Glucomannan/Konjac Gum

Glucomannan/Konjac Gum Konjac Gum, white color in appearance, evenly fine particle and granularity through 120 mesh - 200 mesh. Its characteristicsis is high viscosity, dissolved fast, high transparency, good uniformity and stability of aqueous solution, the expansion coefficient of more than 100 times, without the konjac’s unique odor. By using Konjac fine powder as raw material and edible alcohol as carrier, the processing procedure adopts modern and advanced techniques to get rid of impurities like starch, ash, cellulose, pigment and alkaloids, thus to get the high-purity Glucomannan. Glucomannan is natural high-purity colloid, its dry base contents account for 80%-95% in the product, without using any chemical additive in the processing procedure, thus to ensure the quality and purity of the product. The Index For Konjac Gum ItemKonjac gumJC1JC2JC3JC4AppearanceOdourless,white to cream powderParticle size(mesh)120200120120Viscosity(mpa.s)≥30000≥20000≥20000≥36000Glucomannan(%)≥90≥85≥85≥90Moisture(%)≤10≤10≤10≤10Total ash(%)≤3.0≤3.0≤3.0≤3.0SO2(g/kg)≤0.5≤0.5≤0.5≤0.5Clarity(%)≥70≥50≥60≥60Ph Value (1.0% sol)5-75-75-75-7Pb (as Pb)(ppm)≤0.8≤0.8≤0.8≤0.8As (ppm)≤3≤3≤3≤3Total plate count (cfu/g)≤3000≤3000≤3000≤3000Yeast and Mould (cfu/g)≤100≤100≤100≤100 Method of test Viscosity: 1% aqueous solution at 30°C constant temperature for over 4 hours, use the NDJ-1 Viscometer (made in Shanghai Scale Instrument Factory), No.4 Spindle, 12 r/min.