E425 Konjac Gum Supplier | Your Better Konjac Supplier 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.
Should you have any questions please feel free to send an email to [email protected].
|Payment Term||T/T, L/C|
GINO_E425i Konjac Supplier | E425ii Konjac Gum Supplier
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.
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 into
- ordinary konjac flour,
- konjac gum,
- konjac glucomannan
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.
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.
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.
|It is a white to yellowish powder with a few brown particles inside, neutral odor and taste.|
|Chemical And Physical Characteristics:|
|Konjac Gum 18000||Konjac Gum 20000||Konjac Gum 25000||Konjac Gum 36000|
|Viscosity||≥ 18000 mPa.s||≥ 20000 mPa.s||≥ 25000 mPa.s||≥ 36000 mPa.s|
|Transparency (0.5% solution 550nm)||≥80%||≥70%||≥70%||≥75%|
|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 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 carrageenan and xanthan gum forming thermoreversible, elastic gels.
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.
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.
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.
- 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.
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.
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.
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.
Thanks to the property of thickening and water-retaining, konjac gum is widely used in the food industry.
One might find Konjac in flour products, meat and dairy products or beverages.
In meat products, konjac is used to prevent water loss to extend shelf life.
In jellies, konjac can be used to make the jellies more chewy and elastic.
In chewy candies, konjac is used to prevent crystallization and soften the products.
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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