Konjac Gum CAS 37220-17-0

Konjac Gum CAS 37220-17-0

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Product Details


Product name: 
Konjac Gum
CAS No.:
37220-17-0


Description

Konjac Flour occurs as a cream to light tan powder. It is a hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus. Konjac Flour is a high-molecular-weight, nonionic glucomannan primarily consisting of mannose and glucose at a respective molar ratio of approximately 1.6:1.0. It is a slightly branched polysaccharide connected by α-1,4 linkages and has an average molecular weight of 200 to 2000 kDa. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average, every 9 to 19 sugar units. Konjac Flour is dispersible in hot or cold water and forms a highly viscous solution with a pH between 4.0 and 7.0. Solubility is increased by heat and mechanical agitation. Addition of mild alkali to the solution results in the formation of a heat-stable gel that resists melting, even under extended heating conditions.

 

Applications

Gelling agent; thickener; film former; stabilizer

 

Specification

Appearance
Cream to light tan powder
Arsenic
≤3ppm
Lead 
≤2ppm
Ash
≤5.0%
Carbohydrate 
≥75.0%
Loss on drying 
≤15.0%
Protein
≤8.0%


Packing  

25kg/ bag or as per requirement.

 

Storage

Store in a cool dry place.

 

Minimum Order

100kgs

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