 |
Yangge
Konjac Glucomannan Powder
Fruit
Konjac
60%-98%
HPLC
White Powder
Konjac glucomannan powder, also known as KGM, is a natural macromolecular soluble dietary fiber. Konjac glucomannan is the best of all dietary fibers. It does not contain calories, has a feeling of satiety, and can reduce and delay glucose. The absorption of fatty acids, inhibition of fatty acid synthesis, has an excellent fat-reducing effect. While reducing fat, konjac glucomannan also helps ecological laxatives, stabilizes blood sugar, lowers blood lipids and resists fatty liver. It is safe and has no toxic side effects. Due to the physical and chemical properties of glucomannan, such as high viscosity, high water absorption, and rapid expansion, the processing technology of konjac is limited few.
Food grade konjac glucomannan powder is also a vegetable gum, but compared with other natural gums such as xanthan gum, guar gum, locust bean gum, etc., its viscosity is higher, and it remains stable when the pH value is reduced to below 3.8. It does not precipitate, and has excellent synergistic effect after compounding with other gums such as xanthan gum and carrageenan, which can greatly increase the viscosity of xanthan gum.
| Product name | Konjac Glucomannan Powder |
| Sample Service | Free sample 30g |
| Viscosity | 3000-40,000 mPa.s |
| Specification | Glucomannan 60%-98% |
| Appearance | White powder |
| shelf life | 24 months |
1. If you are used for konjac noodles, we recommend 70%, 15,000 m.pas konjac gum, the additive is 1/1000.
2. If you are used for jelly, we recommend 85%, 25,000 m.pas konjac gum.
3. If you are used for weight-lossing products, we recommend 90%, 30,000 konjac gum.
*To add this branded ingredient to your final product, please email us at: nancy@yanggebiotech.com
1.It is added to meat products such as ham, luncheon meat, chicken balls, and fish balls to play the role of bonding, refreshing and increasing volume.
2. It acts as a stabilizer in dairy products such as milk, fermented yogurt, blended yogurt, condensed milk, shaken milk, AD calcium milk, straight acid curd yogurt and other products.
3. It plays an excellent role as a stabilizer in soy products such as special tofu, bean curd, soy milk, fruity soy milk, fruit and vegetable juice soy milk, etc., and prolongs the shelf life. It will not be oily, agglomerated, or floated within 12 months of canning. Does not settle.
4. In beverages such as almond milk, coconut milk, peanut milk, walnut milk, oranges, fruit juice, fruit tea, various solid beverages and eight-treasure porridge, it plays the role of thickening water-holding and stabilizing agent, and prolongs the holding period.
5. It acts as an excellent stabilizer in cold food such as ice cream, ice cream, popsicle, frost, borneol, two-eaten ice, crunch ice, etc. to prevent ice crystals from being produced.
6. It can gel and enhance the taste in candies such as various soft candies, cowhide candies, crystal candies, etc.
7. Film products such as edible packaging materials, paper food, stretched food, stretched food, etc. are made by utilizing the film-forming properties of konjac glucomannan.
8. It can bond, retain water, increase Excellent effect on muscle strength and quality maintenance. After adding konjac to noodles, vermicelli, etc., the taste is smooth and smooth.
The difference between soluble dietary fiber and insoluble dietary fiber is that it can participate in the circulation of human blood and body fluids, and purify the blood and various organs of the body during the circulation process. The larger the molecular weight of soluble dietary fiber, the more functional bonds, and the stronger the function in the prevention and treatment of chronic diseases：
| Name | Water-soluble dietary fiber | Molecular weight | Function |
| Maltodextrin | low molecular weight dietary fiber | 2000 Daltons | minimum |
| Inulin | low molecular weight dietary fiber | 6000 Daltons | little |
| Konifiber | Natural macromolecular dietary fiber | 1 to 2 million Daltons | many |
Konjac glucomannan powder, also known as KGM, is a natural macromolecular soluble dietary fiber. Konjac glucomannan is the best of all dietary fibers. It does not contain calories, has a feeling of satiety, and can reduce and delay glucose. The absorption of fatty acids, inhibition of fatty acid synthesis, has an excellent fat-reducing effect. While reducing fat, konjac glucomannan also helps ecological laxatives, stabilizes blood sugar, lowers blood lipids and resists fatty liver. It is safe and has no toxic side effects. Due to the physical and chemical properties of glucomannan, such as high viscosity, high water absorption, and rapid expansion, the processing technology of konjac is limited few.
Food grade konjac glucomannan powder is also a vegetable gum, but compared with other natural gums such as xanthan gum, guar gum, locust bean gum, etc., its viscosity is higher, and it remains stable when the pH value is reduced to below 3.8. It does not precipitate, and has excellent synergistic effect after compounding with other gums such as xanthan gum and carrageenan, which can greatly increase the viscosity of xanthan gum.
| Product name | Konjac Glucomannan Powder |
| Sample Service | Free sample 30g |
| Viscosity | 3000-40,000 mPa.s |
| Specification | Glucomannan 60%-98% |
| Appearance | White powder |
| shelf life | 24 months |
1. If you are used for konjac noodles, we recommend 70%, 15,000 m.pas konjac gum, the additive is 1/1000.
2. If you are used for jelly, we recommend 85%, 25,000 m.pas konjac gum.
3. If you are used for weight-lossing products, we recommend 90%, 30,000 konjac gum.
*To add this branded ingredient to your final product, please email us at: nancy@yanggebiotech.com
1.It is added to meat products such as ham, luncheon meat, chicken balls, and fish balls to play the role of bonding, refreshing and increasing volume.
2. It acts as a stabilizer in dairy products such as milk, fermented yogurt, blended yogurt, condensed milk, shaken milk, AD calcium milk, straight acid curd yogurt and other products.
3. It plays an excellent role as a stabilizer in soy products such as special tofu, bean curd, soy milk, fruity soy milk, fruit and vegetable juice soy milk, etc., and prolongs the shelf life. It will not be oily, agglomerated, or floated within 12 months of canning. Does not settle.
4. In beverages such as almond milk, coconut milk, peanut milk, walnut milk, oranges, fruit juice, fruit tea, various solid beverages and eight-treasure porridge, it plays the role of thickening water-holding and stabilizing agent, and prolongs the holding period.
5. It acts as an excellent stabilizer in cold food such as ice cream, ice cream, popsicle, frost, borneol, two-eaten ice, crunch ice, etc. to prevent ice crystals from being produced.
6. It can gel and enhance the taste in candies such as various soft candies, cowhide candies, crystal candies, etc.
7. Film products such as edible packaging materials, paper food, stretched food, stretched food, etc. are made by utilizing the film-forming properties of konjac glucomannan.
8. It can bond, retain water, increase Excellent effect on muscle strength and quality maintenance. After adding konjac to noodles, vermicelli, etc., the taste is smooth and smooth.
The difference between soluble dietary fiber and insoluble dietary fiber is that it can participate in the circulation of human blood and body fluids, and purify the blood and various organs of the body during the circulation process. The larger the molecular weight of soluble dietary fiber, the more functional bonds, and the stronger the function in the prevention and treatment of chronic diseases：
| Name | Water-soluble dietary fiber | Molecular weight | Function |
| Maltodextrin | low molecular weight dietary fiber | 2000 Daltons | minimum |
| Inulin | low molecular weight dietary fiber | 6000 Daltons | little |
| Konifiber | Natural macromolecular dietary fiber | 1 to 2 million Daltons | many |
