Home
>
PRODUCTS
>
Konjac Root Gum
>
|
|
| Place of Origin | China |
| Brand Name | ESKONJAC |
| Certification | ISO, FSSC22000, FDA, GRAS, KOSHER, HALAL, ORGANIC |
| Model Number | YZ-J-20 |
Organic Konjac Glucomannan Powder Konjac Flour As Food Additives
Product Description:
1. What is konjac and konjac powder?
Konjac, also termed as or Konjac glucomannan(KGM) or konyaku (konnyaku), konjak, Amorphophallus konjac, konjaku,
konnyaku potato,devil's tongue, voodoo lily, snake palm, elephant yam (paeoniifolius), shirataki.
Konjac belongs to perennial herbal plants of Araceae family, mainly grows in the moutainous regions (400-1500m above the sea level)
and is harvested once a year in October. China is the main production area and accounts for about 70% of the world's konjac production.
Konjac powder is got from konjac root by cleaning, peeling, cutting, drying and milling.
2. Advantages of konjac powder
| Cleaning label | Konjac powder is green and natural with clean label |
| High viscosity | Konjac gum has a viscosity of up to 40,000 millipascals · second (mPa.s) and water absorption of up to 40-100 times |
| Hydratability | Konjac powder has excellent hydration and does not degrade significantly even in ice water |
| Irreversible heat | Konjac powder can form a unique toughness of heat irreversible gel |
| Reversible heat | Konjac powder can also form a reversible gel system with carrageenan and xanthan gum |
| Nonionic colloid | Konjac powder belongs to non-ionic colloid. Compared to ionic colloid various ions, it has PH-Stability, Heat-Stability, Salt-Stability. |
3. Applications of konjac powder
konjac powder is usually used as food ingredients and additives such as thickner, stabilizers, nutritional supplements.
Product Specification:
This is our regular specification, and we can also make customized specification according to your requirements.
Regular Catalog
| Grade | Konjac Powder | Konjac Flour | Purified Konjac Powder | Konjac Gum | ||||||||||
| Item No. | YZ-T-20 | YZ-T-15 | YZ-Y-10 | YZ-W-20 | YZ-W-15 | YZ-W-06 | YZ-CH-35 | YZ-CH-30 | YZ-CH-25 | YZ-CH-20 | YZ-J-36 | YZ-J-30 | YZ-J-25 | YZ-J-20 |
| Odor | Distinctive Smell of Konjac | Slight | Odorless | Odorless | ||||||||||
| Color | Light Yellow Powder | Light Yellow Powder | Milky and Ivory Powder | Milky and Ivory Powder | ||||||||||
| Mesh Size | 40-120 | 40-120 | 40-120 | ≥120 | ≥120 | ≥120 | 40-120 | 40-120 | 40-120 | 40-120 | ≥120 | ≥120 | ≥120 | ≥120 |
| Glucomannan | ≥80 | ≥75 | ≥70 | ≥80 | ≥75 | ≥70 | ≥95 | ≥90 | ≥85 | ≥80 | ≥95 | ≥90 | ≥85 | ≥80 |
| Dry-based | ||||||||||||||
| Viscosity(mpa.s) | ≥20000 | ≥15000 | ≥10000 | ≥20000 | ≥15000 | ≥6000 | ≥35000 | ≥30000 | ≥25000 | ≥20000 | ≥36000 | ≥30000 | ≥25000 | ≥20000 |
| Transparency(%) | —— | —— | —— | ≥45 | ≥40 | ≥35 | ≥55 | ≥55 | ≥50 | ≥50 | ≥55 | ≥55 | ≥50 | ≥50 |
| Moisture(%) | ≤12 | ≤12 | ≤12 | ≤12 | ≤12 | ≤12 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 |
| Ash(%) | ≤5.0 | ≤5.0 | ≤5.0 | ≤5.0 | ≤5.0 | ≤5.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 |
| SO2(g/kg) | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤0.3 | ≤0.3 | ≤0.3 | ≤0.3 | ≤0.3 | ≤0.3 | ≤0.3 | ≤0.3 |
| Pb(mg/kg) | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 |
| As(mg/kg) | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 |
| PH | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 |
| Total plate count | ≤10000 | ≤10000 | ≤10000 | ≤10000 | ≤10000 | ≤10000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 |
| Mold&yeast | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 |
| Remark | Viscosity test conditions:1% solution,permanent 30°C temperature,BROOKFIELD rotating viscometer(RVDV-II+P),No.7 rotor,12 rolls/min. Transparency Test Condition:0.5% solution,550 nm wavelength,1cm*1cm cuvette,magnetic stirrers,swelling time is subjected to peak viscosity time. |
|||||||||||||
| Package | Common package:inner food grade HDPE bag and outer kraft bag/carton | |||||||||||||
| Note: E-425 i, E-425 ii and custom-made types are available. | ||||||||||||||
Konjac Gum can be used as thickener, texture stabilizer, emulsifier, and gelling agents in food such as inCandy, Jelly Breads, cakes, Noodles, Ice creams, Canned meat, sausage, dairy products:Fruit yoghurt, set yoghurt, stirred yoghurt,Toasted Sandwich, cheese, Puddings custard, flan, Ice cream, Mousses, frozen mousses, Non dairy creamers, Butter substitute,Whipping cream, Chocolate, Bakery products.
Konjac Gum can be used as emulsifier in beverage such as Prepared soups, Fibre drinks, Soft drinks and Concentrates.
Konjac Gum can be used as dietary fiber and gelling agent in Pharmaceutical. The use is not big.
Konjac Gum can be used as texture stabilizer and emulsifier in Cosmetics products.
Konjac Gum can be used as preservative for fruit and texture stabilizer in Agriculture/Animal Feed/Poultry.
Konjac Gum is used as thickening agent: in paper, printing, rubber, ceramics and photographic film to improve viscosity; in drilling mud to improve viscosity. Konjac Gum is used as gelling agent: in cosmetic to retain water.
Contact Us at Any Time
