160/175/180/300/400 желатиновый пищевой клей
3,50-5,50 $
Сохранить в закладки 1601359035316:
Application | Grade | Gel Strength | Viscosity | Transmittance T620 | Cr | Size | |||||
Edible | 100 Bioom | 100-120 Bloom | 2.2-2.5 mPa.s | ≥90% | <1.0ppm | 8-60 Mesh | |||||
150 Bloom | 150-170 Bloom | 2.4-4.0 mPa.s | |||||||||
180 Bloom | 180-200 Bloom | 2.5-4.5 mPa.s | |||||||||
200 Bloom | 200-210 Bloom | 2.7-4.5 mPa.s | |||||||||
220 Bloom | 220-240 Bloom | 2.8-4.5 mPa.s | |||||||||
250 Bloom | 240-260 Bloom | 3.0-4.5 mPa.s | |||||||||
270 Bloom | 270-280 Bloom | 3.1-4.5 mPa.s | |||||||||
Pharm | 180 Bloom | 180-200 Bloom | 4.0-5.0 mPa.s | ≥90% | <1.0ppm | ||||||
200 Bloom | 200-210 Bloom | 4.8-5.0 mPa.s | |||||||||
220 Bloom | 220-230 Bloom | 4.8-5.0 mPa.s | |||||||||
How to use | According to the needs of the product, put the quantitative gelatin into cold water, absorb water and expand for 1 to 2 hours, heat to 60℃, or directly put the quantitative gelatin into 70~80℃ hot water, stir and dissolve into 50~55℃ storage tank for 2 to 4 hours, and then mix with other ingredients to form. For direct ingredients, gelatin can be ground into powder and mixed with other ingredients. |
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