Konjac Gum | 37220-17-0
Ibicuruzwa bisobanura
Konjac Gum ni ubwoko bwa hydrocolloide isanzwe, itunganijwe ifu ya Konjac Gum itunganywa n’imvura igwa. Ibikoresho by'ingenzi bya Konjac Gum ni Konjac Glucomannan (KGM) bifite isuku irenze 85% ku buryo bwumye. Ibara ryera, ryiza mubunini buke, ubwiza bwinshi, kandi nta mpumuro idasanzwe ya Konjac, ihamye iyo ishonga mumazi. Konjac Gum ifite ubukonje bukomeye mu bimera bishingiye ku bimera bishingiye ku mazi. Ingano nziza yingirakamaro, yihuta cyane, ubushobozi bwagutse bwikubye inshuro 100 uburemere bwayo, butajegajega kandi butagira impumuro nziza.
Konjac ikoreshwa cyane nkibiryo byongera ibiryo:
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(3). Irashobora kongerwamo bombo zitandukanye zoroshye, isukari yinka hamwe nisukari ya kristu nkibikoresho bya gelling, kandi birashobora no gukoreshwa mugukora ibiryo bionic;
Ibisobanuro
INGINGO | STANDARD |
Kugaragara | Impumuro nziza, yera cyangwa yoroheje ifu nziza yumuhondo |
Ingano ya Particle | 95% batsinze mesh 120 |
Viscosity (1%, 25 ℃, mPa.s) | Nkuko bikenewe (25000 ~ 36000) |
Konjac Glucomannan (KGM) | ≥ 90% |
pH (1%) | 5.0- 7.0 |
Ubushuhe (%) | ≤ 10 |
SO2 (g / kg) | ≤ 0.2 |
Ivu (%) | ≤ 3.0 |
Poroteyine (%, uburyo bwa Kjeldahl) | ≤ 3 |
Ibinyamisogwe (%) | ≤ 3 |
Kurongora (Pb) | ≤ 2 mg / kg |
Arsenic (As) | ≤ 3 mg / kg |
Ibikoresho bya Ether-soluble (%) | ≤ 0.1 |
Umusemburo & Mold (cfu / g) | ≤ 50 |
Kubara Ibyapa Byose (cuf / g) | ≤ 1000 |
Salmonella spp./ 10g | Ibibi |
E.Coli / 5g | Ibibi |