Konjac gum 36000

Konjac gum e425 technological functions: thickener, gelling agent, stabilizer, tableting agent.

Konjac gum e425 is dispersed in cold and hot water to form high-viscosity solutions with a pH of 4.0...7.0. solubility increases when heated and mixed. Light alkalinization of the solution leads to the formation of a heat-resistant gel that is resistant to melting even with prolonged heating.

Application of konjac gum

Konjac gum e425 is used for the production of glass noodles and other products of South-Eastern cuisine as a binder. According to its thickening and gelling properties, konjac gum is located between guar and xanthan gum. It is widely used in the pharmaceutical industry in weight loss products and stool regulation, as a binder in tablets.

Konjac gum e425 can be used as a thickener, gelling agent, texturator and binder in confectionery products. It can be used as a fat substitute in low-fat and low-fat meat products. Konjac helps to create the desired texture of puddings, drinks, jellies, and yoghurts.

Konjac gum can also be used as a fat substitute in low fat and low fat meat products

Organoleptic properties

Konjac flour: a grayish-brown powder with a characteristic smell. Konjac gum: white to cream-colored powder with no smell or taste.

Physical and chemical properties

It is well soluble in hot water, moderately soluble in cold water (swells); does not dissolve in organic solvents.

Natural source: the root tubers of the Amorphophallus konjac gum plant contain up to 75% of dry matter.

Getting konjac gum

Three-year-old root tubers weighing more than a kilogram are cut, dried, ground and sifted, the flour is subjected to swelling in water, treated with lime milk and filtered. Glucomannan is precipitated from the filtrate with alcohol and dried.

Packing-bags of 25 kg.

Check the availability and price with the Manager.