China Factory made hot-sale Pharmaceutical Gelatin - Food Grade Gelatin – Yasin umzi-mveliso kunye nabavelisi

Umzi-mveliso othengisiweyo oshushu weGelatin yeGelatin-iBanga lokuTya iGelatin – iYasin Umfanekiso obonakalayo

Umzi-mveliso owenziwe ukuthengiswa okushushu kweGelatin yeGelatin-iBanga lokutya iGelatin – Yasin

Thumela uMbuzo Ngoku

Iinkcukacha zeMveliso

Iithegi zeMveliso

Ividiyo ehambelanayo

Ingxelo (2)

Ikhomishini yethu kufuneka ibe kukubonelela abasebenzisi bethu bokugqibela kunye nabaxumi ngezona mveliso zibalaseleyo nezinobundlongondlongo zedijithali kunye nezisombululoGelatin yenkomo,Gelatin Kufuphi kum,I-Fish Scale Collagen, Sithembe kwaye uya kuzuza ngakumbi. Qiniseka ukuba ngokwenene uzive ukhululekile ukuba uqhagamshelane nathi ngeenkcukacha ezongezelelweyo, siyakuqinisekisa ngengqalelo yethu ngamaxesha onke.

Umzi-mveliso othengisiweyo oshushu weGelatin yeGelatin-iBanga lokutya iGelatin-Yasin Iinkcukacha:

Isicelo

I-Confectionery

Iiconfections zenziwa kwisiseko seswekile, isiraphu yombona kunye namanzi. Kwesi siseko zongezwa incasa, umbala kunye neziguquli zokuthungwa.IGelatinisetyenziswa kakhulu kwimixube ngenxa yokuba igwebu, ijeli, okanye iqine ibe sisiqwenga esinyibilika kancinane okanye sinyibilike emlonyeni.

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

IGelatinisetyenziswe 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. Lungisa ubushushu obufanelekileyo kunye nokufuma ngaphakathi kwendawo yokugcina izinto ngokulungelelanisa iMiphumo yokuPhumla, ukupholisa kunye nezixhobo zokuphelisa umswakama.

Imifanekiso yeenkcukacha zemveliso:

IsiKhokelo seMveliso esiNxulumeneyo:

"Lawula umgangatho ngeenkcukacha, bonisa amandla ngomgangatho". Umbutho wethu uzamile ukuseka iqela labasebenzi elisebenza kakuhle kwaye lizinzile kwaye uphonononge indlela yomyalelo ekumgangatho ophezulu kwiFactory eyenziwe eshushu-ukuthengiswa kweGelatin yeGelatin - iBanga lokutya iGelatin - Yasin , Imveliso iya kubonelela kwihlabathi liphela, njenge: IMacedonia, Muscat, panama, Isitokhwe sethu sixabise i-8 yezigidi zeedola ngexesha elifutshane lokuhambisa, ungayifumana. Inkampani yethu ayiloqabane lakho kuphela kwishishini, kodwa inkampani yethu ingumncedisi wakho kwishishini elizayo.

I-Gelatine yenkomo