Item

Spec.                                                           

Name

Konjac Gum

Appearance

 White or cream-color powder       

Mesh Size

80~120

Glucomannan(%)

85~90

Viscosity(mpa.s)

25000~36000

Ash

<3%

Transparence0.5% LIQUOR)

40%

PH Value(1% Liquid)

6 - 7

Sulfur dioxide

0.5g/kg MAX

Arsenic

2.0mg/kg MAX

Moisture

10%

Ash

4.0%

Insolubles

<6%

Ph 1% solution in water

7.0

As

<2ppm

Pb

<0.5ppm

Total Plate Count

<500cfu/g

Yeast & Mold

<50cfu/g

E.Coli

Absent

Salmonella

Absent

Description: Konjac is a kind of perennial herbage plant with low energy, low protein, and high fiber,glucomannan is the main component of konjac. Konjac contains more than ten kinds of amino acid required by human body, microelement and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight-losing.

It also has some physical-chemical properties such as water-soluble,fresh-keeping,thickening, stabilization, suspension, gelling, binding , it is not only one kind of natural food additive but also one kind of ideal assistant healthcare food, it is recommended by WHO as one of the best healthcare foods for human being in 21 century. As Konjac is suitable for mild temperature and unsuitable for high temperature, it mainly grows up in mountain areas and hilly lands those are 850 meters above sea level, and annual average ambient temperature is required at 17.5~ 25 .

In China, Konjac is mainly planted in the mountain areas located in south of Qin Mountain, and west mountain areas in Hubei province are the principle place of production for high quality konjac . Konjac was officially listed on the catalog of new source of foods as a common food in document No.9 issued by China Health Minister on February 16 in 1998.

In America,konjac was approved by FDA as a food additive and was published in No.4 edition  of Food Chemical Codex (FCC) in 1997,quality standard of konjac extracted powder was also specified in FCC, and konjac extracted powder may serve as gelling agent,thickener,film former, emulsifier and stabilizer [CAS:(37220-17-0),1996] konjac was officially promulgated by European Union with number of L295127, E-425 and was approved/applied for food use.