Xanthan ntawm cov pos hniav
Xanthan cov pos hniav yog tsim los ntawm cov txheej txheem fermentation uas siv cov kab mob Xanthomonas tau sib tw. Cov muaj pes tsawg leeg thiab cov qauv xanthan ntawm cov pos hniav ua rau muaj kev lag luam fermentation zoo ib yam li cov polysaccharide tsim los ntawm cov nroj tsuag rau cov tsev neeg cog qoob loo.
Lub hauv paus rau phau ntawv
Zog: lub teeb daj hmoov
MF: (C35H49o29) n
CAS TSIS MUAJ.: 11138-66-2
Eineecs tsis muaj.: 234-394-2
FEMA TSIS MUAJ.: 3913900000
Noo noo: Max.13 feem pua
Pyruvic acid: min.1.5 feem pua
Muaj nuj nqi: Emulsifier, stabilizer, gel thickening tus neeg sawv cev, tus neeg ntub dej, zaj duab xis-forming tus neeg sawv cev, thiab lwm yam
Kev Qhia Tshwj Xeeb
Chaw ua uas tsis tau haus | Tsawg kawg nkaus kev tsim nyog | Ntau tus nqi |
Purity (feem pua) | 91,00 | - |
Av noo (feem pua) | - | 13,00 |
Ph (sol. 1 feem pua) | 6,00 | 8,00 |
Viscosity (sol. Ntawm ntsev 1 feem pua) (CPS) | 1.200,00 | 1.600,00 |
Cov hlau hnyav (mg / kg) | - | 10.00 |
Ntaus | 200 mesh | |
Kev tshwm sim | Hmoov hmoov | |
Xim | Dawb los yog me ntsis qab zib | |
Lub sijhawm tawm | 3min50s mus rau 5min30s | |
Tsheb ncl | Max. 2000 UFC / G | |
Cov poov xab thiab pwm (txhua) | Max. 100 ufc / g | |
Escherichia coli | Tsis Tuaj & 25g | |
Tus ntses siav | Tsis Tuaj & 25g |
Daim ntawv thov
Khoom noj: Siv cov khoom noj siv mis, nqaij cov khoom, cov khoom noj bakery, cov hmoov nplej zoo li, thiab lwm yam.
Yam ntim
25KG lub hnab
Cia thiab Hloovtxoj
Tiv thaiv nag thiab hnub ci, tiv thaiv hluav taws thiab ntub dej, airtight cua khaws cia
Cov ntsiab lus tseem ceeb
Xanthan Gum / XC polymer / pob kws thaj av / xanthhan
Cim npe nrov: Xanthan ntawm cov pos hniav, Tuam Tshoj Xanthan ntawm tus neeg muab khoom, chaw tsim tshuaj paus, Hoobkas
