartaa dabacsanaanta iyo sii-haynta biyaha ee jelka;
Value Qiimaha caafimaadka: Carrageenan wuxuu leeyahay astaamaha aasaasiga ah ee fiber-ka cuntada ee milma. Ka dib markii lagu liqay vivo, carrageenan wuxuu sameyn karaa iskudhaf milmo leh fibrin dhiig.Waxaa loo gubi karaa CO2, H2, methane, asiidh dufan gaaban sida formic acid, acetic acid iyo propionic acid by bakteeriyada coliform, waxayna noqon kartaa isha tamarta ee probiotics.

Isticmaalka
–Jelly, fuud, nacnac jilicsan iyo cuntooyin kale
–Kariimka iyo keega
–Bacon, sausage, eyga kulul iyo waxyaabaha kale ee hilibka laga sameeyo
-Kapsule kiimikada noocaas ah
- Daawada waxyaabaha kiimikada ee maalinlaha ah

Arsenik (mg / kg) .3
Wadarta tirada saxanka (CFU / g) ≤5000
Salmonella (25g) Taban
Lead (mg / kg) .5
Maaddada acid-ka aan la-milmin   .15
Wadarta dambaska 15 ~ 40
Muuqaal   Budada Cad

 

Meerkurida (mg / kg)         .1
E. coli (CFU / g . 3
Xoog Gel (g / cm²) 400 ~ 800
PH 8 ~ 11
Dambaska acid aan milmi karin .1
Viscosity / mPa.s .5
Salfateet (loo tiriyo SO42 -) /%   15 ~ 40

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