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Cov khoom

Citrus kitrus pectin rau jam, jelly, dej haus & bakery

Citrus kitrus pectin rau jam, jelly, dej haus & bakery

CHEMSAMINO khoom txwv citrus pectin nrog kev txhim khu kev qha cov khoom noj, peb cov paths, thiab cov khoom noj qab zib, thiab cov khoom noj bieces . eec Tsis muaj . e440cas tsis .9000-69-5

Kev xa khoom sai
Quality Assurance
24/7 Kev Pabcuam Cov Neeg Siv Khoom

Khoom Taw qhia

Khoom Piav Qhia

Citrus pectin yog ib qho tshwm sim muaj carbohydrate pom nyob rau hauv lub citrus citrus {}.}}}}}}}}}}} agrement tau muaj peev xwm thaum ua kom muaj peev xwm ua kom muaj peev xwm thaum ua kom muaj kev ua kom zoo nkauj thaum ua kom muaj kev ua kom zoo nkauj kev nyab xeeb .

Peb muab halal-filds pectders nrog ntau lwm cov ntawv pov thawj ua tiav cov txiv hmab txiv ntoo uas muaj kev sib zog ua ke, lossis cov khoom noj qab zib tsawg dua, lossis cov khoom noj qab zib qab zib ua tiav, peb cov citrus pectin ua kom nruj kev ua tau zoo thiab txhim khu kev qha .

Chemsino Pectin Adheres ua rau cov qauv kev nyab xeeb thoob ntiaj teb, ua rau nws muaj kev xaiv rau cov neeg siv khoom thoob plaws lub ntiaj teb.

Cov khoom tsis muaj

Cov khoom	Kev qhia tshwj xeeb	Qho kawg
Cov yam ntxwv hnov	Dawb ntws daj ntseg hmoov	Ntuas
De (%)	66-69	66.3
Tebchaws Asmeskas-Sag (Qib)	150±5	153
Ph (2% daws)	2.8-3.8	3.1
Poob rau ziab (%)	12 Max	5.6
So2 (mg / kg)	10 Max	Ntuas
AIA (%)	1 Max	Ntuas
GA (%)	65 Min	Ntuas
PB (MG / kg)	2 Max	Ntuas

Khoom nta

🍋 Citrus-derived keeb kwm:Ua los ntawm kev xaiv xaiv cov txiv qaub nrog cov nplais uas muaj zoo ib yam

⚖️ Siab ua haujlwm thoob plaws pheeb suab:Zoo nyob rau hauv ob qho tib si qis- thiab nruab nrab-lub tshuab

⏱️ Kho Gel Teem Caij Tim:Sai sai-teeb thiab qeeb-teev cov kev xaiv los ua cov kev sib tw sib txawv

💧 Kev ua kom cov dej ua kom tiav:Pab khaws cov dej noo hauv cov khoom ci thiab kev lees paub

🧼 Cov ntsiab lus tshauv tsawg:Cov tsos zoo thiab tsawg heev impurities rau cov ntawv thov ntshiab lossis lub teeb ci

🏷️ Qhov zoo tagnrho rau kev lag luam siv:Muaj nyob rau hauv cov ntim ntim ntau nrog lub neej ruaj khov rau kev khaws cia zoo thiab tuav

Khoom Siv Khoom

Khuam

Our citrus pectin ensures strong, stable gel formation in traditional and reduced-sugar jams. It enhances fruit suspension, prevents syneresis (water separation), and delivers smooth spreadability.

raug tshiab

Rau jellies uas xav tau pob tshab thiab cov khoom siv khov kho, peb cov khoom siv muaj txiaj ntsig zoo thiab muaj cov khoom noj muaj zog zoo nkauj nrog lub zog gel muaj zog {}}

Dej haus

Siv nyob rau hauv dej txau txiv ntoo-redents bedimages, ruaj khov pulp, thiab txhim kho {}}}}} nws tseem ua haujlwm txiv hmab txiv ntoo thiab kev ua haujlwm hauv kev ua haujlwm.

Tsev ci mov

Nyob rau hauv Bakery sau, glazes, thiab txheej, citrus pectin pab txhawb kev ntxhib los mos, thiab ci ntsa iab {}.

Dhau cov pawg tseem ceeb, citrus pectin yog dav siv nyob rau hauvconfectionery (zoo li Gummies thiab txiv hmab txiv ntoo chew), cov khoom noj mis nyuj (cov kua qaub nplaum, cov zaub mov noj qab zib, thiab txawm tias cov khoom siv hluav taws xob. Nws muaj ntau cov khoom ua rau nws muaj cov khoom noj tseem ceeb thoob plaws ob qho chaw noj mov thiab nutraceutical Industries.

Pectin for food