Agar | 9002-18-0
Khoom Description
Agar, polysaccharide muab rho tawm los ntawm seaweed, yog ib lub ntiaj teb no ntau yam seaweed gels. Nws yog dav siv nyob rau hauv ntau lub teb xws li zaub mov kev lag luam, kev lag luam tshuaj, tshuaj txhua hnub, thiab lom engineering.
Agar muaj cov khoom muaj txiaj ntsig thiab tshwj xeeb hauv kev lag luam zaub mov. Nws cov yam ntxwv: nws muaj coagulability, stability, thiab muaj peev xwm tsim complexes nrog ib co tshuaj thiab lwm yam lub cev thiab tshuaj zog, thiab yuav siv tau raws li thickeners, coagulants, tshem tawm cov neeg sawv cev, emulsifiers, preservatives thiab stabilizers. Siv dav hauv kev tsim cov txiv kab ntxwv thiab ntau yam dej haus, jellies, ice cream, pastries, thiab lwm yam.
Agar yog siv rau hauv kev lag luam tshuaj, kev tshawb fawb kho mob, kev tshaj tawm, tshuaj pleev thiab lwm yam kev siv.
Specification
| Yam khoom | STANDARD |
| TSEEM CEEB | MILKY LOS YOG YELLOWISH FINE POWDER |
| GEL zog (NIKKAN, 1.5%, 20 ℃) | > 700 G / CM2 |
| PH VALUE | 6–7 |
| LOSS NTAWM DRYING | ≦ 12% |
| GELATION POINT | 35-42 ℃ |
| RESIDUE NTAWM IGNITION | ≦ 5% |
| LEAD | ≦ 5 ppm |
| ARSENIC | ≦ 1 PPM |
| TOAL HEAVY METALS (as Pb) | ≦ 20 ppm |
| SULPHATE | ≦ 1% |
| TAG NRHO PLATE COUNT | ≦ 3000 CFU/G |
| MESH SIZE (%) | 90% LOS NTAWM 80 MESH |
| SALMONELLA hauv 25g | TSIS TAU |
| E.COLI 15 G | TSIS TAU |
| starch, gelatin thiab lwm yam protein | TSIS MUAJ |
