| Type: | Konjac Gum |
|---|---|
| Nutritional Value: | Nutritional |
| Effect: | Stabilization |
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Konjac Gum
Konjac Gum is a kind of pure natural hydrocolloids, it is refined Konjac Gum powder processed by alcohol precipitation. Konjac Gum main ingredients is Konjac Glucommanan(KGM)with high purity of more than 85% on dry basis. White in color, fine in particle size, high viscosity and with no special smell of konjac, stable when dissolved in the water.Konjac Gum has the strongest viscosity among the plant -based water -soluble gelling agent. Fine particle size, fast solubility, high expand capability of 100 times of its weight, stable and nearly odorless.
Konjac is widely used as a food and food additive:
(1) as a thickener and stabilizer can be added to jelly, jam, juice, vegetable juice, ice cream, ice cream and other cold drinks, solid beverages, seasoning powder and soup powder;
(2) as a binder can be added to noodles, rice noodles, reapers, meatballs, ham, bread and pastries to enhance the gluten and keep fresh;
(3). It can be added to various soft candy, cowhide sugar and crystal sugar as a gelling agent, and can also be used to make bionic food;
The main application of konjac gum in meat products:
1. Low-fat meat products
The appropriate amount of konjac gum in sausage, ham sausage, luncheon meat, chicken balls, fish balls, and other meat products can play a role in sticking, refreshing, increasing volume, reducing fat, etc.
2. Bionic meat food
Traditional meat products are high-fat and high-cholesterol foods. Konjac gum has high swelling, gelling, water-holding, and viscoelastic properties. It can be used to produce high-fat and high-cholesterol bionic foods.
3. Preservation of meat products
Konjac gum, as a natural colloid, dissolves in water to form a condensed solution. It has many excellent characteristics such as high viscosity, good stability, strong water absorption, and good film-forming properties. It has become a new type of safe, environmentally friendly fresh-keeping material.
4. Restructured meat products
The cohesiveness of konjac gum can improve the cohesion between meat products, reintegrate meat scraps into products that still maintain the processing characteristics of the original meat pieces, and allow the efficient use of meat debris.
| ITEM | STANDARD |
| Appearance | Odorless, white or light yellow fine powder |
| Particle Size | 95% pass 120 mesh |
| Viscosity (1%, 25ºC, mPa.s) | As per need (25000~ 36000) |
| Konjac Glucomannan (KGM) | ≥ 90% |
| pH (1%) | 5.0- 7.0 |
| Moisture (%) | ≤ 10 |
| SO2 (g/kg) | ≤ 0.2 |
| Ash (%) | ≤ 3.0 |
| Protein (%, Kjeldahl method) | ≤ 3 |
| Starch (%) | ≤ 3 |
| Lead (Pb) | ≤ 2 mg/kg |
| Arsenic (As) | ≤ 3 mg/kg |
| Ether-soluble material (%) | ≤ 0.1 |
| Yeast & Mould (cfu/ g) | ≤ 50 |
| Total Plate Count (cuf/ g) | ≤ 1000 |
| Salmonella spp./ 10g | Negative |
| E.Coli/ 5g | Negative |
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