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I-Chinese High Gelatin Iqanda Elimhlophe Umgubo Owomileyo Iqanda Elimhlophe Umgubo Weqanda Eliphezulu I-Gelatin Ephezulu
1. High gelling capacity: Forms a robust network upon heating, enhancing food elasticity.
2. Water retention and thickening: Locks in internal moisture, preventing shrinkage due to water loss.
3. Texture improvement: Increases the viscoelasticity and chewiness of the product.
- inkcazelo
- izicelo
Umahluko phakathi kwepowders ezimhlophe zeqanda ezine-gelling ephezulu kunye ne-powders ezimhlophe zeqanda ezine-foaming ephezulu:
Umahluko ophambili phakathi kwepowders ezimhlophe zeqanda ezine-gelling ephezulu kunye ne-high-foaming powders usekwe kwimisebenzi yazo ephambili, iindlela zokucubungula, kunye neemeko zokusetyenziswa: uhlobo lwe-gelling ephezulu lugxininisa i-gelation kunye nokuguquguquka, ngelixa uhlobo lwe-heaming ephezulu lugxile ekugqwaleni nasekuzinzeni.
| Ulwazi Product | |
| Indawo yokuqala: | Dalian, eTshayina |
| Igama lemveliso: | Egg White Powder(High Gelatin / High-Gel) |
| udidi: | High Gelatin Egg White Powder |
| Isithako: | Iqanda Elitsha |
| package: | 20kg / isikhwama |
| Izinto zokupakisha: | Ingxowa yeplastiki ye-PE (ngaphakathi), iphepha elidibeneyo (ngaphandle) |
| Ingcaciso yeMveliso: | High-gelling egg white powder is a dried egg white product characterized by its strong gelling properties; upon heating, it forms a robust gel network structure, making it commonly used in meat products, surimi-based products, and flour-based foods. |
| Scope of Application and Intended Use: | The food industry includes ham products, baked goods, flour products, dairy products and beverages, convenience foods, nutritional supplements, and seafood processing. |
| umsebenzi: | Le mveliso ineempawu zokuncamathelisa. Kulula ukuyigcina, kulula ukuyisebenzisa, kwaye ihlala ixesha elide. |
| Imiqathango yokugcina: | Gcina kwindawo ecocekileyo, ecocekileyo, enomoya owaneleyo, neyomileyo. |
| Beka ubomi kwishelufa: | 2 |
| yokuqinisekisa: | I-HACCP, i-ISO, i-FSSC, i-BRC |
1. Meat and surimi products: Used in ham, cured sausages, and fish balls to increase firmness.
2. Bakery and pasta products: Acts as a quality improver for noodles and pastries.
3. Confectionery: Used in gummies or fillings that require specific gel-like structures.
