Natural health benefits Purified Konjac extract powder
| Min. Order: | 500 Kilogram |
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| Trade Term: | FOB,CFR,CIF,CIP |
| Payment Terms: | T/T |
| Supply Ability: | 100000KG PER MONTH |
| Place of Origin: | Hubei |
Company Profile
| Location: | Yichang, Hubei, China (Mainland) |
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| Business Type: | Manufacturer |
Product Detail
| Model No.: | YZ-J-25 |
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| Means of Transport: | Ocean, Air, Land |
| Brand Name: | YIZHI |
| Konjac gum: | glucomanan |
| Production Capacity: | 100000KG PER MONTH |
| Packing: | INNER FOOD GRADE PLASTIC,3 LAYERS OUT KRAFT BAG |
| Delivery Date: | 20 |
Product Description
Konjac gum, also termed as or Konjac glucomannan, is a kind of dietary fiber which is based on konjac flour being obtained from the tuber of Amorphophallus konjac by means of drying and milling. Through further extraction and drying steps konjac flour can be processed until konjac glucomannan is obtained.
Properties:
- Average molecular weight of 200,000 up to 2,000,000
- Can easily be dispersed in hot or cold water
- Forms a highly viscous solution with pH values between 5.0 and 7.0
- Swells slowly in water until a gel owning a high resistance to crushing and a high tensile strength is formed
- Owns synergetic effects together with carrageenan, guar gum and xanthan gum
- Odorless and tasteless
Why caragennan needs to synergy with other gums?
Carrageenan, because of its good thermal stability, high transparency and low concentration requirement when gel forming, is chosen as the main raw material to make colloidal jelly, but there are also some problems such as the
gel has great brittleness, small elasticity and easy to appear liquid shrinkage etc. it is better to choose different colloids to synergy that can improve the gel properties and solve the common quality problems such as water separation of jelly.
Effect:
1.Gel strength
2.Texture improver
3. Water holding capacity
4.Taste Softer and more elastic