Konjac Gum E425

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Overview
Quick Details
Type:
Plant extract
Form:
Powder
Part:
root
Extraction Type:
physics
Packaging:
Bag
Place of Origin:
Shandong, China (Mainland)
Grade:
super grade
Brand Name:
DEHUI
Model Number:
DH-KM-1
additive:
food additive
gum:
chewing gum bases
SupplyAbility
SupplyAbility:
100 Metric Ton/Metric Tons per Month
Packaging & Delivery
Packaging Details
25kg/paper-plastic bag;17metric tons for 20'FCL
Port
Qingdao Port
Lead Time :
20 days

Specifications

Konjac gum glucomannan
1. Low energy ,low protein , and high fiber
2. Natural food additive
3. High strength

1.Description:

Konjac is a kind of perennial herbage plant with low energy ,low protein,and high fiber,glucomannan is the main ingredient of konjac,konjac contains more than ten kinds of amino acid required by man body microelement and unsaturated fatty acid ,it is effective in tumor resisting,blood pressure descending,blood sugar descending and weight –losing.it also has some physical-chemical properties such as water-soluble,fresh-keeping,thickening,stablilization,suspensiom,gelling,binding ,it is not only one kind of natural food additive but also one kind of ideal assistant healthcare food,it is recommended by WHO as one of the best healthcare foods for human being in 21 century

Konjac gum mainly is a glucomannan extracted from the konjac. In European countries, konjac gum can especially adopted in food industry for cured meat, canned food , starch food for making the products emulsify and thicken , developing stableness . In Southeast Asia , it is popular that konjac gum is used in jelly and as a cooking supplement for soups and stewlike dishes , nowadays konjac is the best soluble dietary fibre that has been discovered , so it is proved being helpful for peoples health.

2.Specification:

Item

Standard

Result

Appearance

White powder

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Odor

Odorless

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Moisture(105°C,5h)

≤12%

10%

Glucomannan( dry base)

≥80%

82

Particle Size

95 % pass 150 mesh

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Viscosity(1.5%,75°C,#1sp 30rpm)

≥9000

10000

Ash

≤5.0%

5.0%

Transparancy

≥50

55

SO2(g/kg)

≤0.5

0.3

PH value(1.5%w/w,60°C)

5-7

6

As(mg/kg)

≤3

<3

Pb(mg/kg)

≤2

<2

Starch

≤3%

<3%

Protein

≤3%

<3%

Ether-soluble material

≤0.1%

<0.1%

Total Plate Count

≤3000cfu/g

2000

Yeast and Moulds

≤15cfu/g

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Escherichia Coli

Absent in 5g

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Salmonella

Absent in 12.5g

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