Konjakgummi / Konjac-Pulver

Konjac Gum/Konjac Powder Konjac (Amorophophallus Konjac, also called JURUO) is a sort of Araceae perennial herb, has a long history of cultivation in the southwestern region and central and western regions of China. The main components of konjac is glucomannan (KGM), which is composed of glucose and mannose subunits linded with β-1,4 linkage at a moler ratio of 1.0:1.6. Glucomannan is a slightly branched polysaccharide having a molecular weight of 200,000 to 2000,000 daltons. It is a kind of food with a low heat, low protein and high fiber and contains more than ten kinds of amino acid and microelement required by human body, also has some physical-chemical properties such as water-soluble, thickening, stability, suspension, gelling, film, bonding. It is not only a natural healthy food but also a ideal food additive. Konjac is widely used in various fields, such as food industry, medicine industry, chemistry industry, environmental protection, daily chemicals and so on. It can especially be used as stabilizer, suspending agent, thickener, emulsifier in Europe and America food industries including meat, canned food, flour products manufacture. It is popular in Southeast Asia that Konjac Gum is used in Jelly and as a cooking supplement for soups and stewlike dishes. Nowadays, konjac is the best soluble dietary fiber that has been discovered, so it is proved being helpful for people’s health. Konjac Gum will be a food additive with great contribution for this century. Konjac Gum, white color in appearance, evenly fine particle and granularity through 120 mesh - 200 mesh. Its characteristicsis is high viscosity, dissolved fast, high transparency, good uniformity and stability of aqueous solution, the expansion coefficient of more than 100 times, without the konjac’s unique odor. By using Konjac fine powder as raw material and edible alcohol as carrier, the processing procedure adopts modern and advanced techniques to get rid of impurities like starch, ash, cellulose, pigment and alkaloids, thus to get the high-purity Glucomannan. Glucomannan is natural high-purity colloid, its dry base contents account for 80%-95% in the product, without using any chemical additive in the processing procedure, thus to ensure the quality and purity of the product. Konjac Powder, milk white color in appearance, granularity over 100 mesh and dissolved fast with the slight konjac odor. By using Konjac fine powder as raw material, its ash and impurities are purified and separated by grinding machinery thus to improve the transparency and solubility. Application of Konjac Gum/Konjac Powder in food industry Adopted CharacteristicApplied ExampleReferential dosageApplicable ProductsThermal irreversibilityDietary fiber source Konjac noodles,Konjac gel food,Konjac vegetarian2.5%-4.0%Konjac Gum SeriesThermal reversibilityJelly, Pudding0.2%-0.5%Konjac Gum Series,Konjac Powder SeriesWater-holdingSoft candy series0.1%-0.5%Konjac Gum Series,Konjac Powder SeriesMeat products( Ham sausage,Western-style sausages)0.2%-0.5%Konjac Gum Series,Konjac Powder SeriesPet Food0.2%-0.5%Konjac Powder SeriesWater-holdingEmulsibilitySuspendingStabilityThickeningCold drinks, Ice cream,Milk product, Dairy products,Suspended beverage0.5%-1.0%Konjac Gum SeriesSeasoning powder,Soup powder, Sauce0.5%-1.0%Konjac Gum Series,Konjac Powder SeriesGellingWater-holdingDietary fiber sourceFlour product, Pastries,Frozen food0.5%-1.0%Konjac Gum Series,Konjac Powder SeriesFilm-formingEdible thin film materialfor food package,Slurry for thin slice food,Slurry for thin film food1.0%-1.5%Konjac Gum Series(Film-formed)Medical capsule, Microcapsule,Powder Flavor0.5%-1.5%Konjac Gum Series