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Sugar Substitute
Carrageenan
- Stabilizers & Thickeners
- Ice cream, yogurt, jelly;
- Dairy products
- Meat products
- Baking products
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| ITEM | STANDARD |
| Appearance | Odorless, white or light yellow fine powder |
| Particle Size | 95% pass 120 mesh |
| Viscosity (1%, 25℃, 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 |
User : Brin2014-09-23 21:02:46
BrinQ : hello,im interested in your Konjac Gum and xanthan gum?can these two products be mixed in application? if so, how does it work?
FOODCHEM A : well,when konjac gum and xanthan gum are mixed together with the total concentration of 1% solution,as the content of xanthan gum increases,the viscosity and gel strength of solution are gradually increased, when the ratio of konjac gum and xanthan gum reaches to 3: 2,a gel can be formed in any PH value;When the PH is five,gel strength reaches to the peak,meanwhile,at room temperature of 40 degrees,the solution forms into solid state and 50 degrees in a semi-solid or liquid shape,then cooled to room temperature in a solid state.
User : Benjamin2014-09-03 23:54:17
BenjaminQ : We are looking for new supplier of Konjac Gum High viscosity,is it possible to forward me Data sheet, MSDS, HACCP, Halal, Cosher certificate & last CoA?
FOODCHEM A : yes,we will give you a quotation today, with Data sheet, MSDS, HACCP, Halal, Cosher certificate & last COA of knojac gum.
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