Igurishwa Rishyushye izuba rirenze Ibiryo byumuhondo Icyiciro CAS 2783-94-0 Izuba rirenze Umuhondo
Ibisobanuro ku bicuruzwa
Izuba rirenze umuhondo ni orange umutuku cyangwa ifu, nta mpumuro nziza. Ifite imbaraga zikomeye zo kurwanya urumuri no kurwanya ubushyuhe (205 ºC), biroroshye gukuramo ubuhehere.Burashonga mumazi, igisubizo cyamazi 0.1% ni umuhondo wa orange; Gushonga muri glycerol, propylene glycol, gushonga gake muri Ethanol, kudashonga mumavuta. Kurwanya no gutuza birakomeye muri acide citric, acide tartaric. Ni orange yijimye iyo uhuye na alkali kandi igashira mugihe ugabanije. Kurwanya kwayo ni byiza. Uburebure bwumurongo ntarengwa ni 482 nm + 2 nm. Imirasire y'umuhondo izuba rirenze isa n'umuhondo w'indimu.
COA
Ibintu | Ibisobanuro | Ibisubizo |
Kugaragara | Ifu itukura | Bikubiyemo |
Tegeka | Ibiranga | Bikubiyemo |
Suzuma (Carotene) | ≥60% | 60,6% |
Biraryoshe | Ibiranga | Bikubiyemo |
Gutakaza Kuma | 4-7 (%) | 4.12% |
Ivu | 8% Byinshi | 4.85% |
Icyuma Cyinshi | ≤10 (ppm) | Bikubiyemo |
Arsenic (As) | 0.5ppm Byinshi | Bikubiyemo |
Kurongora (Pb) | 1ppm Byinshi | Bikubiyemo |
Mercure (Hg) | 0.1ppm Byinshi | Bikubiyemo |
Umubare wuzuye | 10000cfu / g Byinshi. | 100cfu / g |
Umusemburo & Mold | 100cfu / g Byinshi. | > 20cfu / g |
Salmonella | Ibibi | Bikubiyemo |
E.Coli. | Ibibi | Bikubiyemo |
Staphylococcus | Ibibi | Bikubiyemo |
Umwanzuro | Hindura kuri USP 41 | |
Ububiko | Ubike ahantu hafunze neza hamwe nubushyuhe buke kandi nta zuba ryizuba. | |
Ubuzima bwa Shelf | Imyaka 2 iyo ibitswe neza |
Imikorere
Ingaruka nyamukuru ziterwa nizuba rirenze ibara ryumuhondo harimo ibintu bikurikira :
1. Ibara ryibiryo : Izuba rirenze umuhondo ni sintetike ya azo pigment ifite ubushobozi bwiza bwo kurangi. Mu nganda zibiribwa, zikoreshwa cyane nkinyongera yibiribwa kugirango zongere ibara ryiza mubiribwa. Kurugero, mubijumba, ibiryo, ibiryo nibindi biribwa, umuhondo wizuba rirenze birashobora gutuma bigaragara neza kandi byiza .
: Umuhondo izuba rirenze ntabwo utuma ibiryo bisa neza gusa, ahubwo binatera ibyokurya uburyohe kandi byongera ibyokurya bikurura ibiryo. Iyo tubonye ibiryo byamabara, nibisanzwe kugira ibyiyumvo byo kongera ubushake .
3. Gufata mu buryo butagereranywa umuhondo urenze izuba bifasha kurwanya okiside kandi ni amahitamo meza kubantu bumva ubuzima .
4. Byongeye kandi, umuhondo izuba rirenze ugira ingaruka zimwe na zimwe zo guhagarika bagiteri zitandukanye, kandi kurya mu buryo butagabanije ibiryo birimo umuhondo izuba rirenze bishobora kugabanya umubare wa bagiteri mu kanwa .
Gusaba
Gukoresha izuba rirenze ibara ryumuhondo mubice bitandukanye birimo ibiryo, ibinyobwa, ibirungo, amavuta yo kwisiga nubuvuzi.
1. Gushyira mu biryo
Izuba rirenze ibara ry'umuhondo rikoreshwa cyane cyane mu gusiga amabara, ku buryo ryerekana ibara ryiza, bityo bikongerera ubushake abaguzi. Bikunze gukoreshwa mubikarito, sirupe nziza yimbuto, ibinyobwa, vino, jelly, ibiryo byuzuye nibindi . Byongeye kandi, izuba rirenze ibara ry'umuhondo rishobora no gukoreshwa mubirungo no guteka kugirango wongere uburyohe nibara ryibicuruzwa .
2. Gushyira mubinyobwa
Izuba rirenze ibara ry'umuhondo rikoreshwa cyane mubinyobwa, rikoreshwa cyane mubinyobwa by umutobe wimbuto, ibinyobwa bya karubone, ibinyobwa bya bacteri acide lactique, ibinyobwa bya proteine byibimera . Imikoreshereze ntarengwa ntishobora kurenga 0.1g kuri kg .
3. Gushyira mu mavuta yo kwisiga
Izuba rirenze ibara ry'umuhondo rikoreshwa no kwisiga burimunsi nkibara kugirango isura yabo irusheho kuba nziza .
4. Gukoresha mubuvuzi
Izuba rirenze pigment yumuhondo irashobora kandi gukoreshwa muguhindura imiti kugirango ibahe ibara ryifuzwa .