| Common Name | Konjac glucomannan |
| CAS Number | 37220-17-0 |
| Molecular Weight | N/A |
| Density | N/A |
| Boiling Point | N/A |
| Molecular Formula | N/A |
| Melting Point | N/A |
| MSDS | N/A |
| Flash Point | N/A |
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1.What is Konjac Gum?
Konjac gum comes from the tuber of the plant konjac. Konjac is mainly grown in the southern and southwestern provinces of mainland China. Konjac contains low calories, low protein, high dietary fiber, is an ideal weight loss food. Konjac gum is a polysaccharide formed from D-mannose and D-glucose. The ratio of D-mannose to D-glucose was 1:1.6. Konjac gum can be dissolved in water to form a pseudo-plastic solution with high viscosity. After alkali treatment, Konjac gum forms an elastic gel, which is a heat-irreversible gel. Using konjac gum can form a hot irreversible gel characteristics, can produce a variety of food, such as Konjac cake, konjac tofu, konjac vermicilli and a variety of bionic food (such as shrimp, kidney, tendon, sea cucumber, jellyfish, etc.)
2.How is Konjac Gum produced?
The first step is to soak Konjac powder in edible ethanol, stir and polish, so that impurities such as pigment alkaloids in raw materials are completely dissolved in ethanol, and impurities and flocculents attached to the surface of Konjac powder are removed. The second step, adopting countercurrent washing device, using low concentration of edible alcohol mixture separation, sent the starch, tannins, gray powder, pigment and impurities such as alkaloids, resulting in a high concentration of konjac gum with edible alcohol mixture. Third step, will have the konjac gum and edible alcohol mixture level and above ground, to improve the product particle size. The mixture after dehydration, vacuum drying, konjac gum products can get white powder. Soak again, wash separation and grinding, after the centrifuge dry dehydration, into the vacuum dryer, and finally in the environment of about 60 ° C, after two hours of drying can be obtained high-purity glucomannan is konjac gum products.
3.How is Konjac Gum stored and distributed?
Sodium alginate has hygroscopicity, the aqueous solution of sodium alginate is stable at pH 4-10, precipitation occurs at pH<3; hydrolysis occurs at pH>10, and viscosity is lost at the same time; Metal containers cannot store sodium alginate solution; The solution is susceptible to microorganisms that change its viscosity during storage; the concentration of the solution decreases when it is heated above 70°C; Heat-pressure sterilization reduces the viscosity of the solution; (b) Gamma ray sterilization also reduces the viscosity of the solution; topical preparations should be preserved by adding preservatives; bulk substances should be stored in airtight containers in a cool, dry place.
4.What is Konjac Gum used for?
As a thickening agent and stabilizer can be added to jelly, jam, fruit juice, vegetable juice, ice cream, ice cream and other cold drinks, solid drinks, seasoning powder and soup powder; As binder can be added to the noodles, rice noodle, twisted in the skin, meatballs, sausages, bread and cakes to enhance thews and keep fresh state; As gels can be added to various kinds of jelly, candy, and crystal sugar, can also be used to make bionic food; As a food preservative can inhibit aerobic microbial breeding, extend the eggs, meat, fish, fruit and vegetable freshness. As cookies, cakes and other baked food additive, make the product smooth appearance, soft; It can increase the strength of the line and surface and increase the toughness of the noodles. As a beer foam stabilizer, the bubbles are fine and even after pouring the cup, and the hanging time is long. As a clarifying agent for fruit juice and wine
