Gelatin rau cov ntsiav tshuaj
Gelatin siv tau rau hauv cov softgels thiab cov tshuaj ntsiav tawv. Thiab nws kuj siv tau rau hauv cov ntsiav tshuaj.
Raws li peb paub, cov vitamins uas muaj roj, xws li vitamin A lossis E, tsis zoo nyob hauv dej thiab rhiab heev rau lub teeb thiab oxygen.Gelkengelatin tuaj yeem ua lub luag haujlwm tseem ceeb hauv cov ntawv thov no. Cov khoom emulsifying ntawm gelatin tuaj yeem ua rau cov vitamin tee sib npaug hauv cov kua gelatin. Los ntawm cov txheej txheem tshwj xeeb kom qhuav, cov tshuaj hloov pauv mus ua hmoov ntws dawb. Yog li peb tuaj yeem paub tias gelatin txheej tiv thaiv cov vitamins los ntawm lub teeb lossis oxygen.
Cov gelatin rau cov ntsiav tshuaj siv 100% bovine tawv, thiab peb muaj daim ntawv pov thawj tag nrho thiab kev tswj hwm thoob ntiaj teb kom khaws qhov zoo ruaj khov.
Gelken tuaj yeem muab 100-500g qauv dawb lossis 25-200KG kev txiav txim ntau rau koj qhov kev xeem
| Cov Qauv Xeem: Tuam Tshoj PharmacopoeiaXyoo 2015 tsab 2 | Rau ntsiav tshuaj |
| Cov Khoom Siv Lub Cev thiab Tshuaj | |
| 1. Lub zog ntawm jelly (6.67%) | 100-180 paj |
| 2. Viscosity (6.67% 60 ℃) | 25-35mps |
| 3 Mesh | 4-60mesh |
| 4. Cov dej noo | ≤12% |
| 5. Cov tshauv (650 ℃) | ≤2.0% |
| 6. Pob tshab (5%, 40 ° C) hli | ≥500 hli |
| 7. PH (1%) 35 ℃ | 5.0-6.5 |
| ≤0.5mS/cm2 |
| Tsis zoo |
| 10. Kev xa tawm 450nm | ≥70% |
| 11. Kev xa tawm 620nm | ≥90% |
| 12. Arsenic | ≤0.0001% |
| 13. Chrome | ≤2ppm |
| 14. Cov Hlau Hnyav | ≤30ppm |
| 15. SO2 | ≤30ppm |
| 16. Cov tshuaj tsis yaj hauv dej | ≤0.1% |
| 17. Tag Nrho Cov Kab Mob Bacteria | ≤10cfu/g |
| 18. Escherichia coli | Tsis zoo/25g |
| 19. Kab mob Salmonella | Tsis zoo/25g |
Gelken muab gelatin rau cov ntsiav tshuaj ntau tshaj 7 xyoo. Peb muab gelatin rau ntau lub lag luam tshuaj xws li Is Nrias teb, Nyab Laj, Thaib thiab lwm yam. Tam sim no, peb tau txais qhov zoocov lus tawm tswv yim los ntawm peb cov neeg siv khoom.
