ʻO Gelatin no nā Papa
Gelatin hiki ke hoʻohana ʻia i loko o nā softgels a me nā capsules paʻakikī. A hiki ke hoʻohana ʻia hoʻi i loko o nā papa.
E like me kā kākou e ʻike nei, ʻo nā wikamina i hana ʻia i ka aila, e like me ka wikamina A a i ʻole E, ʻaʻole i hoʻopuehu maikaʻi ʻia i ka wai a he mea maʻalahi loa ia i ka mālamalama a me ka oxygen.ʻO GelkenHiki i ka gelatin ke hoʻokani i kahi kuleana koʻikoʻi i kēia mau noi. Hiki i nā waiwai emulsifying o ka gelatin ke hoʻokaʻawale like i nā kulu huaora i loko o ka hopena gelatin. Ma o ke kaʻina hana hoʻomaloʻo pīpī kūikawā, hoʻololi ʻia ka hopena i ka pauka kahe manuahi. No laila hiki iā mākou ke ʻike e pale ana ka uhi gelatin i nā huaora mai ka mālamalama a i ʻole ka oxygen.
Hoʻohana ka gelatin no nā papa i ka 100% ʻili bipi, a loaʻa iā mākou ka palapala hōʻoia piha a me ka hoʻokele honua e mālama i ka maikaʻi.
Hiki iā Gelken ke hāʻawi i kahi laʻana manuahi 100-500g a i ʻole 25-200KG kauoha nui no kāu hoʻāʻo
| Pae Hoʻāʻo: Kina PharmacopoeiaPaʻi 2015 2 | No ka papa |
| Nā Mea Kino a me nā Kemika | |
| 1. Ikaika o ka Jelly (6.67%) | 100-180 pua |
| 2. Ka mānoanoa (6.67% 60 ℃) | 25-35mps |
| 3 ʻupena | 4-60mesh |
| 4. Ka makū | ≤12% |
| 5. Lehu (650 ℃) | ≤2.0% |
| 6. ʻIke maopopo (5%, 40°C) mm | ≥500mm |
| 7. PH (1%) 35℃ | 5.0-6.5 |
| ≤0.5mS/cm |
| Maikaʻi ʻole |
| 10. Hoʻoili 450nm | ≥70% |
| 11. Hoʻoili 620nm | ≥90% |
| 12. ʻArsenika | ≤0.0001% |
| 13. Chrome | ≤2ppm |
| 14. Nā metala kaumaha | ≤30ppm |
| 15. NO laila2 | ≤30ppm |
| 16. Mea hoʻoheheʻe ʻole i ka wai | ≤0.1% |
| 17. Ka Helu o nā Bacteria | ≤10cfu/g |
| 18. ʻO Escherichia coli | Maikaʻi ʻole/25g |
| 19. Salmonella | Maikaʻi ʻole/25g |
Hāʻawi ʻo Gelken i ka gelatin no nā papa ma mua o 7 mau makahiki. Hāʻawi mākou i ka gelatin no nā ʻoihana lāʻau lapaʻau he nui e like me India, Vietnam, Thailand a pēlā aku. I kēia manawa, loaʻa iā mākou ka maikaʻimanaʻo mai kā mākou mea kūʻai aku.
