High viscosity, High purity ,Food additive-- Konjac Gum

Brief Description
Other Names: Konjac Glucomannan Place of Origin: Sichuan China (Mainland) Type: Emulsifiers, Nutrition Enhancers, Stabili...
Brand Name: JinHeri Model Number: JT1220A/B 
Delivery Terms & Packaging
Packaging Detail:Use laminating kraft paper, 25kg / bag; We can supply them according to customer's requirement!
Delivery Detail:20 days after order confirmation and receipt of your deposit.
Specifications

1,High content(Glucomannan>95%)
2,High viscosity(40000~25000mPa.s)
3,Low SO2(100PPM)
4,120-200mesh
5,Pure white

   Introduction to Konjac gum
      Konjac gum is made by using konjac fine flour and adopting the wet process through ways of repeated grinding, washing, purification, odor and impurities removing. Its main ingredient of konjac glucomannan (KGM) has a content of more than 85%. Compared to the ordinary konjac flour, it has higher purity, viscosity and transparency with whiter color and better technical indicators, thus has a wider rage of application.

Range of application

 1,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, etc.

2,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, thus 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.  

Technical Indicators of Jinheri Konjac Gum

Product

Konjac Gum

Type

JT1220A

JT1220B

JT1220

JY1220A

Color

White

White

White

White

Shape

Granulose

Granulose

Granulose

Granulose

Odor

No

No

No

No

Grading (mesh)

120-200

120-200

120-200

120-200

Viscosity(mPa.s)

≥36000

≥32000

≥28000

≥25000

KGM (Dry basis (%))

≥95

≥90

≥85

≥82

Water content(%)

≤10

≤10

≤10

≤10

Ash content(%)

≤2.0

≤2.4

≤3.0

≤3.0

SO2(g/kg)

≤0.1

≤0.2

≤0.3

≤0.5

(Pb)(mg/kg)

≤1.0

≤1.0

≤1.0

≤1.0

 (As(mg/kg)

≤2.0

≤2.0

≤2.0

≤2.0

PH(1%sol)

6-7

6-7

6-7

6-7

Note:  Viscosity is measured by using NDJ-1 rotary viscometer and No. 4 rotor (12 R/min) with a temperature of 30 °C,and 1% aqueous solution.

Packaging: use laminating kraft paper, 25kg / bag;

Storage: placed in dry, ventilated environment, avoiding exposure to moisture and sunlight.

Shelf life: 2 years

Enclosure

                                                       Introduction to glucomannan (KGM)

Water solubility

      KGM is soluble in water and its dissolution rate increases with the decrease of granularity of konjac flour.

Thickening property

     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 property

     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

     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.