Konjac Gum
Konjac glucomannan is a water-soluble hydrocolloid obtained from Konjac flour by washing with water-containing ethanol. Konjac flour is the unpurified raw product from the tuber of the perennial plant Amorphophallus Konjac.
- Category : Gelling agent; thickener; film former; stabilizer
- Type of Konjac : JK series
- Documents and Halal status : CoA, Specification, MSDS, Halal MUI, ISO 9001:2015
Product Galicgum Konjac
JK 3035
Konjac Gum is a highmolecular-weight nonionic glucomannan, primarily consisting of hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus.
Product Specification
| Parameter | UOM | Requirement | Method of Analysis |
|---|---|---|---|
| Appearance | White to Off White Powder | Visual, as is | |
| Solution Color | Transparent | Visual, 1% Solution | |
| Viscosity | Cps | Min 30,000 | 1% Sol, Room Temp. |
| Moisture | % | Max 12 | 105 Deg C, 4 hours |
| pH | 6.5 - 8.5 | FAO - JECFA - 2007 | |
| Total Ash | % | Max 2.0 | 800 Deg C, 3 - 4 hours |
| Sulphite, SO2 | ppm | Max 4.0 | FAO - JECFA - 2007 |
| Arsenic | ppm | Max 3.0 | FAO - JECFA - 2007 |
| Lead | ppm | Max 1.0 | FAO - JECFA - 2007 |
| Mercury | ppm | Max 0.03 | FAO - JECFA - 2007 |
| Cadmium | ppm | Max 0.2 | FAO - JECFA - 2007 |
| TPC | CFU/g | Max 1,000 | FAO - JECFA - 2007 |
| E. Coli | CFU/5 g | Max Negative | FAO - JECFA - 2007 |
| Salmonella | CFU/12.5 g | Max Negative | FAO - JECFA - 2007 |
| Yeast and Moulds | CFU/g | Max 1000 | FAO - JECFA - 2007 |
JK 3035 A
Konjac Gum is a highmolecular-weight nonionic glucomannan, primarily consisting of hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus.
Product Specification
| Parameter | UOM | Requirement | Method of Analysis |
|---|---|---|---|
| Appearance | White to Off | Visual, as is | |
| Solution Color | Transparent | Visual, 1% Solution | |
| Viscosity | Cps | Min 30,000 | 1% Sol, Room Temp |
| Moisture | % | Max 12 | 105 Deg C, 4 hours |
| pH | 6.5 - 8.5 | FAO - JECFA - 2007 | |
| Total Ash | % | Max 2.0 | 800 Deg C, 3 - 4 hours |
| Sulphite, SO2 | ppm | Max 4.0 | FAO - JECFA - 2007 |
| Arsenic | ppm | Max 3.0 | FAO - JECFA - 2007 |
| Lead | ppm | Max 1.0 | FAO - JECFA - 2007 |
| Mercury | ppm | Max 0.03 | FAO - JECFA - 2007 |
| Cadmium | ppm | Max 0.2 | FAO - JECFA - 2007 |
| TPC | CFU/g | Max 1,000 | FAO - JECFA - 2007 |
| E. Coli | CFU/5 g | Max Negative | FAO - JECFA - 2007 |
| Salmonella | CFU/12.5 g | Max Negative | FAO - JECFA - 2007 |
| Yeast and Moulds | CFU/g | Max 1000 | FAO - JECFA - 2007 |
JK 2030 A
Konjac Gum is a highmolecular-weight nonionic glucomannan, primarily consisting of hydrocolloidal pollysaccharide obtained from the tubers of various species of Amorphophallus.
Product Specification
| Parameter | UOM | Requirement | Method of Analysis |
|---|---|---|---|
| Appearance | White to Off White Powder | Visual, as is | |
| Solution Color | Transparent | Visual, 1% solution | |
| Viscosity | Cps | Min 25,000 | 1% sol, Room Temp |
| Moisture | % | Max 12 | 105 deg C, 4 hours |
| pH | 6.5 - 8.5 | FAO-JECFA-2007 | |
| Total Ash | % | Max 2.0 | 800 Deg C, 3-4 hours |
| Sulphite, SO2 | ppm | Max 4.0 | FAO-JECFA-2007 |
| Arsenic | ppm | Max 3.0 | FAO-JECFA-2007 |
| Lead | ppm | Max 1.0 | FAO-JECFA-2007 |
| Mercury | ppm | 0.03 | FAO-JECFA-2007 |
| Cadmium | ppm | Max 0.2 | FAO-JECFA-2007 |
| TPC | CFU/g | Max 1,000 | FAO-JECFA-2007 |
| E. Coli | CFU/5 g | Max Negative | FAO-JECFA-2007 |
| Salmonella | CFU/12.5 g | Max Negative | FAO-JECFA-2007 |
| Yeast and Moulds | CFU/g | Max 1000 | FAO-JECFA-2007 |
JK 2030 F
Konjac Gum is a highmolecular-weight nonionic glucomannan, primarily consisting of hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus.
Product Specification
| Parameter | UOM | Requirement | Method of Analysis |
|---|---|---|---|
| Appearance | White to Off White Powder | Visual, as is | |
| Solution Color | Transparent | Visual, 1% Solution | |
| Viscosity | CPS | Min 30,000 | 1% Sol, Room Temp |
| Moisture | % | Max 12 | 105 Deg C, 4 hours |
| pH | 6.5 - 8.5 | FAO - JECFA - 2007 | |
| Total Ash | % | Max 2.0 | 800 Deg C, 3-4 hours |
| Sulphite, SO2 | ppm | Max 4.0 | FAO - JECFA - 2007 |
| Arsenic | ppm | Max 3.0 | FAO - JECFA - 2007 |
| Lead | ppm | Max 1.0 | FAO - JECFA - 2007 |
| Mercury | ppm | Max 0.03 | FAO - JECFA - 2007 |
| Cadmium | ppm | Max 0.2 | FAO - JECFA - 2007 |
| TPC | CFU/g | Max 1,000 | FAO - JECFA - 2007 |
| E. Coli | CFU/ 5 g | Max Negative | FAO - JECFA - 2007 |
| Salmonella | CFU/12.5 g | Max Negative | FAO - JECFA - 2007 |
| Yeast and Moulds | CFU/g | Max 1000 | FAO - JECFA - 2007 |
Related Products
