The main component of Konjac Gum is glucomannan, which is a kind of low-calorie, low protein, high dietary fiber food. It is a natural food additive as thickener, stabilizer.
Chemical composition: Konjac contains 50%-60% glucomannan, 20-30% starch, 2-5% fiber, 5-10% crude protein, 3-5% soluble sugars (monosaccharide and oligosaccharide) and 3-5% ash (minerals).
1. In Food Industry:
- Thickener and Stabilizer: Its special water holding capacity, stability, thickening property, suspension property and gel property allow it to be used in jelly, jam, milk, ice cream, and a stabilizer for the beer bubble.
- Binder for starch products: It can be added to the noodle, bread, meat ball, ham products, to make the food taste better with the feeling of elasticity and freshness.
- Coagulator in candy industry.
- Preservative: Konjac gum can restrain the reproducing of microorganism, which means it can prolong the shelf life of products.
- Healthcare products: Konjac gum is known as the cleaner for the intestinal tract, it is a good food ingredient for losing weight mixes.
2. In Pharmaceutical Industry:
Eye drops & soft or hard capsules.
3. Agriculture:
Preservative for feed additive
4. Other Applications:
Softener for textile industry, Additive to cosmetic industry. Binder for papermaking, rubber, ceramic industries.
- 25kg Kraft bag
- 25kg Drum
7-15 working days after deposit.
- Keep in cool, dry and ventilated place, away from light.
- Avoid mixing with poisonous, peculiar smell and colored powder.
For a copy of Konjac Gum MSDS, please email us at sales@ambitionchems.com
