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ICD Biochemistry (Q.D) Konjac Gum

ICD Biochemistry (Q.D) Konjac gum can especially adopted in food industry for cured meat, canned food, starch food for making the products emulsify and thicken, developing stableness. It is also used in jelly and as a cooking supplement for soups and stewlike dishes. Nowadays, konjac is the best soluble dietary fiber that has been discovered, so it is proved being helpful for peoples health.

Ingredient Name: Konjac Gum

Functions: Emulsifier, Thickener

Physical Form: Powder, Solid

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Konjac Gum
    Food Additive Number
    E 425, INS 425
    Technologies

    Applications & Uses

    Food & Nutrition Applications

    Properties

    Physical Form
    Appearance
    White Powder
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Total Plate Countmax. 2000cfu/g-
    Specifications
    ValueUnitsTest Method / Conditions
    Glucomannan (Calculated on dry basis)min. 80.0%-
    Viscosity (30°C,12rpm,No.4 spindle,1% solution)≥28000mpas--
    pH (1% solution)6.0-8.0--
    Moisture contentmax. 10%-
    Ash contentmax. 3%-
    Particle Size (Through 120 mesh)min. 95%-
    Sulphur Dioxidemax. 500ppm-
    Lead contentmax. 1ppm-
    Arsenic content (As)max. 2--
    Transmission70-80--

    Regulatory & Compliance

    Certifications & Compliance

    Safety & Health

    Quality and Safety Assurance
    Konjac Gum product is controlled under certified quality system ISO9001 and product safety are ensured by established safety system.

    Packaging & Availability

    Packaging Type
    Package
    25Kg/Bag,packed in strong kraft paper bag 25Kg/Bag, packed in PE bag then into one carton.

    Storage & Handling

    Storage

    Shielded from light, dry and cool placement, sealed for storage.