| CAS No.: | 37220-17-0 |
|---|---|
| Formula: | CH22cao14h2 |
| EINECS: | 253-404-6 |
| Certification: | BRC, ISO, HACCP, Halal |
| Packaging Material: | Paper |
| Storage Method: | Keep in Dry and Ventilate Place |
| Customization: |
|---|
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Audited Supplier Konjac gum, the main component is konjac glucomannan(KGM), is a kind of high molecular polysaccharide and soluble dietary fiber. Konjac gum is white in color, fine in particle size, with high viscosity and with no special smell of konjac, stable when dissolved in the water. Konjac gum has the strongest viscosity among the plant-based water-soluble gelling agent.
Specification:
| Test Item | Unit | The Standard |
| Appearance | -- | White powder |
| Glucomannan | % | 80Min. |
| Viscosity | mPas/Min | 2000-36000 |
| Loss on Drying | % | 10Max. |
| pH | -- | 7.0 |
| Lead(Pb) | ppm | 1.0Max. |
| Arsenic | ppm | 3.0Max. |
| SO2 | ppm | 500Max. |
| Insolubles | % | 6Max. |
| Total Plate Count | cfu/G | 5000Max. |
| Yeast and Mould | cfu/G | 100Max. |
| Coliform | -- | Negative |
| Salmonella | -- | Negative |
As a thickener and stabilizer, konjac gum can be added to jelly, jam, fruit juice, vegetable juice, ice cream and other cold drinks, solid beverage, seasoning powder and soup powder; as binder, it can be added to the noodles, rice noodles meatballs, sausages, bread and cakes; as gels, it can be added to various kind of jelly, candy, and crystal sugar, etc.
Store in tightly closed original package at cool, dry and ventilated palce.
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