Maltodextrin

Takaitaccen Bayani:

Lambar CAS:9050-36-6

Marufi:25kg/Jaka

Ƙaramin Oda:1000kgs

Kayan Gwaji	Daidaitacce	Sakamako
Bayani	Farin foda mai lu'ulu'u	Daidaita
Narkewar kewayon	92-96℃	Daidaita
PH	4.5-6.5	Daidaita
Asara idan aka busar da shi,	≤0.20%	Daidaita
Toka	≤0.6%	Daidaita
Karfe masu nauyi (Pb)	≤5.0 mg/kg	Daidaita
Gwaji (bisa ga busasshiyar hanya,)	98.5%-101.0%	Daidaita
As	≤2.0 mg/kg	Daidaita
Kwayoyin cuta	≤300 cfu/g	Daidaita
Coliform	Mara kyau	Mara kyau

Aika mana imel

Cikakken Bayani game da Samfurin

Alamun Samfura

Zaƙi Maltodextrin

Bayanin Maltodextrin:

Maltodextrin da ake samu ta hanyar fermentation na glucose, a matsayin farin foda mai lu'ulu'u, yana da ɗanɗano mai daɗi mai wartsakewa, ba shi da sauƙin hygroscopic, yana da karko a yanayin zafi mai yawa, PH yana daidaita a wurare daban-daban, yana narkewa a cikin bakinsa, don nau'ikan abinci iri-iri.

Ma'ajiyar Maltodextrin:

An tara a wurin da iska ke shiga, ana guje wa ruwan sama, danshi da kuma toshewar iska. Don Allah a kula da shi sosai don hana lalacewar jaka, a adana shi nesa da abubuwa masu guba.

Menene Maltodextrin?

Farashin Maltodextrin polysaccharide ne, wanda ya ƙunshi raka'o'in D-glucose da aka haɗa ta hanyar sarƙoƙi masu tsayi daban-daban. Ana iya samunsa ta hanyar enzyma daga kowace sitaci. Abin da muke bayarwa shine farashin maltodextrin mai enzyme da aka tsarkake daga sitacin masara,

wanda ba shi da haɗarin haifar da rashin haƙuri ga gluten.

Saboda hydrolysis na wani ɓangare, farashin maltodextrin yana da sauƙin narkewa, ana sha shi da sauri kamar glucose, kuma yana iya zama mai ɗanɗano ko kusan babu ɗanɗano.

Ana rarraba farashin Maltodextrin ta hanyar DE (daidai da dextrose) kuma suna da DE tsakanin 10 da 40.

Maltodextrin polysaccharide ne mai gina jiki wanda ke da ƙarancin farashi, ɗanɗano mai santsi kuma babu ɗanɗano, kuma kusan babu ɗanɗano.

Yana da kyakkyawan aikin ɗaukar kaya kuma yana da kyau wajen ɗaukar kayan zaki iri-iri, abubuwan dandano, abubuwan cikawa, da sauransu. Hakanan yana da kyakkyawan tasirin emulsifying da thickening.

Aikin Maltodextrin

Idan ƙimar DE ta fi girma, sarƙoƙin glucose sun fi guntu, wanda ke nufin cewa zaƙi da narkewa sun fi girma, kuma juriyar zafi ta yi ƙasa. Sama da DE 20, lambar CN ta Tarayyar Turai ta kira shi da glucose syrup, a DE 10 ko ƙasa da haka lambar CN ta kwastam ta rarraba farashin maltodextrin a matsayin dextrins.

Me Yasa Zabi Mu

1. Fiye da shekaru 10 na gwaninta tare da takardar shaidar ISO,
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