Carboxymethyl Cellulose E466 CMC hauv Npaj-rau- Noj Jelly Thiab Pudding

1. Kev txias sai sai-Dej gelation: tshem tawm qhov xav tau kev ua noj kub

Instant gelation technology:High-pob tshab, ceev-hydrating CMC tag nrho disperses ntawm15 degreethiab pib crosslinking hauv60 vib nas this. Nrog me me ntawm calcium ntsev los yog citric acid, nws tsim ib qhoirreversible elastic gel nyob rau hauv 2-5 feeb, tshem tawm qhov xav tau cua sov-raws li kev ua noj lossis ua kom tsis muaj menyuam.

High efficiency ntawm tsawg npaum li cas:Tsuas yog0.3% CMCtuaj yeem xa ib lub zog gel piv rau1.5% gelatin yog '(G′> 800 Pa), txo cov nqi tsim thiab zam cov tsiaj- muab cov khoom xyaw.

Kev ua haujlwm ntawm kev siv:Tom qab txias filling, gels teem rau hauv10 feeb, txhawb siab - ceev automated ntau lawm kab. Ua tiav jelly khob nyob ruaj khov nyob rau hauv co thiab qhia xoom breakage thaum thauj.

2. Crystal Clarity thiab xim tiv thaiv: Txhim kho qhov pom kev pom zoo

High lub teeb transmittance:CMC cov kev daws teeb meem qhia pom qhov ntsuas qhov ntsuas ze ze rau dej, ncav cuag>98% transmittance ntawm 600 nm, muab jellies rau ib khob-zoo li qhov pom tseeb thiab tso cai rau cov txiv hmab txiv ntoo kom pom tau raug tshem tawm zoo li embedded amber.

Xim preservation:Lub network colloidal txo qhov raug oxygen thiab lub teeb, tiv thaiv cov xim ntuj xws li anthocyanins thiab carmine. Xim sib txawv tseem nyob hauvΔE < 1.5txawm tias tom qab 60 hnub.

Stable txheej txheej:Hauv ob - txheej khoom qab zib, qhov cuam tshuam ntawm cov pob tshab sab saum toj txheej thiab cov khoom noj siv mis -raws li paj npleg tseem pom tseeb thiab zoo- txhais, tsis muaj huab lossis theem tsiv teb tsaws.

3. Elastic bounce thiab kub tsis kam: Ib qho kev paub zoo dua

Adjustable gel modulus:Los ntawm xaiv CMC nrog adegree ntawm kev hloov pauv (DS) ntawm 0.9–1.2, gel firmness tuaj yeem kho los ntawm50-300 g tawg quab yuam, txhawb textures xws li "melts tam sim ntawd ntawm tus nplaig" mus rau "chewy nrog muaj kua tawg."

Wide thermal stability qhov rais:CMC gels tiv thaiv softening ntawm35℃mus txog 4 teev, haum rau lub caij ntuj sov muag sab nraum zoov. Ntawm4 degree, lawv nyob ruaj khov rau6 hlitsis muaj syneresis lossis shrinkage.

High shock resistance:Khob jellies tiv taus50 lub voj voog ntawm 180℃flippingthaum tuav cov txheej txheem kev ncaj ncees, txo cov logistics- cuam tshuam txog kev poob rau zero.

4. Flavor Release thiab Functional Compatibility

Kua txiv tuav:CMC encapsulates cov kua txiv hmab txiv ntoo tiag tiag -txawm tias muaj ntau txog li30%- tiv thaiv kom tsis txhob ntws tawm thiab tsw qab, thaum txhim kho qhov tawg tawm thaum noj.

Cog -raws li thiab huv-label:Raws li tsis yog-tsiaj hydrocolloid, CMC tshem tawm gelatin- cuam tshuam tawm - sau ntawv thiab kev txhawb nqavegan, kosher, thiab halalcov khoom thov.

Tsawg-calorie carrier:CMC pab txhawb0.5 kcal ib 100 gntawm tiav jelly, ua kom "lub teeb khoom qab zib" thiab "zero guilt" positioning nyob rau hauv niaj hnub cov neeg siv khoom lag luam.