Konjac gum is obtained from the tuber of the plant. Konjac is a glucomannan that can form thermo-reversible and thermo-irreversible gels under varying conditions. For example, with xanthan gum a cohesive, elastic thermo-reversible gel can be formed. Inclusion of a mild alkali such as calcium hydroxide to remove some of the acetyl groups will result in a heat stable gel upon heating and cooling. It should be dispersed in cold water and then heated to solubilize completely. It is synergistic with carrageenan, xanthan gum, locust bean gum, starch. Uses include noodles, confectionary, puddings, dessert gels, juices. Also known as flour, glucomannan.
|
Item |
Unit |
Standard |
Test result |
|
Appearance |
- |
White powder Odorless |
Conforms |
|
Particle size |
% |
（≥120 Mesh） 90% |
91.2 |
|
Viscosity |
mPa•s |
≥32000 |
32000 |
|
Moisture content |
% |
≤10 |
7.9 |
|
Glucomannan content |
% |
≥90 |
90.2 |
|
pH |
- |
5.0-7.0 |
5.8 |
|
Ash |
% |
≤3.0 |
1.33 |
|
Pb |
mg/kg |
≤0.8 |
0.2 |
|
As |
mg/kg |
≤3.0 |
0.2 |
|
SO2 |
g/kg |
≤0.3 |
0.162 |
|
Total plate count |
CFU/g |
≤3000 |
﹤3000 |
|
Mold&yeast |
CFU/g |
≤100 |
﹤100 |
|
E.coli |
MPN/g |
Not detected |
Not detected |