| ≥1 piece |
konjac gum, also termed as Konjac glucomannan or Konnyaku (in japan) is a kind of dietary fiber which is based on konjac flour obtained from the tuber of Amorphophallus konjac by means of drying and milling. Through further extraction and drying process of konjac flour , konjac glucomannan can be obtained.
Konjac of choice with no pesticide or fertilizer
Properties:
1.Average molecular weight of 200,000 up to 2,000,000
2.Can easily be dispersed in hot or cold water
3.Forms a highly viscous solution with pH values between 5.0 and 7.0
4.Swells slowly in water until a gel owning a high resistance to crushing and a high tensile strength is formed
5.Owns synergetic effects together with carrageenan, guar gum and xanthan gum
6.Odorless and tasteless
Fields of application:
1.As dietry fiber
2.Jelling, water adsorption and plasticity improvement in bakery and pastry products, in jellies and meat products
3.Water absorption, thickening, emulsifying and stabilizing in could beverages, ice cream, dairy products, catsups and in flavoring powder
4.Viscosity enhancement, the improvement of the water absorption and as dietary fiber in wheat foods, pastries and instant frozen foods
5. film-forming,
| Items | Konjac Particulate Powder | ||||
| Grade | YZ-W-20 | YZ-W-20H | YZ-W-17 | YZ-W-17H | YZ-W-13 |
| Granularity | ≥120 | ≥120 | ≥120 | ≥120 | ≥120 |
| Glucomannan Ddry-based Content% | ≥70 | ≥75 | ≥78 | ≥70 | ≥60 |
| Viscosity(mpa.s) | ≥20000 | ≥20000 | ≥17000 | ≥17000 | ≥5000 |
| Transparency(%) | ≥45 | ≥55 | ≥40 | ≥50 | ≥35 |
| Moisture(%) | ≤13 | ≤13 | ≤13 | ≤13 | ≤13 |
| Ash(%) | ≤4.5 | ≤4.5 | ≤4.5 | ≤4.5 | ≤4.5 |
| SO2(g/kg) | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 |
| Pb(mg/kg) | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 |
| As(mg/kg) | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 |
| PH | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 |
| Bacteria Amount | ≤10000 | ≤10000 | ≤10000 | ≤10000 | ≤10000 |
| Mold+Yeast | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 |
| Odor | Less distinctive smell of Konjac | ||||
| Color | Light Yellow Powder | ||||
| Properties | Application | |
| water retention and Thermo-reversible | 1.Jelly, Pudding 2.Meat products (sausage, western style ham) 3.Gummy candy series | |
| Thickening Emulsifing Suspending Stabilizing Water retention Texture improver Dietary fiber source | 1.Icecream 2.Jam 3 .Dairy products,Yogurt 4.Suspending drinks,Fiber drinks 5.Frozen foods 6.Fruit juice, Soup. 7.Flavoring drinks 8.Noodles,Pasta,Bread, Cake, Cookie | |