Konjac pauka mea hana Newgreen Konjac pauda mea hoʻohui
Hōʻike huahana
ʻO Konjac kahi mea kanu i loaʻa ma Kina, Iapana a me Indonesia. Hoʻokumu ʻia ʻo Konjac me ka glucomannan i loko o nā ʻōpala. He ʻano meaʻai me ka ikehu wela haʻahaʻa, protein haʻahaʻa a me ka fiber meaʻai kiʻekiʻe. Loaʻa iā ia nā ʻano kino a me nā kemika e like me ka wai soluble, thickening, stabilization, suspension, gel, film forming, a pēlā aku. No laila, he meaʻai olakino maoli ia a he mea hoʻohui meaʻai kūpono. Eia kekahi, lawe mai ka konjac extract i nā pono ʻē aʻe i nā wahi ʻē aʻe o ke kino.
COA
| Nā mea | Nā kikoʻī | Nā hualoaʻa |
| Ka nana aku | Pauda keʻokeʻo | Pauda keʻokeʻo |
| Hoʻāʻo | 99% | Holo |
| ʻala | ʻAʻohe | ʻAʻohe |
| Loose Density (g/ml) | ≥0.2 | 0.26 |
| Nalo ma ka maloo | ≤8.0% | 4.51% |
| Koena ma ka Ignition | ≤2.0% | 0.32% |
| PH | 5.0-7.5 | 6.3 |
| Kaumaha molekula maʻamau | <1000 | 890 |
| Nā Metala Kaumaha(Pb) | ≤1PPM | Holo |
| As | ≤0.5PPM | Holo |
| Hg | ≤1PPM | Holo |
| Helu Bacterial | ≤1000cfu/g | Holo |
| Colon Bacillus | ≤30MPN/100g | Holo |
| Huna & Mold | ≤50cfu/g | Holo |
| ʻO ka maʻi bacteria | ʻinoʻino | ʻinoʻino |
| Ka hopena | Kūlike me nā kikoʻī | |
| Ola ola | 2 makahiki ke mālama pono ʻia | |
Hana
1. Hiki i ka pauka Konjac Glucomannan ke hoemi i ka glycemia postprandial, ka cholesterol koko a me ke koko.
2. Hiki iā ia ke hoʻomalu i ka ʻai a me ke kaumaha o ke kino.
3. Hiki i ka Konjac Glucomannan ke hoʻonui i ka naʻau o ke kino.
4. Hiki iā ia ke hoʻomalu i ka maʻi maʻi kū i ka insulin a me ka ulu ʻana o ka maʻi diabetesII.
5. Hiki ke hoemi i ka ma'i pu'uwai.
Palapala noi
1. Gelatinizer (jelly, pudding, Cheese, lole palupalu, jam);
2.Stabilizer(ʻiʻo, pia);
3.Preservatives Agent, Film Former(capsule, preservative);
4.Water-keeping agent ( Baked Foodstuff );
5. Thickening Agent (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food meaʻai);
6.Adherence agent(Surimi);
7. Foam Stabilizer (ice cream, cream, pia)
Pūʻolo & Hoʻouna
