YZ-J-36 Amorphophallus konjac gum E425 konjac glucomannan with 36000mpas for meat products
1. What is konjac and konjac powder?
Konjac, also termed as or Konjac glucomannan(KGM) or konyaku (konnyaku), konjak, Amorphophallus konjac, konjaku,
konnyaku potato,devil's tongue, voodoo lily, snake palm, elephant yam (paeoniifolius), shirataki.
Konjac belongs to perennial herbal plants of Araceae family, mainly grows in the moutainous regions (400-1500m above the sea level)
and is harvested once a year in October. China is the main production area and accounts for about 70% of the world's konjac production.
Konjac powder is got from konjac root by cleaning, peeling, cutting, drying and milling.
2. Advantages of konjac powder
|Cleaning label||Konjac powder is green and natural with clean label|
|High viscosity||Konjac gum has a viscosity of up to 40,000 millipascals · second (mPa.s) and water absorption of up to 40-100 times|
|Hydratability||Konjac powder has excellent hydration and does not degrade significantly even in ice water|
|Irreversible heat||Konjac powder can form a unique toughness of heat irreversible gel|
|Reversible heat||Konjac powder can also form a reversible gel system with carrageenan and xanthan gum|
|Nonionic colloid||Konjac powder belongs to non-ionic colloid. Compared to ionic colloid various ions, it has PH-Stability, Heat-Stability, Salt-Stability.|
3. Applications of konjac powder
konjac gum can be used as food ingredients or additives in meat products, vegetarian food, Jelly sweet,cosmetic product,
health products and nutritional supplements,animal nutritions, Pharmaceuticals and biomaterials and so on.
It is widely used and becomes more and more popular. Many applictions will be developed in the future.
This is our regular specification, and we can also make customized specification according to your requirements.
|Grade||Konjac Powder||Konjac Flour||Purified Konjac Powder||Konjac Gum|
|Odor||Distinctive Smell of Konjac||Slight||Odorless||Odorless|
|Color||Light Yellow Powder||Light Yellow Powder||Milky and Ivory Powder||Milky and Ivory Powder|
|Total plate count||≤10000||≤10000||≤10000||≤10000||≤10000||≤10000||≤3000||≤3000||≤3000||≤3000||≤3000||≤3000||≤3000||≤3000|
|Remark||Viscosity test conditions:1% solution,permanent 30°C temperature,BROOKFIELD rotating viscometer(RVDV-II+P),No.7 rotor,12 rolls/min.
Transparency Test Condition:0.5% solution,550 nm wavelength,1cm*1cm cuvette,magnetic stirrers,swelling time is subjected to peak viscosity time.
|Package||Common package:inner food grade HDPE bag and outer kraft bag/carton|
|Note: E-425 i, E-425 ii and custom-made types are available.|
In powder form, konjac is used to thicken soups and sauces the way you might use cornstarch. Several brands use it to make shirataki noodles or shirataki rice, both of which are considered low-carb and keto-friendly.
Shirataki noodles have a gelatinous texture and are commonly used in Japanese cooking. The noodles and rice are marketed as low-carb (or no-carb). This is because their carb content is so low that the net carbs for a serving are zero. The theory is that those few carbs are fiber-rich and pass through your body without being absorbed.
You might also find konjac in your gluten-free baked goods. According to 2021 research in Foods, konjac flour is being used as an ingredient in gluten-free bread. Researchers state that the bread that had about 37.5% of its flour in the form of konjac had the best formulation (as opposed to others with more or less of the flour), including color, texture and volume.
researchers included taste to see how different percentages of konjac flour ranked. In this case, the breads with over 25% konjac flour were less palatable due to a fishy taste. The study authors explained that konjac can have a seafood-like flavor due to a compound called trimethylamine.
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