Muab Khoom Noj Qib 80/200 Mesh Xanthan Gum Powder

Product Information:

Khoom npe:Xanthan Gum Powder

Qhov tsos:Lub teeb daj hmoov

Specification:99%

Particle:40/80/200 Mesh

Viscosity (1% KCL, cps):1200-1700 hli

Qib:Khoom noj khoom haus qib, Cosmetics Qib

Case No.:11138-66-2

Ntawv pov thawj:ISO & Halal & Kosher

Solubility:Dej Soluble

Lub neej txee:2 Xyoo

Tham tam sim no Cov qauv dawb

Product Detail

Specification

FAQ

Khoom cim npe

Kev piav qhia

Xanthan cov pos hniav yog ib qho khoom noj khoom haus nrov, feem ntau ntxiv rau cov zaub mov ua cov thickener lossis stabilizer. Thaum cov pos hniav xanthan ntxiv rau cov kua, nws yuav tawg sai sai thiab tsim cov kua nplaum thiab ruaj khov.

Xanthan Gum Powder yog suav hais tias yog polysaccharide nyob rau hauv kev tshawb fawb voj voog, vim hais tias nws yog ib tug ntev saw ntawm peb hom suab thaj. Dab tsi yog qhov tseem ceeb kom paub yog tias tag nrho peb ntawm cov suab thaj no muaj nyob hauv pob kws qab zib, ib qho derivative ntawm cov pob kws paub ntau dua. Cov kab mob Xanthomonas campestris noj ib qho khoom noj ntawm cov pob kws qab zib no raws li kev tswj xyuas, thiab cov txheej txheem zom zaub mov hloov cov suab thaj ib leeg rau hauv ib yam khoom uas zoo ib yam li pob kws. Xanthan cov pos hniav yog siv rau hauv cov khoom noj siv mis thiab cov khoom siv mis nyuj ua cov khoom ua kom tuab thiab ruaj khov; nws tiv thaiv cov dej khov nab kuab los ntawm kev tsim hauv cov dej khov nab kuab, thiab tseem muab "rog xav" hauv cov khoom noj mis nyuj uas tsis muaj rog lossis tsis muaj rog.

Khoom npe:	Xanthan Gum Powder
Mesh	200 mesh 80 mesh
Cas No.:	11138-66-2
Qhov tsos:	Off-dawb los yog lub teeb daj hmoov
Lub neej txee:	24 hli

Daim ntawv thov

1. Xanthan Gum Food Grade tuaj yeem siv ua thickener,

• Cov kua txiv hmab txiv ntoo, dej khov, dej qab zib,

• soy sauce, oyster sauce,

• cov khoom ci, zaub xam lav, cov noodles instant, sausages, ncuav mog qab zib, qhob cij,

• Cov nqaij hauv kaus poom, cov zaub mov tsis muaj dej, cov khoom noj hauv kaus poom.

2. Chemical Grade tuaj yeem siv ua cov thickener thiab stabilizer

• tshuaj pleev ib ce,

• tshuaj pleev tsev.
3.Industrial Qib tuaj yeem txo qhov poob siab thaum lub sij hawm drilling, stabilize qhov zoo-bore, tiv thaiv kev puas tsuaj rau cov roj tsim, thiab txhim kho cov efficiency ntawm drilling.

• roj drilling, tshuaj tua kab,

• lauj kaub tais diav & plooj (porcelain),

• printing & dyeing,

• pleev xim rau daim ntawv,

• mine-extracting.

Muaj nuj nqi

1. Xanthan cov pos hniav yog siv rau hauv cov khoom ci (khob cij, khoom qab zib, thiab lwm yam). Txhawm rau txhim kho cov dej tuav thiab muag muag ntawm cov khoom ci thaum lub sij hawm ci thiab khaws cia los txhim kho lub qhov ncauj thiab ua kom lub neej ntev ntawm cov khoom ci;

2. Xanthan cov pos hniav ua lub luag haujlwm hauv kev sib tw thiab txhim kho cov dej tuav hauv cov khoom nqaij;

3. Thickening thiab stabilizing cov qauv zaub mov hauv cov khoom noj khov;

4. Ntxiv xanthan cov pos hniav rau jam tuaj yeem txhim kho saj thiab dej tuav lub peev xwm thiab txhim kho cov khoom zoo;

5. Nws tuaj yeem siv los ua cov thickening thiab suspending nyhuv rau cov dej haus, ua rau lub qhov ncauj zoo nkauj thiab ntuj.

6. Kev siv cov pos hniav xanthan hauv cov pos hniav thiab cov khoom siv mis nyuj (ua ke nrog cov pos hniav thiab cov pos hniav locust taum) tuaj yeem ua kom cov khoom ruaj khov;

7.Compounds xws li xanthan gum, carrageenan thiablocust taum cov pos hniav kuj tau siv ntau hauv jelly thiab khoom qab zib ua.

Yav dhau los: Supply Sweetener Stevia Leaf Extract Powder 80% 95% Stevioside

Tom ntej: High Viscosity Instant Powder Food Grade nqi locust taum gum

Xanthan Gum 80 mesh
Tsis muaj	Specs	Cov txiaj ntsig
Qhov tshwm sim	Cream-xim hmoov	Ua raws
Particle Loj (mesh)	40/80/200 ib	80
Loss ntawm ziab (%)	≤ 15	11.4
PH (1% KCL)	6.0-8.0 Nws	7.92 ib
Viscosity (1% KCL, cps)	≥1200	1460
Cov hmoov tshauv (%)	≤16	Ua raws
Pyruvic acid (%)	≥1.5	Ua raws
Tag nrho Nitrogen	≤ 1.5%	Ua raws
Raws li	≤ 3ppm	Ua raws
Pb	≤ 5ppm	Ua raws
Tag Nrho Phaj suav	≤2000cfu / g	Ua raws
Pwm/Yeasts	≤100cfu / g	100
Salmonella	Tsis muaj	Ua raws
Coliform (MPN / 100g)	≤ 30	20
Hg/mg/kg	GB5009.17	≤ 0.01
Cr/mg/kg	GB5009.123	≤0.1
AS/mg/kg	GB5009.11	≤0.5

Xanthan Gum 200 mesh
Tsis muaj	Specs	Cov txiaj ntsig
Qhov tshwm sim	Dawb-zoo li los yog lub teeb daj hmoov	Ua raws
Particle Loj (mesh)	100% txog 80 mesh, tsis tsawg dua 92% txog 200 mesh	200
Viscosity (1% KCL, cps)	1200-1700 Nws	1495 ib
Shear ratio	≥6.5	8.2
V1/V2	1.02-1.45 Nws	Ua raws
PH (1%)	6.0-8.0 Nws	7.32 ib
Loss ntawm ziab (%)	≤ 15	9.62 ib
Cov hmoov tshauv (%)	≤16	8.5
Pb (ppm)	≤ 2	Ua raws
Tag nrho Nitrogen (%)	≤1.5	Ua raws
Pyruvic Acid (%)	≤1.5	Ua raws
Tag nrho Plate suav (CFU/g)	≤2000	1800
Moulds / Poov xab (CFU / g)	≤100
Coliform (MPN/g)	≤0.3	Ua raws
Salmonella	Tsis muaj	Ua raws

Q1: Koj puas yog cov chaw tsim khoom lossis tuam txhab lag luam?
A: Peb yog cov chaw tsim khoom, txais tos tuaj xyuas peb lub Hoobkas.
Q2: Yuav ua li cas kom paub meej cov khoom zoo ua ntej muab qhov kev txiav txim?
A: Cov qauv tuaj yeem muab tau, thiab peb muaj daim ntawv tshuaj ntsuam xyuas los ntawm ib tus kws lij choj
thib peb-tog xeem lub koom haum.
Q3: Koj tus MOQ yog dab tsi?
A: Nws nyob ntawm cov khoom, cov khoom sib txawv nrog MOQ sib txawv, peb lees txais cov qauv txiav txim lossis muab cov qauv dawb rau koj qhov kev kuaj.
Q4: Yuav ua li cas txog lub sij hawm xa khoom / txoj kev?
A: Peb feem ntau xa tuaj hauv 1-3 hnub ua haujlwm tom qab koj them nyiaj.
Peb tuaj yeem nkoj los ntawm qhov rooj mus rau qhov rooj courier, los ntawm huab cua, los ntawm hiav txwv, koj kuj tuaj yeem xaiv koj tus neeg xa khoom xa tuaj
tus neeg sawv cev.
Q5: Koj puas muab kev pabcuam tomqab muag?
A: TGY muab kev pabcuam 24 * 7. Peb tuaj yeem tham hauv email, skype, whatsapp, xov tooj lossis txhua yam koj xav tau
xav tias yooj yim.
Q6: Yuav daws qhov teeb meem tom qab muag li cas?
A: Peb lees txais Kev Pabcuam Hloov lossis Kev Them Rov Qab yog tias muaj teeb meem zoo.
Q7: Koj txoj kev them nyiaj yog dab tsi?
A: Kev hloov pauv hauv txhab nyiaj, Western Union, Moneygram, T / T + T / T sib npaug tiv thaiv daim B / L (ntau ntau)