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kanjac gumkanjac gum
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CAS No.: 37220-17-0 |
Other Names: Glucomannan,KGM, Konjac glucommannan powder |
MF: C6H10O5n |
EINECS No.: 253-404-6 |
Place of Origin: Shanghai China (Mainland) |
Brand Name: Jianying |
Type: Chewing Gum Bases, Stabilizers, Thickeners |
Appearance: White or cream-color powder |
Usage for Food:: Thickener, Food additive, Emul... |
Usage for Medicine:: Antidiabetics,Antiatherosc... |
Usage for cosmetic:: Water-retaining agent |
Usage for Beauty:: Losing weight |
Grade: Food Grade |
Primary Ingredient: Glucomannan |
Glucomannan content: 70%-95% |
Transparence: 65%-84% |
Product function and application
1. Konjac Gum can be especially adopted in food industry for cured meat, canned food, starch food for making the products emulsify and thicken, developing stableness. It is also used in jelly and as a cooking supplement for soups and stewlike dishes. Nowadays, konjac is the best soluble dietary fibre that has been discovered, so it is proved being helpful for people's health.
2. Konjac gum is the natural hydrocolloid with high purity through alcohol purification of the konjac fine flour extracted from the tubers of the alpine plant - fresh konjac.
3. Its main ingredient is glucomannan (KGM) and the dry basis accounts for over 80%. It is featured by white color, uniform and fine particles, high viscosity, uniform and stable aqueous solutions, and no specific odor of konjac.
4. And it has the features of high viscosity, fine particle, quick dissolution, more than 100 times the expansion coefficient, high stability, and no smell.
5. Konjac gum is applied as stabilizer, suspending agent, thickener, emulsifier, and quality improver in European and American food industry (meat, canned products, and flour products).
6. In China and Japan, it is used for delicious food and jelly, and also have important uses in medicine, light industry, chemical industry, textile, tobacco, oil and cosmetics.
7. Konjac gum is complementary to compound with other gum, producing the best viscoelastic effects. Such formulated konjac gum is more enhanced in gel strength and stability of carrageenan and xanthan gum, reaching quality improvement and cost reduction.
8. Application
Properties: |
Main Applications: |
Thermo-irreversible gelling water holding |
Gel foods (konjac noodles, konjac curd and other konjac series animal food-imitating foods, konjac vegetarian) |
|
Thermo-irreversible Gelling Water holding |
Jelly, Pudding |
Gummy candy series | |
Meat product (Ham, Sausage) | |
Pet foods | |
|
Thickening Eulsfing Suspending Stabilizing Water holding Texture improver Dietary fiber source |
Ice cream |
Jam | |
Dairy products, Yogurt | |
Suspending drinks, Fiber drink | |
Frozen foods | |
Fruit juice, Soup, Flavoring drinks | |
Noodles,Pasta,Bread,Cakes,Cokkies | |
Film-froming |
Edible thin film material for food package, slurry, for thin slice food, slurry for thin film foods |
Medical capsule, Microcapsule, Powder essence |
Specifications
1. Name: Konjac Gum
2. CAS No. 37220-17-0
3. Appearance: white or cream-color and free flowing powder
4. Particle size 120 - 200 mesh
5. Widly used in food industry
6. Konjac is a kind of perennial herbage plant with low energy, low protein, and high fiber, glucomannan is the main component of konjac. 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.
7. Konjac also has some physical-chemical properties such as water-soluble, fresh-keeping, thickening, stabilization, suspension, gelling, and 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 of the best healthcare foods for human being in 21 century. As Konjac 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~ 25o.
8. Storage: Stored in dry, dampproof, and dark warehouse. Appropriate storage temperature is below 25°C, relative humidity below 65%, and reserve period not less than 1 year.
9. Sepification 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 |
Packaging & Delivery
Packaging Detail:
Delivery Detail:
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