Anyang Criss chemicals Co,.ltd.

Konjac Gum

• Category :

  Food and Feed additives

• Synonyms :

  Konjac Gum;Konjac Glucomannan;Konjac P.E.;

• CAS NO :

  37220-17-0

• EC NO :

  253-404-6

• Molecular Formula :

• Molecular Weight :

• Main Specifications :

• Product description :

  Packaging & Delivery

  Packaging Details:	Packed in 25KG/BAG,20MT/20FCL.
  Delivery Detail:	Within 20days after payment.

  Specifications

  Konjac Gum
  HACCP Kosher Halal ISO9001 GMP
  BP USP EP
  Health certificate by Embassy
  SGS inspection

  Konjac Gum

   

  HACCP Kosher Halal ISO9001 GMP

  BP USP EP

  Health certificate by Embassy

  SGS inspection

   

  Specification:

   

  SPECIFICATION:	Components:	Guaranteed Analysis:
  	Appearance	white or cream-color and free flowing powder
  	Particle size	120 - 200 mesh
  	Viscosity(1% aqueous solution at, 35°C, 1 hour, Brookfield Model DV-1 viscometer, spindle No.4,6,12rpm)	36000 mPas min
  	Glucomannan content	80% min
  	Loss on drying	10% max
  	PH of 1% solution in water	7.0
  	Lead(Pb)	1.0 mg/kg max
  	Arsenic(As)	3.0 mg/kg max
  	SO2	0.5 g/kg max
  	Insolubles	6% max
  	Total plate count	5000 cfu/g max
  	Yeasts and moulds	100 cfu/g max
  	Coliform	Negative
  	Salmonella	Negative
  PACKAGING:	25KG/CARTON
  QUANTITY/CONTAINER:	15MT in 20’FCL without pallets
  HANDLING&STORAGE:	Store under cool and dry condition.

   

  Description:

   

  Konjac, is a kind of perennial herbage plant with low energy, low protein, and high fiber, glucomannan is the main component of konjac. Konjac contains more than ten kinds of amino acid required by human body, microelement and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight-losing.

   

  Konjac, also has some physical-chemical properties such as water-soluble, fresh-keeping, thickening, stabilization, suspension, gelling, and binding. It is not only one kind of natural food additive but also one kind of ideal assistant healthcare food, it is recommended by WHO as one of the best healthcare foods for human being in 21 century. As Konjac is suitable for mild temperature and unsuitable for high temperature, it mainly grows up in mountain areas and hilly lands those are 850 meters above sea level, and annual average ambient temperature is required at 17.5~ 25^o.