2.5g oo ah Gelatin caleen ah
2.5gxaashida jelatinwaxaa sidoo kale loo yaqaan sidaxaashida gelatin ee lacagta ahCaadiyan, xoogga xaashida jelatin ee lacagta ah (2.5g) waa200 ubaxMaaddada cayriin ee xaashida jelatintu waa la mid tahay jelatin caadi ah, badanaa waxaa laga soo saaraa maqaarka lo'da, laakiin waa qaab xaashi ah. Inta badan waxaa loo isticmaalaa sameynta keega mousse iyo jelly.
Tilmaamaha gelatin ee caleenta waa sidan soo socota:
| Heerka Imtixaanka:GB6783-2013 | ||||
| Shayada Jirka iyo Kiimikada | Shuruudaha Tusmada | Natiijada baaritaanka | ||
| 1. Muuqaalka | Budada jaalaha ah ee khafiifka ah | Midab jaalle khafiif ah | ||
| 2. Ur (6.67%, 60℃) | Ur la'aan | Dhexdhexaad | ||
| 3. Qoyaanka | % | 11.8% | ||
| 4. Xoogga jelka (6.67%) | ≥200Bloom | 208 | ||
| 5. Viscosity (mpa.s) | / | 3.0 | ||
| 6. Gudbinta
| Mowjadda hirarka | 450nm | ≥30% | 76% |
| 620nm | ≥50% | 93% | ||
| 7. Waxyaabaha Dambaska ah | ≤2.0% | 0.4% | ||
| 8. Sulfur dioxide | ≤30mg/kg | 8 | ||
| 9. Haydarojiin Perxide oo Haray ah | ≤10mg/kg | Taban | ||
| 10. Biyuhu ma milmaan | ≤0.2% | <0.1% | ||
| 11. Chromium | ≤2.0mg/kg | 0.5 | ||
| 12. Arsenic | ≤1.0mg/kg | −1.0 | ||
| 13. Plumbum | ≤1.5mg/kg | 0.1 | ||
| 14. Coliforms | ≤3 | Taban/25g | ||
| 15. Tirada Bakteeriyada Guud | ≤1000CFU/g | ＜10 | ||
| 16. Salmonella | Taban/25g | Taban/25g | ||
Kaydinta:Waa in lagu kaydiyaa bakhaar nadiif ah oo qalalan iyada oo aan lahayn cayayaan iyo jiir, laga fogaado qorraxda, deegaankana hawo hawo leh.
Shaybaarro gaar ah oo bilaash ah ayaa la bixin doonaa marka la eego baaritaankaaga ka hor intaadan dalban
Halkan ku qor fariintaada oo noo soo dir
