Gomme de konjac 36000
Halal Certified Konjac Gum 36000 - Your Better Konjac Suppliers
The first thing we need to know about E425 food additive is konjac gum, which is a culinary supplement widely used in soups and stews in Japan. Konjac is a dietary fiber that is based on konjac powder obtained by drying and grinding konjac tubers. Konjac gum is also known as konjac glucomannan or konjac powder. It is a natural, odorless, soluble fiber found in the konjac plant. Konjac gum has the highest viscosity of all natural food gums, its viscosity is about ten times that of corn starch. It is a polysaccharide consisting of the monosaccharides glucose and mannose obtained from the konjac plant through an extraction and drying step.
As one of the professional 36000 Konjac suppliers, exporters in China, Gino is dedicated to supplying superior konjac gum products from reliable manufacturers. Meanwhile, we can offer tailor-made solutions perfectly matched to your needs.
Si vous avez des questions, n'hésitez pas à envoyer un courriel à l'adresse suivante [email protected].
Gomme de konjac 36000
| Catégorie | Épaississants, stabilisants |
|---|---|
| Numéro E | E425/E425i |
| No CAS | 37220-17-0 |
| Code H.S. | 130239 |
| Origine | Chine |
| MOQ | 500 KG |
| Emballage | Cartons, sacs |
| Délai de paiement | T/T, L/C |
- Nos produits
Travailler avec nous | Choosing Your Right Konjac Suppliers
You will enjoy all grades and forms of konjac products, including:
- Gomme de konjac 18000
- Gomme de konjac 20000
- Gomme de konjac 25000
- Gomme de konjac 36000
- Spécifications
| Caractéristiques sensorielles : | |
| It is a white to yellowish powder with a few brown particles inside, neutral odor and taste. | |
| Caractéristiques chimiques et physiques : | |
| Gomme de konjac 36000 | |
| Viscosité (1.5% 75 ?) | ? 36000 mPa.s |
| Glucomannan Content | ?85% |
| Transparency (0.5% solution 550nm) | ?75% |
| Particle Size(Mesh) | 90% pass 120 mesh |
| Humidité | ?10% |
| Cendres totales | ?3.0% |
| pH (1%) | 5.0-7.0 |
| Sulfur Dioxide (SO2) | ?0.9% |
| Plomb (Pb) | ?0.8 ppm |
| Arsenic (As) | ?3 ppm |
| Caractéristiques microbiologiques : | |
| Nombre total de plaques | ?2,000 CFU/g |
| Levures et moisissures | ?100 CFU/g |
| E.Coli | Absent en 5g |
| Salmonelle | Absent dans 10g |
| Remark 1 | Viscosity test method:1% solution,30? dissolved,NDJ-1 type viscometer,4# spindle,12r/min. |
| Remark 2 | Special specifications products(low sulfur,high transparency.etc.)can be produced according to customer demand. |
- What is konjac gum used for?
They are commonly used in the food industry as thickeners, stabilizers, gelling agents, film-forming agents and fat substitutes.
Konjac also functions as a thickener and stabilizer in bread, cakes, meat products, ice cream and beverages.
- Produits apparentés ?
- Formulaire de contact
Nous concentrons notre attention sur divers types d'hydrocolloïdes et de systèmes de stabilisation de haute qualité.
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