| ≥1 piece |
Konjac
konjac gum can be used as a gelling agent, thickener, stabilizer, Emulsifier and film former . Unlike xanthan gum, guar gum or locust bean gum, konjac gum is the non-ionic type and therefore little influenced by the salt in the system. At ambient temperature, konjac gum remains stable without precipitation even if the pH drops to a level below 3.3. When konjac gum is used instead of locust bean gum as the stabilizer and added to ice cream, cheese and other dairy products, it will stabilize their quality by preventing the development of ice crystals.
specification of Konjac
|
DESCRIPTION |
WHITE OR LIGHT YELLOW FINE POWDER |
|
PARTICLE SIZE |
120-200 MESH |
|
VISCOSITY |
³ 36000MPA.S MIN. |
|
Glucomannan (KGM) |
³92% |
|
PH |
5.0-7.0 |
|
MOISTURE |
10% MAX |
|
ASH |
4.0% MAX |
|
TOTAL HEAVY METALS |
3PPM MAX |
|
LEAD(PB) |
1PPM MAX |
|
ARSENIC(AS) |
2PPM MAX |
|
YEAST & MOULD |
50CFU/G MAX |
|
SALMONELLA 25G |
NEGATIVE |
|
E.COIL IN 15G |
NEGATIVE |
|
TOTAL PLATE COUNT |
≤1000/G |