Konjac powder is a soluble fiber that is gluten-free and wheat-free. It is obtained from the tuber of the perennial plant Amorphophallus konjac K.Koch. The main component of konjac powder is the water-soluble high molecular-weight polysaccharide glucomannan, which consists of D-mannose and D-glucose units at a molar ratio of 1,6:1,0. Konjac powder is available in the form of a white powder that is free-flowing and odorless. The physical and chemical specifications of konjac powder include appearance, particle size, glucomannan content, viscosity, purity, loss on drying, and starch content.
Composition : Amorphophallus Muelleri Tuber
Glucomannan : 80%-85%
Viscosity : 24.000-32.000 Cps
Particle Size : 80/90 Mesh
Color : White Flour with little Blackspot
a. Name of product : Konjac Powder (Glucomannan >80%)
b. Price of product : -
c. Product origin : Indonesia
d. Key Specifications/Special Features :
Konjac Powder is a kind of pure natural hydrocolloids, Konjac powder main
ingredients is Konjac Glucommanan (KGM). White and a little bit yellowish
in color, fine in particle size, high viscosity and with no special smell
of konjac, stable when dissolved in the water. Konjac powder has the
strongest viscosity among the plant-based water-soluble gelling agent.
Lead time : 3-15 Days (Production) and 3 â?? 30 Days (Shipping)
e. Harmonization System (HS) Code : 1302.3990
f. Minimum Order Size : One 20ft Container / 1000 Carton
g. Packaging details : Carton
Konjac, also known as Magic tuber and konyaku,represents a group of perennial herbal plants ofAraceae family. Konjac usually harvested once a year in is rich in the resource. Konjac distributed mainly in the mountainous regions.Grown mainly between 400 and 150ometers above the sea level.
Latin Name: Amorphophallus rivieri Durieu
Appearance: White Fine Powder
Active Ingredient: Glucomannan 90%
Part Used: Root
CAS:11078-31-2
MOQ:25KG
Drying methods: Spray Dried
Grade: Food Grade
Certificate: ISO,KOSHER,HALAL
Product Introduction
Konjac root powder main ingredient is glucomannan, also called konjac polysaccharide(KGM). It is a kind of reserve polysaccharide in konjac tubers, which cannot be digested and absorbed by the human body. It is an excellent dietary fiber, and it is also a substance that makes konjac products have jelly elasticity. The product is white or creamy to light brownish yellow powder. It can be dispersed in hot or cold water with a pH of 4.0 to 7.0 and form a high viscosity solution.
Konjac contains soluble dietary fiber, which is very effective in inhibiting the increase of blood sugar. Therefore, konjac powder is an ideal hypoglycemic food for diabetic patients. After consumption, it can reduce the burden of islets. Especially the gel it contains. This gel can form a semi-permeable membrane of various pore sizes in the intestine and attach to the intestinal mucosa to form a defensive barrier to block the intrusion of carcinogens and play a role in preventing cancer.
Application of KGM in the food industry:
1. gel food
As an excellent water-soluble dietary fiber, Konjac root powder forms a gel food under alkaline heating conditions. This kind of food is usually made of KGM as a thermally irreversible gel food. Its main raw materials are konjac flour, alkaline coagulant and water. This kind of food has various shapes, such as traditional konjac tofu, nuggets, silk, noodles, diced and so on.
In addition to traditional irreversible konjac gel foods, thermally reversible gel foods such as konjac jelly are produced based on the synergistic effect of KGM and other food gums, or the special properties of compounding with agar and alginate.
2. food additive
As an additive, the extract powder is widely used in food industries such as grain food and meat products. KGM's good adhesion, water absorption and water retention are important in foods such as noodles, instant noodles, vermicelli, pho, rice noodles, steamed buns, dumplings, bread, cakes, cookies and other pastries.
3. other foods
It has the properties of thickening, suspending, emulsifying, and stabilizing. Adding it to beverages can improve the quality. Adding a proper amount of KGM to a protein beverage can make the product not oily and agglomerate, the quality is more stable, and the texture is thick. KGM is used in ice cream, ice cream, shaved ice and other cold drinks. It can reduce the amount of fat, increase the viscosity of the material liquid, increase the water absorption rate, increase the expansion rate, improve the tissue state of the product, prevent the formation of rough ice crystals, make the product taste smooth and smooth, and have a stable shape. Improve the yield and storage stability.
