Konjac Gum 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.
Should you have any questions please feel free to send an email to [email protected].
Konjac Gum 18000
|Payment Term||T/T, L/C|
|It is a white to yellowish powder with a few brown particles inside, neutral odor and taste.|
|Chemical And Physical Characteristics:|
|Konjac Gum 18000|
|Viscosity (1.5% 75℃)||≥ 18000 mPa.s|
|Transparency (0.5% solution 550nm)||≥80%|
|Particle Size (Mesh)||90% pass 120 mesh|
|Sulfur Dioxide (SO2)||≤0.9%|
|Lead (Pb)||≤0.8 ppm|
|Arsenic (As)||≤3 ppm|
|Total Plate Count||≤2,000 CFU/g|
|Yeast and Moulds||≤100 CFU/g|
|E.Coli||Absent in 5g|
|Salmonella||Absent in 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.|
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.
We focus our main attention on various kinds of high quality Hydrocolloids and Stabilizing systems.
This is to say, No matter who you, for example, the manufacturer, supplier, exporter, importer, or the distributor, wholesaler, retailer, we could help you find the perfect gums for your application.
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