Konjacgom
E425 Konjacgom Leverancier | Uw Betere Konjacleverancier in China
The Chinese have been using Konjac Gum as food for over 2000 years and the FDA has permitted it as a food additive.
As the professional konjac gum supplier, exporter in China, Gino is dedicated to supplying superior konjac gum products from reliable konjac powder manufacturers. Meanwhile, we can offer tailor-made solutions perfectly matched to your needs.
Als je vragen hebt, kun je een e-mail sturen naar [email protected].
Konjacgom
| Categorie | Verdikkingsmiddelen, stabilisatoren |
|---|---|
| E Aantal | E425/E425i |
| CAS-nr. | 37220-17-0 |
| H.S. Code | 1302399090 |
| Oorsprong | China |
| MOQ | 500 KG |
| Verpakking | Dozen, Zakken |
| Betalingstermijn | T/T, BEVESTIGINGSBRIEF |
GINO_E425i Konjac Supplier | E425ii Konjac Gum Supplier
What is Konjac?
Konjac, also known as glucomannan, is an herb that grows in parts of Asia. It is known for its starchy stalks, the tuberous part of which grows underground. The stalks are used to make a rich source of soluble dietary fiber.
What is Konjac Flour?
Konjac flour is the generic name for konjac powder, which is made by grinding dried konjac. According to the purity of glucomannan, it can be divided intoÂ
- ordinary konjac flour,Â
- konjac gum,
- konjac glucomannanÂ
three kinds.
The color of konjac flour is an important item to determine the quality of konjac flour. The whiter the color, the higher the glucomannan content.
What is Konjac Gum?
Konjac gum, also known as purified konjac powder, is a water-soluble hydrocolloid that is extracted with water from konjac powder. Konjac powder is the unpurified raw material from the roots of the perennial plant Amorphophallus konjac.
What is Konjac Glucomannan(KGM)?
Glucomannan is produced by washing konjac with watery ethanol because it readily absorbs water and is insoluble in ethanol. Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener. From Wiki.
The main difference between konjac gum and konjac glucomannan is the purity of the glucomannan in them (glucomannan is dietary fiber and is the main functional ingredient in konjac flour).
This content needs to be ≥75% in konjac gum and 95% or more in konjac glucomannan.
Our Konjac Gum Portfolio
All-in-one Konjac Gum Specification
| Sensorische kenmerken: | ||||
| Het is een wit tot geelachtig poeder met een paar bruine deeltjes erin, neutrale geur en smaak. | ||||
| Chemische en fysische eigenschappen: | ||||
| Konjacgom 18000 | Konjacgom 20000 | Konjacgom 25000 | Konjacgom 36000 | |
| Viscositeit | ≥ 18000 mPa.s | ≥ 20000 mPa.s | ≥ 25000 mPa.s | ≥ 36000 mPa.s |
| Glucomannaan inhoud | ≥80% | ≥80% | ≥80% | ≥85% |
| Transparantie (0,5% oplossing 550nm) | ≥80% | ≥70% | ≥70% | ≥75% |
| Deeltjesgrootte (Netwerk) | 90% doorlaat 120 mesh | |||
| Vocht | ≤10% | |||
| Totaal as | ≤3.0% | |||
| pH (1%) | 5.0-7.0 | |||
| Zwaveldioxide (SO2) | ≤0,9% | |||
| Lood (Pb) | ≤0,8 ppm | |||
| Arsenicum (As) | ≤3 ppm | |||
| Microbiologische kenmerken: | ||||
| Totaal aantal platen | ≤2.000 CFU/g | |||
| Gist en schimmels | ≤100 CFU/g | |||
| E.Coli | Afwezig in 5g | |||
| Salmonella | Afwezig in 10g | |||
| Opmerking 1 | Viscositeitstestmethode: 1% oplossing, 30℃ opgelost, NDJ-1 type viscositeitsmeter, 4# spindel, 12r/min. | |||
| Opmerking 2 | Speciale specificaties producten (lage zwavel, hoge transparency.etc.) kunnen worden geproduceerd volgens de vraag van de klant. | |||
Functies
Konjac gum is readily soluble in cold water, and the solution exhibits a high degree of pseudoplastic flow.
Its viscosity is very stable over a wide range of pH and temperature, and the polysaccharide is resistant to enzymatic degradation.
Konjac gum exhibits synergistic interaction with galactomannans such as guar gum and locust bean gum and konjac gum.
This resulted in enhanced viscosity of guar gum, while the thermo-reversible gels of LBG and konjac gum were soft and flexible.
Thickening and gelling agents for a wide variety of food.
A vegan substitute for gelatin.
It is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly.
It is synergistic with kappa carrageen en xanthaangom forming thermoreversible, elastic gels.
Konjac Gum Properties
Oplosbaarheid
The large molecular weight reduces the solubility of konjac in water, but the presence of a large number of hydroxyl groups in the molecule allows it to absorb about 80-100 times its own amount.
Viscosity - Maximum Viscosity
1g of konjac dissolved in 100g of water, can produce 20,000cps ~ 40,000cps viscosity, in the same concentration of thickeners, such as carrageenan, xanthan gum, gum arabic and other viscosities.Â
Compared with thickeners such as guar gum, xanthan gum, locust bean gum, etc., konjac is a non-ionic polysaccharide and is less affected by salt ions (calcium, potassium or sodium ions) in viscosity and gel structure.
The high viscosity allows it to be used as a thickening agent in sauces, soups and condiments.
Synergisme
With xanthan gum, starch and other thickeners have good synergistic thickening effect. Such as 1% xanthan gum and 0.02% ~ 0.03% konjac used in conjunction with, solution viscosity can be increased by 2 ~ 3 times. 4.5% modified corn starch and 0.5% konjac mixed solution viscosity is 4.5% modified corn starch 4 ~ 9 times. Therefore, the number of other thickeners can be reduced if used with konjac in food.Â
Gel
- Thermally irreversible gel
Konjac can form thermally irreversible gels under alkaline conditions (e.g., calcium hydroxide). The degree of gelation of water depends on the presence of acetyl groups in its molecules.
The gel is formed as a result of the removal of acetyl groups by alkali and heat. The gels are thermally stable and are acid and salt stable even after repeated heating at 100°C.Â
This property can be used to produce heat-free noodles (teriyaki), tofu, rice, pudding, etc. and its flavor can be encapsulated in such konjac products.
- Thermally reversible gel
When heated, konjac can form thermally reversible gels when combined with solutions of xanthan gum, gellan gum, carrageenan or other hydrocolloids. This is due to the synergistic effect of gelation.
Konjac Gum Benefits
Several studies have found that konjac gum can lower blood sugar, and some other potential health benefits, such as Lower cholesterol, Weight loss, Cancer-fighting properties, Improved regularity, Thickens liquids, Saliva substitute. More human studies are needed.Â
Gebruik van Konjacgom
- Toepassingen
Konjak kan een thermisch onomkeerbare gel vormen, dus wordt het vaak gebruikt als geleermiddel in hittestabiele en thermisch omkeerbare gelerende voedingsmiddelen. Zoals: Noedels, jam & gelei, pasta en bereide maaltijd.
Het wordt ook gebruikt als verdikkingsmiddel en stabilisator voor brood, gebak, vleesproducten, ijs en dranken vanwege de uitstekende viscositeit.
Konjac in vlees:
Konjak wordt gebruikt als bindmiddel in vlees vanwege de verdikkende, emulgerende, watervasthoudende en gelerende eigenschappen. Het wordt ook vaak gebruikt als vetvervanger in bijvoorbeeld worst en ham. Het verbetert de waterretentie, verbetert de textuur van het vlees en verlaagt het vetgehalte.
Konjac in zetmeelproducten:
Konjak verbetert de gelatinering, reologische en texturale eigenschappen van zetmeel door middel van verknoping, agglutinatie en andere reacties met zetmeel. Deze eigenschappen zijn nauw verbonden met de textuur, smaak en kwaliteit van voedsel. Het mengsel van zetmeel en konjac heeft een beter verdikkend effect en een betere stabiliteit. Ook heeft de gel die door het mengsel wordt gevormd een lage hardheid en elasticiteit.
De toevoeging van konjac aan instant rijst verbetert de textuur en brengt de smaak dichter bij die van verse rijst.
Dankzij de eigenschap om in te dikken en water vast te houden, wordt konjacgom veel gebruikt in de voedingsindustrie.
Je kunt Konjak vinden in meelproducten, vlees- en zuivelproducten of dranken.
In vleesproductenkonjac wordt gebruikt om waterverlies te voorkomen en zo de houdbaarheid te verlengen.
In geleienkonjac kan worden gebruikt om de gelei meer chewy en elastisch te maken.
In kauwsnoepjeskonjac wordt gebruikt om kristallisatie te voorkomen en de producten zachter te maken.
- Verwante producten
- Contactformulier
We focus our main attention on various kinds of high quality Hydrocolloids and Stabilizing systems. We're your reliable konjac supplier!
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