Guma 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.
W przypadku jakichkolwiek pytaĆ prosimy o przesĆanie wiadomoĆci e-mail na adres [email protected].
Guma Konjac 36000
| Kategoria | ZagÄszczacze, stabilizatory |
|---|---|
| Numer E | E425/E425i |
| Nr CAS. | 37220-17-0 |
| Kodeks H.S. | 130239 |
| Pochodzenie | Chiny |
| MOQ | 500 KG |
| Opakowanie | Kartony, torby |
| Termin pĆatnoĆci | T/T, L/C |
- Nasze produkty
WspĂłĆpraca z nami | Choosing Your Right Konjac Suppliers
You will enjoy all grades and forms of konjac products, including:
- Guma Konjac 18000
- Guma Konjac 20000
- Guma Konjac 25000
- Guma Konjac 36000
- Specyfikacja
| WĆaĆciwoĆci sensoryczne: | |
| It is a white to yellowish powder with a few brown particles inside, neutral odor and taste. | |
| Charakterystyka chemiczna i fizyczna: | |
| Guma Konjac 36000 | |
| LepkoĆÄ (1.5% 75 â) | â„ 36000Â mPa.s |
| ZawartoĆÄ glukomannanu | â„85% |
| PrzezroczystoĆÄ (0.5% roztwĂłr 550nm) | â„75% |
| Particle Size(Mesh) | 90% przepustowoĆÄ 120 mesh |
| WilgotnoĆÄ | â€10% |
| PopiĂłĆ ogĂłĆem | â€3.0% |
| pH (1%) | 5.0-7.0 |
| Dwutlenek siarki (SO2) | â€0,9% |
| OĆĂłw (Pb) | â€0.8 ppm |
| Arsen (As) | â€3 ppm |
| Charakterystyka mikrobiologiczna: | |
| CaĆkowita liczba pĆytek | â€2,000 CFU/g |
| DroĆŒdĆŒe i pleĆnie | â€100 CFU/g |
| E.Coli | Nieobecny w 5g |
| Salmonella | Nieobecne w 10g |
| Uwaga 1 | Metoda badania lepkoĆci: roztwĂłr 1%, 30 â rozpuszczony, wiskozymetr typu NDJ-1, wrzeciono 4#, 12r/min. |
| Uwaga 2 | Produkty o specjalnych specyfikacjach (niska zawartoĆÄ siarki, wysoka przezroczystoĆÄ itp.) MogÄ byÄ produkowane zgodnie z wymaganiami klienta. |
- 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.Â
- PowiÄ zane produkty
- Formularz kontaktowy
NaszÄ gĆĂłwnÄ uwagÄ skupiamy na rĂłĆŒnego rodzaju wysokiej jakoĆci hydrokoloidach i systemach stabilizujÄ cych.
Oznacza to, ĆŒe bez wzglÄdu na to, kim jesteĆ, na przykĆad producentem, dostawcÄ , eksporterem, importerem lub dystrybutorem, hurtownikiem, sprzedawcÄ detalicznym, moĆŒemy pomĂłc Ci znaleĆșÄ idealne gumy do Twojego zastosowania.
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