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Food additives: As a raw material of additives, it can be widely used in food industry, as a stabilizer, emulsifier, thickener, binder, and film forming agent. Health food products: Konjac Gum can be swelling 100 times after absorption of water. It can produce a sense of satiety after eating and will not be digested and absorbed by human body, it can hardly generate calorie. In addition, it can facilitate lipid excretion and has such variety of effects as weight loss, relaxing the bowels, lowering blood fat and blood sugar, elimination of toxicants and beautifying features, etc.
Water solution:
KGM is soluble in water and its dissolution rate increases with the decrease of granularity of konjac flour.
Thickening feature:
With a high molecular weight and strong hydration ability, KGM has an excellent thickening property. The viscosity of 1% konjac aqueous solution can be up to tens of thousands of milli-Pascal per seconds (mPa.s), the highest for the natural gel. The viscosity can be improved if compound formulating with other gels is applied.
Gelling feature:
Compared with carrageenan, guar gum, xanthan gum and gelatin etc., KGM has its unique gelling property. The first is its higher viscosity; the second is that it can form thermal reversible and thermal irreversible gel under certain circumstances.
Stability feature:
KGM is a kind of vegetable gelatin and has a better stability compared to xanthan gum, guar gum and locust bean gum. It can remain its stability without precipitation under room temperature and the condition of below PH3.3.
Konjac is a kind of perennial herbage plant with low energy ,low protein,and high fiber, glucomannan is the main ingredient of konjac. konjac contains more than ten kinds of amino acid required by man body microelement and unsaturated fatty acid ,it is effective in tumor resisting,blood pressure descending,blood sugar descending and weight –losing. It also has some physical-chemical properties such aswater-soluble,fresh-keeping,thickening,stablilization,suspensiom,gelling,binding ,it is not only one kind of natural food additive but also one kind of ideal assistant healthy food.
KGM mainly by the dew chitosan and glucose to beta 1, 4 key bonding [Moore ratio 1.6: (1 ~ 4)] high molecular weight dew non-ionic chitosan (glucomannan), have a small amount to beta 1, the key of the key structure, and along the Portuguese dew in the chain of chitosan Lord average every 9 ~ 19 glucose units have a acetyl groups, it helps to Portuguese dew of chitosan dissolved. Average molecular weight 0.2 million ~ 2 million. Characters or cream to light white light brown color powder. Can be scattered in the PH value of 4.0 ~ 7.0 of hot or cold water and form of high viscosity solution. Heating and mechanical agitation can improve the solubility. As in the same amount of alkali solution in add, can form even strong heating also don't melt the thermal stability of the gel. Weak yellow to brown powder. Basic odourless and tasteless. Its water solution has the very strong trailing (drawing) phenomenon, high viscosity. Have certain decomposition of fiber material ability.
Product Name: – Konjac Powder (Finemeal Grade) | ||
External appearance: White or yellowish powder | ||
Type: TD4012 and YD4012 | ||
TD4012-Superfine Powder, YD4012 -The First grade Powder | TD4012 | YD4012 |
Granularity (mesh): | 40~120 | 40~120 |
Viscosity (12rpm/30rpm) (Mpas) | ≥20000 | ≥18000 |
Weight loss from drying(%) | ≤11 | ≤12 |
KGM (%) (Dry basis) | ≥55 | ≥50 |
SO2 (g/kg) | ≤2.0 | ≤2.5 |
Transparency (%) | - | - |
PH | 6~8 | 6~8 |
Arsenic(As) (ppm) | ≤0.5 | ≤0.5 |
(Pb)(g/kg) | ≤1.0 | ≤1.0 |
TPC (cfu/g) | - | - |
Packing: 25kg Export Standard Packing. | ||
Konjac Powder (YD4012)