TianJia Food Fikun olupese Carrageenan
| Awọn nkan Ayẹwo | Sipesifikesonu | |||
| Ifarabalẹ | Awọ ati luster | Funfun tabi ina ofeefee si brownish ofeefee | ||
| Ọra (80/120/200) | 95% | |||
| Iṣiro Kemikali | Sulfate (以SO42-), w/% | 15-40 | ||
| Viscosity (1.5%,75℃) / Pa·s ≥ | 0.005 | |||
| * Agbara jeli (1.5%,0.2% KCl 20℃), g/cm2 | 1500-1700 | Ọdun 1700-1900 | ||
| Idinku gbigbẹ (105℃,4h), w/% ≤ | 12.0 | |||
| Lapapọ eeru (550℃,4h), w/% | 15-40 | |||
| Eeru Ainisoluba Acid, w/% ≤ | 1 | |||
| Nkan ti a ko le yanju, w/% ≤ | 15 | |||
| pH (1%) | 8-11 | |||
| * akoyawo (0.5%, 25℃, 496nm)% | ≥92 | |||
| Ti o ku epo (isopropanol, methanol), w/% ≤ | 0.1 | |||
| Asiwaju (Pb) /(mg/kg) ≤ | 5.0 | |||
| Arsenic (As) /(mg/kg) ≤ | 3.0 | |||
| Cadmium (Cd)/(mg/kg) ≤ | 2.0 | |||
| Makiuri (Hg)/(mg/kg) ≤ | 1.0 | |||
| Microorganism | Lapapọ Iṣiro Awo /(CFU/g) ≤ | 5000 | ||
| E. Kọli | CFU/g | 10 | ||
| MPN/g | 3.0 | |||
| Salmonella (25g) | Odi ni 25g | |||
Carrageenan, ti a tun mọ ni ṣiṣu Eucheuma, ori ododo irugbin bi ẹfọ, carageenan, carrageenan, nitori pe carrageenan wa lati Eucheuma, okun, carrageenan ati awọn ewe alawọ ewe pupa miiran ti a fa jade lati inu colloid hydrophilic.Carrageenan ni ọpọlọpọ awọn ohun-ini physicochemical gẹgẹbi hydrophilic colloid, gel, thickening, emulsification, dida fiimu ati pipinka idurosinsin.O le ṣee lo bi oluranlowo gelling, emulsifier, thickener tabi suspending oluranlowo fun imuduro emulsion, akoso Liquid shrinkage, lara, cementing ati dispersing, ati be be lo.
1.More ju ọdun 10 iriri pẹlu ifọwọsi ISO,
2.Factory of flavor and sweetener blending,Tianjia ara Brands,
3.Iwadi lori Imọye Ọja & aṣa atẹle,
4.Timely Ifijiṣẹ & Igbega Iṣura lori awọn ọja ibeere ti o gbona,
5.Reliable & Muna tẹle ojuse adehun & lẹhin iṣẹ tita,
6. Ọjọgbọn lori Iṣẹ Iṣẹ Logistic International, Awọn iwe aṣẹ ti ofin & Ilana Ayẹwo Ẹkẹta.