Qingdao Konjac powder for Crab meat stick Edible gum best price

FOB Reference Price:Get Latest Price
  • 1000 - 4999 Kilograms
    US $12.00
  • >=5000 Kilograms
    US $11.00
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Quick Details
Product Type:
Place of Origin:
Shandong, China (Mainland)
Brand Name:
25 Kg/bag
Shelf Life:
2 Years
Weight (kg):
23000 Kilogram/Kilograms per Week
Packaging & Delivery
Packaging Details
25kg/bag ,carrageenan for Crab meat stick Edible gum good price
Qingdao sea port
Lead Time :

Blending konjac powder for Crab meat stick or other frozen fish ball or any other meat ball

It will be increase elasticity crip taste of Crab meat stick.

Konjac Products

Konjac flour is the natural plant colloid, extraction from natural wild or cultivated konjac. The main ingredients of konjac gum is glucomannan polymer carbohydrates, molecular weight, with the water absorption ability is strong, it absorb 100-200 times of water self-quality, and it has many chemical propeties, such as water solubility, thickening, stability, suspension, gel, film, adhesive and so on, it can used in jelly,  soft candy, hot pot material products, meat products, sea jelly, flour products, jam, fruit cake, and other products. It can obviously improve the product quality, water retention and enhanced gel, improve stability, etc.
According to the different production technology of konjac, it divided into konjac gum and konjac flour, konjac flour is made up of konjac dry after physical dry and fresh konjac crushing using rapid dehydration, or the edible alcohol wet processing starch particles such as magazine get preliminary removed. Purification of konjac gum is using alcohol wet processing to the mannan content in more than 70%.Viscosity of konjac flourr is in 5000-20000 mpa.s, and konjac gum is in 20000-40000 mpa.s

Kappa Semi-refined Carrageenan

Treatment of the natural strains of seaweed Eucheuma cottonii of the class Rhodophyceae (red seaweeds) remove impurities and fresh water washing and drying to obtain the product. Further purification may be achieved by washing and drying. The product consists chiefly of the potassium salts of polysaccharide sulphate esters which on hydrolysis, yield galactose and 3,6-anhydrogalactose. Sodium, calcium and magnesium salts of the polysaccharide sulphate esters are present in less amount. Up to 15 % algal cellulose is also present in the product. The carrageenan in processed eucheuma seaweed shall not be hydrolyzed otherwise chemically degraded.