タイトルまたは説明

Medicine Gelatin: Item Unit Jelly Strength (6.*7%, *0°C) Bloom g ≥ **0 **0 **0 **0 **0 Viscosity (*5%, *0°C) °E ≥ *8 *6 *4 *2 *0 (6.*7% *0°C) mpa•s ≥ 5.6 5.3 5.0 4.5 4.0 (6.*7%, *0°C)mps ≥ *8 *3 *7 *3 *8 Viscosity Degradation (6.*7%, *7°C)% ≤ *0 *0 *5 *5 *0 Moisture (**5°C) % ≤ *0 *2 *2 *4 *4 Ash (**0°C) % ≤ 0.8 0.8 1.0 1.0 1.5 Transparency (5%, *0°C) mm ≥ **0 **0 **0 **0 **0 PH (1%, *5°C) 4.**6.5 SO2 ppm ≤ *0 *0 *0 *0 **0 Heavy Metal ppm ≤ *0 *0 *0 *0 *0 Arsenic ppm ≤ 0.5 0.5 0.6 0.6 0.8 Insolubles % ≤ 0.1 0.1 0.1 0.1 0.2 Total Bacterial Entries/g ≤ **0 **0 **0 **0 ***0 Colibacillus and Salmonella 0 Edible Gelatin: Item Unit Jelly Strength (6.*7%, *0°C) Bloom g ≥ **0 **0 **0 **0 **0 Viscosity (*5%, *0°C) °E ≥ *4 *2 *0 8 5 (6.*7% *0°C) mpa•s ≥ 5.0 4.5 4.0 3.6 3.0 (6.*7%, *0°C)mps ≥ *7 *3 *8 *5 *0 Moisture (**5°C) % ≤ *2 *4 *4 *6 *6 Ash (**0°C) % ≤ 1.0 1.0 2.0 2.0 2.0 Transparency (5%, *0°C) mm ≥ **0 **0 **0 **0 **0 pH (1%, *5°C) 5.**6.5 SO2 ppm ≤ *0 *0 **0 **0 **0 Heavy Metal ppm ≤ *0 *0 *0 *0 *0 Arsenic ppm ≤ 0.6 0.6 0.8 1 1 Insolubles % ≤ 0.1 0.1 0.2 0.2 0.2 Total Bacterial Entries/g ≤ **0 **0 ***0 ***0 ***0 Colibacillus and Salmonella 0 Bone Glue: Item Unit Superfine grade First grade Jelly Strength (*0°C) Bloom g≤ **0 **0 Viscosity (*5%, *0°C)°E≥ 4.0 3.4 (*2.5% *0°C) mpa•s ≥ 5.0 4.5 Moisture (**5°C)%≤ *6 *6 Ash (**0°C)%≤ 2.5 3.0 pH (1%, *5°C) 5.**7.0 5.**7.0