Konjac Glucomannan
Plant Original: Amorphophallus Konjac
Part Used: Tuber
Specification: Konjac Glucomannan 75-95% By UV
CAS No.: 37220-17-0
Molecular Formula: C26H43O22
Molecular Weight: 708
Melting Point: 183.5ºC-193.4ºC
| Analysis Items |
Specifications |
| Appearance |
Fine white powder |
| Odor & Taste |
Characteristic |
| Viscosity |
NLT 35000 mpas ( 25ºC,12rpm, NO.4spindle,1% solution) |
| Particle Size |
NLT 95% through 100Mesh |
| PH (1% Solution) |
6.0~8.0 |
| |
|
|
| Assay (on dry basis) |
NLT 95% Glucomannan |
| Moisture |
NMT 10% |
| Ash Content |
NMT 3.0% |
| Sulfur Dioxide (SO2) |
NMT 300ppm |
Konjac gum comes from the tuber of the plant konjac. Konjac is mainly grown in the southern and southwestern provinces of mainland China. Konjac contains low calorie, low protein, high dietary fiber, is the ideal diet food. Konjac gum is a polysaccharide made of D-mannose and D-glucose. The ratio of D-mannose to D-glucose was 1:1.6. Konjac gum can dissolve in water and form pseudoplastic solution with high viscosity. It forms elastic gel after alkali treatment, which is a thermal irreversible gel. The use of konjac gum can form a hot irreversible gel, can produce a variety of food, such as konjac cake, konjac tofu, konjac vermicellin and a variety of bionic food (such as shrimp, kidney, tendon, sea cucumber, jellyfish skin, etc.)
Glucomannan is the main component peculiar to the tuber of konjac. Its molecular formula is (C6H10O5) N. It is a heteropolysaccharide connected by β-1, 4-glycogan bond at 1:1.6 mol ratio of D-glucose and D-mannan, and its content is about 44% ~ 64%. The crude protein content of konjac tuber was 5% ~ 10%, and the total amount of 16 amino acids was 6.8% ~ 8.0% (there were 7 essential amino acids). Konjac contains 18 kinds of amino acids, with a total of 6.283%, of which 2.634% is necessary for human body, and the content of white konjac tablet is 5.14% and 2.137%, respectively.
Konjac is widely used as a food and food additive:
As thickener and stabilizer can be added to jelly, jam, fruit juice, vegetable juice, ice cream, ice cream and other cold drinks, solid drinks, flavoring powder and soup powder;
As a binder can be added to noodles, rice noodles, wrappers, meatballs, ham sausage, bread and pastry to strengthen and maintain a fresh state;
As a gel agent can be added to all kinds of soft candy, sugar and crystal candy, can also be used to make bionic food;
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