News

Xanthan gum is a light yellow to white flowable powder with a slight odor. Easily soluble in cold and hot water, neutral in solution, resistant to freezing and thawing, insoluble in ethanol. It is dispersed and emulsified in water to become a stable hydrophilic viscous colloid. Xanthan gum has the following 9 properties: 1. Typical rheological properties: As the shear rate increases, the colloidal network is destroyed, resulting in a decrease in viscosity and thinning of the glue, but once the shear force disappears, the viscosity can be recovered, so it has good pumping and processing performance. Using this feature to add xanthan gum to the liquid that needs to be added with a thickener, not only does the liquid flow easily during the transportation process, but also restores the required viscosity after resting, so it is widely used in the beverage industry. 2. High viscosity at low concentration: The viscosity of the liquid containing 2% to 3% xanthan gum is as high as 3 to 7 Pa s. Its high viscosity makes it have broad application prospects, but at the same time it brings trouble to the post-processing in production. Monovalent salts such as 0.1% NaCl and divalent salts such as Ca and Mg can slightly reduce the viscosity of low glue solution below 0.3%, but can increase the viscosity of higher concentration glue solution. 3. Heat resistance: The viscosity of xanthan gum has almost no change in a wide temperature range (-98~90℃). Even if it is kept at a high temperature of 130 °C for 30 min and then cooled, the viscosity of the solution does not change significantly. The viscosity of the glue did not change after multiple freeze-thaw cycles. In the presence of salt, the solution has good thermal stability. If a small amount of electrolyte such as 0.5% NaCl is added under high temperature conditions, the viscosity of the glue can be stabilized. 4. Acid and alkali resistance: The viscosity of an aqueous solution of xanthan gum is almost independent of pH. This unique property is not possessed by other thickeners such as carboxymethyl cellulose (CMC). If the inorganic acid concentration in the glue solution is too high, the glue solution will be unstable; at high temperature, hydrolysis of polysaccharides by acid will occur, thus causing the glue solution viscosity to decrease. If the content of NaOH is more than 12%, xanthan gum will gel or even precipitate, and if the concentration of sodium carbonate exceeds 5%, it will also cause gelation. 5. Anti-enzymatic hydrolysis: Due to the shielding effect of the side chain, the xanthan gum skeleton has the peculiar ability not to be hydrolyzed by enzymes. 6. Compatibility: Xanthan gum is miscible with most common food thickener solutions, especially after being miscible with alginate, starch, carrageenan and carob gum, the viscosity of the solution increases in the form of superposition. It exhibits good compatibility in aqueous solutions in the presence of various salts. However, high-valent metal ions, high pH will make it unstable, adding a complexing agent can prevent the occurrence of incompatibility. 7. Solubility: Xanthan gum is easily soluble in water, but insoluble in polar solvents such as alcohol and ketone. It is readily soluble in water over a very wide range of temperature, pH and salt concentration, and its aqueous solutions can be prepared at room temperature with minimal air entrainment during agitation. If xanthan gum is mixed with some dry substances such as salt, sugar, monosodium glutamate, etc. in advance, then moistened with a small amount of water, and finally mixed with water, the prepared glue will have better performance. It can be dissolved in many organic acid solutions and has stable performance. 8. Dispersion: The bearing capacity of 1% xanthan gum solution is 5N/m2, which is an excellent suspending agent and emulsion stabilizer in food additives. 9. Water retention: Xanthan gum has a good water retention and preservation effect on food.

What is sodium hydroxide? Sodium hydroxide is an alkaline chemical known for its causticity. When you use it, sodium hydroxide can damage the surfaces it touches, including your skin. In fact, it is so corrosive that people wear protective gear when using it. To make sodium hydroxide, hardwoods are burned at high temperatures to make white ash. They then use a mixture of water and baking soda to penetrate the ash and help remove the sodium hydroxide from the ash. Next, filter out the ashes. This leaves enough sodium hydroxide to make soap and dissolve the fat in animal hides. The dangers of sodium hydroxide Sodium hydroxide corrodes many things, such as metals, plastics, paints, fabrics, and your skin. It's even more dangerous if you get the sodium hydroxide wet. Mixing with water can cause fire. Why do people use sodium hydroxide? People use sodium hydroxide in a variety of products that you may use in your home every day. For example, sewer cleaners contain sodium hydroxide, as do paint strippers and silver brighteners. But the most common use of sodium hydroxide is in soaps. What precautions do people take while using sodium hydroxide? For those who use sodium hydroxide themselves. Sodium hydroxide is a very serious chemical and it is wise to handle it with caution if you plan to use it. Here are some precautions you should take when handling sodium hydroxide: Use goggles and gloves when mixing sodium hydroxide Cover the surface area where you use the newspaper If you get burned while using it, apply vinegar to the area to help relieve the pain Don't lean on the sodium hydroxide mixture, but stand back a little and don't inhale the fumes Use only heat-resistant containers when mixing sodium hydroxide or they may crack or melt allowing the sodium hydroxide to escape Have an existing water source nearby to prevent burns Never leave sodium hydroxide unattended Wash hands thoroughly after handling sodium hydroxide, as even an invisible particle can cause severe irritation How does sodium hydroxide work in soap? Sodium hydroxide is mixed with oil and saponified to become soap. At the beginning of the soap making process, you will mix water, oil, and sodium hydroxide. As the chemical hardens, the liquid turns into a bar of soap. If you cure the soap for three to four weeks, there will be no oil, water or sodium hydroxide left in the soap. Can you make soap without sodium hydroxide? Even though it is scientifically proven that sodium hydroxide is not a threat to us because it is not present in the soap bars we use, some people insist on trying to make soap bars without sodium hydroxide. The only alternative to sodium hydroxide is potassium hydroxide. You can use this chemical in soap making, but it won't create a tough bar of soap. Instead, soaps made with this alternative chemical are soft liquids.

As long as you have been in the kitchen, I am afraid that you will not know oyster sauce, right? Oyster sauce, like soy sauce, vinegar, sugar, salt and other condiments, is an "inseparable" part of the kitchen. As one of the "most fresh products" in the kitchen, oyster sauce is really useful and where to move it. Even if someone doesn't know how to cook, just pour a few pumps of oyster sauce into the pot and it won't get in the way. But recently, the topic of "eating too much oyster sauce can cause cancer" has become a hot topic. Some people think that oyster sauce is the same as other condiments, and there is no need to "buckle it", while others think that eating too much oyster sauce will cause cancer, just like MSG should not be eaten too much. So in response to this situation, let's take everyone to analyze, should oyster sauce be eaten? 01 Basic ingredients of oyster sauce First of all, we have to know what exactly we are eating? What is it made of? Therefore, to determine whether oyster sauce should be eaten or not, it depends on whether there are carcinogens in its ingredient list. The main ingredients of oyster sauce are water, oyster juice, brewed soy sauce, white sugar, edible salt, yeast extract, food additives and preservatives. The main structure is sodium glutamate, hydroxypropyl distarch phosphate, xanthan gum, citric acid , potassium sorbate, potassium phthalate, sucralose, etc. Some people before food additives are well aware that they are very healthy ingredients. But for food additives, we are not very familiar with. Sodium glutamate: It is a sodium salt of the amino acid glutamic acid that can react with ammonia, which can effectively reduce blood ammonia concentration, so it is widely used in medicine in addition to seasoning. However, the use of sodium glutamate should be moderate, because excessive use will not only cause high blood pressure, but also lead to endocrine imbalance and stimulate the brain. Hydroxypropyl distarch phosphate: This is a kind of preservative, which is found behind most food ingredients list. Because of its insoluble in water, odorless and tasteless properties, it basically plays a role in preventing food from rotting and maintaining food. The effect of the validity period. In addition to hydroxypropyl distarch phosphate, potassium sorbate is also a preservative. Xanthan Gum: It is a biological polysaccharide formed by fermentation of sugars. Due to its special structure, it has the functions of stabilizer, gel thickener, and emulsifier. Therefore, everyone will find that oyster sauce is mostly a viscous colloidal liquid, which is precisely due to the thickening and emulsification of xanthan gum. Citric acid: It is an acidic flavoring agent, generally used in the fields of food, chemical industry, and medicine, and does not pose any harm to the human body. So in terms of ingredients, oyster sauce does not cause cancer. However, some people say that sodium glutamate will produce sodium pyroglutamate after high temperature, and sodium pyroglutamate is one of the carcinogens. In fact, this kind of thinking is completely unfounded, because the formation conditions of sodium pyroglutamate are at a high temperature of 120 degrees, and the temperature of cooking is usually about 60-70 degrees, which does not constitute sodium pyroglutamate at all. formation conditions. And since 1980, the US Food and Drug Administration (FDA) has recognized that sodium glutamate is safe as one of the food additives. In 2020, China's National Health Commission and State Administration for Market Regulation have listed sodium glutamate as the national food safety standard of GB 1886.306-2020. So you don't need to believe the rumor that oyster sauce causes cancer. 02 If it is said that oyster sauce is harmful to the body, it may only be due to storage. Many people don't care about the storage conditions on food labels: refrigerated. In fact, low temperature refrigeration of oyster sauce is the correct way. If it is winter, it is fine, but the weather is hot recently, and oyster sauce is easy to deteriorate when placed under high temperature conditions for a long time, resulting in the occurrence of aflatoxin and other harmful substances in the oyster sauce. Aflatoxin will appear in some moldy foods. increases the risk of cancer. Therefore, according to the storage conditions of oyster sauce, it is recommended that you put the used oyster sauce in the refrigerated space of the refrigerator. In order to meet various needs, many merchants now launch small bottles of oyster sauce. Small bottles not only save space, but also shorten the use time. It is highly recommended for everyone to buy in the hot summer. 03 Oyster sauce not only does not harm the human body, but also has many benefits for the human body Oyster sauce can not only season to meet the needs of people's appetite, but also contains many trace elements that are beneficial to the human body, the most abundant of which is zinc, the content of zinc in the human body is second only to iron, and zinc helps human growth. Development, metabolism and brain agility are a great spice for zinc-deficient people and developing children. In addition to trace elements, oyster sauce is also rich in a variety of amino acids. Amino acids can degrade excess cholesterol in the human body and have the effect of lowering blood pressure. It is also very suitable for patients with hypertension and heart disease. And there is taurine in oyster sauce, which can not only enhance human immunity, but also inhibit the secretion of cancer cells. Although oyster sauce has many health benefits, it is not beneficial to eat too much. Eating too much oyster sauce will still increase blood pressure, because the human body needs a range of nutrients every day. Too much or too little will have an impact on the body. , everything is too much, so it is recommended that you give priority to moderation.

Maltodextrin is rich in vitamin D and vitamin E, which can increase the absorption of calcium ions by bones, reduce the probability of osteoporosis, whiten the skin, remove facial pigmentation, promote the discharge of body waste, and relax the bowels. , the effect of weight loss. It can also be used to increase the viscosity of dishes and improve the taste of dishes. Let's take a look at the efficacy and role of maltodextrin with the editor. Who can't eat maltodextrin! 01The efficacy and role of maltodextrin 1. Improve the viscosity of food Improving the viscosity of food is one of the important functions of maltodextrin. It can increase the solubility of various ingredients and can significantly emulsify. more enticing. Maltodextrin can also inhibit the browning reaction of various ingredients, which can prevent the browning of ingredients in the process of processing food. 2. Reduce the sweetness of food Reducing the sweetness of food is also the main effect of maltodextrin. In many candies, an appropriate amount of maltodextrin is added, which can reduce the sweetness of the candy and increase the toughness of the candy, which can make the candy taste more delicious. Attractive, and it is very good for prolonging the shelf life of candies. Usually those foods containing maltodextrin are used by people with high blood sugar and diabetes in life. 3. Replace fat Maltodextrin is also the most common fat substitute in life. People can use maltodextrin to replace fat when making high-fat foods such as salads, ice cream and sausages. After eating, it will not absorb too much fat, nor will it cause diseases due to excessive fat. Regular consumption can also prevent body obesity. 4. Change the appearance and structure of food Changing the appearance and structure of food is also an important effect of maltodextrin. People can add an appropriate amount of maltodextrin when producing convenience foods such as biscuits or cakes. Residues will remain, and the shape and appearance of the food made with maltodextrin are relatively smooth and full, which will give people a feeling of increased appetite. 02 Who can't eat maltodextrin First of all, let's take a look at the specific situation of maltodextrin, which is mainly used to increase the viscosity, increase the dispersibility and solubility of the product, and especially has a better emulsifying effect, such as in soy milk and wheat milk. It can improve the taste, increase the viscosity, and can also be used in food systems. It seems that the role of maltodextrin is for the type of food. However, because maltodextrin has a certain viscosity, it is suitable for people with throat. For patients with these types of diseases, it is best not to eat more, because patients with throat diseases are prone to breathing difficulties. If they drink viscous things, it is easy to threaten their life. Regarding the understanding of maltodextrin, it is easy to be absorbed by the human body and can be used for athletes, patients, etc., and functional milk powder such as sugar-free milk powder, sports drinks are particularly good substances, which can make the product volume continuously This is its specific meaning, but it is necessary to understand what kind of patients cannot eat maltodextrin according to different diseases. actually. Maltodextrin has good nutritional components, but due to the special constitution of some patients, if it is unfavorable to choose food, we must pay more attention to the food that may be added with maltodextrin. During the rapid development of babies, in order to meet the needs of babies, maltodextrin is added to many milk powders. However, under normal circumstances, maltodextrin will not affect the growth and development of children. It is also necessary to understand the composition and content of maltodextrin added in milk powder.

Product Name: Propylene Glycol The latest price (March 7): 15,400 yuan / ton Analysis points: According to the data monitoring chart of the business agency, on March 7, the domestic propylene glycol market moved down slightly. The average ex-factory price of propylene glycol was 15,400 yuan/ton. Compared with the previous working day, the average price was reduced by 67 yuan/ton. , down 0.19%. On the 7th, the domestic propylene glycol market was weak and ran down, the downstream purchasing atmosphere was cautious, the trading atmosphere in the market was general, and the wait-and-see mood was strong. Market outlook forecast: At present, the demand for propylene glycol is weak, and the downstream is cautiously replenishing supplies. The propylene glycol data engineer of the business community believes that in the short term, the domestic propylene glycol market will mainly adjust and operate within a narrow range, and more attention should be paid to the news changes on the supply and demand side. .

Carrageenan dissolved in hot milk forms a gel when cooled. K-type medium milk is brittle in gelatinity and is easy to dehydrate and shrink. Adding phosphate, carbonate or citrate to chelate or precipitate calcium ions can improve its physical properties. L-type milk gel also had syneresis, and the addition of tetrasodium pyrophosphate could significantly reduce the syneresis, but the gel became soft. Dry powdered carrageenan is quite stable, much more stable than pectin and alginate. In neutral and alkaline solutions, carrageenan is stable, especially in pH 9 solutions, and does not hydrolyze even when heated. In acidic solutions, especially in solutions with pH less than 4, carrageenan is prone to acid-catalyzed hydrolysis, resulting in a decrease in gel strength and viscosity. Gel-like carrageenan is more stable than solution-like carrageenan, and is less hydrolyzed by acid at room temperature. (3) Toxicity Rat oral (its calcium salt and sodium salt mixed with 25% corn oil) LD50 is about 5.1 ~ 6.28g/kg. (4) Source and preparation method Carrageenan is extracted from seaweed raw materials such as carrageenan and unicorn. The seaweed raw material is heated and extracted with dilute lye solution or extracted with hot water, precipitated with alcohol, and obtained by drum drying or freeze drying: the alcohol used is methanol, ethanol or isopropanol. When recycling carrageenan by drum drying. Need to add monoglyceride, diglyceride or less than 5% Span 80 as roller stripper. (5) Application In food production, carrageenan is used as thickener, gelling agent, stabilizer, emulsifier and film-forming agent to improve the quality and appearance of food. The freezing point, melting point, and hydrophilicity or size of carrageenan are related to the type of seaweed, the manufacturing method, and the measurement conditions. When measuring viscosity, the temperature must be controlled above its freezing point. Moisten with ethanol, glycerin, sugar syrup, or mix with 3 times or more sugar to improve solubility. Most of λ-type carrageenan can dissolve in cold milk and increase its viscosity, but κ-type and ι-type carrageenan are insoluble or insoluble in cold milk. Dry powdered carrageenan is very stable. It is stable in neutral and alkaline solutions, but is easily hydrolyzed in acidic solutions, especially when the pH is less than 4, resulting in a decrease in gel strength and viscosity. In production, in order to reduce the possible hydrolysis of the acidic food containing carrageenan during sterilization and heating, high-temperature and short-time sterilization methods are often used. Only the aqueous solutions of kappa- and iota-type carrageenans can form gels, and their coagulation is greatly affected by certain cations. Carrageenan, which is all sodium salt, does not solidify in pure water. Adding cations such as potassium, rubidium, cesium, ammonium or calcium can greatly improve its solidification. Within a certain range, the coagulation performance is enhanced with increasing concentrations of these cations. Carrageenan can be compounded with a variety of glues. Some polysaccharides also have an effect on the coagulation of carrageenan. For example, the addition of xanthan gum can make carrageenan gel softer, more viscous and more elastic; the compounding of xanthan gum and iota carrageenan can reduce food syneresis; κ-type carrageenan interacts with konjac gum to form An elastic thermally reversible gel; adding locust bean gum can significantly improve the gel strength and elasticity of kappa-type carrageenan; corn and wheat starch also improve its gel strength; hydroxymethyl cellulose reduces its gel strength. Gel strength; potato starch and tapioca starch have no effect on it. Adding a small amount of carrageenan to ice cream can improve the cake body, make it delicate, smooth and delicious, and it is not easy to melt when placed. The addition amount is 0.01% to 0.03%. If r-carrageenan and carboxymethyl fiber are used in combination, the effect is better. Used in cocoa custard, cocoa milk and cocoa sugar, it can make cocoa powder evenly dispersed in milk and syrup and play a stable role. Cocoa milk is added at 0.025% to 0.025%. If pasteurization is used, carrageenan should be used. If it is prepared with concentrated syrup, the syrup should be mixed into milk before bagging. Adding carrageenan to bread can increase its water retention capacity, thereby delaying hardening, keeping freshness and preventing aging, and the addition amount is 0.03% to 0.5%.

According to the report on research and investment prospect prediction of Chinese konjac gum industry (2022 Edition) released by Limu information consulting, at present, the most important plant hydrophilic gum in the world is mainly melon gum, carrageenan and konjac gum. Konjac gum is extracted from Konjac underground bulb tissue. Due to objective reasons, China's share in the global market of guar gum and carrageenan is less than 1%, while the market share of konjac gum is more than 50%. Konjac gum has been approved by the U.S. Food and drug administration as a food additive. The unique molecular structure of KGM endows konjac gum with rheology, thickening, synergistic, gelling, adhesion, water absorption and film-forming properties. At present, konjac gum is mainly used in the food industry. It is expected to be widely used in chemical industry, papermaking, textile, petroleum and other fields in the future. So far, the global konjac gum output is only 1 / 10 of melon gum. The total amount of konjac flour in China is only about 20000 tons a year. Usually, it takes more than 3 years for small bulbs to be processed into commercial konjac from planting to harvest. The unique growth mode makes konjac difficult to become a high-yield crop. In addition, the harm of soft rot in the planting process makes it difficult to increase the total output of konjac in the world for many years, which limits the application of konjac as a universal hydrophilic colloid. Konjac glucomannan is superior to guar gum in physical and chemical indexes, especially viscosity and gel properties. Among the two main producing countries of konjac, Japan is basically not suitable for the growth of Maitreya konjac, while there are a wide range of suitable planting areas in southern China. With the expansion of cultivation of Maitreya konjac in China, it is reasonable to believe that the substantial increase in Konjac production will further enhance the global market share and industrial concentration of China's Konjac industry, so as to significantly enhance the competitiveness of konjac gum.

Konjac glucomannan, also known as konjac glucomannan (konjac glucomannan) and konjac glucomannan (KGM), is a hydrogel polysaccharide extracted from the underground tuber of perennial Arisaema konjac. Its main ingredient is glucomannan. Konjac gum is a natural food additive, which can be used as thickener and stabilizer in cold drinks, solid drinks, seasoning powder and soup powder; It can also be added to noodles, dumpling skins, meatballs, ham sausage and pastries as a binder to enhance muscle strength and keep food fresh; It can also be used to make bionic food and food preservative film. Konjac gum is a soluble dietary fiber with high viscosity. Even if a small amount is added to food, it can provide a certain amount of high-quality dietary fiber, making the dietary fiber structure of human body more reasonable. Therefore, konjac gum has been successfully applied to food production to replace fat. Because konjac gum has high water absorption expansion coefficient, it can form a unique and stable water holding network structure in products. Therefore, adding konjac gum instead of fat and sugar in meat products, dairy products and ice cream can effectively reduce the content of fat and sugar. It has great application value in the field of low-fat and low sugar foods. Reduce fat and improve taste Adding an appropriate amount of konjac gum to low-fat meat products can reduce fat and improve taste. However, konjac has a special fishy smell. If it is added too much, it will affect the smell of meat products. Therefore, it is necessary to control its addition amount. As the molecular weight of konjac gum decreased, its elastic modulus and viscosity modulus decreased, forming a more elastic and viscous konjac gum. Konjac gum showed good stability during cold storage or frozen storage. Studies have shown that konjac gum, as a fat substitute, is very stable in low-fat meat products under cold storage conditions. And there is no change during refrigeration; The rheology and microstructure of konjac gum can also prove that konjac gum has good cold storage stability; And frozen storage has no significant effect on the characteristics of konjac gum. Sausage is one of the most common low-fat meat products in the market. In addition to color, aroma and taste, its texture is also an extremely important property. The glycan network formed by KGM can improve the texture of substances and make them elastic, and the hydrophilic groups in KGM molecular structure can bind water molecules and prevent the loss of water. Therefore, adding konjac gum to sausage can improve the elasticity and toughness of sausage. Some researchers used konjac gum to replace animal fat and added it to fermented dry sausage to study the effect of konjac gum on the quality of sausage. The results showed that the weight of sausage was reduced, the pH and water holding capacity were affected by the decrease of fat content and processing time, and the increase of konjac gum could reduce the caloric value by 24.5%. With the decrease of fat content, the hardness and chewability increased and the adhesion decreased, but they were within an acceptable range. Meatball is also a very common low-fat meat product in the market. Hu Xiaofang and other researchers cut pork, add ingredients, and add konjac gum before making meatballs. The results show that adding konjac gum in the formula of pork balls can not only reduce fat content and improve dietary fiber content, but also have ideal sensory characteristics. Modified konjac gum has a wide range of applications KGM itself has strong water absorption and is easy to swell in water, but the rheology and stability of the formed sol are poor, which limits its application field. Therefore, konjac gum is modified to make it more widely used. Application of konjac gum in low fat meat products by physical modification Application of konjac gum and other food gums in low-fat meat products in the form of compound. Hydrocolloid has the function of water retention and emulsification in meat products. The use of compound gum can reduce the amount of colloid, reduce the production cost, and improve the performance of monomer gum. Therefore, it has a broader application prospect. Konjac gum can be used as a fat substitute in low-fat meat products. Konjac gum has good synergistic effect with xanthan gum, konjac glucomannan and carrageenan. The compound solution can form thermo reversible elastic gel. The gel strength of konjac gum and xanthan gum increases with the increase of gel concentration and gel time, but decreases with the increase of metal ion concentration. The adhesive strength of the compound glue formed by konjac glucomannan and carrageenan increases with the increase of gel concentration. Proper storage temperature and time can maintain the gel strength of the gel. Zhang Ke and other researchers processed western style enema with pork and duck as raw materials. After the raw meat was mixed, compound gum (konjac gum, xanthan gum and carrageenan) was added before molding to study the influence of its addition amount on the three indexes of comprehensive hardness, elasticity and cohesion of product texture characteristics. The results showed that the texture characteristics of western style enema were better than monomer gum with the same addition level. Wang Zhengrong and others studied the effect of konjac compound gum on the sensory characteristics and quality of western style salted ham. The sensory score of western style salted ham made of konjac compound gum is higher than that made of single konjac gum, with low cooking loss rate and low volatile base nitrogen content, which is similar to that of high-fat reference. The application of konjac gum and high-quality oil as a composite fat substitute in low-fat meat products. The mixture of fat substitutes of different substrates combined in a certain proportion to make them play a synergistic role in fat substitution is called composite fat substitute. Konjac gum can be combined with high-quality oil and fat to synthesize composite fat substitutes for low-fat meat products. Vegetable oil is a functional fat substitute. In meat processing, it can not only reduce the total content of saturated fatty acids in meat products, but also increase the content of monounsaturated fatty acids and polyunsaturated fatty acids. The combination of konjac gum and vegetable oil can optimize the quality of fat in meat products, significantly reduce the content of cholesterol and saturated fatty acids in meat products, increase the proportion of unsaturated fatty acids, and improve the stability of products. When the researchers replaced the fat in fresh mutton sausage with konjac gum, the shelf life and biogenic amine content of sausage during cold storage were not affected by fat substitutes. The researchers used konjac gum combined with health oil (olive oil, flaxseed oil, fish oil) as a fat substitute to add frankfurter sausage. The results showed that the fat content in sausage was reduced, α- The content of functional fatty acids such as linolenic acid (ALA) has been increased. Application of konjac gum in low fat meat products by chemical modification Amorphophallus konjac gel deacetylated modification in low-fat meat products can form thermo reversible gel and heat irreversible gel under different conditions by using konjac glucomannan. Under non alkaline conditions, thermo reversible gel was formed. Under the condition of alkaline or high concentration salt solution, deacetylation reaction occurs under the action of gelling agent, forming a kind of heat irreversible elastic gel, which is called konjac gel, that is modified konjac gum. Modified konjac gum can crosslink with myosin in meat and play a bonding role in the production of meat products, so as to improve the structure and taste of meat products. Tang Dan and other researchers added konjac gum powder to the aqueous solution to obtain the modified konjac gum. The pickled meat pieces were put into the meat grinder and broken into minced meat. Then the modified konjac gum was added into minced meat, stirred and mixed with a stirrer to form. The results showed that the addition of modified konjac gum could improve the elasticity of meatballs and reduce the water loss rate. The quality remained unchanged after high temperature heating. The meatballs also contained dietary fiber konjac gum. Konjac gum graft copolymerization modification in low-fat meat products, the thickening and water absorption of konjac gum can prevent the water and oil separation of meat products and improve the adhesion of meat products; The combination of emulsification and chopping and mixing in the recombination process can improve the adhesion between muscle protein dissolved in minced meat products and minced meat. Chen Jie and other researchers added KGM and its derivative KSAP to poultry reconstituted (duck and goose) ham. The sensory evaluation results showed that the sensory characteristics of reconstituted ham were improved, the analysis of surface oil and water was reduced, and it was conducive to the fusion of poultry; The compactness of the tissue was enhanced, the hardness, adhesion and chewability were reduced, and the elasticity was improved. When producing low-fat meat products, we should not only reduce the fat content and cost on the basis of ensuring the quality of meat products, but also strictly control the addition amount of konjac gum, so as to produce products that meet the needs of consumers. With the change of people's consumption concept of meat products from "quantity" to "quality", it is a healthier development trend to reduce the fat of high-fat meat products. Therefore, konjac gum will be more widely used in low-fat meat products.

Konjac, the only natural source of glucomannan, is a perennial herb of the genus Malmi in Araceae. Its main functional component is konjac glucomannan. As a hydrophilic colloid with excellent performance, it has been widely used in food, medicine, chemical industry, textile, petroleum and other industries as an important industrial raw material because of its good water holding, gelling, thickening, adhesion, reversibility, film-forming and other characteristics. Konjac glucomannan is the main component of konjac. It is the known natural dietary fiber with the largest average molecular weight and the highest viscosity in nature, and it is the only human glucomannan that can be widely extracted and utilized from nature. 1 universal compound characteristics Because of its wide range of sources and special rheological properties and bioactivity, its complex gel has been widely applied in various leading cities: Its Application in food industry includes konjac gel food, as a food additive, and its sol as a preservative for fruit and vegetable products. The unique molecular structure makes konjac glucomannan have unique physical and chemical properties. Different purification methods are proposed according to its special physical and chemical properties. 2 special gelation properties It can form highly viscous hydrogels. Studies show that konjac glucomannan molecular aggregates have higher chain rigidity, and the viscosity of the gel decreases significantly with the decrease of molecular weight. It is easily soluble in aqueous solution and can absorb a large amount of water. It can form reversible gel and form irreversible gel under different conditions after dissolving in water. When the gelatin concentration is high, the gel formed has special properties such as high strength and tensile strength. It can form reversible gel without alkali salt and by mixing with colloid with synergistic effect. 3 application in low energy food In recent years, with the improvement of people's living standards and the enrichment of nutrients, the proportion of people suffering from wealth diseases and civilization diseases has increased gradually Obesity is one of them. Obesity has a significant adverse effect on the human body. It not only affects people's physical appearance, but also causes inconveniences. More importantly, it affects physical and intellectual activities, and causes many related diseases, such as cardiovascular and cerebrovascular diseases, diabetes and so on. Therefore, for healthy people or people with special dietary requirements, the market urgently needs to develop konjac products rich in dietary fiber and low calorie. The compounding of food colloids refers to compounding according to the physical and chemical properties and biological functions of various monomer colloids in an appropriate proportion to obtain a compound with new properties or functions. This new compound can independently play a certain function in a certain kind of food. In the food industry system, the synergy between colloids is widely used. Its advantage is that it can not only save the amount of expensive colloids, but also obtain better results than that of a single colloid. Therefore, in the application of food industry, the compounding between konjac gum and other colloids is also a hot spot. Compared with single food gum, konjac compound food gum has the advantages of expanding the scope of application or strengthening its function. In addition, some food gums will be limited by the place of origin and environment, with low production volume, unstable source, and price fluctuation, which also limits the actual production and application. Therefore, konjac compound food gum has gradually become a research hotspot in the field of food gum, and it is also an important trend in the research, development and application of food gum in the future. 4 broad market prospects At present, the planting area of konjac in China is about 430000 mu, the output of fresh konjac is about 200000 tons, the output of konjac refined powder is about 10000 tons, and the output of konjac refined powder accounts for about 20% of the total output. Konjac is an important hydrophilic colloid resource with resource monopoly advantage in China. Various types of konjac powder are the main product forms of its supply market. The improvement of the quality of various types of konjac powder is the practical requirement for manufacturers to participate in market competition, meet application needs and improve the quality of terminal food. In order to fully tap the production cost of konjac powder and other factors in the downstream market, the cost of konjac powder has a great impact on the domestic market.

Natural pigments are natural coloring substances obtained by extraction and purification from plant, animal and microbial resources. Natural pigments are divided into many types according to different classification methods, such as plant pigments, animal pigments and microbial pigments according to different sources. According to different chemical structures, it can be divided into pyrrole pigments (such as chlorophyll), carotenoid pigments, anthocyanin pigments, flavonoid pigments (such as curcumin), quinone pigments (such as carmine), etc.; according to Its solubility can be divided into water-soluble pigments and fat-soluble pigments. Several factors that affect the stability of natural pigments are described below. pH Many natural pigments are sensitive to changes in pH, and the hue changes dramatically when pH changes. When the pH of curcumin is 2, the water-soluble curcumin has yellow precipitation, and the absorbance is significantly reduced; when the pH is 3-7, the color change is not obvious, it is lemon yellow, and the absorbance changes very little, indicating that the pigment is relatively stable under this condition. ; When the pH is 8, the color is orange-yellow, and the absorbance becomes larger; when the pH is greater than or equal to 9, the color is reddish-brown, indicating that the pigment changes greatly under alkaline conditions. When the pH of anthocyanin is less than or equal to 3, the stability of the pigment is good, and the preservation rate of the pigment still reaches more than 83% after 10 days; when the pH is greater than or equal to 4, the preservation rate of the pigment drops below 80% after 2 days. Therefore, anthocyanins should be stored at pH≤3. Metal ion Many metal ions will also affect the stability of natural pigments, some will play a role in color protection, and some will lead to fading. Different metal ions with a lutein concentration of 0.5g/L have certain differences on the stability of lutein. Na+ and Zn2+ have little effect on the stability of the pigment; Cu2+ and Fe3+ have a greater impact on the stability of the pigment. , the addition of these two metal ions will lead to a significant decrease in the preservation rate of the pigment. illumination Many natural pigments will fade when exposed to light. These natural pigments are photolabile, so natural pigments should be stored in the dark. The study found that outdoor natural light or indoor scattered light will accelerate the degradation of pitaya red pigment. The stronger the light intensity, the worse the stability of the pigment. temperature Many natural pigments will fade under high temperature conditions and are thermally unstable, so natural pigments should avoid high temperature. The research on purple sweet potato pigment found that the preservation rates of the pigment were 91.47%, 84.65%, 59.23%, and 43.23%, respectively, at 40°C, 60°C, 80°C, and 100°C for 6 hours, indicating that with the increase of temperature, the The preservation rate also decreased, and when the processing temperature exceeded 80°C, the temperature had a great influence on the pigment. The research on corn Monascus red pigment found that after 7 days in the refrigerator, the preservation rate of the pigment was still above 90%, and the high temperature treatment had a significant impact on the pigment. The preservation rate was only 61.8% after treatment at 100 °C for 0.5 hours. Pigment stability. Oxidizers and Reductants Factors such as oxidizing agents and reducing agents also affect the stability of many natural pigments. The study of melanin found that with the increase of the concentration of hydrogen peroxide, the absorbance value of the pigment solution showed a significant downward trend, and the oxidant had a certain destructive effect on the pigment; with the increase of the concentration of ascorbic acid, the absorbance value of the pigment solution had a significant The downward trend, the strong reducing agent also has a certain destructive effect on the pigment. The research on blue pigment found that after adding hydrogen peroxide, the light absorption value of the pigment solution dropped sharply, and then stabilized, and the oxidant had a strong destructive effect on the pigment. The research on walnut green skin pigment found that with the increase of hydrogen peroxide concentration, the light absorption value of the pigment solution decreased, and the color gradually became lighter, and the oxidant had a certain destructive effect on the pigment.

Chlorophyll Natural colorant, a kind of green pigment contained in higher plants and all other organisms capable of photosynthesis. Both chlorophyll a and chlorophyll b are soluble in solvents such as ethanol, ether and acetone, but insoluble in water. Therefore, chlorophyll can be extracted with polar solvents such as acetone, methanol, ethanol, and ethyl acetate. 1. Nickname: Chlorophyll B1 2. Appearance: green powder 3. Properties: insoluble in water, a/b soluble in ethanol, ether and acetone 5. Influencing factors temperature Some studies have shown that the degradation rate curve of chlorophyll extract has an obvious inflection point under different heating temperatures. The degradation rate of chlorophyll is slow below 80 °C, and the degradation speed is sharply accelerated above 90 °C. In general, with the increase of temperature, the rate of chlorophyll degradation is gradually accelerated, but the degradation rate is not obvious at lower temperature. sodium copper Chlorophyllin Using natural green plant tissues, such as silkworm dung, clover, alfalfa, bamboo and other plant leaves as raw materials, it is extracted with organic solvents such as acetone, methanol, ethanol, petroleum ether, etc., and the magnesium ions in the chlorophyll center are replaced by copper ions. It is saponified, and the carboxyl group formed after removing the methyl group and the phytyl group becomes the disodium salt. Therefore, sodium copper chlorophyll is a semi-synthetic pigment. 1. Another name: sodium copper chlorophyll, sodium copper chlorophyllin 2. Appearance: dark green powder (dark green water-soluble liquid), odorless or slightly smelly 3. Properties: easily soluble in water, the pH of the solution is 9.5~10.2, when the pH is below 6.5, it can cause precipitation when it encounters calcium. Slightly soluble in ethanol. It is easy to precipitate in acidic beverages. The light resistance is stronger than that of chlorophyll, and it decomposes when heated to above 110 °C. 4. Process flow Raw material→pretreatment→leaching→filtration→saponification→ethanol recovery→petroleum ether washing→acidification copper generation→suction filtration washing→dissolving into salt→filtering→drying→finished product 5. Main use food addition Research on bioactive substances in plant foods has shown that increasing consumption of fruits and vegetables is strongly associated with a decline in diseases such as cardiovascular disease and cancer. Chlorophyll is one of the natural biologically active substances. Metalloporphyrin, as a chlorophyll derivative, is the most unique of all natural pigments and has a wide range of uses. For cosmetics Can be added to cosmetics as a coloring agent. Chlorophyll copper sodium salt is dark green powder, odorless or slightly smelly. The aqueous solution is transparent emerald green, which deepens with the increase of concentration, and has good light resistance, heat resistance and good stability. The pH of 1% solution is 9.5~10.2. When the pH is below 6.5, it can cause precipitation when it encounters calcium. Slightly soluble in ethanol. It is easy to precipitate in acidic beverages. The light resistance is stronger than that of chlorophyll, and it decomposes when heated to above 110 °C. Due to its stability and low toxicity, copper chlorophyll sodium salt is widely used in the cosmetic industry. medical applications Applied research in the medical field has bright prospects because it has no toxic side effects. A paste made from copper chlorophyll sodium salt can accelerate wound healing when treating wounds. It is used as an air freshener in daily life and clinical practice, especially in anti-cancer and anti-tumor research. Chlorophyll copper sodium salt has the effect of scavenging free radicals. The research considers adding it to cigarette filters to remove various free radicals in the smoke, thereby reducing the harm to the human body. oil soluble chlorophyll 1. Appearance: green liquid 2. Ingredients: copper chlorophyll, tert-butyl hydroquinone, soybean oil 3. Properties: Soluble in edible oil, essential oil, propylene glycol, ethylene glycol, insoluble in water

Sodium benzoate is mainly used as a food preservative Sodium benzoate is the sodium salt of benzoic acid, the chemical formula is C7H5NaO2, the appearance is white granules or crystalline powder, with a slight benzoin odor and a slightly sweet and astringent taste. Sodium benzoate is easily soluble in water, the aqueous solution is alkaline, soluble in some organic solvents such as methanol, ethanol and glycerol, and is stable in air. Sodium benzoate can be used in food, medicine, cosmetics, dyes, plastics and other industries. The food and beverage field is an important application market for sodium benzoate. Because sodium benzoate has broad-spectrum antimicrobial properties, it is mainly used as a preservative in food and beverages, especially under acidic conditions, sodium benzoate has a strong antibacterial effect, and is widely used in preserves, jams, fruit juices, carbonated drinks, cream, Antiseptic field of candy, soy sauce and other products. In addition, sodium benzoate can also be used to synthesize fungicides, mordants, plasticizers, fragrances and other products, used in medicine, dyes, plastics, cosmetics and other industries. Sodium benzoate has excellent bactericidal and bacteriostatic effects under acidic conditions, but loses bactericidal and bacteriostatic effects under alkaline conditions, and is highly dependent on the pH value of food and beverages in practical applications. As a food and beverage preservative, sodium benzoate has the advantage of being stable in the air, but it will produce astringency in the production of meat products. Based on the above problems, potassium sorbate and other preservatives with better preservative effect, wider application range of pH value, no odor, good thermal stability and higher safety have a greater substitution effect on sodium benzoate. Industry analysts from Xinsijie said that sodium benzoate is mainly used as a food and beverage preservative and needs to be used in products with an acidic pH value. In addition, it can also be used in medicine, cosmetics, dyes, plastics and other fields. my country's market demand continues to grow.

1. What are pigments: The substances that make various substances produce various colors are pigments. We see various colorful foods every day because they contain various pigments, so we see foods with various colors. If the food does not contain pigments, Then the food we see will be transparent or white. 2. Why add pigments to food: Food pays attention to color, aroma and taste. Color ranks first, which shows the importance of pigments in food. Foods with good color, aroma and taste can enhance appetite through visual sensory stimulation. In order to attract people's appetite, food A variety of colors are added to attract consumers, and it is understood that orange food can make people want to eat the most. 3. Is the pigment a food additive? Pigments are food additives and belong to the category of colorants in food additives. 4. Classification of pigments: The pigments added in food are divided into synthetic pigments and natural pigments. Various pigments can be combined in different proportions of the three primary colors of red, yellow and blue to generate countless and various colors. 5. Source of pigment: Synthetic pigments refer to organic pigments prepared by artificial chemical synthesis methods, mainly made of aniline dyes separated from coal tar as raw materials. According to the structure, synthetic pigments can be divided into azo and xanthene and diphenylmethane pigments; natural pigments refer to the pigments extracted and separated from plants, animals, microorganisms or minerals by physical methods without changing the molecular structure of the pigments. Oil-soluble and alcohol-soluble pigments. 6. The hazards of pigments: There is no harm in using all kinds of pigments reasonably and legally. However, a large number of studies have shown that excessive consumption of synthetic pigments will deposit in the liver, which can lead to decreased fertility and teratogenicity. Some synthetic pigments may be converted into carcinogens in the human body, which can cause developmental disorders and hyperactivity in children. Use in cosmetics can cause inflammation. It may even become cancerous; natural pigments are not harmless, and excessive consumption is not safe. For example, continuous consumption of citrus, or radish and other foods will cause excessive or radish substances, causing symptoms such as yellowing of the skin , but stop eating for a while and it will automatically return to normal. 7. my country allows the use of synthetic pigments in food: As of October 24, 2015, the synthetic pigments allowed in GB2760 are: erythrosine and its aluminum lake, indigo and its aluminum lake, titanium dioxide, tomato red, riboflavin, beta-carotene, quinoline yellow , bright blue and its aluminum lake, tart yellow and its aluminum lake, sunset yellow and its aluminum lake, acid red (also known as azorubine), amaranth and its aluminum lake, new red and its aluminum lake Lake, carmine and its aluminum lake, iron oxide black, iron oxide red, allura red and its aluminum lake seventeen species. 8. my country allows the use of natural pigments in food: As of October 24, 2015, the natural pigments allowed in GB2760 are: β-Apo-8'-carotene, lycopene, citrus yellow, black bean red, black currant red, safflower yellow, red rice red, Monascus red, monascus yellow, natural beta-carotene, peanut red, curcumin, caramel color, golden cherry brown, chrysanthemum yellow extract, cocoa shell color, chili orange, chili red, chili oleoresin, blue indigo fruit Red, Radish Red, Sunflower Red, Roselle Red, Mimon Yellow, Grape Skin Red, Mulberry Red, Sea Buckthorn Yellow, Jujube Red, Natural Amaranth Red, Acorn Shell Brown, Cochineal Red, Annatto Orange, Bayberry Red, Lutein, Copper Chlorophyll, Sodium Copper Chlorophyll, Potassium Chlorophyll, Corn Yellow, Lingonberry Red, Phycocyanin, Gardenia Yellow, Gardenia Blue, Vegetable Carbon Black, Lithospermum Red, Purple Sweet Potato Pigment, Lac Red, Forty-eight kinds of sorghum red, beet red and so on. 9. The function or physiological activity of pigment: Almost all synthetic pigments cannot provide nutrients to the human body and have no beneficial physiological functions; some natural pigments are also raw materials for health care products, which have health care effects and certain physiological functions on the human body, such as lycopene, carotene, flowers The anti-oxidation and free radical removal effects of cyanin, the protective and repairing effect of lutein on the macula, the anti-inflammatory and muscle-building, anti-tumor effects of curcumin, etc. 10. Suggestions for choosing colored foods: Usually, after we eat or drink, we observe our mouth and tongue. If there are pigment residues, it is recommended to eat less of this type of food. Generally, this is only the case with synthetic pigments and high concentrations; many red and purple natural pigments are A large number of anthocyanin-like pigments synthesized by plants themselves. The role of these anthocyanins is to absorb excess sunlight, neutralize excess free radicals, and protect the normal work of chloroplasts. From this perspective, anthocyanins are indeed playing an antioxidant role. But it should be noted that this is in plants, not necessarily in animals or in humans. The antioxidant mechanism of the human body is completely different from that of plants. Also, eating a lot of antioxidants is not necessarily a good thing. A review published in the Journal of the American Medical Association (JAMA) in February 2007 hit even harder on antioxidant supplements. If a total of 68 studies involving more than 230,000 people are summarized, it can be seen that several of the antioxidants analyzed (vitamin A, vitamin E and beta-carotene) had no effect on mortality. Dr. Yun Wuxin of the Scientific Squirrel Society once wrote that, so far, in an analysis of 47 reliable high-quality studies, these antioxidants even slightly increased mortality. Excessive antioxidants bring more uncertainty. Lutein has a certain protective effect on the macula of the eye, but the current publicity on the health care effect of lutein in the market is somewhat exaggerated. The actual effect may only be experienced by those who have eaten it. If eating anthocyanins can really rejuvenate youth, and eating lutein can make eyes brighter, then we will recognize these side effects. But the key point is that according to the current human experiment results, eating anthocyanin has almost no obvious effect, and the eyes of people who eat lutein are not much brighter. The efficacy of many functional health products has been exaggerated, so it seems that we do not need to worry about this substance at all. Even if we supplement anthocyanins and lutein with a better mentality than nothing, then we can choose to eat more purple cabbage, red cabbage moss and red amaranth to supplement anthocyanins, and eat more carrots and corn. With pumpkin, you can supplement lutein and carotene. It is no problem to eat more colorful and colorful fruits and vegetables. There is absolutely no need to let your purse bleed.

In many cosmetics, its active ingredient is propylene glycol, which is colorless, sticky and hygroscopic, and is one of the cosmetic ingredients, and then some users worry about whether it is harmful to the body. So let's take a look at the effects of propylene glycol on the skin. Basically harmless. Propylene glycol is a transparent, colorless, viscous, hygroscopic fatty alcohol liquid, such as ointments, masks, lotions, facial cleansers, essences, makeup removers, moisturizing lotions, various extracts, etc. , which can be seen in cosmetics. It is a very common moisturizing material in makeup remover. Its function is to help water molecules dissolve facial dirt and avoid rapid drying of the skin during makeup removal. Also commonly used in lotions and serums, it not only moisturizes but also helps skin actives penetrate into the skin. In addition, it has antiseptic properties but is irritating to human skin and eyes. It is a small molecule moisturizing agent, which can leave moisture in the stratum corneum, and the water absorption rate is not high. Propylene glycol also has certain side effects on the skin. The first is the irritating effect. Some people will feel burning and itching on the face when using it. This is a mild allergic reaction. When this symptom occurs, stop using it. Again, degreased. Propylene glycol has fat-soluble properties, strong permeability and high solubility. Excessive use can cause certain damage to the skin. Long-term use of high-dose propylene glycol can affect the skin epidermis and sebum structure. There is also the possibility of dermatitis. Propylene glycol is irritating to the skin and mucous membranes, and can be highly irritating in high concentrations and may cause skin redness, rash, itching and roughness. Adding small doses of propylene glycol had no effect on the skin. Propylene glycol is a very common ingredient in skin care, and it has been proven in scientific tests that it has a good effect on skin moisturizing. It is a commonly used ingredient in many cosmetics, and it can be said that the effect is good.

Recently, international experts published a conference consensus document in the Journal of Nutrition, in which experts highly emphasized the importance of vitamin A precursor - beta-carotene, as it can increase total vitamin A. A content. In the conference consensus document, experts in medicine and nutrition reinterpreted beta-carotene in terms of physiology, supply status and recommended intake. DSM Nutraceuticals Ltd hosted the meeting, which was led by Tillman of Biochemistry and Nutrition Research at the University of Hohenheim. Gruen (Tilman.Grune) professor and some other professors. The meeting consensus focused on the conversion of beta-carotene to vitamin A and the function of increasing total vitamin A intake. DSM spokesman Peter. Engel (Peter Engel) said that at present, a large part of the European, American and Asian populations have insufficient intake of vitamin A precursors, so fortifying foods with beta-carotene and dietary supplements can help improve this situation. vitamin precursor Gruen said that the main function of beta-carotene is that it can be converted into vitamin A, which has been demonstrated in many studies on the recommended intake of vitamin A, and that beta-carotene has other important functions, but These functions have not been demonstrated in humans, and there is no difference between natural beta-carotene and chemically synthesized beta-carotene. vitamin deficiency Experts say dietary beta-carotene intake is uneven among the population, and recent studies have shown that parts of the world's population are not consuming dietary vitamin A precursors to increase vitamin A intake. In the United States and the United Kingdom, most people consume 1-2 mg/day of beta-carotene, while a significant portion of the Asian population has low intakes of vitamin A precursors. It can be seen from the data in the national survey and food composition that a considerable number of people need to supplement beta-carotene. Young people can show mild vitamin A deficiency if they do not get enough total vitamin A, but vitamin A is very important for pregnant and breastfeeding women. recommended intake The researchers pointed out that although consumption of fruits and vegetables can help increase the amount of vitamin A, the daily intake of 2 to 4 mg of beta-carotene does not meet the recommended intake standard. The difference between total vitamin A intake and vitamin A precursor intake can well explain the function of vitamin A precursor conversion to vitamin A. To narrow the difference, additional intake of vitamin A precursor is necessary. For 95% of the population to meet the recommended total vitamin A intake, the recommended intake of beta-carotene should be raised to 7 mg/day, Gruen and colleagues said. importance peter. Engel (Peter Engel) added that the recent media reports of some high-risk smokers eating beta-carotene to develop lung cancer phenomenon have made people distrust and care about fortified and supplemented foods. These events exacerbate the vitamin deficiency situation, and beta-carotene must be given great attention as a safe vitamin A supplement.

Konjac glucomannan, also known as konjac glucomannan (konjac glucomannan) and konjac glucomannan (KGM), is a hydrogel polysaccharide extracted from the underground tuber of perennial Arisaema konjac. Its main ingredient is glucomannan. Konjac gum is a natural food additive, which can be used as thickener and stabilizer in cold drinks, solid drinks, seasoning powder and soup powder; It can also be added to noodles, dumpling skins, meatballs, ham sausage and pastries as a binder to enhance muscle strength and keep food fresh; It can also be used to make bionic food and food preservative film. Konjac gum is a soluble dietary fiber with high viscosity. Even if a small amount is added to food, it can provide a certain amount of high-quality dietary fiber, making the dietary fiber structure of human body more reasonable. Therefore, konjac gum has been successfully applied to food production to replace fat. Because konjac gum has high water absorption expansion coefficient, it can form a unique and stable water holding network structure in products. Therefore, adding konjac gum instead of fat and sugar in meat products, dairy products and ice cream can effectively reduce the content of fat and sugar. It has great application value in the field of low-fat and low sugar foods. Reduce fat and improve taste Adding an appropriate amount of konjac gum to low-fat meat products can reduce fat and improve taste. However, konjac has a special fishy smell. If it is added too much, it will affect the smell of meat products. Therefore, it is necessary to control its addition amount. As the molecular weight of konjac gum decreased, its elastic modulus and viscosity modulus decreased, forming a more elastic and viscous konjac gum. Konjac gum showed good stability during cold storage or frozen storage. Studies have shown that konjac gum, as a fat substitute, is very stable in low-fat meat products under cold storage conditions. And there is no change during refrigeration; The rheology and microstructure of konjac gum can also prove that konjac gum has good cold storage stability; And frozen storage has no significant effect on the characteristics of konjac gum. Sausage is one of the most common low-fat meat products in the market. In addition to color, aroma and taste, its texture is also an extremely important property. The glycan network formed by KGM can improve the texture of substances and make them elastic, and the hydrophilic groups in KGM molecular structure can bind water molecules and prevent the loss of water. Therefore, adding konjac gum to sausage can improve the elasticity and toughness of sausage. Some researchers used konjac gum to replace animal fat and added it to fermented dry sausage to study the effect of konjac gum on the quality of sausage. The results showed that the weight of sausage was reduced, the pH and water holding capacity were affected by the decrease of fat content and processing time, and the increase of konjac gum could reduce the caloric value by 24.5%. With the decrease of fat content, the hardness and chewability increased and the adhesion decreased, but they were within an acceptable range. Meatball is also a very common low-fat meat product in the market. Hu Xiaofang and other researchers cut pork, add ingredients, and add konjac gum before making meatballs. The results show that adding konjac gum in the formula of pork balls can not only reduce fat content and improve dietary fiber content, but also have ideal sensory characteristics. Modified konjac gum has a wide range of applications KGM itself has strong water absorption and is easy to swell in water, but the rheology and stability of the formed sol are poor, which limits its application field. Therefore, konjac gum is modified to make it more widely used. Application of konjac gum in low fat meat products by physical modification Application of konjac gum and other food gums in low-fat meat products in the form of compound. Hydrocolloid has the function of water retention and emulsification in meat products. The use of compound gum can reduce the amount of colloid, reduce the production cost, and improve the performance of monomer gum. Therefore, it has a broader application prospect. Konjac gum can be used as a fat substitute in low-fat meat products. Konjac gum has good synergistic effect with xanthan gum, konjac glucomannan and carrageenan. The compound solution can form thermo reversible elastic gel. The gel strength of konjac gum and xanthan gum increases with the increase of gel concentration and gel time, but decreases with the increase of metal ion concentration. The adhesive strength of the compound glue formed by konjac glucomannan and carrageenan increases with the increase of gel concentration. Proper storage temperature and time can maintain the gel strength of the gel. Zhang Ke and other researchers processed western style enema with pork and duck as raw materials. After the raw meat was mixed, compound gum (konjac gum, xanthan gum and carrageenan) was added before molding to study the influence of its addition amount on the three indexes of comprehensive hardness, elasticity and cohesion of product texture characteristics. The results showed that the texture characteristics of western style enema were better than monomer gum with the same addition level. Wang Zhengrong and others studied the effect of konjac compound gum on the sensory characteristics and quality of western style salted ham. The sensory score of western style salted ham made of konjac compound gum is higher than that made of single konjac gum, with low cooking loss rate and low volatile base nitrogen content, which is similar to that of high-fat reference. The application of konjac gum and high-quality oil as a composite fat substitute in low-fat meat products. The mixture of fat substitutes of different substrates combined in a certain proportion to make them play a synergistic role in fat substitution is called composite fat substitute. Konjac gum can be combined with high-quality oil and fat to synthesize composite fat substitutes for low-fat meat products. Vegetable oil is a functional fat substitute. In meat processing, it can not only reduce the total content of saturated fatty acids in meat products, but also increase the content of monounsaturated fatty acids and polyunsaturated fatty acids. The combination of konjac gum and vegetable oil can optimize the quality of fat in meat products, significantly reduce the content of cholesterol and saturated fatty acids in meat products, increase the proportion of unsaturated fatty acids, and improve the stability of products. When the researchers replaced the fat in fresh mutton sausage with konjac gum, the shelf life and biogenic amine content of sausage during cold storage were not affected by fat substitutes. The researchers used konjac gum combined with health oil (olive oil, flaxseed oil, fish oil) as a fat substitute to add frankfurter sausage. The results showed that the fat content in sausage was reduced, α- The content of functional fatty acids such as linolenic acid (ALA) has been increased. Application of konjac gum in low fat meat products by chemical modification Amorphophallus konjac gel deacetylated modification in low-fat meat products can form thermo reversible gel and heat irreversible gel under different conditions by using konjac glucomannan. Under non alkaline conditions, thermo reversible gel was formed. Under the condition of alkaline or high concentration salt solution, deacetylation reaction occurs under the action of gelling agent, forming a kind of heat irreversible elastic gel, which is called konjac gel, that is modified konjac gum. Modified konjac gum can crosslink with myosin in meat and play a bonding role in the production of meat products, so as to improve the structure and taste of meat products. Tang Dan and other researchers added konjac gum powder to the aqueous solution to obtain the modified konjac gum. The pickled meat pieces were put into the meat grinder and broken into minced meat. Then the modified konjac gum was added into minced meat, stirred and mixed with a stirrer to form. The results showed that the addition of modified konjac gum could improve the elasticity of meatballs and reduce the water loss rate. The quality remained unchanged after high temperature heating. The meatballs also contained dietary fiber konjac gum. Konjac gum graft copolymerization modification in low-fat meat products, the thickening and water absorption of konjac gum can prevent the water and oil separation of meat products and improve the adhesion of meat products; The combination of emulsification and chopping and mixing in the recombination process can improve the adhesion between muscle protein dissolved in minced meat products and minced meat. Chen Jie and other researchers added KGM and its derivative KSAP to poultry reconstituted (duck and goose) ham. The sensory evaluation results showed that the sensory characteristics of reconstituted ham were improved, the analysis of surface oil and water was reduced, and it was conducive to the fusion of poultry; The compactness of the tissue was enhanced, the hardness, adhesion and chewability were reduced, and the elasticity was improved. When producing low-fat meat products, we should not only reduce the fat content and cost on the basis of ensuring the quality of meat products, but also strictly control the addition amount of konjac gum, so as to produce products that meet the needs of consumers. With the change of people's consumption concept of meat products from "quantity" to "quality", it is a healthier development trend to reduce the fat of high-fat meat products. Therefore, konjac gum will be more widely used in low-fat meat products.

Propylene glycol is mainly used as a moisturizing agent, solvent and solubilizer in skin care products. 1. Propylene glycol is added to skin care products and is generally used in lotions and essences. Because it is a polyol type, it is a small molecule moisturizing ingredient, which can lock in moisture and play a moisturizing role, but its water absorption is relatively weak and moisturizing. General effect. 2. 1,2-Propanediol has lower cost, better antifreeze effect and certain antibacterial effect; 1,3-Propanediol is relatively less irritating to the skin and is more natural and safe, but its cost is higher. Generally, most low-end skin care products contain 1 or 2 propylene glycol. Remember to check the ingredient list when purchasing. 3.Propylene glycol face masks are harmless to the skin. 4. 45% propylene glycol is used as the chemical raw material for producing unsaturated polyester resin. The pharmaceutical grade propylene glycol is 1,2-propylene glycol, which is a colorless and transparent viscous liquid, odorless, slightly sweet in taste and hygroscopic.