Gelatin

Takaitaccen Bayani:

Lambar CAS:9000-70-8

Marufi:25kg/Jaka

Ƙaramin Oda:1000kgs

Abubuwan Jiki da Sinadarai Hanyar Gwaji
GB6783-2013
Sakamako
Ƙarfin Jelly (6.67%,10°C) (Bloom) 240-260 253
Danko (6.67%,60°C) (mPa.s) 2.0-4.0 2.7
Girman Barbashi (raga) 40 40
Danshi (%) ≤14 8
Toka (%) ≤2.0 0.65
Darajar PH 4.0-6.5 5.8
Canja wurin (%)
/tsawon raƙuman ruwa (nm)
450nm ≥30 86
620nm ≥50 92
Bayyanar gaskiya (5%) (mm) ≥250 43
Barbashi Mara Narkewa (%) ≤0.2 0.1
Sulfur Dioxide SO2 (mg/kg) ≤30 18
Hydrogen Peroxide H2O2 (mg/kg) ≤10 7.3
Arsenic (As) (mg/kg) ≤1.0 0.8
Chromium(Cr) (mg/kg) ≤2.0 0.9
Plumbum (Pb) (mg/kg) ≤1.5 0.8
Cadmium (mg/kg)   ≤0.1 Wucewa
Mercury (mg/kg)   ≤0.05 Wucewa
Launi Fararen granular mai haske rawaya ko rawaya


Cikakken Bayani game da Samfurin

Alamun Samfura

Menene Gelatin?
Ana fitar da Gelatin daga collagen kuma furotin ne mai nauyin kwayoyin halitta wanda ya ƙunshi amino acid 18. Ana amfani da fatar shanu, ƙashi da kuma sikelin kifi wajen samar da gelatin.

Gelatin zai iya shan ruwa na tsawon minti 5-10, idan aka dumama shi, zai shiga yanayin danshi. Da zarar ya huce, zai shiga yanayin gel. Yana da yawa.

 ana amfani da shi a fannoni daban-daban:

1. Gelatin Masana'antu: Manne na Masana'antu, Kwallon Paint, Match, Akwatuna...
2. Abinci Gelatin: Alewa, Kayan Zaki, Abin Sha Mai Taushi, Abincin Gwangwani ...

Amfani da foda na mustard:
1. Ana amfani da shi azaman burodi, burodi, yin burodi, da sauransu, ɗanɗano mai yaji da launi mai haske.
2. Yin burodi da kek a kowace rana, yana taka rawa ta ado da kuma ƙara ɗanɗano.
3. Sinadaran da ake amfani da su wajen yin mustard.

Gabatarwa

Gelatin na magunguna yana da halaye kamar nauyin kwayoyin halitta mai yawa, yawan danko, kyakkyawan bayyananne, ƙarancin sinadarin ƙarfe mai nauyi. Yana da yawan shan ruwa da kuma ɗanko.

Yana da wadata a cikin nau'ikan amino acid guda 18, wani nau'in ƙari ne na abinci mai yawan sinadirai, wanda ya cika buƙatun matakin ƙasa. An ƙera shi a cikin wani sabon tsari wanda ke amfani da fasahohin zamani.

Amfani da Aikace-aikace:

An raba Gelatin zuwa gelatin mai cin abinci, gelatin na magani, gelatin na masana'antu, gelatin mai ɗaukar hoto, da manne na fata da manne ƙashi bisa ga kayan da aka samar, hanyoyin samarwa, ingancin samfura da amfani da samfurin.

1. A ci gelatin. Sinadari ne mai mahimmanci da ƙari a masana'antar abinci. Sau da yawa ana amfani da shi azaman maganin jelling, mai daidaita abinci, mai emulsifier, mai kauri da kuma mai bayyanawa wajen samar da kayayyakin nama, kek, ice cream, giya, ruwan 'ya'yan itace, da sauransu.

2. Kayan Biofilm. Kayan da aka fi nazari a kansu a gida da waje sune fim ɗin cakuda chitosan-gelatin, fim ɗin cakuda gelatin-silk fibroin, fim ɗin cakuda polylactic acid-gelatin da fim ɗin cakuda polyvinyl alcohol-gelatin, da sauransu. An inganta halayen jiki da sinadarai na gelatin, kuma kayan fim ɗin polymer da aka yi da gelatin sun fi aiki.

3. Zaren likitanci. Haɗa sauran kayan haɗin gwiwa da gelatin yana inganta halayen kayan zaren likitanci na tushen gelatin.

4. Gyara da maye gurbin ƙungiya. Kayan haɗin da aka yi amfani da su a Gelatin da ake amfani da su azaman kayan aikin injiniyan nama da masu ɗaukar siginar ƙwayoyin cuta suna ɗaya daga cikin wuraren bincike na kayan halitta. Maganin gelatin yana haɗuwa don samar da hydrogel, inda ruwan yake da porogen, busasshe don samar da kayan aikin scaffold mai ramuka, kuma ana iya daidaita ramuka da girman ramuka ta hanyar canza sigogin daskarewa. Saboda haka, yana yiwuwa a tsara kayan aikin injiniyan nama mai tushen gelatin bisa ga buƙatun gyaran nama daban-daban.

5, gelatin na masana'antu. Ana amfani da shi wajen kera yadi na zare, kayan rufi, takarda, kayan holographic, da sauransu. A cikin manne na masana'antu, mutane sun saba da amfani da gelatin na furotin don cire furotin daga furotin dabbobi da aka yi wa hydrolyzed hydrolyzed, gelatin don ciyarwa don ƙarin abinci, gelatin don gelatin da ake amfani da shi a masana'antar matsewa, da kuma gelatin na matsewa. Ana kiran gelatin mai narkewa mai zafi da ake amfani da shi don marufi da sauran kayayyaki foda mai narkewa mai zafi, kuma gelatin wanda aka busar da shi ta halitta don bushewa ana kiransa manne na ƙasa.

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