Product Center

Quickly promote the development of enterprises in the direction of high-level biotechnology

Number of views:

1000

Konjac food compound additive

湖北达雅公司“省博士后产业基地”研制的MDY系列食品添加剂产品采用天然多糖类高分子化合物经过先进工艺技术和科学复配而成。产品呈白色或微黄色粉末，属天然多糖衍生物，对人体无害，具有生物可消化性，极易被人体吸收。本品能快速溶解于水得到粘稠且流动性能较好的胶体溶液。其水溶液具有良好的保水性、增稠性、热稳定性和冻融稳定性。用于魔芋制品(粉)，能够提高魔芋溶胶的粘度和透明度，改善魔芋凝胶的韧性和强度，增强魔芋制品的热稳定性、冻融稳定性和持水性。

Retail price

0.0

元

Market price

0.0

元

Number of views:

1000

Product serial number

Quantity

Stock:

Category

Back to list



Honor

Related description

Parameters

Special Stabilizer MDY for Konjac Products (Flour)

1. Introduction

The MDY series of food additives developed by Hubei Daya Company’s "Provincial Postdoctoral Industrial Base" is made of natural polysaccharide polymer compounds through advanced technology and science. The product is white or slightly yellow powder, which is a natural polysaccharide derivative, harmless to the human body, biodigestible, and easily absorbed by the human body. This product can quickly dissolve in water to obtain a viscous and fluid colloidal solution. Its aqueous solution has good water retention, thickening, thermal stability and freeze-thaw stability. Used in konjac products (flour), it can increase the viscosity and transparency of konjac sol, improve the toughness and strength of konjac gel, and enhance the thermal stability, freeze-thaw stability and water retention of konjac products.

2. Features

MDY is compounded with konjac flour to improve the viscosity and transparency of konjac sol.

MDY is added to konjac products in a certain proportion to improve the toughness and strength of konjac products.

MDY is added to konjac bionic products in a certain proportion to enhance the water holding capacity of konjac bionic products and enhance the thermal stability and freeze-thaw stability of the products.

3. technical indicators

Sensory Index	Exterior	White or light yellow fluid powder, no visible impurities
Physical and chemical indicators	*Viscosity	MDY-Ⅰ		MDY-Ⅱ		MDY-Ⅲ
		≥8000mpa·s		≥5000mpa·s		≥3000mpa·s
	granularity	≥80 mesh		≥80 mesh		≥80 mesh
	PH	6.5~9.5		6.5~9.5		6.5~9.5
	Moisture	≤10%		≤10%		≤10%
Impurity index	lead	≤5mg/kg		≤5mg/kg		≤5mg/kg
	arsenic	≤2mg/kg	≤2mg/kg		≤2mg/kg
	Heavy metal	≤20mg/kg	≤20mg/kg		≤20mg/kg

*Viscosity determination adopts the konjac flour viscosity test method

4. the mechanism of action

After konjac flour is compounded and blended with this product, hydrogen bond docking will occur, forming a large number of intramolecular and intermolecular hydrogen bonds. The number of hydrogen bonds after compounding is more than the number of hydrogen bonds formed between molecules of a single konjac glucomannan, the molecular weight increases and the molecular chain increases, so the viscosity increases.

The molecules of konjac flour are larger than those of this product, and the absorbance is larger. As the proportion of MDY in the system increases, the MDY molecules in the system increase and the light transmittance increases.

Konjac flour and this product are docked through hydrogen bonds, and MDY is directly filled in the voids of the three-dimensional network structure, thereby acting as a filler and enhancing the toughness and strength of the system gel.

The hydroxyl group on the MDY double helix molecule and the smooth part of the konjac flour molecule without the acetyl chain will be connected by hydrogen bonds to form a three-dimensional network structure. The potential energy of the system is greatly reduced, the system tends to be stable, and a large number of intramolecular sums are formed. The hydrogen bonds between molecules enhance the thermal stability of konjac products.

MDY molecule contains a large number of carboxymethyl, hydroxypropyl, hydroxyethyl and other hydrophilic groups, which enhance the water retention, freeze-thaw stability and water retention of bionic food.

5. Usage and recommended dosage

Konjac flour MDY: Konjac flour = 1:5~8; take this product and mix it evenly with konjac flour in proportion.

Konjac tofu, vermicelli and other products MDY: konjac flour=1:5~10; add this product to the trough according to the proportion and mix it with konjac flour, add water to dissolve, stir until it is completely puffed.

Bionic food MDY: Konjac flour=1:5~10. Add this product in proportion to the trough and mix it with konjac flour, add water to dissolve it, and stir until it is completely puffed.

The above dosages are all recommended dosages, and each enterprise can make necessary adjustments according to actual needs.

6. packaging and storage

This product is packaged in kraft paper bag lined with food grade polypropylene plastic bag, 25 kg per bag. During transportation and storage, it should be placed in a clean, ventilated and dry place. It should not be mixed with toxic substances, transported or stored together. This product is very easy to absorb water, so during storage, avoid contact with water and avoid packaging damage , Prevent direct sunlight and keep away from heat sources.

According to the above storage and transportation requirements, the product has a shelf life of two years from the production date.