Konjac gum konjac gum

Bang Industrial Co., Ltd. Shanghai Qi quality suppliers, the role of konjac gum phone manufacturers, konjac gum CAS number, the viscosity of konjac gum, konjac gum Shanghai's latest offer, the price of konjac gum, konjac gum, konjac gum distributor, konjac gum latest offer , the amount of konjac gum, konjac gum coagulants, thickeners, emulsifiers, konjac gum of choice for a variety of food additives English: Konjac gum. CAS: 37220-17-0 konjac gum has a variety of features hydrophilic, thickening, stability, emulsification, suspension, gel and film, can produce a variety of food additives, widely used in food industry. Stabilizers for ice cream, so smooth and delicate taste; as biscuits, cakes and other baked food additives to make products look smooth, loose texture; increase the intensity of line and plane, adding noodles toughness; as beer foam stabilizer, pour a cup even after fine bubbles, hanging cup for a long time; as juice and wine clarifying agent; as a food preservative, can inhibit the propagation of aerobic microorganisms, extending eggs, meat, fish, fruit and vegetable preservation period. Use of konjac KGM film formation can be made microcapsules. Produced by microencapsulation technology products to protect entrapped microparticles materials and avoid the occurrence of adverse reactions with other components, while being isolated from the outside world of adverse environmental factors, while maintaining the original material color, smell and taste the same time, reducing the deterioration or loss of time to extend shelf life, improve product quality, to make some easy storage or processing of materials becomes stable, solid and good flowability extended range, simplifies the production process. Characters: white or cream to pale brown powder. Light yellow to brown powder. Basically odorless, tasteless. Its solution has a strong smearing, high consistency, the fiber material has a certain ability to decompose. Dissolved in water, soluble in ethanol and oils. Uses: gelling agents, thickeners, emulsifiers, stabilizers, film formers. The main ingredient is glucomannan konjac, is a capable, low-protein, high in dietary fiber fever, and rich in a dozen amino acids and trace elements needed by the human body, as a functional food, but also has a water-soluble, thickening, stabilizing, suspension, gel, film, adhesive, and other physical and chemical characteristics, i.e., it is a natural health food and food additives is desirable. Konjac use as food and food additives very widely: as a thickener and stabilizer can be added to jellies, jams, fruit juices, vegetable juices, ice cream, ice cream and other cold drinks, solid drinks, soup seasoning powder and flour; as a stick caking agent can be added to noodles, noodle, twisted leather, meatballs, ham, bread and pastries to enhance muscle strength and keep fresh state; as a gelling agent can be added to a variety of candy, obstinacy and crystal sugar, it is also can be used to make bionic food packaging:. 5KG foil bag Storage: cool, dry, ventilated ambient temperatures CAS: 37220-17-0 Quality index: Loss on drying ≤15% burning residue (ash) ≤5% water-insoluble It was ≤1% arsenic (AS) ≤0.0001% of heavy metals (Pb) ≤0.004% Suction power 75 ml (highest number) Gel strength> 800g / cm2