| Customization: | Available |
|---|---|
| CAS No.: | 37220-17-0 |
| Formula: | C26h43o22 |
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99% High Quality Konjac Glucomannan CAS 37220-17-0
Product name: Konjac Glucomannan Powder
Latin Name: Amorphophalms konjac K Koch.
Specification: 60%-95% Glucomannan
Appearence: White powder
Active Ingredients: Glucomannan
Melecular Formula: C26H43O22
Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as" the seventh nutriment for human". Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property, suspension property and gel propery can especially adopted in food industry.
1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.
2.It could control appetite and reduce body weight.
3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.
1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );
2) Stabilizer(meat, beer);
3) Film Former(capsule, preservative);
4) Water-keeping agent( Baked Foodstuff );
5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);
6) Adherence agent( Surimi );
7) Foam Stabilizer (ice cream, cream, beer)
| ITEM | TEST METHOD | SPECIFICATION | RESULTS |
| Appearance | Visual | Fine powder | Complies |
| Color | Visual | White | Complies |
| Odor & Taste | Organoleptic | Characteristic | Complies |
| Particle size | Taylor Mesh | 80 mesh | 80 mesh |
| Loss on Drying | GB/T 5009.3-2003 | ≤10.0% | 7.90% |
| Ash | GB/T5009.4-1985 | ≤3.0% | 1.93% |
| Assay (Glucomannan) | See as below | ≥85% | 95.02% |
| Viscosity (mpa.s) | GB 10247-1998 NDJ(4#12RPM) | ≥36000 | 36500 |
| Peak viscosity time | 60 min | 60 min | Lab value |
| Pb | GB/T 5009.12-2003 | ≤0.8ppm | 0.09 |
| As | GB/T 5009.11-2003 | ≤2ppm | 0.08 |
| SO2 | GB/T 5009.34-1996 | ≤500ppm | 225 |
| PH | GB/T 10786 | 5-7 | 6 |
| Microbiological Control | |||
| Total plate count | GB/T 4789.2-2003 | <5000 CFU/g | <5000 |
| Yeast & mold | GB/T 4789.15-2003 | <100 CFU /g | <100 |
| E.coli | GB/T 4789.3 | Negative | Negative |
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