ntses gelatin
Ntses Gelatin
Bloom zog: 200-250bloom
Mesh: 8-40 mesh
Raws li cov chaw tsim khoom ntses gelatin, Yasin yog lub tuam txhab ua lag luam tshwj xeeb hauv kev tsim khoom thiab xa tawm cov ntses gelatin zoo.Nrog kev nplua nuj thiab kev txawj ntse hauv kev ua haujlwm, peb txaus siab rau peb tus kheej ntawm kev muab cov ntses gelatin txhim khu kev qha thiab ruaj khov.
1. Kev huv, noj qab nyob zoo, thiab txaus Raw khoom: peb cov khoom siv raw yog tilapia ntses daim tawv nqaij los yog nplai, uas yog los ntawm Hainan, Guangdong xeev, uas yog nto moo rau cov khoom noj nqaij nruab deg thiab thaj chaw loj-ua liaj ua teb.
2. Tsis muaj kev txwv kev cai dab qhuas: tilapia tsis muaj kev txwv kev cai dab qhuas, Tilapia cov khoom hauv keeb kwm dhau los ua cov khoom siv dej hauv ntiaj teb.Nws muaj cov yam ntxwv tsis hais thaj tsam, haiv neeg, kev ntseeg, hnub nyoog, thiab poj niam txiv neej.
3. GMP tus qauv ntau lawm kab: peb lub Hoobkas tau ntawv pov thawj los ntawm ISO9000, ISO14000, ISO22000, HALAL
4. Purity: 100% ntshiab ntses gelatin, tsis muaj nyuj, npua gelatin, thiab lwm yam additives thiab preservatives.
Stabilizer
Thickener
Texturizer
Kev lag luam zaub mov
Confectionery (Jelly, khoom qab zib, marshmallows)
Cov khoom noj mis nyuj (yogurt, ice cream, paj npleg, ncuav mog qab zib, thiab lwm yam)
Kev piav qhia (wine thiab kua txiv)
Cov khoom noj nqaij
Tshuaj
Hard capsules
Mos capsules
Microcapsule
Absorbable gelatin daim txhuam cev
Lwm Pawg
Collagen protein
tshuaj pleev ib ce-additive nyob rau hauv cov tshuaj pleev ib ce saum toj kawg nkaus
| Cov khoom siv lub cev thiab tshuaj lom neeg | ||
| Jelly Strength | Paj | 200-250 Bloom |
| viscosity (6.67% 60 ° C) | mpa.s | 3.5-4.0 Nws |
| Viscosity tawg | % | ≤10.0 |
| Moisture | % | ≤ 14.0 |
| Pob tshab | mm | ≥450 |
| Transmittance 450nm | % | ≥30 |
| 620nm ua | % | ≥50 |
| Tshauv | % | ≤ 2.0 |
| Sulfur Dioxide | mg/kg | ≤ 30 |
| Hydrogen Peroxide | mg/kg | ≤10 |
| Dej Insoluble | % | ≤0.2 |
| Hnyav siab | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤ 2.0 |
| Cov khoom siv microbial | ||
| Tag nrho cov kab mob suav | CFU/g | ≤10000 |
| E. Coli | MPN/g | ≤3.0 |
| Salmonella | Tsis zoo | |
Pob
Feem ntau hauv 25kgs / hnab.
1. Ib lub hnab poly sab hauv, ob lub hnab woven sab nraud.
2. Ib lub hnab Poly puab, Kraft lub hnab sab nraud.
3. Raws li cov neeg siv khoom xav tau.
Loading peev:
1. nrog pallet: 12Mts rau 20ft Thawv, 24Mts rau 40Ft Thawv
2. tsis muaj Pallet: 8-15Mesh Gelatin: 17Mts
Ntau tshaj 20 Mesh Gelatin: 20 Mts
Cia
Khaws rau hauv lub thawv kaw kom nruj, khaws cia hauv qhov chaw txias, qhuav, qhov cua.
Khaws nyob rau hauv GMP huv cheeb tsam, tswj zoo cov av noo nyob rau hauv 45-65%, thiab kub nyob rau hauv 10-20 ° C.Tsim nyog kho qhov kub thiab noo noo hauv chav tsev los ntawm kev kho qhov cua, cua txias, thiab dehumidification chaw.
Q1: Cov kev qhia tshwj xeeb twg muaj?
Feem ntau, Yasin tuaj yeem tsim cov ntses gelatin ntawm 120bloom ~ 280bloom.
Q2: Koj puas tuaj yeem muab cov qauv ntses gelatin?
Pab neeg Yasin nyob ntawm no los pab koj txhua lub sijhawm.Cov qauv pub dawb txog li 500g rau kev kuaj yog ib txwm txais tos, lossis raws li kev thov.
Q3: Puas muaj peev xwm tuaj xyuas lub Hoobkas yav tom ntej?
Yog lawm, koj yuav zoo siab tos txais tuaj xyuas peb lub Hoobkas txhua lub sijhawm.
Q4: Koj txoj kev xa khoom tsis tu ncua yog dab tsi?
Feem ntau ntawm peb cov neeg muas zaub nyiam los ntawm hiav txwv xav txog tus nqi.Tsis tas li huab cua thiab nthuav qhia kuj muaj raws li koj xav tau.
Q5.Lub txee lub neej ntawm cov khoom gelatin yog dab tsi?
Yasin ntses gelatin tuaj yeem muaj 2 xyoos.
Q6: Hom ntses gelatin koj tuaj yeem muab tau li cas?
Tsis tu ncua peb muab ntses gelatin hmoov thiab granulated gelatin
Cov khoom muaj
Ntses Gelatin
Bloom zog: 200-250bloom
Mesh: 8-40 mesh
Yam khoom muaj nuj nqi:
Stabilizer
Thickener
Texturizer
Khoom siv
Cov Khoom Siv Kho Mob
Khoom qab zib
Dairy & Khoom qab zib
Dej haus
Nqaij Khoom
Cov ntsiav tshuaj
Soft & Hard Capsules
Ntses Gelatin
| Cov khoom siv lub cev thiab tshuaj lom neeg | ||
| Jelly Strength | Paj | 200-250 Bloom |
| viscosity (6.67% 60 ° C) | mpa.s | 3.5-4.0 Nws |
| Viscosity tawg | % | ≤10.0 |
| Moisture | % | ≤ 14.0 |
| Pob tshab | mm | ≥450 |
| Transmittance 450nm | % | ≥30 |
| 620nm ua | % | ≥50 |
| Tshauv | % | ≤ 2.0 |
| Sulfur Dioxide | mg/kg | ≤ 30 |
| Hydrogen Peroxide | mg/kg | ≤10 |
| Dej Insoluble | % | ≤0.2 |
| Hnyav siab | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤ 2.0 |
| Cov khoom siv microbial | ||
| Tag nrho cov kab mob suav | CFU/g | ≤10000 |
| E. Coli | MPN/g | ≤3.0 |
| Salmonella | Tsis zoo | |
Flow Chart Rau Ntses Gelatin
Feem ntau hauv 25kgs / hnab.
1. Ib lub hnab poly sab hauv, ob lub hnab woven sab nraud.
2. Ib lub hnab Poly puab, Kraft lub hnab sab nraud.
3. Raws li cov neeg siv khoom xav tau.
Loading peev:
1. nrog pallet: 12Mts rau 20ft Thawv, 24Mts rau 40Ft Thawv
2. tsis muaj Pallet: 8-15Mesh Gelatin: 17Mts
Ntau tshaj 20 Mesh Gelatin: 20 Mts
Cia
Khaws rau hauv lub thawv kaw kom nruj, khaws cia hauv qhov chaw txias, qhuav, qhov cua.
Khaws nyob rau hauv GMP huv cheeb tsam, zoo tswj cov av noo nyob rau hauv 45-65%, qhov kub ntawm 10-20 ° C.Tsim nyog kho qhov kub thiab noo noo hauv chav tsev los ntawm kev kho qhov cua, cua txias thiab dehumidification chaw.
