Konjac Gum

Introduction of Konjac Gum:
1. Konjac gum is extracted from the Konjac, which is a perennial herbaceous plant of Amorphophallus Blume, Araceae and mainly grown in China, Japan and Korea.
2. Its main component is Konjac Glucomannan (KGM), a good water-soluble dietary fiber.
3. Our konjac gum is characterized by white color, high viscosity, good transparency, rapid solubility, good liquor stability and so on.
4. Konjac gum has functions of thickening, gelling, film former, emulsification and suspension. It also has synergistic interaction effects with other gums.
5. As an experienced food additives and food ingredients manufacturer in China, we can provide you with high quality konjac gum.

Uses of Konjac Gum:
1. For the high viscosity and high inflation of its aqueous solution and the special values in medical health care, konjac gum is more and more popular among our global customers.
2. It can be used to produce various bionic foods and can be added in all types of foods, palying a role as thickener, stabilizer, and adhesive.
3. In addition, for its special physical and chemical properties, konjac gum also has been widely used in tobacco, oil, pharmaceuticals, textile printing and dyeing, paint, household chemicals etc.

Specifications of Konjac Gum:

Name	Konjac Gum
CAS No.	37220-17-0
Specification	food grade
Packing	In 25kg bags
Functional use	Thickener
Items	Specifications
Appearance	white or cream-color and free flowing powder
Particle size	120 - 200 mesh
Viscosity: 1% aqueous solution at, 35℃, 1 hour, Brookfield Model DV-1 viscometer, spindle No. 4,6; 12rpm	36000 m Pas min
Gluomannan content	80% min
Loss on drying	10% max
PH of 1% solution in water	7.0
Lead(Pb)	1.0 mg/kg max
Arsenic(As)	3.0 mg/kg max
SO2	0.5 g/kg max
Insolubles	6% max
Total plate count	5000 cfu/g max
Yeasts and moulds	100 cfu/g max
Coliform	Negative
Salmonella	Negative