Ukusetshenziswa kweglucose

I-Glucomannanisebenzisa:
I-Moisturizer, i-thickener, i-stabilizer, i-ejenti ye-gelling, i-ejenti yokwakha ifilimu, i-emulsifier

1. Ukugcinwa kwamanzi
I-Konjac glucomannan ingancibilika emanzini abandayo nashisayo, futhi ukumuncwa kwayo kwamanzi kungafinyelela izikhathi eziyi-100-200. I-sol inesimo esivamile sokunciphisa i-shear, okungukuthi, i-viscosity ebonakalayo iyancipha ngokunyuka kwezinga le-shear. Iwuketshezi olujwayelekile lwe-pseudoplastic, ngakho-ke izimo zokulinganisa kufanele zilawulwe ngokuqinile lapho kulinganiswa i-viscosity.

2. Ukuqina
I-Konjac glucomannan inezici ezinhle kakhulu zokujiya ngenxa yesisindo sayo esikhulu samangqamuzana, ikhono eliqinile lokugeleza kwamanzi kanye nezakhiwo ezingashajwa. I-viscosity yesisombululo se-glucomannan esinamanzi esingu-1% sifinyelela ku-5000-40000 mpa, okuyi-viscosity ephakeme kakhulu phakathi kwama-thickeners emvelo. I-Konjac glucomannan inamandla okugcina ukwakheka kwezicubu eziqinile nezimanzi ngemva kokushisisa. Ezinye ngokuvamile zijiyile. I-ejenti ayibonisi ikhono elifanayo.

2. Ukuqina
I-Konjac glucomannan inezici ezinhle kakhulu zokujiya ngenxa yesisindo sayo esikhulu samangqamuzana, ikhono eliqinile lokugeleza kwamanzi kanye nezakhiwo ezingashajwa. I-viscosity yesisombululo se-glucomannan esinamanzi esingu-1% sifinyelela ku-5000-40000 mpa, okuyi-viscosity ephakeme kakhulu phakathi kwama-thickeners emvelo. I-Konjac glucomannan inamandla okugcina ukwakheka kwezicubu eziqinile nezimanzi ngemva kokushisisa. Ezinye ngokuvamile zijiyile. I-ejenti ayibonisi ikhono elifanayo.

3. Ukuzinza
Uma kuqhathaniswa nokujiya okufana ne-xanthan gum, guar gum, ne-red locust bean gum, i-konjac glucomannan ayiyona i-ionic, ngakho-ke ayithinteki kakhulu usawoti ohlelweni. Inani le-pH lehla ngaphansi kuka-3.5 ekamelweni lokushisa futhi lihlala lizinzile. Ukusebenzisa i-konjac glucomannan esikhundleni sikabhontshisi wesikhonyane esibomvu emikhiqizweni yobisi efana no-ayisikhilimu kanye nemikhiqizo yobisi kungalawula ukukhula kwamakristalu eqhwa futhi kusimamise ikhwalithi yawo.

4. Ukuqina
I-Konjac glucomannan inezakhiwo zejeli ezihlukile. Engeza inani elincane le-alkali ku-konjac sol ene-concentration ye-2% -3%, uyishise emanzini okugeza amanzi ku-85 ° C futhi uyivumele ime cishe amahora amabili, izokwakha ijeli enwebekayo, eqinile. Ijeli engabuyiseleki emuva, isebenzisa izakhiwo zayo zejeli ezingenakulungiseka, ingasetshenziswa ukwenza ukudla okuhlukahlukene, okufana nekhekhe le-konjac, ama-noodle, ukudla okuyi-bionic, ukudla kwemifino, njll.

5. Indawo yokwenza ifilimu
Kungakhathaliseki ukuthi i-konjac glucomannan ngokwayo noma ihlanganiswe namanye ama-colloid (njenge-Kappa carrageenan), ibonisa izici ezinhle kakhulu zokwenza ifilimu.

6. Umphumela we-Synergistic namanye ama-hydrophilic colloid
Kunomphumela osobala we-synergistic phakathi kwe-konjac glucomannan ne-Kappa carrageenan. Ngemva kokuba lezi zibili zishisiswe ndawonye bese zipholile, zingakha ama-gel ahlukene ngokuqina nokunwebeka. Uma isilinganiso singu-4:6 noma 4.5:5.5, amandla ejeli afinyelela inani eliphakeme. I-Konjac glucomannan futhi inemiphumela emihle ye-synergistic ne-xanthan gum, i-guar gum, ushingamu kabhontshisi wesikhonyane esibomvu, i-gellan gum namanye ama-colloid.