Gelatin Mwamakonda Anu Chakudya Cha Halal Nsomba Gelatin ya Marshmallows
Ndife okonzeka kugawana zomwe tikudziwa pazamalonda padziko lonse lapansi ndikupangirani zinthu zoyenera pamitengo yampikisano.Chifukwa chake Zida za Profi zimakupatsirani mtengo wabwino kwambiri wandalama ndipo ndife okonzeka kupanga limodzi ndi Gelatin Customized Gelatin Food Grade Halal Fish Gelatin ya Marshmallows, Tikulandira makasitomala atsopano ndi am'mbuyomu ochokera m'mitundu yonse kuti atilumikizane nafe kuti tigwirizane ndi mabungwe omwe atenga nthawi yayitali komanso zomwe takwaniritsa.
Ndife okonzeka kugawana zomwe tikudziwa pazamalonda padziko lonse lapansi ndikupangirani zinthu zoyenera pamitengo yampikisano.Chifukwa chake Zida za Profi zimakupatsirani ndalama zabwino kwambiri ndipo ndife okonzeka kupanga limodziGelatin wa chakudya, Gelatin wa Halal Nsomba, Kampani yathu ikupitilizabe kutumikira makasitomala apamwamba kwambiri, mtengo wampikisano komanso kutumiza munthawi yake.Tikulandira ndi mtima wonse abwenzi ochokera padziko lonse lapansi kuti agwirizane nafe ndikukulitsa bizinesi yathu.Ngati mukufuna zinthu zathu, chonde omasuka kulankhula nafe.Tikufuna kukupatsani zambiri.
Collagen imagwiritsidwa ntchito kwambiri muzokongoletsa ndi zodzoladzola.Collagen ili ndi ubwino wa chiyero chapamwamba, kukongola kwabwino komanso kusamala khungu.Zimaphimba maselo a khansa, kuwalepheretsa kukula kapena metastasizing.Collagen ndiyoyenera kwa odwala matenda a shuga, odwala aimpso ndi odwala ena omwe ali ndi vuto lalikulu kuti amwe zakudya zama protein apamwamba kwambiri.
Collagen imapanga scaffold kuti ipereke mphamvu ndi kapangidwe ka thupi.
| Zinthu | Kufotokozera | Zotsatira |
| Fomu ya bungwe | ufa yunifolomu kapena granules, ofewa, palibe caking | PASS |
| Mtundu | ufa woyera kapena wachikasu | PASS |
| Teste ndi fungo | Palibe fungo | PASS |
| Chidetso | Palibe zonyansa zowoneka | PASS |
| kachulukidwe kachulukidwe (g/ml) | 0.3-0.5 | 0.32 |
| Mapuloteni (%, kutembenuka chiŵerengero 5.79) | ≥95 | 97 |
| PH (5% yankho) | 5.00-7.50 | 6.46 |
| Phulusa (%) | ≤2.00 | 1.15 |
| Chinyezi(%) | ≤7.00 | 6.3 |
| Molecular Weight (Da) | 500-2000 | 500-2000 |
| Chitsulo Cholemera (mg/kg) | Kutsogolera () ≤0.50 | <0.50 |
| Arsenic (Monga) ≤0.50 | <0.50 | |
| Mercury (Hg) ≤0.50 | <0.50 | |
| Chrome (Cr) ≤2.00 | 0.78 | |
| Cadmium (Cd) ≤0.10 | <0.1 | |
| Chiwerengero chonse cha mabakiteriya (CFU/g) | ≤1000 | <100 |
| Coliforms (CFU/g) | ≤10 | <10 |
| Salmonella (CFU/g) | Zoipa | Sanapezeke |
| Staphylococcus aureus (CFU/g) | Zoipa | Sanapezeke |
| Tsiku la Nutrition | 100g pa | NRV% |
| Zopatsa mphamvu | Mtengo wa 1506KJ | 18% |
| Mapuloteni | 90g pa | 150% |
| Mafuta | 0g | 0% |
| Zakudya zopatsa mphamvu | 0g | 0% |
| Sodium | 100 mg | 5% |
| Sungani pamalo ozizira komanso owuma, kutentha kuchokera ku 5 ℃ mpaka 35 ℃ | ||
| Shelf Life: Zaka 2 kuchokera tsiku lopanga, mumapaka oyambira. | ||
•Kupewa matenda osteoporosis;Kupititsa patsogolo thanzi labwino, kuteteza ndi kukonza mafupa;
•Khungu lamphamvu komanso lokongola, limapangitsa khungu kukhala lachifundo, losalala, lolimba komanso lotanuka;Zida zokongola zonyezimira;Chifuwa cholemera;
•Kuchepetsa thupi ndikukhalabe oyenera;Kupititsa patsogolo chitetezo chokwanira cha anthu.
Ndife okonzeka kugawana zomwe tikudziwa pazamalonda padziko lonse lapansi ndikupangirani zinthu zoyenera pamitengo yampikisano.Chifukwa chake Zida za Profi zimakupatsirani ndalama zamtengo wapatali ndipo ndife okonzeka kupanga limodzi ndi Zopangidwa Mwaluso Zopangira Gelatin Food Grade Halal Fish Gelatin ya Marshmallows, Tikulandira makasitomala atsopano komanso am'mbuyomu ochokera m'mitundu yonse kuti atilumikizane ndife paubwenzi wautali wamagulu komanso zomwe mwakwaniritsa.
Gelatin wa chakudya, Gelatin, Kampani yathu ikupitirizabe kutumikira makasitomala ndi khalidwe lapamwamba, mtengo wampikisano komanso kutumiza panthawi yake.Tikulandira ndi mtima wonse abwenzi ochokera padziko lonse lapansi kuti agwirizane nafe ndikukulitsa bizinesi yathu.Ngati mukufuna zinthu zathu, chonde omasuka kulankhula nafe.Tikufuna kukupatsani zambiri.
