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It may also be used for certain cases of kidney failure with low urine output, decreasing pressure in the eye, to increase the elimination of certain toxins, and to treat fluid build up.
Mannitol acts as an osmotic laxativein oral doses larger than 20 g and is sometimes sold as a laxative for children.
The use of mannitol, when inhaled, as a bronchial irritant as an alternative method of diagnosis of exercise induced asthma has been proposed. A 2013 systematic review concluded there is insufficient evidence to support its use for this purpose at this time.
Mannitol is commonly used in the circuit prime of a heart lung machine during cardiopulmonary bypass. The presence of mannitol preserves renal function during the times of low blood flow and pressure, while the patient is on bypass. The solution prevents the swelling of endothelial cells in the kidney, which may have otherwise reduced blood flow to this area and resulted in cell damage.
Mannitol can also be used to temporarily encapsulate a sharp object (such as a helix on a lead for an artificial pacemaker) while it is passed through the venous system. Because the mannitol dissolves readily in blood, the sharp point will become exposed at its destination.
Mannitol is the primary ingredient of Mannitol Salt Agar, a bacterial growth medium, and is used in others.
Mannitol is also the first drug of choice for the treatment of acute glaucoma in veterinary medicine. It is administered as a 20% solution IV. It dehydrates the vitreous humor and, therefore, lowers the intraocular pressure. However, it requires an intact blood-ocular barrier to work.
Mannitol is popularly used as a cutting agent in cocaine.
Mannitol increases blood glucose to a lesser extent than sucrose (thus having a relatively low glycemic index) and is therefore used as a sweetener for people with diabetes, and in chewing gums. Although mannitol has a higher heat of solution than most sugar alcohols, its comparatively low solubility reduces the cooling effect usually found in mint candies and gums. However, when mannitol is completely dissolved in a product, it induces a strong cooling effect. Also, it has a very low hygroscopicity – it does not pick up water from the air until the humidity level is 98%. This makes mannitol very useful as a coating for hard candies, dried fruits, and chewing gums, and it is often included as an ingredient in candies and chewing gum. The pleasant taste and mouthfeel of mannitol also makes it a popular excipient for chewable tablets.
Mannitol can be used to form a complex with boric acid. This increases the acid strength of the boric acid, permitting better precision in volumetric analysis of this acid.
Isomalt is an equimolar mixture of two disaccharides, each composed of two sugars: glucose and mannitol (α-D-glucopyranosido-1,6-mannitol) and also glucose and sorbitol (α-D-glucopyranosido-1,6-sorbitol). Complete hydrolysis of isomalt yields glucose (50%), sorbitol (25%), and mannitol (25%). It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect (positive heat of solution), lower than many other sugar alcohols, in particular, xylitol and erythritol.
Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide (6-O-α-D-glucopyranosido-D-fructose). The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol (1,6-GPS) and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate (1,1-GPM-dihydrate).
Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, and the European Union.
Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
1.Most of the protein is found in the endosperm layer with additional protein found in the bran layer which constitutes about 7-9% of the whole grain. What we found interesting was that there were two different amino acid profiles found in the endosperm layer versus that of the bran layer with the bran layer having a better amino acid profile (or more complete profile than that of the endosperm layer). By combining both of these protein sources, we were able to achieve the first complete protein source from a grain of rice, which in the past has been unachievable when just using the endosperm layer and thus an incomplete amino acid profile.
2.We are using a form of Whole Grain Rice Protein made from the bran layer as well as the endosperm layer. This does not mean white rice which only uses protein from the endosperm layer and devoid of the better amino acid profile. Oryzatein is the first rice protein that combines both bran and endosperm protein. By doing this we truly have the first complete protein source
3.The typical extraction process uses filtration methods, like wet milling, sieving, separation, and drying and natural enzymes procedure for the actual extraction of protein and is all natural
4.Brown Rice Protein is typically a by-product of manufacturing other food ingredients such as brown rice syrup, rice starch and mono-sodium glutamate. Each of these methods provide different functional and protein realizations. We have realized that in order to achieve this nearly perfect amino acid profile, the best method is to use whole grain brown rice syrup which is how we produce this product.