In hot and humid summer weather, food can easily become moldy and smelly if not stored properly. Sporoderm-broken 영지버섯 spore powder is no exception. Improper storage can cause the spore powder to spoil and develop an Artemisia ordosica taste.
Why does spore powder develop anArtemisia ordosica taste?
It is important to note that spore powder contains spore oil. When oils are exposed to high temperatures or prolonged contact with air, they can easily oxidize and produce anArtemisia ordosica taste.
그만큼Artemisia ordosica taste is a characteristic of rancid oils. The presence of rancidity in spore powder indicates that its acid value has exceeded the standard.
The acid value is an indicator of the amount of free fatty acids in fat and is also a measure of fat quality. The lower the acid value, the higher the quality of the oil and the fresher the food. Conversely, a high acid value indicates that the food has become severely spoiled.
How can Sporoderm-broken 영지버섯 spore powder be stored for better preservation?
The sporoderm of영지버섯 spores consists of a layer of chitin and cellulose. Despite being more readily absorbed by the human body after the sporoderm is broken, spore powder is also prone to deterioration due to oxidation.
Sporoderm-broken 영지버섯 spore powder is not heat-resistant. In hot summer weather, the spore powder can develop a noticeable Artemisia ordosica or sour and rotten taste due to improper storage or exposure to moisture. Such spore powder should not be consumed to avoid any adverse effects on the body.
In hot and humid summer conditions, it’s important to store영지마 products in a cool, dry place and seal them properly. This helps prevent spoilage and preserve their quality.
While improper storage can contribute to the development of an odor in spore powder, oxidation during processing is another significant factor.
As previously mentioned, the oxidation of 영지마 products can occur due to several factors, including high environmental temperatures and prolonged exposure to air. The processing technology and environmental control conditions during processing also play a significant role in preventing oxidation. To address this, GanoHerb Group has adopted low-temperature physical sporoderm-breaking technology during the sporoderm-breaking process as one of the important measures to prevent oxidation. Additionally, in the production of 영지버섯 포자유, GanoHerb uses supercritical carbon dioxide extraction technology to achieve continuous extraction and encapsulation, further ensuring that the spore oil product remains fresh and unoxidized.
This is why it’s important for consumers to choose reputable brands when buying 영지마 제품. These brands ensure their products are made in regulated workshops using high-standard processes, providing the expected benefits of 영지마.
Even though cell-wall broken 영지버섯 spore powder is a great product, consumers should still choose reputable brands when purchasing it. Only by consuming it regularly and correctly can the 영지마 product provide its maximum benefits.
