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Konjac Gum .

It is a slightly branched polysaccharide having a molecular weight of 200,000 to 2,000,000 daltons. Glucomannan is composed of glucose and mannose subunits: inked with B-1, 4 linkages at a molar ratio of i .O 1 .6.

Typically a 1% solution of konajc powder in water can produce 20,000cps to 40,000cps when measured at 30c. The treatments were well tolerated in all groups. The unmodified natural acetylated Konjac glucomannan ‘s can produce extreme viscous solutions. An 8 week double blind trial involved 20 obese patients. Konjac Gum/Konjac gum powder has many characteristics such as hydrophilic, thickening property, stability, emulsification, suspension, gel and film forming properties, etc. Lorem ipsum dolor sit amet, consectetur adipiscing elit. The glucomannan group has increased satiety compared to the control group and the LDL cholesterol was significantly reduced during the study period.

At ambient temperature, konjac gum remains stable without precipitation even if the pH drops to a level below 3.3. Konjac – Xanthan Gum gels are cohesive and extremely elastic in nature. For example, the addition of 0.02 to 0.03% crude Konjac to 1% xanthan gum will raise the viscosity by 2 to 3 times when heated. For example, the addition of 0.02 to 0.03% crude Konjac to 1% xanthan gum will raise the viscosity by 2 to 3 times when heated. It can inhibit cholesterol, lowering blood pressure, lowering blood sugar, dilation of blood vessels, to prevent atherosclerosis and another cardiovascular disease.

Food Grade Konjac GUM CAS No. Typically, it thrives in the warmer regions of Asia. : 37220-17-0 PACKAGING : 25KG/ Bags . Soluble fibers attract water and form a gel, which slows down digestion.

The Psyllium and glucomannan groups lost, on average, 4.53kg and 4.60kg respectively compared to 0.79 kg by the control group. Végétale; Fonctions CosIng. : 253-404-6 Konjac gum … We look forward to promptly replying to your inquiry. It is a polysaccharide consisting of the monosaccharide glucose and mannose.Fresh Konjac contains an average of 13% dry matter and 64% of the dry matter is glucomannan. Glucomannan is a type of soluble dietary fiber. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average. Partial structural crystallization occurs due to the formation of hydrogen bonds between molecules.When making use of these heated non-reversible properties of Konjac Gum, it has been widely used to make a great variety of foods, such as Konjac cake, konjac chips, Konjac slices, Konjac noodles and imitating foods for vegetarians.Konjac is a powerful film-former—both alone and in combinations with other gums such as carrageenan.Glucomannan is a soluble fiber, and as such, has been investigated for the treatment of constipation.

Glucomannans have also been tested in children with high cholesterol in conjunction with a diet. Its water solution is a pseudo-plastic liquid, and has a shear thinning characteristic. Konjac can also help lower LDL (“bad”) blood cholesterol by interfering with the absorption of dietary cholesterol.Konjac is readily dissolved in water. However, it does form a gel when heated at a pH of 9-10.

Furthermore, when Xanthan Gum and Konjac Gum are used at a ratio of 3:2, the greatest gelatification will be achieved. The study found that over the 8 week period, cholesterol levels were significantly reduced, and the Glucomannan group has an average weight loss of 2.5kg.Konjac flour is soluble in cold water and forms highly viscous solutions. A particle of Konjac powder consists of extremely long thread-like macromolecules tangled together.When it comes in contact with water, the water molecules enter and are absorbed into the chain. The extract of the Konjac root is referred to as Glucomannan. Our product consultant is technically trained on all of our ingredients and they are chock full of ideas on how you can make your product better. It will be in a semi-solid or liquid state at 50°c or above. Maximum gel strength is seen at a ratio of Konjac and Xanthan Gum between 1:2,5 to 1:4. In healthy men, four weeks of taking 3.9 grams of glucomannan decreased total cholesterol, low density lipoprotein, triglycerides and systolic blood pressure. Contact us, let us change the way you think about your ingredient supplier. Konjac Gum can be a variety of food additives, so Konjac Gum is widely used in the food industry. Konjac – Xanthan Gum gels are cohesive and extremely elastic in nature. Additionally, Konjac flour is excellent film former, perfect for batters and breading.Kona gum (KGM) is a dietary fiber obtained by drying the tuber of Amorphophallus konjac, and milling it into konjac flour.We invite you to ask any technical questions of our team of food science experts. Meanwhile, we can offer tailor-made solutions perfectly matched to your needs. The Chinese have been using Konjac Gum as food for over 2000 years and the FDA has permitted it as a food additive. When the temperature drops back to the ambient temperature, it will resume to a solid state.

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