Taum hle Lecithin kua SWP-P
Cov lus piav qhia txog khoom
Soybean Lecithin yog cov khaub thuas Soya taum& yog lub Ncauj Lub Teeb Xim ntxhiab tsw ntxhiab tsw hmoov. Nws yog siv rau nws qhov dav dav ua haujlwm, Khoom noj khoom haus thiab kho cov yam ntxwv. Lecithin yog ib pab pawg neeg phospholipids ib txwm muaj nyob hauv txhua tus xovtooj nyob. Nws yog cov haujlwm tseem ceeb uas siv ntau yam hauv kev tsim cov khoom lag luam, Khoom siv tshuaj pleev ib ce, Tshuaj, Kho Mob thiab Tsiaj Khoom Noj ntawm lwm cov kev lag luam muaj ntau. Lecithin yog ntuj kev noj haus tau qhov tseem ceeb Phospholipids viz Phosphatidyl choline, Phosphatidyl ethanolamine, Phosphatidyl inositol& Phosphatidyl serine. Cov phospholipids yog cov tsim lub neej ntawm lub neej thiab yog qhov tseem ceeb rau kev ua haujlwm zoo ntawm txhua lub cell membrane hauv lub cev.
Cov khoom | Cov Lus Qhia Tshwj Xeeb | Kev soj ntsuam |
Acetone insolubles,% | ≧62.0 | 62.9 |
Acid Tus Nqi, MG KOB / G | ≦30.0 | 27.5 |
Xim, Gardner | ≦17.0 | 13.0 |
Hexane Insolubles,% | ≦0.05 | 0.01 |
Noo noo, % | ≦1.0 | 0.46 |
Vaub kib (stokes @ 25)℃) | ≦100 | 36 |
Cov nqi peroxide | ≦10.0 | 6.0 |
Tag nrho cov phaj suav | ≦3000 /G | 0 /G |
Poov xab thiab pwm | ≦50 /G | 0 /G |
E Coli | Cov kev xav tsis zoo | Cov kev xav tsis zoo |
Salmonella | Cov kev xav tsis zoo | Cov kev xav tsis zoo |
Cov ntsiab lus khoom
Soybean Lecithin Daim Ntawv Thov
Hauv Cov Dej Haus Instant, Cov Khoom Siv Tsis Muaj Mis, Cov Hmoov Mis Nyuj, Cov Nqaij Mis, thiab Cov Nqes, Nqaij Sau Cov Nqaij, Cov Khoom Ua Bakery, Pasta, Cov Quav Hniav Cov Quav Hniav, Chocolate / Cocoa, Frostings, Granola Bars, Cov Khaub Ncuav Rog& Kws ntim cov npluav rog, Cov rog rog, Cov taum pauv, npaj zaub mov, kua zaub, cov kaus poom, khoom qab zib, ua lub luag hauj lwm, ua tus tso tawm, hauv cov ntaub nyias, Cov kws kho mob, Cov zaub mov noj, Instant thiab qhuav khoom noj thiab lwm yam.
1. Hauv Kev Lag Luam Khoom Noj
Soya Lecithin yog siv los ua Natural Emulsifier, Tus neeg sawv cev ntub dej, tus neeg sawv cev tsis txaus siab, tus neeg sawv cev khov kho, Viscosity Txo tus neeg sawv cev, Antispattering tus neeg sawv cev, sib xyaw& Tus neeg sawv cev Blending, Tus neeg saib xyuas kev tso tawm, Kev ntsuas mob, Lipotropic, Tus Sawv Cev Kom Nquag thiab raws li Emillient thiab Antioxidant zoo li.
2. Hauv Chaw Kho Mob Kev Lag Luam
Lecithin ntxiv rau Ntxiv Pab Txhawb Nqa Nqaij, Ntxiv, Lather Stability, Cuam Tshuam Zoo dua, Tiv Thaiv Tawv thiab Tu.
Nws yog cov tshuaj antioxidant zoo txij li nws lub peev xwm chelating ua rau nws muaj peev xwm los tawm tsam cov hlau hnyav. Lecithin tsub kom lub peev xwm ua pa ntawm daim tawv nqaij. Kev siv qib yog 0.5% txog 2.0%
3. hauv kev lag luam Tshuaj& Kws Kho Mob Kev Lag Luam
Lecithin yog cov khoom noj rau lub cev ntuj tsim los ntawm Cov Tshuaj Phospholipids-cov zaub mov muaj txiaj ntsig viz Phosphatidyl choline, Phosphatidyl ethanolamine, Phosphatidyl inositol& Phosphatidyl serine. Cov phospholipids yog cov tsim lub neej ntawm lub neej thiab yog qhov tseem ceeb rau kev ua haujlwm zoo ntawm txhua lub cell membrane hauv lub cev.
Daim ntawv pov thawj
Qhov kev pabcuam thiab pob
Cov FAQ
Kev tshem tawm kev lis kev cai
1) Los ntawm Express:
Nquag tsis muaj qhov xav tau tshwj xeeb rau tus neeg tau txais txiaj ntsig tshem cov kev lis kev cai. Yog tias cov kev lis kev cai muaj kev tsis pom zoo, peb cov kev nplua nuj dhau los
thiab cov pab pawg neeg tsis paub yuav pab koj kom paub meej cov kev lis kev cai.
2) Los ntawm Huab Cua thiab Los Ntawm Hiav Txwv:
Peb lub tuam txhab yuav koom tes nrog tus tau txais los muab cov ntaub ntawv tsim nyog thiab cov ntaub ntawv hauv cov txheej txheem kev tshem tawm kev lis kev cai.
b. Kev Them Nyiaj
T / T, Wester Union, L / C, Kev Ua Lag Luam Ua Lag Luam, thiab lwm yam.
Cim npe nrov: kua roj lecithin kua swp-p, Tuam Tshoj, cov chaw muag khoom, chaw tsim khoom, yuav, ntau, nqe, hauv Tshuag
