Konjac Gum is a kind of pure natural hydrocolloids, Konjac Gum main ingredients is Konjac Glucommanan(KGM)with high purity of more than 85% on dry basis. White in color, fine in particle size, high viscosity and with no special smell of konjac, stable when dissolved in the water.Konjac Gum has the strongest viscosity among the plant -based water -soluble gelling agent. Fine particle size, fast solubility, high expand capability of 100 times of its weight, stable and nearly odorless.
Application Of Konjac Gum
Konjac is grown in China, Korea, Taiwan, Japan and southeast Asia for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin.
Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. The dietary fiber from the root of Amorphophallus konjac is used as a component of weight loss supplements.Konjac supplementation at modest levels has been shown to promote increased butyric acid through improved bowel flora ecology and increase bowel movements in constipated adults.
Specification Of Konjac Gum
Name | Konjac Gum |
CAS No. | 37220-17-0 |
Specification | food grade |
Packing | In 25kg bags |
Functional use | Thickener |
Items | Specifications |
Appearance | white or cream-color and free flowing powder |
Particle size | 120 - 200 mesh |
Viscosity: 1% aqueous solution at, 35°C, 1 hour, Brookfield Model DV-1 viscometer, spindle No. 4,6; 12rpm |
36000 mPas min |
Gluomannan content | 80% min |
Loss on drying | 10% max |
PH of 1% solution in water | 7.0 |
Lead(Pb) | 1.0 mg/kg max |
Arsenic(As) | 3.0 mg/kg max |
SO2 | 0.5 g/kg max |
Insolubles | 6% max |
Total plate count | 5000 cfu/g max |
Yeasts and moulds | 100 cfu/g max |
Coliform | Negative |
Salmonella | Negative |