TianJia Food Additive Chaw tsim tshuaj paus Isomaltulose
| Xim | Dawb |
| xwm txheej | Dawb crystalized hmoov |
| Saj | Qab zib |
| Qhov tshwm sim | Dawb ntws dawb crystalline |
| Isomaltulose (ntawm qhuav hauv paus)% | min.98 |
| Lwm yam (ntawm qhuav hauv paus)% | max.2.0 |
| Cov ntsiab lus dej% | max.1.0 |
| Tshauv% | max.0.1 |
| Arsenic mg/kg | max.0.5 |
| Lead mg/kg | max.0.5 |
| Melting point | 125-128 ° C |
| Refractive Index | 99° (C = 1, H2O) |
| Kev cia khoom | Lub tub yees |
| Boiling point | 784.8 ± 60.0 ° C (Predicted) |
| Qhov ntom | 1.69 ± 0.1g / cm3 (Kev kwv yees) |
| Acidity coefficient (pKa) | 11.85 ± 0.20 (Tshaj tawm) |
Isomaltulose yog dab tsi?
Nws yog ib qho khoom noj khoom haus uas tsis tshua muaj qab zib nrog cov muaju dawb, tsis muaj ntxhiab tsw ntxhiab, thiab cov muaju zoo sib xws.Acid kuj, kub tsis kam, tsis yooj yim rau hydrolyzed.Tsis muaj cov tshuaj tiv thaiv Maillard.Tom qab noj mov, cov ntshav qab zib nce tus nqi tsis loj, thiab tsis muaj kab noj hniav.Muaj nyob rau hauv zib mu, qab zib cane.
Cov txiaj ntsig kev noj qab haus huv ntawm Isomaltulose.
· Muab lub zog carbohydrate hauv kev sib npaug thiab txhawb nqa
· Ua tiav los ntawm txoj hnyuv · Tiv thaiv cov hniav caries · Txo cov ntshav qab zib · Kev tswj qhov hnyav · Kev ua si nawv noj tshuaj ntxiv
1.Ntau tshaj 10 xyoo dhau los nrog ISO ntawv pov thawj,
2.Factory ntawm tsw thiab sweetener blending, Tianjia Tus kheej Hom,
3. Kev Tshawb Fawb Txog Kev Ua Lag Luam Kev Paub & kev ua raws li,
4.Kev xa khoom sai & Tshuag Tshaj Tawm ntawm cov khoom kub xav tau,
5.Reliable & nruj me ntsis raws li daim ntawv cog lus lub luag hauj lwm & kev pab cuam tom qab muag,
6. Kev tshaj lij ntawm International Logistic Service, Legalization cov ntaub ntawv & Cov txheej txheem tshuaj xyuas thib peb.
