Konjac Gum Food Additives

Specifications Konjac gum glucomannan

1. Low energy ,low protein , and high fiber

2. Natural food additive

1.Description: Konjac is a kind of perennial herbage plant with low energy ,low protein,and high fiber,glucomannan is the main ingredient of konjac,konjac contains more than ten kinds of amino acid required by man body microelement and unsaturated fatty acid ,it is effective in tumor resisting,blood pressure descending,blood sugar descending and weight –losing.it also has some physical-chemical properties such as water-soluble,fresh-keeping,thickening,stablilization,suspensiom,gelling,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 Konjac gum mainly is a glucomannan extracted from the konjac. In European countries, konjac gum can especially adopted in food industry for cured meat, canned food , starch food for making the products emulsify and thicken , developing stableness . In Southeast Asia , it is popular that konjac gum is used in jelly and as a cooking supplement for soups and stewlike dishes , nowadays konjac is the best soluble dietary fibre that has been discovered , so it is proved being helpful for peoples health. 2.Specification: 

name	Common konjac gum			Purification konjac gum
	superfine	First grade	Second grade	Superfine	First grade
VISCOSITY(NO.4rotor,12r/min,30C,mPa,s	22000	18000	14000	32000	28000
glucomannan(on dry basis),%	70	65	60	90	85
SO2,g/kg	1.6	1.8	2.0	0.3	0.5
Moisture,%	11.0	12.0	13.0	10.0
ash,%	4.5	4.5	5.0	3.0
sediment concentration,%	0.04			0.04
As,mg/kg	3.0			2.0
Pb,mg/kg	1.0			1.0
Partical size,%	90
Note:partical size and glucomannan concentration are mandatory items,but different industries have different standard,so these two items be seen as important indicator to judge konjac gum quality .