Konjac powder
- Konjac (scientific name: Amorphophallus konjac) perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements also has 16 kinds of amino acids and has the characteristics of low calorie low protein and low fat.
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Konjac (scientific name: Amorphophallus konjac,), perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives. For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
In recent years, the international food structure is being adjusted towards fiber foods. As people's awareness of the health benefits of fiber foods increases, konjac as a functional food raw material will have more and more applications in the food industry.
Quality Index
| Item/Type | Konjac Powder | Konjac Powder | Konjac Gum | ||||||
| HK1 | HK2 | HW1 | HW3 | HW4 | HJ2-B | HJ2-D | HJ2-F | HH2 | |
| Particle Size(Mesh) | 90% pass 40-100 mesh | 90% pass 120 mesh | 90% pass 120 mesh | ||||||
| Appearance & Oder |
Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac. |
Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac. |
white to Yellowish with a few brown particies,odorlessness | ||||||
| Glucomannan Content(%) | ≥ 60 | ≥ 70 | ≥ 60 | ≥ 65 | ≥ 70 | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
| Viscosity(mPa?s) | ≥ 6000 | ≥ 15000 | ≥ 5000 | ≥ 10000 | ≥ 15000 | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
|
Transparency(%) (0.5% solution 550nm) |
--- | ≥ 65 | --- | ≥ 65 | ≥ 65 | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
| Moisture(%) | ≤ 12 | ≤ 11 | ≤ 10 | ||||||
| Total Ash(%) | ≤ 4.5 | ≤ 3.0 | |||||||
| Lead(Pb)(mg/kg) | ≤ 0.8 | ||||||||
| Arsenic(As)(mg/kg) | ≤ 3.0 | ||||||||
| Sulfur Dioxide(SO2)(g/kg) | ≤ 2.0 | ≤ 0.9 | |||||||
| pH(1% Aqueous Solution) | 5.0-7.0 | ||||||||
| Total Plate Count(cfu/g) | ≤ 10000 | ≤ 2000 | |||||||
| Yeast & Moulds(cfu/g) | ≤ 500 | ≤ 100 | |||||||
| 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 (scientific name: Amorphophallus konjac,), perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives. For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
In recent years, the international food structure is being adjusted towards fiber foods. As people's awareness of the health benefits of fiber foods increases, konjac as a functional food raw material will have more and more applications in the food industry.
Quality Index
| Item/Type | Konjac Powder | Konjac Powder | Konjac Gum | ||||||
| HK1 | HK2 | HW1 | HW3 | HW4 | HJ2-B | HJ2-D | HJ2-F | HH2 | |
| Particle Size(Mesh) | 90% pass 40-100 mesh | 90% pass 120 mesh | 90% pass 120 mesh | ||||||
| Appearance & Oder |
Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac. |
Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac. |
white to Yellowish with a few brown particies,odorlessness | ||||||
| Glucomannan Content(%) | ≥ 60 | ≥ 70 | ≥ 60 | ≥ 65 | ≥ 70 | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
| Viscosity(mPa?s) | ≥ 6000 | ≥ 15000 | ≥ 5000 | ≥ 10000 | ≥ 15000 | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
|
Transparency(%) (0.5% solution 550nm) |
--- | ≥ 65 | --- | ≥ 65 | ≥ 65 | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
| Moisture(%) | ≤ 12 | ≤ 11 | ≤ 10 | ||||||
| Total Ash(%) | ≤ 4.5 | ≤ 3.0 | |||||||
| Lead(Pb)(mg/kg) | ≤ 0.8 | ||||||||
| Arsenic(As)(mg/kg) | ≤ 3.0 | ||||||||
| Sulfur Dioxide(SO2)(g/kg) | ≤ 2.0 | ≤ 0.9 | |||||||
| pH(1% Aqueous Solution) | 5.0-7.0 | ||||||||
| Total Plate Count(cfu/g) | ≤ 10000 | ≤ 2000 | |||||||
| Yeast & Moulds(cfu/g) | ≤ 500 | ≤ 100 | |||||||
| 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 (scientific name: Amorphophallus konjac,), perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives. For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
In recent years, the international food structure is being adjusted towards fiber foods. As people's awareness of the health benefits of fiber foods increases, konjac as a functional food raw material will have more and more applications in the food industry.
Quality Index
| Item/Type | Konjac Powder | Konjac Powder | Konjac Gum | ||||||
| HK1 | HK2 | HW1 | HW3 | HW4 | HJ2-B | HJ2-D | HJ2-F | HH2 | |
| Particle Size(Mesh) | 90% pass 40-100 mesh | 90% pass 120 mesh | 90% pass 120 mesh | ||||||
| Appearance & Oder |
Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac. |
Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac. |
white to Yellowish with a few brown particies,odorlessness | ||||||
| Glucomannan Content(%) | ≥ 60 | ≥ 70 | ≥ 60 | ≥ 65 | ≥ 70 | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
| Viscosity(mPa?s) | ≥ 6000 | ≥ 15000 | ≥ 5000 | ≥ 10000 | ≥ 15000 | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
|
Transparency(%) (0.5% solution 550nm) |
--- | ≥ 65 | --- | ≥ 65 | ≥ 65 | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
| Moisture(%) | ≤ 12 | ≤ 11 | ≤ 10 | ||||||
| Total Ash(%) | ≤ 4.5 | ≤ 3.0 | |||||||
| Lead(Pb)(mg/kg) | ≤ 0.8 | ||||||||
| Arsenic(As)(mg/kg) | ≤ 3.0 | ||||||||
| Sulfur Dioxide(SO2)(g/kg) | ≤ 2.0 | ≤ 0.9 | |||||||
| pH(1% Aqueous Solution) | 5.0-7.0 | ||||||||
| Total Plate Count(cfu/g) | ≤ 10000 | ≤ 2000 | |||||||
| Yeast & Moulds(cfu/g) | ≤ 500 | ≤ 100 | |||||||
| 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 (scientific name: Amorphophallus konjac,), perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives. For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
In recent years, the international food structure is being adjusted towards fiber foods. As people's awareness of the health benefits of fiber foods increases, konjac as a functional food raw material will have more and more applications in the food industry.
Quality Index
| Item/Type | Konjac Powder | Konjac Powder | Konjac Gum | ||||||
| HK1 | HK2 | HW1 | HW3 | HW4 | HJ2-B | HJ2-D | HJ2-F | HH2 | |
| Particle Size(Mesh) | 90% pass 40-100 mesh | 90% pass 120 mesh | 90% pass 120 mesh | ||||||
| Appearance & Oder |
Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac. |
Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac. |
white to Yellowish with a few brown particies,odorlessness | ||||||
| Glucomannan Content(%) | ≥ 60 | ≥ 70 | ≥ 60 | ≥ 65 | ≥ 70 | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
| Viscosity(mPa?s) | ≥ 6000 | ≥ 15000 | ≥ 5000 | ≥ 10000 | ≥ 15000 | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
|
Transparency(%) (0.5% solution 550nm) |
--- | ≥ 65 | --- | ≥ 65 | ≥ 65 | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
| Moisture(%) | ≤ 12 | ≤ 11 | ≤ 10 | ||||||
| Total Ash(%) | ≤ 4.5 | ≤ 3.0 | |||||||
| Lead(Pb)(mg/kg) | ≤ 0.8 | ||||||||
| Arsenic(As)(mg/kg) | ≤ 3.0 | ||||||||
| Sulfur Dioxide(SO2)(g/kg) | ≤ 2.0 | ≤ 0.9 | |||||||
| pH(1% Aqueous Solution) | 5.0-7.0 | ||||||||
| Total Plate Count(cfu/g) | ≤ 10000 | ≤ 2000 | |||||||
| Yeast & Moulds(cfu/g) | ≤ 500 | ≤ 100 | |||||||
| 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 (scientific name: Amorphophallus konjac,), perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives. For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
In recent years, the international food structure is being adjusted towards fiber foods. As people's awareness of the health benefits of fiber foods increases, konjac as a functional food raw material will have more and more applications in the food industry.
Quality Index
| Item/Type | Konjac Powder | Konjac Powder | Konjac Gum | ||||||
| HK1 | HK2 | HW1 | HW3 | HW4 | HJ2-B | HJ2-D | HJ2-F | HH2 | |
| Particle Size(Mesh) | 90% pass 40-100 mesh | 90% pass 120 mesh | 90% pass 120 mesh | ||||||
| Appearance & Oder |
Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac. |
Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac. |
white to Yellowish with a few brown particies,odorlessness | ||||||
| Glucomannan Content(%) | ≥ 60 | ≥ 70 | ≥ 60 | ≥ 65 | ≥ 70 | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
| Viscosity(mPa?s) | ≥ 6000 | ≥ 15000 | ≥ 5000 | ≥ 10000 | ≥ 15000 | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
|
Transparency(%) (0.5% solution 550nm) |
--- | ≥ 65 | --- | ≥ 65 | ≥ 65 | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
| Moisture(%) | ≤ 12 | ≤ 11 | ≤ 10 | ||||||
| Total Ash(%) | ≤ 4.5 | ≤ 3.0 | |||||||
| Lead(Pb)(mg/kg) | ≤ 0.8 | ||||||||
| Arsenic(As)(mg/kg) | ≤ 3.0 | ||||||||
| Sulfur Dioxide(SO2)(g/kg) | ≤ 2.0 | ≤ 0.9 | |||||||
| pH(1% Aqueous Solution) | 5.0-7.0 | ||||||||
| Total Plate Count(cfu/g) | ≤ 10000 | ≤ 2000 | |||||||
| Yeast & Moulds(cfu/g) | ≤ 500 | ≤ 100 | |||||||
| 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 (scientific name: Amorphophallus konjac,), perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives. For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
In recent years, the international food structure is being adjusted towards fiber foods. As people's awareness of the health benefits of fiber foods increases, konjac as a functional food raw material will have more and more applications in the food industry.
Quality Index
| Item/Type | Konjac Powder | Konjac Powder | Konjac Gum | ||||||
| HK1 | HK2 | HW1 | HW3 | HW4 | HJ2-B | HJ2-D | HJ2-F | HH2 | |
| Particle Size(Mesh) | 90% pass 40-100 mesh | 90% pass 120 mesh | 90% pass 120 mesh | ||||||
| Appearance & Oder |
Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac. |
Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac. |
white to Yellowish with a few brown particies,odorlessness | ||||||
| Glucomannan Content(%) | ≥ 60 | ≥ 70 | ≥ 60 | ≥ 65 | ≥ 70 | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
| Viscosity(mPa?s) | ≥ 6000 | ≥ 15000 | ≥ 5000 | ≥ 10000 | ≥ 15000 | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
|
Transparency(%) (0.5% solution 550nm) |
--- | ≥ 65 | --- | ≥ 65 | ≥ 65 | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
| Moisture(%) | ≤ 12 | ≤ 11 | ≤ 10 | ||||||
| Total Ash(%) | ≤ 4.5 | ≤ 3.0 | |||||||
| Lead(Pb)(mg/kg) | ≤ 0.8 | ||||||||
| Arsenic(As)(mg/kg) | ≤ 3.0 | ||||||||
| Sulfur Dioxide(SO2)(g/kg) | ≤ 2.0 | ≤ 0.9 | |||||||
| pH(1% Aqueous Solution) | 5.0-7.0 | ||||||||
| Total Plate Count(cfu/g) | ≤ 10000 | ≤ 2000 | |||||||
| Yeast & Moulds(cfu/g) | ≤ 500 | ≤ 100 | |||||||
| 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 (scientific name: Amorphophallus konjac,), perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives. For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
In recent years, the international food structure is being adjusted towards fiber foods. As people's awareness of the health benefits of fiber foods increases, konjac as a functional food raw material will have more and more applications in the food industry.
Quality Index
| Item/Type | Konjac Powder | Konjac Powder | Konjac Gum | ||||||
| HK1 | HK2 | HW1 | HW3 | HW4 | HJ2-B | HJ2-D | HJ2-F | HH2 | |
| Particle Size(Mesh) | 90% pass 40-100 mesh | 90% pass 120 mesh | 90% pass 120 mesh | ||||||
| Appearance & Oder |
Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac. |
Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac. |
white to Yellowish with a few brown particies,odorlessness | ||||||
| Glucomannan Content(%) | ≥ 60 | ≥ 70 | ≥ 60 | ≥ 65 | ≥ 70 | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
| Viscosity(mPa?s) | ≥ 6000 | ≥ 15000 | ≥ 5000 | ≥ 10000 | ≥ 15000 | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
|
Transparency(%) (0.5% solution 550nm) |
--- | ≥ 65 | --- | ≥ 65 | ≥ 65 | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
| Moisture(%) | ≤ 12 | ≤ 11 | ≤ 10 | ||||||
| Total Ash(%) | ≤ 4.5 | ≤ 3.0 | |||||||
| Lead(Pb)(mg/kg) | ≤ 0.8 | ||||||||
| Arsenic(As)(mg/kg) | ≤ 3.0 | ||||||||
| Sulfur Dioxide(SO2)(g/kg) | ≤ 2.0 | ≤ 0.9 | |||||||
| pH(1% Aqueous Solution) | 5.0-7.0 | ||||||||
| Total Plate Count(cfu/g) | ≤ 10000 | ≤ 2000 | |||||||
| Yeast & Moulds(cfu/g) | ≤ 500 | ≤ 100 | |||||||
| 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 (scientific name: Amorphophallus konjac,), perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives. For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
In recent years, the international food structure is being adjusted towards fiber foods. As people's awareness of the health benefits of fiber foods increases, konjac as a functional food raw material will have more and more applications in the food industry.
Quality Index
| Item/Type | Konjac Powder | Konjac Powder | Konjac Gum | ||||||
| HK1 | HK2 | HW1 | HW3 | HW4 | HJ2-B | HJ2-D | HJ2-F | HH2 | |
| Particle Size(Mesh) | 90% pass 40-100 mesh | 90% pass 120 mesh | 90% pass 120 mesh | ||||||
| Appearance & Oder |
Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac. |
Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac. |
white to Yellowish with a few brown particies,odorlessness | ||||||
| Glucomannan Content(%) | ≥ 60 | ≥ 70 | ≥ 60 | ≥ 65 | ≥ 70 | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
| Viscosity(mPa?s) | ≥ 6000 | ≥ 15000 | ≥ 5000 | ≥ 10000 | ≥ 15000 | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
|
Transparency(%) (0.5% solution 550nm) |
--- | ≥ 65 | --- | ≥ 65 | ≥ 65 | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
| Moisture(%) | ≤ 12 | ≤ 11 | ≤ 10 | ||||||
| Total Ash(%) | ≤ 4.5 | ≤ 3.0 | |||||||
| Lead(Pb)(mg/kg) | ≤ 0.8 | ||||||||
| Arsenic(As)(mg/kg) | ≤ 3.0 | ||||||||
| Sulfur Dioxide(SO2)(g/kg) | ≤ 2.0 | ≤ 0.9 | |||||||
| pH(1% Aqueous Solution) | 5.0-7.0 | ||||||||
| Total Plate Count(cfu/g) | ≤ 10000 | ≤ 2000 | |||||||
| Yeast & Moulds(cfu/g) | ≤ 500 | ≤ 100 | |||||||
| 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 (scientific name: Amorphophallus konjac,), perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives. For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
In recent years, the international food structure is being adjusted towards fiber foods. As people's awareness of the health benefits of fiber foods increases, konjac as a functional food raw material will have more and more applications in the food industry.
Quality Index
| Item/Type | Konjac Powder | Konjac Powder | Konjac Gum | ||||||
| HK1 | HK2 | HW1 | HW3 | HW4 | HJ2-B | HJ2-D | HJ2-F | HH2 | |
| Particle Size(Mesh) | 90% pass 40-100 mesh | 90% pass 120 mesh | 90% pass 120 mesh | ||||||
| Appearance & Oder |
Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac. |
Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac. |
white to Yellowish with a few brown particies,odorlessness | ||||||
| Glucomannan Content(%) | ≥ 60 | ≥ 70 | ≥ 60 | ≥ 65 | ≥ 70 | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
| Viscosity(mPa?s) | ≥ 6000 | ≥ 15000 | ≥ 5000 | ≥ 10000 | ≥ 15000 | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
|
Transparency(%) (0.5% solution 550nm) |
--- | ≥ 65 | --- | ≥ 65 | ≥ 65 | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
| Moisture(%) | ≤ 12 | ≤ 11 | ≤ 10 | ||||||
| Total Ash(%) | ≤ 4.5 | ≤ 3.0 | |||||||
| Lead(Pb)(mg/kg) | ≤ 0.8 | ||||||||
| Arsenic(As)(mg/kg) | ≤ 3.0 | ||||||||
| Sulfur Dioxide(SO2)(g/kg) | ≤ 2.0 | ≤ 0.9 | |||||||
| pH(1% Aqueous Solution) | 5.0-7.0 | ||||||||
| Total Plate Count(cfu/g) | ≤ 10000 | ≤ 2000 | |||||||
| Yeast & Moulds(cfu/g) | ≤ 500 | ≤ 100 | |||||||
| 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 (scientific name: Amorphophallus konjac,), perennial tuber herb. Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from various konjac tubers. Its main component is glucomannan (KGM). Konjac gum is rich in water-soluble edible cellulose and trace elements, also has 16 kinds of amino acids, and has the characteristics of low calorie, low protein and low fat.
Glucomannan (KGM) has many characteristics such as hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties, so it is widely used in the food industry and made into various food additives. For example, it is used in meat products, dairy products, candy, jelly, etc., to improve the texture and structure of the product, improve the taste, and improve the gel aggregation effect. Konjac gum is also widely used in medicine, health care, bioengineering, petroleum industry, textile industry, tobacco processing and cosmetics industry.
In recent years, the international food structure is being adjusted towards fiber foods. As people's awareness of the health benefits of fiber foods increases, konjac as a functional food raw material will have more and more applications in the food industry.
Quality Index
| Item/Type | Konjac Powder | Konjac Powder | Konjac Gum | ||||||
| HK1 | HK2 | HW1 | HW3 | HW4 | HJ2-B | HJ2-D | HJ2-F | HH2 | |
| Particle Size(Mesh) | 90% pass 40-100 mesh | 90% pass 120 mesh | 90% pass 120 mesh | ||||||
| Appearance & Oder |
Yellowish to white powder. Yellowish with a few brown particles. Distinctive smell of kojac. |
Yellowish to white powder. Yellowish with a few brown particles. brown particles Slight smell of konjac. |
white to Yellowish with a few brown particies,odorlessness | ||||||
| Glucomannan Content(%) | ≥ 60 | ≥ 70 | ≥ 60 | ≥ 65 | ≥ 70 | ≥ 80 | ≥ 80 | ≥ 85 | ≥ 80 |
| Viscosity(mPa?s) | ≥ 6000 | ≥ 15000 | ≥ 5000 | ≥ 10000 | ≥ 15000 | ≥ 20000 | ≥ 25000 | ≥ 36000 | ≥ 18000 |
|
Transparency(%) (0.5% solution 550nm) |
--- | ≥ 65 | --- | ≥ 65 | ≥ 65 | ≥ 70 | ≥ 70 | ≥ 75 | ≥ 80 |
| Moisture(%) | ≤ 12 | ≤ 11 | ≤ 10 | ||||||
| Total Ash(%) | ≤ 4.5 | ≤ 3.0 | |||||||
| Lead(Pb)(mg/kg) | ≤ 0.8 | ||||||||
| Arsenic(As)(mg/kg) | ≤ 3.0 | ||||||||
| Sulfur Dioxide(SO2)(g/kg) | ≤ 2.0 | ≤ 0.9 | |||||||
| pH(1% Aqueous Solution) | 5.0-7.0 | ||||||||
| Total Plate Count(cfu/g) | ≤ 10000 | ≤ 2000 | |||||||
| Yeast & Moulds(cfu/g) | ≤ 500 | ≤ 100 | |||||||
| 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. | ||||||||
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