Ntuj Khoom Noj Khoom Noj Citrus Pectin Powder
Citrus Pectin hmoov, polysaccharide, yog tsim los ntawm ob hom: homogeneous polysaccharides thiab heteropolysaccharides. Nws yog feem ntau tam sim no nyob rau hauv lub cell phab ntsa thiab sab hauv txheej ntawm cov nroj tsuag, tshwj xeeb tshaj yog muaj nyob rau hauv lub peels ntawm citrus txiv hmab txiv ntoo xws li txiv kab ntxwv, txiv qaub, thiab grapefruits. Cov hmoov dawb-rau-daj no muaj cov txheeb ze molecular loj li ntawm 20,000 txog 400,000 thiab tsis muaj saj. Nws nthuav tawm kev ruaj ntseg ntau dua hauv cov kua qaub piv rau cov alkaline thiab feem ntau categorized rau hauv cov rog pectin thiab qis-ester pectin raws li nws qib ntawm esterification.
Renowned rau nws zoo heev stability, thickening, thiab gelling zog, pectin pom dav siv nyob rau hauv cov zaub mov kev lag luam. Nws cov ntawv thov suav nrog kev tsim cov jams, jellies, thiab cheese zoo li, nrog rau kev tiv thaiv pastry hardening thiab tsim cov kua txiv hmab txiv ntoo. High-fat pectin feem ntau yog siv rau hauv cov kua qaub jams, jellies, gelled soft candies, candy fillings, thiab lactic acid bacteria dej haus, hos low-ester pectin feem ntau yog siv los yog cov kua qaub qis, jellies, gelled mos candies, khov khoom qab zib. , zaub xam lav hnav khaub ncaws, ice cream, thiab yogurt.
Natural Thickening Agent:Citrus pectin hmoov feem ntau yog siv los ua tus neeg sawv cev thickening hauv cov khoom noj xws li jams, jellies, thiab kua ntses.
Gelling Khoom:Nws muaj cov khoom gelling uas ua rau nws muaj txiaj ntsig zoo rau kev tsim cov textures ruaj khov hauv cov khoom noj.
Vegan-Friendly:Cov khoom no yog tsim rau cov neeg ua raws li kev noj zaub mov vegan vim nws tau muab los ntawm cov txiv hmab txiv ntoo citrus thiab tsis muaj cov khoom xyaw tsiaj los ntawm cov tsiaj.
Gluten-Dawb:Citrus pectin hmoov yog dawb los ntawm gluten, ua rau nws yog ib qho kev xaiv haum rau cov neeg uas muaj gluten rhiab heev los yog kab mob celiac.
Kev siv ntau yam:Nws tuaj yeem siv rau hauv ntau hom zaub mov txawv, nrog rau cov khoom ci, khoom qab zib, thiab khoom qab zib.
Ntuj Source:Muab tau los ntawm cov txiv hmab txiv ntoo citrus, cov hmoov no yog cov khoom xyaw ntuj thiab muaj txiaj ntsig.
Preservative-dawb:Nws tsis muaj cov tshuaj preservatives, ua rau nws muaj cov khoom siv huv thiab ntshiab rau kev npaj zaub mov.
Yooj yim rau siv:Citrus pectin hmoov tuaj yeem muab tso rau hauv cov zaub mov yooj yim thiab yooj yim ua haujlwm nrog hauv chav ua noj.
| High-methoxy citrus pectin | |||
| Qauv | DE° | Yam ntxwv | Cheeb tsam ntawm daim ntawv thov |
| IB-101 | 50-58% | HM-Slow teeb SAG: 150 ° ± 5 | Mos gummy, jam |
| IB-102 | 58-62% | HM-Medium zaum SAG: 150 ° ± 5 | Confectionery, jam |
| IB-103 | 62-68% | HM-Rapid teeb SAG: 150 ° ± 5 | Ntau yam kua txiv hmab txiv ntoo thiab jam khoom |
| IB-104 | 68-72% | HM-Ultra ceev teeb SAG: 150 ° ± 5 | kua txiv hmab txiv ntoo, jam |
| IB-105 | 72-78% | HM-Ultra ceev teeb Higu muaj peev xwm | Fermented mis nyuj haus / yogurt dej qab zib |
| Tsawg-methoxy citrus pectin | |||
| Qauv | DE° | Yam ntxwv | Cheeb tsam ntawm daim ntawv thov |
| IB-201 | 25-30% | Siab calcium reactivity | Tsawg suab thaj jam, Ci jam, txiv hmab txiv ntoo npaj |
| IB-202 | 30-35% | Nruab nrab calcium reactivity | Tsawg suab thaj jam, txiv hmab txiv ntoo npaj, yogurt |
| IB-203 | 35-40% | Tsawg calcium reactivity | Glazing pectin, Tsawg suab thaj jam, txiv hmab txiv ntoo npaj |
| Citrus pectin tshuaj | |||
| Qauv TSIS MUAJ: BR-301 | Tshuaj pectin, me me molecule pectin | Tshuaj, khoom noj qab haus huv | |
Jams thiab Jellies:Citrus pectin hmoov feem ntau yog siv los ua tus neeg sawv cev gelling hauv kev tsim cov jams thiab jellies, pab kom ua tiav qhov xav tau sib xws.
Cov khoom ci:Nws tuaj yeem muab ntxiv rau cov khoom ci xws li ncuav mog qab zib, muffins, thiab qhob cij txhawm rau txhim kho kev ntxhib los mos thiab khaws noo noo.
Khoom qab zib:Citrus pectin hmoov yog siv rau hauv kev tsim cov khoom qab zib gummy thiab txiv hmab txiv ntoo khoom noj txom ncauj los muab qhov xav tau chewy zoo nkauj.
Sauces thiab Dressings:Nws yog siv raws li ib tug thickening neeg sawv cev nyob rau hauv cov kua ntsw thiab hnav khaub ncaws, ua rau ib tug du thiab zoo ib yam zoo nkauj.
Cov khoom siv mis nyuj:Cov hmoov no tuaj yeem muab tso rau hauv cov khoom siv mis nyuj xws li yogurt thiab ice cream los txhim kho kev ruaj ntseg thiab kev ntxhib los mos.
Peb cov khoom raug tsim los siv cov kev tswj xyuas nruj nruj thiab ua raws li cov txheej txheem ntau lawm. Peb ua qhov tseem ceeb ntawm kev nyab xeeb thiab zoo ntawm peb cov khoom, xyuas kom meej tias nws ua tau raws li cov kev cai thiab cov ntawv pov thawj kev lag luam. Qhov kev cog lus rau kev ua tau zoo yog txhawm rau tsim kev ntseeg siab thiab kev ntseeg siab hauv kev ntseeg ntawm peb cov khoom. Cov txheej txheem ntau lawm yog raws li nram no:
Cia:Khaws rau hauv qhov chaw txias, qhuav, thiab huv si, Tiv thaiv los ntawm noo noo thiab ncaj qha teeb.
Ntim Pob:20~25kg / nruas.
Lub Sijhawm Lead:7 hnub tom qab koj xaj.
Lub neej txee:2 xyoo.
Lus Cim:Customized specifications tuaj yeem ua tiav.
Qhia
Hauv 100kg, 3-5 Hnub
Qhov rooj rau qhov rooj kev pabcuam yooj yim tuaj tos cov khoom
Los ntawm Hiav Txwv
Tshaj 300kg, Nyob ib ncig ntawm 30 Hnub
Chaw nres nkoj rau chaw nres nkoj kev pab cuam clearance broker xav tau
Los ntawm Cua
100kg-1000kg, 5-7days
Tshav dav hlau mus rau tshav dav hlau kev pab cuam clearance broker xav tau
Bioway tau txais ntawv pov thawj xws li USDA thiab EU daim ntawv pov thawj organic, BRC daim ntawv pov thawj, ISO daim ntawv pov thawj, HALAL daim ntawv pov thawj, thiab daim ntawv pov thawj KOSHER.
