Umkhiqizi Supply Food Grade Mannan Oligosaccharide Price Amanzi Ancibilikayo Ngobuningi IMannan Oligosaccharide
Isingeniso
I-Mannan oligosaccharides, eyaziwa nangokuthi ama-oligosaccharides ama-mannan, iwuhlobo olusha lwento esebenzayo ye-antigenic ekhishwe ezindongeni ze-yeast culture cell. Zikhona kakhulu ku-konjac powder, guar gum, sesbania gum kanye nezindonga zamaseli zama-microorganisms ahlukahlukene. Ngenxa yokuthi ayinakho nje kuphela izinto ezinhle zomzimba namakhemikhali ezifana nokushisa okuphansi, ukuzinza, ukuphepha kanye nokungabi nobuthi, kodwa futhi inemisebenzi yokuvikela ipheshana lamathumbu nokuthuthukisa ukuzivikela komzimba, isetshenziswe kabanzi embonini yokudla njengesengezo sokudla. phesheya.
Isicelo
I-Mannan oligosaccharides isetshenziswa njengezithasiselo zokudla ekukhiqizeni izilwane. Zingathuthukisa ukuzivikela kwezilwane, zehlise izinga nokufa kwezifo zesisu, futhi zithuthukise ukuzuza kwesisindo sansuku zonke kanye nezinga lokuguqulwa kokudla kwezilwane. Ngakho-ke, banamandla amakhulu. Amandla okuthuthuka.
Isitifiketi Sokuhlaziya
| Igama Lomkhiqizo: | Ama-oligosaccharides e-Mannan | Usuku Lokukhiqiza: | 2023-11-12 | |||||
| Inombolo yeqoqo. | I-EBOS-231112 | Usuku Lokuhlola: | 2023-11-13 | |||||
| Ubuningi: | 25kg/Isigubhu | Usuku lokuphelelwa isikhathi: | 2023-11-11 | |||||
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| IZINTO | INKCAZO | IMIPHUMELA | ||||||
| Isivivinyo | ≥90% | 95.17% | ||||||
| Ukubukeka | Impushana emhlophe | Iyahambisana | ||||||
| Iphunga | Iphunga elincane noma elingenaphunga | Iyahambisana | ||||||
| Ukuncibilika kwamanzi | Incibilika ngokuphelele emanzini | Iyahambisana | ||||||
| Ukulahlekelwa Ekumisweni | ≤5% | 4.36% | ||||||
| Umlotha | ≤5% | 4.41% | ||||||
| As | ≤1ppm | Iyahambisana | ||||||
| P b | ≤2ppm | Iyahambisana | ||||||
| Cd | ≤1ppm | Iyahambisana | ||||||
| I-Microbiological | ||||||||
| Inani Lepuleti Eliphelele | ≤3000CFU/g | Iyahambisana | ||||||
| Imvubelo nesikhunta | ≤150CFU/g | Iyahambisana | ||||||
| I-Salmonella | Okubi | Okubi | ||||||
| Ama-coliforms abekezelela i-thermo | Okubi | Okubi | ||||||
| I-Staphylococcus | Okubi | Okubi | ||||||
| Isiphetho | Vumelanisa nokucaciswa kwenkampani. | |||||||
| Isitoreji | Gcina endaweni epholile neyomile, gcina kude nokuqina nokushisa okuqondile. | |||||||
| I-Shelf Life | Iminyaka emibili uma ivaliwe futhi igcine kude nokukhanya kwelanga okuqondile. | |||||||
| Umhloli | 01 | Checker | 06 | Umgunyazi | 05 | |||
Kungani ukhethe thina
1.Phendula imibuzo ngesikhathi, futhi unikeze amanani omkhiqizo, imininingwane, amasampula nolunye ulwazi.
2. hlinzeka amakhasimende ngamasampuli, esiza amakhasimende ukuthi aqonde kangcono imikhiqizo
3. Yethula ukusebenza komkhiqizo, ukusetshenziswa, amazinga ekhwalithi kanye nezinzuzo kumakhasimende, ukuze amakhasimende akwazi ukuqonda kangcono futhi akhethe umkhiqizo.
4.Nikeza izingcaphuno ezifanele ngokwezidingo zekhasimende kanye nenani le-oda
5. Qinisekisa i-oda lekhasimende, Lapho umphakeli ethola inkokhelo yekhasimende, sizoqala inqubo yokulungiselela ukuthunyelwa. Okokuqala, sihlola i-oda ukuze siqinisekise ukuthi wonke amamodeli omkhiqizo, amanani, kanye nekheli lokuthumela lekhasimende kuyahambisana. Okulandelayo, sizolungisa yonke imikhiqizo esitolo sethu futhi sihlole ikhwalithi.
6.phatha izinqubo zokuthekelisa futhi uhlele ukulethwa.yonke imikhiqizo iqinisekisiwe ukuthi iyikhwalithi ephezulu, siqala ukuthunyelwa. Sizokhetha indlela yokuthutha eshesha futhi elula kunazo zonke ukuze siqinisekise ukuthi imikhiqizo ingalethwa kumakhasimende ngokushesha okukhulu. Ngaphambi kokuthi umkhiqizo uphume endaweni yokugcina izimpahla, sizophinde sihlole imininingwane ye-oda ukuze siqinisekise ukuthi azikho izintuba.
7.Ngesikhathi senqubo yezokuthutha, sizobuyekeza isimo sekhasimende sezinto zokuhamba futhi sinikeze ulwazi lokulandelela. Ngesikhathi esifanayo, sizogcina ukuxhumana nozakwethu bezokuthutha ukuze siqinisekise ukuthi yonke imikhiqizo ingafinyelela amakhasimende ngokuphepha nangesikhathi.
8. Ekugcineni, lapho imikhiqizo ifinyelela ikhasimende, sizolithinta ngokushesha ngangokunokwenzeka ukuze siqinisekise ukuthi ikhasimende liyitholile yonke imikhiqizo. Uma kukhona inkinga, sizosiza ikhasimende ukuthi liyixazulule ngokushesha okukhulu.
Ngaphezu kwalokho, sinezinsizakalo ezingeziwe
1.Ukwesekwa kwamadokhumenti: hlinzeka ngamadokhumenti adingekayo okuthunyelwa ngaphandle afana nohlu lwempahla, ama-invoyisi, izinhlu zokupakisha, kanye nezikweletu zempahla.
2.Indlela yokukhokha: Xoxisana ngendlela yokukhokha namakhasimende ukuze uqinisekise ukuphepha kwenkokhelo yokuthekelisa kanye nokwethenjwa kwekhasimende.
3.Isevisi yethu yethrendi yemfashini yakhelwe ukusiza amakhasimende aqonde izitayela zemfashini zomkhiqizo zakamuva emakethe yamanje. Sithola ulwazi lwakamuva ngamashaneli ahlukahlukene njengokucwaninga idatha yemakethe nokuhlaziya izihloko ezishisayo nokunaka ezinkundleni zokuxhumana, futhi senze ukuhlaziya okungokwezifiso kanye nemibiko yemikhiqizo yamakhasimende nezinkambu zemboni. Ithimba lethu linolwazi olucebile ocwaningweni lwemakethe nokuhlaziya idatha, lingakwazi ukubamba ngokunembile amathrendi emakethe nezidingo zamakhasimende, futhi linikeze amakhasimende izinkomba ezibalulekile neziphakamiso. Ngamasevisi ethu, amaklayenti ayakwazi ukuqonda kangcono ukuguquguquka kwemakethe futhi ngaleyo ndlela enze izinqumo ezinolwazi ngokuthuthukiswa komkhiqizo wawo namasu okumaketha.
Lena inqubo yethu ephelele kusukela enkokhelweni yekhasimende kuya ekuthunyelweni kwabahlinzeki. Sizibophezele ekuhlinzekeni ngezinsizakalo ezisezingeni eliphezulu nezisebenzayo kuwo wonke amakhasimende.
Umbukiso
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