Gelatin ya Makapisozi Olimba
Ndi chitukuko cha makampani opanga mankhwala, zofunikira zovuta komanso zolimba zogwirira ntchito zosiyanasiyana zimaperekedwa kuti zinthu zigwire ntchito bwino, zomwe zimakhala zovuta kuzikwaniritsa ndi zinthu zambiri zachitsulo ndi zinthu zopanda chilengedwe.
Gelatin ndi chinthu chachilengedwe cha polima, chomwe chili ndi kapangidwe kofanana kwambiri ndi chamoyo. Chili ndi makhalidwe abwino akuthupi ndi a mankhwala, chimagwirizana ndi zamoyo, chimawonongeka, komanso chimapangidwa mosavuta, chimakonzedwa, komanso chimapangidwa bwino, zomwe zimapangitsa kuti chikhale chopindulitsa kwambiri pa zamankhwala.
Gelatin ya mankhwala ikagwiritsidwa ntchito popanga makapiso olimba opanda kanthu, imakhala ndi makhalidwe akuluakulu monga kukhuthala koyenera pamlingo wapamwamba, mphamvu yayikulu yamakina, kusasinthasintha kwa kutentha, malo ozizira otsika/oyenera, mphamvu yokwanira, kuwonekera bwino kwambiri komanso kunyezimira kwa gelatin komwe kumapanga khoma la kapisozi.
Chifukwa chomwe gelatin yachipatala yakhalira ndi mbiri yakale ndichakuti kapisozi yoyamba yofewa ya gelatin idabadwa mu 1833. Kuyambira pamenepo, gelatin yakhala ikugwiritsidwa ntchito kwambiri mumakampani opanga mankhwala ndipo yakhala gawo lofunika kwambiri la gelatin.
| Muyeso Woyesera: China Pharmacopoeia Kope lachiwiri la 2015 | Kapisozi Yolimba |
| Zinthu Zakuthupi ndi Zamankhwala | |
| 1. Mphamvu ya Jelly (6.67%) | 200-260 maluwa |
| 2. Kukhuthala (6.67% 60℃) | 40-50mps |
| 3 Unyolo | 4-60mesh |
| 4. Chinyezi | ≤12% |
| 5. Phulusa (650℃) | ≤2.0% |
| 6. Kuwonekera bwino (5%, 40°C) mm | ≥500mm |
| 7. PH (1%) 35℃ | 5.0-6.5 |
| ≤0.5mS/cm |
| Zoyipa |
| 10. Kutumiza kwa 450nm | ≥70% |
| 11. Kutumiza kwa 620nm | ≥90% |
| 12. Arsenic | ≤0.0001% |
| 13. Chrome | ≤2ppm |
| 14. Zitsulo Zolemera | ≤30ppm |
| 15. CHONCHO2 | ≤30ppm |
| 16. Chinthu chosasungunuka m'madzi | ≤0.1% |
| 17. Chiwerengero Chonse cha Mabakiteriya | ≤10 cfu/g |
| 18. Escherichia coli | Zoipa/25g |
| Salmonella | Zoipa/25g |
