Konjac ntụ ntụ emeputa Newgreen Konjac ntụ ntụ Mgbakwunye
Nkọwa ngwaahịa
Konjac bụ osisi dị na China, Japan na Indonesia. Konjac bụ nke kachasị nke glucomannan dị na bulbs. Ọ bụ ụdị nri nwere obere ume ọkụ, protein dị ala na eriri nri dị elu. Ọ nwekwara ọtụtụ njirimara anụ ahụ na nke kemịkalụ dị ka mmiri soluble, ịgba, nkwụsi ike, nkwusioru, gel, imepụta ihe nkiri, na ihe ndị ọzọ. Ya mere, ọ bụ nri ahụike sitere n'okike na ihe mgbakwunye nri dị mma. Glucomannan bụ ihe na-edozi ahụ nke a na-ejikarị eme ihe n'ụdị nri, ma ugbu a, a na-eji ya dị ka ụzọ ọzọ isi felata. Na mgbakwunye, wepụ konjac na-ewetakwa uru ndị ọzọ na akụkụ ahụ ndị ọzọ.
COA
| Ihe | Nkọwapụta | Nsonaazụ |
| Ọdịdị | Ọcha ntụ ntụ | Ọcha ntụ ntụ |
| Nyocha | 99% | Gafe |
| Isi | Ọ dịghị | Ọ dịghị |
| Njupụta dị larịị (g/ml) | ≥0.2 | 0.26 |
| Ọnwụ na ihicha | ≤8.0% | 4.51% |
| Ihe fọdụrụ na mgbanye | ≤2.0% | 0.32% |
| PH | 5.0-7.5 | 6.3 |
| Nkezi ịdị arọ molekụla | <1000 | 890 |
| Ọla dị arọ (Pb) | ≤1PPM | Gafe |
| As | ≤0.5PPM | Gafe |
| Hg | ≤1PPM | Gafe |
| Ọnụọgụ nje | ≤1000cfu/g | Gafe |
| Colon Bacillus | ≤30MPN/100g | Gafe |
| Yist & ebu | ≤50cfu/g | Gafe |
| Ọrịa nje pathogenic | Ihe ọjọọ | Ihe ọjọọ |
| Mmechi | Dakọtara na nkọwapụta | |
| Ndụ nchekwa | Afọ 2 mgbe echekwara nke ọma | |
Ọrụ
1. Konjac Glucomannan ntụ ntụ nwere ike belata postprandial glycemia, cholesterol ọbara na ọbara mgbali.
2. Ọ nwere ike ịchịkwa agụụ na ịchịkwa ibu ahụ.
3. Konjac Glucomannan nwere ike ime ka anụ ahụ dịkwuo mma.
4. Ọ nwere ike ịchịkwa ọrịa insulin na-eguzogide ọgwụ na mmepe nke ọrịa shuga II.
5. O nwere ike ibelata ọrịa obi.
Ngwa
1.Gelatinizer (jelii, pudding, cheese, swiiti dị nro, jam);
2.Stabilizer (anụ, biya);
3.Preservatives Agent, Film Former (capsule, preservative);
4.Onye na-elekọta mmiri (Baked Foodstoff);
5.Thickening Agent (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imiating Food stuff);
6.Adherence agent ( Surimi);
7.Foam Stabilizer (ice cream, ude, biya)
Ngwungwu & Nbunye
