ʻO Gellan gum Mea hana Newgreen Gellan gum Supplement
Hōʻike huahana
ʻO Gellan Gum, ʻike ʻia hoʻi ʻo Keke glue a i ʻole Jie cold glue, ka mea nui i haku ʻia me ka glucose, ka waikawa glucuronic, a me ka rhamnose i ka ratio o 2:1:1. He polysaccharide laina i haku ʻia me ʻehā mau monosaccharides e like me nā ʻāpana hana hou. I loko o kona ʻano acetyl kiʻekiʻe maoli, aia nā pūʻulu acetyl a me glycuronic acid, aia ma ka ʻāpana glucose like. Ma ka awelika, loaʻa i kēlā me kēia ʻāpana hana hou hoʻokahi pūʻulu glycuronic acid a ʻo kēlā me kēia ʻelua ʻāpana hana hou i loaʻa hoʻokahi hui acetyl. Ma ka saponification me KOH, ua hoʻololi ia i haʻahaʻa acetyl anu adhesive. Hiki ke hoʻokaʻawale ʻia nā hui glucuronic acid e ka potassium, sodium, calcium, a me nā paʻakai magnesium. Loaʻa iā ia kahi hapa liʻiliʻi o ka nitrogen i hana ʻia i ka wā fermentation.
COA
| Nā mea | Nā kikoʻī | Nā hualoaʻa |
| Ka nana aku | Pauda keʻokeʻo | Pauda keʻokeʻo |
| Hoʻāʻo | 99% | Holo |
| ʻala | ʻAʻohe | ʻAʻohe |
| Loose Density (g/ml) | ≥0.2 | 0.26 |
| Nalo ma ka maloo | ≤8.0% | 4.51% |
| Koena ma ka Ignition | ≤2.0% | 0.32% |
| PH | 5.0-7.5 | 6.3 |
| Kaumaha molekula maʻamau | <1000 | 890 |
| Nā Metala Kaumaha(Pb) | ≤1PPM | Holo |
| As | ≤0.5PPM | Holo |
| Hg | ≤1PPM | Holo |
| Helu Bacterial | ≤1000cfu/g | Holo |
| Colon Bacillus | ≤30MPN/100g | Holo |
| Huna & Mold | ≤50cfu/g | Holo |
| ʻO ka maʻi bacteria | ʻinoʻino | ʻinoʻino |
| Ka hopena | Kūlike me nā kikoʻī | |
| Ola ola | 2 makahiki ke mālama pono ʻia | |
Hana
Hiki ke hoʻohana ʻia ka ʻōpala Gellan e like me ka mānoanoa a me ka stabilizer.
ʻO ka gel hopena he waiʻona, loaʻa ka hoʻokuʻu ʻono maikaʻi a hoʻoheheʻe i kou waha.
Loaʻa iā ia ke kūpaʻa maikaʻi, ke kūpaʻa acidolysis, ke kūpaʻa enzymolysis. Paʻa loa ka gel i hana ʻia ma lalo o nā kūlana o ke kīʻaha kiʻekiʻe a me ka kuke ʻana, a paʻa loa hoʻi i nā huahana acidic, a ʻoi aku ka maikaʻi o ka hana ma lalo o nā kūlana o ka waiwai pH 4.0 ~ 7.5. ʻAʻole pili ke kino i ka manawa a me ka mahana i ka wā mālama.
Palapala noi
Hiki ke hoʻohana ʻia ka mea hoʻopili anuanu e like me ka mānoanoa a me ka stabilizer. Ka hoʻohana ʻana: He maʻalahi kēia huahana e hoʻohana. ʻOiai ʻaʻole hiki ke hoʻoheheʻe ʻia i ka wai anuanu, hoʻopuehu ʻia i ka wai me ka hoʻoulu ʻana. E hoʻoheheʻe ʻia i loko o kahi ʻoluʻolu akaka ke hoʻomehana ʻia a hana i kahi gel alohilohi a paʻa i ka wā hoʻomaha. Hoʻohana ʻia ia ma nā liʻiliʻi liʻiliʻi, maʻamau wale nō 1/3 a 1/2 o ka nui o ka agar a me ka carrageenan. Hiki ke hana ʻia kahi gel me kahi ʻano o 0.05% (hoʻohana maʻamau ma 0.1% a 0.3%).
ʻO ka gel hopena he waiwai i ka wai, loaʻa ka hoʻokuʻu ʻono maikaʻi, a hoʻoheheʻe i ka waha i ka wā e ʻai ai.
Hōʻike ia i ke kūpaʻa maikaʻi, ke kūʻē i ka waikawa a me ka degradation enzymatic. Paʻa mau ka gel ma lalo o ke kīʻaha kiʻekiʻe a me nā kūlana baking, a paʻa nō hoʻi i nā huahana acidic. ʻOi aku ka maikaʻi o kāna hana ma nā koina pH ma waena o 4.0 a me 7.5. ʻAʻole hoʻololi kona ʻano i ka wā o ka mālama ʻana, me ka nānā ʻole i nā loli o ka manawa a me ka mahana.
Pūʻolo & Hoʻouna
