Icyatsi gishya gitanga ibiryo byiza byongeweho ibiryo bya pome ya pome ya pome
Ibisobanuro ku bicuruzwa
Pectin ni polyisikaride isanzwe, ikurwa cyane kurukuta rw'utugingo ngengabuzima n'imbuto, kandi ikaba nyinshi cyane mu mbuto za citrusi na pome. Pectin ikoreshwa cyane mu nganda zibiribwa, cyane cyane nk'umubyimba, imiti ya gelling na stabilisateur.
Ibintu nyamukuru biranga pectine:
Inkomoko karemano: Pectin ni ikintu gisanzwe kiboneka mu bimera kandi muri rusange gifatwa nk'inyongeramusaruro nziza.
Gukemura: Pectin irashonga mumazi, ikora ibintu bimeze nka gel bifite umubyimba mwiza hamwe na coagulation.
Coagulation mubihe bya acide: Pectin ikomatanya nisukari mubidukikije bya acide kugirango ikore gel, bityo rero ikoreshwa kenshi mugukora amamesa na jele.
COA
| INGINGO | STANDARD | IGISUBIZO | UBURYO |
| Pectin | ≥65% | 65.15% | AAS |
| AMABARA | UMURONGO W'UMUHORO CYANGWA UMUHondo | URUMURI | --------------------- |
| ODOR | NORMAL | NORMAL | --------------------- |
| TASTE | NORMAL | NORMAL | ------------------------ |
| INYANDIKO | AMAFARANGA YAMAZE | GRANULES | ------------------------ |
| JELLYSTRENG TH | 180-2460BLOOM.G | 250BLOOM | 6.67% KURI 10 ° C KURI 18 AMASAHA |
| VISCOSITY | 3.5MPa.S ± 0.5MPa.S | 3.6Mpa.S | 6.67% KURI 60 ° PIPETTE YA CAMERIKA |
| MOISTURE | ≤12% | 11.1% | AMASAHA 24 KURI 550 ° C. |
| IBIKURIKIRA | ≤1% | 1% | UMUKORO |
| CYANE CY | 00300MM | 400MM | 5% UMUTI KURI 40 ° C. |
| AGACIRO | 4.0-6.5 | 5.5 | UMUTI 6.67% |
| SO2 | ≤30PPM | 30PPM | GUTANDUKANYA-LODOMETR Y |
| BIKURIKIRA | ≤30PPM | 30PPM | GUKURIKIRA ATOMIKI |
| ARSENIC | <1PPM | 0.32PPM | GUKURIKIRA ATOMIKI |
| PEROXIDE | KUBONA | KUBONA | GUKURIKIRA ATOMIKI |
| UMWANZURO Y | PASS | PASS | UMUTI 6.67% |
| TURBIDITY | PASS | PASS | UMUTI 6.67% |
| NTIBISANZWE | <0.2% | 0.1% | UMUTI 6.67% |
| URUBUGA RWA BACTE RIA | <1000 / G. | 285 / G. | EUR.PH |
| E.COLI | ABS / 25G | ABS / 25G | ABS / 25G |
| CLIPBACILLUS | ABS / 10G | ABS / 10G | EUR.PH |
| SALMONELLA | ABS / 25G | ABS / 25G | EUR.PH |
Inshingano
Kubyimba no gukomera: Byakoreshejwe mu gukora jama, jelly, pudding nibindi biribwa kugirango bitange uburyohe nuburyo bwiza.
Stabilisateur: Mu biribwa nkibikomoka ku mata no kwambara salade, pectine irashobora gufasha gukomeza gukwirakwiza ibintu ndetse no kwirinda gutandukana.
Kunoza uburyohe: Pectin irashobora kongera ubwiza bwibiryo kandi bigatuma uburyohe bukungahaza.
Umusemburo wa Calorie nkeya: Nkumubyimba, pectine irashobora kugabanya isukari ikoreshwa kandi ikwiriye kubyara ibiryo bike bya karori.
Gusaba
Inganda zibiribwa: zikoreshwa cyane muri jam, jelly, ibinyobwa, ibikomoka ku mata, nibindi.
Inganda zimiti: Capsules nuguhagarika gutegura imiti.
Amavuta yo kwisiga: Akora nkibyimbye na stabilisateur kugirango atezimbere ibicuruzwa.
Pectin yabaye inyongera yingenzi mubiribwa nizindi nganda kubera imiterere karemano nubuzima bwiza.
Gupakira & Gutanga
