PRODUCTS/TECHNOLOGY

产品/科研

Core of our operation lies in science and technology. We have gathered a team of professionals, who have been engaged in scientific research of food ingredients especially hydrocolloids with focus in konjac including plantation, extraction, purification and application.
Konjac gum is one of the most precious stabilizers in food industries. The improvement and optimization of the main ingredient polyglucomanan, can be widely and easily used in various foods in enhancing edible quality. Our application study would aim to meet the practical requirements of customers in the market of food industry. On the other hand, the company still insists on improving konjac cultivation improving quality of next generation.
企业经营核心在于科技，过去我们已经聚集了多位专业人员，经过长时间的磨合、多达数年时间探讨，已经在食品配料和制作 科研、质态配料尤其亲水胶体、蒟蒻/魔芋种植、精细提取及纯化等护取丰硕成果。
蒟蒻/魔芋亲水胶体是食品业最重要的隐定剂之一。 应用「骏兴」优化的亲水胶体葡甘聚糖功能，可广泛及容易在各食品应用， 提升食用价值， 能配合巿场及食品工业客户实务要求。另一方面，至今企业仍坚持蒟蒻/魔芋的种植改善，培养下一代植物优质 品种。

SCIENTIFIC RESEARCH

科研成就

At present, there are more than 10 types of hydrocolloids, such as xanthan, carrageenan (κ, ι, λ type), gum arabic, guar gum, alginic acid, konjac etc. commonly applied in food industries. Molecular structure of each one is different, so that the viscosity and gelling properties are different. Over the past years, our research team has worked continuously to focus on the purity and viscosity of konjac and successfully produced ultra-high viscosity close to 40,000 mPa.s. Such properties of high viscosity would affect corresponding gellation. Thus addition of merely very low dosages to foods, would replace some other hydrocolloids for displaying different function at role. For example, the concept can be applied in developing a gluten replacement.
The company's scientific researchers have 3 technical patents in high viscosity, high stability and ultra-low sulfur. The developed high-quality konjac products are widely used in all aspects of the food industry.
 目前亲水胶体有十多类型如目前黄原胶、卡拉胶（κ，ι，λ型）、阿拉伯树胶、古尔胶、海藻酸、蒟蒻/魔芋胶体……可供选 用，每种胶体分子组织各异，故粘度程度及胶凝性质均各自不同，而各有特点。过去多年<骏兴>科研团队努力不懈专注蒟蒻/魔 芋胶体纯度粘性跟其分子结构研究，终能生产「超高粘」接近40,000mPa.s胶体。由于该胶体高度粘性可影响其凝胶性质，故 在食品中添加极低份量，便可得到应用传统魔芋胶的好处，更可在若干程度上取代部份其他亲水胶体，在不同种类的食品中发 挥特殊功能，例如<骏兴> <易筋宝>，就可以在「类」面粉食物中（即以其他米粮制粉代替面粉）取代面筋。
企业科研人员在高粘度、高稳定性、超低硫方面拥有3项技术专利，并据此开发出了价质的魔芋增稠产品，广泛应用于食品工业 的各个方面。

高粘度 

High viscosity: by patented technology purification process (patent number ZL202221951449.2), unit aqueous viscosity of 1% our natural konjac can reach 40,000 mPa.s, which may be the highest viscosity plant edible plant extract on earth. 

30年魔芋研究经验，获得专利技术提纯工艺（专利号ZL202221951449.2），使天然魔 芋胶体产品粘度可达到4万mPa.s, 可能是可食用最高粘度的植物提取物。

高稳定性 

High stability: Stability is improved by removing much more impurities. The viscosity stability of the aqueous solution may reach more than 90% in 36 hours. 

去除更多杂质，提高了分子结构稳定性，24小时水溶液粘度稳定度达成90%以上。

低硫技术 

Low sulfur technology: The national standard stipulates that the sulfur dioxide residue of konjac flour is<0.9g/kg. However, ours is reduced to less than 0.1g/kg.

去除更多杂质，提高了分子结构稳定性，24小时水溶液粘度稳定度达成90%以上。

粘度高低兼备 

Upper limit of konjac solution: In the supplying market, most konjac products specify minimum aqueous viscosity as of specification. but unable to state an upper limit. We have managed to produce our items within a viscosity range, so as to bear both lower and upper limit.

在供销市场上，一般魔芋胶质量祇列出最低水溶液粘度，而没有最高粘度限度，我们产 品则亦列出高粘度，即高低兼备，使用者可以准确使用。

健康之选 

In the field of personal health, it is understandable that high viscosity of konjac glucomannan is effective in reducing GI of incorporated foodstuff. We possess know-how to produce sugar free candies or fruit-gums for achieving weight management and diabetes control, also water soluble dietary fiber capsules, as well as delaying (or even preventing) hangover for alcoholic consumers. Such know-how is available for "Corporate Joint-venture". We would be glad to manufacture in our facilities on your behaves.

在个人健康方面，本企业的高粘度蒟蒻/魔芋纯化物料可应用于生产降升糖指数食品，诸 于体重管理和患糖尿病友的无糖软糖和果冻及水溶纤维胶囊，及供饮酒人士延迟甚至防 止宿醉；我们亦可提供产品加工服务，欢迎联络「企业合作」部门。