Tuam Tshoj 100% Original Natural Gelatin - Zaub Mov Qib Gelatin - Yasin Hoobkas thiab manufacturers

100% Original Natural Gelatin - Food Grade Gelatin - Yasin

Xa lus nug tam sim no

Product Detail

Khoom cim npe

Cov lus teb (2)

Peb ua raws li peb lub tuam txhab tus ntsuj plig ntawm "Quality, Efficiency, Innovation thiab Integrity". Peb lub hom phiaj los tsim kom muaj txiaj ntsig ntau rau peb cov neeg siv khoom nrog peb cov peev txheej nplua nuj, cov tshuab siab heev, cov neeg ua haujlwm paub txog thiab cov kev pabcuam zoo heev rauNqaij npuas Gelatin,Collagen Protein,High Protein Gelatin, Peb tuav cov sij hawm xa tuaj raws sij hawm, cov qauv tsim muaj txiaj ntsig zoo, ua tau zoo thiab pob tshab rau peb cov neeg yuav khoom. Peb lub moto yog xa cov kev daws teeb meem zoo tshaj plaws hauv lub sijhawm teev tseg.

100% Original Natural Gelatin - Khoom noj khoom haus qib Gelatin - Yasin Paub meej:

Daim ntawv thov

Khoom qab zib

Confections feem ntau yog tsim los ntawm lub hauv paus ntawm qab zib, pob kws phoov thiab dej. Rau lub hauv paus no lawv ntxiv tsw, xim thiab kev ntxhib los mos modifiers. Gelatin yog dav siv nyob rau hauv confections vim nws foams, gels, los yog solidifies rau hauv ib daim uas dissolves maj mam los yog melts nyob rau hauv lub qhov ncauj.

Cov khoom noj xws li gummy bears muaj feem ntau ntawm cov gelatins. Cov khoom qab zib no yaj ntau qeeb yog li lengthening qhov kev lom zem ntawm cov khoom qab zib thaum smoothing lub tsw.

Gelatin yog siv nyob rau hauv whipped confections xws li marshmallows qhov twg nws ua hauj lwm los txo qhov nro ntawm lub syrup, stabilize tus npaus los ntawm nce viscosity, teem lub npuas ntawm gelatin, thiab tiv thaiv cov suab thaj crystallization.

Gelatin yog siv nyob rau hauv foamed confections ntawm 2-7% qib, nyob ntawm seb qhov xav tau kev ntxhib los mos. Gummy foams siv li 7% ntawm 200 - 275 Bloom gelatin. Marshmallow producers feem ntau siv 2.5% ntawm 250 Bloom Type A gelatin.

	Muaj nuj nqi	Paj	Hom *	viscosity	Kev noj tshuaj (hauv cp)
Khoom qab zib
Gelatin cov pos hniav	tus neeg sawv cev gelling kev ntxhib los mos elasticity	180-260 : kuv	A/B	qis-siab	6-10% yog '
Caw cov pos hniav (gelatin + starch)	tus neeg sawv cev gelling kev ntxhib los mos elasticity	100-180	A/B	qis- nruab nrab	2-6% yog '
Chewable khoom qab zib (txiv hmab txiv ntoo chews, toffees)	aeration chewability	100-150	A/B	nruab nrab-siab	0.5-3% yog '
Marshmallows (deposited los yog extruded)	aeration ruaj khov tus neeg sawv cev gelling	200-260 Nws	A/B	nruab nrab-siab	2-5% yog '
Nougat	chewability	100-150	A/B	nruab nrab-siab	0.2-1.5% yog '
Cawv	tus neeg sawv cev gelling kev ntxhib los mos elasticity	120-220 : kuv	A/B	qis- nruab nrab	3-8% yog '
Txheej (chewing gum – dragees)	zaj duab xis tsim kev khi	120-150 : kuv	A/B	nruab nrab-siab	0.2-1% yog '

Mis thiab Khoom Qab Zib

Gelatin khoom qab zib tuaj yeem taug qab mus rau xyoo 1845 thaum US patent tau muab siv rau "portable gelatin" rau kev siv khoom qab zib. Gelatin khoom qab zib tseem nrov: tam sim no Asmeskas kev lag luam rau gelatin khoom qab zib tshaj 100 lab phaus ib xyoos twg.

Cov neeg siv khoom niaj hnub no txhawj xeeb txog kev noj zaub mov kom tsawg. Cov khoom qab zib gelatin tsis tu ncua yog yooj yim los npaj, qab ntxiag tasting, noj qab haus huv, muaj nyob rau hauv ntau yam flavors, thiab muaj tsuas yog 80 calories ib nrab khob. Qab zib-dawb versions tsuas yog yim calories ib zaug xwb.

Cov ntsev tsis yog siv los tswj cov pH kom zoo rau qhov tsw thiab teeb tsa cov yam ntxwv. Keeb kwm, ib qho me me ntawm ntsev tau ntxiv los ua ib qho tshuaj tsw qab.

Gelatin khoom qab zib tuaj yeem npaj tau siv hom A lossis Hom B gelatin nrog Blooms ntawm 175 thiab 275. Qhov siab dua Bloom qhov tsawg dua gelatins yuav tsum tau rau ib txheej (ie 275 Bloom gelatin yuav xav tau txog 1.3% gelatin thaum 175 Bloom gelatin yuav tsum tau 2.0%). Cov khoom qab zib uas tsis yog sucrose tuaj yeem siv tau.

	Muaj nuj nqi		Paj	Hom *	viscosity	Kev noj tshuaj (hauv cp)
Mis thiab Khoom Qab Zib
Gelatin khoom qab zib		tus neeg sawv cev gelling kev ntxhib los mos	180-260 : kuv	A/B	nruab nrab-siab	1.5-3% yog '
Yogurt		tiv thaiv syneresis kev ntxhib los mos thickening, gelling tus neeg sawv cev	200-250	A/B	nruab nrab-siab	0.2-1% yog '
Aerated khoom qab zib (hom mousse)		ruaj khov kev ntxhib los mos aeration	180-240 : kuv	A/B	nruab nrab-siab	0.3-2% yog '
Puddings thiab cream		kev ntxhib los mos thickening / gelling tus neeg sawv cev	200-240 Nws	A/B	nruab nrab-siab	0.2-2% yog '
Mos thiab melted cheese		kev ntxhib los mos ruaj khov	180-240 : kuv	A/B	nruab nrab-siab	0.1-0.3% yog '
Dej qab zib		kev ntxhib los mos ruaj khov	120-160 : kuv	A/B	qis- nruab nrab	0.2-1.0% yog '
Icings		thickening / gelling tus neeg sawv cev	220-280 : kuv	A/B	nruab nrab-siab	0.5-1.0% yog '

Nqaij thiab ntses

Gelatin yog siv rau gel aspics, taub hau cheese, souse, nqaij qaib yob, glazed thiab kaus poom hams, thiab jellied nqaij khoom ntawm txhua yam. Cov gelatin ua haujlwm kom nqus tau cov kua txiv hmab txiv ntoo thiab muab daim ntawv thiab cov qauv rau cov khoom uas yuav tsis sib nrug. Kev siv qib ib txwm nyob ntawm 1 txog 5% nyob ntawm seb hom nqaij, npaum li cas ntawm cov kua zaub, gelatin Bloom, thiab kev ntxhib los mos xav tau hauv cov khoom kawg.

	Muaj nuj nqi	Paj	Hom *		viscosity	Kev noj tshuaj (hauv cp)
Nqaij thiab ntses
Hams	nqaij khi	200-250	A/B	nruab nrab		QS
Aspics	tus neeg sawv cev gelling kev ntxhib los mos	150-280 : kuv	A/B	nruab nrab-siab		3.5-18% yog '
Cov nqaij hauv kaus poom	kev ntxhib los mos	250-280 : kuv	A/B	nruab nrab-siab		1.5-3% yog '
Corned nyuj	nqaij khi	250-280 : kuv	A/B	nruab nrab-siab		1.5-3% yog '
Pies (paj)	npog ruaj khov	180-250 : kuv	A/B	nruab nrab-siab		1.3-3% yog '
Frozen siav nqaij	nqaij khi	200-240 Nws	B	nruab nrab-siab		0.5-3% yog '

Wine and Juice Fining

Los ntawm kev ua ib coagulant, gelatin tuaj yeem siv los ua kom cov impurities thaum lub sij hawm tsim cov cawv, npias, cider thiab kua txiv hmab txiv ntoo. Nws muaj qhov zoo ntawm qhov tsis muaj kev txwv lub neej txee rau hauv nws daim ntawv qhuav, yooj yim ntawm kev tuav, kev npaj ceev thiab ci ntsa iab.

Muaj nuj nqi

Paj

Hom *

viscosity

Kev noj tshuaj

(hauv cp)

Wine thiab Juice fining

kev qhia meej

80-120 : kuv

A/B

qis- nruab nrab

5-15 g / hli

Specification

Khoom noj khoom haus qib gelatin
Cov khoom siv lub cev thiab tshuaj lom neeg
Jelly Strength	Paj	140-300 Nws
viscosity (6.67% 60 ° C)	mpa.s	2.5-4.0 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

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, 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.

Product details duab:

Yam khoom Guide:

Lub tuam txhab ua rau lub tswv yim ua haujlwm "kev tswj hwm kev tshawb fawb, kev ua tau zoo tshaj plaws thiab kev ua haujlwm zoo tshaj plaws, cov neeg siv khoom zoo tshaj plaws rau 100% Original Natural Gelatin - Khoom noj khoom haus qib Gelatin - Yasin , Cov khoom yuav muab rau thoob plaws ntiaj teb, xws li: Gambia , Jordan , St. Petersburg , Peb lub vev xaib hauv tsev tau tsim ntau tshaj 000 purchas txhua xyoo, Nyiv.

Bakers Gelatin Powder

Nqaij nyuj gelatin

Qhov zoo tshaj plaws gelatin

Bovine Gelatin Halal

Lub tuam txhab tuaj yeem xav tias peb xav li cas, qhov kev kub ntxhov ceev los ua haujlwm ntawm peb txoj haujlwm, tuaj yeem hais tias qhov no yog lub tuam txhab muaj lub luag haujlwm, peb muaj kev koom tes zoo siab!
5 Hnub qub