Ihe mgbakwunye nri nke Thickener Agar Agar ntụ ntụ ntụ ntụ ntụ ntụ CAS 9002-18-0 Foto egosipụtara

Ihe mgbakwunye nri Thickener Agar Agar ntụ ntụ ntụ ntụ ntụ ntụ CAS 9002-18-0

Ozi ngwaahịa:

Aha ngwaahịa:Agar ntụ ntụ

Ọdịdị:Ìhè Yellow ruo ọcha ntụ ntụ

Nọmba CAS:9002-18-0

Ịdị ọcha:90.8% ~ 106.0%

Nkwụsi ike:Kwụsie ike

Solubility:Soluble na mmiri

Nha:80 ntupu

Ngwa:thickeners

Ndụ shelf:afọ 2

Kpaa nkata ugbu a Ihe nlele efu

Nkọwa ngwaahịa

Nkọwapụta

FAQ

Mkpado ngwaahịa

Nkọwa

Agar Agar Powder Food Grade bụ ụdị algae ewepụtara na Gelidium aquilinum na osisi algae ndị ọzọ na-acha uhie uhie. Ọ nwere akụkọ ihe mere eme nke ihe karịrị afọ 300 na obodo m na Japan. N'ihi njirimara gel ya pụrụ iche, agar nwere nkwụsi ike dị ịrịba ama, hysteresis na hysteresis, ọ dịkwa mfe ịmịnye mmiri ma nwee mmetụta nkwụsi ike pụrụ iche. A na-eji Insen Agar agar ntụ ntụ mee ihe n'ọtụtụ ebe na nri, ụlọ ọrụ kemịkalụ, textiles, nchekwa mba, nchọpụta ndu na mpaghara ndị ọzọ.

Agar, nke a makwaara dị ka agar-agar, bụ ngwakọta nke carbohydrates a na-amịpụta site na ahihia oké osimiri, karịsịa Red Sea algae. A makwaara ya site na aha Japanese, Kanten. Agar-agar enweghị ekpomeekpo, isi ma ọ bụ ụcha ya mere ọ na-enye aka dị ka ngwa nri nri. Enwere ike iji ya dochie gelatin, sie ofe, mee jams na jelii, ice cream na ihe oriri ndị ọzọ kwesịrị ịtọ.

Aha ngwaahịa	Agar ntụ ntụ
Ọdịdị	Ọcha ntụ ntụ
Nkọwapụta	99.5%
CAS NO	9002-18-0
Usoro ule	HPLC
Akụrụngwa	Dị na ngwaahịa
Ndụ nchekwa	afọ 2
Ọnọdụ nchekwa	Chekwaa n'ebe dị jụụ na nkụ, zere ọkụ siri ike na okpomọkụ.
Ihe atụ	Dị

Ngwa

N'ime ụlọ ọrụ nri, Agar Agar Powder Food Grade nwere mmetụta dị mma dị ka ndị na-ebuwanye ibu, ndị na-ebu ibu, emulsifiers, ndị na-ahụ maka gelling, stabilizers, excipients, ndị na-akwụsịtụ, na ndị na-ejide mmiri.

Agar Agar Powder Food Grade nwere ike iji mepụta: kristal rọrọ swiiti, ekara swiiti dị nro, ngwaahịa mmiri mmiri, anụ mkpọ, ihe ọṅụṅụ mkpụrụ osisi, ihe ọṅụṅụ pulp, mmanya osikapa, ihe ọṅụṅụ mmiri ara ehi, boutiques, achịcha mmiri ara ehi, jelii, pudding, wdg.

Ọrụ

Agar agar bụ ihe gelatinous sitere na ahịhịa mmiri. N'akụkọ ihe mere eme na n'oge a, a na-ejikarị ya eme ihe dị ka ihe eji eme ihe na dessert na Japan dum, ma n'ime narị afọ gara aga achọpụtala ọtụtụ ojiji dị ka ihe siri ike iji nwee usoro omenala maka ọrụ microbiological. Onye na-ahụ maka gelling bụ polysaccharide na-enweghị alaka nke enwetara site na membranes cell nke ụfọdụ ụdị algae na-acha uhie uhie, nke sitere na genuses Gelidium na Gracilaria, ma ọ bụ ahịhịa mmiri (Sphaerococcus euchema). Azụmahịa na-enweta ya site na Gelidium amansii.

Ọrụ anyị

Nke gara aga: Na-eweta Egwuregwu Nri Amino Acids Creatine Monohydrate 200 Mesh 80 Mesh

Osote: Ogo ịchọ mma dị elu Poloxamer 188 poloxamer 407

Ihe	Nkọwapụta	Nsonaazụ ule
Ọdịdị	Icha mmirimmiri odo ka gbanyụọ ntụ ntụ ọcha	tozuru oke
Mfu na ihicha (105 ℃), w/%	≤12.0	10.7
Ngụkọta ntụ (550 ℃), w/%	≤5.0	1.8
Gel ike (1.5%,20 ℃,4h), g/cm²	≥900	955
Nha urughuru (ntupu 80)	95% gafere	tozuru oke
Nnwale starch	Ihe ọjọọ	tozuru oke
Nnwale gelatin	Ihe ọjọọ	tozuru oke
ntụ na-adịghị edozi acid, w/%	≤0.5	tozuru oke
Ihe na-adịghị edozi mmiri, w/%	≤1.0	tozuru oke
Lead (Pb), mg/kg	≤5.0	tozuru oke
Arsenic (As), mg/kg	≤3.0	tozuru oke
Cadmium (Cd), mg/kg	≤1.0	tozuru oke
Mercury (Hg), mg/kg	≤1.0	tozuru oke
Ngụkọta ọnụ ọnụ efere (CFU/g)	≤5000	900
Yist na ebu (CFU/g)	≤300	tozuru oke
E.Coli	Adịghị na 5 g	tozuru oke
Salmonella	Adịghị na 5 g	tozuru oke

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