Konjac chịngọm |37220-17-0

Konjac chịngọm bụ ụdị hydrocolloids sitere n'okike dị ọcha, a na-anụcha ya Konjac Gum ntụ ntụ nke mmiri na-aba n'anya na-edozi.Isi ihe Konjac chịngọm bụ Konjac Glucomannan (KGM) nke nwere ịdị ọcha dị elu karịa 85% na ndabere akọrọ.Na-acha ọcha na agba, dị mma na urughuru nha, elu viscosity, na-enweghị isi pụrụ iche nke Konjac, kwụsiri ike mgbe etisasịwo na mmiri.Konjac chịngọm nwere viscosity kachasị ike n'etiti ihe ọkụkụ na-eme ka mmiri na-agbaze mmiri.Ezi urughuru size, ngwa ngwa solubility, elu ịgbasa ike nke 100 ugboro arọ ya, kwụsiri ike na fọrọ nke nta odorless.

A na-eji Konjac eme ihe n'ọtụtụ ebe dị ka nri na mgbakwunye nri:

(1) dị ka thickener na stabilizer nwere ike ịgbakwunye jelii, jam, ihe ọṅụṅụ, ihe ọṅụṅụ ihe oriri, ice cream, ice cream na ihe ọṅụṅụ oyi ndị ọzọ, ihe ọṅụṅụ siri ike, ntụ ntụ ntụ, na ofe ntụ ntụ;

(2) dị ka ihe nkedo nwere ike ịgbakwunye noodles, osikapa noodles, ndị na-ewe ihe ubi, meatballs, ham, achịcha na pastries iji welie gluten na-adị ọhụrụ;

(3).Enwere ike ịgbakwunye ya na swiiti dị nro dị iche iche, sugar cowhide na sugar crystal dị ka onye na-ahụ maka gelling, a pụkwara iji ya mee nri bionic;