TianJia Food Additive Manufacturer Carrageenan
| Ihe nyocha | Nkọwapụta | |||
| Sensory | Agba na ncha | Ọcha ma ọ bụ ọkụ na-acha odo odo ruo na-acha aja aja | ||
| Ọka (80/120/200) | 95% | |||
| Nyocha gbasara physicochemical | Sulfate (以SO42-), w/% | 15-40 | ||
| Viscosity (1.5%, 75 ℃) / Pa·s ≥ | 0,005 | |||
| * Ike gel (1.5%,0.2% KCl 20℃), g/cm2 | 1500-1700 | 1700-1900 | ||
| Mbelata akọrọ (105 ℃, 4h), w/% ≤ | 12.0 | |||
| Ngụkọta ntụ (550 ℃, 4h), w/% | 15-40 | |||
| Acid na-adịghị edozi ntụ, w/% ≤ | 1 | |||
| Ihe na-adịghị edozi acid, w/% ≤ | 15 | |||
| pH (1%) | 8-11 | |||
| * nghọta (0.5%, 25℃, 496nm)% | ≥92 | |||
| Mwepu ihe mgbaze (isopropanol, methanol), w/% ≤ | 0.1 | |||
| Ndu (Pb) /(mg/kg) ≤ | 5.0 | |||
| Arsenic (As) / (mg/kg) ≤ | 3.0 | |||
| Cadmium (Cd)/(mg/kg) ≤ | 2.0 | |||
| Mercury (Hg)/(mg/kg) ≤ | 1.0 | |||
| Microorganism | Mkpokọta Ọnụ Ọgụgụ/(CFU/g) ≤ | 5000 | ||
| E. Coli | CFU/g | 10 | ||
| MPN/g | 3.0 | |||
| Salmonella (25 g) | Na-adịghị mma na 25g | |||
Carrageenan, nke a makwaara dị ka plastik Eucheuma, kọlịflawa nkume, carageenan, carrageenan, n'ihi na carrageenan sitere na Eucheuma, ahịhịa mmiri, carrageenan na ahịhịa ndị ọzọ na-acha uhie uhie na-esi na hydrophilic colloid.Carrageenan nwere ọtụtụ physicochemical Njirimara dị ka hydrophilic colloid, gel, ndim, emulsification, ihe nkiri guzobe na kwụsiri ike mgbasa.Enwere ike iji ya dị ka onye na-ahụ maka gelling, emulsifier, thickener ma ọ bụ onye na-akwụsịtụ maka ịkwado emulsion, na-achịkwa nkwụsị mmiri mmiri, ịmepụta, cimenting na mgbasa, wdg.
1.More karịa 10 afọ ahụmahụ na ISO gbaara,
2.Factory nke ekpomeekpo na sweetener blending,Tianjia Own Brands,
3.Research on the Market Knowledge & trend follow up,
4.Timely Nyefee & Stock Promotion na-ekpo ọkụ na-achọ ngwaahịa,
5.Reliable & Strictly na-agbaso ọrụ nkwekọrịta & mgbe ọrụ ahịa gasịrị,
6. Ọkachamara na International Logistic Service, Legalization akwụkwọ & Usoro nyocha nke atọ.