best naturals konjac root supplement E425i konjac gum China suppliers
1. What is konjac and konjac powder?
Konjac Gum is extracted from tubers of konjac (Lasioideae amorphophallus), which is grown largely in the Far East and Southeast Asia. It is a hetero-polysaccharide consisting of β-D glucose and β-D- mannose, with a glucose to mannose ratio of 1 to 3. Hence it is referred to as a Glucomannan. The Konjac glucomannan is water-soluble under high shear and gets quickly dissolved in aqueous system if cooked.
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.|
The viscosity of konjac glucomannan solutions increases with the concentration that is remarkably stable against high salt concentration but highly sensitive to pH. Lower pH systems affect the viscosity adversely. Synergistic effects Konjac can get by cross-linking with other various polysaccharides including xanthan, carrageenan and agar, and form thermally reversible gels. Adding sugar can enhance the strength of the synergistic gel, while adding salt can inhibit the formation of the synergistic gel. This can be used to control its gel-forming capacity.
Its molecular weight is very high and hence it imparts high viscosity in water solutions. This makes it a good thickener for food products. At higher levels of concentration of konjac, a thermally reversible and strong elastic gel will be formed with other hydrocolloids. These gels are freeze–thaw stable and have low syneresis. Such gels can also be formed with mixtures of konjac and carrageenan (showing stronger synergy than carrageenan and LBG). The texture of the gel can be changed by varying the gum ratio.
Aqueous systems made under hot conditions with limewater impart thermally stable gel, which is cut into thin strips and used as a meal component. This concept is also used in meat, seafood and vegetarian products for moisture binding and texture control. Konjac gum is used along with carrageenan in table jellies to give an elastic texture. Its good freeze–thaw stability and control of ice crystal growth makes it a popular gum for use in surimi, and also in ice cream and other frozen desserts. Konjac is approved for use in all of the major countries in the world however with limitations to incorporation. Its high temperature resistance in synergistic combinations are to be used carefully in cup jellies as they may not be desired to have a melting point higher than the normal body temperature.
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