Konjac gum 37220-17-0

E number: E425

CAS: 37220-17-0

Einecs No.: 253-404-6

H.S Code: 1302390090

Specification:Glucomannan(%)80/90/95,Viscosity(mpa.s) 25000~36000

Routine Packing:25kgs / Drum

Place of origin:China

QC: ISO

Payment terms:T/T  

Konjac Gum, konjac flour,Amorophophallus Konjac

Konjac Gum,konjac flour,Amorophophallus Konjac  is a kind of perennial herbage plant with low energy, low protein, and high fiber, glucomannan is the main component of konjac contains more than ten kinds of amino acid required by human body, microelement and unsaturated fatty acid, Konjac Gum, konjac flour,Amorophophallus Konjac is effective in tumor resisting, blood pressure descending, blood sugar descending and weight-losing. Konjac Gum, konjac flour,Amorophophallus Konjac also has some physical-chemical properties such as water-soluble, fresh-keeping, thickeners, stabilization, suspension, gelling.

Konjac Gum,konjac flour,Amorophophallus Konjac made by nature soluble fiber - glucomannan and water, is very low carb and very low glycemic nature food.Konjac Gum,konjac flour,Amorophophallus Konjac is safe for eating and has the speciality of dissoving entirely in hot water. It has good heat sealing property, which makes Konjac Gum,konjac flour,Amorophophallus Konjac easy to be processed to kinds of food additives. Konjac Gum,Konjac Gum,konjac flour,Amorophophallus Konjac has the property of water-resistant and oil-resistant,which can produce a good preservation effect to the contents.

Konjac Gum powder-konjac flour,Amorophophallus Konjac is a natural vegetable gums, also called Kojac gum.Konjac Gum,konjac flour,Amorophophallus Konjac has applications in many areas of the food industry As a hydrocolloid in the same category as Xanthan gum, guar gum, carrageenan, and alginates, Konjac Gum glucomannan finds its application in bakery, flour products, confectionery, dairy, and soft drinks. In addition, there are studies for potentially valuable applications in fabricated meat, oil/fat substitutes, and edible film coating to preserve fruits and vegetables.

Konjac gum, also termed as Konjac glucomannan or Konnyaku (in japan) is a kind of dietary fiber which is based on konjac flour obtained from the tuber of Amorphophallus konjac by means of drying and milling. Through further extraction and drying process of konjac flour , konjac glucomannan can be obtained.