Umzi-mveliso weGelatin Powder kwi-Intanethi-Ukutya kwiBanga leGelatin-Yasin
Umzi-mveliso weGelatin Powder kwi-Intanethi-iBanga lokutya leGelatin-Yasin Iinkcukacha:
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 elincibilika 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 |
| 180-260 | A/B | phantsi-phezulu | 6 - 10 % |
| Iintsini zewayini (igelatin + istatshi) |
| 100-180 | A/B | ephantsi-phakathi | 2 - 6 % |
| Iilekese ezihlafunwayo (iziqhamo, iitofi) |
| 100-150 | A/B | phakathi-phezulu | 0.5 - 3 % |
| IiMarshmallows (ifakwe okanye ikhutshiwe) |
| 200-260 | A/B | phakathi-phezulu | 2 - 5 % |
| Nougat |
| 100-150 | A/B | phakathi-phezulu | 0.2 - 1.5 % |
| Utywala |
| 120-220 | A/B | ephantsi-phakathi | 3 - 8 % |
| Ukwaleka (itshungama) |
| 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 |
| 180-260 | A/B | phakathi-phezulu | 1.5 - 3 % | |
| Iyogathi |
| 200-250 | A/B | phakathi-phezulu | 0.2 - 1 % | |
| Iidessert ezifakwe emoyeni (iintlobo zemouse) |
| 180-240 | A/B | phakathi-phezulu | 0.3 - 2 % | |
| Iipuddings kunye ne-creams |
| 200-240 | A/B | phakathi-phezulu | 0.2 - 2 % | |
| Itshizi ethambileyo kwaye inyibilike |
| 180-240 | A/B | phakathi-phezulu | 0.1 - 0.3 % | |
| I-Ice Creams |
| 120-160 | A/B | ephantsi-phakathi | 0.2 - 1.0 % | |
| Imikhenkce |
| 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 |
| 200-250 | A/B | phakathi | QS | |
| Aspics |
| 150-280 | A/B | phakathi-phezulu | 3.5 - 18 % | |
| Inyama enkonkxiweyo |
| 250-280 | A/B | phakathi-phezulu | 1.5 - 3 % | |
| Inkomo yenkomo |
| 250-280 | A/B | phakathi-phezulu | 1.5 - 3% | |
| Iipayi (pâtés) |
| 180-250 | A/B | phakathi-phezulu | 1.3 - 3% | |
| Inyama ephekiweyo ekhenkcezisiweyo |
| 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 | ||||||||||||
| 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:
Ukuba sisiphumo sobuchule bethu kunye nokuqonda ukulungisa, iqumrhu lethu liphumelele ukuthandwa okuhle phakathi kwabathengi kuyo yonke indawo kwindawo yeFactory wholesale Gelatin Powder Online-Food Grade Gelatin - Yasin , Imveliso iya kubonelela kwihlabathi liphela, njenge: kazan , Colombia , Sheffield , Ngokwenene kufuneka nayiphi na kwezi zinto, nceda usazise ukuba unomdla. Siya kukuvuyela ukukunika ikowuti emva kokuba sifumene iinkcukacha zomntu. Sinengcali yethu yobuqu yeenjineli zeR&D ukuhlangabezana nazo naziphi na iimfuno, sijonge phambili ekufumaneni imibuzo yakho kwakamsinya kwaye sinethemba lokuba nethuba lokusebenza kunye nawe kwixesha elizayo. Wamkelekile ukujonga umbutho wethu.
NguHellyington Sato ovela kwisiFrentshi - 2017.01.28 19:59 Le nkampani ineendlela ezininzi esele zenziwe ukuba zikhethe kwaye inokwenza inkqubo entsha ngokwemfuno yethu, emnandi kakhulu ukuhlangabezana neemfuno zethu.
NguSophia ovela eUnited Kingdom - 2017.03.07 13:42 
