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ʻO ka mea hoʻopuka pūnaewele meaʻai papa Edible Hide/Bovine 100

ʻO ka mea hoʻopuka pūnaewele meaʻai papa Edible Hide/Bovine 100

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

Hoʻopaʻa mākou i ka hoʻoikaika a hoʻomaikaʻi i kā mākou mau mea a hoʻoponopono. Ma ka manawa like, hoʻokō mākou i ka hana e hana i ka noiʻi a me ka holomua no ka Online Exporter Food Grade Edible Hide/Bovine 100, ʻO kā mākou mea kūʻai aku i māhele nui ʻia ma ʻAmelika ʻĀkau, ʻApelika a me ʻEulopa Hikina. hiki iā mākou ke hoʻolako i nā waiwai maikaʻi maikaʻi me ke kumu kūʻai koʻikoʻi.
Hoʻopaʻa mākou i ka hoʻoikaika a hoʻomaikaʻi i kā mākou mau mea a hoʻoponopono. I ka manawa like, hoʻokō mākou i ka hana e hana i ka noiʻi a me ka holomua no 320 Mohala 8, E mākaukau mau kā mākou hui ʻenehana akamai e lawelawe iā ʻoe no ke kūkākūkā a me ka manaʻo. Hiki iā mākou ke hāʻawi aku iā ʻoe me nā laʻana manuahi loa e hoʻokō i kāu mau koi. E hana ʻia nā hana maikaʻi loa e hāʻawi iā ʻoe i ka lawelawe kūpono a me nā mea. No kēlā me kēia mea e noʻonoʻo ana i kā mākou hui a me nā mea kūʻai aku, e hoʻomanaʻo e hoʻokaʻaʻike mai iā mākou ma ka hoʻouna ʻana iā mākou i nā leka uila a i ʻole e kelepona koke iā mākou. Ma ke ala e ʻike ai i kā mākou mea kūʻai a paʻa. ʻoi aku ka nui, hiki iā ʻoe ke hele mai i kā mākou hale hana e ʻike ai. E hoʻokipa mau ana mākou i nā malihini mai ka honua holoʻokoʻa i kā mākou ʻoihana e kūkulu i nā pilina ʻoihana me mākou. E hoʻomanaʻo ʻoe e ʻoluʻolu e launa pū me mākou no ka ʻoihana a ke manaʻoʻiʻo nei mākou e kaʻana like ana mākou i ka ʻike loea kālepa kiʻekiʻe me kā mākou mea kālepa āpau.
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 *

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 no 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 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 nā gelatins i koi ʻia no kahi hoʻonohonoho kūpono (ʻo ia hoʻi ʻo 275 Bloom gelatin e koi ʻia ma kahi o 1.3% gelatin aʻo ka 175 Bloom gelatin e koi ʻia 2.0% e loaʻa ai kahi hoʻonohonoho like). Hiki ke hoʻohana ʻia nā mea ʻono ma waho o ka sucrose.

Hana

Mohala

ʻAno *

Viscosity

ʻAiʻai

(ma ka cp)

Waiwai a me nā mea ʻai

ʻO ka meaʻai 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 *

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 Waina 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 *

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
Mākū % ≤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 i ka wahi 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, ka hoʻoluʻu a me ka dehumidification. Ma ka manawa like, hoʻokō mākou i ka hana e hana i ka noiʻi a me ka holomua no ka Online Exporter Food Grade Edible Hide/Bovine 100, ʻO kā mākou mea kūʻai aku i māhele nui ʻia ma ʻAmelika ʻĀkau, ʻApelika a me ʻEulopa Hikina. hiki iā mākou ke hoʻolako i nā waiwai maikaʻi maikaʻi me ke kumu kūʻai koʻikoʻi.
Mea hoʻopuka pūnaewele 320 Mohala 8, E mākaukau mau kā mākou hui ʻenehana akamai e lawelawe iā ʻoe no ke kūkākūkā a me ka manaʻo. Hiki iā mākou ke hāʻawi aku iā ʻoe me nā laʻana manuahi loa e hoʻokō i kāu mau koi. E hana ʻia nā hana maikaʻi loa e hāʻawi iā ʻoe i ka lawelawe kūpono a me nā mea. No kēlā me kēia mea e noʻonoʻo ana i kā mākou hui a me nā mea kūʻai aku, e hoʻomanaʻo e hoʻokaʻaʻike mai iā mākou ma ka hoʻouna ʻana iā mākou i nā leka uila a i ʻole e kelepona koke iā mākou. Ma ke ala e ʻike ai i kā mākou mea kūʻai a paʻa. ʻoi aku ka nui, hiki iā ʻoe ke hele mai i kā mākou hale hana e ʻike ai. E hoʻokipa mau ana mākou i nā malihini mai ka honua holoʻokoʻa i kā mākou ʻoihana e kūkulu i nā pilina ʻoihana me mākou. E hoʻomanaʻo ʻoe e ʻoluʻolu e launa pū me mākou no ka ʻoihana a ke manaʻoʻiʻo nei mākou e kaʻana like ana mākou i ka ʻike loea kālepa kiʻekiʻe me kā mākou mea kālepa āpau.


  • 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
    Mākū % ≤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

    Kahe PalapalaNo 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 ʻai 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 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 ka 175 Bloom gelatin e koi ʻia 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 no 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 Waina 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 i ka wahi 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