High viscosity, High purity ,Food additive-- Konjac Gum

1,High content(Glucomannan>95%) 2,High viscosity(40000~25000mPa.s) 3,Low SO2(100PPM) 4,120-200mesh 5,Pure white    Introduction to Konjac gum      Konjac gum is made by using konjac fine flour and adopting the wet process through ways of repeated grinding, washing, purification, odor and impurities removing. Its main ingredient of konjac glucomannan (KGM) has a content of more than 85%. 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

 1,Food additives

       As a raw material of additives, it can be widely used in food industry, as a stabilizer, emulsifier, thickener, binder, and film forming agent, etc.

2,Health food products

      Konjac gum 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.  

Technical Indicators of Jinheri Konjac Gum

Product	Konjac Gum
Type	JT1220A	JT1220B	JT1220		JY1220A
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)	≤0.1	≤0.2	≤0.3		≤0.5
(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

Enclosure

                                                       Introduction to glucomannan (KGM)

Water solubility

      KGM is soluble in water and its dissolution rate increases with the decrease of granularity of konjac flour.

Thickening property

     With a high molecular weight and strong hydration ability, KGM has an excellent thickening property. The viscosity of 1% konjac aqueous solution can be up to tens of thousands of milli-Pascal per seconds (mPa.s), the highest for the natural gel. The viscosity can be improved if compound formulating with other gels is applied.

Gelling property

     Compared with carrageenan, guar gum, xanthan gum and gelatin etc., KGM has its unique gelling property. The first is its higher viscosity; the second is that it can form thermal reversible and thermal irreversible gel under certain circumstances.  .

Stability

     KGM is a kind of vegetable gelatin and has a better stability compared to xanthan gum, guar gum and locust bean gum. It can remain its stability without precipitation under room temperature and the condition of below PH3.3.    

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