Best Quality for Konjac Gum 36000 Viscosity(mPa.s)

Latin Name                    Amorphophalms konjac .

Family                         Araceae

Part of the Plant Used            Tuber

Product Introduction

Konjac is a kind of renascent herbaceous plant, which mainly grows in the subtropical mountain or hilly areas. There are about 170 kinds of Konjac in the world and about 20 kinds of Konjac in China. The main ingredient of Konjac is Konjac gum, also termed as or Konjac glucomannan(KGM), KGM is a kind of macromolecule polysaccharide is a kind of dietary fiber which is based on konjac flour being obtained from the tuber of amorphophallus konjac by purification process. Konjac glucomanan powder is pure soluble fiber, none protein, none fat, none sugar, none starch.

Konjac Gum :White in appearance without smell. It has high viscosity and transparency, and can be quickly dissolved. The processing procedure: Konjac Fine Powder with alcohol, to get rid of impurities like Starch, ashy substances, cellulose, pigment and alkaloid, thus to get rid of impurity konjac gum. Glucomannan dry base contents accout for 80%-95%in the products. Konjac gum is mainly used in producing high-end food, pharmaceutical and healthcare products and cosmetics, such as jelly, jam, jelly drops, dairy products and medicine capsules, etc.

Purified Konjac Powder:White in appearance ,with a granularity from 40-120 meshes, it has high viscosity, transparency, and can be quickly dissolved. Glucomannan dry base contents account can above 80% in the product. are mainly used in producing medicine, flavouring, health products, chemical etc.

Konjac fine powder: white or light yellow in appearance, with a few black and yellow dots in the middle. Its granularity ranges approximately from 40 to 120 meshes. It has unique konjac smell. Processing procedures: first to peel and clean fresh konjac tubers, and slice them into strips or chips; then dehydrate the konjac strips and chips with baking equipments; finally smash and grind the dried konjac strips and chips with special processing machines, get rid of impurities like starch and fibers to get konjac fine powder.This product is mainly used to produce konjac bean curd and vegetarian food.

Konjac Micro/ Particulate Powder:Milky white in appearance, with a granularity of over 120 meshes. This product has light smell, and can be quickly dissolved. The processing procedure: pulverize konjac fine powder to get konjac micro powder with better quality which is more convenient to use:Boasting good jellying capacity, strong water retaining, thickening property, stability, and containing rich dietary fibers, konjac Particulate Powder can be used in producing meat products, like ham and western-style sausage flavoring powder, soup powder, sauce, wheat flour products, pastry, bionic food, ice cream and cold drink.

Active Ingredients: Glucomannan

Properties:
1. Water-solubility: Can easily be dispersed in hot or cold water and the water absorbency can reach to more than a hundredfold. The solution is the non-plastic liquid. The dissolving speed can increase with the improvement of the granularity. Forms a highly viscous solution with pH values between 5.0 and 7.0

2. Increasing dense ability: The excellent thickening attribute is determined by the big molecular weight and hydration ability and non-electric characteristic. The viscidity of the 1% solution of Konjac powder can reach to 1000 mPas. The highest can reach to 50000 mPas. The mixture with other gums can improve the viscidity further.

3. Gelling attribute: Swells slowly in water until a gel owning a high resistance to crushing and a high tensile strength is formed. Owns synergetic effects together with carrageenan, guar gum and xanthan gum

4. Safe edible history and legal position: Konjac has been applied to vegetable and medicine in China more than 1500 years. FDA has determined that the food mixing material, which was made of Konjac powder, is GRAS, and the food mixing material also can be used in meat products according to the permission of USDA, and FCC has the corresponding standard of Konjac powder. The Konjac powder can be used as food stabilizer, suspending agent, thickening agent, emulsifier, and attribute improving agent and so on. The Konjac powder has been approved by the European union to be used in the food production (DIRECTIVE 98/72/EC). Please look up the formal bulletin of the European union on 4, November, 1998(the number is L295127, E-425). The maximum dosage is 10 g/Kg

Application Fields:

1. Application in the food industry

2. Application in the health care industry

3. Application in the chemical industry