Food Business Network News The active ingredient of Konjac is glucomannan, a non-ionic water-soluble polymer polysaccharide with a molecular weight of 200,000-2,000,000. The viscosity of industrially produced goods can reach 20,000 mPa·s, which is the highest viscosity among the water-soluble edible gums found in plants.
Glucomannan (KGM) is a water-soluble dietary fiber with recognized health care functions at home and abroad. It can effectively discharge heavy metal atoms, radioactive elements and radioactive isotopes from the human body and play a role as a "gastrointestinal scavenger". It can also effectively prevent and treat hyperlipidemia, high cholesterol, coronary heart disease, obesity, cancer, constipation and other "civilized diseases".
Application mechanism in frozen food
Konjac glucomannan (KGM) has a gel synergistic effect when it is co-dissolved with carrageenan (CAR). The biggest possibility is that in the two polysaccharide molecules, the double helix structure formed by carrageenan is the main body, and the konjac glucomannan molecule is entangled on the spiral body, so that the whole structure forms a tighter molecular colloidal solution, which leads to The necessary conditions for the improvement of the freezing strength. The participation of the cationic potassium salt and the heat source motivated the frequency of the two polysaccharide winding opportunities, which played a key role in the formation of the freezing strength. Therefore, a base material for frozen food such as jelly, pudding, and freezeable food is formed.
Application mechanism in gelatin
During the winding process of konjac glucomannan around the double-helical structure of carrageenan, phosphates also have the function of increasing the chance of the two polysaccharides intertwining, but the energy is much smaller, but at high temperatures (above 100 ° C) and sucrose The synergistic effect of the gel is enhanced, thus forming a base of gelatinous soft candy and fruit and vegetable jelly.
Application mechanism in bionic meat and marine food
In the linear chain of the molecular structure of konjac glucomannan, an acetyl group exists in a branched form. Under the action of alkali or alkaline salts, after the removal of the acetyl group, the remaining long-type bald chains, under the action of thermal energy, will naturally entangle without resistance, forming a stable, irreversible heat of the network structure. The gel forms a base material such as konjac, konjac, bionic beef, bionic squid, and bionic seafood.
Application mechanism in cold foods and beverages
The konjac glucomannan molecule and the xanthan gum molecule can form a preliminary three-dimensional network structure when dissolved in the same aqueous medium. When the ratio is 3:2, the highest performance viscosity can be formed. Yield value, maximum gel strength, and the strongest three-dimensional network structure, thus laying the foundation for cold drink ice products and cold drink dairy products.
Application mechanism in meat products
Konjac glucomannan is a kind of polysaccharide with thickening, emulsifying, cohesive and water-absorbing properties. If it is used in the meat emulsion product with the double helix winding mechanism of carrageenan, its gel synergy can be improved. The elastic toughness, mouth-washing property and slicing property of the meat emulsion product; its thickening property and water absorption property can prevent the water repellency and oil repellency of the meat emulsion product, and improve the adhesion of the meat emulsion product; and the emulsification property thereof can improve the dissolution of the meat emulsion product. The adhesion between muscle protein and meat emulsion; thus establishing a stable base for ham, lunch and meat products.
Application mechanism in facial products
Since konjac glucomannan is a representative macromolecular polysaccharide, it can naturally form a glycan network. When mixed with flour, it can play a role in assisting gluten, making the gluten stronger and more elastic. It laid the foundation for its application in noodles, dumplings, bread and other pasta products.
Hot-dip galvanization is a form of galvanization. It is the process of coating iron and steel with zinc, which alloys with the surface of the base metal when immersing the metal in a bath of molten zinc at a temperature of around 840 °F (449 °C). When exposed to the atmosphere, the pure zinc (Zn) reacts with oxygen (O2) to form zinc oxide (ZnO), which further reacts with carbon dioxide (CO2) to form zinc carbonate (ZnCO3), a usually dull grey, fairly strong material that protects the steel underneath from further corrosion in many circumstances. Galvanized steel is widely used in applications where corrosion resistance is needed without the cost of stainless steel, and is considered superior in terms of cost and life-cycle.
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