Konjac Gum

GEA-500

Konjac Gum

Konjac Gum is a kind of popular natural gum isolated from the corm of konjac plant., available as white or light yellow fine powder without smell. It has high viscosity and transparency, and can be quickly dissolved. Konjac Gum also known as konjac glucomannan, is widely used as weight-loss supplement and gelling agent in food production. It is widely accepted as safe food additive in many countries with E number E425. We are supplying pharmaceutical and food grade Konjac gum with various particle size and viscosity as per customer's requirement. CAS NO. 37220-17-0.
Features: 1. Konjac is an excellent gelling agent that exhibits a wide spectrum of textural properties. It forms transparent thermoreversible gels with minimal syneresis. It melts at high temperature and has the ability to gel at room temperature; 2. Synergistic Effect with Other Hydrophilic Gums: The combination of konjac and carrageenan can result in obvious synergistic effect. When konjac and carrageenan are formulated at a ratio of 1:4, the intensity of the produced gel reaches the highest; when formulated at a ratio of 4:1, the gel reaches the maximum viscosity. The carrageenan colloid added with konjac gum features excellent elasticity and tenacity; 3. Konjac is a kind of perennial herbage plant with low energy, low protein, and high fiber, glucomannan is the main component of konjac contains more than ten kinds of amino acid required by human body, micro-element and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight-losing; 4. Konjac also has some physical-chemical properties such as water-souble, fresh-keeping, thickening, stabilization, suspension, gelling, and binding, It is not only one kind of natural food additive but also one kind of ideal assistant healthcare food, it is recommended by WHO as one of the best healthcare foods for human being in 21 century. As Konjac is suitable for mid temperature and unsultable for high temperature, it mainly grows up in mountain areas and hilly lands those are 850 meters above sea level, and annual average ambient temperature is required at 17.5-25 centigrade.

The processing procedure of Konjac Gum is: Konjac Fine Powder with alcohol, to get rid of impurities like starch, ashy substances, cellulose, pigment and alkaloid, thus to get the high-purity Konjac gum. Glucomannan dry base contents account for 80%-95% in the product. By using edible alcohol as carrier, the processing procedure adopts modern and advanced techniques, without using any chemical additive, thus to ensure the quality and purity of the product. According to customers' requirements, we have also developed low-sulphur products, in which SO2 content is limited under 4ppm (as per E-425ii). Konjac Gum products are mainly used in producing high value-added food, pharmaceutical and healthcare products and cosmetics, such as jelly, jam, jelly drops, dsiry products and medicine capsules, etc. Konjac Gum is a natura gum widely used as thickener in food production. As a strong gelling agent, Konjac Gum can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, agriculture/animal feed, and various other industries.

Specification of Konjac Gum:
Appearance: white or cream-color and free flowing powder; Particle Size: 95% pass 120 mesh; Viscosity (1%, 25 centigrade, 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.

Stored in dry, dampproof, and dark warehouse. Appropriate storage temperature is below 25 centigrade, relative humidity below 65%, and reserve period no less than 1 year.