Xi'an Sentian Biotechnology Co., Ltd. yog ib qho ntawm cov tuam txhab ua lag luam thiab cov neeg muag khoom ntawm cov khoom lag luam zoo tshaj plaws hauv Suav teb. Peb tau cog lus los muab kev pabcuam zoo tshaj plaws thiab OEM & ODM ntiag tug daim ntawv lo rau cov neeg siv khoom thoob ntiaj teb. Thov koj xav tias dawb mus yuav bulk top blended protein hmoov hauv Tshuag ntawm no los ntawm peb lub hoobkas. Tsis tas li ntawd, cov qauv dawb yog muaj.
Dab tsi yog TopBqivProteinPowder?
Sab saum toj Blended Protein Powdermuab 100% hwm, ntau-qhov chaw macro- cov khoom noj muaj txiaj ntsig zoo rau cov khw muag khoom noj, cov qauv dej haus, thiab cov khoom noj khoom haus kis las. Nws yog ib qho zoo tagnrho macro- khoom. Cov hmoov ua lag luam no sib xyaw ua ke cov tsiaj sib xyaw ua ke - thiab cov nroj tsuag -raws li protein cais, suav nrog whey, casein, pea, thiab taub dag noob protein, ua kom zoo dua ntawm lawv qhov sib txawv kinetic protein digestibility thiab solubility yam los muab kev ua haujlwm zoo tshaj plaws hauv ntau yam khoom noj. Cov khoom siv raw yog siv los muab cov dej sib npaug- tuav lub peev xwm thaum tuav cov purity siab raws li cov txheej txheem tsev thaiv thiab kuj tau txhim kho thermal kam rau ua daim ntawv thov nyob rau hauv zus tau tej cov high -shear extruded los yog tshav kub-kho cov khoom, thiab du textures stability yam tsis tau ua txhaum cov ntaub ntawv huv si. Kev lag luam, qhov khoom ua ntej- sib xyaw ua ke no txo qhov cuam tshuam ntawm cov khoom lag luam ntau, qhov kev pheej hmoo ntawm ib qho - cov khoom lag luam hloov pauv, thiab tus nqi ntawm cov khoom siv raw, vim nws suav nrog kev nrhiav ib qho protein SKU xwb. Tsim kom muaj cov yam ntxwv zoo qhuav- ntws, nrog cov plua plav me me thaum ua tiav ntawm kev kub ceev thaum lub sij hawm ntim thiab ceev dispersion nyob rau hauv cov ntaub ntawv siv kua, nws yog cov khoom tseem ceeb zoo meej rau ntau yam kev lag luam npaj tau-rau- sib tov (RTM) dej qab zib, siab - protein ci, khoom noj khoom haus, khoom noj khoom haus hloov khoom noj.
COA
| Certificate of Analysis (COA) | Specification | Kev tshwm sim |
| Qhov tshwm sim | Uniform zoo hmoov | Ua raws |
| Xim | Tawm -Dawb rau Lub Teeb Beige | Ua raws |
| tsw | Yam ntxwv, tsis muaj ntxhiab tsw txawv txav | Ua raws |
| Saj | Yam ntxwv, dawb los ntawm txawv teb chaws saj | Ua raws |
| Protein (Dry Basis) | Ntau dua lossis sib npaug li 75.0% | 78.60% |
| Moisture | Tsawg dua lossis sib npaug li 7.0% | 4.82% |
| Tshauv | Tsawg dua lossis sib npaug li 6.0% | 4.17% |
| Tag nrho Carbohydrates | Tsawg dua lossis sib npaug li 12.0% | 8.63% |
| Kev noj haus fiber ntau | Tsawg dua lossis sib npaug li 8.0% | 5.74% |
| Rog | Tsawg dua lossis sib npaug li 8.0% | 3.26% |
| pH (10% Kev ncua) | 6.0–8.0 | 6.72 |
| Kev ceev ceev | 0.40-0.65 g / ml | 0.53 g / mL |
| Particle Loj | Ntau dua lossis sib npaug li 95% dhau 80 mesh | 98.20% |
| Solubility | Ntau dua lossis sib npaug li 90% | 94.10% |
| Lead (Pb) | Tsawg dua lossis sib npaug li 1.0 mg / kg | 0.18 mg/kg |
| Cadmium (Cd) | Tsawg dua lossis sib npaug li 0.5 mg / kg | 0.06 mg/kg |
| Arsenic (As) | Tsawg dua lossis sib npaug li 0.5 mg / kg | 0.09 mg/kg |
| Mercury (Hg) | Tsawg dua lossis sib npaug li 0.1 mg / kg | 0.01 mg/kg |
| Tag nrho cov phaj suav | Tsawg dua lossis sib npaug li 10,000 CFU / g | 820 CFU / g |
| Poov & Pwm | Tsawg dua lossis sib npaug li 500 CFU / g | 76 CFU/g |
| Coliforms | Tsawg dua lossis sib npaug li 100 CFU / g | <10 CFU/g |
| E. coli | Tsis zoo / 10 g | Tsis zoo |
| Salmonella | Tsis zoo / 25 g | Tsis zoo |
Sentian Bio muab cov qauv dawb, OEM / ODM cov khoom lag luam customized, thiab kev txhawb nqa kev tshaj lij. Tiv tauj peb txhua lub sijhawm ntawmsales3@sentianbio.comlos yogNYEEM NTXIV!
Kev lag luam keeb kwm
Protein Premix hmoovyog tus cwj pwm los ntawm kev hloov pauv hauv kev ua zaub mov thoob ntiaj teb thiab kev lag luam muaj txiaj ntsig rau kev tsim nrog ntau qhov chaw thiab muaj cov saw hlau ntau dua. Cov khw muag khoom noj khoom haus thiab dej haus tau siv los tso siab rau ib qho - cov khoom xyaw muaj protein ntau, qhov twg siv ib qho whey cais lossis cais soy xav kom lawv tiv thaiv los ntawm cov nqi tsis hloov pauv hauv kev ua liaj ua teb, cuam tshuam ntawm cov saw hlau, thiab inbuilt sensory zoo xws li astringency lossis grittiness. Cov khoom lag luam niaj hnub no tau hloov pauv kev tsom mus rau kev tsim kho ntau yam - cov khoom noj protein sib xyaw nrog lub hom phiaj ntawm kev ua tiav kev sib koom ua ke, txhim kho viscosity thiab tus nqi zoo dua - hauv - siv. Kev lag luam thoob ntiaj teb rau cov proteins thiab lawv cov khoom muaj feem xyuam kuj tau cuam tshuam los ntawm ntau cov kev cai nruj thoob ntiaj teb kev nyab xeeb khoom noj, cov pab pawg neeg yuav khoom, cov tuam txhab cog lus thiab cov neeg tsim khoom ntiag tug los nrhiav cov qauv, siab -purity protein complexes uas ua tau raws li tag nrho cov kev cai ntawm ntau lub teb chaws thaum tswj cov kev qhia tshwj xeeb thiab ua tau raws li cov qauv kev cai. Cov thev naus laus zis tshiab xws li qhuav- dav hlau milling, kev faib cov huab cua siab heev, thiab kev sib xyaw ua kom zoo yog tam sim no maturing, tso cai rau cov khoom lag luam los tsim ntau yam - qhov chaw sib xyaw nrog cov particle uniformity thiab ntau qhov sib xws, nrog rau cov dej kinetics zoo dua. Kev txhim kho kev ua haujlwm ua rau cov khoom noj loj - nplai cov khoom noj kom sib xyaw ua ke ntawm ntau hom protein ntau raws li ib feem ntawm kev tsim ntawm ntau yam matrices yam tsis tas yuav kho lub Hoobkas kab tsis muaj lossis cuam tshuam rau kev ncaj ncees ntawm cov khoom.
Keeb kwm kev loj hlob
Nws cov evolution qhia txog qhov kev loj hlob zuj zus ntawm kev siv thev naus laus zis rau kev ua cov khoom xyaw thiab kev ua zaub mov rau ntawm qhov loj. Cov khoom xyaw Protein tau siv nyob rau hauv kev lag luam thaum ntxov tsim cov khoom noj hauv qhov yooj yim ntawm "ib qho - qhov chaw" concentrates, qee zaum muaj cov solubility tsis zoo, tsis pom zoo tawm -flavors, thiab cov khoom tsis sib xws ntawm lub voj voog mus rau lub voj voog. Kev txhim kho ntawm cov khoom siv ua haujlwm tau ua rau muaj kev hloov pauv hauv lub luag haujlwm ntawm cov khoom xyaw engineer los ntawm kev sib cais ntawm cov khoom sib cais mus rau ntau cov protein ntau sophisticated fractionation los ntawm membrane filtration, enzymatic modification, thiab precision fractionation kom tau ultra- ntshiab protein cais nrog qhov xav tau molecular hnyav. Qhov kev siv thev naus laus zis no yog lub hauv paus rau kev xav ntau yam - qhov chaw sib xyaw, uas yog qhov pib ntawm kev tsim cov khoom noj sib txawv ntawm cov mis nyuj, nplej, thiab legume proteins los daws qhov teeb meem ntawm lub cev thiab lub cev ntawm txhua yam khoom siv raw. Kev ua tiav ntawm cov hmoov sib xyaw no nrog kev tswj cov agglomeration los ntawm huab cua- dav hlau thiab micro-encapsulation ntxiv txhim kho cov kev cia siab rau kev lag luam ntawm cov hmoov no nyob rau xyoo kaum xyoo dhau los, ua rau kom qhuav zoo dua -flow zog, sai wettability, thiab siab thermal stability rau siab - shear industrial processes. Niaj hnub no, txoj kev loj hlob ntawmProtein Powder Blendyog cov txheej txheem siab heev thiab nyuaj ntawm kev sib xyaw thiab kev tshawb fawb thiab kev ua kom zoo ntawm cov saw hlau, txhawb nqa lub ntiaj teb cov khoom lag luam protein nrog kev ruaj khov, zoo heev macro- cov khoom xyaw uas tau ua kom zoo rau kev ua tau zoo ib yam ntawm cov kab ntau lawm.
Daim ntawv thov
1. Muaj Bakery & Cereal Manufacturing:
Protein hmoov Mixyog ib qho khoom siv zoo rau cov khoom lag luam ci, siab -cov qhob cij protein ntau, cov khoom noj tshais extruded, thiab cov khoom noj txom ncauj, vim nws cov txiaj ntsig zoo ntawm cov khob noom cookie rheology, cov qauv crumb, noo noo, thiab siab -kub ci Maillard browning.
2. Npaj-To- Haus (RTD) & Kev Ua Haujlwm Dej Haus:
Smoothly emulsified nrog zoo thermal stability thiab tsawg sedimentation tus nqi thaum lub sij hawm HTST thiab UHT ua, thiab siv raws li ib tug soluble macro muaj nyob rau hauv txee- cov kua dej khov, dej haus kis las, thiab noj mov hloov dej haus.
3. Confectionery & Protein Bar Fabrication:
Pab tiv thaiv kom tsis txhob muaj protein ntau, tswj cov dej ua haujlwm, thiab ua kom cov khoom muag muag thiab ua kom zoo thoob plaws hauv lub txee lub neej hauv siab -cov khoom noj khoom haus muaj protein ntau, nougats, thiab cov khoom noj khoom haus extruded.
4. Dairy Alternatives & Cog -Raws li Analogs:
Nws tau ntxiv rau cov nroj tsuag -raws li cov mis hloov pauv thiab yogurts, thiab tsis yog- cov khoom noj mis nyuj khov, muab cov gel lub zog, ua kom zoo dua cov roj- dej emulsion stability, thiab ua raws li cov viscosity thiab qhov ncauj qhov ncauj ntawm cov khoom siv mis nyuj.
5. Tshwj xeeb Clinical & Qhuav Blended Formulations:
Nws yog siv los ua tus qauv protein tivthaiv ntawm kev lag luam tube- pub cov hauv paus, cov qauv kev noj haus rau cov neeg laus, thiab cov khoom noj khoom haus hmoov sib xyaw thiab muab cov ntsiab lus nitrogen zoo ib yam thiab cov khoom tsis sib xws, nrog rau kev ua raws li cov khoom hnyav.
6. Npaj pluas mov & Savory Food Processing:
Siv rau hauv cov nqaij ua tiav, cog-raws li nqaij analog, cov kua zaub ua lag luam, thiab cov ntses savory los ua cov ntawv khi thiab dej- tuav tus neeg saib xyuas kom muaj kua, sib tw, thiab ruaj khov thaum lub sijhawm khov -thaw txheej txheem.
FAQ
Q1: Dab tsi yog qhov zoo tshaj plaws ntawm kev siv cov protein sib xyaw ua ke ntawm ib qho -kev cais tawm?
A: Kev sib xyaw yog siv los sib npaug ntawm cov khoom nqus nqus ntawm cov protein, txhim kho cov txiaj ntsig zoo xws li solubility thiab kev ntxhib los mos, kom ua tiav tus nqi - kho kom zoo, thiab kom tsis txhob txo tag nrho cov protein purity.
Q2: Yuav Ua Li Cas Saum Ntuj Cov Nroj Tsuag Cov Powder txo cov nqi raw khoom rau cov neeg yuav khoom lag luam?
A: Qhov no yog vim nws siv ntau qhov sib npaug - qhov chaw tsim khoom (cov khoom noj siv mis thiab cov nroj tsuag-raws li) uas pab txo qis kev cia siab ntawm ib qho khoom siv ua liaj ua teb, uas ua rau txo qhov kev pheej hmoo ntawm kev cuam tshuam rau cov saw hlau thiab cov nqi ntawm cov khoom siv raw.
Q3: Lub luag haujlwm dab tsi ua rau particle agglomeration ua si hauv kev tsim khoom ntawm qhov sib xyaw no?
A: Powerful agglomeration technology guarantees uniform bulk density, good wettability, and excellent dry-flow characteristics that help prevent segregation of the powder and minimize dust formation on automated high-speed packing lines.
Q4: Puas yog Top Blended Protein Powder haum rau siab -kub extrusion thiab thermal ci txheej txheem?
A: Yog. Cov khoom xyaw yuav tsum tau tsim kom muaj kev ua siab ntev rau cov cua sov, thiab khaws cov txheej txheem kev sib khi, tswj lub khob noom cookie rheology, thiab tiv thaiv cov protein cross-txuas thaum lub sij hawm ci los yog extrusion txheej txheem.
Q5: Cov protein no puas tuaj yeem muab tso rau hauv qis -pH kua lossis RTD cov dej haus?
A: Nws muaj peev xwm solubility nyob rau ntau yam ntawm pH thiab zoo emulsification zog, txhais tau tias tsawg theem sib cais, sedimentation, thiab gritty mouthfeel nyob rau hauv daim ntawv thov kua.
Txheej txheem ntau lawm
Daim ntawv pov thawj
Exhibition
