HWG Series

Description

 

Konjac glucomanna (KGM) is a water-soluble dietary fiber that is similar to pectin in structure and function. KGM is a high molecular polysaccharide, is formed when the residues of glucose and mannose are bound together by ß-1,4-linkages, the molar ratio of glucose and mannose is 1:1.6, Acetyl groups are located on every 9-19th sugar unit. These acetyl groups contribute to the solubility and gelling properties. If the acetyl groups are removed under mild alkaline conditions, the molecule will produce heat stable gels. The molecular weight of KGM from 200,000 to 2,000,000 varied by konjac species or variety, processing method and even storage time of the raw material.

 

Physical & Chemical Specification

 

Appearance

yellowish to white, free flowing powder

Particle Size(120/200 mesh)

more than 95% pass

Glucomannan (%)

≥85

≥87

≥94

Viscosity (mPa.s)

≥25000

≥32000

≥36000

Total Ash Content (%)

≤3

Moisture (%)

≤10

Transparency (T%)

≥70

Whiteness

≥72

Sulfur Dioxide (g/kg)

≤0.2

pH level

5.0~7.0

Arsenic (ppm)

≤2

Lead (ppm)

≤0.8

Total Plate Count (cfu/g)

≤3000

Aflatoxin B1 (μg/kg)

≤5.0

Carrageenan Konjac Gum Agar-Agar 复配产品 Products Application Technical Support