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Konjak Flour,China huahong price supplier

Konjak Flour
min.order / fob price
≥1 piece
OriginChina
Production Capacity40 Mt/Month
CategoryPlant Extracts
Update Time2021-01-07
company profile
Huahong Bio-Chemical Limited
China
Contact: Mr.Andrew Wang
Tel: 86-755-28268516
Number of Employees: < 20
Business Type: Manufacture & Trade
product details
Model No:02-011
Standard:GB
Origin:China
Brand:huahong

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 

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