Kev siv cov piam thaj

Glucomannansiv:
Moisturizer, thickener, stabilizer, gelling tus neeg sawv cev, zaj duab xis-forming tus neeg saib xyuas, emulsifier

1. Kev tuav dej
Konjac glucomannan tuaj yeem yaj hauv dej txias thiab kub, thiab nws qhov nqus dej tuaj yeem ncav cuag 100-200 zaug. Lub sol muaj ib tug raug shear thinning phenomenon, uas yog, pom meej viscosity txo nrog qhov nce ntawm shear npaum li cas. Nws yog cov kua dej pseudoplastic, yog li cov kev ntsuas yuav tsum tau tswj nruj me ntsis thaum ntsuas viscosity.

2. Thickening
Konjac glucomannan muaj cov khoom thickening zoo heev vim nws qhov hnyav molecular, muaj zog hydration muaj peev xwm thiab tsis muaj zog. Lub viscosity ntawm 1% concentration glucomannan aqueous tov ncav cuag 5000-40000 mpa, uas yog lub siab tshaj plaws viscosity ntawm natural thickeners. Konjac glucomannan muaj peev xwm tswj tau cov ntaub so ntswg thiab cov ntaub so ntswg tom qab cua sov. Lwm tus yog feem ntau thickened. Tus neeg sawv cev tsis qhia tib lub peev xwm.

2. Thickening
Konjac glucomannan muaj cov khoom thickening zoo heev vim nws qhov hnyav molecular, muaj zog hydration muaj peev xwm thiab tsis muaj zog. Lub viscosity ntawm 1% concentration glucomannan aqueous tov ncav cuag 5000-40000 mpa, uas yog lub siab tshaj plaws viscosity ntawm natural thickeners. Konjac glucomannan muaj peev xwm tswj tau cov ntaub so ntswg thiab cov ntaub so ntswg tom qab cua sov. Lwm tus yog feem ntau thickened. Tus neeg sawv cev tsis qhia tib lub peev xwm.

3. Kev ruaj ntseg
Piv nrog cov thickeners xws li xanthan gum, guar gum, thiab liab locust taum gum, konjac glucomannan yog non-ionic, yog li nws muaj kev cuam tshuam me ntsis los ntawm cov ntsev hauv lub cev. Tus nqi pH poob qis dua 3.5 ntawm chav tsev kub thiab nyob ruaj khov. Siv konjac glucomannan es tsis txhob liab locust taum cov pos hniav nyob rau hauv cov khoom noj siv mis xws li ice cream thiab mis nyuj cov khoom muaj peev xwm tswj kev loj hlob ntawm ice crystals thiab stabilize lawv zoo.

4. Gelability
Konjac glucomannan muaj cov khoom tshwj xeeb gel. Ntxiv me me ntawm alkali rau konjac sol nrog ib tug concentration ntawm 2% -3%, sov nws nyob rau hauv ib da dej rau 85 ° C thiab cia nws sawv ntsug li ob teev, nws yuav tsim ib tug elastic, khoom gel. Irreversible gel, siv nws cov thermally irreversible gel zog, yuav siv tau los ua ntau yam khoom noj, xws li konjac ncuav mog qab zib, noodles, bionic zaub mov, zaub mov noj, thiab lwm yam.

5. Cov cuab yeej ua yeeb yaj kiab
Seb nws yog konjac glucomannan nws tus kheej los yog compounded nrog lwm cov colloids (xws li Kappa carrageenan), nws qhia tau hais tias zoo heev film-forming zog.

6. Synergistic nyhuv nrog rau lwm yam hydrophilic colloids
Muaj qhov pom tseeb ua haujlwm ntawm konjac glucomannan thiab Kappa carrageenan. Tom qab ob qho tib si sov ua ke thiab tom qab txias, lawv tuaj yeem tsim cov gels nrog sib txawv brittleness thiab elasticity. Thaum qhov sib piv yog 4: 6 lossis 4.5: 5.5, lub zog gel ncav cuag tus nqi siab tshaj. Konjac glucomannan kuj muaj cov txiaj ntsig zoo nrog xanthan cov pos hniav, cov pos hniav guar, cov pos hniav liab locust taum, gellan cov pos hniav thiab lwm yam colloids.