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Amashaza arimo amoko umunani ya acide amine ikenewe
Intangiriro
Pea Starch ikorwa muguhitamo ubuziranenge kandi ntanimwe ibishyimbo bya GMO nkibikoresho no gukoresha tekinoroji y’ibinyabuzima ihujwe n’ikoranabuhanga rigezweho rya centrifugation na cyclone. Nibicuruzwa byo hejuru byubwoko butandukanye bwa krahisi kubera ibipimo byumubiri nubumashini birimo umweru mwiza, gukorera mu mucyo, poroteyine nkeya, guhinduka neza hamwe nubutunzi bwiza bwa firime.
ibisobanuro2
Porogaramu
Vermicelli, Jelly Ibishyimbo, Ibikomoka ku nyama, Ibicuruzwa bitunganijwe, Node, Ibiryo bisohoka, kubyimba.
Pea Starch ni ikintu cya ngombwa mu musaruro wa Vermicelli, nacyo kintu cyiza mu gukora jelly y'ibishyimbo. Usibye ibyo, imiterere yacyo nziza ya gelling ituma ikoreshwa kurwego rwo hasi ya 20-30% itanga inyungu zubukungu kubinyama nibiryo.
Ibisobanuro ku bicuruzwa
Ibirimwo | ≥ 96% |
Ubushuhe | ≤ 18% |
Ivu | ≤ 0.5% |
Poroteyine (N x 6.25) | ≤ 0.5% |
Amavuta | ≤ 0.5% |
pH | 5.0 - 8.0 |
Umweru | ≥ 90.0 |
Ibisigisigi bya Dioxyde de sulfure | ≤ 30 mg / kg |
Arsenic | ≤ 0.3 mg / kg |
Kuyobora | ≤ 0.5 mg / kg |
Amakuru yumubiri: | Amakuru yumubiri: |
Ibara | Umweru ufite ububengerane bwa kirisiti |
Imiterere | Ifu |
Kuryoherwa no kunuka | butaka, Nta Granule |
Ingano ya Particle | 100 Mesh |
Microbiology | Microbiology: |
Isahani yuzuye | ≤ 10,000 cfu / g |
Imyenda yose | ≤ 30 MPN / 100g |
Umusemburo | ≤ 50 cfu / g |
Ibishushanyo | ≤ 50 cfu / g |
Indwara ya bagiteri | Ntibimenyekana |