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Brand : FISINO
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Country of Origin : China
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Konjac Gum
DESCRIPTION
Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
SPECIFICATION
Item | Standard | |||
1 | 2 | 3 | 4 | |
Appearance & Odor | White to Yellowish with a few brown particies, odorlessness | |||
Particle Size(Mesh) | 90% pass 120 mesh | |||
Glucomannan Content(%) | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
Viscosity(mPa▪s) | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
Transparency(%) (0.5% solution 550nm) | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
Moisture(%) | ≤ 10 | |||
Total Ash(%) | ≤ 3.0 | |||
Lead(Pb)(mg/kg) | ≤ 0.8 | |||
Arsenic(As)(mg/kg) | ≤ 3.0 | |||
Sulfur Dioxide(SO2)(g/kg) | ≤ 0.9 | |||
pH(1% Aqueous Solution) | 5.0-7.0 | |||
Total Plate Count(cfu/g) | ≤ 2000 | |||
Yeast & Moulds(cfu/g) | ≤ 100 | |||
APPLICATION
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives.
For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect.
Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
