As a professional China Konjac Gum supplier, Jiangsu Zipin has been supplying konjac gum for many years. Konjac (scientific name: Amorphophallus konjac), is a sort of araceae perennial herb, provided with a centuries-old plantation history in the Southwestern and Midwestern regions of China. 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.
Konjac gum is widely used in the food industry. 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 the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
|
Appearance |
Odorless, white or light yellow fine powder |
|
Particle Size |
95% pass 120 mesh |
|
Viscosity (1%, 25℃, mPa.s) |
As per need (25000~ 36000) |
|
Konjac Glucomannan (KGM) |
≥ 90% |
|
pH (1%) |
5.0- 7.0 |
|
Moisture (%) |
≤ 10 |
|
SO2 (g/kg) |
≤ 0.2 |
|
Ash (%) |
≤ 3.0 |
|
Protein (%, Kjeldahl method) |
≤ 3 |
|
Starch (%) |
≤ 3 |
|
Lead (Pb) |
≤ 2 mg/kg |
|
Arsenic (As) |
≤ 3 mg/kg |
|
Ether-soluble material (%) |
≤ 0.1 |
|
Yeast & Mould (cfu/ g) |
≤ 50 |
|
Total Plate Count (cuf/ g) |
≤ 1000 |
|
Salmonella spp./ 10g |
Negative |
|
E.Coli/ 5g |
Negative |
Konjac gum is mainly used to produce jelly, meat products, ice cream, dairy products and other high-end food, dairy products, etc..
Packing:
25kg/ bag
Storage:
Keep under cool and dry condition, away from sunlight directly and avoid exposure to the air. Once opened, product should be used immediately or resealed.
Shelf-life:
24 months from manufacturing date in the original unopened package
