Konjac gum is made from the root of the konjac plant, which is grown in China, Korea, Taiwan, and Japan. It is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly. It is synergistic with kappa karrageenan and xanthan gum forming thermoreversible, elastic gels. It is recommended at thickening and gelling agent for a wide variety of food including as a vegan substitute for gelatin.
The food made from the corm of this plant is widely known in English by its Japanese name, konnyaku (yam cake), being cooked and consumed primarily in Japan. The two basic types of cake are white and black. Noodles made from konnyaku are called shirataki.
The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction.
Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. The Omikenshi Company has developed a process that mixes treated wood pulp with konjac to produce a fiber-rich flour that contains neither gluten nor fat, almost no carbohydrates, and has just 60 calories per kilogram, compared to 3,680 for wheat.
The dietary fiber from the corm of konjac is used as a component of weight loss supplements. Konjac supplementation at modest levels has been shown to promote increased butyric acid through improved bowel flora ecology and increase bowel movements in constipated adults.
China
25 kg
Konjac Gum can be a variety of food additives, so Konjac Gum is widely used in the food industry. Used as stabilizers for ice cream, Konjac Gum makes the taste smooth and delicate; as additives in biscuits, cakes and other baked food, Konjac Gum makes the products have smooth appearance and loose texture;Konjac Gum can increase the intensity of the lines and surfaces to increase toughness of noodles;
as stabilizers of beer foam, Konjac Gum can help bubbles small and uniform after pour into cups as well as hang cup for a long time; as a binder, Konjac Gum can be added into noodles, rice noodles, twisted leather, meatballs, sausage, bread and pastries to enhance tendon force and keep fresh state; as gelling agent,Konjac Gum can be added into various kinds of fudge, obstinacy and crystal sugar, and also it can be used to produce bionic food.
| E No | E425 | |
| ITEMS | STANDARD | |
| Appearance | SD1 | SD2 |
| Viscosity(mpa.s) | 20000 mPas min | 36000 mPas min |
| Gluomannan content | 80% min | 90% min |
| Appearance | white or cream-color and free flowing powder | |
| Particle size | 120 – 200 mesh | |
| Loss on drying | 10% max | |
| PH of 1% solution in water | 5.0-7.0 | |
| Lead(Pb) | 1.0 mg/kg max | |
| Arsenic(As) | 3.0 mg/kg max | |
| SO2 | 0.5 g/kg max | |
| Insolubles | 6% max | |
| Total plate count | 5000 cfu/g max | |
| Yeasts and moulds | 100 cfu/g max | |
| Coliform | Negative | |
| Salmonella | Negative | |