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Konjac is a kind of perennial herbage plant with low energy, low protein, and high fiber,glucomannan is the main component of konjac. Konjac contains more than ten kinds of amino acid required by human body, microelement and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight-losing.
It also has some physical-chemical properties such as water-soluble,fresh-keeping,thickening, stabilization, suspension, gelling, binding , it is not only one kind of natural food additive but also one kind of ideal assistant healthcare food, it is recommended by WHO as one of the best healthcare foods for human being in 21 century. As Konjac is suitable for mild temperature and unsuitable for high temperature, it mainly grows up in mountain areas and hilly lands those are 850 meters above sea level, and annual average ambient temperature is required at 17.5~ 25 .
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Item |
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Spec. |
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Name |
Konjac Gum |
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Appearance |
White or cream-color powder |
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Mesh Size |
80~120 |
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Glucomannan(%) |
85~90 |
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Viscosity(mpa.s) |
20000~36000 |
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Ash |
<3% |
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Transparence0.5% LIQUOR) |
40% |
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PH Value(1% Liquid) |
6 - 7 |
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Sulfur dioxide |
0.5g/kg MAX |
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Arsenic |
2.0mg/kg MAX |
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Moisture |
10% |
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Ash |
4.0% |
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Insolubles |
<6% |
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Ph 1% solution in water |
7.0 |
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As |
<2ppm |
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Pb |
<0.5ppm |
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Total Plate Count |
<500cfu/g |
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Yeast & Mold |
<50cfu/g |
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E.Coli |
Absent |
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Salmonella |
Absent |
