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Hubei Yizhi Konjac Biotechnology Co.,Ltd

konjac, konjac powder, glucomannan, konnyaku, konjac gel, Manufacturer and Supplier - China

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Information for Buyer

  • Hubei Yizhi Konjac Biotechnology Co.,Ltd
  • Target Markets: Asia, Europe, USA,Russia etc
  • Business Type: Exporter, Manufacturer
  • OEM Service: Yes
  • Register Time: 2009-12-23

  • (Yichang, China) Map
  • Phone: 867176856200
  • Contact Person: Yichang Consistent Taro Biotechnology Co.,Ltd

Products Detail

konjac fine powder (special grade,first grade)

  • Business Information:
  • Certification : ,ISO9001:2000HACCP
  • Supply Capability : 20 ton per month
  • Mini Order : 1 ton
  • Packaging : inner food grade plastic film and outer kraft
  • FOB Port : Shanghai
  • Made In : China(CN)

Product Feature:

Konjac Fine Powder

Grade
Special grade(Granularity:40-120,Dry-Glucomannan Content(%?72,Viscosity(mpa.s)?15,000,Transparency(%)?60, Moisture(%)?11,Ash(%)?6,SO2(g/kg)?1.6,Pb(mg/kg)?2.0,As(mg/kg)?3.0,PH:7,Total Plate Count?10000,Mold & Yeast?100,Odor:Distinctive smell of Konjac,Color:Light Yellow)


First grade(Granularity:40-120,Dry-Glucomannan Content(%)?65,Viscosity
(mpa.s)?12,000, Transparency(%)?50, Moisture(%)?12,Ash(%)?6,SO2(g/kg)?1.8,Pb(mg/kg)?2.0,As(mg/kg)?3.0,PH:7,Total Plate Count?10000,Mold & Yeast?100,Odor:Distinctive smell of Konjac,Color:Light Yellow)

Second grade(Granularity:40-120,Dry-Glucomannan Content(%)?60,Viscosity
(mpa.s)?3,000,Transparency(%)?40,Moisture(%)?13,Ash(%)?6,SO2(g/kg)?2.0,Pb(mg/kg)?2.0,As(mg/kg)?3.0,PH:7,Total Plate Count?10000,Mold & Yeast?100,Odor:Distinctive smell of Konjac,Color:Light Yellow

Viscosity test conditions:1% solution, constant temperature 25 ℃, model NDJ-1 viscometer (Shanghai Balance Instrument Factory), spindle 4#, 12rpm.

Package:inner food grade plastic film and outer kraft

We can process according to clients’ requirements

Product Specifications:

Konjac gum, also termed as or Konjac glucomannan, is a kind of dietary fiber which is based on konjac flour being obtained from the tuber of Amorphophallus konjac by means of drying and milling. Through further extraction and drying steps konjac flour can be processed until konjac glucomannan is obtained.

Properties:
- Average molecular weight of 200,000 up to 2,000,000
- Can easily be dispersed in hot or cold water
- Forms a highly viscous solution with pH values between 5.0 and 7.0
- Swells slowly in water until a gel owning a high resistance to crushing and a high tensile strength is formed
- Owns synergetic effects together with carrageenan, guar gum and xanthan gum
- Odorless and tasteless
Fields of application:
- As dietry fiber
- For jelling, water adsorption and plasticity improvement in bakery and pastry products, in jellies and meat products
- For water absorption, thickening, emulsifying and stabilizing in could beverages, ice cream, dairy products, catsups and in flavoring powder
- For the viscosity enhancement, the improvement of the water absorption and as dietary fiber in wheat foods, pastries and instant frozen foods

KONJAC FINE POWDER : glucomannan,viscosity,transparency,moisture
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