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Wela Hou Huahana Kiʻekiʻe Kūʻai Kūʻai Kūʻai Kūʻai Maʻemaʻe Meaʻai Hoʻohui Meaʻai Mānoanoa Gelatin Paʻa

Wela Hou Huahana Kiʻekiʻe Kūʻai Kūʻai Kūʻai Kūʻai Maʻemaʻe Meaʻai Hoʻohui Meaʻai Mānoanoa Gelatin Paʻa

ʻO ka wehewehe pōkole:

ʻOkoʻa ka gelatin pāʻoihana mai ka 80 a 260 Bloom grams a, koe nā mea kūikawā, ʻaʻohe kala i hoʻohui ʻia, nā ʻono, nā preservatives, a me nā mea hoʻohui kemika.ʻO Gelatin kahi meaʻai palekana ʻO nā waiwai makemake loa o ka gelatin ʻo ia kona mau hiʻohiʻona heheʻe-i-ka-waha a me kona hiki ke hana i nā gels thermo reversible.Hoʻohana ʻia ka gelatin meaʻai ma ke ʻano he gelling agent i ka hana ʻana i ka jelly, marshmallows a me nā candies gummy.Eia kekahi, hoʻohana ʻia ʻo ia ma ke ʻano he stabilizing a me ka mānoanoa i ka hana ʻana i nā jams, yoghurt a me ka ice-cream.


Huahana Huahana

Hōʻike

Palapala Kahe

Palapala noi

Pūʻolo

Huahana Huahana

Me kā mākou hui piha a me nā lawelawe noʻonoʻo, ua ʻike ʻia mākou he mea hoʻolako hilinaʻi no ka nui o nā mea kūʻai aku o ka honua no Hot New Products High Quality Cheap Price High Purity Food Additive Food Grade Thickeners Gelatin Powder, Hoʻokipa maikaʻi mākou i nā hoaaloha mai nā ʻano āpau o ke ola. e hui pū me mākou.
Me kā mākou hālāwai hoʻouka a me nā lawelawe noʻonoʻo, ua ʻike ʻia mākou he mea hoʻolako hilinaʻi no ka nui o nā mea kūʻai aku o ka honua.ʻO nā kumu kūʻai o ka pauda Gelatin ʻAʻole i hoʻonā ʻia ʻo Kina, Ke nānā nei mākou i ka hāʻawiʻana i ka lawelawe no kā mākou mau mea kūʻai ma keʻano he mea nui i ka hoʻoikaikaʻana i kā mākou mau pilina lōʻihi.ʻO kā mākou loaʻa mau ʻana o nā waiwai kiʻekiʻe i hui pū ʻia me kā mākou lawelawe mua-kūʻai maikaʻi loa a ma hope o ke kūʻai aku e hōʻoia i ka hoʻokūkū ikaika i kahi mākeke ulu honua.
Palapala noi

Mea ʻala

Hana ʻia nā confections mai ke kumu o ke kō, ka syrup kulina a me ka wai.I kēia kumu ua hoʻohui ʻia lākou i nā mea ʻono, kala a me nā mea hoʻololi.Hoʻohana nui ʻia ʻo Gelatin i nā confections no ka mea e huʻa, gels, a paʻa paha i loko o kahi ʻāpana e hoʻoheheʻe mālie a hoʻoheheʻe paha i ka waha.

Loaʻa i nā confection e like me nā bea gummy kahi pākēneka kiʻekiʻe o nā gelatins.ʻOi aku ka lohi o kēia mau lole a hoʻolōʻihi i ka leʻaleʻa o ka lole i ka hoʻomaʻamaʻa ʻana i ka ʻono.

Hoʻohana ʻia ʻo Gelatin i loko o nā kīʻaha i hui ʻia e like me nā marshmallows kahi e hoʻohaʻahaʻa ai i ka neʻe ʻana o ka ʻili o ka syrup, hoʻopaʻa i ka ʻōhū ma o ka hoʻonui ʻana i ka viscosity, hoʻonohonoho i ka ʻūhā ma o gelatin, a pale i ka crystallization kō.

Hoʻohana ʻia ʻo Gelatin i nā mea hoʻoheheʻe ʻia ma kahi pae 2-7%, ma muli o ke ʻano makemake.Hoʻohana ʻia ka huʻa gummy ma kahi o 7% o kahi gelatin 200 - 275 Bloom.Hoʻohana maʻamau nā mea hana Marshmallow i 2.5% o kahi gelatin 250 Bloom Type A.

Hana

Mohala

ʻAno *

ʻO ka viscosity

ʻAiʻai

(ma ka cp)

Mea ʻala

ʻO ke kīʻaha gelatin

  • gelling agent
  • kikokiko
  • elasticity

180-260

A/B

haʻahaʻa-kiʻekiʻe

6 – 10 %

Puka waina

(gelatin + starch)

  • gelling agent
  • kikokiko
  • elasticity

100-180

A/B

haʻahaʻa haʻahaʻa

2 – 6 %

ʻO nā mea ʻono ʻono

(nau hua, toffees)

  • hoʻohuehu
  • ʻoluʻolu

100-150

A/B

waena-kiʻekiʻe

0.5 – 3 %

Marshmallows

(i waiho ʻia a i waho paha)

  • hoʻohuehu
  • hoʻokūpaʻa
  • gelling agent

200-260

A/B

waena-kiʻekiʻe

2 – 5 %

Nougat

  • ʻoluʻolu

100-150

A/B

waena-kiʻekiʻe

0.2 – 1.5 %

Liquorice

  • gelling agent
  • kikokiko
  • elasticity

120-220

A/B

haʻahaʻa haʻahaʻa

3 – 8 %

Ka uhi ʻana

(ka namu - dragees)

  • hana kiʻiʻoniʻoni
  • paa

120-150

A/B

waena-kiʻekiʻe

0.2 – 1 %



Waiwai a me nā mea ʻai

Hiki ke huli ʻia nā mea ʻono Gelatin i ka makahiki 1845 i ka wā i hoʻopuka ʻia ai kahi patent US no ka "gelatin portable" no ka hoʻohana ʻana i nā mea ʻono.Ke kaulana nei nā mea ʻono gelatin: ʻoi aku ka nui o ka mākeke US no nā meaʻai gelatin ma mua o 100 miliona paona i kēlā me kēia makahiki.

Ke hopohopo nei ka poʻe kūʻai i kēia lā i ka ʻai caloric.He mea maʻalahi ka hoʻomākaukau ʻana i nā mea ʻono gelatin maʻamau, ʻoluʻolu, ʻono, ʻai, loaʻa i nā ʻano ʻono like ʻole, a loaʻa iā 80 calories wale nō i ka hapalua kīʻaha lawelawe.ʻEwalu calorie wale nō nā ʻano kīʻaha koʻikoʻi no ka lawelawe ʻana.

Hoʻohana ʻia nā paʻakai paʻakai e mālama i ka pH kūpono no ka ʻono a me nā ʻano hoʻonohonoho.Ma ka mōʻaukala, ua hoʻohui ʻia kahi paʻakai liʻiliʻi ma ke ʻano he mea hoʻonui ʻono.

Hiki ke hoʻomākaukau ʻia nā mea ʻai gelatin me ka hoʻohana ʻana i ka gelatin Type A a i ʻole Type B me nā pua ma waena o 175 a me 275. ʻO ke kiʻekiʻe o ka Bloom ʻoi aku ka liʻiliʻi o nā gelatins i koi ʻia no kahi hoʻonohonoho kūpono (ʻo ia hoʻi 275 Bloom gelatin e koi ʻia ma kahi o 1.3% gelatin aʻo kahi 175 Bloom gelatin e koi ai 2.0% no ka loaʻa ʻana o kahi hoʻonohonoho like).Hiki ke hoʻohana ʻia nā mea ʻono ma waho o ka sucrose.

Hana

Mohala

ʻAno *

ʻO ka viscosity

ʻAiʻai

(ma ka cp)

Waiwai a me nā mea ʻai

Meaʻai ʻai Gelatin

  • gelling agent
  • kikokiko

180-260

A/B

waena-kiʻekiʻe

1.5 – 3 %

ʻO ka yogurt

  • pale i ka syneresis
  • kikokiko
  • mānoanoa, gelling agent

200-250

A/B

waena-kiʻekiʻe

0.2 – 1 %

ʻAi ʻai ʻai

(ʻano ʻiole)

  • hoʻokūpaʻa
  • kikokiko
  • hoʻohuehu

180-240

A/B

waena-kiʻekiʻe

0.3 – 2 %

Puddings a me ka ʻaila

  • kikokiko
  • mea mānoanoa / gelling agent

200-240

A/B

waena-kiʻekiʻe

0.2 – 2 %

ʻO ka cheese palupalu a heheʻe

  • kikokiko
  • hoʻokūpaʻa

180-240

A/B

waena-kiʻekiʻe

0.1 – 0.3 %

Ice Cream

  • kikokiko
  • hoʻokūpaʻa

120-160

A/B

haʻahaʻa haʻahaʻa

0.2 – 1.0 %

Icings

  • mea mānoanoa / gelling agent

220-280

A/B

waena-kiʻekiʻe

0.5 – 1.0 %



ʻIʻo a me ka iʻa

Hoʻohana ʻia ka Gelatin no ka gel aspics, ka paʻakai poʻo, ka souse, nā ʻōwili moa, nā hams a me ke kini, a me nā huahana ʻiʻo jellied o kēlā me kēia ʻano.Hoʻohana ka gelatin i ka ʻai ʻana i ka wai ʻiʻo a hāʻawi i ke ʻano a me ke ʻano i nā huahana e hāʻule ʻole.Aia ka pae hoʻohana maʻamau mai 1 a 5% ma muli o ke ʻano o ka ʻiʻo, ka nui o ka broth, gelatin Bloom, a me ke ʻano i makemake ʻia i ka huahana hope.

Hana

Mohala

ʻAno *

ʻO ka viscosity

ʻAiʻai

(ma ka cp)

ʻIʻo a me ka iʻa

Hams

  • hoʻopaʻa ʻiʻo

200-250

A/B

waena

QS

Aspics

  • gelling agent
  • kikokiko

150-280

A/B

waena-kiʻekiʻe

3.5 – 18 %

ʻiʻo kēpau

  • kikokiko

250-280

A/B

waena-kiʻekiʻe

1.5 – 3 %

pipi kola

  • hoʻopaʻa ʻiʻo

250-280

A/B

waena-kiʻekiʻe

1.5 – 3%

Pies

  • uhi ana
  • hoʻokūpaʻa

180-250

A/B

waena-kiʻekiʻe

1.3 – 3%

ʻiʻo maloʻo maloʻo

  • hoʻopaʻa ʻiʻo

200-240

B

waena-kiʻekiʻe

0.5 – 3%


Ka Waiona a me ka Waiwai

Ma ka hana ʻana ma ke ʻano he coagulant, hiki ke hoʻohana ʻia ka gelatin e hoʻoheheʻe i nā haumia i ka wā o ka hana ʻana i ka waina, ka pia, ka cider a me nā wai.Loaʻa iā ia nā mea maikaʻi o ke ola pale palena ʻole i kona ʻano maloʻo, maʻalahi o ka lawelawe ʻana, hoʻomākaukau wikiwiki a me ka hoʻomālamalama maikaʻi.

Hana

Mohala

ʻAno *

ʻO ka viscosity

ʻAiʻai

(ma ka cp)

Ka waina a me ka wai inu
  • wehewehe ana

80-120

A/B

haʻahaʻa haʻahaʻa

5 –15 g/hl

Hōʻike

ʻO ka meaʻai Gelatin
Na Mea Kino a Kimia
Ikaika Jelly Mohala 140-300Bloom
ʻAiʻoniʻoni (6.67% 60°C) mpa.s 2.5-4.0
Hoʻohaʻahaʻa Viscosity % ≤10.0
Māmā % ≤14.0
ʻAlohilohi mm ≥450
Ka hoʻouna ʻana 450nm % ≥30
620nm % ≥50
Lehu % ≤2.0
Sulfur Dioxide mg/kg ≤30
Hydrogen Peroxide mg/kg ≤10
Hiki ʻole i ka wai % ≤0.2
Noʻonoʻo Kaumaha mg/kg ≤1.5
Arsenic mg/kg ≤1.0
Chromium mg/kg ≤2.0
Mea Microbial
Helu Bacteria Huina CFU/g ≤10000
E.Coli MPN/g ≤3.0
Salmonella ʻinoʻino

Palapala Kahe

Pūʻolo

Nui ma 25kgs / ʻeke.

1. Hoʻokahi ʻeke poli i loko, ʻelua ʻeke ulana ma waho.

2. Hoʻokahi ʻeke poli i loko, ʻeke Kraft waho.

3. E like me ka makemake o ka mea kūʻai aku.

Hiki ke hoʻouka:

1. me ka pallet: 12Mts no 20ft Container, 24Mts no 40Ft Container

2. me ka Pallet: 8-15Mesh Gelatin: 17Mts

ʻOi aku ma mua o 20Mesh Gelatin: 20 Mts

Waihona

E mālama i loko o kahi pahu paʻa paʻa, mālama ʻia ma kahi ʻoluʻolu, maloʻo, ea.

E mālama ma kahi maʻemaʻe GMP, mālama maikaʻi ʻia ka haʻahaʻa haʻahaʻa i loko o 45-65%, ka mahana i loko o 10-20 ° C.Hoʻoponopono kūpono i ka mahana a me ka wai i loko o ka hale kūʻai ma o ka hoʻoponopono ʻana i ka Ventilation, cooling and dehumidification facilities. With our loaded encounter and considerable services, we have now been known as a trustful supplier for lots world consumers for Hot New Products High Quality Cheap Price High Purity Food Additive Food Grade Thickeners Gelatin Powder, Hoʻokipa maikaʻi mākou i nā hoaaloha mai nā ʻano āpau o ke ola e hui pū me mākou.
Huahana Hou welaʻO nā kumu kūʻai o ka pauda Gelatin ʻAʻole i hoʻonā ʻia ʻo Kina, Ke nānā nei mākou i ka hāʻawiʻana i ka lawelawe no kā mākou mau mea kūʻai ma keʻano he mea nui i ka hoʻoikaikaʻana i kā mākou mau pilina lōʻihi.ʻO kā mākou loaʻa mau ʻana o nā waiwai kiʻekiʻe i hui pū ʻia me kā mākou lawelawe mua-kūʻai maikaʻi loa a ma hope o ke kūʻai aku e hōʻoia i ka hoʻokūkū ikaika i kahi mākeke ulu honua.


  • Mua:
  • Aʻe:

  • ʻO ka meaʻai Gelatin

    Na Mea Kino a Kimia
    Ikaika Jelly Mohala 140-300Bloom
    ʻAiʻoniʻoni (6.67% 60°C) mpa.s 2.5-4.0
    Hoʻohaʻahaʻa Viscosity % ≤10.0
    Māmā % ≤14.0
    ʻAlohilohi mm ≥450
    Ka hoʻouna ʻana 450nm % ≥30
    620nm % ≥50
    Lehu % ≤2.0
    Sulfur Dioxide mg/kg ≤30
    Hydrogen Peroxide mg/kg ≤10
    Hiki ʻole i ka wai % ≤0.2
    Noʻonoʻo Kaumaha mg/kg ≤1.5
    Arsenic mg/kg ≤1.0
    Chromium mg/kg ≤2.0
    Mea Microbial
    Helu Bacteria Huina CFU/g ≤10000
    E.Coli MPN/g ≤3.0
    Salmonella   ʻinoʻino

    KahePalapalaNo ka Gelatin Production

    kikoʻī

    Mea ʻala

    Hoʻohana nui ʻia ʻo Gelatin i nā confections no ka mea e huʻa, gels, a paʻa paha i loko o kahi ʻāpana e hoʻoheheʻe mālie a hoʻoheheʻe paha i ka waha.

    Loaʻa i nā confection e like me nā bea gummy kahi pākēneka kiʻekiʻe o ka gelatin.ʻOi aku ka lohi o kēia mau lole a hoʻolōʻihi i ka leʻaleʻa o ka lole i ka hoʻomaʻamaʻa ʻana i ka ʻono.

    Hoʻohana ʻia ʻo Gelatin i loko o nā kīʻaha i hui ʻia e like me nā marshmallows kahi e hoʻohaʻahaʻa ai i ka neʻe ʻana o ka ʻili o ka syrup, hoʻopaʻa i ka ʻōhū ma o ka hoʻonui ʻana i ka viscosity, hoʻonohonoho i ka ʻūhā ma o gelatin, a pale i ka crystallization kō.

    noi-1

    Waiwai a me nā mea ʻai

    Hiki ke hoʻomākaukau ʻia nā mea ʻono gelatin me ka hoʻohana ʻana i ka gelatin Type A a i ʻole Type B me Blooms ma waena o 175 a me 275. ʻO ke kiʻekiʻe o ka Bloom ʻoi aku ka liʻiliʻi o ka gelatin i koi ʻia no kahi hoʻonohonoho kūpono (ʻo ia hoʻi 275 Bloom gelatin e koi ʻia ma kahi o 1.3% gelatin aʻo kahi 175 Bloom gelatin e koi ai. 2.0% no ka loaʻa ʻana o kahi hoʻonohonoho like).Hiki ke hoʻohana ʻia nā mea ʻono ma waho o ka sucrose.

    Ke hopohopo nei ka poʻe kūʻai i kēia lā i ka ʻai caloric.He mea maʻalahi ka hoʻomākaukau ʻana i nā mea ʻono gelatin maʻamau, ʻoluʻolu, ʻono, ʻai, loaʻa i nā ʻano ʻono like ʻole, a loaʻa iā 80 calories wale nō i ka hapalua kīʻaha lawelawe.ʻEwalu calorie wale nō nā ʻano kīʻaha koʻikoʻi no ka lawelawe ʻana.

    noi-2

    ʻIʻo a me ka iʻa

    Hoʻohana ʻia ka Gelatin no ka gel aspics, ka paʻakai poʻo, ka souse, nā ʻōwili moa, nā hams a me ke kini, a me nā huahana ʻiʻo jellied o kēlā me kēia ʻano.Hoʻohana ka gelatin i ka ʻai ʻana i ka wai ʻiʻo a hāʻawi i ke ʻano a me ke ʻano i nā huahana e hāʻule ʻole.Aia ka pae hoʻohana maʻamau mai 1 a 5% ma muli o ke ʻano o ka ʻiʻo, ka nui o ka broth, gelatin Bloom, a me ke ʻano i makemake ʻia i ka huahana hope.

    noi-3

    Ka Waiona a me ka Waiwai

    Ma ka hana ʻana ma ke ʻano he coagulant, hiki ke hoʻohana ʻia ka gelatin e hoʻoheheʻe i nā haumia i ka wā o ka hana ʻana i ka waina, ka pia, ka cider a me nā wai.Loaʻa iā ia nā mea maikaʻi o ke ola pale palena ʻole i kona ʻano maloʻo, maʻalahi o ka lawelawe ʻana, hoʻomākaukau wikiwiki a me ka hoʻomālamalama maikaʻi.

    noi-4

    Pūʻolo

    Nui ma 25kgs / ʻeke.

    1. Hoʻokahi ʻeke poli i loko, ʻelua ʻeke ulana ma waho.

    2. Hoʻokahi ʻeke poli i loko, ʻeke Kraft waho.

    3. E like me ka makemake o ka mea kūʻai aku.

    Hiki ke hoʻouka:

    1. me ka pallet: 12Mts no 20ft Container, 24Mts no 40Ft Container

    2. me ka Pallet: 8-15Mesh Gelatin: 17Mts

    ʻOi aku ma mua o 20Mesh Gelatin: 20 Mts

    pūʻolo

    Waihona

    E mālama i loko o kahi pahu paʻa paʻa, mālama ʻia ma kahi ʻoluʻolu, maloʻo, ea.

    E mālama ma kahi maʻemaʻe GMP, mālama maikaʻi ʻia ka haʻahaʻa haʻahaʻa i loko o 45-65%, ka mahana i loko o 10-20 ° C.Hoʻoponopono kūpono i ka mahana a me ka makū i loko o ka hale kūʻai ma o ka hoʻoponopono ʻana i ka Ventilation, ka hoʻoluʻu a me ka dehumidification.

    E kākau i kāu leka ma aneʻi a hoʻouna mai iā mākou

    E hoʻouna i kāu leka iā mākou:

    E kākau i kāu leka ma aneʻi a hoʻouna mai iā mākou