As a professional China Konjac Gum supplier, Jiangsu Zipin has been supplying konjac gum for many years. Konjac Gum is a functional food additive widely used in many industries. With its good adhesiveness water absorption, and water retention, konjac gum is widely used in dairy and gelly as jelling and thickening agent, and also gelling and keeping moisture for meat products.
|
Appearance |
Odorless, white or light yellow fine powder |
|
Particle Size |
95% pass 120 mesh |
|
Viscosity (1%, 25℃, mPa.s) |
As per need (25000~ 36000) |
|
Konjac Glucomannan (KGM) |
≥ 90% |
|
pH (1%) |
5.0- 7.0 |
|
Moisture (%) |
≤ 10 |
|
SO2 (g/kg) |
≤ 0.2 |
|
Ash (%) |
≤ 3.0 |
|
Protein (%, Kjeldahl method) |
≤ 3 |
|
Starch (%) |
≤ 3 |
|
Lead (Pb) |
≤ 2 mg/kg |
|
Arsenic (As) |
≤ 3 mg/kg |
|
Ether-soluble material (%) |
≤ 0.1 |
|
Yeast & Mould (cfu/ g) |
≤ 50 |
|
Total Plate Count (cuf/ g) |
≤ 1000 |
|
Salmonella spp./ 10g |
Negative |
|
E.Coli/ 5g |
Negative |
Konjac gum is mainly used to produce jelly, meat products, ice cream, dairy products and other high-end food, dairy products, etc..
Packing:
25kg/ bag
Storage:
Keep under cool and dry condition, away from sunlight directly and avoid exposure to the air. Once opened, product should be used immediately or resealed.
Shelf-life:
24 months from manufacturing date in the original unopened package
