Konjac Gum CAS 37220-17-0 Thickeners Free Sample

• CAS No.: 37220-17-0
• Formula: /
• EINECS: 253-404-6
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Model NO.: FoodKem
• Shelf Life: >12 Months
• Main Active Ingredient: Carrageenan
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Transport Package: Leather Bag
• Specification: 25KG/BAG
• Trademark: FoodKem
• Origin: China
• HS Code: 2936270000
• Production Capacity: 1 Milllion Metric Ton Per Year

Product Description

Product Description

Konjac Gum is a kind of pure natural hydrocolloids, it is refined Konjac Gum powder processed by alcohol precipitation. Konjac Gum's main ingredients are Konjac Glucomannan(KGM)with high purity of more than 85% on a dry basis. White in color, fine in particle size, 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. Fine particle size, fast solubility, high expand capability of 100 times of its weight, stable and nearly odorless.
Konjac is widely used as a food and food additive:
(1) as a thickener and stabilizer can be added to jelly, jam, juice, vegetable juice, ice cream, ice cream and other cold drinks, solid beverages, seasoning powder, and soup powder;
(2) as a binder can be added to noodles, rice noodles, reapers, meatballs, ham, bread and pastries to enhance the gluten and keep fresh;
(3). It can be added to various soft candy, cowhide sugar and crystal sugar as a gelling agent, and can also be used to make bionic food;

Specification

ITEM	STANDARD
Appearance	Odorless, white or light yellow fine powder
Particle Size	95% pass 120 mesh
Viscosity (1%, 25ºC, mPa.s)	As per need (25000~ 36000)
Konjac Glucomannan (KGM)	≥ 90%
pH (1%)	5.0- 7.0
Moisture (%)	≤ 10
SO2 (g/kg)	≤ 0.2
Ash (%)	≤ 3.0
Protein (%, Kjeldahl method)	≤ 3
Starch (%)	≤ 3
Lead (Pb)	≤ 2 mg/kg
Arsenic (As)	≤ 3 mg/kg
Ether-soluble material (%)	≤ 0.1
Yeast & Mould (cfu/ g)	≤ 50
Total Plate Count (cuf/ g)	≤ 1000
Salmonella spp./ 10g	Negative
E.Coli/ 5g	Negative

 

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