Luding YongAnXing Konjac Development YK 4

Identification & Functionality

Ingredient Name

Konjac Flour

Ingredient Origin

Plant Origin

Ingredients

Konjac Flour

Food Additive Number

E 425, INS 425

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Flours & Grains Products

Features & Benefits

Benefit Claims

Emulsion Stabiliser,

High Purity,

Improved Water Holding Capacity

Food Ingredients Features

Emulsion Stabiliser,

Good Transparency,

High Purity,

Improved Water Holding Capacity,

Low Fat

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Other Non-Alcoholic Beverages

Food & Nutrition — Food

Cereals & Snacks,

Dairy,

Desserts & Fruit Preparations,

Meat, Poultry & Seafood

Food & Nutrition — Nutrition & Well Being

Nutraceuticals & Supplements

Food & Nutrition Applications

Ice Cream,

Processed Meat Products,

Snacks,

Weight Management Products

Properties

Physical Form

Powder,

Solid

Appearance

Off-white powder with odorless and tasteless

Typical Properties

	Value	Units	Test Method / Conditions
Glucomannan	min. 70	%	-
Particle Size (Mesh)	50 - 100	-	-
Moisture	max. 11	%	-
Ash	max. 4.5	%	-
Viscosity (1% Solution)	18000 - 22000	mPa.s	-
Transparency (0.5% Solution)	40	%	-
pH Value (1% Solution)	6 - 7	-	-
SO2	max. 1.6	g/kg	-
As	max. 1.0	mg/kg	-
Pb	max. 1.0	mg/kg	-