Konjac Gum |37220-17-0
Products Description
Konjac Gum imhando yeakachena echisikigo hydrocolloids, inonatswa Konjac Gum poda yakagadziriswa nekunaya kwedoro.Konjac Gum's main ingredients ndeyeKonjac Glucomannan(KGM) ine kuchena kwakanyanya kweanopfuura 85% pane yakaoma.Ichena muruvara, yakanaka muhukuru hukuru, yakakwira viscosity, uye isina kunhuhwirira kwakakosha kweKonjac, yakagadzikana kana yakanyungudika mumvura.Konjac Gum ine yakasimba viscosity pakati pechirimwa-based water-soluble gelling agent.Yakanaka particle size, inokurumidza solubility, yakakwirira kuwedzera kugona kwe100 nguva dzehuremu hwayo, yakagadzikana uye inenge isinganhuhwi.
Konjac inoshandiswa zvakanyanya sechikafu uye chekuwedzera chikafu:
(1) semukobvu uye stabilizer inogona kuwedzerwa kune jelly, jamu, muto, muto wemuriwo, aizikirimu, aizikirimu uye zvimwe zvinwiwa zvinotonhora, zvinwiwa zvakasimba, zvinonhuwira, uye muto wehupfu;
(2) sebinder inogona kuwedzerwa kune noodles, mupunga noodles, vanokohwa, meatballs, ham, chingwa uye pastries kuwedzera gluten uye kuramba yakachena;
(3).Inogona kuwedzerwa kune zvakasiyana-siyana zvihwitsi zvihwitsi, cowdehwe shuga uye crystal shuga se gelling agent, uye inogonawo kushandiswa kugadzira bionic zvokudya;
Tsanangudzo
| ITEM | STANDARD |
| Chitarisiko | Hupfu husina kunhuwa, huchena kana huyero hwakajeka |
| Particle Size | 95% inopfuura 120 mesh |
| Viscosity (1%, 25℃, mPa.s) | Sezvinodiwa (25000 ~ 36000) |
| Konjac Glucomannan (KGM) | ≥ 90% |
| pH (1%) | 5.0- 7.0 |
| Hunyoro (%) | ≤ 10 |
| SO2 (g/kg) | ≤ 0.2 |
| Madota (%) | ≤ 3.0 |
| Mapuroteni (%, Kjeldahl nzira) | ≤ 3 |
| Starch (%) | ≤ 3 |
| Kutungamira (Pb) | ≤ 2 mg/kg |
| Arsenic (As) | ≤ 3 mg/kg |
| Ether-soluble zvinhu (%) | ≤ 0.1 |
| Mbiriso uye Mold (cfu/ g) | ≤ 50 |
| Yese yePlate Count (cuf/ g) | ≤ 1000 |
| Salmonella spp./ 10g | Negative |
| E.Coli/ 5g | Negative |
