Konjac
Konjac is also called JURUO，which is a sort of Araceae perennial herb, has a long history of cultivation in the southwestern region and central and western regions of China. The main components of konjac is glucomannan (KGM), which is composed of glucose and mannose residues linked via β (1→4) glycosidic bond at a molecular ratio of 1:1.6. Glucomannan is a slightly branched polysaccharide having a molecular weight of 200,000 to 2000,000 daltons. It is a kind of food with a low calorie, low protein and high dietary fiber and contains more than ten kinds of amino acid and microelement required by human body, also has some physical-chemical properties such as water-soluble, thickening, stability, suspension, gelling, film, bonding. It is not only a natural healthy food but also a ideal food additive. Konjac is widely used in various fields, such as food industry, medicine industry, chemistry industry, environmental protection, daily chemicals and so on. It can especially be used as stabilizer, suspending agent, thickener, emulsifier in Europe and America food industries including meat, canned food, flour products manufacture. It is popular in Southeast Asia that Konjac Gum is used in Jelly and as a cooking supplement for soups and stewlike dishes. Nowadays, konjac is the best soluble dietary fiber that has been discovered, so it is proved being helpful for people’s health. Konjac Gum will be a food additive with great contribution for this century.
Konjac Gum & Konjac Powder
Konjac Gum, white color in appearance, evenly fine particle and granularity through 120 mesh - 200 mesh. Its characteristics are high viscosity, dissolved fast, high transparency, good uniformity and stability of aqueous solution, The coefficient of expansion is more than 100 times, without the konjac’s unique odor. By using Konjac fine powder as raw material and edible alcohol as carrier, the processing procedure adopts modern and advanced techniques to get rid of impurities like starch, ash, cellulose, pigment and alkaloids, thus to get the high-purity Glucomannan. Glucomannan is natural high-purity colloid, its dry base contents account for 80%-95% in the product, without using any chemical additive in the processing procedure, thus to ensure the quality and purity of the product.
Konjac Powder, milk white color in appearance, granularity through 100 mesh - 200 mesh and dissolved fast with the slight konjac odor. By using Konjac fine powder as raw material, its ash and impurities are purified and separated by grinding machinery thus to improve the transparency and solubility.
Our company develops different series of konjac gum for different markets:1. High transparent series. 2. Health food series. 3. Ordinary series.
The Index For Konjac Gum, Konjac Powder
| 产品 Product | 魔芋胶 Konjac Gum | 魔芋粉 Konjac Powder | 魔芋清洗粉 Purified Konjac Powder | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 项目 Item | JC1 | JC2 | JC3 | JC4 | JC5 | JC7 | JC9 | JC14 | JC6 | JC13 | JC25 |
| 外观 Appearance | 无臭、无味；白色至乳白色粉末 Odourless, white to cream powder | ||||||||||
| 颗粒大小(目) Particle size (mesh) | 120 | 120 | 120 | 120 | 120 | 120 | 120 | 120 | 40 | 40 | 40 |
| 黏度(mPa·s) Viscosity (mPa·s) | ≥30000 | ≥36000 | ≥20000 | ≥25000 | ≥22000 | ≥20000 | ≥13000 | ≥5000 | ≥36000 | ≥30000 | ≥27000 |
| 葡甘聚糖(以干基计%) Glucomannan (%) | ≥90 | ≥90 | ≥70 | ≥75 | ≥90 | ≥70 | ≥70 | ≥50 | ≥85 | ≥85 | ≥85 |
| 水分(%) Moisture (%) | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 |
| 灰分(%) Ash (%) | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 |
| 二氧化硫(以SO₂计g/kg) SO₂ (g/kg) | ≤0.9 | ≤0.9 | ≤0.9 | ≤0.9 | ≤0.9 | ≤0.9 | ≤0.9 | ≤0.9 | ≤0.9 | ≤0.9 | ≤0.9 |
| 透明度(T%) Clarity(T%) | ≥60 | ≥60 | ≥60 | ≥60 | ≥80 | ≥60 | ≥80 | ≥30 | ≥55 | ≥60 | ≥60 |
| pH(1%水溶液) pH Value(1% sol) | 5-7 | 5-7 | 5-7 | 5-7 | 5-7 | 5-7 | 5-7 | 5-7 | 5-7 | 5-7 | 5-7 |
| 铅(以Pb计,ppm) Pb(as Pb,ppm) | ≤0.8 | ≤0.8 | ≤0.8 | ≤0.8 | ≤0.8 | ≤0.8 | ≤0.8 | ≤0.8 | ≤0.8 | ≤0.8 | ≤0.8 |
| 砷(ppm) As(ppm) | ≤3 | ≤3 | ≤3 | ≤3 | ≤3 | ≤3 | ≤3 | ≤3 | ≤3 | ≤3 | ≤3 |
| 菌落总数(CFU/g) Total plate count(CFU/g) | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 | ≤3000 |
| 霉菌和酵母菌(CFU/g) Mould and Yeast (CFU/g) | ≤300 | ≤300 | ≤300 | ≤300 | ≤300 | ≤300 | ≤300 | ≤300 | ≤300 | ≤300 | ≤300 |
| 包装 Package | 25公斤/袋,复合编织袋。 25kg/bag, plastic woven bag | ||||||||||
| 可为客户提供定制产品。We can adjust new products according to customers's requirements. | |||||||||||
Application of Konjac Gum、Konjac Powder in different industries
| 所用特性 Adopted Characteristic | 应用实例 Applied Example | 参考用量 Referential Dosage |
|---|---|---|
| 热不可逆胶性 膳食纤维性 Thermal irreversibility Dietary fiber source | 魔芋粉丝、魔芋凝胶食品， 魔芋素食 Konjac noodles,Konjac gel food, Konjac vegetarian | 2.5%-4.0% |
| 热可逆胶性 Thermal reversibility | 果冻、布丁 Jelly,Pudding | 0.2%-0.5% |
| 软糖系列 Soft candy series | 0.1%-0.5% | |
| 持水性 Water-keeping | 肉制品(火腿肠、西式香肠) Meat products( Ham sausage, Western-style sausages) | 0.2%-0.5% |
| 宠物食品 Pet food | 0.2%-0.5% | |
| 保水性 Water-holding 乳化性 Emulsibility 悬浮性 Suspending 稳定性 Stability 增稠性 Thickening | 冷饮、冰激凌、奶制品、 乳制品、悬浮饮料 Cold drinks, Ice cream, Milk products,Dairy products, Suspended beverage | 0.5%-1.0% |
| 调料粉、汤料粉、酱类 Seasoning powder, Soup powder, Sauce | 0.5%-1.0% | |
| 凝胶性 保水性 膳食纤维性 Gelling Water-holding Dietary fiber source | 面制品、糕点类、速冻食品 Flour products,Pastries, Frozen food | 0.5%-1.0% |
| 成膜性 Film-forming | 可食性食物包装薄膜材料、 薄片食品浆料、薄膜食品浆料 Edible thin film material for food package,Slurry for thin slice food, Slurry for thin film food | 1.0%-1.5% |
| 被成膜性 Film-formed | 医用胶囊、微胶囊、粉末香精 Medical capsule,Microcapsule, Powder flavor | 0.5%-1.5% |
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