Konjac recipiendus est quaedam pura naturalia hydrocolloids: Gum Konjac est principalis ingredientia Konjac Glucommanan (KGM) puritatem magis quam LXXXV% magna super aridam basis. In color albus, denique particula mole, princeps viscositas et non est specialis odor Konjac, firmum in water.Konjac dissolvi, ubi fortissimum est Gum ad spissitudinem coquitur in aqua plant -based -soluble gelling agens. Denique particula magnitudine ieiunare solubility altum crescere posse temporibus C ponderis pene stabilem olet.
Konjac gum
Konjac gum/Konjac glucomannan CAS NO:37220-17-0
Konjac gum/Konjac glucomannan CAS NO:37220-17-0 description：
Konjac gum is derived from a plant, Amorphophallus konjac, grown in Asia.The main use area is meat sector and diet foods. You can see that dietary products such as noodles and rice, which are especially low in calories, are made with konjac flour.
Non est princeps viscositas ((VIII) - XXXVI 000 CPS) et variatur secundum gradus puritatis. Est repugnant ad altum temperaturis (usque ad CC gradus). Cum aqua crescit corruptio temperies solutum frigidis etiam bona mixtio. thickeners aliquam nulla inter se contendant viribus reducere possit augeri aqua gel retentionem vero forma gel.
Is fortitudinem saepe solebat in aliis gum Konjac crescat gums.It habet synergistic effectus cum aliis gingiuas vero Prunus: Gum Guar, etc.
Konjac gum/Konjac glucomannan CAS NO:37220-17-0 specification:
Brevis descriptio De High Viscosity Konjak Gum:
Magnitudine: 120mesh, 200mesh
Viscositas (mpa.s) ~ (XX) (XXXVI)
Quod puritas: Min.90%
Konjac gum Series:
Viscosity/thickeners KJ35-COS Konjac gum
Viscosity/thickeners KJ30-COS Konjac gum
Viscosity/thickeners KJ-28 Konjac gum
Viscosity/thickeners 20000Cps Konjac gum
Viscosity/thickeners 36000Cps Konjac gum
Viscosity/thickeners 36000Cps Konjac gum
Viscosity/thickeners 32000Cps Konjac gum
Viscosity/thickeners 30000Cps Konjac gum
Viscosity/thickeners 25000Cps Konjac gum
|
nomine |
Konjac gum |
|
CAS No. |
37220-17-0 |
|
specification |
cibum gradu |
|
stipare |
In 25kg sacculos |
|
eget usu |
thickener |
|
items |
specifications |
|
species |
aut crepito, albus color pulveris fluit et liberum |
|
particula magnitudine |
CXX - CC reticulum |
|
Viscositas, ad aqueum solutio% I, XXXV ° C, I hora, I-viscometer DV Brookfield Model: No. fusum 4,6; 12rpm |
(XXXVI) min mPas |
|
contentus Gluomannan |
LXXX% min |
|
Damnum siccata |
Max X% |
|
Solution in aqua pH de I% |
7.0 |
|
Ne (PB) |
1.0 mg / kg max |
|
Arsenicum (sicut) |
3.0 mg / kg max |
|
SO2 |
0,5 g / kg max |
|
materia insolubilium |
Max VI% |
|
Summa comitem laminam |
(V) propagules / g max |
|
Yeasts domans |
Propagules C / g max |
|
Coliform |
negans |
|
Mycobacterium |
negans |
Konjac gum Beneficiis / munus:
Gum 1.Konjac potest auxilium concoctionem processus Pondus managementâ Glucomannan implet ventrem atque cohibetur, quas iam enim adjuvat Fugense feelâ dolor, dapibus in obstant cibum et snacks in gravibus.
Potest auxilium imperium sanguinem sugar 2.Konjac gum levelâ Pro sua amplificata requiritur ad digere tempus prandium, sugars sunt processionaliter cibum attractio carbohydrates tardius a se, et reduces clavi in sanguinem sugar campester.
Gum 3.Konjac minuere potest gel cholesterolâ Glucomannan inhibits digestivorum in in effusio de lipids, ut LDL (malus cholesterol).
Gum multi tecum, ut possint ordinare 4.Konjac alvum movementsâ continent puritate alimentorum cibum items ut fibris, glucomannan ordinare potest auxilium alvum motus.
5.Konjac gum non praesidio iecoris et stomachum.
Konjac gum Application
1.Gelatinizer (gelata, botellus, et caseum, mollis Candy, jam)
2.Stabilizer (cibum, cervisiam)
3.Film Priores (pollen, preservative)
4.Water agente observatio, (Coxit Foodstuff)
5.thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff)
6.Adherence agente (Tagliatelle)
7.Foam stabilitorque (glacies crepito, crepito, cervisiam)
