こんにゃくガム 18000
Your Better 18000 Konjac Powder Suppliers Manufacturers in China
Konjac gum is a natural plant-based hydrocolloid, and, it contains high water-soluble edible fibers, minerals, trace elements and 16 types of amino acids.
Konjac gum E425(i) and konjac glucomannan E425(ii) are two of the more common water-soluble hydrocolloids.
It is widely applied in the food industry, pharmacy, health care, bioengineering, petroleum, textile, tobacco processing and cosmetic industries.
As one of the professional Konjac powder 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.
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こんにゃくガム 18000
| カテゴリー | 増粘剤、安定剤 |
|---|---|
| Eナンバー | E425/E425i |
| CAS番号 | 37220-17-0 |
| H.S.コード | 1302399090 |
| 起源 | 中国 |
| MOQ | 500 KG |
| パッケージング | カートン、バッグ |
| 支払期間 | T/T、L/C |
- 製品紹介
- こんにゃくガム 18000
- こんにゃくガム 20000
- こんにゃくガム 25000
- こんにゃくガム 36000
- 仕様
| 官能的な特徴： | |
| 白色から黄色がかった粉末で、内部に数個の褐色の粒子があり、匂いと味は中性である。 | |
| 化学的および物理的特性 | |
| こんにゃくガム 18000 | |
| Viscosity (1.5% 75?) | ? 18000 mPa.s |
| グルコマンナン含有量 | ?80% |
| 透明度（0.5%溶液 550nm） | ?80% |
| Particle Size (Mesh) | 90%パス 120メッシュ |
| 水分 | ?10% |
| 総灰分 | ?3.0% |
| pH (1%) | 5.0-7.0 |
| 二酸化硫黄 (SO2) | ?0.9% |
| 鉛 | 0.8 ppm |
| ヒ素（As） | 3 ppm |
| 微生物学的特徴： | |
| 総プレート数 | 2,000 CFU/g |
| 酵母とカビ | 100 CFU/g |
| 大腸菌 | 5gは欠番 |
| サルモネラ菌 | 10gにはありません。 |
| 備考1 | 粘度試験方法：1%溶液、30? 溶液、NDJ-1型粘度計、4#スピンドル、12r/min. |
| 備考2 | お客様のご要望に応じて、特殊仕様品（低硫黄、高透明等）の生産も可能です。 |
- Uses of Konjac Gum
Konjac can form a thermally irreversible gel so it is commonly used as a gelling agent in heat-stable and thermally reversible gelling foods. Such as: Noodles, jams & Jellies, Pasta and prepared meal.
It is also used as a thickener and stabilizer for bread, cakes, meat products, ice cream and beverages due to its excellent viscosity performance.
Konjac in Meat:
Konjac is used as a binder in meats for its thickening, emulsifying, water retention and gelling properties. It is also often used as a fat substitute in sausages and hams, for example. It enhances water retention, improves meat texture, and reduces fat content.
Konjac in Starch Products:
Konjac improves the gelatinization, rheological and textural properties of starch through cross-linking, agglutination and other reactions with starch. These properties are closely related to the texture, taste and quality of food. The mixture of starch and konjac has a better thickening effect and stability. Also, the gel formed by the mixture has low hardness and elasticity.
The addition of konjac to instant rice improves the texture and brings the taste closer to that of fresh rice.
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