Konjac Powder & Gum
Latin Name Amorphophalms konjac .
Family Araceae
Part of the Plant Used Tuber
Product Introduction
Konjac is a kind of renascent herbaceous plant, which mainly grows in the subtropical mountain or hilly areas. There are about 170 kinds of Konjac in the world and about 20 kinds of Konjac in China. The main ingredient of Konjac is Konjac gum, also termed as or Konjac glucomannan(KGM), KGM is a kind of macromolecule polysaccharide is a kind of dietary fiber which is based on konjac flour being obtained from the tuber of amorphophallus konjac by purification process. Konjac glucomanan powder is pure soluble fiber, none protein, none fat, none sugar, none starch.
Konjac Gum :White in appearance without smell. It has high viscosity and transparency, and can be quickly dissolved. The processing procedure: Konjac Fine Powder with alcohol, to get rid of impurities like Starch, ashy substances, cellulose, pigment and alkaloid, thus to get rid of impurity konjac gum. Glucomannan dry base contents accout for 75%-95%in the products. Konjac gum is mainly used in producing high-end food, pharmaceutical and healthcare products and cosmetics, such as jelly, jam, jelly drops, dairy products and medicine capsules, etc.
Purified Konjac Powder:White in appearance ,with a granularity from 40-120 meshes, it has high viscosity, transparency, and can be quickly dissolved. Glucomannan dry base contents account can above 80% in the product. are mainly used in producing medicine, flavouring, health products, chemical etc.
Konjac fine powder: white or light yellow in appearance, with a few black and yellow dots in the middle. Its granularity ranges approximately from 40 to 120 meshes. It has unique konjac smell. Processing procedures: first to peel and clean fresh konjac tubers, and slice them into strips or chips; then dehydrate the konjac strips and chips with baking equipments; finally smash and grind the dried konjac strips and chips with special processing machines, get rid of impurities like starch and fibers to get konjac fine powder.This product is mainly used to produce konjac bean curd and vegetarian food.
Konjac Micro/ Particulate Powder:Milky white in appearance, with a granularity of over 120 meshes. This product has light smell, and can be quickly dissolved. The processing procedure: pulverize konjac fine powder to get konjac micro powder with better quality which is more convenient to use:Boasting good jellying capacity, strong water retaining, thickening property, stability, and containing rich dietary fibers, konjac Particulate Powder can be used in producing meat products, like ham and western-style sausage flavoring powder, soup powder, sauce, wheat flour products, pastry, bionic food, ice cream and cold drink.
Active Ingredients: Glucomannan
Product Specification Sheet
| Product Name |
Refined Konjac Powder |
Konjac Micro Powder |
Purified Konjac Powder |
Konjac Gum |
| Grade Code |
SF-22R |
SF-15R |
SF-20M |
SF- 13M |
SF-30P |
SF-25P |
SF-20P |
SF-36G |
SF-32G |
SF-25G |
| Granularity |
40-120 |
40-120 |
≥120 |
≥120 |
40-120 |
40-120 |
40-120 |
≥120 |
≥120 |
≥120 |
| Glucomannan Ddry-based |
≥70 |
≥65 |
≥70 |
≥65 |
≥85 |
≥82 |
≥80 |
≥95 |
≥90 |
≥85 |
| Viscosity(mpa.s) |
≥22000 |
≥15000 |
≥20000 |
≥13000 |
≥30000 |
≥25000 |
≥20000 |
≥36000 |
≥32000 |
≥25000 |
| Transparency(%) |
-- |
-- |
≥45 |
≥35 |
≥50 |
≥50 |
≥50 |
≥55 |
≥50 |
≥50 |
| Moisture(%) |
≤13 |
≤13 |
≤13 |
≤13 |
≤10 |
≤10 |
≤10 |
≤10 |
≤10 |
≤10 |
| Ash(%) |
≤4.5 |
≤4.5 |
≤4.5 |
≤4.5 |
≤3.0 |
≤3.0 |
≤3.0 |
≤3.0 |
≤3.0 |
≤3.0 |
| SO2(g/kg) |
≤2.0 |
≤2.0 |
≤2.0 |
≤2.0 |
≤0.3 |
≤0.3 |
≤0.3 |
≤0.3 |
≤0.3 |
≤0.3 |
| Pb(mg/kg) |
≤1.0 |
≤1.0 |
≤1.0 |
≤1.0 |
≤1.0 |
≤1.0 |
≤1.0 |
≤1.0 |
≤1.0 |
≤1.0 |
| As(mg/kg) |
≤3.0 |
≤3.0 |
≤3.0 |
≤3.0 |
≤2.0 |
≤2.0 |
≤2.0 |
≤2.0 |
≤2.0 |
≤2.0 |
| PH |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
| Bacteria Amount |
≤10000 |
≤10000 |
≤10000 |
≤10000 |
≤3000 |
≤3000 |
≤3000 |
≤3000 |
≤3000 |
≤3000 |
| Mold+Yeast |
≤100 |
≤100 |
≤100 |
≤100 |
≤15 |
≤15 |
≤15 |
≤15 |
≤15 |
≤15 |
| Odor |
Distinctive Smell of Konjac |
Slight Smell of Konjac |
Odorless |
Odorless |
| Color |
Light Yellow Powder |
Light Yellow Powder |
Milky and Ivory Powder |
Milky and Ivory Powder |
| Remark |
Viscosity test conditions:1%solution,constant temperature30ºC,NDJ-1 rotary viscometer rotor No.4, 12 rec/min. |
| Transparency Test Condition:5% solution,550nm wavelength,1mm*1mm cuvette , magnetic stirrers |
| Package |
Inner food grade plastic film and outer Kraft of 20 or 25kg/bag. |
Properties:
1. Water-solubility: Can easily be dispersed in hot or cold water and the water absorbency can reach to more than a hundredfold. The solution is the non-plastic liquid. The dissolving speed can increase with the improvement of the granularity. Forms a highly viscous solution with pH values between 5.0 and 7.0
2. Increasing dense ability: The excellent thickening attribute is determined by the big molecular weight and hydration ability and non-electric characteristic. The viscidity of the 1% solution of Konjac powder can reach to 1000 mPas. The highest can reach to 50000 mPas. The mixture with other gums can improve the viscidity further.
3. Gelling attribute: Swells slowly in water until a gel owning a high resistance to crushing and a high tensile strength is formed. Owns synergetic effects together with carrageenan, guar gum and xanthan gum
4. Safe edible history and legal position: Konjac has been applied to vegetable and medicine in China more than 1500 years. FDA has determined that the food mixing material, which was made of Konjac powder, is GRAS, and the food mixing material also can be used in meat products according to the permission of USDA, and FCC has the corresponding standard of Konjac powder. The Konjac powder can be used as food stabilizer, suspending agent, thickening agent, emulsifier, and attribute improving agent and so on. The Konjac powder has been approved by the European union to be used in the food production (DIRECTIVE 98/72/EC). Please look up the formal bulletin of the European union on 4, November, 1998(the number is L295127, E- 425). The maximum dosage is 10 g/Kg
Application Fields
1. Application in the food industry: Making the gelling food, used as the food thickening agent and adherence agent such as the jelly ,ice cream, gruel, meat, flour food, solid drink ,jam etc.
2. Application in the health care industry : Modulate the metabolism of lipid , decline the serum triglyceride and cholesterol, improve sugar resistance and prevent the diabetes, relief the constipation and prevent intestines cancer, produce no energy and prevent the fatness ,modulate the immunity function.
3. Application in the chemical industry:Because the Konjac glucomannan average molecular weight of 200,000 up to 2,000,000 is so big, the viscidity is high, and the fluidity is good, it has been applied to the chemical industries such as petroleum, the dye printing cataplasm, the terra film, the diaper, the medicine capsule and so on.
Company Information
HUNAN SUNFULL BIO-TECH CO., LTD., certified with ISO9001, ISO22000, Kosher, HALAL & HACCP, and specialized in the R&D, production and marketing of high value green tea and botanical extracts for dietary supplement, beverages, cosmetics & pharmaceuticals. We're the global leading manufacturer of Green tea EGCG, (-)-Epicatechin, L-theanine, Theaflavins & Tea polyphenols.Our key botanical extracts including Aronia extract,Ginseng extract,Hibiscus Flower Extract etc. and many APIs (Gentiana Extract, Swertiamarin, Paeonia Extract,Vine Tea Extractetc.) Our products have been enjoying great popularity in the world markets
due to their superior quality and competitive prices. SUNFULL also has becoming the 1st choice of natural ingredientsto many global famous enterprises and their most important strategic partner in China.
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