Nri nri 80/200 Mesh Xanthan Gum Powder

Ozi ngwaahịa:

Aha ngwaahịa:Xanthan Gum ntụ ntụ

Ọdịdị:Ntụ ntụ edo edo dị ọkụ

Nkọwapụta:99%

Akụkụ:40/80/200 ntupu

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

Ọkwa:Nri nri, Nchọcha Ọkwa

Nọmba ikpe:11138-66-2

Asambodo:ISO & Halal & Kosher

Solubility:Mmiri Soluble

Ndụ nchekwa:afọ 2

Kpaa nkata ugbu a Ihe nlele efu

Nkọwa ngwaahịa

Nkọwapụta

FAQ

Mkpado ngwaahịa

Nkọwa

Xanthan chịngọm bụ ihe mgbakwunye nri na-ewu ewu, nke a na-agbakwunyekarị na nri dị ka ihe na-agba agba ma ọ bụ stabilizer. Mgbe a na-agbakwunye xanthan gum ntụ ntụ na mmiri mmiri, ọ ga-agbasa ngwa ngwa ma mepụta ngwọta viscous na kwụsiri ike.

Xanthan gum ntụ ntụ a na-ewere ya dị ka polysaccharide na mpaghara sayensị, n'ihi na ọ bụ ogologo ogologo nke ụdị shuga atọ dị iche iche. Ihe dị mkpa ịmara bụ na shuga atọ a niile dị na shuga ọka, nke sitere na sirop ọka amara nke ọma. Nje bacteria Xanthomonas campestris na-eri nri nke ọka ọka a n'okpuru ọnọdụ a na-achịkwa, na usoro mgbaze na-agbanwe onye ọ bụla sugar ka ọ bụrụ otu ihe nwere ihe yiri nke ọka ọka. A na-eji xanthan chịngọm na ngwaahịa mmiri ara ehi na akwa salad dị ka ihe na-eme ka ọ sie ike na ihe nkwụsi ike; ọ na-egbochi kristal ice na-etolite na ice creams, ma na-enyekwa "abụba mmetụta" na ngwaahịa mmiri ara ehi dị ala ma ọ bụ enweghị abụba.

Aha ngwaahịa:	Xanthan Gum ntụ ntụ
Ntupu	200 mesh 80 mesh
Nọmba Cas:	11138-66-2
Ọdịdị:	Gbanyụọ-acha ọcha ma ọ bụ ntụ ntụ edo edo
Ndụ nchekwa:	Ọnwa iri abụọ na anọ

Ngwa

1. Xanthan Gum Food Grade nwere ike ji mee ihe dị ka thickener,

• ihe ọṅụṅụ ihe ọṅụṅụ mkpụrụ osisi, ice cream, ihe ọṅụṅụ dị nro,

• ihendori soy, ihendori oporo,

• Ngwongwo esiri esi, akwa salad, noodles ozugbo, sausaji, achịcha, achịcha,

• anụ mkpọ, nri akpọnwụ akpọnwụ, nri anụ ụlọ mkpọ.

2. Enwere ike iji ọkwa kemịkalụ dị ka thickener na stabilizer

• ịchọ mma,

• ude mmiri n'ụlọ.
3.Industrial Grade nwere ike ibelata nrụgide nrụgide n'oge a na-egwupụta ihe, mee ka ọkpụkpụ ahụ dị mma, gbochie mmebi nke ịmepụta mmanụ, ma melite arụmọrụ nke ịkụ ala.

• mkpọpu mmanụ, ọgwụ pesticide,

• ite & poselin,

• ibipụta & agba,

• agba, ime akwụkwọ,

• mwepu m.

Ọrụ

1. A na-eji Xanthan chịngọm mee ihe na-esi nri (achịcha, achịcha, wdg) . Iji mee ka njigide mmiri na ịdị nro nke ihe ndị a na-esi nri n'oge a na-eme achịcha na nchekwa iji meziwanye ọnụ ọnụ na ịgbatị ndụ ndụ nke ihe oriri;

2. Xanthan chịngọm na-ekere òkè n'ịdị nro na imezi njigide mmiri na ngwaahịa anụ;

3. Thickening na stabilizing nri Ọdịdị na oyi kpọnwụrụ nri;

4.ịgbakwunye xanthan gum na jam nwere ike imeziwanye uto na ikike ijide mmiri ma melite ogo ngwaahịa;

5. Enwere ike iji ya mee ihe dị ka ihe na-egbuke egbuke na nkwụsịtụ maka ihe ọṅụṅụ na-aba n'anya, na-eme ka ọnụ ọnụ dị nro na nke okike.

6. Iji xanthan chịngọm na ice cream na ngwaahịa mmiri ara ehi (jikọtara ya na guar gum na igurube bean gum) nwere ike ime ka ngwaahịa ahụ kwụsie ike;

7.Compounds dị ka xanthan gum, carrageenan naA na-ejikwa chịngọm igurube eme ihe na nhazi jelii na swiiti.

Nke gara aga: Na-eweta ihe ụtọ Stevia Leaf wepụ ntụ ntụ 80% 95% Stevioside

Osote: Nnukwu viscosity ozugbo ntụ ntụ nri ọkwa igurube agwa chịngọm

Xanthan gum 80 ntupu
Oke	Nkọwapụta	Nsonaazụ
Ọdịdị	ntụ ntụ na-acha ude	Kwado
Nha urughuru (ntupu)	40/80/200	80
Mfu na ihicha (%)	≤15	11.4
PH (1% KCL)	6.0-8.0	7.92
Viscosity (1% KCL, cps)	≥1200	1460
ntụ (%)	≤16	Kwado
Pyruvic acid (%)	≥1.5	Kwado
Ngụkọta Nitrogen	≤1.5%	Kwado
Dị ka	≤3pm	Kwado
Pb	≤5ppm	Kwado
Ngụkọta ọnụ ọgụgụ efere	≤2000cfu/g	Kwado
Akpụkpọ anụ/Yast	≤100cfu/g	100
Salmonella	Adịghị	Kwado
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 chịngọm 200 ntupu
Oke	Nkọwapụta	Nsonaazụ
Ọdịdị	Ọcha-dị ka ma ọ bụ Light-Yellow ntụ ntụ	Kwado
Nha urughuru (ntupu)	100% site na ntupu 80, ọ bụghị ihe na-erughị 92% site na ntupu 200	200
Viscosity (1% KCL, cps)	1200-1700	1495
Oke shiee	≥6.5	8.2
V1/V2	1.02 ~ 1.45	Kwado
PH (ihe ngwọta 1%)	6.0-8.0	7.32
Mfu na ihicha (%)	≤15	9.62
ntụ (%)	≤16	8.5
Pb (ppm)	≤2	Kwado
Ngụkọta nitrogen(%)	≤1.5	Kwado
Pyruvic acid (%)	≤1.5	Kwado
Ngụkọta Ọnụ Ọgụgụ (CFU/g)	≤2000	1800
Ebu/Yasts (CFU/g)	≤100
Coliform (MPN/g)	≤0.3	Kwado
Salmonella	Adịghị	Kwado

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