| Customization: | Available |
|---|---|
| CAS No.: | 37220-17-0 |
| Formula: | CH22cao14h2 |
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Food Grade Ingredient Thickner Konjac Gum CAS 37220-17-0 :
It is a general name for konjac powder, which can refer to both konjac gum and konjac glucomannan. Both konjac gum and konjac glucomannan (KGM) are derived from konjac flour.
| Items | Standards | ||
| Appearance | Odorless, white or light yellow fine powder | ||
| Particle Size | 95% pass 120mesh | ||
| Konjac Glucomannan(KGM) | ≥85% | ||
| Viscosity | ≥25000 mPa.s | ||
| Transparency | ≥50% | ||
| Moisture | ≤10% | ||
| Ash | ≤3.0% | ||
| SO2 | ≤0.3% | ||
| Lead | ≤1.0mg/kg | ||
| Arsenc | ≤2.0mg/kg | ||
| PH | 5.0-7.0 | ||
| Total Plate Count | ≤3000cfu/g | ||
| Mould & Yeast | ≤15cfu/g |
Konjac is commonly used as a gelling agent to produce heat-stable and thermally-reversible gelled foods as follows:
Konjac also functions as a thickener and stabilizer in bread, cakes, meat products, ice cream and beverages.
Similar Food ingredients of UBC
| THICKENER | |||
| GELATINE | ЖЕЛАТИН | ||
| GUAR GUM | ГУАРОВАЯ КАМЕДЬ | ||
| AGAR AGAR | АГАР-АГАР | ||
| KONJAC GUM | КОНЖАКОВАЯКАМЕДЬ | ||
| XANTHAN GUM | КСАНТАНОВАЯ КАМЕДЬ ПИЩЕВАЯ | ||
| CARRAGEENAN | КАРРАГЕНАН | ||
| JELLY POWDER | ЖЕЛЕПОРОШОК | ||
| MALTODEXTRIN DE 15~20 | МАЛЬТОДЕКСТРИН | ||
| SODIUM ALGINATE | НАТРИЙАЛЬГИНАТНЫЙ | ||
| CORN STARCH | КУКУРУЗНЫЙ КРАХМАЛ | ||
| WAXY CORN STARCH | МОДИФИЦИРОВАННЫЙКУКУРУЗНЫЙ КРАХМАЛ | ||
| MCC (MICROCRYSTALLINE CELLULOSE) |
МКЦ (МИКРОКРИСТАЛЛИЧЕСКАЯ ЦЕЛЛЮЛОЗА) | ||
| HEC (HYDROXY ETHYLCELLULOSE) | ГЭЦ (ГИДРОКСИЭТИЛЦЕЛЛЮЛОЗА) | ||
| CMC (CARBOXY METHYLCELLULOSE) | КМЦ (КАРБОКСИМЕТИЛЦЕЛЛЮЛОЗА) | ||
| PGA (PROPYLENE GLYCOLALGINATE) | ПГА (ПРОПИЛЕНГЛИКОЛЬАЛЬГИНАТ) | ||
| HPMC(HYDROXY PROPYLMETHYL CELLULOSE) |
ГПМЦ (ГИДРОКСИПРОПИЛМЕТИЛЦЕЛЛЮЛО ЗА) |
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