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konjac gum

China

YZ-J-30

5 ~ 13 / Kilogram ( Negotiable ) Get Latest Price

China

5 per Kilogram

50 Kilogram

Inner food grade nylon film, outer kraft;20kg/bag or 25kg/bag

1week

3000 Metric Ton per Year

T/T, L/C

-

Contact Now

Product Specification

white : powder

Product Description

 
The main component of konjac powder is konjacglucomannan(KMG), a high molecular weightpolysaccharide(200 to 2000 kDa). KMG consists of D-Glucoseand D-Mannose units linked byβ-1,4 glycosidic bond, with amolar ratio of 1.6:1.0(2008/84/EC).
Konjac powder has a wide range of applications in food stuff andmedicine.
Fresh konjac tubers are dried, milled, and sieved to obtainkonjac powder.
Further processing is necessary to obtain purified konjac powderand konjac gum.
 
Solubility in Water: Konjac powder is readily soluble in hot or cold water,even in ice water. The solubility is increased by heat and mechanicalagitation.
Viscosity:Konjac solution is highly viscous with a pseudoplastic behaviour.According to the product grade and process, the viscosity of a 1% solutionof konjac can be from 10,000 mPa.s up to 40,000 mPa.s(30, NDJ-1rotary viscometer, rotor n°4, 12r/min).
Liquid Absorption: Konjac has a high water absorption capacity. 1g ofkonjac could absorb up to 20g of water and 18g of oil.(Parry,2009)
Gelling Capacity: Konjac is an excellent gelling agent. It can formthermoreversible or thermoirreversible gels depending on conditions.
Synergy with other Gums
Konjac and carrageenan form a stronger theroreversible gel than carrageenangel at very low dosage.
Konjac and xanthan gum form elastic thermoreversible gels at lowconcentration.
Konjac also interact with other gums, starch and protein.
  Thickener:Konjac increases the viscosity of the food, providingcohesiveness and binding. This improves the texture and the mouthfeel ofthe food.
Gelling Agent: Konjac forms thermoreversible gels in acidic and neutralconditions or thermostable gels in alkali condition.
Emulsifier: Konjac maintains insoluble substances in uniform emulsion oftwo or more immiscible phases.
Glazing agent, Film-Forming agent: Konjac provides a shiny appearanceand a protective coating of the surface of the foods.
Stabilizer: Konjac maintains a uniform dispersion of different components.
Carrier: Konjac dissolves, dilutes or disperses substances such as anutrient and ingredients.
Humectant, Moisture-Retention agent: Konjac prevents food form drying.
Low Carb Fiber:Konjac could replace high calory food additives and fat infood stuff.
 
Water Dessert Jelly, Pudding: Konjac is an excellent gellingagent that provides a wide spectrum of textual properties.
Dressings, Sauces, Beverages: Konjac maintains stableemulsions and suspensions and improve the mouthfeel,enhances the shiny appearance.
Dairy Products: Konjac improves the texture and controlsingredients suspension in dairy products and preventssynerisis.
 
Meat Products: Konjac is used as a thickener, astabilizer, a gelling agent and a water-retention agent.It provides better cohesiveness, slice ability andmouthfeel to meat products such as meat balls,nuggets, sausages, burgers and ham.
Bakery: Konjac prevents the retrogradation of starchand enhances the water retention and the freeze-thaw stability. The freshness and shelf life of bakeryproducts and pastry are extended.
 
Konjac improves the suspension of active pharmaceuticalingredients in drugs preparations. It is a good substitute ofgelatin in hard and soft gel capsules. As an excipient, it alsocontrols the delivery of drugs.
Konjac also is used in the preparation of surgical jellies.
 
TECHNICAL SUPPORT AND MANAGEMENT
Our workflow in line with the GAP* standard. We have acquiredthe top processing line/drying-processing lines to producekonjac fine powder, konjac micro powder, purified konjacpowder and konjac gum all of which passed the internationalquality system certification such as:
ISO 22000:2005
HACCP
KOSHER
HALAL

konjac gum

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Contact Person : James

Company:HUBEI YIZHI KONJAC BIOTECHNOLOGY CO., LTD

Address:Yichang, Hubei, China,

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