Konjac gum(Glucomannan)

Specification and price

Total microbiological data: Absent in 300g

E.coli: Negative, Salmonella:Negative, Staphylococcus:Negative

Instruments and tools   NDJ-1 type or NDJ-5S type rotation viscometer, constant-temperature water bath, analytical balance sensitive to 0.01 g, beakers with a volume of 500ml and direct current speed-adjustable wing-shaped agitator.                                                  

Steps of determination  Put 495 ml of distilled water (30 ℃) or deionized water into a 500 ml beaker, which is then placed in a constant-temperature water bath. Put the direct-current speed-adjustable wing-shaped agitator into the beaker and start agitation at 150 r/min after proper adjustment. Weigh 5.00 g of the sample to be tested with the analytical balance sensitive to 0.01 g and add it slowly into the beaker. Uninterrupted agitation at constant temperature is made for 1 h for common konjac fine flour and purified konjac fine flour and for 10 min for common konjac particulate flour and purified konjac particulate flour. Right after the beaker is taken out after agitation is stopped, make the first determination of viscosity with the #4 rotator at 12 r/min. After the first determination, put the beaker back into the constant temperature water bath and repeat the agitation operation  at 30 ℃±1 ℃. Determinations are made at 0.5 h-intervals for common or purified konjac fine flour and at 10 minute-intervals for common and purified konjac particulate flour and the operations are repeated until the maximum reading on the viscometer shows a marked drop. In each determination, three successive reading should be made and averaged and viscosity is calculated based on the maximum average value.

Calculation of result Viscosity of the sample η is calculated with ,η＝K$ ,  where η represents the viscosity of the sample (mPa.s), K is a coefficient （when #4 rotator is used at 12 r/min, K ＝500) , $ is the maximum average value of the readings on the viscometer.

Konjac Flour

Specification and Price

Method of test viscosity: 5.00 grams konjac gum,396 ml water,at 30+ - 1 celsius temperature,Mixing 1 hour,Brook fiber:  NDJ-1, Spindle 4# 12 rpm, test once an hour, the viscosity is the average of max value.

Application: Bionic food,Starch food,Sausage/Vermicelli.

Packing: In 20 kgs net kraft paper carton with double layer plastic bags. (320mmX230mmX475mm)

Konjac Chips

Specification and Price

Packing: In 50 kgs W.P.B.

Store

The products should be kept in dry and moisture-proof storage-houses. Direct radiation of sunshine should be avoided. The optimum temperature and humidity is <25 ℃ and <65%.

The products should not be stored in the same storage house with any toxic, harmful, caustic or volatile substances.

Common konjac flour should keep good in quality for no less than one year and purified konjac flour should keep good in quality for no less than two years.