| ≥1 piece |
Konjac gum, hot sale additive of pudding, rich glucomannan, own good thickening, stabilizing, suspension, emulsifying properties
Introduction:
Konjac gum is a kind of hydrogel Polysaccharide extracted from the tubers of various konjac plants. It is a kind of non-ionic colloid with high molecular weight. The konjac gum will swell up when meeting water and then burst to release the KGM polymer. Besides, k onjac gum is widely used in the food industry to make various kinds of Food Additives due to its properties of hydrophilicity, thickening, stability, emulsifying, gelatinization and film forming.
Applications in Food Industry:
| Place of Origin: |
China (Mainland)
|
Type: |
Chewing Gum Bases,Emulsifiers,Preservatives,Stabilizers,Thickeners
|
Appearance: |
White Flour
|
| Odor: |
Odorless
|
Mesh: |
≥120
|
Glucomannan,(dry basis),%: |
≥95
|
| Viscosity, mPa.s: |
30000-36000
|
SO2,ppm: |
≤80
|
Moisture,%: |
≤10
|
| Ash,%: |
≤3.0
|
Lead(Pb),ppm: |
≤1.0
|
Certification: |
QS, FDA, GMP, HACCP, ISO, KOSHER, HALAL
|