ITEM	STANDARD
Appearance	White or light yellow fine powder
Particle Size	95% pass 120 mesh
Viscosity (1%, 25�? mPa.s)	>= 20000
Glucomannan (KGM, %)	>= 75
pH	5.0- 7.0
Moisture (%)	=< 10
SO2 (%)	=< 0.2
Ash (%)	=< 4.5
Lead (Pb)	=< 3 mg/kg
Arsenic (As)	=< 2 mg/kg
Total heavy metals (as Pb)	=< 10 mg/kg
Yeast & mould (cfu/ g)	=< 50
Total plate count (cuf/ g)	=<3000
Salmonella spp./ 10g	Negative
Escherichia coli/ 5g	Negative

Konjac Gum is a kind of pure natural hydrocolloids, it is refined Konjac Gum powder processed by alcohol precipitation. Konjac Gum main ingredients is Konjac Glucommanan(KGM)with high purity of more than 85% on dry basis.  White in color, fine in particle size, high viscosity and with no special smell of konjac, stable when dissolved in the water.Konjac Gum has the strongest viscosity among the plant -based water -soluble gelling agent.  Fine particle size, fast solubility, high expand capability of 100 times of its weight, stable and nearly odorless.

Cultivation and Use

Sashimi konyaku, usually served with a miso-based dipping sauce rather than soy sauce.Konjac is grown in India, China, Japan and Korea for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for Gelatin.

In Japanese cuisine, konjac (konnyaku) appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor.

Ito konnyaku  is a type of Japanese food consisting of konjac cut into noodle-like strips. It is usually sold in plastic bags with accompanying water. It is often used in sukiyaki and oden. The name literally means "thread-konjac".

Japanese konnyaku is made by mixing konjac flour with water and limewater.Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku made in noodle form is called shirataki and used in foods such as sukiyaki and gyudon.

Konjac is consumed in parts of China's Sichuan province; the corm is called moyu , and the jelly is called "konjac tofu"  or "snow konjac"

The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous.

Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. It can also be used for facial massage accessories which are currently popular in Korea.

The product Lipozene is made from the konjac root.

Fruit jellyKonjac can also be made into a popular Asian fruit jelly snack, known variously in the United States as lychee cups (after a typical flavor and Nata de coco cube suspended in the gel) or konjac candy, usually served in bite-sized plastic cups.

The main application of konjac gum in meat products:

1. Low-fat meat products

The appropriate amount of konjac gum in sausage, ham sausage, luncheon meat, chicken balls, fish balls, and other meat products can play a role in sticking, refreshing, increasing volume, reducing fat, etc.

2. Bionic meat food

Traditional meat products are high-fat and high-cholesterol foods. Konjac gum has high swelling, gelling, water-holding, and viscoelastic properties. It can be used to produce high-fat and high-cholesterol bionic foods.

3. Preservation of meat products

Konjac gum, as a natural colloid, dissolves in water to form a condensed solution. It has many excellent characteristics such as high viscosity, good stability, strong water absorption, and good film-forming properties. It has become a new type of safe, environmentally friendly fresh-keeping material.

4. Restructured meat products

The cohesiveness of konjac gum can improve the cohesion between meat products, reintegrate meat scraps into products that still maintain the processing characteristics of the original meat pieces, and allow the efficient use of meat debris.

 

1, What kinds of certificates can you offer?

Foodchem is an ISO2008 9001 certified company, as for Konjac Gum(20000cps), we can offer HAPPC, KOSHER, HALAL Certificates, ect.

2, Is Foodchem a manufacturer or just a trading company?

Foodchem is both manufacturer and trading company, we are Konjac Gum(20000cps) distributor, at the same time, we are manufacturer of other products.

3, What is the Min Order Quantity of Konjac Gum(20000cps)?

Different products have different MOQ, for Konjac Gum(20000cps), the MOQ is 500kg.

4, What is the price of Konjac Gum(20000cps)?

Foodchem is a famous supplier and manufacturer of Konjac Gum(20000cps) in China, and has been corporate with many Konjac Gum(20000cps) suppliers for several years, we can provide you with cost-effective Konjac Gum(20000cps).

5, How long shall we wait for your reply?

We can guarantee to reply your inquiries of Konjac Gum(20000cps) in less than 24 hours in working days.

6, What kinds of transportation types can you provide?

Our main transportation methods include air transportation, land transportation and water transportation.

7, What kinds of payment terms can you accept?

The most commonly used payment terms are T/T, L/C, D/P, D/A, etc.

8, How long will I receive my good?

Foodchem has its own EDC warehouse in Shanghai, when your purchase order has been confirmed, inventory products will deliver within 1 week, other products delivery in 2 weeks.