Konjac Gum
Konjac gel is a kind of pure natural hydrocolloids, it is refined konjac powder processed by alcohol precipitation.
● Main ingredients is Konjac Glucommanan(KGM) with high purity of more than 80% on dry basis. White in color, fine in particle size, high viscosity and with no special smell of konjac, stable when dissolved in the water.
● Has the strongest viscosity among the plant -based water – soluble gelling agent. Fine particle size, fast solubility, high expand capability of 100 times of its weight, stable and nearly odorless.
●Widely used as stabilizer, suspending agent, thickener, emulsifier in Europe and America food industries including meat, canned food, flour products manufacture.
●Used in making jelly and diverse of food which is popular in Japan and China. Applied widely in Pharmaceutical, light and chemical industries, textile, tobacco, petroleum oil and cosmetic products.
●Interacts synergistically with most of food gums to obtain the best texture result. With the addition of konjac gel, it will increase the gel strength and stability of Carrageenan and Xanthan gum, reduce the costs and improve the result. 
Storage and packaging:
＊ Store conditions: keep in dry, cool place, under 25℃, 65% relative humidity, it can be stored for one year without change of the quality.
＊ Packaging: packed in HDPE laminated Kraft paper bag with a loose plastic bag insides of 20kg or 25kg net each..
Speicfication：
● Main ingredients is Konjac Glucommanan(KGM) with high purity of more than 80% on dry basis. White in color, fine in particle size, high viscosity and with no special smell of konjac, stable when dissolved in the water.
● Has the strongest viscosity among the plant -based water – soluble gelling agent. Fine particle size, fast solubility, high expand capability of 100 times of its weight, stable and nearly odorless.
●Widely used as stabilizer, suspending agent, thickener, emulsifier in Europe and America food industries including meat, canned food, flour products manufacture.
●Used in making jelly and diverse of food which is popular in Japan and China. Applied widely in Pharmaceutical, light and chemical industries, textile, tobacco, petroleum oil and cosmetic products.
●Interacts synergistically with most of food gums to obtain the best texture result. With the addition of konjac gel, it will increase the gel strength and stability of Carrageenan and Xanthan gum, reduce the costs and improve the result.
Storage and packaging:
＊ Store conditions: keep in dry, cool place, under 25℃, 65% relative humidity, it can be stored for one year without change of the quality.
＊ Packaging: packed in HDPE laminated Kraft paper bag with a loose plastic bag insides of 20kg or 25kg net each..
Speicfication：
| Product type | Particle (%) |
Moisture (%) |
Viscosity (mPa.s) |
Glucomannan (%) (on dry basis) |
So2 (g/kg) |
Arsenic (mg/kg) |
Lead (mg/kg) |
Appearance |
| CKA5012 | ≥95% pass through 50 mesh |
≤10 | ≥25000 | ≥75 | ≤0.5 | ≤3.0 | ≤1.0 | White or Yellowish granuie powder |
| CKAA5012 | ≥95% pass through 50 mesh |
≤10 | ≥36000 | ≥80 | ≤0.5 | ≤3.0 | ≤1.0 | White or Yellowish granuie powder |
| CKA1220 | ≥95% pass through 120 mesh |
≤10 | ≥25000 | ≥75 | ≤0.5 | ≤3.0 | ≤1.0 | white powder |
| CKAA1220 | ≥95% pass through 120 mesh |
≤10 | ≥36000 | ≥90 | ≤0.5 | ≤3.0 | ≤1.0 | white powder |
| CKAA2030 | ≥95% pass through 120 mesh |
≤10 | ≥36000 | ≥90 | ≤0.5 | ≤3.0 | ≤1.0 | white powder |
| CKAB1220 | ≥95% pass through 120 mesh |
≤10 | ≥32000 | ≥85 | ≤0.5 | ≤3.0 | ≤1.0 | white powder |
| CKBB1220 | ≥95% pass through 120 mesh |
≤10 | ≥25000 | ≥80 | ≤0.5 | ≤3.0 | ≤1.0 | white powder |
