Weight Loss Natural Konjac Extract 75%-95% Konjac Glucomannan

• Customization: Available
• Certification: ISO, FDA, Kosher, Halal
• Assay Method: HPLC
• Model NO.: 75%-95% Konjac Glucomannan
• Application: Health Care Products, Medicine
• State: Powder
• Extract Source: Konjac Glucomannan
• Botanical Soure: Amorphophallus Konjac
• Plant Part Used: Tuber, 100% Natural
• Appearance: Fine White Powder
• Assay: Nlt 95% Glucomannan
• Loss on Drying: Nmt 10.0%
• Ash Content: Nmt 3.0%
• Viscosity: Nlt 35000 Mpas
• pH (1% Solution): 6.0~8.0
• Heavy Metals: Nmt 10ppm
• Arsenic (as): Nmt 2ppm
• Lead (Pb): Nmt 2ppm
• Cadmium (CD): Nmt 1ppm
• Mercury (Hg): Nmt 0.5ppm
• Total Plate Count: < 10,000cfu/G
• Total Yeast & Mold: < 100cfu/G
• Transport Package: Packed in Fiber Drum, LDPE Bag Inside; 25kg
• Specification: 75%-95% Konjac Glucomannan
• Trademark: Kingherbs
• Origin: China
• HS Code: 2938909090
• Production Capacity: 1000 Kg/Week

Product Description

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;