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Pea starch e na le mefuta e robeli ea li-amino acid tse hlokahalang
Selelekela
Pea Starch e hlahisoa ka ho khetha linaoa tsa GMO tsa boleng bo holimo e le lisebelisoa le ho amohela theknoloji ea baeloji e kopantsoeng le mahlale a morao-rao a centrifugation le leholiotsoana. Ke sehlahisoa se ka holimo sa mefuta e sa t?oaneng ea starch ka lebaka la li-index tsa eona tsa 'mele le tsa lik'hemik'hale tse kenyelletsang bosoeu bo botle, pepeneneng e ntle, protheine e tlaase, ho fetoha ha maemo le thepa e ntle ea ho etsa lifilimi.
tlhaloso2
Lisebelisoa
Vermicelli, Jelly ea Bean,Lihlahisoa tsa Nama,Lihlahisoa tsa Confectionary, Li-noodle, Li-snacks tse fetisitsoeng, ho teteana.
Pea Starch ke motsoako o hlokahalang bakeng sa tlhahiso ea Vermicelli, hape ke motsoako o motle ka ho fetisisa oa ho etsa jelly ea linaoa. Ntle le moo, thepa ea eona e ntle ea gelling e e lumella hore e sebelisoe maemong a tlase a 20-30% e fanang ka monyetla oa moruo ho nama le confectionary.
Tlhaloso ea lihlahisoa
Litaba tsa starch | ≥ 96% |
Mongobo | ≤ 18% |
Molora | ≤ 0.5% |
Protheine (N x 6.25) | ≤ 0.5% |
Mafura | ≤ 0.5% |
pH | 5.0 - 8.0 |
Bosoeu | ≥ 90.0 |
Masala a Sulfur Dioxide | ≤ 30 mg / kg |
Arsenic | ≤ 0.3 mg / kg |
Ketapele | ≤ 0.5 mg / kg |
Lintlha tsa 'Mele: | Lintlha tsa 'Mele: |
Mmala | E t?oeu e nang le sephanyi sa kristale |
Sebopeho | Phofo |
Tatso le Monko | naha, Ha ho Granule |
Boholo ba Karolo | 100 Mesh |
Microbiology | Microbiology: |
Kakaretso ea lipalo tsa Plate | ≤ 10,000 cfu/g |
Kakaretso ea Coliforms | ≤ 30 MPN/100g |
Litomoso | ≤ 50 cfu/g |
Hlobo | ≤ 50 cfu/g |
Likokoana-hloko tsa Pathogenic | Ha e fumanwe |