Tuam Tshoj Pob Txha Gelatin Hoobkas thiab cov neeg muag khoom

Pob Txha Gelatin

Cov Khoom Siv RawPob Txha Nyuj

Lub zog ntawm jelly: 150-260 paj

Qhov viscosity: 2.5-4.0 mpa.s (lossis kev daws teeb meem tshwj xeeb)

Qhov Loj ntawm Cov Khoom Me Me: 8-60 mesh (lossis kev daws teeb meem tshwj xeeb)

Pob khoom25KG/Hnab, PE hnab sab hauv, ntawv hnab sab nraud.

Daim Ntawv Pov ThawjDaim Ntawv Pov Thawj: FDA, ISO, GMP, HALAL, Daim Ntawv Pov Thawj Kev Noj Qab Haus Huv Rau Tsiaj

Cov Kev Ntsuas Kev Ntsuas	Cov Lus Qhia Tshwj Xeeb
Cov Kev Xav Tau	Cov khoom daj daj rau daj, hmoov, flake; tsis muaj ntxhiab; swells kom mos thaum immersed hauv dej, tuaj yeem nqus tau 5-10 zaug ntawm dej.
Lub zog ntawm jelly (6.67%)	150-260 paj
Qhov khov (6.67% 60 ℃)	35-50mps
Mesh	8-60mesh
Cov dej noo	≤14%
Cov tshauv	≤2.0%
Kev xa tawm 450nm	≥ 70%
Kev xa tawm 620nm	≥ 90%
Kev Sib Kis (5%)	≥500 hli
pH (1%) 35 ℃	5.0-6.0
Arsenic (Raws li)	≤ 1.0 mg/kg
Chromium (Cr)	≤ 2.0 mg/kg
Cov hmoov txhuas (Pb)	≤ 1.5 mg/kg
Tag Nrho Cov Kab Mob Bacteria	≤ 10 CFU/g
Tag Nrho Cov Yeasts thiab pwm account	≤ 10 CFU/g
Escherichia Coli	Tsis zoo/1g
Kab mob Salmonella	Tsis zoo/10g