Khoom Parameters
Khoom npe | Maltodextrin |
Lub sij hawm | Txuj |
Qhov tshwm sim | Dawb rau lub teeb daj hmoov |
Saj | Qab zib los yog me ntsis qab zib, tsis muaj lwm yam saj |
Moisture (%) | Tsawg dua los yog sib npaug li 6 |
De-equivelent (%) | 10~15 |
Indine tshuaj tiv thaiv | tsis muaj tshuaj tiv thaiv xiav |
Solubility (%) | 98% ~ 100 feem pua |
Cov kab mob pathogenic | tsis muaj nyob |
Sulfated tshauv (%) | Tsawg dua lossis sib npaug rau 0.6 |
PB | Tsawg dua los yog sib npaug rau 0.5mg/kg |
AS | Tsawg dua los yog sib npaug rau 0.5mg/kg |
Tus nqi PH (hauv 50 feem pua dej tov) | 4.5 ~ 6.5 |
Nta & Daim Ntawv Thov
Maltodextrin tuaj yeem yog cov hmoov dawb lossis cov kua ntshiab. Nws dissolves zoo thiab muaj viscosity nruab nrab.
1. Nws yog siv rau hauv cov khoom noj txom ncauj xws li kua mis nyuj hmoov, instant oatmeal thiab malted mis nyuj essence. Nws muaj qhov saj zoo thiab cov nyhuv thickening tam sim ntawd, zam qhov tshwm sim ntawm nag lossis daus thiab stratification, tuaj yeem nqus cov ntxhiab tsw ntawm beany lossis mis nyuj taint, thiab ua kom lub sijhawm tuav.
2. Nws yog siv rau hauv cov dej haus, xws li mis nyuj tshuaj yej, instant tshuaj yej thiab khoom tshuaj yej, thiab muaj peev xwm tswj tau cov yam ntxwv thiab aroma ntawm cov khoom qub. Cov khoom muaj ib tug mellow, ilv saj, nplua nuj tsw, zoo heev instant dissolution nyhuv, thiab inhibits crystallization.
3. Nws yog siv rau hauv cov khoom noj khov xws li ice cream lossis ice popsicles. Cov dej khov granules muaj qhov nthuav dav, zoo viscosity, me ntsis qab zib, me me los yog tsis muaj roj cholesterol, ntshiab tsw thiab refreshing saj.
4. Lub luag haujlwm tseem ceeb ntawm maltodextrin nyob rau hauv ntau cov kaus poom los yog kua zaub yog ua kom muaj qhov sib xws thiab txhim kho cov qauv, tsos thiab tsw.
5. Qhov sib ntxiv ntawm maltodextrin rau cov khoom noj nqaij xws li nqaij npua thiab hnyuv ntxwm tuaj yeem cuam tshuam nws cov nplaum nplaum thiab cov khoom tuab. Nws tuaj yeem ua rau cov khoom muag muag, nplua nuj saj, yooj yim rau pob thiab cov duab, thiab ua kom lub neej ntev.
6. Nws kuj yog siv rau hauv cov kua txiv hmab txiv ntoo xws li txiv laum huab xeeb almond mis nyuj thiab ntau yam lactic acid haus. Lub peev xwm emulsification tau txhim kho, thiab cov khoom noj khoom haus qub zoo li cov kua txiv hmab txiv ntoo tseem tsis hloov pauv. Yog li ntawd, nws yog ib qho yooj yim rau absorbed los ntawm tib neeg lub cev, lub viscosity yog zoo dua, thiab nws tsis yooj yim rau precipitate.
Cim npe nrov: resistant maltodextrin flavoring tus neeg sawv cev, Tuam Tshoj, lwm tus neeg, manufacturers, muas, bulk, nqe, hauv Tshuag
