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Specifications

Konjac gum for food additive
1)Glucomannan content: 88%MIN
2)Viscocity:24000--30000mpa.s
3)Certificate:ISO SGS

Konjac gum for food addtive

1.Description of konjac gum  

Konjac is a kind of perennial herbage plant with low energy ,low protein,and high fiber,glucomannan is the main ingredient of konjac,konjac contains more than ten kinds of amino acid required by man body microelement and unsaturated fatty acid ,it is effective in tumor resisting,blood pressure descending,blood sugar descending and weight –losing.it also has some physical-chemical properties such as water-soluble,fresh-keeping,thickening,stablilization,suspensiom,gelling,binding ,it is not only one kind of natural food additive but also one kind of ideal assistant healthcare food,it is recommended by WHO as one of the best healthcare foods for human being in 21 century.

2. Specification of konjac gum

3.Manufacturing Flow Chart of Konjac Gum

Raw materials(fresh konjac)-------Cleanout(by water)-------Peeling------Cut to slice/strips/dices------Heated air-------Comminute(by machine)------Sifting(40---80 mesh)-----Rubbing/Milling-----Sifting-----Konjac flour

Konjac flour-----Dip in alcohol(50%) 2hours-----Cleanout(70% alcohol)---------

Cleanout again(70% alcohol)----Attenuate(to become thin or fine by machine)----

Dehydrate------Cleanout(95% alcohol)-----Dehydrate-----Desiccation(low temperature/vacuum)------Cooling-----Sifting(120mesh)----Homogenize—Inspection-----Packing

4.Applications of Konjac Gum:

KGM (konjac glucomannan) has many desirable physicochemical properties and so has 

attracted attention and interest everywhere and has found applications in many fields:              

 In food industry, KGM is widely used as such food additives as emulsifying agent, 

thickener, stabilizer, coagulant, suspending agent, packing agent and quality improver.