ETshayina Iimveliso eziTsha eziTshayo zoMgangatho oPhakamileyo ngeXabiso eliPhakamileyo Ukucoceka okuPhakamileyo kokutya okongeziweyo kokutya okuFakela iBanga leThickeners Gelatin Powder umzi-mveliso kunye nabavelisi

IiMveliso eziTsha eziTshayo eziPhakamileyo eziPhakamileyo ngeXabiso eliPheleleyo eliPhezulu Ukucoceka okuPhakamileyo kokutya okongeziweyo kokutya okuFanelekileyo kwiBanga leGelatin Powder oFakelweyo Umfanekiso

IiMveliso eziTsha eziNtsha kuMgangatho oPhezulu oPhakamileyo ngexabiso eliphantsi Ukucoceka okuPhezulu kokuTya okuFanelekileyo okuFakayo kwiBanga leBanga leGelatin Powder

I-gelatin yorhwebo iyahluka ukusuka kwi-80 ukuya kwi-260 yeegrem zeBloom kwaye, ngaphandle kwezinto ezikhethekileyo, ayinayo imibala eyongeziweyo, iincasa, izigcinakaliso, kunye nezongezo zekhemikhali. I-Gelatin yinto eyaziwayo ngokubanzi njengokutya okukhuselekileyo kwe-gelatin eyona nto inqwenelekayo yimpawu zayo ze-melt-in-the-mouth kunye nokukwazi kwayo ukwenza i-thermo reversible gels.I-Gelatin yiprotheni eyenziwe kwi-partial hydrolysis ye-collagen yezilwanyana. Igelatin yodidi lokutya isetyenziswa njenge-gelling agent ekwenzeni ijeli, iimarshmallows kunye neelekese zegummy. Ngaphezu koko, ikwasetyenziswa njenge-arhente yokuzinzisa kunye nokujiya ekwenzeni iijam, iyogathi kunye ne-ayisikrimu.

Thumela uMbuzo Ngoku

Iinkcukacha zeMveliso

Inkcazo

Itshathi yokuHamba

Isicelo

Iphakheji

Iithegi zeMveliso

Ngokudibana kwethu okugcweleyo kunye neenkonzo ezicingelwayo, ngoku siye samkelwa njengomthengisi othembekileyo kubathengi abaninzi behlabathi lonke kwiiMveliso eziTsha eziTshayo zoMgangatho oPhakamileyo ngeXabiso eliPhakamileyo lokuTya okuFumaneka okoNgezelelweyo kokutya kwiBanga leGelatin Powder, Samkela ngokufudumeleyo abahlobo abavela kuzo zonke iinkalo zobomi ukusebenzisana nathi.
Ngokudibana kwethu okugcweleyo kunye neenkonzo ezicingelwayo, ngoku siye samkelwa njengomthengisi othembekileyo kubathengi abaninzi behlabathi lonke. Amaxabiso ePowder yeGelatin eNganancasa yaseTshayina kunye namaXabiso ePowder yeGelatin eNgcono, Sigxile ekuboneleleni ngenkonzo kubaxumi bethu njengento ephambili ekomelezeni ubudlelwane bethu bexesha elide. Ubukho bethu obuqhubekekayo bempahla yodidi oluphezulu ngokudityaniswa nenkonzo yethu ebalaseleyo yokuthengisa kwangaphambili nasemva kokuthengisa kuqinisekisa ukhuphiswano olomeleleyo kwimakethi ekhulayo yehlabathi.
Isicelo

I-Confectionery

Iiconfections zenziwa kwisiseko seswekile, isiraphu yombona kunye namanzi. Kwesi siseko zongezwa incasa, umbala kunye neziguquli zokuthungwa. I-Gelatin isetyenziswa kakhulu kwi-confections ngenxa yokuba igwebu, ijeli, okanye iqina ibe yiqhekeza elinyibilika kancinane okanye linyibilike emlonyeni.

Iintsholongwane ezifana neebhere zegummy zinepesenti ephezulu yegelatin. Ezi lekese zinyibilika ngokucothayo ngaloo ndlela zandisa ukonwabela ilekese ngelixa zigudisa incasa.

I-Gelatin isetyenziswa kwi-confections etyumkileyo efana ne-marshmallows apho isebenza ukuthoba ukuxinana komphezulu wesiraphu, ukuzinzisa i-foam ngokunyuka kwe-viscosity, ukuseta i-foam nge-gelatin, kunye nokuthintela i-crystallization yeswekile.

I-Gelatin isetyenziswe kwi-confections enegwebu kwinqanaba le-2-7%, kuxhomekeke kuthungo olufunwayo. Amagwebu e-Gummy asebenzisa malunga ne-7% ye-200 - 275 ye-Bloom gelatin. Abavelisi beMarshmallow basebenzisa i-2.5% ye-250 yeBloom Type A gelatin.

	Umsebenzi	Bloom	Uhlobo *	Viscosity	Umthamo (kwi-cp)
I-Confectionery
Iintsini zeGelatin	i-arhente ye-gelling ukuthungwa ukuqina	180-260	A/B	phantsi-phezulu	6 - 10 %
Iintsini zewayini (igelatin + istatshi)	i-arhente ye-gelling ukuthungwa ukuqina	100-180	A/B	ephantsi-phakathi	2 - 6 %
Iilekese ezihlafunwayo (iziqhamo, iitofi)	ukungenisa umoya ukuhlafuna	100-150	A/B	phakathi-phezulu	0.5 - 3 %
IiMarshmallows (ifakwe okanye ikhutshiwe)	ukungenisa umoya uzinzo i-arhente ye-gelling	200-260	A/B	phakathi-phezulu	2 - 5 %
Nougat	ukuhlafuna	100-150	A/B	phakathi-phezulu	0.2 - 1.5 %
Utywala	i-arhente ye-gelling ukuthungwa ukuqina	120-220	A/B	ephantsi-phakathi	3 - 8 %
Ukwaleka (itshungama)	ukwenziwa kwefilimu ukubopha	120-150	A/B	phakathi-phezulu	0.2 - 1 %

Ubisi kunye neeDesserts

Izimuncumuncu zeGelatin zingalandwa ukusukela ngo-1845 xa ilungelo elilodwa lomenzi wechiza lakhutshwa lisetyenziselwa “igelatin ephathwayo” ukuze isetyenziswe kwizimuncumuncu. Iidessert zeGelatin zihlala zithandwa: imarike yangoku yase-US yeedessert zegelatin idlula i-100 lezigidi zeeponti ngonyaka.

Abathengi banamhlanje banenkxalabo nge-caloric intake. Izimuncumuncu eziqhelekileyo zegelatin kulula ukuzilungiselela, ukungcamla okumnandi, okunesondlo, zifumaneka kwiincasa ezahlukeneyo, kwaye ziqulathe kuphela iikhalori ezingama-80 ngesiqingatha sekomityi nganye. Iinguqulelo ezingenaswekile ziikhalori ezisibhozo nje ngokuphakelwa.

Iityuwa zebuffer zisetyenziselwa ukugcina i-pH eyiyo yencasa kunye neempawu zokumisela. Ngokwembali, intwana encinci yetyuwa yongezwa njenge-flavour enhancer.

Izimuncumuncu zeGelatin zinokulungiswa kusetyenziswa nokuba Udidi A okanye Uhlobo B gelatin eneBlooms phakathi kwe-175 kunye ne-275. I-Bloom ephezulu i-Bloom encinci efunekayo kwiseti efanelekileyo (okt i-275 ye-gelatin ye-Bloom iya kufuna malunga ne-1.3% ye-gelatin ngelixa i-175 ye-gelatin ye-Bloom iya kufuna i-2.0% ukufumana isethi elinganayo). Iisweeteners ngaphandle kwe-sucrose zingasetyenziswa.

	Umsebenzi		Bloom	Uhlobo *	Viscosity	Umthamo (kwi-cp)
Ubisi kunye neeDesserts
Gelatin dessert		i-arhente ye-gelling ukuthungwa	180-260	A/B	phakathi-phezulu	1.5 - 3 %
Iyogathi		kuthintela syneresis ukuthungwa ukujiya, i-arhente ye-gelling	200-250	A/B	phakathi-phezulu	0.2 - 1 %
Iidessert ezifakwe emoyeni (iintlobo zemouse)		uzinzo ukuthungwa ukungenisa umoya	180-240	A/B	phakathi-phezulu	0.3 - 2 %
Iipuddings kunye ne-creams		ukuthungwa ukujiya / i-arhente ye-gelling	200-240	A/B	phakathi-phezulu	0.2 - 2 %
Itshizi ethambileyo kwaye inyibilike		ukuthungwa uzinzo	180-240	A/B	phakathi-phezulu	0.1 - 0.3 %
I-Ice Creams		ukuthungwa uzinzo	120-160	A/B	ephantsi-phakathi	0.2 - 1.0 %
Imikhenkce		ukujiya / i-arhente ye-gelling	220-280	A/B	phakathi-phezulu	0.5 - 1.0 %

Inyama kunye nentlanzi

I-Gelatin isetyenziselwa ukwenza i-gel aspics, i-head cheese, i-souse, i-chicken rolls, i-glazed kunye nee-hams ezinkonkxiweyo, kunye neemveliso zenyama edibeneyo yazo zonke iintlobo. Igelatin isebenza ukufunxa incindi yenyama kwaye inike ubume kunye nolwakhiwo kwiimveliso ezinokuqhekeka. Umgangatho wokusetyenziswa oqhelekileyo usuka kwi-1 ukuya kwi-5% ngokuxhomekeke kuhlobo lwenyama, isixa somhluzi, i-gelatin Bloom, kunye nokuthungwa okufunwayo kwimveliso yokugqibela.

	Umsebenzi	Bloom	Uhlobo *		Viscosity	Umthamo (kwi-cp)
Inyama kunye nentlanzi
Iihams	inyama yokubopha	200-250	A/B	phakathi		QS
Aspics	i-arhente ye-gelling ukuthungwa	150-280	A/B	phakathi-phezulu		3.5 - 18 %
Inyama enkonkxiweyo	ukuthungwa	250-280	A/B	phakathi-phezulu		1.5 - 3 %
Inkomo yenkomo	inyama yokubopha	250-280	A/B	phakathi-phezulu		1.5 - 3%
Iipayi (pâtés)	isigqubuthelo uzinzo	180-250	A/B	phakathi-phezulu		1.3 - 3%
Inyama ephekiweyo ekhenkcezisiweyo	inyama yokubopha	200-240	B	phakathi-phezulu		0.5 - 3%

IWayini kunye neJuice Fining

Ngokusebenza njenge-coagulant, i-gelatin ingasetyenziselwa ukukhupha ukungcola ngexesha lokwenziwa kwewayini, ibhiya, i-cider kunye nejusi. Ineenzuzo zobomi beshelufu obungenamkhawulo kwifom eyomileyo, ukukhululeka kokusingatha, ukulungiswa ngokukhawuleza kunye nokucaciswa okuqaqambileyo.

Umsebenzi

Bloom

Uhlobo *

Viscosity

Umthamo

(kwi-cp)

Iwayini kunye neJuice yokuhlawuliswa

ingcaciso

80-120

A/B

ephantsi-phakathi

5-15 g / hl

Inkcazo

Ukutya kwiBanga leGelatin
Izinto zeMzimba kunye nezeMichiza
Amandla eJeli	Bloom	140-300Bloom
Viscosity (6.67% 60°C)	mpa.s	2.5-4.0
Ukuqhekeka kweViscosity	%	≤10.0
Ukufuma	%	≤14.0
Ukungafihli	mm	≥450
Ukuhanjiswa 450nm	%	≥30
620nm	%	≥50
Uthuthu	%	≤2.0
I-Sulfur Dioxide	mg/kg	≤30
Ihydrogen peroxide	mg/kg	≤10
Amanzi anganyibilikiyo	%	≤0.2
Ingqondo Enzima	mg/kg	≤1.5
Arsenic	mg/kg	≤1.0
Chromium	mg/kg	≤2.0
Izinto zeMicrobial
Ubalo lweBhaktheriya iyonke	CFU/g	≤10000
E. coli	MPN/g	≤3.0
Salmonella		Ibi

Itshathi yokuHamba

Iphakheji

Ikakhulu kwi-25kgs/ibhegi.

1. Ipoly bag enye ngaphakathi, ezimbini ezilukiweyo ngaphandle.

2. Ipoly bag enye ngaphakathi, Kraft bag ngaphandle.

3. Ngokwemfuno yomthengi.

Ukwazi ukuLayisha:

1. enephalethi: 12Mts ye20ft isikhongozeli, 24Mts ye40Ft isikhongozeli

2. ngaphandle kwePallet: 8-15Mesh Gelatin: 17Mts

Ngaphezulu kwe-20Mesh Gelatin: 20 Mts

Ugcino

Gcina kwisitya esivaliweyo, sigcinwe kwindawo epholileyo, eyomileyo, engenamoya.

Gcina kwindawo ecocekileyo ye-GMP, ulawule kakuhle ukufuma okuphakathi kwe-45-65%, ubushushu phakathi kwe-10-20 °C. Ngokufanelekileyo uhlengahlengiso lobushushu kunye nokufuma ngaphakathi kwendawo yokugcina impahla ngokulungelelanisa iVentiye, ukupholisa kunye neendawo zokususa umswakama. Ngokudibana kwethu okugcweleyo kunye neenkonzo ezicingelwayo, ngoku samkelwe njengomthengisi othembekileyo kubathengi abaninzi behlabathi jikelele kwiiMveliso eziTsha ezishushu eziPhezulu eziPhakamileyo ngeXabiso eliPhakamileyo lokuFaka okuFanelekileyo koKutya okongeziweyo kwiBanga leGelatin Powder, siyasamkela ngezandla ezishushu ubukho babahlobo bethu kubo bonke.
Iimveliso eziNtsha ezishushu Amaxabiso ePowder yeGelatin eNganancasa yaseTshayina kunye namaXabiso ePowder yeGelatin eNgcono, Sigxile ekuboneleleni ngenkonzo kubaxumi bethu njengento ephambili ekomelezeni ubudlelwane bethu bexesha elide. Ubukho bethu obuqhubekekayo bempahla yodidi oluphezulu ngokudityaniswa nenkonzo yethu ebalaseleyo yokuthengisa kwangaphambili nasemva kokuthengisa kuqinisekisa ukhuphiswano olomeleleyo kwimakethi ekhulayo yehlabathi.

Ngaphambili: Abathengisi kwihoyilesi yeOEM eLungisiweyo yeCod eDikayo yolusu lweGelatin China Ukutya kweCod yentlanzi Ulusu lweGelatin Ukuvelisa okuSebenzayo kokutya okuSebenzayo kwaselwandle iCod Fish Skin Gelatin

Okulandelayo: Abathengisi behoyilesi iYasin High-Purity Bovine Ifihla iCollagen yoMgangatho oPhezulu weHydrolyzed Bovine Fihla iCollagen Peptides yaseTshayina Umzi-mveliso weBanga eliphezulu kwiProtein Collagen Powder

Ukutya kwiBanga leGelatin

Izinto zeMzimba kunye nezeMichiza
Amandla eJeli	Bloom	140-300Bloom
Viscosity (6.67% 60°C)	mpa.s	2.5-4.0
Ukuqhekeka kweViscosity	%	≤10.0
Ukufuma	%	≤14.0
Ukungafihli	mm	≥450
Ukuhanjiswa 450nm	%	≥30
620nm	%	≥50
Uthuthu	%	≤2.0
I-Sulfur Dioxide	mg/kg	≤30
Ihydrogen peroxide	mg/kg	≤10
Amanzi anganyibilikiyo	%	≤0.2
Ingqondo Enzima	mg/kg	≤1.5
Arsenic	mg/kg	≤1.0
Chromium	mg/kg	≤2.0
Izinto zeMicrobial
Ubalo lweBhaktheriya iyonke	CFU/g	≤10000
E. coli	MPN/g	≤3.0
Salmonella		Ibi

Phula ItshathiKwiMveliso yeGelatin

I-Confectionery

I-Gelatin isetyenziswa kakhulu kwi-confections ngenxa yokuba igwebu, ijeli, okanye iqina ibe yiqhekeza elinyibilika kancinane okanye linyibilike emlonyeni.

Iintsholongwane ezifana neebhere zegummy zinepesenti ephezulu yegelatin. Ezi lekese zinyibilika ngokucothayo ngaloo ndlela zandisa ukonwabela ilekese ngelixa zigudisa incasa.

Ubisi kunye neeDesserts

Izimuncumuncu zeGelatin zinokulungiswa kusetyenziswa nokuba Udidi A okanye Uhlobo B gelatin eneBlooms phakathi kwe-175 kunye ne-275. Ukuphakama kweBloom i-gelatin encinci efunekayo kwiseti efanelekileyo (okt i-275 Bloom gelatin iya kufuna malunga ne-1.3% ye-gelatin ngelixa i-175 ye-gelatin ye-Bloom iya kufuna i-2.0% ukufumana isethi elinganayo). Iisweeteners ngaphandle kwe-sucrose zingasetyenziswa.

Inyama kunye nentlanzi

IWayini kunye neJuice Fining

Iphakheji

Ikakhulu kwi-25kgs/ibhegi.

1. Ipoly bag enye ngaphakathi, ezimbini ezilukiweyo ngaphandle.

2. Ipoly bag enye ngaphakathi, Kraft bag ngaphandle.

3. Ngokwemfuno yomthengi.

Ukwazi ukuLayisha:

1. enephalethi: 12Mts ye20ft isikhongozeli, 24Mts ye40Ft isikhongozeli

2. ngaphandle kwePallet: 8-15Mesh Gelatin: 17Mts

Ngaphezulu kwe-20Mesh Gelatin: 20 Mts

Ugcino

Gcina kwisitya esivaliweyo, sigcinwe kwindawo epholileyo, eyomileyo, engenamoya.

Gcina kwindawo ecocekileyo ye-GMP, ulawule kakuhle ukufuma okuphakathi kwe-45-65%, ubushushu phakathi kwe-10-20 °C. Lungisa ubushushu obufanelekileyo kunye nokufuma ngaphakathi kwendawo yokugcina izinto ngokulungelelanisa iMiphumo yokuPhumla, ukupholisa kunye nezixhobo zokuphelisa umswakama.

Amaxabiso ePowder yeGelatin eNganancasa yaseTshayina kunye namaXabiso ePowder yeGelatin eNgcono

Bhala umyalezo wakho apha kwaye uwuthumele kuthi