Transparent tawny viscous kua, Brown kua kua lecithin.
Nws muaj solubility zoo, soluble hauv dej thiab roj.
| Yam khoom | Txuj kev zoo |
| Qhov tshwm sim | Lub teeb xim av mus rau daj, kua nplaum uas tsis muaj cov khoom txawv teb chaws. |
| Saj / tsw | Tasteless, Predominantly Soya |
| Acetone Insoluble | 62% Yam tsawg kawg nkaus |
| Hexane Insoluble | 0.3% siab tshaj |
| Moisture | 1.0% Ntau tshaj |
| Acid nqi | 30 KOH/g Max |
| Tus nqi Peroxide | 5.0 meq/kg Max |
| Xim (Gardner) | 12 Qhov siab tshaj plaws |
| Viscosity (ntawm 250C Brookfield) | 60-140 Poise Maximum |
| Heavy Metals (Lead Pb) | 100 ppb Max |
| Heavy Metals (Arsenic Raws li) | 10 ppb Max |
| Tag nrho cov phaj suav | 1000 cfu / gm siab tshaj |
| Enterobacteria | Negative hauv 1 gm |
| Coli daim ntawv | Tsis muaj |
| E-Coli | Negative hauv 1 gm |
| Poov xab & Pwm | 100 cfu / gm siab tshaj |
| Salmonella | Tsis pub dhau 25 gm |
Hloov Kho lossis Txhim Kho Soya lecithin muaj cov khoom zoo raws li cov tshuaj tiv thaiv uas nws tuaj yeem hloov nws cov qauv molecular.Ua nws zoo hydrophilic, soya lecithin yog dav siv nyob rau hauv lub teb ntawm dej haus, ci, puffed zaub mov raws li zoo raws li quik-frozen zaub mov pab raws li emulsifier, tshem tawm / Lecithin Pwm tso, txo viscosity tus neeg saib xyuas, teeb tsa tus neeg sawv cev daim ntawv thov.
Khoom noj khoom haus additives, khoom noj khoom haus, khoom noj bakery, biscuits, ice-cone, cheese, khoom noj siv mis, confectionary, instant zaub mov, dej haus, margarine;tsiaj pub, Aqua pub: tawv fatliquor, xim & txheej, explosie, number case, chiv, tshuaj pleev ib ce thiab hais txog.
Emulsifier, Khoom noj khoom haus, Lubricant, Thickener.
Ntim:
20 kgs / yas nruas, 200 kgs / hlau nruas los yog raws li cov neeg siv khoom tshwj xeeb xav tau.
Cia:
Khaws rau hauv qhov chaw txias, qhuav, tsis muaj tshuaj lom, tsw ntxhiab, kab thiab nas kab mob, kom deb ntawm qhov hluav taws kub.
