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Konjac Gum, which the main component is glucomannan (KGM), is white, even and exquisite in particle with high viscosity and quick soluble. Its swelling coefficient is over 100 times and its water solution is even, stable and odorless. Konjac is both a natural healthy food and perfect food additive.

Function:

  • Konjac gum is used as stabilizer, suspender, thickener, gelling agent, film-former, emulsifier, quality-improver, etc in food industry (jelly, ice cream, meat products, canned products and flour products),which makes it valuable in wide applications.
  • The complex of Konjac gum and other food gum could produce complimentary effect and bring out the best elasticity and viscosity. This mixture can improve the gelling and stabilizing way, the dual abilities of Carrageenan an Xanthan gum. In this way, the quality is improved, but the cost is lowered. Therefore, it is widely used in food industry.
  • It is also used in medicine, chemical, light industry, textile and cosmetics, etc.

Specification:

ItemPPVPLPSPMV
Moisture Content%≤10≤10≤12≤12≤12
Mesh Size40/80/120/20040/80/120/20040/80/120/20040/80/120/20040/80/120
Glucomannan%90~9685~9080~8570~80≥60
Viscosity mpa.s32000/4000030000/3500025000/3000020000/26000≥15000
SO2 ppm≤250≤300≤300≤300≤2000
Clarity %T70/8565/80≥60≥60≥55
PH77776~8
Total Ash%≤1.0≤1.0≤2.0≤2.5≤4.0
Lead ppm≤1.0≤1.0≤1.0≤1.0≤1.0
Arsenic ppm≤0.5≤0.5≤0.5≤0.5≤0.5
Total bacteria cfu/g≤300≤300≤300≤300≤1000
Molds and Yeasts count cfu/g≤30≤30≤80≤80≤100
Pathogenic bacterial cfu/gNoneNoneNoneNoneNone
Comments: Viscosity is tested under 1% Konjac solution at 25℃ by using NDJ-1 Viscometer, #4 rotor at 12 circles/minute.
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