konjac gum,China MING price supplier

 

  Spec

Konjac Gum;  Konjac manan ??? Konnyaku;Glucomannan

  Product Description
Konjac  gum, konjac ,konjac powder
Konjac is a kind of perennial herbage plant with low energy, low protein, and high fiber, glucomannan is the main component of konjac contains more than ten kinds of amino acid required by human body, microelement and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight-losing. It also has some physical-chemical properties such as water-soluble, fresh-keeping, thickening, stabilization, suspension, gelling, binding, it is not only one kind of natural food additive but also one kind of ideal assistant healthcare food , it is recommended by WHO as one kind of ideal assistant healthcare food for human being in 21 century. As Konjac of   Foodchem  is suitable for mild temperature and unsuitable for high temperature, it mainly grows up in mountain areas and hilly lands those are 850 meters above sea level, and annual average ambient temperature is required at 17.5-25.

In China, Konjac  gum is mainly planted in the mountain areas located in south of Qin Mountain, and west mountain areas in Hubei province are the principle place of production for high quality konjac. Konjac was officially listed on the catalog of new source of foods as a common food in document No.9 issued by China Health Minister on February 16 in 1998. In America, Konjac was approved by FDA as a food additives and was published in No.4 edition of Food Chemical Codex(FCC) in 1997, quality standard of konjac extracted powder was also specified in FCC, and konjac extracted powder may serve as gelling agent, thickener , film former, emulsifier and stabilizer[CAS: (37220-17-0),1996] konjac was officially promulgated by European Union with number of L295127,E-425 and was approved/applied for food use.

1.Water solubility:
KGM ( Konjac Gum ) is readily dissolved in water and it can absorb 100-fold as much as water in volume. Its water solution is a pseudo-plastic liquid, characterized by shear thinning. One particle of konjac powder consists of extremely long thread-like macromolecules tangled together. When it comes in contact with water, water molecules enter and are absorbed into the chain, gradually causing the particle to swell to about 200 times as its original volume, and turning the konjac powder into viscous liquid.

2.Thickener:
KGM ( Konjac Gum ) has the highest molecular weight and strongest viscosity among any dietary fiber known to science, and has extremely high density. The unmodified naturally acetylated konjac glucomannan produce highly viscous solutions. Typically, 1% in water of commercially available konjac products has viscosities from at least 20.000cP to more than 40.000cP when measured at 30 oC, the highest than any other natural thickening agents.
KGM ( Konjac Gum ) interacts synergistically with carrageenan, xanthan gum, locust bean gum (LBG) and starch. For example, the addition of 0.02-0.03% crude KGM ( Konjac Gum ) to 1% xanthan gum will raise its viscosity by 2-3 times under heating. Konjac-xanthan gels are cohesive and extremely elastic in nature. Max. gel strength is seen at a ratio of konjac and xanthan between 1:2,5 to 1: 4.

The konjac-carrageenan interaction is similar to that of LBG-carrageenan apart from the konjac-carrageenan interaction being much stronger.
Konjac interacts with most starches to produce a remarkable increase in viscosity allowing for an optimization of starch-rich formulations, whether the purpose is a reduction of calories or improvement of texture.

3.Stabilizer:
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.

4.Gelling Agent:
As a gelling agent, KGM ( Konjac Gum ) is quite unique for its ability to form thermo-reversible and thermo- irreversible gels under different conditions.
In food industry, many kinds of products rely on the Gelling property of hydrophilic colloids to form their special shape or structure and to guarantee their timely thaw at a certain temperature. Carrageenan gum, pectin, gelatin and sodium alginate fall into this category.

Xanthan gum does not gelatinize when used alone, but it can form gel at any pH when used in combination with konjac gum. At a pH of 5, the two gums show a greatest synergistic effect and when xanthan gum is used with konjac gum at a ratio of 3:2, the greatest gelatification will be achieved. This gelatification of the compound gum behaves as heat reversible: it appears in the solid state under indoor temperature only if it is no higher than 40 a ., it will be in a semi-solid or liquid state at 50 a or above. When the temperature drops back to the ambient temperature, it will resume the solid state. Base on this property of the compound gum, various types of jelly, budding, jam and fat-free confectioneries can be made by adopting different concentrations of the compound gum and adjusting to different pH values.

5.Film Former:
Konjac is a powerful film former - both alone and in combinations with other gums such as carrageenan.

6.Soluble Dietary Fiber Source:
The fresh konjac contains an average of 13% dry matter, 64% of the dry matter is glucomannan: 30% is starch.