Konjac Gum

Konjac Gum
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  • Konjac Gum
  • 1302399090
  • White or Cream-Coloured Granular Powder
  • 37220-17-0
  • Konjac flour
  • 25 kg Kraft Paper Bag/ Fibre Drum
Grade Origin Download
China
TDS MSDS

Category

  • Dyes
  • Food
  • Oil
  • Pharmaceutical
  • Textile

Brief Overview

Konjac gum is extracted from the root of the Konjac plant which is a part of Genus Amorphophallus. It is white or cream-coloured with high viscosity. It has high transparency in nature and can be easily dissolved. Konjac Gum is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly. It is synergistic with kappa karrageenan and xanthan gum, forming thermoreversible, elastic gels. Konjac Gum has many characteristics such as hydrophilic, thickening property, stability, emulsification, suspension, gel and film forming properties, etc.

 

Manufacturing Process

The process of crude konjac glucomannan production consists mainly of two steps: drying by dehydration and konjac power processing. The freshly harvested konjac tuber is first washed, peeled, then sliced. The konjac slices are then dried by dehydration in an oven-drying equipment. The dried slices are broken and grind into a fine powder. The starch, fiber and other impurities are then removed. When the konjac powder is further purified and finely subdivided, a better product, konjac gum, will result, which has a better quality and is more convenient for use.

Chemical Industry

It is used in petroleum, textile & dye printing due to its high viscidity, good fluidity & high molecular weight.

 

Food Industry

Konjac Gum is used as stabilizers for ice cream as it makes the taste smooth and delicate. It is also used as additives in biscuits, cakes and other baked food as it gives the products a smooth appearance and loose texture. Konjac Gum is used as a binder in noodles, rice noodles, twisted leather, meatballs, sausage, bread and pastries to enhance tendon force and keep fresh state, and also to increase the intensity of the lines and surfaces to increase toughness of noodles. It is used as gelling agent into various kinds of fudge, obstinacy and crystal sugar, and is used to produce bionic food. It is recommended as a thickening and gelling agent for a wide variety of food including as a vegan substitute for gelatin.

 

Healthcare Industry

It is used for reducing glycaemia, blood cholesterol and blood pressure. It is used in increasing insulin sensitivity.

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