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Sucralose | 56038-13-2

Sucralose | 56038-13-2


  • Ubwoko :::Abaryoshye
  • EINECS Oya.:259-952-2
  • CAS No. ::56038-13-2
  • Qty muri 20 'FCL ::18MT
  • Min. Tegeka ::500KG
  • Gupakira ::25kg / Ingoma cyangwa 10kg / Ingoma
  • Ibicuruzwa birambuye

    Ibicuruzwa

    Ibicuruzwa bisobanura

    Sucralose ni ifu yera ya kristaline yera, idafite kalori, uburyohe bwinshi buryoshye bukozwe mu isukari, inshuro 600 -650 ziryoshye kuruta isukari.

    Sucralose yemerewe gukoresha mu biribwa n'ibinyobwa na FAO / OMS mu bihugu birenga 40 birimo Kanada, Ositaraliya n'Ubushinwa.

    Ibyiza:

    1) Kuryoshya cyane, kuryoha inshuro 600-650 kuruta isukari

    2) Nta Calorie, utayoboye gushira ibiro

    3) Uburyohe bwiza nkisukari kandi nta nyuma yibiryoheye

    4) Umutekano rwose kumubiri wumuntu kandi ubereye abantu b'ingeri zose

    5) Utarinze kuganisha kumenyo cyangwa icyapa cy amenyo

    6) Gukemura neza no gutuza neza

    Gusaba:

    1) Ibinyobwa bya karubone n'ibinyobwa

    2) Jam, jelly, ibikomoka ku mata, sirupe, ibiryo

    3) Ibicuruzwa bitetse, ibiryo

    4) Ice cream, cake, pudding, vino, imbuto zishobora, nibindi

    Ikoreshwa:

    Ifu ya Sucralose irashobora kuboneka mubicuruzwa birenga 4.500. Irakoreshwa kubera ko ari ibiryo bitarimo karori, ntibiteza imbere amenyo, kandi bifite umutekano mukurya nabarwayi ba diyabete.Sucralose ikoreshwa nkuwasimbuye, cyangwa ifatanije nabandi Baryoshye cyangwa ibisanzwe nka Aspartame, acesulfame potasiyumu cyangwa supu y'ibigori-fructose.

    Ibisobanuro

    INGINGO STANDARD
    KUBONA IMBARAGA ZA CRYSTALLINE
    ASSAY 98.0-102.0%
    KUBONA UMWIHARIKO + 84.0 °+ 87.5 °
    PH YO GUKEMURA 10% 5.0-8.0
    MOISTURE 2.0% MAX
    METHANOL 0.1% MAX
    GUSIGA KUBITEKEREZO 0.7% MAX
    UBURYO BWIZA 10PPM INGINGO
    KORA 3PPM INGINGO
    ARSENIC 3PPM INGINGO
    KUBARA AMAFARANGA YOSE 250CFU / G MAX
    UMWAKA & MOLDS 50CFU / G MAX
    ESCHERICHIA COLI NEGATIVE
    SALMONELLA NEGATIVE
    STAPHYLOCOCCUS AUREUS NEGATIVE
    PSEUDOMONAD AERUGINOSA NEGATIVE

     

     

     

     

     


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