High purity dietary fiber-Konjac Glucomannan(Suitable for dietary fiber piece, fiber capsule, Dietary fiber supplements)

1,High content(Glucomannan>95%) 2,High viscosity(40000~25000mPa.s) 3,Low SO2(<100ppm) 4,120-200mesh 5,Pure white,No smell

 Introduction to Konjac glucomannan

    Konjac glucomannan is made by using konjac fine flour and adopting the wet process through ways of repeated grinding, washing, purification, odor and impurities removing. Compared to the ordinary konjac flour, it has higher purity, viscosity and transparency with whiter color and better technical indicators, thus has a wider rage of application.

Range of application

     Konjac glucomannan can be swelling 100 times after absorption of water. It can produce a sense of satiety after eating and will not be digested and absorbed by human body, thus it can hardly generate calorie. In addition, it can facilitate lipid excretion and has such variety of effects as weight loss, relaxing the bowels, lowering blood fat and blood sugar, elimination of toxicants and beautifying features, etc.

     Konjac glucomannan applies to Health food products,dietary fiber piece, fiber capsule, nutrition supplements,etc.

 

Technical Indicators of Jinheri Konjac Glucomannan

Product	Konjac Glucomannan
Type	FJT1220A	FJT1220B	FJT1220		FJY1220A
Color	White	White	White		White
Shape	Granulose	Granulose	Granulose		Granulose
Odor	No	No	No		No
Grading (mesh)	120-200	120-200	120-200		120-200
Viscosity(mPa.s)	≥36000	≥32000	≥28000		≥25000
KGM (Dry basis (%))	≥95	≥90	≥85		≥82
Water content(%)	≤10	≤10	≤10		≤10
Ash content(%)	≤2.0	≤2.4	≤3.0		≤3.0
SO2(g/kg)	≤0.05	≤0.1	≤0.3		≤0.3
(Pb)(mg/kg)	≤1.0	≤1.0	≤1.0		≤1.0
(As(mg/kg)	≤2.0	≤2.0	≤2.0		≤2.0
PH(1%sol)	6-7	6-7	6-7	6-7

Note:  Viscosity is measured by using NDJ-1 rotary viscometer and No. 4 rotor (12 R/min) with a temperature of 30 °C,and 1% aqueous solution.

Packaging: use laminating kraft paper, 25kg / bag;

Storage: placed in dry, ventilated environment, avoiding exposure to moisture and sunlight.

Shelf life: 2 years 

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