|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|
User : Brin2014-09-23 21:02:46
BrinQ : hello,im interested in your konjac gum and xanthan gum?can these two products be mixed in application? if so, how does it work?
FOODCHEM A : well,when konjac gum and xanthan gum are mixed together with the total concentration of 1% solution,as the content of xanthan gum increases,the viscosity and gel strength of solution are gradually increased, when the ratio of konjac gum and xanthan gum reaches to 3: 2,a gel can be formed in any PH value;When the PH is five,gel strength reaches to the peak,meanwhile,at room temperature of 40 degrees,the solution forms into solid state and 50 degrees in a semi-solid or liquid shape,then cooled to room temperature in a solid state.
User : Benjamin2014-09-03 23:54:17
BenjaminQ : We are looking for new supplier of Konjac gum High viscosity,is it possible to forward me Data sheet, MSDS, HACCP, Halal, Cosher certificate & last CoA?
FOODCHEM A : yes,we will give you a quotation today, with Data sheet, MSDS, HACCP, Halal, Cosher certificate & last COA of knojac gum.
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