•Solubility in Water: Konjac powder is readily soluble in hot or cold water, even in ice water. The solubility is increased by heat and mechanicalagitation.
•Viscosity:Konjac solution is highly viscous with a pseudoplastic behaviour.According to the product grade and process, the viscosity of a 1% solutionof konjac can be from 10, 000 mPa.s up to 40, 000 mPa.s(30℃, NDJ-1rotary viscometer, rotor n°4, 12r/min).
•Liquid Absorption: Konjac has a high water absorption capacity. 1g ofkonjac could absorb up to 20g of water and 18g of oil.(Parry, 2009)
•Gelling Capacity: Konjac is an excellent gelling agent. It can formthermoreversible or thermoirreversible gels depending on conditions.
•Synergy with other Gums:
Konjac and carrageenan form a stronger theroreversible gel than carrageenangel at very low dosage.
Konjac and xanthan gum form elastic thermoreversible gels at lowconcentration.
Konjac also interact with other gums, starch and protein.
Konjac prevents the retrogradation of starch and enhances the water retention and the freeze-thaw stability. The freshness and shelf life of bakery products and pastry are extended. Konjac micro powder and konjac gum are recommended for this application with a dosage between 0.5% to 1%
Specification: Mesh 120; Glucomannan(dry-based) 95%; Viscosity(mPa.s)
30, 000; Moisture(%) ≦10%; Ash(%)≦3.0%; Pb(mg/kg) ≦1.0; As(mg/kg) ≦2.0;
SO2(ppm) ≦ZERO; PH 5.0-7.0; TPC(cfu/g) ≦3000; Mold and Yeast(cfu/g)
≦15
