TianJia Food Additive Chaw tsim tshuaj paus Carrageenan
| Cov khoom soj ntsuam | Specification | |||
| Kev xav | Xim thiab luster | Dawb los yog lub teeb daj mus rau xim av daj | ||
| Graininess (80/120/200) | 95% | |||
| Physicochemical Analysis | Sulfate (以SO42-), w/% | 15-40 | ||
| Viscosity (1.5%, 75 ℃) / Pa·s ≥ | 0.005 ib | |||
| * Gel zog (1.5%, 0.2% KCl 20 ℃), g / cm2 | 1500-1700 Nws | 1700-1900 Nws | ||
| Qhuav txo (105 ℃, 4h), w/% ≤ | 12.0 Nws | |||
| Tag nrho cov tshauv (550 ℃, 4h), w /% | 15-40 | |||
| Acid Insoluble Ash, w/% ≤ | 1 | |||
| Acid Insoluble teeb meem, w/% ≤ | 15 | |||
| pH (1%) | 8-11 | |||
| * pob tshab (0.5%, 25 ℃, 496nm)% | ≥92 | |||
| Cov seem Cov kuab tshuaj (isopropanol, methanol), w /% ≤ | 0.1 | |||
| Lead (Pb) /(mg/kg) ≤ | 5.0 | |||
| Arsenic (As) / (mg / kg) ≤ | 3.0 | |||
| Cadmium (Cd) / (mg / kg) ≤ | 2.0 | |||
| Mercury (Hg) / (mg / kg) ≤ | 1.0 | |||
| Kab mob | Tag nrho Plate suav /(CFU/g) ≤ | 5000 | ||
| E. Coli | CFU/g ＜ | 10 | ||
| MPN/g | 3.0 | |||
| Salmonella (25g) | Negative hauv 25 g | |||
Carrageenan, tseem hu ua Eucheuma yas, pob zeb cauliflower, carageenan, carrageenan, vim carrageenan yog los ntawm Eucheuma, seaweed, carrageenan thiab lwm yam liab algae seaweed muab rho tawm los ntawm hydrophilic colloid.Carrageenan muaj ntau yam physicochemical zog xws li hydrophilic colloid, gel, thickening, emulsification, zaj duab xis tsim thiab ruaj khov dispersion.Nws tuaj yeem siv los ua tus neeg sawv cev gelling, emulsifier, thickener lossis suspending tus neeg sawv cev rau stabilizing emulsion, tswj cov kua shrinkage, sib sau, cementing thiab dispersing, thiab lwm yam.
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