poʻo ʻaoʻao - 1

huahana

Huapalaoa Hydrolyzed 99% Mea Hana Hou

ʻO ka wehewehe pōkole:

Ka inoa inoa: Newgreen

Hōʻike huahana:99%

Noho ʻana: 24 mau mahina

Ke Kaʻina Hana: Wahi maloʻo anuanu

ʻAno: ʻO ka pauka keʻokeʻo

Noi: Meaʻai/Supplement/Chemical

Hoʻopili: 25kg / pahu; 1kg / foil ʻeke a i ʻole e like me kāu koi


Huahana Huahana

Hana OEM/ODM

Huahana Huahana

Hōʻike huahana

ʻO ka Hydrolyzed Wheat Gluten ka protein i unuhi ʻia mai nā hua palaoa ma ke ʻano he mea maka, me ka hoʻohana ʻana i nā ʻano hoʻomākaukau enzyme, ma o ka hoʻoheheʻe ʻana i ka enzyme directional, ka ʻenehana hoʻokaʻawale peptide liʻiliʻi, a me ka pāpaʻi ʻai maloʻo kiʻekiʻe-solubility meaʻai, ʻo ia ka pauka melemele māmā. Loaʻa ka huahana i ka protein a hiki i ka 75% -85%, waiwai i ka glutamine a me nā peptides liʻiliʻi, ʻaʻohe pilikia palekana olaola e like me nā hormones a me nā koena virus. ʻAʻole i loaʻa nā kumu anti-nutritional. He mea kiʻekiʻe a palekana hou ka protein.

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

1. Meaʻai piha, non-GMO;
2. He palupalu ka ʻono, ʻoi aku ka ʻono ma mua o ka soybean, ka pīni, ka collagen holoholona, ​​​​a ʻaʻole e lawe mai i kahi ʻono ʻino;
3. ʻO ka maʻi peptide kiʻekiʻe, maʻalahi e hoʻoheheʻe a komo;
4. ʻO ke kūpaʻa maikaʻi, ke hoʻohana ʻia me ka stabilizer emulsion kūpono, ʻaʻole ia e hua i ka ua no ka mālama ʻana i ka wā lōʻihi;
5. Loaʻa ka glutamine kiʻekiʻe, pale i ka membrane o ka'ōpū a hoʻonui i ka palekana;
6. ʻAʻole i loaʻa kekahi mau mea anti-nutritional.

Palapala noi

1. Nā mea hoʻonani
Loaʻa iā ia ka hana o ka moisturizing, antioxidation a me ka hoʻomaʻemaʻe i ka ʻili palupalu. Aia nā mea hoʻomaʻemaʻe kūikawā i loko, hiki ke hoʻomaikaʻi i nā wrinkles.
ʻO nā amino acids nui (gliadin) a me miguel campos i loaʻa i ka cystine waiwai (cystine) o ka protein gliadin palaoa, ʻo ia ke ʻano o nā waikawa amino sulfur.

2. Mea ʻai
Hiki ke hoʻohana ʻia i loko o nā huahana bakery, nā huahana waiu, nā ʻaila nondairy, ka palaoa laiki meaʻai, nā candies chewy, a me ke kumu protein no ka fermentation, nā huahana ʻiʻo, pani pani waiu, ʻaʻahu yolk non-egg, sauces emulsified, a me nā mea inu. Hiki nō hoʻi
hoʻohana ʻia ma ke ʻano he meaʻai no ka ablactating.
Hiki ke hoʻohana ʻia ʻo HWG i nā huahana bakena aʻe: berena, croissants, nā pāpaʻi Denemaka, pie, plum pudding, butter cake, sponge cake, cream cake, paona keke.
Hiki ke hoʻohana ʻia e kaulike i ka ʻike protein no kēlā me kēia meaʻai e koi ai i ka pae o ka protein, e like me ka soy sauce, ka pauka waiū.

Pūʻolo & Hoʻouna

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