Product Specification                

Product Name : CongelK^® -C120 (Semi-Refined  Konjac Flour)

Quality         : Semi-Refined konjac flour

 

Konjac flour is obtained from the tubers (roots) of Amorphophallus konjac species , a plant that belongs to the family of the Araceae growing in Central China. It is a high molecular weight, nonionic glucomannan primarily consisting of mannose and glucose at a molar ratio of 1.6:1.0. It can be used as gelling agent, thickener, film former and stabiliser in food industry.

 

CongelK^® -C120 is a purified konjac flour. It may still contain certain degree of starch and protein.  It is  used as gelling agent combined with carrageenan, or as thicker and film former.  It is dispersible in hot or cold water and form a highly viscous solution with a pH between 4.0 and 7.0.  Solubility is increased by heat and mechanical agitation.  Addition of mild alkali to the solution results in the formation of a heat-stable gel; the resists melting, even under extended heating conditions. C-120 konjac also meet E425(1) specification for food applications.

 

Appearance:          Grey to white-off  in colour free flow powder,  obvious with some black speckle, and have typical konjac odour.

Particles size: 100-120 meshes

Loss of dry:     12% max.

Total ash:        5% max

Water soluble dietary fibre ：60% min.    (mainly Glucomannan)

Protein content :       3 % max.

Viscosity:               4000 cps+  (1% sol ,  4 hrs, NDJ viscometer at  12 rpm)

pH (1%) :              6.5-7.5

Heavy metals:          less than 10ppm

Lead (as Pb):          less than 2ppm

Arsenic (as As):       less than 3ppm

 

Package: in 25 kgs net strong bags with PE inner

Storage: Keep in cool and dry place.

Shelf life: 12 month min, (viscosity will lose slightly during storage on high temperature, about 40-50% after 12 months if  storage temperature over 30 ° C)