Lm pecti
Cov Lus Qhia Yooj Yim
|
Khoom npe |
Lm pectin | Lus piav | Qib ntawm Esterification tsawg dua 50% |
| Cov khoom siv raw |
Cog uas muaj cov qes ester pectin |
PH | (2.5% kev daws teeb meem) 4.5 ~ 5. 0 |
Nta:
Solidification Kub<35°C
Theem (Tebchaws USA SAG) 100 ± 5
Qib ntawm Esterification 15% ~ 45%
PH tus nqi (2.5% kev daws teeb meem) 4.5 ~ 5. 0
Daim Ntawv Thov:
Jam, Ice Cream, Dej Haus Nqaij, Ci Khoom
PHOTE 2.5 ~ 6.5
Soluble dric 10% ~ 55%
Kev siv (Pom zoo tus nqi)
Jam 0. 5 ~ 1%
Mis nyuj khov {{0}}}. 05 ~ 0.2%
Nqaijry haus {{0}}}. 1 ~ 0.2%
Cov khoom ci 1.5% hmoov nplej
Sensory Index
Cov xeeb ceem: Dawb-ntws hmoov
Xim: Mis nyuj dawb rau daj ntseg daj daj hmoov
Hnov tsw: tsis muaj ntxhiab
Saj: Qab zib me ntsis thiab me ntsis qaub
Tshuaj lom neeg Index
Galacturonic acid: tsis pub tsawg tshaj 75% ※
Poob rau ziab: tsawg dua 8%
Acid-insoluble tshauv: tsawg dua 1%
So2: Tsawg dua 50ppm
Cov Hlau Hnyav (Hauv PB): Tsawg dua 15mg / kg
Arsenic: tsawg dua 2mg / kg
Cov khoom no yog nyob rau hauv tag nrho kev ua raws li QB 2484-2000 thiab EU, FAO, FAO, FDA / FCC qauv.
Cim npe nrov: LM pectin, Tuam Tshoj LM Pectin Manufacturers, lwm tus neeg, lub Hoobkas
