Khoom Taw Qhia

Ntuj VanillinEx ferulic acid ntuj yog xim dawb lossis me ntsis daj crystalline hmoov lossis koob los ntawm fermentation ntawm streptomyces thiab ferulic acid. Leej twg yog tshuaj lom neeg lub npe yog {{} methoxy {}} Hydroxy} Hydrocy} Hydrothdehehde Vanillin muaj lub aroma ruaj khov, tsis yooj yim hloov ntawm qhov kub siab dua, yog yooj yim oxidized rau saum huab cua, thiab yooj yim hloov xim thaum raug alkaline tshuaj.

product-612-467

Piv nrog hluavtaws vanillin, fermented vanillin muaj qee cov kev ua si sib txawv, uas ua rau nws irreplaceable hauv qee thaj teb. Piv txwv li,Ntshiab Vanillin HmoovUa los ntawm qee cov kab mob me thaum lub sij hawm fermentation cov txheej txheem yuav muaj cov tshuaj tua kabmob xws li cov tshuaj tua kab mob, thiab cov tshuaj tiv thaiv kev noj qab haus huv, lossis tshuaj pleev ib ce. Ib qho ntxiv, cov txheej txheem ntau lawm ntawm fermented vanillin kuj tseem tuaj yeem txhim kho cov qauv microbial thiab kev coj noj coj ua thiab kev txhim kho cov nqi thiab txhim kho kev ua lag luam kev sib deev.

Ntuj Vanillintsim los ntawmHsf biotechadints tus qauv bioconversion. Nws yog tau los ntawm ntuj ferulic acid tau los ntawm txhuv ua nplej roj los ntawm kev hloov pauv microbial thiab cov txheej txheem crystallization thiab crystallization txheej txheem. Lub voj voog yog luv luv, cov txiaj ntsig yog qhov siab, thiab muaj tsis muaj kuab paug. Tom qab ua kom zoo tshaj plaws fermentation mob, qhov zoo tau mus txog cov qauv thoob ntiaj teb.

Cov Ntawv xyaw

Cov khoom xyaw	Muaj pes tsawg
Vainllin	Ntau dua los yog sib npaug rau 99.5%
Noo noo thiab tshauv	Tsawg dua los yog sib npaug rau 0. 5%

Khoom Noj Kom Zoo

Cov khoom	Ib yam	Tus nqi
Lub zog	kj	1698
Cov neeg muaj protein	g	0
Tag nrho cov rog	g	0
Carbohydrate	g	99.9
Lub sodium	mg	0

Cov lus qhia

Kev Siv Lub Cev & Tshuaj
Xim	Dawb lossis me ntsis daj
Tus ntxhiab	Cov ntxhiab thiab saj ntawm vanilla
Kev tshwm sim	Crystalline hmoov lossis koob
Daim Ntawv Qhia Ep
Thawj	B
Ib xi nkoos	A, C, D
Kev ntsuas kev lag luam zoo
Cov ntsiab lus ntawm Vanillin	Ntau dua los yog sib npaug rau 99.5%
Sulfated tshauv	Tsawg dua li lossis sib npaug rau 0. 05%
Melting taw tes	81. {{{{0 degree - 83. {{}} Degree
Poob rau ziab	Tsawg dua los yog sib npaug rau 0. 5%
Solubility (25 degree)	1 g soluble hauv 100 ml dej, soluble hauv cawv
Yuav
Hlau	Tsawg dua los yog sib npaug rau 3. 0 ppm
Khoom	Tsawg dua los yog sib npaug rau 3. 0 ppm
Microbiological
Tag nrho aerobic microbial suav	Tsawg dua li lossis sib npaug rau 1000cfu \/ g
Tag nrho cov poov xab thiab pwm suav	Tsawg dua los yog sib npaug rau 100cfu \/ g
E. coli	Qhov tsis zoo \/ 10g

Ntws Daim Ntawv Qhia

Flow Chart

Daim ntawv thov

Ntuj VanillinPom cov ntawv thov sib txawv hauv cov lag luam sib txawv, suav nrog:

Khoom noj khoom haus & khoom noj khoom haus: hloov kho cov tsw ntawm confectionery, cov khoom mis, khoom noj khoom haus, thiab npaj khoom.

Kws Tshuaj Kho Mob: Siv los ua tus kws tshaj lij uas tsw qab hauv cov syrups, ntsiav tshuaj, thiab ntsiav tshuaj.

Cov tshuaj pleev ib ce: suav nrog tus ntxhiab tsw zoo rau aromas, cov ntses, thiab cream.

Application of Product

Ntim & Cia

Ntim: 25 kg \/ fiber nruas (zaub mov qib)

Cia:Ntshiab Vanillin Hmoovtuaj yeem khaws cia rau 24 lub hlis nyob rau hauv nws cov khoom ntim khaws cia qub, muab nws khaws cia rau hauv ib puag ncig txias, thiab muaj cua zoo. Ib qho ntxiv, nws yuav tsum muab cia rau hauv cov thawv kaw ntom ntom los tiv thaiv nws los ntawm tshav kub, lub teeb, noo noo, thiab oxygen.