Konjac Glucomannan hmoov

Glucomannan hmoov yog dab tsi?

Konjac Glucomannan Powder (Konjac Glucomannan, KGM), uas belongs rau soluble hemicellulose, yog cov khoom zoo tshaj plaws nyob rau hauv xya nutrient cellulose rau tib neeg lub cev. Glucomannan muaj ntau yam tshwj xeeb ntawm lub cev thiab tshuaj lom neeg xws li dej solubility, dej tuav thickening, stability, ncua kev kawm ntawv, gelation, adhesion, thiab zaj duab xis tsim, uas ua rau nws muaj ntau yam kev siv thiab kev loj hlob muaj nuj nqis.
Nws yog qhov tsis muaj ntxhiab tsw thiab tsis qab, thiab tuaj yeem tawg hauv cov dej kub acidic lossis dej txias. Cua sov los yog mechanical stirring yuav ua rau kom nws solubility. Ntxiv ib qho nyiaj ntawm alkali rau nws cov kev daws teeb meem tuaj yeem tsim cov cua sov-ruaj khov, thiab nws cov kua dej aqueous muaj qhov sib xws. Nws yog ib tug natural polymer dej-soluble polysaccharide nrog ntau -OH ntawm nws cov molecule. Nws yog ib qho hydrophilic compound thiab yooj yim soluble hauv dej, tab sis insoluble hauv organic solvents xws li methanol thiab ether. Nws muaj qhov o zoo thiab tuaj yeem nqus dej ncav cuag li 100 npaug ntawm nws tus kheej. Konjac glucomannan muaj cov khoom tshwj xeeb gel, thiab nws tuaj yeem sib xyaw nrog carrageenan, xanthan cov pos hniav, hmoov txhuv nplej siab, thiab lwm yam nyob rau hauv cov xwm txheej uas tsis yog-alkaline los tsim cov nyhuv synergistic, ua kom cov viscosity ntawm cov tshuaj.

Test Report

Cov txiaj ntsig yog dab tsi?

1. Cov nyhuv ntawm KGM ntawm cov piam thaj metabolism

Cov khoom noj Konjac yog cov khoom noj zoo tshaj plaws rau cov neeg mob ntshav qab zib, uas muaj cov txiaj ntsig ntawm kev txo cov ntshav qab zib, txhim kho cov tsos mob thiab tswj tus kab mob.

2. Cov nyhuv ntawm KGM ntawm lipid metabolism

KGM cuam tshuam rau lipid metabolism thiab muaj peev xwm txo cov ntshav lipid-txo cov nyhuv. Ntxiv nrog rau kev txo qis cov roj cholesterol hauv cov nas, konjac kuj muaj cov txiaj ntsig ntawm kev rov qab rog rog. Konjac hmoov zoo tsis muaj qhov cuam tshuam rau kev nqus thiab siv Ca, Fe, Zn, Cu, tshwj tsis yog tias nws muaj cov txiaj ntsig zoo ntawm kev txo qis cov roj ntsha thiab lub siab tiv thaiv rog.

3. Cov nyhuv poob ntawm KGM

KGM yog cov khoom noj uas tsis muaj calorie tsawg nrog cov txiaj ntsig pom tseeb qhov hnyav.

4. Cov nyhuv ntawm KGM ntawm kev tiv thaiv kab mob

Konjac hmoov zoo tuaj yeem txhawb kev tiv thaiv kab mob ntawm nas, nce thymus Performance index thiab spleen Performance index, thiab txhawb kev sib txuas thiab tso tawm ntawm interleukin -1 (IL-1) los ntawm macrophages (M ). Tsis tas li ntawd, cov nas kuj muaj qee yam kev nce qib ntawm qib TNF- hauv cov ntshav.

5. Cov nyhuv ntawm KGM ntawm txoj hnyuv ua haujlwm

Cov zaub mov Konjac tuaj yeem ua rau qhov nruab nrab txhua hnub cov quav ntub dej thiab cov dej hauv cov quav, thiab tuaj yeem ua rau lub sijhawm ua haujlwm hauv plab thiab lub sijhawm nruab nrab ntawm qhov quav.

6. Cov nyhuv ntawm KGM ntawm cell aging

Kev noj cov konjac hmoov ntev ntev tuaj yeem ua rau cov txheej txheem kev laus ntawm lub hlwb glial hlwb, cardiomyocytes thiab cov hlab ntsha loj thiab nruab nrab intima endothelial hlwb, tiv thaiv atherosclerosis, thiab txhim kho lub plawv, hlwb thiab cov hlab ntsha ua haujlwm.

7. Cov nyhuv ntawm KGM ntawm kev nqus cov kab mob

KGM tsis muaj kev cuam tshuam rau fecal excretion ntawm Ca, Fe, Zn, Cu thiab cov ntsiab lus ntawm cov ntshav thiab femur hauv nas. Tsis muaj kev cuam tshuam rau kev nqus ntawm Zn, Fe, thiab Ca hauv tib neeg kev sim. Tsis muaj kev hloov pauv tseem ceeb hauv cov ntsiab lus calcium thiab phosphorus, femoral qhov hnyav, cov pob txha calcium thiab phosphorus cov ntsiab lus thiab cov pob txha biometric tsis nyob rau hauv nas noj KGM, thiab tsis muaj kev cuam tshuam rau calcium thiab phosphorus metabolism thiab femoral calcium cov ntsiab lus tau pom.

Cov khoom ntawm Konjac Glucomannan

Cov qauv tshwj xeeb ntawm Konjac Glucomannan Powder txiav txim siab tias nws muaj ntau yam tshwj xeeb ntawm lub cev thiab tshuaj lom neeg.
1. Dej solubility thiab dej tuav
Konjac glucomannan molecules muaj ntau pawg hydrophilic xws li pawg hydroxyl thiab carbonyl pawg, uas tuaj yeem khi cov dej ntau, thiab ua ke nrog cov dej molecules los ntawm hydrogen bonds, molecular dipoles, induced dipoles, thiab instantaneous dipoles los tsim nyuaj-rau. - tsis muaj dej molecules. Cov molecules loj heev txav ua rau cov kua konjac glucomannan uas tsis yog-Newtonian kua hauv dej, thiab txhawb cov konjac glucomannan macromolecules los tsim cov qauv network hauv cov khoom noj gel, thiab cov dej tuav tau 40 npaug ntawm nws tus kheej qhov hnyav.
2. Thickening
Vim yog qhov hnyav molecular ntawm konjac glucomannan, lub peev xwm los khi dej muaj zog, thiab cov viscosity ntawm cov kua dej yog siab. Lub viscosity ntawm 1 feem pua ​​​​konjac hmoov tuaj yeem ncav cuag kaum rau pua pua ntawm Pascal vib nas this, yog li nws muaj cov nyhuv thickening zoo. Tsis tas li ntawd, konjac glucomannan tsis muaj nqi thiab yog non-ionic polysaccharide, piv nrog cov thickeners xws li xanthan gum thiab guar gum. Nws cov khoom thickening yog me ntsis cuam tshuam los ntawm ntsev.
3. Gellability
Thaum cov concentration ntawm konjac glucomannan tov yog 2 feem pua ​​​​mus rau 4 feem pua, nws shears thinning nyob rau hauv muaj zog stirring thiab muaj ib tug tej yam fluidity. Tom qab sawv ntsug, qhov ntws me me thiab maj mam tsim cov gel. Konjac glucomannan tov nrog xanthan cov pos hniav, carrageenan, thiab lwm yam. muaj ib tug muaj zog synergistic gel nyhuv; thaum ua ke nrog carrageenan, qhov ntau dua qhov sib piv ntawm konjac glucomannan, qhov muaj zog ntawm gel toughness; ntawm qhov tsis sib xws, gel yog nkig zog dua.
4. Zaj duab xis tsim
Konjac glucomannan has good film-forming properties after modification, and can form an adhesive, transparent and dense hard film after heating and dehydration under alkaline conditions (pH>10). , dej kub thiab kua qaub yog ruaj khov heev. Qhov sib ntxiv ntawm humectants tuaj yeem hloov kho cov khoom siv ntawm daim nyias nyias. Nrog rau qhov nce ntawm tus nqi ntawm humectant ntxiv. Lub zog ntawm cov yeeb yaj kiab txo qis thiab qhov yooj yim nce. Cov dej permeability ntawm daim nyias nyias yog cuam tshuam los ntawm cov khoom ntawm cov additives. Ntxiv cov tshuaj hydrophilic yuav ua rau kom cov dej permeability ntawm daim nyias nyias; Ntxiv cov tshuaj hydrophobic yuav txo cov dej permeability ntawm daim nyias nyias.
5. Kev thim rov qab
Feem ntau cov khoom yog cov khoom ntawm qhov kub thiab txias thiab ua kua ntawm qhov kub thiab txias. Txawm li cas los xij, konjac glucomannan sol muaj qhov txawv txav. Nws yog kua los yog pasty ntawm qhov kub thiab txias (10.15 degree), thiab dhau los ua khoom lossis semi-solidified ntawm qhov kub thiab txias lossis siab tshaj 60 degree. Tom qab txias rov qab mus rau lub xeev ua kua. Cov cuab yeej tshwj xeeb no ua rau konjac glucomannan ua lub luag haujlwm tseem ceeb hauv kev ua zaub mov thiab khaws cia cov khoom ua liaj ua teb. Tsis tas li ntawd, konjac glucomannan kuj muaj cov yam ntxwv ntawm emulsification, ncua kev kawm ntawv thiab stability. Cov khoom no ntawm nws yog ze ze rau pH ntawm lub cev. Thaum pH12, nws yuav tsim ib lub thermally irreversible gel nyob rau hauv cov cua kub tej yam kev mob, thiab muaj ib tug film-forming nyhuv.

Daim ntawv thov kev taw qhia

1. Ntxiv rau cov khoom siv nqaij xws li nqaij npua, nqaij noj su, nqaij qaib, thiab cov ntses ntses los ua lub luag haujlwm ntawm kev sib txuas, ua kom lub zog thiab nce ntim.
2. Nws tuaj yeem siv los ua kom ruaj khov hauv cov khoom siv mis nyuj xws li mis nyuj, fermented yogurt, blended yogurt, condensed mis nyuj, shaken mis, AD calcium mis nyuj, thiab direct-acid curd yogurt.
3. Nws ua lub luag haujlwm zoo hauv cov khoom lag luam xws li taum pauv tshwj xeeb, taum curd, kua mis, kua txiv hmab txiv ntoo, kua txiv hmab txiv ntoo thiab zaub kua mis, thiab lwm yam thiab ua rau lub neej ntev. Nws yuav tsis oily, coagulated, los yog ntab hauv 12 lub hlis hauv cov kaus poom. Tsis khom.
4. Nyob rau hauv cov dej haus xws li almond mis nyuj, txiv maj phaub mis nyuj, txiv laum huab xeeb, mis nyuj walnut, txiv kab ntxwv, kua txiv hmab txiv ntoo, txiv hmab txiv ntoo tshuaj yej, ntau yam dej haus thiab yim-khoom muaj nqis porridge, nws ua raws li ib tug thickening dej-tuav thiab stabilizer kom ntev lub sij hawm tuav. .
5. Nws ua kom ruaj khov zoo hauv cov khoom noj txias xws li ice cream, ice cream, popsicles, ice cream, borneol, ice cream, chewing ice, etc., kom tsis txhob muaj dej khov.
6. Nws ua raws li gel thiab ua kom lub qhov ncauj zoo hauv cov khoom qab zib xws li ntau yam khoom qab zib mos, cov khoom qab zib xim av, thiab cov khoom qab zib siv lead ua.
7. Cov khoom siv ua yeeb yaj kiab xws li cov khoom ntim khoom noj khoom haus, zaub mov ntawv, cov khoom noj khoom haus, cov khoom noj stretched, thiab lwm yam yog tsim los ntawm kev siv cov khoom ua yeeb yaj kiab ntawm Konjac Glucomannan Powder.
8. Nyob rau hauv noodles, Gua noodles, instant noodles, vermicelli, vermicelli, Shahe noodles, mov noodles, vermicelli, noodles, steamed buns, steamed buns, dumplings, qhob cij, ncuav mog qab zib, soufflés, ncuav qab zib thiab lwm yam ncuav mog qab zib, zoo heev nyhuv ntawm tuav dej, ua kom cov leeg muaj zog thiab tswj kom zoo. Noodles, vermicelli, thiab lwm yam tom qab ntxiv konjac muaj ib tug saj zawg zog, tsis muaj pob tw, tsis muaj av nkos nyob rau hauv lub cooker, thiab lub txee lub neej ntawm mov ci, steamed buns, thiab lwm yam.

Lub tuam txhab kev taw qhia thiab daim ntawv pov thawj tau txais

YTBIO tsuas yog muab cov khoom siv Konjac Glucomannan Powder thiab lwm yam khoom. Lub tuam txhab tau tsim nyob rau hauv 2014 thiab muaj ntau xyoo ntawm kev paub nyob rau hauv R & D thiab ntau lawm. Peb tau cog lus rau R & D, ntau lawm thiab muag khoom raw khoom rau kev noj qab haus huv kev lag luam nyob rau hauv lub xyoo pua 21st. Cov ntawv pov thawj tau txais tam sim no suav nrog ISO9001, ISO22000, HALAL, KOSHER, HACCP, FDA, Organic EU, Organic USDA, thiab lwm yam. Peb ib txwm tuav cov kev xav tau siab tshaj plaws ntawm cov khoom zoo.

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Cim npe nrov: Konjac Glucomannan hmoov