Konjac food compound additive

Key words:

The MDY series food additive products developed by Hubei Daya Company "Provincial Postdoctoral Industrial Base" are made of natural polysaccharide polymer compounds through advanced technology and scientific compounding. The product is white or slightly yellow powder, is a natural polysaccharide derivatives, harmless to the human body, with biodigestible, easily absorbed by the human body. This product can be quickly dissolved in water to get viscous and good flow properties of colloidal solution. Its aqueous solution has good water retention, thickening, thermal stability and freeze-thaw stability. For konjac products (powder), it can improve 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 holding capacity of konjac products.

Specializing in manure wastewater treatment and environmental protection equipment sales and installation, microbial agent cultivation and bio-organic fertilizer, formula fertilizer, water-soluble fertilizer and other production and processing and technical services enterprises

Key words:

Konjac food compound additive

Classification:

Product Description

 

Konjac products (powder) special stabilizer MDY

Introduction to 1.

The MDY series food additive products developed by Hubei Daya Company "Provincial Postdoctoral Industrial Base" are made of natural polysaccharide polymer compounds through advanced technology and scientific compounding. The product is white or slightly yellow powder, is a natural polysaccharide derivatives, harmless to the human body, with biodigestible, easily absorbed by the human body. This product can be quickly dissolved in water to get viscous and good flow properties of colloidal solution. Its aqueous solution has good water retention, thickening, thermal stability and freeze-thaw stability. For konjac products (powder), it can improve 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 holding capacity of konjac products.

2. features

MDY mixed with konjac powder can improve the viscosity of konjac sol and the transparency of konjac sol.

MDY added to konjac products according to a certain proportion, can 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

Appearance

White or yellowish flowable powder with no visible impurities

physical and chemical index

* 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

≤ 5 mg/kg

≤ 5 mg/kg

≤ 5 mg/kg

Arsenic

≤ 2 mg/kg

≤ 2 mg/kg

≤ 2 mg/kg

Heavy Metal

≤ 20 mg/kg

≤ 20 mg/kg

≤ 20 mg/kg

* Viscosity determination using konjac powder viscosity detection method

4. mechanism

After the konjac powder and this product are blended, hydrogen bonding occurs, forming a large number of intramolecular hydrogen bonds and intermolecular hydrogen bonds. The number of hydrogen bonds after the compound is more than the number of hydrogen bonds formed between single konjac glucomannan molecules, the molecular weight increases, the molecular chain grows, so the viscosity increases.

The molecule of konjac flour is larger than that of this product, and the absorbance is large. With the increase of the proportion of MDY in the system, the MDY molecule in the system increases, and the light transmittance increases.

Konjac powder and this product through hydrogen bonding docking, MDY directly filled in the space of the three-dimensional space network structure, so as to play the role of filler, enhance the toughness and strength of the system gel.

The hydroxyl group of MDY double helix structure molecule and the smooth part of konjac flour molecule without acetyl chain will be connected by hydrogen bond, forming 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 and intermolecular hydrogen bonds are formed, which enhances the thermal stability of konjac products.

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

5. usage and recommended dosage

Konjac powder MDY: konjac powder = 1:5~8; according to the proportion of this product and konjac powder can be mixed evenly.

Konjac tofu, vermicelli and other products MDY: konjac powder = 1:5~10; according to the proportion of this product added to the trough and konjac powder mixed evenly, add water to dissolve, stir until completely puffed.

Bionic food MDY: konjac powder = 1:5~10. According to the proportion of this product is added to the trough and konjac powder mixed evenly, add water to dissolve, stir until completely puffed.

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

6. packaging and storage

This product is packed in kraft paper bags, lined with food grade polypropylene plastic bags, 25kg 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, mixed transportation or stored together. This product is extremely easy to absorb water. Therefore, during storage, contact with water and package damage should be avoided to 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 date of production.

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