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| Amorphophallus Konjac Gel mainly consisting of glucomannan is a natural water soluble Gel which is obtained from the tubers of the amorphophallus konjac plant. In general, the konjac tuber is ground and milled , and its impurities are separated by mechanical separation, then alcohol precipitation and finally milled to get konjac gel. It is very popular in Japan that the konjac gel is used as a cooking supplement for soups and stewlike dishes. The tuber are raised and then cooked into blocks or solid like lean curd in the groceries. It can be used to bind water in meat or vegetarian foods, to reduce serum cholesterol and glucose levels in healthy adults and help control blood sugar in diabetics. It can cleanse the irritating and poisonous substances from one's digestive tract and keep one's internal organs clean. It is widely believed that konjac gel is a healthy food.
In the U.S.A and European countries, konjac gel is used as a thickener or gelling agent in soups, sauces and bakery fillings. As a water soluble fiber, konjac gel can be used to provide structure and retain moisture in baked goods, It also has been used as a fat replacer and to provide texture, structure and stability for food products to reduce caloric consumption, food ingestion rate. The glucomannan is a natural main component of konjac root, and it has been safely consumed as food for over 1000 years in the Orient, which is a pectin-like gel fiber composed of a repeating polysaccharide chain. With addition of a mild alkali such as calcium hydroxide, Konjac gel will set to a strong, elastic gel resisting melting even under extended heating conditions. The gels can also be formed upon interaction with other hydrocolloids such as starch, Xanthan gum or Carrageenan.
Currently, Konjac gel, SHE LI FOOD LTD.'S major product has been exported to UK, USA, Australia, Korea and other countries in Southeast Asia. The production quantity yearly has reached to 3,000 tones. Konjac gel will be a food additive with great contribution for this century.
Konjac gel can be used:
Bionic Food, Starch food,
ermicelli, Instant food,
Ice-cream, Cake, Jelly,
Sausage, Fast food,
Medicine ,Cosmetics,
Chemical industry etc.
Specification
Product Type
Particle (size)
Moisture(%)
Viscosity(MPa.s)
Glucomannan (%)
Insolubles(%)
SO2(g/kg)
As(mg/kg)
Pb(mg/kg)
1%Solution
Konjac
Gel
CKA5012
50-120
≤10
≥20000
≥73
≤6
≤0.5
≤3.0
≤1.0
7
CKA8012
80-120
≤10
≥25000
≥76
≤6
≤0.5
≤3.0
≤1.0
7
CKA1220
120-200
≤10
≥25000
≥76
≤6
≤0.5
≤3.0
≤1.0
7
CKAA5012
50-120
≤10
≥36000
≥80
≤6
≤0.5
≤3.0
≤1.0
7
CKAA8012
80-120
≤10
≥36000
≥80
≤6
≤0.5
≤3.0
≤1.0
7
CKAA1220
120-200
≤10
≥36000
≥80
≤6
≤0.5
≤3.0
≤1.0
7
CKAA2030
200-300
≤10
≥36000
≥80
≤6
≤0.5
≤3.0
≤1.0
7
CMK1220
120-200
≤10
≥16000
≥70
≤6
≤0.5
≤3.0
≤1.0
7
KAMJ1220
120-200
≤10
≥8000
≥73
≤6
≤0.5
≤3.0
≤1.0
7
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